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  1. Home
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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 50

  1. Spherical Fe2O3 nanoparticles inhibit the production of aflatoxins (B1 and B2) and regulate total soluble solids and titratable acidity of peach fruit

    • International Journal of Food Microbiology

    • Aflatoxin is a group I carcinogen and causes significant public health and food safety risks, throughout the world.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  2. The biodiversity of Aspergillus flavus in stored rice grain leads to a decrease in the overall aflatoxin B1 production in these species

    • International Journal of Food Microbiology

    • Aspergillus flavus is a significant fungus that poses a threat to food safety by producing mycotoxins in various crops. In this study, A.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  3. Inhibitory effects of epiphytic Kluyveromyces marxianus from Indian senna (Cassia angustifolia Vahl.) on growth and aflatoxin production of Aspergillus flavus

    • International Journal of Food Microbiology

    • Aspergillus flavus infection and subsequent aflatoxin contamination are considered the major constraints in senna (Cassia angustifolia Vahl.) export. Using native epiphytic yeast to control phytopathogens is a successful strategy for managing plant diseases. In the present investigation, we exploited the antagonistic potential of epiphytic yeast isolates obtained from senna against A. flavus growth and aflatoxin B1 (AFB1) production.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  4. Assessment of early harvest in the prevention of aflatoxins in peanuts during drought stress conditions

    • International Journal of Food Microbiology

    • The present study aimed to evaluate the effectiveness of early harvest in preventing aflatoxins in peanuts under drought-stress conditions. A field experiment was conducted on the 2018–2019 and 2019–2020 growing seasons in a greenhouse with an irrigation system to induce three drought stress conditions: no stress, mild, and severe stress. In addition, three harvest dates were proposed: two weeks earlier, one week earlier, and ideal harvest time.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  5. Pre-harvest strategy for reducing aflatoxin accumulation during storage of maize in Argentina

    • International Journal of Food Microbiology

    • Maize (Zea mays L.) is an important crop in Argentina. Aspergillus flavus may infect this crop at growing stage and the harvested kernels can be contaminated with aflatoxins (AFs), whose levels may increase during storage. In Argentina, silo bags, a hermetic type of storage system, are widely used. Biocontrol based on competitive exclusion by atoxigenic A. flavus strains is a useful tool for AFs management at pre-harvest stage.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  6. Influence of abiotic factors (water activity and temperature) on growth and aflatoxin production by Aspergillus flavus in a chickpea-based medium

    • International Journal of Food Microbiology

    • The effect of water activity (aW; 0.87, 0.90, 0.92, 0.94, 0.96, 0.98 and 0.99), temperature (15, 25, and 30 °C), incubation time (5, 10, 14, and 21 days), and their interactions on mycelial growth and aflatoxin production in a chickpea-based medium by three Aspergillus flavus strains isolated from chickpea grains in Argentina was evaluated.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  7. Nanoencapsulated plant-based antifungal formulation against the Aspergillus flavus and aflatoxin B1 contamination: Unraveling the biochemical and molecular mechanism of action

    • International Journal of Food Microbiology

    • Aflatoxin B1 (AFB1) is one of the most toxic fungal secondary metabolites associated with Aspergillus flavus contaminated food products. Although a range of synthetic chemicals has been used to control molds contamination, most of them possess a risk to the health and environment.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  8. Aspergillus flavus La3279, a component strain of the Aflasafe™ biocontrol product, contains a partial aflatoxin biosynthesis gene cluster followed by a genomic region highly variable among A. flavus isolates

    • International Journal of Food Microbiology

    • Aspergillus flavus communities in agricultural fields consist of isolates with varying abilities to produce aflatoxins, which are highly toxic and carcinogenic to humans and animals. Biological control using multiple non-aflatoxigenic strains as a formulation to outcompete aflatoxigenic A. flavus has become a mainstream strategy. Aflasafe™ is a biocontrol product composed of four strains, Ka16127, La3279, La3304 and Og0222.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  9. Interaction of water activity and temperature on growth, gene expression, and aflatoxin B1 production in Aspergillus flavus on Indian senna (Cassia angustifolia Vahl.)

    • International Journal of Food Microbiology

    • Author(s): Natarajan Subramani, Dananjeyan Balachandar, Senthil Natesan, Paranidharan Vaikuntavasan

      • Aflatoxins
      • Natural toxins

  10. Effect of in-package gas composition on growth and aflatoxin production of Aspergillus flavus in culture medium and red pepper

    • International Journal of Food Microbiology

    • Author(s): Ufuk Gokce Ayranci, Hakan Karaca

      • Aflatoxins
      • Natural toxins

  11. Behaviour of Aspergillus parasiticus in Aflatoxin Production as Influenced by Storage Parameters Using Response Surface Methodology Approach

    • International Journal of Food Microbiology

    • Author(s): Stephen Abiola Akinola, Collins Njie Ateba, Mulunda Mwanza

      • Aflatoxins
      • Natural toxins

  12. Inhibition of Aspergillus flavus growth and aflatoxins production on peanuts over α-Fe2O3 nanorods under sunlight irradiation

    • International Journal of Food Microbiology

    • Author(s): Di Sun, Jin Mao, Zhijian Wang, Hui Li, Liangxiao Zhang, Wen Zhang, Qi Zhang, Peiwu Li

      • Aflatoxins
      • Natural toxins

  13. Rhamnolipids inhibit aflatoxins production in Aspergillus flavus by causing structural damages in the fungal hyphae and down-regulating the expression of their biosynthetic genes

    • International Journal of Food Microbiology

    • Author(s): Ana I. Rodrigues, Eduardo J. Gudiña, Luis Abrunhosa, Ana R. Malheiro, Rui Fernandes, José A. Teixeira, Lígia R. Rodrigues

      • Natural toxins
      • Aflatoxins

  14. Modelling the Effect of Temperature and Water Activity on the Growth Rate of Aspergillus flavus and Aflatoxin Production in Peanut Meal Extract Agar

    • International Journal of Food Microbiology

    • Author(s): Mahror Norlia, Selamat Jinap, Mahmud Ab Rashid Nor-Khaizura, Son Radu, Joshua Mark John, Mohd Azuar Hamizan Rahman, Mshelia Ladi Peter, Zawiyah Sharif

      • Natural toxins
      • Aflatoxins

  15. Genetic polymorphisms associated to SDHI fungicides resistance in selected Aspergillus flavus strains and relation with aflatoxin production

    • International Journal of Food Microbiology

    • Author(s): M. Masiello, S. Somma, M. Haidukowski, A.F. Logrieco, A. Moretti

      • Natural toxins
      • Aflatoxins

  16. Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination

    • International Journal of Food Microbiology

    • Author(s): Danieli C. Schabo, Ligia M. Martins, Beatriz T. Iamanaka, Janeeyre F. Maciel, Marta H. Taniwaki, Donald W. Schaffner, Marciane Magnani

      • Aflatoxins
      • Natural toxins

  17. Assessing the antifungal and aflatoxin B1 inhibitory efficacy of nanoencapsulated antifungal formulation based on combination of Ocimum spp. essential oils

    • International Journal of Food Microbiology

    • Author(s): Akshay Kumar, Prem Pratap Singh, Vishal Gupta, Bhanu Prakash

      • Aflatoxins
      • Natural toxins

  18. Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)

    • International Journal of Food Microbiology

    • Author(s): María Pía Mom, Stella Maris Romero, Ada Gabriela Larumbe, Leopoldo Iannone, Ricardo Comerio, Camila Soledad Santana Smersu, Mariano Simón, Graciela Vaamonde

      Aspergillus section Flavi isolates were present in all the samples.
      •

      Aflatoxins contamination was detected in most of the samples.
      •

      Levels of aflatoxins detected in the samples were very low.

      Abstract

      • Aflatoxins
      • Natural toxins

  19. The MAP kinase AflSlt2 modulates aflatoxin biosynthesis and peanut infection in the fungus Aspergillus flavus

    • International Journal of Food Microbiology

    • Author(s): Feng Zhang, Longpo Geng, Jili Deng, Luhua Huang, Hong Zhong, Sijie Xin, Opemipo Esther Fasoyin, Shihua Wang

      • Aflatoxins
      • Natural toxins

  20. A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products

    • International Journal of Food Microbiology

    • Author(s): Manuela Zadravec, Nada Vahčić, Dragan Brnić, Ksenija Markov, Jadranka Frece, Relja Beck, Tina Lešić, Jelka Pleadin

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  21. Aflatoxin-producing fungi associated with pre-harvest maize contamination in Uganda

    • International Journal of Food Microbiology

    • Author(s): Julius P. Sserumaga, Alejandro Ortega-Beltran, John M. Wagacha, Charity K. Mutegi, Ranajit Bandyopadhyay

      • Aflatoxins
      • Natural toxins

  22. Comparison of aflatoxin production of Aspergillus flavus at different temperatures and media: Proteome analysis based on TMT

    • International Journal of Food Microbiology

    • Author(s): Peng Wang, Perng-Kuang Chang, Qing Kong, Shihua Shan, Qijian Wei

      • Natural toxins
      • Aflatoxins
      • Aflatoxins
      • Natural toxins

  23. A polyphasic study of Aspergillus section Flavi isolated from corn in Guangxi, China- a hot spot of aflatoxin contamination

    • International Journal of Food Microbiology

    • Author(s): Usman Rasheed, Hao Wu, Jinfan Wei, Xiaoyun Ou, Peisheng Qin, Xiaohua Yao, Han Chen, Amanda Juan Chen, Bin Liu

      • Natural toxins
      • Aflatoxins
      • Aflatoxins
      • Natural toxins

  24. Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system

    • International Journal of Food Microbiology

    • Available online 9 August 2019

      Author(s): Lourdes Sánchez-Montero, Juan J. Córdoba, Alberto Alía, Belén Peromingo, Félix Núñez

      • Aflatoxins
      • Mycotoxins
      • Natural toxins

  25. Aflatoxin B1 (AFB1) production by Aspergillus flavus and Aspergillus parasiticus on ground Nyjer seeds: The effect of water activity and temperature

    • International Journal of Food Microbiology

    • Available online 21 February 2019

      Author(s): Dawit Gizachew, Chih-Hsuan Chang, Barbara Szonyi, Sandra De La Torre, Wei-tsyi Evert Ting

      • Aflatoxins
      • Natural toxins