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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 2476 - 2500 of 2572

  1. Green synthesis of nanosilver particles by Aspergillus terreus HA1N and Penicillium expansum HA2N and its antifungal activity against mycotoxigenic fungi

    • Journal of Applied Microbiology

    • Abstract

      Aims

      • Mycotoxins
      • Natural toxins

  2. Stability of Ochratoxin a During Bread Making Process

    • Journal of Food Safety

    • Abstract

      • Mycotoxins
      • Natural toxins

  3. Toxins, Vol. 8, Pages 83: Ochratoxin A Producing Fungi, Biosynthetic Pathway and Regulatory Mechanisms

    • Toxins

    • Ochratoxin A (OTA), mainly produced by Aspergillus and Penicillum species, is one of the most important mycotoxin contaminants in agricultural products. It is detrimental to human health because of its nephrotoxicity, hepatotoxicity, carcinogenicity, teratogenicity, and immunosuppression. OTA structurally consists of adihydrocoumarin moiety linked with l-phenylalanine via an amide bond.

      • Mycotoxins
      • Natural toxins

  4. Toxins, Vol. 8, Pages 84: Gastrointestinal Degradation of Fumonisin B1 by Carboxylesterase FumD Prevents Fumonisin Induced Alteration of Sphingolipid Metabolism in Turkey and Swine

    • Toxins

    • The mycotoxin fumonisin B1 (FB1) is a frequent contaminant of feed and causes various adverse health effects in domestic animals. Hence, effective strategies are needed to prevent the impact of fumonisins on livestock productivity. Here we evaluated the capability of the fumonisin carboxylesterase FumD to degrade FB1 to its less toxic metabolite hydrolyzed FB1 (HFB1) in the gastrointestinal tract of turkeys and pigs.

      • Mycotoxins
      • Natural toxins

  5. Dissecting inhibitory effect of boric acid on virulence and patulin production of Penicillium expansum

    • Postharvest Biology and Technology

    • Publication date: July 2016
      , Volume 117

      Author(s): Tongfei Lai, Ying Wang, Xuelian Bai, Qinqin Qi, Maojun Xu, Ting Zhou

      • Mycotoxins
      • Natural toxins

  6. The toxic effects of combined aflatoxins and zearalenone in naturally contaminated diets on laying performance, egg quality and mycotoxins residues in eggs of layers and the protective effect of Bacillus subtilis biodegradation product

    • Food and Chemical Toxicology

    • Publication date: Available online 15 February 2016
      Food and Chemical Toxicology

      Author(s): Ru Jia, Qiugang Ma, Yu Fan, Cheng Ji, Jianyun Zhang, Tao Liu, Lihong Zhao

      • Aflatoxins
      • Mycotoxins
      • Natural toxins

  7. Effect of preceding crop on Fusarium species and mycotoxin contamination of wheat grains

    • Journal of the Science of Food and Agriculture

    • Abstract

      Background

      Fusarium graminearum species complex infects several cereals and cause the reduction of grain yield and quality. Many factors influence the extent of Fusarium infection and mycotoxins levels, such factors include crop rotation. In the present study, we explored the effect of rice or maize as former crops on mycotoxin accumulation in wheat grains.

      • Mycotoxins
      • Natural toxins

  8. Toxins, Vol. 8, Pages 40: Teratogenicity of Ochratoxin A and the Degradation Product, Ochratoxin α, in the Zebrafish (Danio rerio) Embryo Model of Vertebrate Development

    • Toxins

    • Ochratoxins, and particularly ochratoxin A (OTA), are toxic fungal-derived contaminants of food and other agricultural products. Growing evidence supports the degradation of OTA by chemical, enzymatic and/or microbial means as a potential approach to remove this mycotoxin from food products. In particular, hydrolysis of OTA to ochratoxin α (OTα) and phenylalanine is the presumptive product of degradation in most cases.

      • Mycotoxins
      • Natural toxins

  9. Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing

    • Food and Chemical Toxicology

    • Publication date: Available online 22 January 2016
      Food and Chemical Toxicology

      Author(s): Emilli Keller Bol, Letícia Araujo, Flávio Fonseca Veras, Juliane Elisa Welke

      • Aflatoxins
      • Mycotoxins
      • Natural toxins

  10. Mycotoxins in Bovine Milk and Dairy Products: A Review

    • Journal of Food Science

    • Abstract

      • Aflatoxins
      • Mycotoxins
      • Natural toxins

  11. Prospecting for the incidence of genes involved in ochratoxin and fumonisin biosynthesis in Brazilian strains of Aspergillus niger and Aspergillus welwitschiae

    • International Journal of Food Microbiology

    • Publication date: 16 March 2016
      , Volume 221

      Author(s): Fernanda Pelisson Massi, Daniele Sartori, Larissa de Souza Ferranti, Beatriz Thie Iamanaka, Marta Hiromi Taniwaki, Maria Lucia Carneiro Vieira, Maria Helena Pelegrinelli Fungaro

      • Mycotoxins
      • Natural toxins

  12. Cytotoxic effects induced by patulin, sterigmatocystin and beauvericin on CHO-K1 cells

    • Food and Chemical Toxicology

    • Publication date: Available online 21 January 2016
      Food and Chemical Toxicology

      Author(s): Nidhal Zouaoui, Beatriz Mallebrera, Houda Berrada, Salwa Abid-Essefi, Hassen Bacha, Maria-Jose Ruiz

      • Mycotoxins
      • Natural toxins

  13. Occurrence of mycotoxins and yeasts and moulds identification in corn silages in tropical climate

    • Journal of Applied Microbiology

    • Abstract

      Aims

      This study was aimed to identify yeasts and moulds as well as to detect mycotoxin in corn silages in Southern Minas Gerais, Brazil.

      • Aflatoxins
      • Mycotoxins
      • Natural toxins

  14. Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads

    • International Journal of Food Microbiology

    • Publication date: 18 January 2016
      , Volume 217

      Author(s): Maria Grazia Farbo, Pietro Paolo Urgeghe, Stefano Fiori, Salvatore Marceddu, Samir Jaoua, Quirico Migheli

      • Mycotoxins
      • Natural toxins

  15. Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose

    • International Journal of Food Microbiology

    • Publication date: 2 February 2016
      , Volume 218

      Author(s): Vincenzo Lippolis, Massimo Ferrara, Salvatore Cervellieri, Anna Damascelli, Filomena Epifani, Michelangelo Pascale, Giancarlo Perrone

      • Mycotoxins
      • Natural toxins

  16. Isoepoxydon dehydrogenase (idh) gene expression in relation to patulin production by Penicillium expansum under different temperature and atmosphere

    • International Journal of Food Microbiology

    • Publication date: 2 March 2016
      , Volume 220

      Author(s): N. De Clercq, G. Vlaemynck, E. Van Pamel, S. Van Weyenberg, L. Herman, F. Devlieghere, B. De Meulenaer, E. Van Coillie

      • Mycotoxins
      • Natural toxins

  17. Simultaneous determination of four aflatoxins and ochratoxin A in ginger after inoculation with fungi by ultra-fast liquid chromatography-tandem mass spectrometry

    • Journal of the Science of Food and Agriculture

    • Abstract

      Background

      • Aflatoxins
      • Mycotoxins
      • Natural toxins

  18. Effective biosorption of patulin from apple juice by cross-linked xanthated chitosan resin

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Xiaoning Peng, Bingjie Liu, Wei Chen, Xiaohong Li, Qianrui Wang, Xianghong Meng, Dongfeng Wang

      • Mycotoxins
      • Natural toxins

  19. Investigations on the occurrence of mycotoxins in beer

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Julia I. Bauer, Madeleine Gross, Christoph Gottschalk, Ewald Usleber

      • Mycotoxins
      • Natural toxins

  20. Biodegradation of patulin by a Byssochlamys nivea strain

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Xiaorui Zhang, Yurong Guo, Yu Ma, Yonghai Chai, Yangyang Li

      • Mycotoxins
      • Natural toxins

  21. Application and validation of a statistically derived risk-based sampling plan to improve efficiency of inspection and enforcement

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Kyung-Min Lee, Timothy J. Herrman, Susie Y. Dai

      • Aflatoxins
      • Mycotoxins
      • Dioxins
      • Bacterial pathogens
      • Chemical contaminants
      • Natural toxins

  22. Quantification of ochratoxin A in Chinese liquors by a new solid-phase extraction clean-up combined with HPLC-FLD method

    • Food Control

    • Publication date: June 2016
      , Volume 64

      Author(s): Wenyou Zhu, Cong Ren, Yao Nie, Yan Xu

      • Mycotoxins
      • Natural toxins

  23. Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production

    • Food Research International

    • Publication date: Available online 31 December 2015


      Author(s): María de J. Alcano, Raquel C. Jahn, Cátia D. Scherer, Évelin F. Wigmann, Vivian M. Moraes, Marcelo V. Garcia, Carlos A. Mallman, Marina V. Copetti

      • Mycotoxins
      • Natural toxins

  24. Mycotoxins Deoxynivalenol and Fumonisins Alter the Extrinsic Component of Intestinal Barrier in Broiler Chickens

    • Journal of Agricultural and Food Chemistry

    • TOC Graphic

      • Mycotoxins
      • Natural toxins

  25. Recent Advances for the Detection of Ochratoxin A

    • Toxins

    • Ochratoxin A (OTA) is one of the mycotoxins secreted by Aspersillus and Penicillium that can easily colonize various grains like coffee, peanut, rice, and maize. Since OTA is a chemically stable compound that can endure the physicochemical conditions of modern food processing, additional research efforts have been devoted to develop sensitive and cost-effective surveillance solutions.

      • Mycotoxins
      • Natural toxins