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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 26 - 50 of 192

  1. Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations

    • Innovative Food Science & Emerging Technologies

    • Author(s): Koentadi Hadinoto, Javiera Barrales Astorga, Hassan Masood, Renwu Zhou, David Alam, Patrick J. Cullen, Stuart Prescott, Francisco J. Trujillo

  2. Effect of twin-xuscrew extrusion combined with cold plasma on multi-scale structure, physicochemical properties, and digestibility of potato starches

    • Innovative Food Science & Emerging Technologies

    • Author(s): Xiangxiang Sun, Zhuangzhuang Sun, Yu Guo, Jiangyan Zhao, Jian Zhao, Xiangzhen Ge, Huishan Shen, Qian Zhang, Wenjie Yan

  3. A novel glycoprotein emulsion using high-denatured peanut protein and sesbania gum via cold plasma for encapsulation of β-carotene

    • Innovative Food Science & Emerging Technologies

    • Author(s): Jiao-jiao Yu, Yi-fu Zhang, Jin Yan, Shu-hong Li, Ye Chen

  4. Development of antimicrobial hydrogel with edible formulations to control foodborne pathogens on food surfaces consumed raw

    • Innovative Food Science & Emerging Technologies

    • Author(s): Hyemin Oh, Yewon Lee, Yujin Kim, Yeongeun Seo, Joohyun Kang, Eunyoung Park, Yoonjeong Yoo, Miseon Sung, Yohan Yoon

  5. High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets

    • Innovative Food Science & Emerging Technologies

    • Author(s): Ioannis S. Boziaris, Foteini F. Parlapani, Christina A. Mireles DeWitt

  6. Antibacterial effects of non-thermal dielectric barrier discharge plasma against Escherichia coli and Vibrio parahaemolyticus on the surface of wooden chopping board

    • Innovative Food Science & Emerging Technologies

    • Author(s): Ji Yoon Kim, Min Gyu Song, Eun Bi Jeon, Jin Soo Kim, Jeong Seok Lee, Eun Ha Choi, Jun Sup Lim, Jin Sung Choi, Shin Young Park

      • Vibrio
      • Bacterial pathogens

  7. E-beam irradiation of strawberries: Investigation of microbiological, physicochemical, sensory acceptance properties and bioactive content

    • Innovative Food Science & Emerging Technologies

    • Author(s): Salma Barkaoui, Melika Mankai, Najla B. Miloud, Mokhtar Kraïem, Joana Madureira, Sandra Cabo Verde, Nourhène Boudhrioua

  8. Modeling inactivation of Clostridium botulinum and vitamin destruction of non-Newtonian liquid-solid food mixtures by convective sterilization in cans

    • Innovative Food Science & Emerging Technologies

    • Author(s): Fátima Rodríguez-Ramos, Edgardo J. Tabilo, Nelson O. Moraga

      • Clostridium botulinum
      • Bacterial pathogens

  9. Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma

    • Innovative Food Science & Emerging Technologies

    • Author(s): Edward Bormashenko, Yelena Bormashenko, Irina Legchenkova, Necla Mine Eren

  10. Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips

    • Innovative Food Science & Emerging Technologies

    • Author(s): Franco Pedreschi, Alicia Ferrera, Andrea Bunger, Fernanda Alvarez, Nils L. Huamán-Castilla, María S. Mariotti-Celis

      The effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 °C- 1, 8 and 15 min) was investigated to reduce the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in potato chips.

      • Chemical contaminants

  11. Effects of different antioxidants on quality of meat patties treated with in-package cold plasma

    • Innovative Food Science & Emerging Technologies

    • Author(s): Yue Gao, Hung-Yueh Yeh, Brian Bowker, Hong Zhuang

  12. Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas

    • Innovative Food Science & Emerging Technologies

    • Author(s): Yuxiang Gu, Wenqing Shi, Rui Liu, Yanan Xing, Xiuzhu Yu, Hao Jiang

  13. Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment

    • Innovative Food Science & Emerging Technologies

    • Author(s): Jiao-jiao Yu, Gui-yun Chen, Yi-fu Zhang, Xue-chao Zheng, Pei-yun Jiang, Hui Ji, Shu-hong Li, Ye Chen

  14. Modelling the effect of UV light at different wavelengths and treatment combinations on the inactivation of Campylobacter jejuni

    • Innovative Food Science & Emerging Technologies

    • Author(s): Arturo B. Soro, Paul Whyte, Declan J. Bolton, Brijesh K. Tiwari

      • Bacterial pathogens
      • Campylobacter

  15. Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions

    • Innovative Food Science & Emerging Technologies

    • Author(s): Caihu Liao, Yigang Yu

      • Bacterial pathogens
      • Clostridium perfringens

  16. Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes

    • Innovative Food Science & Emerging Technologies

    • Author(s): Henock Woldemichael Woldemariam, Martina Kießling, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Töpfl, Kemal Aganovic

  17. Anti-Listeria monocytogenes biofilm mechanism of cold nitrogen plasma

    • Innovative Food Science & Emerging Technologies

    • Author(s): Haiying Cui, Hong Li, Mohamed A. Abdel-Samie, Duraiarasan Surendhiran, Lin Lin

      • Listeria monocytogenes
      • Bacterial pathogens

  18. Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study

    • Innovative Food Science & Emerging Technologies

    • Author(s): Sitian Zhang, Weijuan Huang, Ehsan Feizollahi, M.S. Roopesh, Lingyun Chen

  19. Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes in cardamom using 150 KeV low-energy X-ray

    • Innovative Food Science & Emerging Technologies

    • This study aimed to investigate the inactivation effect of 150 KeV low-energy X-ray on Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes that were inoculated in dry cardamom. The D10 value for E. coli O157:H7 was 71.43 Gy and the tR values for S. Typhimurium, L. monocytogenes, and S. aureus were 53.57, 87.74, and 114.64 Gy, respectively.

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens

  20. In-package atmospheric cold plasma inactivation of Salmonella in freeze-dried pet foods: Effect of inoculum population, water activity, and storage

    • Innovative Food Science & Emerging Technologies

    • Author(s): Barun Yadav, M.S. Roopesh

      • Salmonella
      • Bacterial pathogens

  21. Effect of dielectric barrier discharge atmospheric cold plasma treatment on structural, thermal and techno-functional characteristics of sodium caseinate

    • Innovative Food Science & Emerging Technologies

    • Author(s): Mastaneh Jahromi, Mehrdad Niakousari, Mohammad Taghi Golmakani, Fatemeh Ajalloueian, Mohammadreza Khalesi

  22. Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

    • Innovative Food Science & Emerging Technologies

    • Author(s): Sonal Chaple, Chaitanya Sarangapani, John Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke

  23. Preservation treatment of fresh raspberries by e-beam irradiation

    • Innovative Food Science & Emerging Technologies

    • Author(s): M.I. Elias, J. Madureira, P.M.P. Santos, M.M. Carolino, F.M.A. Margaça, S. Cabo Verde

  24. Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology1

    • Innovative Food Science & Emerging Technologies

    • Author(s): Hong Zhuang, Michael J. Rothrock, John E. Line, Kurt C. Lawrence, Gary R. Gamble, Brian C. Bowker, Kevin M. Keener

  25. Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace

    • Innovative Food Science & Emerging Technologies

    • Author(s): Yiwen Bao, Lavanya Reddivari, Jen-Yi Huang