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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 47

  1. Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp

    • International Journal of Food Microbiology

    • The aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo.

      • Bacterial pathogens
      • Vibrio

  2. Efficacy of commercial peroxyacetic acid on Vibrio parahaemolyticus planktonic cells and biofilms on stainless steel and Greenshell™ mussel (Perna canaliculus) surfaces

    • International Journal of Food Microbiology

    • The potential of using commercial peroxyacetic acid (PAA) for Vibrio parahaemolyticus sanitization was evaluated. Commercial PAA of 0.005 % (v/v, PAA: 2.24 mg/L, hydrogen peroxide: 11.79 mg/L) resulted in a planktonic cell reduction of >7.00 log10 CFU/mL when initial V. parahaemolyticus cells averaged 7.64 log10 CFU/mL.

      • Bacterial pathogens
      • Vibrio

  3. Biofilm formation, sodium hypochlorite susceptibility and genetic diversity of Vibrio parahaemolyticus

    • International Journal of Food Microbiology

    • Vibrio parahaemolyticus is a marine oriented pathogen; and biofilm formation enables its survival and persistence on seafood processing plant, complicating the hygienic practice. The objectives of this study are to assess the ability of V.

      • Bacterial pathogens
      • Vibrio

  4. Hydroquinone derivatives attenuate biofilm formation and virulence factor production in Vibrio spp

    • International Journal of Food Microbiology

    • Gram-negative Vibrio parahaemolyticus is a halophilic human pathogen known to be the leading cause of food poisoning associated with consuming uncooked or undercooked seafood. The increasing presence and contamination of seafood have caused serious safety concerns in food facilities. Notably, it can form biofilms on food surfaces that confer resistance to antimicrobial treatments.

      • Bacterial pathogens
      • Vibrio

  5. Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination

    • International Journal of Food Microbiology

    • The primary seafood-borne pathogen Vibrio parahaemolyticus seriously threats the health of consumers preferring raw-fish products, becoming a global concern in food safety. In the present study, we found ferrous sulfate (FeSO4), a nutritional iron supplement, could efficiently induce the death of V. parahaemolyticus. Further, the bactericidal mechanisms of FeSO4 were explored.

      • Bacterial pathogens
      • Vibrio

  6. The effect of off-bottom versus on-bottom oyster culture on total and pathogenic Vibrio spp. abundances in oyster tissue, water and sediment samples

    • International Journal of Food Microbiology

    • Varying culture methods are commonly used for eastern oyster, Crassostrea virginica, aquaculture in the Northeast United States. Vibrio vulnificus and V.

      • Bacterial pathogens
      • Vibrio

  7. Characterization and epidemiological analysis of Vibrio parahaemolyticus isolated from different marine products in East China

    • International Journal of Food Microbiology

    • Vibrio parahaemolyticus is a major foodborne pathogen with a wide distribution in the world that causes economic and public health problems. Here, we isolated 152 V. parahaemolyticus strains from shellfish, shrimp, crab, and snails from 5 provinces in East China, and analyzed the genetic diversity, population structure, and virulence profiles of these isolates. Our results showed that the 152 V.

      • Bacterial pathogens
      • Vibrio

  8. Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams

    • International Journal of Food Microbiology
      • Bacterial pathogens
      • Vibrio

  9. A multiplex PCR for the detection of Vibrio vulnificus hazardous to human and/or animal health from seafood

    • International Journal of Food Microbiology

    • Vibrio vulnificus is a zoonotic pathogen linked to aquaculture that is spreading due to climate change. The pathogen can be transmitted to humans and animals by ingestion of raw shellfish or seafood feed, respectively. The aim of this work was to design and test a new procedure to detect V. vulnificus hazardous to human and/or animal health in food/feed samples.

      • Bacterial pathogens
      • Vibrio

  10. Characterization of the O-antigen gene clusters and development of a molecular serotyping method for Vibrio fluvialis

    • International Journal of Food Microbiology

    • Vibrio fluvialis is an emerging foodborne pathogen that causes severe infections. Serotyping based on surface polysaccharide antigens is important for the clinical detection and epidemiological surveillance of pathogens such as V. fluvialis. For example, variation of the O-antigen, which is highly polymorphic and is responsible for the majority of antigenic variability on the bacterial cell surface, provides the basis for serotyping of Gram-negative bacteria.

      • Bacterial pathogens
      • Vibrio

  11. Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant salamander fillets preservation

    • International Journal of Food Microbiology

    • Author(s): Yu-gang Shi, Dong-hui Li, Yi-ming Kong, Run-run Zhang, Qing Gu, Meng-xin Hu, Shi-yi Tian, Wen-gang Jin

      • Bacterial pathogens
      • Vibrio

  12. Development of cationic peptide chimeric lysins based on phage lysin Lysqdvp001 and their antibacterial effects against Vibrio parahaemolyticus: A preliminary study

    • International Journal of Food Microbiology

    • Author(s): Houqi Ning, Yu Cong, Hong Lin, Jingxue Wang

      • Vibrio
      • Bacterial pathogens

  13. Genetic and serological characterization of capsular antigen untypeable Vibrio parahaemolyticus strains reveal novel K serotypes and epidemiological characteristics in Shandong, China

    • International Journal of Food Microbiology

    • Author(s): Renpeng Li, Jing Wang, Lu Wang, Bin Hu, Zongdong Liu, Na Sun, Ying Yang, Song Miao, Xi Guo

      • Vibrio
      • Bacterial pathogens

  14. Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

    • International Journal of Food Microbiology

    • Author(s): Bowen Chen, Jiaming Huang, Yang Liu, Haiquan Liu, Yong Zhao, Jing Jing Wang

      • Vibrio
      • Bacterial pathogens

  15. Synergistic effects of endolysin Lysqdvp001 and ε-poly-lysine in controlling Vibrio parahaemolyticus and its biofilms

    • International Journal of Food Microbiology

    • Author(s): Hou-Qi Ning, Hong Lin, Jing-Xue Wang

      • Vibrio
      • Bacterial pathogens

  16. Effects of tumbling, refrigeration and subsequent resubmersion on the abundance of Vibrio vulnificus and Vibrio parahaemolyticus in cultured oysters (Crassostrea virginica)

    • International Journal of Food Microbiology

    • Author(s): Victoria L. Pruente, Jessica L. Jones, Todd D. Steury, William C. Walton

      • Vibrio
      • Bacterial pathogens

  17. Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts

    • International Journal of Food Microbiology

    • Author(s): Nguyen Nhat Minh Phuong, Thien Trung Le, John Van Camp, Katleen Raes

      • Bacterial pathogens
      • Listeria monocytogenes
      • Vibrio
      • Staphylococcus aureus

  18. Characterization of class 1 integrons harboring blaVEB-1 in Vibrio parahaemolyticus isolated from ready-to-eat foods in China

    • International Journal of Food Microbiology

    • Author(s): Tao Lei, Jumei Zhang, Fufeng Jiang, Min He, Haiyan Zeng, Moutong Chen, Rui Pang, Haoming Wu, Shi Wu, Juan Wang, Yu Ding, Qingping Wu

      • Bacterial pathogens
      • Vibrio

  19. Prevalence, virulence, antimicrobial resistance, and molecular characterization of fluoroquinolone resistance of Vibrio parahaemolyticus from different types of food samples in China

    • International Journal of Food Microbiology

    • Author(s): Tao Lei, Fufeng Jiang, Min He, Jumei Zhang, Haiyan Zeng, Moutong Chen, Rui Pang, Shi Wu, Lei Wei, Juan Wang, Yu Ding, Qingping Wu

      • Bacterial pathogens
      • Vibrio

  20. Performance of cold chains and modeled growth of Vibrio parahaemolyticus for farmed oysters distributed in the United States and internationally

    • International Journal of Food Microbiology

    • Author(s): David C. Love, Lillian M. Kuehl, Robert M. Lane, Jillian P. Fry, Jamie Harding, Benjamin J.K. Davis, Kate Clancy, Bobbi Hudson

      • Bacterial pathogens
      • Vibrio

  21. Developing a novel molecular serotyping system based on capsular polysaccharide synthesis gene clusters of Vibrio parahaemolyticus

    • International Journal of Food Microbiology

    • Available online 1 September 2019

      Author(s): Yu Pang, Xi Guo, Xiao Tian, Fenxia Liu, Lu Wang, Junli Wu, Si Zhang, Shujie Li, Bin Liu

      • Vibrio
      • Bacterial pathogens

  22. First detection of the plasmid-mediated colistin resistance gene mcr-1 in virulent Vibrio parahaemolyticus

    • International Journal of Food Microbiology

    • Available online 7 August 2019

      Author(s): Tao Lei, Jumei Zhang, Fufeng Jiang, Min He, Haiyan Zeng, Moutong Chen, Shi Wu, Juan Wang, Yu Ding, Qingping Wu

      • Vibrio
      • Bacterial pathogens

  23. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria

    • International Journal of Food Microbiology

    • Available online 10 July 2019

      Author(s): Hatice Yazgan, Yesim Ozogul, Esmeray Kuley Boga

      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens

  24. Ability of Vibrio vulnificus isolated from fish of the Lagoa dos Patos estuary in south Brazil to form biofilms after sublethal stress and bacterial resistance to antibiotics and sanitizers

    • International Journal of Food Microbiology

    • Available online 11 May 2019

      Author(s): Débora Rodrigues Silveira, Janaina Viana da Rosa, Kauana Kaefer, Luiz Gustavo Bach, Amanda de Oliveira Barbosa, Cláudio Dias Timm

      • Vibrio
      • Bacterial pathogens

  25. A pan-European ring trial to validate an International Standard for detection of Vibrio cholerae, Vibrio parahaemolyticus and Vibrio vulnificus in seafoods

    • International Journal of Food Microbiology

    • Available online 10 February 2018

      Author(s): R.E. Hartnell, L. Stockley, W. Keay, J.-P. Rosec, D. Hervio-Heath, H. Van den Berg, F. Leoni, D. Ottaviani, U. Henigman, S. Denayer, B. Serbruyns, F. Georgsson, G. Krumova-Valcheva, E. Gyurova, C. Blanco, S. Copin, E. Strauch, K. Wieczorek, M. Lopatek, A. Britova

      • Vibrio
      • Bacterial pathogens