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National Agricultural Library
U.S. Department of Agriculture
  1. Home
  2. Human Nutrition and Food Safety
  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 151 - 175 of 196

  1. Effectiveness of a combined ethanol–aqueous extract of alga Cystoseira compressa for the quality enhancement of a chilled fatty fish species

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  2. Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae ( Tenebrio molitor L.)

    • European Food Research and Technology

    • Abstract

  3. The impacts of perimortem stress and gutting on quality index and colour of rainbow trout ( Oncorhynchus mykiss ) during ice storage: a commercial case study

    • European Food Research and Technology

    • Abstract

  4. Application of pulses cooking water as functional ingredients: the foaming and gelling abilities

    • European Food Research and Technology

    • Abstract

  5. Isolation, purification and identification of two antioxidant peptides from water hyacinth leaf protein hydrolysates (WHLPH)

    • European Food Research and Technology

    • Abstract

  6. Comparative analysis of fruit volatiles and related gene expression between the wild strawberry Fragaria pentaphylla and cultivated Fragaria  ×  ananassa

    • European Food Research and Technology

    • Abstract

  7. Analysis and testing of bisphenol A, bisphenol A diglycidyl ether and their derivatives in canned dog foods

    • European Food Research and Technology

    • Abstract

      • Chemical contaminants

  8. Quantitative analysis of BPO additive in flour via Raman hyperspectral imaging technology

    • European Food Research and Technology

    • Abstract

  9. Stir bar sorptive extraction coupled with GC/MS applied to honey: optimization of method and comparative study with headspace extraction techniques

    • European Food Research and Technology

    • Abstract

  10. Stability and safety of maize–legume-fortified flours stored in various packaging materials

    • European Food Research and Technology

    • Abstract

      • Aflatoxins
      • Natural toxins

  11. A screening study of elemental composition in 12 marketable mushroom species accessible in Poland

    • European Food Research and Technology

    • Abstract

  12. Development and evaluation of a dual priming oligonucleotide system-based multiplex PCR assay for simultaneous detection of six foodborne pathogens

    • European Food Research and Technology

    • Abstract

      • Campylobacter
      • Listeria monocytogenes
      • Yersinia
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens

  13. Detection of enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus : performance of real-time PCR kits in an interlaboratory study

    • European Food Research and Technology

    • Abstract

      • Vibrio
      • Bacterial pathogens

  14. Detection of DNA from Escherichia coli, Clostridium perfringens, Staphylococcus aureus and Bacillus cereus after simplified enrichment using a novel multiplex real-time PCR system

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
      • Clostridium perfringens

  15. Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity

    • European Food Research and Technology

    • Abstract

  16. Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt

    • European Food Research and Technology

    • Abstract

  17. The perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) contamination level in spices

    • European Food Research and Technology

    • Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety is of increasing concern. In this study, the usefulness of a modified QuEChERS method, based on the d-SPE, with micro-HPLC–MS/MS system for the determination of selected perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) in spices was addressed. The commonly used spices in Spain and Slovakia were investigated.

  18. Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Vibrio

  19. The effect of diet components on the level of cortisol

    • European Food Research and Technology

    • Abstract

  20. Cultivation of mushrooms for production of food biofortified with lithium

    • European Food Research and Technology

    • Abstract

  21. Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  22. In vitro tumor suppression properties of blueberry extracts in liquid and encapsulated forms

    • European Food Research and Technology

    • Abstract

  23. Physicochemical properties and biological activities of honeys from different geographical and botanical origins in Iran

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Staphylococcus aureus

  24. Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

    • European Food Research and Technology

    • Abstract

  25. Antimicrobial effect of lauroyl arginate ethyl on Escherichia coli O157:H7 and Listeria monocytogenes on red oak leaf lettuce

    • European Food Research and Technology

    • Abstract

      • Escherichia coli O157:H7
      • Bacterial pathogens
      • Listeria monocytogenes