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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 101 - 125 of 192

  1. Inactivation of Salmonella, Listeria monocytogenes, Aspergillus and Penicillium on lemons using advanced oxidation process optimized through response surface methodology

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 24 April 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Mahdiyeh Hasani, Joanna Chudyk, Kayla Murray, Loong-Tak Lim, David Lubitz, Keith Warriner

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella

  2. A 3D-CFD-heat-transfer-based model for the microbial inactivation of pasteurized food products

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 16 April 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Clarissa Detomi de Albuquerque, Sébastien Curet, Lionel Boillereaux

      • Bacterial pathogens

  3. Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 27 March 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Yan Ma, Xiaomeng Wu, Liang Zhao, Yongtao Wang, Xiaojun Liao

  4. Impact of electron-beam irradiation on the quality characteristics of raw ground beef

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 20 March 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Xi Feng, Cheorun Jo, Ki Chang Nam, Dong U. Ahn

  5. Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 13 March 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Atefeh Sharifian, Nafiseh Soltanizadeh, Rouzbeh Abbaszadeh

  6. Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 13 March 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Ciara M. O'Neill, Malco C. Cruz-Romero, Geraldine Duffy, Joe P. Kerry

  7. Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 10 March 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Scheling Wibowo, Esther Aba Essel, Sofie de Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx

  8. Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 8 February 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Cyrelys Collazo, Florence Charles, Ingrid Aguiló-Aguayo, Jesús Marín-Sáez, Tomás Lafarga, Maribel Abadias, Inmaculada Viñas

      • Bacterial pathogens
      • Listeria monocytogenes

  9. Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 8 February 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Sang Hui Lee, Juhui Choe, Dong Jin Shin, Hae In Yong, Yukyung Choi, Yohan Yoon, Cheorun Jo

      • Bacterial pathogens
      • Clostridium perfringens

  10. Impact of chlorophyllin-chitosan coating and visible light on the microbial contamination, shelf life, nutritional and visual quality of strawberries

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 3 February 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Z. Luksiene, I. Buchovec

      • Bacterial pathogens
      • Listeria monocytogenes

  11. Bactericidal effect of cold plasma on microbiota of commercial fish balls

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 3 February 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Yuxiang Zhang, Jianping Wei, Yahong Yuan, Hong Chen, Lu Dai, Xin Wang, Tianli Yue

  12. High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 31 January 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Arícia Possas, Vasilis Valdramidis, Rosa María García-Gimeno, Fernando Pérez-Rodríguez

      • Listeria monocytogenes
      • Bacterial pathogens

  13. Ohmic heating of blended citrus juice: Numerical modeling of process and bacterial inactivation kinetics

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 23 January 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Seyed Mohammad Bagher Hashemi, Reza Roohi

      • Bacterial pathogens
      • Shigella
      • Staphylococcus aureus

  14. Influence of plasma characteristics on the efficacy of Cold Atmospheric Plasma (CAP) for inactivation of Listeria monocytogenes and Salmonella Typhimurium biofilms

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 23 January 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Marlies Govaert, Cindy Smet, Laurens Vergauwen, Branimir Ećimović, James L. Walsh, Maria Baka, Jan Van Impe

      • Bacterial pathogens
      • Listeria monocytogenes

  15. High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 23 January 2019

      Innovative Food Science & Emerging Technologies

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

      • Listeria monocytogenes
      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens

  16. Effect of high pressure processing on the safety, shelf life and quality of raw milk

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 14 January 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Alexandros Ch. Stratakos, Elena S. Inguglia, Mark Linton, Joan Tollerton, Liam Murphy, Nicolae Corcionivoschi, Anastasios Koidis, Brijesh K. Tiwari

      • Listeria monocytogenes
      • Bacterial pathogens

  17. Slow-release chlorine dioxide gas treatment as a means to reduce Salmonella contamination on spices

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 3 January 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Chase E. Golden, Mark E. Berrang, William L. Kerr, Mark A. Harrison

      • Salmonella
      • Bacterial pathogens

  18. Evaluation of magnetic field assisted sun drying of food samples on drying time and mycotoxin production

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 3 January 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Emine Nuroğlu, Ersoy Öz, Sezgin Bakırdere, Ertuğrul Osman Bursalıoğlu, Hüseyin Birtan Kavanoz, Orhan İçelli

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

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 4 January 2019

      Innovative Food Science & Emerging Technologies

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

  20. Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 3 January 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Tomás Lafarga, Pilar Colás-Medà, Maribel Abadias, Ingrid Aguiló-Aguayo, Gloria Bobo, Inmaculada Viñas

  21. Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 27 December 2018

      Innovative Food Science & Emerging Technologies

      Author(s): Radhia Abdelkebir, Cristina Alcántara, Irene Falcó, Gloria Sánchez, Jose V. Garcia-Perez, Mohamed Neffati, José M. Lorenzo, Francisco J. Barba, María Carmen Collado

      • Norovirus
      • Staphylococcus aureus
      • Hepatitis
      • Bacterial pathogens
      • Viruses

  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

    • Publication date: Available online 28 December 2018

      Innovative Food Science & Emerging Technologies

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

      • Escherichia coli O157:H7
      • Bacterial pathogens

  23. Electrospraying method for fabrication of essential oil loaded-chitosan nanoparticle delivery systems characterized by molecular, thermal, morphological and antifungal properties

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 21 December 2018

      Innovative Food Science & Emerging Technologies

      Author(s): Mustafa Tahsin Yilmaz, Azime Yilmaz, Perihan Kubra Akman, Fatih Bozkurt, Enes Dertli, Abdulrahman Basahel, Basil Al-Sasi, Osman Taylan, Osman Sagdic

  24. Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 24 November 2018

      Innovative Food Science & Emerging Technologies

      Author(s): Qisen Xiang, Xiufang Liu, Shengnan Liu, Yunfang Ma, Chunqing Xu, Yanhong Bai

  25. Inactivation mechanism of Salmonella Typhimurium on the surface of lettuce and physicochemical quality assessment of samples treated by micro-plasma discharged water

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 22 November 2018

      Innovative Food Science & Emerging Technologies

      Author(s): Muhammad Saiful Islam Khan, Yun-Ji Kim

      • Salmonella
      • Bacterial pathogens