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National Agricultural Library
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 - 5 of 5

  1. The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge

    • Cereal Chemistry

    • Abstract Background and Objectives Wheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility. Findings Cadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour.

      • Chemical contaminants
      • Heavy Metals

  2. Control of Salmonella in wheat grains with sodium bisulfate (SBS) tempering and its impact on flour quality

    • Cereal Chemistry

    • AbstractBackground and ObjectivesIn the last decade, the incidence of foodborne illness outbreaks and recalls connected with wheat flour and flour‐based goods infected with enteric bacteria such as Salmonella has grown. This study investigated the activity of sodium bisulfate (SBS) as an antibacterial agent against four different serovars of Salmonella enterica.FindingsThe dose‐dependent, anti‐Salmonella concentration of SBS revealed a minimum inhibitory activity (MIC) of 0.32%.

      • Bacterial pathogens
      • Salmonella

  3. Mycotoxin monitoring in Shandong province, China reveals health risks for enterohepatic diseases shifted from environment to diet: Deoxynivalenol, zearalenone and nivalenol in noodles (2019–2020)

    • Cereal Chemistry

    • Abstract Background and Objectives High levels of deoxynivalenol (DON) contamination in foods can raise health risks for enterohepatic diseases. Here we report our investigation into the trichothecenes (DON, 3‐acetyl‐deoxynivalenol, 15‐acetyl‐deoxynivalenol), zearalenone (ZEA) and nivalenol (NIV) showing in the wheats‐processed noodles in Shandong, China (2019–2020).

      • Natural toxins
      • Mycotoxins

  4. Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time

    • Cereal Chemistry

    • Abstract Background Quinoa was suggested to substitute in noodles with positive effects of cardiovascular disease, metabolic, and gastrointestinal systems. However, quinoa fresh noodles (QFN) were hard to preserve but constrain industrial production. The deteriorative changes in the quality and relative parameters of QFN at 25 ± 1°C are lacking and needed to investigate.

      • Bacterial pathogens
      • Staphylococcus aureus

  5. Effect of Bread Processing Conditions on the Zearalenone Content of Contaminated Wheat Flour

    • Cereal Chemistry

    • Cereal Chemistry, Accepted Article. Background and objectives Zearalenon (ZEA) is a non-steroidal estrogenic mycotoxin that causes reproductive and sexual problems. In the present study, the effect of bread-making on the ZEA content of samples was investigated. The wheat flour was contaminated with standard ZEA solution. The dough was proofed at 30, 60, and 90 min and baked at 150, 185, and 220 ˚C.

      • Natural toxins
      • Mycotoxins