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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 38

  1. The efficiency of UV light-emitting diodes (UV-LED) in decontaminating Campylobacter and Salmonella and natural microbiota in chicken breast, compared to a UV pilot-plant scale device

    • Food Microbiology

    • This study investigated the combined effect of Ultraviolet (UV) light-emitting diode (LED) technology treatment with refrigerated storage of chicken breast meat over 7 days on Campylobacter jejuni, Salmonella enterica serovar Typhimurium, total viable counts (TVC)

      • Bacterial pathogens
      • Campylobacter
      • Salmonella

  2. Prevalence of ciprofloxacin resistance and associated genetic determinants differed among Campylobacter isolated from human and poultry meat sources in Pennsylvania

    • Food Microbiology

    • Poultry is the primary source of Campylobacter infections and severe campylobacteriosis cases are treated with macrolides and fluoroquinolones. However, these drugs are less effective against antimicrobial resistant strains.

      • Bacterial pathogens
      • Campylobacter

  3. The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions

    • Food Microbiology

    • Campylobacteriosis is the most commonly notified foodborne disease in New Zealand and poultry meat is the major source for human infection. Carcasses and portions were sampled from key points along primary and secondary processing chains of three New Zealand poultry processors to determine the impact of processing steps on Campylobacter concentrations.

      • Bacterial pathogens
      • Campylobacter

  4. Quantitative assessment of Campylobacter spp. levels with real-time PCR methods at different stages of the broiler food chain

    • Food Microbiology

    • The importance of thermotolerant Campylobacter spp. as a food-borne pathogen continues to increase and there is a great need for rapid quantitative results in routine diagnostics. However, currently, only the culture-based ISO method is authorized for use in the context of official food control. The present study therefore aimed to assess the suitability of a qPCR method for a rapid quantitative determination of Campylobacter spp.

      • Bacterial pathogens
      • Campylobacter

  5. Prevalence of Campylobacter species and associated risk factors for contamination of dairy products collected in dry season from major milk sheds in Ethiopia

    • Food Microbiology

    • A cross-sectional study was conducted to investigate the prevalence and risk factors for contamination of Ethiopian dairy products with Campylobacter. A total of 912 dairy food samples were collected from establishments of 682 study participants that were interviewed.

      • Bacterial pathogens
      • Campylobacter

  6. In a warm climate, ventilation, indoor temperature and outdoor relative humidity have significant effects on Campylobacter spp. colonization in chicken broiler farms which can occur in only 2 days

    • Food Microbiology

    • A longitudinal study was conducted in five conventional broiler farms during a 2-year period to determine the dynamics of Campylobacter infection in a warm climate region (north-eastern Spain). Weekly sampling of 63 flocks was performed upon one-day-old chick placement, including animal and environmental samples. Campylobacter spp. detection was assessed by culture and non-culture methods.

      • Bacterial pathogens
      • Campylobacter

  7. Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017

    • Food Microbiology

    • Conventional protocols for the detection of Campylobacter from foods are laborious and time-consuming. This research describes an alternative procedure (EMRT-PCR) for the detection of Campylobacter from food by combining ISO 10272–1:2017 enrichment in Bolton broth (BB) with a multiplex real-time (MRT-) PCR assay. Species differentiation was done by targeting C. jejuni (mapA), C.

      • Bacterial pathogens
      • Campylobacter

  8. Development and evaluation of a novel polymerase spiral reaction-based testing technique for same-day visual detection of Campylobacter coli in pork

    • Food Microbiology

    • The developed polymerase spiral reaction-based technique specifically amplified the ceuE gene of C. coli and involved a three-step centrifugation method for DNA extraction. PSR, real-time and end-point PCR were able to detect 62 fg, 620 fg and 6.2 pg C. coli DNA/tube, respectively.

      • Bacterial pathogens
      • Campylobacter

  9. Development of an ultra-sensitive single-tube nested PCR assay for rapid detection of Campylobacter jejuni in ground chicken

    • Food Microbiology

    • Traditional culture-based detection methods for Campylobacteri jejuni, a leading cause of human bacterial gastroenteritis worldwide, are time-consuming, cumbersome, and lacking in reliability. While polymerase chain reaction (PCR) has been frequently used for pathogen testing, it might generate false-negative results due to inadequate sensitivity. This study was the first to explore novel single-tube nested PCR (STN-PCR) to detect pathogens in food.

      • Bacterial pathogens
      • Campylobacter

  10. Campylobacter spp. prevalence and mitigation strategies in the broiler production chain

    • Food Microbiology

    • This study aims to discuss the microbial ecology of the broiler gut environment, Campylobacter prevalence across the broiler production chain with a follow-up focus on a possible mitigation strategy, based on the use of bacteriophages. Scientific literature published from the last two decades was reviewed and data were collected to establish the ranges of Campylobacter loads from different samples.

      • Bacterial pathogens
      • Campylobacter

  11. Rapid detection of Campylobacter spp. in chickens before slaughter

    • Food Microbiology
      • Bacterial pathogens
      • Campylobacter

  12. Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions

    • Food Microbiology

    • Author(s): Kohei Takeoka, Hiroki Abe, Kento Koyama, Shigenobu Koseki

      • Campylobacter
      • Bacterial pathogens

  13. Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens

    • Food Microbiology

    • Author(s): Josphat N. Gichure, Patrick Murigu Kamau Njage, Joseph M. Wambui, Gary A. Dykes, Elna M. Buys, Ranil Coorey

      • Campylobacter
      • Bacterial pathogens

  14. Quantification of Campylobacter jejuni gene expression after successive stresses mimicking poultry slaughtering steps

    • Food Microbiology

    • Author(s): Benjamin Duqué, Sandrine Rezé, Albert Rossero, Jeanne-Marie Membré, Sandrine Guillou, Nabila Haddad

      • Bacterial pathogens
      • Campylobacter

  15. Epidemiological trends of foodborne campylobacter outbreaks in the United States of America, 1998–2016

    • Food Microbiology

    • Author(s): Azam Ali Sher, Muhammad Adnan Ashraf, Bahar-E Mustafa, Muhammad Mohsin Raza

      • Bacterial pathogens
      • Campylobacter

  16. Stress-resistance associated with multi-host transmission and enhanced biofilm formation at 42 °C among hyper-aerotolerant generalist Campylobacter jejuni

    • Food Microbiology

    • Author(s): Shaimaa F. Mouftah, José F. Cobo-Díaz, Avelino Álvarez-Ordóñez, Ahmed Mousa, Jessica K. Calland, Ben Pascoe, Samuel K. Sheppard, Mohamed Elhadidy

      • Campylobacter
      • Bacterial pathogens

  17. Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line

    • Food Microbiology

    • Author(s): Stanley H. Chen, Narelle Fegan, Chawalit Kocharunchitt, John P. Bowman, Lesley L. Duffy

      • Staphylococcus aureus
      • Bacterial pathogens
      • Campylobacter

  18. Influence of cell history on the subsequent inactivation of Campylobacter jejuni during cold storage under modified atmosphere

    • Food Microbiology

    • Available online 6 July 2019

      Author(s): Benjamin Duqué, Nabila Haddad, Albert Rossero, Jeanne-Marie Membré, Sandrine Guillou

      • Campylobacter
      • Bacterial pathogens

  19. Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse

    • Food Microbiology

    • Available online 29 May 2019

      Author(s): Lourdes García-Sánchez, Beatriz Melero, Isabel Jaime, Mirko Rossi, Irene Ortega, Jordi Rovira

      • Campylobacter
      • Bacterial pathogens

  20. Evolution of Campylobacter jejuni of poultry origin in Brazil

    • Food Microbiology

    • Available online 16 March 2019

      Author(s): Roberta T. Melo, Ana Laura Grazziotin, Edson C.V. Júnior, Renata R. Prado, Eliane P. Mendonça, Guilherme P. Monteiro, Phelipe A.B.M. Peres, Daise A. Rossi

      • Campylobacter
      • Bacterial pathogens

  21. The evaluation of gamma irradiation and cold storage for the reduction of Campylobacter jejuni in chicken livers

    • Food Microbiology

    • Available online 26 February 2019

      Author(s): Nereus W. Gunther, Aisha Abdul-Wakeel, O. Joseph Scullen, Christopher Sommers

      • Campylobacter
      • Bacterial pathogens

  22. Internal sample process control improves cultivation-independent quantification of thermotolerant Campylobacter

    • Food Microbiology

    • Publication date: April 2019

      , Volume 78

      Author(s): Ewa Pacholewicz, Christiane Buhler, Imke F. Wulsten, Britta Kraushaar, Huong Quynh Luu, Azuka N. Iwobi, Ingrid Huber, Kerstin Stingl

      • Campylobacter
      • Bacterial pathogens

  23. Microbial contamination of moose (Alces alces) and white-tailed deer (Odocoileus virginianus) carcasses harvested by hunters

    • Food Microbiology

    • Publication date: April 2019

      , Volume 78

      Author(s): Mikaela Sauvala, Sauli Laaksonen, Riikka Laukkanen-Ninios, Katri Jalava, Roger Stephan, Maria Fredriksson-Ahomaa

      • Campylobacter
      • Listeria monocytogenes
      • Yersinia
      • Bacterial pathogens

  24. Public health significance of Campylobacter spp. colonisation of wild game pheasants (Phasianus colchicus) in Scotland

    • Food Microbiology

    • Publication date: September 2018
      , Volume 74

      Author(s): Alessandro Seguino, Cosmin Chintoan-Uta, Sionagh H. Smith, Darren J. Shaw

      • Bacterial pathogens
      • Campylobacter

  25. Characterization of antimicrobial properties of Salmonella phage Felix O1 and Listeria phage A511 embedded in xanthan coatings on Poly(lactic acid) films

    • Food Microbiology

    • Publication date: September 2017
      , Volume 66

      Author(s): Devon Radford, Brandon Guild, Philip Strange, Rafath Ahmed, Loong-Tak Lim, S. Balamurugan

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
      • Campylobacter