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U.S. Department of Agriculture
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  3. Research Publications (Food Safety)

Research Publications (Food Safety)

This page tracks research articles published in national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. Research publications are tracked across six categories: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, Produce Safety, and Viruses. Articles produced by USDA Grant Funding Agencies (requires login) and FDA Grant Funding Agencies (requires login) are also tracked in Scopus.

Displaying 1 - 25 of 30

  1. Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure

    • Food Microbiology

    • Aflatoxins are strong carcinogenic and mutagenic fungal metabolites, and aflatoxin contamination is a critical issue in agriculture and food production. Natural flavonoids can suppress aflatoxin biosynthesis; however, the structure–activity relationship remains unclear.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  2. Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans

    • Food Microbiology

    • In this work, we determined the degree of filamentous fungi contamination in cocoa fermented seeds and the fungal potential to produce enzymes that could contribute to the cocoa quality. Internal transcribed spacer amplicon sequencing (ITS) showed 11 different species with Byssochlamys spectabilis, Aspergillus niger, Aspergillus flavus, Aspergillus carbonarius, Circinella muscae and Penicillium citrinum as the most abundant species.

      • Natural toxins
      • Mycotoxins

  3. Three stilbenes make difference to the antifungal effects on ochratoxin A and its precursor production of Aspergillus carbonarius

    • Food Microbiology
      • Natural toxins
      • Mycotoxins

  4. Three stilbenes make difference to the antifungal effects on ochratoxin A and its precursor production of Aspergillus carbonarius

    • Food Microbiology

    • Author(s): Xinyu Cai, Jianrui Qi, Zhe Xu, Lingxuan Huang, Yihan Li, Xueyan Ren, Qingjun Kong

      • Mycotoxins
      • Natural toxins

  5. Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize

    • Food Microbiology

    • Author(s): Bolei Yang, Li Li, Hairong Geng, Chenxi Zhang, Gang Wang, Shuo Yang, Sheng Gao, Yueju Zhao, Fuguo Xing

      • Mycotoxins
      • Natural toxins

  6. Kosakonia radicincitans and Cryptococcus laurentii controlled Penicillium expansum rot and decreased patulin production at 4 and 25 °C

    • Food Microbiology

    • Author(s): Yesica Lambrese, Gabriela Sansone, María Isabel Sanz, Susana Noemí Di Masi, Julio Raba, Viviana Calvente

      • Mycotoxins
      • Natural toxins

  7. Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

    • Food Microbiology

    • Author(s): Gengan Du, Lin Liu, Qi Guo, Yuanyuan Cui, Hong Chen, Yahong Yuan, Zhouli Wang, Zhenpeng Gao, Qinlin Sheng, Tianli Yue

      • Mycotoxins
      • Natural toxins

  8. Efficacy of sodium hypochlorite and peracetic acid against Aspergillus nomius in Brazil nuts

    • Food Microbiology

    • Author(s): M.S.S. Ribeiro, O. Freitas-Silva, I.M. Castro, A. Teixeira, S.H. Marques-da-Silva, A.C.S. Moraes, L.F. Abreu, C.L. Sousa

      • Aflatoxins
      • Natural toxins

  9. Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions

    • Food Microbiology

    • Author(s): Danieli Cristina Schabo, Ligia Manoel Martins, Janeeyre Ferreira Maciel, Beatriz Thie Iamanaka, Marta Hiromi Taniwaki, Donald William Schaffner, Marciane Magnani

      • Aflatoxins
      • Natural toxins

  10. Evaluation of the activity of the antifungal PgAFP protein and its producer mould against Penicillium spp postharvest pathogens of citrus and pome fruits

    • Food Microbiology

    • Available online 10 July 2019

      Author(s): Josué Delgado, Ana-Rosa Ballester, Félix Núñez, Luis González-Candelas

      • Mycotoxins
      • Natural toxins

  11. Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses

    • Food Microbiology

    • Available online 29 June 2019

      Author(s): Juliana Ramos, Juliana Mareze, Eleni Patrinou, Jesús A. Santos, Teresa-María López-Díaz

      • Mycotoxins
      • Natural toxins

  12. Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami

    • Food Microbiology

    • Available online 21 May 2019

      Author(s): Gilson Parussolo, Maurício Schneider Oliveira, Marcelo Valle Garcia, Angélica Olivier Bernardi, Jéssica Gonçalves Lemos, Andrieli Stefanello, Carlos Augusto Mallmann, Marina Venturini Copetti

      • Mycotoxins
      • Natural toxins

  13. Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium

    • Food Microbiology

    • Available online 2 April 2019

      Author(s): Monika Coton, Arnaud Auffret, Elisabeth Poirier, Stella Debaets, Emmanuel Coton, Philippe Dantigny

      • Natural toxins
      • Mycotoxins

  14. Significance of Aspergillus niger aggregate species as contaminants of food products in Spain regarding their occurrence and their ability to produce mycotoxins

    • Food Microbiology

    • Available online 26 February 2019

      Author(s): Jéssica Gil-Serna, Marta García-Díaz, Covadonga Vázquez, María Teresa González-Jaén, Belén Patiño

      • Mycotoxins
      • Natural toxins

  15. Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

    • Food Microbiology

    • Available online 22 February 2019

      Author(s): Belén Peromingo, María J. Andrade, Josué Delgado, Lourdes Sánchez-Montero, Félix Núñez

      • Aflatoxins
      • Natural toxins

  16. Titled changed to curcumin-based photosensitization inactivates Aspergillus flavus and reduces aflatoxin B1 in maize kernels

    • Food Microbiology

    • Available online 26 December 2018

      Author(s): Benigni A. Temba, Mary T. Fletcher, Glen P. Fox, Jagger Harvey, Sheila A. Okoth, Yasmina Sultanbawa

      • Aflatoxins
      • Natural toxins

  17. Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese

    • Food Microbiology

    • Publication date: April 2019

      , Volume 78

      Author(s): Anelli Pamela, Haidukowski Miriam, Epifani Filomena, Cimmarusti Maria Teresa, Moretti Antonio, Logrieco Antonio, Susca Antonia

      • Mycotoxins
      • Natural toxins

  18. Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate

    • Food Microbiology

    • Publication date: December 2018
      , Volume 76

      Author(s): Shuang Zhang, Lihui Zhang, Ruange Lan, Xu Zhou, Xiaoxi Kou, Shaojin Wang

      • Aflatoxins
      • Natural toxins

  19. Probability models for growth and aflatoxin B1 production as affected by intraspecies variability in Aspergillus flavus

    • Food Microbiology

    • Publication date: June 2018
      , Volume 72

      Author(s): Laila Aldars-García, María Berman, Jordi Ortiz, Antonio J. Ramos, Sonia Marín

      • Aflatoxins
      • Natural toxins

  20. Characterization of Aspergillus section Flavi isolated from fresh chestnuts and along the chestnut flour process

    • Food Microbiology

    • Publication date: February 2018
      , Volume 69

      Author(s): Simona Prencipe, Ilenia Siciliano, Cecilia Contessa, Roberto Botta, Angelo Garibaldi, Maria Lodovica Gullino, Davide Spadaro

      • Aflatoxins
      • Natural toxins

  21. Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham

    • Food Microbiology

    • Publication date: December 2017
      , Volume 68

      Author(s): Victoria Bernáldez, Juan J. Córdoba, María J. Andrade, Alberto Alía, Alicia Rodríguez

      • Mycotoxins
      • Natural toxins

  22. Biodiversity and ochratoxin A profile of Aspergillus section Nigri populations isolated from wine grapes in Cyprus vineyards

    • Food Microbiology

    • Publication date: October 2017
      , Volume 67

      Author(s): Iakovos S. Pantelides, Efi Aristeidou, Maria Lazari, Maria-Dimitra Tsolakidou, Dimitris Tsaltas, Maria Christofidou, Demetris Kafouris, Eftychia Christou, Nicolas Ioannou

      • Mycotoxins
      • Natural toxins

  23. Fusarium proliferatum – Causal agent of garlic bulb rot in Spain: Genetic variability and mycotoxin production

    • Food Microbiology

    • Publication date: October 2017
      , Volume 67

      Author(s): Laura Gálvez, Monika Urbaniak, Agnieszka Waśkiewicz, Łukasz Stępień, Daniel Palmero

      • Mycotoxins
      • Natural toxins

  24. Gene expression as a good indicator of aflatoxin contamination in dry-cured ham

    • Food Microbiology

    • Publication date: October 2017
      , Volume 67

      Author(s): Belén Peromingo, Mar Rodríguez, Josué Delgado, María J. Andrade, Alicia Rodríguez

      • Aflatoxins
      • Natural toxins

  25. Quantitative proteomics reveals new insights into calcium-mediated resistance mechanisms in Aspergillus flavus against the antifungal protein PgAFP in cheese

    • Food Microbiology

    • Publication date: September 2017
      , Volume 66

      Author(s): Josué Delgado, Rebecca A. Owens, Sean Doyle, Félix Núñez, Miguel A. Asensio

      • Aflatoxins
      • Natural toxins