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National Agricultural Library
U.S. Department of Agriculture
  1. Home
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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 201 - 225 of 479

  1. Effect of curing and heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolk

    • Food Research International

    • Author(s): Stefani Machado Lopes, Danielle Carmo da Silva, Eduardo César Tondo

      • Salmonella
      • Bacterial pathogens

  2. Isolation, comparison of identification methods and antibiotic resistance of Cronobacter spp. in infant foods

    • Food Research International

    • Author(s): Gabriela Guimarães Carvalho, Aline Parolin Calarga, Josie Roberta Teodoro, Murilo Mariz Queiroz, Carlos A. Astudillo-Trujillo, Carlos Emilio Levy, Marcelo Brocchi, Dirce Yorika Kabuki

      • Cronobacter
      • Bacterial pathogens

  3. Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plant

    • Food Research International

    • Author(s): Alberto Garre, Alejandro Acosta, Juan D. Reverte-Orts, Paula M. Periago, Alejandro Díaz-Morcillo, Arturo Esnoz, Juan L. Pedreño-Molina, Pablo S. Fernández

      • Bacillus cereus

  4. Comprehensive nutritional profiling and activity directed identification of lead antioxidant, antilithiatic agent from Macrotyloma uniflorum (Lam.) Verdc

    • Food Research International

    • Author(s): Manisha Gautam, Shivani Katoch, Rakesh Kumar Chahota

      • Heavy Metals
      • Chemical contaminants

  5. Variability in the heat resistance of Listeria monocytogenes under dynamic conditions can be more relevant than that evidenced by isothermal treatments

    • Food Research International

    • Author(s): Marta Clemente-Carazo, Guillermo Cebrián, Alberto Garre, Alfredo Palop

      • Listeria monocytogenes
      • Bacterial pathogens

  6. Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority

    • Food Research International

    • Author(s): Ermolaos Ververis, Reinhard Ackerl, Domenico Azzollini, Paolo Angelo Colombo, Agnès de Sesmaisons, Céline Dumas, Antonio Fernandez-Dumont, Lucien Ferreira da Costa, Andrea Germini, Tilemachos Goumperis, Eirini Kouloura, Leonard Matijevic, Gabriela Precup, Ruth Roldan-Torres, Annamaria Rossi, Roman Svejstil, Emanuela Turla, Wolfgang Gelbmann

  7. In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B1 and M1 in media and foodstuffs: A systematic review and meta-analysis

    • Food Research International

    • Author(s): Fernanda B. Campagnollo, Amin Mousavi Khaneghah, Liliana L. Borges, Melina A. Bonato, Yadolah Fakhri, Caio B. Barbalho, Ricardo L.C. Barbalho, Carlos H. Corassin, Carlos A.F. Oliveira

      • Aflatoxins
      • Natural toxins

  8. COVID-19 pandemic underlines the need to build resilience in commercial restaurants’ food safety

    • Food Research International

    • Author(s): Rayane Stephanie Gomes de Freitas, Elke Stedefeldt

  9. Exposure assessment to ochratoxin A through the intake of three cereal derivatives from the Moroccan market

    • Food Research International

    • Author(s): Ahmed Tabarani, Abdellah Zinedine, Nourredine Bouchriti, El Hassane Abdennebi

      • Mycotoxins
      • Natural toxins

  10. Bacterial and fungal contaminants in caprine and ovine cheese: a Meta-analysis assessment

    • Food Research International

    • Author(s): Sholeem Griffin, Owen Falzon, Kenneth Camilleri, Vasilis Valdramidis

  11. Effect of ultrasound-assisted cold plasma pretreatment to obtain sea asparagus extract and its application in Italian salami

    • Food Research International

    • Author(s): G.Y.Y. Faria, M.M. Souza, J.R.M. Oliveira, C.S.B. Costa, M.P. Collares, C. Prentic

  12. Relationships between food and diseases: what to know to ensure food safety

    • Food Research International

    • Author(s): Monica Gallo, Lydia Ferrara, Armando Calogero, Domenico Montesano, Daniele Naviglio

  13. Influence of Different Factors on Biofilm Formation of Listeria monocytogenes and the Regulation of cheY Gene

    • Food Research International

    • Author(s): Yun Fan, Jiaju Qiao, Zhaoxin Lu, Zhiyang Fen, Yang Tao, Fengxia Lv, Haizhen Zhao, Chong Zhang, Xiaomei Bie

      • Bacterial pathogens
      • Listeria monocytogenes

  14. Phenotypic and genotypic characterization of non-typhoidal Salmonella isolated from a Brazilian pork production chain

    • Food Research International

    • Author(s): Cibeli Viana, Juliana Líbero Grossi, Mallu Jagnow Sereno, Ricardo Seiti Yamatogi, Luciano dos Santos Bersot, Douglas Ruben Call, Luís Augusto Nero

      • Bacterial pathogens
      • Salmonella

  15. Strain variability in biofilm formation: A food safety and quality perspective

    • Food Research International

    • Author(s): Alexandra Lianou, George-John E. Nychas, Konstantinos P. Koutsoumanis The inherent differences in microbial behavior among identically treated strains of the same microbial species, referred to as “strain variability”, are regarded as an important source of variability in microbiological studies.

  16. Trending biocontrol strategies against Cronobacter sakazakii: A recent updated review

    • Food Research International

    • Author(s): Rajni Chauhan, Niharika Singh, Gaurav Kumar Pal, Gunjan Goel

      • Cronobacter
      • Bacterial pathogens

  17. Multilevel modelling as a tool to include variability and uncertainty in quantitative microbiology and risk assessment. Thermal inactivation of Listeria monocytogenes as proof of concept

    • Food Research International

    • Author(s): Alberto Garre, Marcel H. Zwietering, Heidy M.W. den Besten

      • Listeria monocytogenes
      • Bacterial pathogens

  18. Lead exposure in an Italian population: Food content, dietary intake and risk assessment

    • Food Research International

    • Author(s): Marcella Malavolti, Susan J. Fairweather-Tait, Carlotta Malagoli, Luciano Vescovi, Marco Vinceti, Tommaso Filippini

      • Heavy Metals
      • Chemical contaminants

  19. Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

    • Food Research International

    • Author(s): Mario González-Angulo, Charlien Clauwers, Rania Harastani, Carole Tonello, Isabel Jaime, Jordi Rovira, Chris W. Michiels

      • Bacterial pathogens
      • Clostridium botulinum

  20. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef

    • Food Research International

    • Author(s): Vijay K. Juneja, Marangeli Osoria, Uma Tiwari, Xinran Xu, Chase E. Golden, Sudarsan Mukhopadhyay, Abhinav Mishra

      • Listeria monocytogenes
      • Bacterial pathogens

  21. Burden of disease associated with dietary exposure to carcinogenic aflatoxins in Portugal using human biomonitoring approach

    • Food Research International

    • Author(s): C. Martins, A. Vidal, M. De Boevre, S. De Saeger, C. Nunes, D. Torres, A. Goios, C. Lopes, P. Alvito, R. Assunção Martins

      • Aflatoxins
      • Natural toxins

  22. Transcriptomic analysis of Listeria monocytogenes under pulsed magnetic field treatment

    • Food Research International

    • Author(s): Jingya Qian, Mi Zhang, Chunhua Dai, Shuhao Huo, Haile Ma

      • Listeria monocytogenes
      • Bacterial pathogens

  23. Review of pesticides residue analysis in fruits and vegetables. Pre-treatment, extraction and detection techniques

    • Food Research International

    • Author(s): S.T. Narenderan, S.N. Meyyanathan, B. Babu

      • Pesticide residues
      • Chemical contaminants

  24. Carvacrol encapsulation into nanostructures: Characterization and antimicrobial activity against foodborne pathogens adhered to stainless steel

    • Food Research International

    • Author(s): Fabíola Ayres Cacciatore, Michelle Dalmás, Caroline Maders, Henrique Ataíde Isaía, Adriano Brandelli, Patrícia da Silva Malheiros

  25. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

    • Food Research International

    • Author(s): Slađana Žilić, Işıl Gürsul Aktağ, Dejan Dodig, Milomir Filipović, Vural Gökmen

      • Chemical contaminants