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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 - 18 of 18

  1. Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure

    • Food Microbiology

    • Aflatoxins are strong carcinogenic and mutagenic fungal metabolites, and aflatoxin contamination is a critical issue in agriculture and food production. Natural flavonoids can suppress aflatoxin biosynthesis; however, the structure–activity relationship remains unclear.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  2. Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans

    • Food Microbiology

    • In this work, we determined the degree of filamentous fungi contamination in cocoa fermented seeds and the fungal potential to produce enzymes that could contribute to the cocoa quality. Internal transcribed spacer amplicon sequencing (ITS) showed 11 different species with Byssochlamys spectabilis, Aspergillus niger, Aspergillus flavus, Aspergillus carbonarius, Circinella muscae and Penicillium citrinum as the most abundant species.

      • Natural toxins
      • Mycotoxins

  3. Three stilbenes make difference to the antifungal effects on ochratoxin A and its precursor production of Aspergillus carbonarius

    • Food Microbiology
      • Natural toxins
      • Mycotoxins

  4. Three stilbenes make difference to the antifungal effects on ochratoxin A and its precursor production of Aspergillus carbonarius

    • Food Microbiology

    • Author(s): Xinyu Cai, Jianrui Qi, Zhe Xu, Lingxuan Huang, Yihan Li, Xueyan Ren, Qingjun Kong

      • Mycotoxins
      • Natural toxins

  5. Inhibitory effect of allyl and benzyl isothiocyanates on ochratoxin a producing fungi in grape and maize

    • Food Microbiology

    • Author(s): Bolei Yang, Li Li, Hairong Geng, Chenxi Zhang, Gang Wang, Shuo Yang, Sheng Gao, Yueju Zhao, Fuguo Xing

      • Mycotoxins
      • Natural toxins

  6. Kosakonia radicincitans and Cryptococcus laurentii controlled Penicillium expansum rot and decreased patulin production at 4 and 25 °C

    • Food Microbiology

    • Author(s): Yesica Lambrese, Gabriela Sansone, María Isabel Sanz, Susana Noemí Di Masi, Julio Raba, Viviana Calvente

      • Mycotoxins
      • Natural toxins

  7. Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation

    • Food Microbiology

    • Author(s): Gengan Du, Lin Liu, Qi Guo, Yuanyuan Cui, Hong Chen, Yahong Yuan, Zhouli Wang, Zhenpeng Gao, Qinlin Sheng, Tianli Yue

      • Mycotoxins
      • Natural toxins

  8. Evaluation of the activity of the antifungal PgAFP protein and its producer mould against Penicillium spp postharvest pathogens of citrus and pome fruits

    • Food Microbiology

    • Available online 10 July 2019

      Author(s): Josué Delgado, Ana-Rosa Ballester, Félix Núñez, Luis González-Candelas

      • Mycotoxins
      • Natural toxins

  9. Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses

    • Food Microbiology

    • Available online 29 June 2019

      Author(s): Juliana Ramos, Juliana Mareze, Eleni Patrinou, Jesús A. Santos, Teresa-María López-Díaz

      • Mycotoxins
      • Natural toxins

  10. Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami

    • Food Microbiology

    • Available online 21 May 2019

      Author(s): Gilson Parussolo, Maurício Schneider Oliveira, Marcelo Valle Garcia, Angélica Olivier Bernardi, Jéssica Gonçalves Lemos, Andrieli Stefanello, Carlos Augusto Mallmann, Marina Venturini Copetti

      • Mycotoxins
      • Natural toxins

  11. Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium

    • Food Microbiology

    • Available online 2 April 2019

      Author(s): Monika Coton, Arnaud Auffret, Elisabeth Poirier, Stella Debaets, Emmanuel Coton, Philippe Dantigny

      • Natural toxins
      • Mycotoxins

  12. Significance of Aspergillus niger aggregate species as contaminants of food products in Spain regarding their occurrence and their ability to produce mycotoxins

    • Food Microbiology

    • Available online 26 February 2019

      Author(s): Jéssica Gil-Serna, Marta García-Díaz, Covadonga Vázquez, María Teresa González-Jaén, Belén Patiño

      • Mycotoxins
      • Natural toxins

  13. Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese

    • Food Microbiology

    • Publication date: April 2019

      , Volume 78

      Author(s): Anelli Pamela, Haidukowski Miriam, Epifani Filomena, Cimmarusti Maria Teresa, Moretti Antonio, Logrieco Antonio, Susca Antonia

      • Mycotoxins
      • Natural toxins

  14. Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham

    • Food Microbiology

    • Publication date: December 2017
      , Volume 68

      Author(s): Victoria Bernáldez, Juan J. Córdoba, María J. Andrade, Alberto Alía, Alicia Rodríguez

      • Mycotoxins
      • Natural toxins

  15. Biodiversity and ochratoxin A profile of Aspergillus section Nigri populations isolated from wine grapes in Cyprus vineyards

    • Food Microbiology

    • Publication date: October 2017
      , Volume 67

      Author(s): Iakovos S. Pantelides, Efi Aristeidou, Maria Lazari, Maria-Dimitra Tsolakidou, Dimitris Tsaltas, Maria Christofidou, Demetris Kafouris, Eftychia Christou, Nicolas Ioannou

      • Mycotoxins
      • Natural toxins

  16. Fusarium proliferatum – Causal agent of garlic bulb rot in Spain: Genetic variability and mycotoxin production

    • Food Microbiology

    • Publication date: October 2017
      , Volume 67

      Author(s): Laura Gálvez, Monika Urbaniak, Agnieszka Waśkiewicz, Łukasz Stępień, Daniel Palmero

      • Mycotoxins
      • Natural toxins

  17. Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production

    • Food Microbiology

    • Publication date: April 2017
      , Volume 62

      Author(s): Lucilla Iacumin, Marisa Manzano, Debbie Andyanto, Giuseppe Comi

      • Mycotoxins
      • Natural toxins

  18. Biodiversity of mycobiota throughout the Brazil nut supply chain: From rainforest to consumer

    • Food Microbiology

    • Publication date: February 2017
      , Volume 61

      Author(s): Marta H. Taniwaki, Jens C. Frisvad, Larissa S. Ferranti, Aline de Souza Lopes, Thomas O. Larsen, Maria Helena P. Fungaro, Beatriz T. Iamanaka

      • Mycotoxins
      • Aflatoxins
      • Natural toxins