An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

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 76 - 100 of 192

  1. Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties

    • Innovative Food Science & Emerging Technologies

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

  2. Cold dryer as novel process for producing a minimally processed and dried meat

    • Innovative Food Science & Emerging Technologies

    • Author(s): Elif Aykın-Dinçer, Mustafa Erbaş

  3. Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review

    • Innovative Food Science & Emerging Technologies

    • Author(s): Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Thomas S.H. Leong, Charitha J. Gamlath, Gregory J.O. Martin, Muthupandian Ashokkumar

  4. Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of Coconut Neera

    • Innovative Food Science & Emerging Technologies

    • Author(s): S. Aparajhitha, R. Mahendran

  5. Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects

    • Innovative Food Science & Emerging Technologies

    • Author(s): Scheling Wibowo, Adebayo Lateef Afuape, Sofie De Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx

      • Chemical contaminants

  6. Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges

    • Innovative Food Science & Emerging Technologies

    • Author(s): Hiba N. Rajha, Anna-Maria Abi-Khattar, Sally El Kantar, Nadia Boussetta, Nikolai Lebovka, Richard G. Maroun, Nicolas Louka, Eugene Vorobiev

      • Staphylococcus aureus
      • Natural toxins
      • Bacterial pathogens
      • Aflatoxins

  7. Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 16 August 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Scheling Wibowo, Adebayo Lateef Afuape, Sofie de Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx

      • Chemical contaminants

  8. Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 15 August 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Hiba N. Rajha, Anna-Maria Abi Khattar, Sally El Kantar, Nadia Boussetta, Nikolai Lebovka, Richard G. Maroun, Nicolas Louka, Eugene Vorobiev

      • Staphylococcus aureus
      • Aflatoxins
      • Bacterial pathogens
      • Natural toxins

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

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 30 July 2019

      Innovative Food Science & Emerging Technologies

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

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

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 20 July 2019

      Innovative Food Science & Emerging Technologies

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

      • Salmonella
      • Bacterial pathogens

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

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 19 July 2019

      Innovative Food Science & Emerging Technologies

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

      • Bacterial pathogens

  12. Production of value-added product from pineapple peels using solid state fermentation

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 15 July 2019

      Innovative Food Science & Emerging Technologies

      Author(s): T.E. Aruna

  13. The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma—A dry-cured beef product

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 29 June 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Veli Gök, Simge Aktop, Mehmet Özkan, Oktay Tomar

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  14. Ozone-high hydrostatic pressure synergy for the stabilization of refrigerated pitaya (Stenocereus pruinosus) juice

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 28 June 2019

      Innovative Food Science & Emerging Technologies

      Author(s): María del Rosario García-Mateos, Beatriz Quiroz-González, Joel Corrales-García, Ma. Carmen Ybarra-Moncada, Gabriel Leyva-Ruelas

      • Bacterial pathogens

  15. Enhanced bacterial inactivation in apple juice by synergistic interactions between phenolic acids and mild food processing technologies

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 26 June 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Erick F. de Oliveira, Cuong N. Huu, Kayla Stepanian, Andrea Cossu, Nitin Nitin

      • Bacterial pathogens

  16. Analysis of bacterial inactivation by intense pulsed light using a double-Weibull survival model

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 26 June 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Hee-Jeong Hwang, Ji-Hyun Seo, Chanmin Jeong, Chan-Ick Cheigh, Myong-Soo Chung

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

  17. Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 22 June 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Roger Ibbett, Roderick White, Greg Tucker, Tim Foster

  18. Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 19 June 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Carolina da Rosa Machado, Roberta Cruz Silveira Thys

  19. Encapsulation of coriander essential oil in cyclodextrin nanosponges: A new strategy to promote its use in controlled-release active packaging

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 12 June 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Filomena Silva, Fabrizio Caldera, Francesco Trotta, Cristina Nerín, Fernanda C. Domingues

  20. E-beam treatment to guarantee the safety and quality of cherry tomatoes

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 24 May 2019

      Innovative Food Science & Emerging Technologies

      Author(s): J. Madureira, A. Severino, M. Cojocaru, S. Garofalide, P.M.P. Santos, M.M. Carolino, F.M.A. Margaça, S. Cabo Verde

      • Bacterial pathogens
      • Listeria monocytogenes

  21. The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilization

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 20 May 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Antonio Lama-Muñoz, Fátima Rubio-Senent, Alejandra Bermúdez-Oria, Juan Fernández-Bolaños, África Fernández Prior, Guillermo Rodríguez-Gutiérrez

  22. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 16 May 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali, Santina Romani, Luigi Ragni, Pietro Rocculi

      Abstract

      This preliminary study aimed to compare the application of pulsed electric field (PEF) with a traditional blanching as pre-treatments before frying for the mitigation of acrylamide content in potato crisps.

      • Chemical contaminants

  23. Detoxification of hazelnuts by different cold plasmas and gamma irradiation treatments

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 11 May 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Yasin Sen, Baran Onal-Ulusoy, Mehmet Mutlu

      • Aflatoxins
      • Natural toxins

  24. Aspergillus decontamination in hazelnuts: Evaluation of atmospheric and low-pressure plasma technology

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 1 May 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Yasin Sen, Baran Onal-Ulusoy, Mehmet Mutlu

      • Natural toxins
      • Aflatoxins

  25. Impact of pulsed electric field pre-treatment on nutritional and polyphenolic contents and bioactivities of light and dark brewer's spent grains

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 30 April 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Bibha Kumari, Brijesh K. Tiwari, Des Walsh, Tomás P. Griffin, Nahidul Islam, James G. Lyng, Nigel P. Brunton, Dilip K. Rai

      • Staphylococcus aureus
      • Listeria monocytogenes
      • Bacterial pathogens