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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 51 - 75 of 192

  1. Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere

    • Innovative Food Science & Emerging Technologies

    • Author(s): Oladipupo Odunayo Olatunde, Soottawat Benjakul, Kitiya Vongkamjan

      The influence of cold plasma (CP) generated using the mixed gases (oxygen, carbon dioxide argon: 10: 60:30) for 5 min in combination with ethanolic coconut husk extract (ECHE) in either free or liposomal encapsulated form (LE-ECHE) at a concentration of 400 ppm on shelf-life of refrigerated Asian sea bass slices (ASBS) packaged under modified atmosphere was studied.

  2. Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

    • Innovative Food Science & Emerging Technologies

    • Author(s): S.I. Ekonomou, S. Bulut, K.A.G. Karatzas, I.S. Boziaris

      • Listeria monocytogenes
      • Bacterial pathogens

  3. The efficacy of UVC LEDs and low pressure mercury lamps for the reduction of Escherichia coli O157:H7 and Listeria monocytogenes on produce

    • Innovative Food Science & Emerging Technologies

    • Author(s): Andrew Green, Vladimir Popović, Keith Warriner, Tatiana Koutchma

      • Listeria monocytogenes
      • Bacterial pathogens

  4. Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools

    • Innovative Food Science & Emerging Technologies

    • Author(s): Ignacio Muro-Fraguas, Ana Sainz-García, Paula Fernández Gómez, María López, Rodolfo Múgica-Vidal, Elisa Sainz-García, Paula Toledano, Yolanda Sáenz, Mercedes López, Montserrat González-Raurich, Miguel Prieto, Avelino Alvarez-Ordóñez, Ana González-Marcos, Fernando Alba-Elías

  5. Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips

    • Innovative Food Science & Emerging Technologies

    • Author(s): Maria Alessia Schouten, Jessica Genovese, Silvia Tappi, Alessandra Di Francesco, Elena Baraldi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Pietro Rocculi, Santina Romani

      • Chemical contaminants

  6. Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C

    • Innovative Food Science & Emerging Technologies

    • Author(s): In Hee Bang, Ye Eun Kim, Seung Young Lee, Sea C. Min

  7. Evidence on the induction of viable but non-culturable state in Listeria monocytogenes by Origanum vulgare L. and Rosmarinus officinalis L. essential oils in a meat-based broth

    • Innovative Food Science & Emerging Technologies

    • Author(s): Isabella de Medeiros Barbosa, Érika Tayse da Cruz Almeida, Ana Cristina Alves Gomes, Evandro Leite de Souza

      • Bacterial pathogens
      • Listeria monocytogenes

  8. High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

    • Innovative Food Science & Emerging Technologies

    • Author(s): María Jesús Gracia, Regina Lázaro, Consuelo Pérez-Arquillué, Rafael Pagán, Sergio Ramos, João Luis Garcia, Susana Bayarri

      • Listeria monocytogenes
      • Toxoplasma gondii
      • Bacterial pathogens
      • Parasites

  9. Highly efficient recovery of nutritional proteins from Australian Rock Lobster heads (Jasus edwardsii) by integrating ultrasonic extraction and chitosan co-precipitation

    • Innovative Food Science & Emerging Technologies

    • Author(s): Trung T. Nguyen, Xuan Luo, Peng Su, Biju Balakrishnan, Wei Zhang

  10. A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology

    • Innovative Food Science & Emerging Technologies

    • Author(s): Cátia Dourado, Carlos A. Pinto, Sara Cunha, Susana Casal, Jorge A. Saraiva

      • Chemical contaminants

  11. Evaluation of chlorine dioxide gas release rates from dry precursors intended for applied technologies under disparate conditions and their effects on Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes

    • Innovative Food Science & Emerging Technologies

    • Author(s): David Buckley, Bassam A. Annous, Bryan Vinyard

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  12. Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish paocai) in comparison with pasteurization processing: Insight into safety and storage stability of products

    • Innovative Food Science & Emerging Technologies

    • Author(s): Nan Zhao, Lihong Ge, Yuli Huang, Yiyue Wang, Yanli Wang, Haimei Lai, Yali Wang, Yongqing Zhu, Jianhao Zhang

  13. An innovative hybrid steam-microwave sterilization of palm oil fruits at atmospheric pressure

    • Innovative Food Science & Emerging Technologies

    • Author(s): Tee K. Hock, Girma T. Chala, How H. Cheng

  14. Valorization of sage extracts (Salvia officinalis L.) obtained by high voltage electrical discharges: Process control and antioxidant properties

    • Innovative Food Science & Emerging Technologies

    • Author(s): Marinela Nutrizio, Jasenka Gajdoš Kljusurić, Marija Badanjak Sabolović, Danijela Bursać Kovačević, Filip Šupljika, Predrag Putnik, Mojca Semenčić Čakić, Igor Dubrović, Domagoj Vrsaljko, Nadica Maltar-Strmečki, Anet Režek Jambrak

      • Pesticide residues
      • Chemical contaminants

  15. Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

    • Innovative Food Science & Emerging Technologies

    • Author(s): Elena S. Inguglia, Márcia Oliveira, Catherine M. Burgess, Joe P. Kerry, Brijesh K. Tiwari

      • Bacterial pathogens

  16. The use of edible insect proteins in food: Challenges and issues related to their functional properties

    • Innovative Food Science & Emerging Technologies

    • Author(s): Alexia Gravel, Alain Doyen

  17. Investigation of a large gap cold plasma reactor for continuous in-package decontamination of fresh strawberries and spinach

    • Innovative Food Science & Emerging Technologies

    • Author(s): D. Ziuzina, N.N. Misra, L. Han, P.J. Cullen, T. Moiseev, J.P. Mosnier, K. Keener, E. Gaston, I. Vilaró, P. Bourke

      • Bacterial pathogens

  18. High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage

    • Innovative Food Science & Emerging Technologies

    • Author(s): M.J. Fraqueza, C. Martins, L.T. Gama, M.H. Fernandes, M.J. Fernandes, M.H.L. Ribeiro, B.R. Hernando, A.S. Barreto, A.J.I. Alfaia

      • Staphylococcus aureus
      • Bacterial pathogens

  19. Cell wall hydrolase as a surface-associated protein target for the specific detection of Lactobacillus rhamnosus using flow cytometry

    • Innovative Food Science & Emerging Technologies

    • Author(s): Raquel Marcos-Fernández, Lorena Ruiz, Aitor Blanco-Míguez, Abelardo Margolles, Borja Sánchez

      • Bacterial pathogens

  20. Effects of ohmic heating on technological properties of whole egg

    • Innovative Food Science & Emerging Technologies

    • Author(s): Cristina Alamprese, Massimo Cigarini, Andrea Brutti

  21. Current status of emerging food processing technologies in Latin America: Novel non-thermal processing

    • Innovative Food Science & Emerging Technologies

    • Author(s): H.M. Hernández-Hernández, L. Moreno-Vilet, S.J. Villanueva-Rodríguez

  22. Effects of cold plasma treatments on spot-inoculated Escherichia coli O157:H7 and quality of baby kale (Brassica oleracea) leaves

    • Innovative Food Science & Emerging Technologies

    • Author(s): Urvi Shah, Pietro Ranieri, Yuyuan Zhou, Caroline L. Schauer, Vandana Miller, Gregory Fridman, Jasreen K. Sekhon

      • Bacterial pathogens

  23. Effect of cold plasma on the techno-functional properties of animal protein food ingredients

    • Innovative Food Science & Emerging Technologies

    • Author(s): Juan M. Pérez-Andrés, Carlos Álvarez, P.J. Cullen, Brijesh K. Tiwari

  24. Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef

    • Innovative Food Science & Emerging Technologies

    • Author(s): Jing Qian, Hong Zhuang, Mustapha Muhammad Nasiru, Umair Muhammad, Jianhao Zhang, Wenjing Yan

      • Bacterial pathogens
      • Salmonella

  25. Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing

    • Innovative Food Science & Emerging Technologies

    • Author(s): Semanur Yildiz, Prashant Raj Pokhrel, Sevcan Unluturk, Gustavo V. Barbosa-Cánovas

      • Bacterial pathogens