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National Agricultural Library
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 - 16 of 16

  1. Characterization of the Clostridium perfringens phage endolysin cpp-lys and its application on lettuce

    • International Journal of Food Microbiology

    • Clostridium perfringens is an important foodborne pathogen that can have severe consequences, including mortality and economic losses.

      • Bacterial pathogens
      • Clostridium perfringens

  2. Clostridium perfringens associated with dairy farm systems show diverse genotypes

    • International Journal of Food Microbiology

    • Clostridium perfringens is a bacterial species of importance to both public and animal health. Frequently found in food system environments, it presents a risk to food animal health such as dairy herds, and may cross contaminate associated ingredients or food products, with potential to cause sporadic and outbreaks of disease in human populations, including gastroenteric illness. In this study, we characterized C.

      • Bacterial pathogens
      • Clostridium perfringens

  3. Characterization and optimization of bacteriophage cocktails to control Clostridium perfringens in vitro and in curry roux

    • International Journal of Food Microbiology

    • Clostridium perfringens is a major cause of foodborne disease in developed countries. The aim of this study was to isolate and characterize phages specific to C.

      • Bacterial pathogens
      • Clostridium perfringens

  4. Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat

    • International Journal of Food Microbiology
      • Bacterial pathogens
      • Clostridium perfringens

  5. Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat

    • International Journal of Food Microbiology

    • Author(s): Yuan Tian, Liting Wu, Rui Lu, Hongduo Bao, Yan Zhou, Maoda Pang, Joseph Brown, Juan Wang, Ran Wang, Hui Zhang

      • Clostridium perfringens
      • Bacterial pathogens

  6. Characterization of Clostridium perfringens bacteriophages and their application in chicken meat and milk

    • International Journal of Food Microbiology

    • Author(s): Tahir Noor Mohammadi, Cunkuan Shen, Yuncheng Li, Mahmoud Gamaleldin Zayda, Jun Sato, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto

      • Bacterial pathogens
      • Clostridium perfringens

  7. Selection and Application of Natural Antimicrobials to Control Clostridium Perfringens in Sous-vide Chicken Breasts

    • International Journal of Food Microbiology

    • Author(s): Clayton J. Smith, Magdalena A. Olszewska, Francisco Diez-Gonzalez

      • Clostridium perfringens
      • Bacterial pathogens

  8. The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef

    • International Journal of Food Microbiology

    • Author(s): Hani El Kadri, Teyfik Celen, Alaa Alaizoki, Madeleine Smith, Helen Onyeaka

      • Bacterial pathogens
      • Clostridium perfringens

  9. Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India

    • International Journal of Food Microbiology

    • Available online 21 February 2019

      Author(s): Santosh Keisam, Ngangyola Tuikhar, Giasuddin Ahmed, Kumaraswamy Jeyaram

      • Clostridium perfringens
      • Listeria monocytogenes
      • Yersinia
      • Staphylococcus aureus
      • Clostridium botulinum
      • Bacterial pathogens
      • Bacillus cereus

  10. An enhanced green fluorescence protein (EGFP)-based reporter assay for quantitative detection of sporulation in Clostridium perfringens SM101

    • International Journal of Food Microbiology

    • Publication date: 16 February 2019

      , Volume 291

      Author(s): Yuki Wakabayashi, Hirofumi Nariya, Mayo Yasugi, Tomomi Kuwahara, Mahfuzur R. Sarker, Masami Miyake

      • Clostridium perfringens
      • Bacterial pathogens

  11. Inactivation of Clostridium perfringens spores adhered onto stainless steel surface by agents used in a clean-in-place procedure

    • International Journal of Food Microbiology

    • Publication date: 20 July 2018
      , Volume 277

      Author(s): Yasmeen S. Alzubeidi, Pathima Udompijitkul, Prabhat K. Talukdar, Mahfuzur R. Sarker

      • Clostridium perfringens
      • Bacterial pathogens

  12. Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis

    • International Journal of Food Microbiology

    • Publication date: Available online 16 December 2017


      Author(s): Lihan Huang, Changcheng Li, Cheng-An Hwang

      • Bacterial pathogens
      • Clostridium perfringens

  13. Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment

    • International Journal of Food Microbiology

    • Publication date: Available online 6 April 2016


      Author(s): Zhi Duan, Terese Holst Hansen, Tina Beck Hansen, Paw Dalgaard, Susanne Knøchel

      • Clostridium perfringens
      • Bacterial pathogens

  14. Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry

    • International Journal of Food Microbiology

    • Publication date: 3 August 2015
      , Volume 206
      Author(s): Evelyn , Filipa V.M. Silva

      • Bacterial pathogens
      • Clostridium perfringens

  15. Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling

    • International Journal of Food Microbiology

    • Publication date: 16 February 2015
      , Volume 195
      Author(s): Lihan Huang

      • Bacterial pathogens
      • Clostridium perfringens

  16. Cost-of-illness and disease burden of food-related pathogens in the Netherlands, 2011

    • International Journal of Food Microbiology

    • Publication date: 2 March 2015
      , Volume 196
      Author(s): Marie-Josée J. Mangen , Martijn Bouwknegt , Ingrid H.M. Friesema , Juanita A. Haagsma , Laetitia M. Kortbeek , Luqman Tariq , Margaret Wilson , Wilfrid van Pelt , Arie H. Havelaar

      • Bacterial pathogens
      • Parasites
      • Campylobacter
      • Staphylococcus aureus
      • Clostridium perfringens
      • Norovirus
      • Toxoplasma gondii
      • Viruses