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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 176 - 200 of 255

  1. Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels

    • International Journal of Food Science & Technology

    • International Journal of Food Science & Technology Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels

  2. Effect of high-pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

    • International Journal of Food Science & Technology

    • Summary

  3. Neutralisation of toxins by probiotics during the transit into the gut: challenges and perspectives

    • International Journal of Food Science & Technology

    • Summary

  4. Antimicrobial activity of buckwheat starch films containing zinc oxide nanoparticles against Listeria monocytogenes on mushrooms

    • International Journal of Food Science & Technology

    • Summary

  5. Reductionin Listeria monocytogenes, Salmonella enterica and Escherichia coli O157:H7 in vitro and on tomato by sophorolipid and sanitiser as affected by temperature and storage time

    • International Journal of Food Science & Technology

    • Summary

      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  6. Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

    • International Journal of Food Science & Technology

    • Summary

      • Staphylococcus aureus
      • Bacterial pathogens

  7. Modelling the cross-contamination of Listeria monocytogenes in pork during bowl chopping

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  8. Antioxidant activity of blueberry anthocyanin extracts and their protective effects against acrylamide-induced toxicity in HepG2 cells

    • International Journal of Food Science & Technology

    • Summary

      • Chemical contaminants

  9. Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces

    • International Journal of Food Science & Technology

    • Summary

      • Campylobacter
      • Listeria monocytogenes
      • Bacterial pathogens

  10. Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus

    • International Journal of Food Science & Technology

    • Summary

      • Chemical contaminants

  11. Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage

    • International Journal of Food Science & Technology

    • Summary

  12. Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheese

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  13. Resistance of phages lytic to pathogenic Escherichia coli to sanitisers used by the food industry and in home settings

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens

  14. Microwave-assisted degradation of chitosan with hydrogen peroxide treatment using Box-Behnken design for enhanced antibacterial activity

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens

  15. Short-term feeding of fermentable dietary fibres influences the gut microbiota composition and metabolic activity in rats

    • International Journal of Food Science & Technology

    • Summary

      • Clostridium perfringens
      • Bacterial pathogens

  16. Control of Staphylococcus aureus on soya bean products by D-amino acids/nutmeg essential oil-co-loaded nanofilms

    • International Journal of Food Science & Technology

    • Summary

      • Staphylococcus aureus
      • Bacterial pathogens

  17. Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork

    • International Journal of Food Science & Technology

    • Summary

  18. Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

    • International Journal of Food Science & Technology

    • Summary

      • Bacillus cereus

  19. Study on inactivation mechanisms of Listeria grayi affected by pulse magnetic field via morphological structure, Ca2+ transmembrane transport and proteomic analysis

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens

  20. Influences of pretreatment and drying methods on composition, micro/molecular structures and some health-related functional characteristics of dietary fibre powder from orange pulp residues

    • International Journal of Food Science & Technology

    • Summary

      • Aflatoxins
      • Natural toxins

  21. Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview

    • International Journal of Food Science & Technology

    • Summary

      • Pesticide residues
      • Chemical contaminants

  22. Evaluation of a novel antimicrobial (lauric arginate ester) substance against biofilm of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp.

    • International Journal of Food Science & Technology

    • Summary

      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  23. Effect of pomegranate (Punica granatum) pomace extract as a washing agent on the inactivation of Listeria monocytogenes inoculated on fresh produce

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  24. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    • International Journal of Food Science & Technology

    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens

  25. Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens
      • Listeria monocytogenes