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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 201 - 225 of 255

  1. Rapid detection of Listeria monocytogenes using fluorescence immunochromatographic assay combined with immunomagnetic separation technique

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  2. Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formation

    • International Journal of Food Science & Technology

    • Abstract

      • Chemical contaminants

  3. Physical, antimicrobial and antibiofilm properties of Zataria multiflora Boiss essential oil nanoemulsion

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  4. Potential for prevention of non-O157 Shiga toxin-producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens

  5. Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage

    • International Journal of Food Science & Technology

    • Summary

  6. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    • International Journal of Food Science & Technology

    • Summary

  7. Antimicrobial and antibiofilm activities of procyanidins extracted from laurel wood against a selection of foodborne microorganisms

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  8. Edible film incorporated with chitosan and Artemisia annua oil nanoliposomes for inactivation of Escherichia coli O157:H7 on cherry tomato

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens
      • Escherichia coli O157:H7

  9. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    • International Journal of Food Science & Technology

    • Abstract

      • Bacterial pathogens
      • Staphylococcus aureus

  10. Neural network models for growth of Salmonella serotypes in ground chicken subjected to temperature abuse during cold storage for application in HACCP and risk assessment

    • International Journal of Food Science & Technology

    • Summary

      • Salmonella
      • Bacterial pathogens

  11. Radiation sensitivity of planktonic and biofilm-associated Shigella spp. and Aeromonas spp. on food and food-contact surfaces

    • International Journal of Food Science & Technology

    • Summary

      • Shigella
      • Bacterial pathogens

  12. Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance of Salmonella Typhimurium

    • International Journal of Food Science & Technology

    • Summary

      • Salmonella
      • Bacterial pathogens

  13. Antimicrobial effects of six Algerian propolis extracts

    • International Journal of Food Science & Technology

    • Summary

      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens

  14. Analysis of polychlorinated biphenyls (PCBs), heavy metals and omega-3 fatty acids in commercially available Korean functional fish oil supplements

    • International Journal of Food Science & Technology

    • Summary

      • Chemical contaminants

  15. Synergistic effect between Helichrysum italicum essential oil and cold nitrogen plasma against Staphylococcus aureus biofilms on different food-contact surfaces

    • International Journal of Food Science & Technology

    • Summary

      • Staphylococcus aureus
      • Bacterial pathogens

  16. Antimicrobial efficacy of gaseous chlorine dioxide against Salmonella enterica Typhimurium on grape tomato (Lycopersicon esculentum)

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens
      • Salmonella

  17. Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of alga Fucus spiralis on microbial and biochemical quality of chilled hake (Merluccius merluccius)

    • International Journal of Food Science & Technology

    • Summary

  18. Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria

    • International Journal of Food Science & Technology

    • Summary

      • Escherichia coli O157:H7
      • Bacterial pathogens

  19. Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  20. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    • International Journal of Food Science & Technology

    • Summary

  21. Assessment of the ability of five culture media for the detection of Escherichia coli O157

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens

  22. Bifurcaria bifurcata: a key macro-alga as a source of bioactive compounds and functional ingredients

    • International Journal of Food Science & Technology

    • Summary

  23. Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  24. Preparation and application of a flaxseed meal protein film containing lemongrass (Cymbopogon citratus) oil

    • International Journal of Food Science & Technology

    • Summary

      • Listeria monocytogenes
      • Bacterial pathogens

  25. Using a polynomial model for fungi from table olives

    • International Journal of Food Science & Technology

    • Summary

      • Bacterial pathogens