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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 126 - 150 of 479

  1. Comparative genomics and antibiotic resistance of Yersinia enterocolitica obtained from a pork production chain and human clinical cases in Brazil

    • Food Research International

    • Author(s): Bruna Torres Furtado Martins, João Luiz de Meirelles, Wellington Pine Omori, Rafael R. de Oliveira, Ricardo Seiti Yamatogi, Douglas Ruben Call, Luís Augusto Nero

      • Bacterial pathogens
      • Yersinia

  2. Growth and No-Growth Boundary of Listeria monocytogenes in Beef – A Logistic Modeling

    • Food Research International

    • Author(s): Lihan Huang, Zhen Jia, Cheng-An Hwang

      Listeria monocytogenes is a potentially fatal foodborne pathogen. Its growth in ready-to-eat (RTE) foods must be strictly controlled to protect public food safety. This study was conducted to define the growth and no-growth boundary of L. monocytogenes with sodium tripolyphosphate (STPP), sodium lactate (NaL), sodium diacetate (NaDiAc), sodium chloride (NaCl), sodium nitrite (NaNO2), and pH as control factors.

      • Bacterial pathogens
      • Listeria monocytogenes

  3. Essential descriptors for mycotoxin contamination data in food and feed

    • Food Research International

    • Author(s): Addisalem Mesfin, Carl Lachat, Arnau Vidal, Siska Croubels, Geert Haesaert, Melody Ndemera, Sheila Okoth, Tefera Belachew, Marthe De Boevre, Sarah De Saeger, Limbikani Matumba

  4. Effect of sublethal concentrations of bactericidal antibiotics on mutation frequency and stress response of Listeria monocytogenes

    • Food Research International

    • Author(s): Kye-Hwan Byun, Sang Ha Han, Min Woo Choi, Si Hong Park, Sang-Do Ha

      • Listeria monocytogenes
      • Bacterial pathogens

  5. Novel Powder-XRD Method for Detection of Acrylamide in Processed Foods

    • Food Research International

    • Author(s): R. Paranthaman, J.A. Moses, C. Anandharamakrishnan

      • Chemical contaminants

  6. Evaluation of Cronobacter sakazakii biofilm formation after sdiA knockout in different osmotic pressure conditions

    • Food Research International

    • Author(s): Yifang Cao, Li Li, Yan Zhang, Fengsong Liu, Xinglong Xiao, Xiaofeng Li, Yigang Yu

      • Cronobacter
      • Bacterial pathogens

  7. Non-thermal plasma Inactivation of Salmonella typhimurium on different matrices and the effect of selected FOOD components on its bactericidal efficacy

    • Food Research International

    • Author(s): Klaas De Baerdemaeker, Inge Van der Linden, Anton Nikiforov, Sophie Zuber, Nathalie De Geyter, Frank Devlieghere Non-thermal plasma (NTP) is known as an effective source of a variety of reactive species generated in the gas phase. Nowadays, NTP is gaining increasing interest from the food industry as a microbial inactivation technique.

      • Bacterial pathogens
      • Salmonella

  8. Advances in Emerging Technologies for the Decontamination of the Food Contact Surfaces

    • Food Research International

    • Author(s): Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit K. Jaiswal

  9. Fenton reaction-assisted photodynamic inactivation of calcined melamine sponge against Salmonella and its application

    • Food Research International

    • Author(s): Qiandai Shi, Jing Jing Wang, Lu Chen, Zhiyun Peng, Qiao-Hui Zeng, Yongheng Zhu, Yong Zhao Photodynamic inactivation (PDI) is an effective alternative to traditional antibiotics to broadly kill bacteria. This study aimed to develop a potent PDI system by coupling calcinated melamine sponges (CMSs) with the Fenton reaction.

      • Bacterial pathogens
      • Chemical contaminants
      • Salmonella

  10. Exploring the predictive capability of advanced machine learning in identifying severe disease phenotype in Salmonella enterica

    • Food Research International

    • Author(s): Shraddha Karanth, Collins K. Tanui, Jianghong Meng, Abani K. Pradhan The past few years have seen a significant increase in availability of whole genome sequencing information, allowing for its incorporation in predictive modeling for foodborne pathogens to account for inter- and intra-species differences in their virulence.

      • Bacterial pathogens
      • Salmonella

  11. “Application of new emerging techniques in combination with conventional methods in decontamination of food products: current state, challenges, and perspectives“

    • Food Research International

    • Author(s): Amin Mousavi Khaneghah

  12. Heterogeneity in single-cell outgrowth of Listeria monocytogenes in half Fraser enrichment broth is affected by strain variability and physiological state

    • Food Research International

    • Author(s): Jasper W. Bannenberg, Marcel H. Tempelaars, Marcel H. Zwietering, Tjakko Abee, Heidy M.W. den Besten

      • Bacterial pathogens
      • Listeria monocytogenes

  13. Investigation of the potential direct and cross protection effects of sublethal injured Salmonella Typhimurium induced by radio frequency heating stress

    • Food Research International

    • Author(s): Shunshan Jiao, Hangjin Zhang, Meiji Liao, Zvi Hayouka, Pu Jing Many studies demonstrated that radio frequency (RF) was an effective pasteurization method for low-moisture foods (LMFs), and our previous study confirmed RF heating stress generated sublethal injured cells (SICs) of Salmonella enterica serovar Typhimurium (S. Typhimurium) in red pepper powder with initial aw≥0.53.

      • Bacterial pathogens
      • Salmonella

  14. Tackling Vibrio parahaemolyticus in ready-to-eat raw fish flesh slices using lytic phage VPT02 isolated from market oyster

    • Food Research International

    • Author(s): Hwa Jeong You, Jung Hyen Lee, Minjin Oh, Sin Young Hong, Doyeon Kim, Jieun Noh, Minsik Kim, Byoung Sik Kim

      • Vibrio
      • Bacterial pathogens

  15. LC-MS-based metabolomics reveals metabolite dynamic changes during irradiation of goat meat

    • Food Research International

    • Author(s): Wei Jia, Zibian Fan, Qingyun Shi, Rong Zhang, Xin Wang, Lin Shi

  16. Probiotic potential of commercial dairy-associated protective cultures: in vitro and in vivo protection against Listeria monocytogenes infection

    • Food Research International

    • Author(s): Sulaiman F. Aljasir, Dennis J. D'Amico

      • Listeria monocytogenes
      • Bacterial pathogens

  17. Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken

    • Food Research International

    • Author(s): Vijay K. Juneja, Xinran Xu, Marangeli Osoria, Kathleen A. Glass, Kristin M Schill, Max C. Golden, Donald W Schaffner, Govindaraj Dev Kumar, Laurel Dunn, Ravi Jadeja, Subhash Shrestha, Abhinav Mishra

      • Clostridium botulinum
      • Bacterial pathogens

  18. Effect of biofilm on the survival of Staphylococcus aureus isolated from raw milk in high temperature and drying environment

    • Food Research International

    • Author(s): Jiawei Shen, Hui Wang, Chengfeng Zhu, Maofeng Zhang, Fei Shang, Ting Xue

      • Staphylococcus aureus
      • Bacterial pathogens

  19. Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici

    • Food Research International

    • Author(s): Norton Komora, Cláudia Maciel, Renata A. Amaral, Rui Fernandes, Sónia Marília Castro, Jorge A. Saraiva, Paula Teixeira

      • Listeria monocytogenes
      • Bacterial pathogens

  20. Irradiation technology: An effective and promising strategy for eliminating food allergens

    • Food Research International

    • Author(s): Mingfei Pan, Jingying Yang, Kaixin Liu, Xiaoqian Xie, Liping Hong, Shan Wang, Shuo Wang

  21. Listeria monocytogenes biofilm inhibition on food contact surfaces by application of postbiotics from Lactobacillus curvatus B.67 and Lactobacillus plantarum M.2

    • Food Research International

    • Author(s): Md. Iqbal Hossain, Md. Furkanur Rahaman Mizan, Pantu Kumar Roy, Shamsun Nahar, Sazzad Hossen Toushik, Md. Ashrafudoulla, Iqbal Kabir Jahid, Jihyun Lee, Sang-Do Ha

      • Listeria monocytogenes
      • Bacterial pathogens

  22. Chemical changes of food constituents during cold plasma processing: A Review

    • Food Research International

    • Author(s): Solmaz Saremnezhad, Mostafa Soltani, Alireza Faraji, Ali Adnan Hayaloglu

  23. Influence of drying conditions, food composition, and water activity on the thermal resistance of Salmonella enterica

    • Food Research International

    • Author(s): Harleen Kaur Dhaliwal, Michael Gänzle, M.S. Roopesh

      • Salmonella
      • Bacterial pathogens

  24. A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products

    • Food Research International

    • Author(s): Araceli Bolívar, Fatih Tarlak, Jean Carlos Correia Peres Costa, Manuel Cejudo-Gómez, Sara Bover-Cid, Gonzalo Zurera, Fernando Pérez-Rodríguez

      • Listeria monocytogenes
      • Bacterial pathogens

  25. Comparative genomics reveals environmental adaptation differences between Cronobacter species

    • Food Research International

    • Author(s): Xue Qin, Hao Wang, Chao Miao, Xinyan Yang, Yanming Zhang, Jing Feng, Stephen J. Forsythe, Chaoxin Man, Yujun Jiang

      • Cronobacter
      • Bacterial pathogens