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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 3126 - 3150 of 4087

  1. Embracing Diversity: Differences in Virulence Mechanisms, Disease Severity, and Host Adaptations Contribute to the Success of Nontyphoidal Salmonella as a Foodborne Pathogen

    • Frontiers in Microbiology

    • Not all Salmonella enterica serovars cause the same disease. S. enterica represents an incredibly diverse species comprising >2,600 unique serovars. While some S. enterica serovars are host-restricted, others infect a wide range of hosts. The diseases that nontyphoidal Salmonella (NTS) serovars cause vary considerably, with some serovars being significantly more likely to cause invasive disease in humans than others.

      • Salmonella
      • Bacterial pathogens

  2. Multiplex polymerase chain reaction to detect Salmonella serovars Indiana, Enteritidis, and Typhimurium in raw meat

    • Journal of Food Safety

    • Abstract

      • Salmonella
      • Bacterial pathogens
      • Salmonella
      • Bacterial pathogens
      • Salmonella
      • Bacterial pathogens

  3. Isoeugenol significantly inactivates Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in refrigerated tyndallized pineapple juice with added Yucca schidigera extract

    • Food Control

    • Available online 21 June 2019

      Author(s): Emalie Thomas-Popo, Aubrey Mendonca, James Dickson, Angela Shaw, Shannon Coleman, Aura Daraba, Armitra Jackson-Davis, Floyd Woods

      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  4. Identification and characterization of two high affinity aptamers specific for Salmonella Enteritidis

    • Food Control

    • Available online 17 June 2019

      Author(s): Zilei Zhang, Danlei Liu, Yalong Bai, Yan Cui, Dapeng Wang, Xianming Shi

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens

  5. Salmonella biofilms program innate immunity for persistence in Caenorhabditis elegans [Microbiology]

    • Proceedings of the National Academy of Sciences

    • The adaptive in vivo mechanisms underlying the switch in Salmonella enterica lifestyles from the infectious form to a dormant form remain unknown. We employed Caenorhabditis elegans as a heterologous host to understand the temporal dynamics of Salmonella pathogenesis and to identify its lifestyle form in vivo. We discovered that Salmonella...

      • Salmonella
      • Bacterial pathogens

  6. Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.

    • Meat Science

    • Available online 16 June 2019

      Author(s): Paolo Bonilauri, Maria Silvia Grisenti, Paolo Daminelli, Giuseppe Merialdi, Mattia Ramini, Lia Bardasi, Roberta Taddei, Elena Cosciani-Cunico, Elena Dalzini, Maria Angela Frustoli, Federica Giacometti, Silvia Piva, Andrea Serraino

      • Salmonella
      • Bacterial pathogens

  7. Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment

    • Food Control

    • Available online 13 June 2019

      Author(s): Qin Liu, Xiaoxuan Jin, Xiao Feng, Hongshun Yang, Caili Fu

      • Escherichia coli O157:H7
      • Salmonella
      • Bacterial pathogens

  8. Antimicrobial activity of anthocyanins and catechins against foodborne pathogens Escherichia coli and Salmonella

    • Food Control

    • Available online 13 June 2019

      Author(s): Yong Ma, Sujuan Ding, Yanquan Fei, Gang Liu, Hongmei Jang, Jun Fang

      • Norovirus
      • Salmonella
      • Vibrio
      • Bacterial pathogens
      • Viruses

  9. SalmoFresh™ effectiveness in controlling Salmonella on romaine lettuce, mung bean sprouts and seeds

    • International Journal of Food Microbiology

    • Available online 12 June 2019

      Author(s): Xuan Zhang, Yan Dong Niu, Yuchen Nan, Kim Stanford, Rick Holley, Tim McAllister, Claudia Narváez-Bravo

      • Salmonella
      • Bacterial pathogens

  10. Effect of fermented milk from Lactococcus lactis ssp. cremoris strain JFR1 on Salmonella invasion of intestinal epithelial cells

    • Journal of Dairy Science

    • The process of fermentation contributes to the organoleptic properties, preservation, and nutritional benefits of food. Fermented food may interfere with pathogen infections through a variety of mechanisms, including competitive exclusion or improving intestinal barrier integrity. In this study, the effect of milk fermented with Lactococcus lactis ssp. cremoris JFR1 on Salmonella invasion of intestinal epithelial cell cultures was investigated.

      • Salmonella
      • Bacterial pathogens

  11. PhoP-mediated repression of the SPI1 T3SS in Salmonella enterica serovar

    • Journal of Bacteriology

    • Salmonella must rapidly adapt to various niches in the host during infection. Relevant virulence factors must be appropriately induced, and systems that are detrimental in a particular environment must be turned off. Salmonella infects intestinal epithelial cells using a type 3 secretion system (T3SS) encoded on Salmonella pathogenicity island 1 (SPI1).

      • Salmonella
      • Bacterial pathogens

  12. Infection, colonization and shedding of Campylobacter and Salmonella in animals and their contribution to human disease: A review

    • Zoonoses and Public Health

    • Abstract

      • Campylobacter
      • Salmonella
      • Bacterial pathogens
      • Campylobacter
      • Salmonella
      • Bacterial pathogens

  13. Traditional Salmonella Typhimurium typing tools (phage typing and MLVA) are sufficient to resolve well-defined outbreak events only.

    • Food Microbiology

    • Available online 5 June 2019

      Author(s): Helen Kathleen Crabb, Joanne Lee Allen, Joanne Maree Devlin, Simon Matthew Firestone, Mark Stevenson, Colin Reginald Wilks, James Rudkin Gilkerson

      • Salmonella
      • Bacterial pathogens

  14. Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice

    • Journal of Dairy Science

    • Fermented whey dairy beverages are dairy products obtained by fermentation from a mixture of milk and whey. These beverages have important health benefits, which could be improved with the addition of probiotic cultures. This study assessed the protective effect of the cosupplementation of a probiotic culture (Lactobacillus casei 01) with a fermented whey dairy beverage against infection by Salmonella enterica ssp. enterica serovar Typhimurium in a murine model.

      • Salmonella
      • Bacterial pathogens

  15. The Emergence of Chromosomally Located blaCTX-M-55 in Salmonella From Foodborne Animals in China

    • Frontiers in Microbiology

    • The emergence and increase in prevalence of resistance to cephalosporins amongst isolates of Salmonella from food animals imposes a public health threat. The aim of the present study was to investigate the prevalence and characteristics of CTX-M-producing Salmonella isolates from raw meat and food animals. 27 of 152 (17.76%) Salmonella isolates were ESBL-positive including 21/70 (30%) from food animals and 6/82 (7.32%) from raw meat.

      • Salmonella
      • Bacterial pathogens

  16. Prevalence of Shiga toxin-producing Escherichia coli (STEC) O157:H7, six non-O157 STECs, and Salmonella on beef carcasses in provincially licensed Abattoirs in Alberta, Canada

    • Food Control

    • Available online 29 May 2019

      Author(s): Saida Essendoubi, Natisha Stashko, Iyla So, Gary Gensler, Deana Rolheiser, Chunu Mainali

      • Salmonella
      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  17. Effects of intense pulsed light on Cronobacter sakazakii and Salmonella Surrogate Enterococcus faecium inoculated in different powdered foods

    • Food Chemistry

    • Available online 27 May 2019

      Author(s): Dongjie Chen, Yanling Cheng, Peng Peng, Juer Liu, Yunpu Wang, Yiwei Ma, Erik Anderson, Chi Chen, Paul Chen, Roger Ruan

      • Salmonella
      • Cronobacter
      • Bacterial pathogens

  18. Salmonella enterica

    • Trends in Microbiology

    • Salmonella enterica is a zoonotic pathogen of substantial concern to global human and animal health. It is a leading cause of morbidity and mortality in people worldwide. S. enterica can successfully colonize animals, humans, and plants, and is also found in the environment. Some serovars have a broad host range (S. Typhimurium and S. Enteriditis), others are host-adapted (S. Typhi and S. Paratyphi A and C). Following ingestion, S.

      • Salmonella
      • Bacterial pathogens
      • Salmonella

  19. Simultaneous Colorimetric Detection of a Variety of Salmonella spp. in Food and Environmental Samples by Optical Biosensing Using Oligonucleotide-Gold Nanoparticles

    • Frontiers in Microbiology

    • Optical biosensors for rapid detection of significant foodborne pathogens are steadily gaining popularity due to its simplicity and sensitivity. While nanomaterials such as gold nanoparticles (AuNPs) are commonly used as signal amplifiers for optical biosensors, AuNPs can also be utilized as a robust biosensing platform. Many reported optical biosensors were designed for individual pathogen detection in a single assay and have high detection limit (DL).

      • Salmonella
      • Bacterial pathogens

  20. Core genome sequence analysis to characterize Salmonella enterica serovar Rissen ST469 from a swine production chain

    • International Journal of Food Microbiology

    • Available online 28 May 2019

      Author(s): Teerarat Prasertsee, Phongsakorn Chuammitri, Manu Deeudom, Nipa Chokesajjawatee, Pannita Santiyanont, Pakpoom Tadee, Aniroot Nuangmek, Phacharaporn Tadee, Samuel Sheppard, Ben Pascoe, Prapas Patchanee

      • Salmonella
      • Bacterial pathogens

  21. Assessment of Pediococcus acidilactici ATCC 8042 as Potential Salmonella Surrogate for Thermal Treatments of Toasted Oats Cereal and Peanut Butter

    • Food Microbiology

    • Available online 28 May 2019

      Author(s): Bronwyn Deen, Francisco Diez-Gonzalez

      • Salmonella
      • Bacterial pathogens

  22. Salmonella spp. and Escherichia coli O157:H7 prevalence and levels on lettuce: A systematic review and meta-analysis

    • Food Microbiology

    • Available online 25 May 2019

      Author(s): Susana de Oliveira Elias, Tiago Baptista Noronha, Eduardo Cesar Tondo

      • Escherichia coli O157:H7
      • Salmonella
      • Bacterial pathogens

  23. Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons

    • LWT

    • Publication date: August 2019

      Source: LWT, Volume 111

      Author(s): Sumit Kumar Paudel, Kanika Bhargava, Hari Kotturi

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  24. Molecular evolution of Salmonella enterica subsp. enterica serovar Gallinarum biovar Gallinarum in the field

    • Veterinary Microbiology

    • Available online 24 May 2019

      Author(s): Nam-Hyung Kim, Eun-Jin Ha, Dae-Sung Ko, Chung-Young Lee, Jae-Hong Kim, Hyuk-Joon Kwon

      • Salmonella
      • Bacterial pathogens

  25. Detection of Salmonella spp. in Retail Meat Products: A Comparison between a Discontinued Commercial Kit and a Laboratory Developed Screening Method

    • Letters in Applied Microbiology

    • Abstract

      • Bacterial pathogens
      • Salmonella