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National Agricultural Library
U.S. Department of Agriculture
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  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 1 - 25 of 28

  1. Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.

    • Journal of Food Engineering

    • The most abundant by-product of the brewing industry is beer bagasse (BSG); its high moisture content requires a rapid drying process to stabilize the product. The objective of this work was to carry out the analysis and mathematical modeling of the drying process of thin layer bagasse at temperatures above 60 °C in order to establish adequate processing conditions that assure its safe use and storage as a functional ingredient.

      • Bacterial pathogens
      • Bacillus cereus

  2. Decimal reduction time and inactivation rate of Vibrio vulnificus and Vibrio parahaemolyticus in oyster meat by cryogenic freezing (CF) and air blast-freezing (AB) and their impact on oyster meat quality and microstructure

    • Journal of Food Engineering

    • Raw oyster meats may be contaminated with Vibrio parahaemolyticus and V. vulnificus. These Vibrio species have been strongly associated with severe and life-threatening conditions in immunocompromised individuals. Post-harvest treatment, such as freezing, affects Vibrio species present in oyster meats and the quality of oysters.

      • Bacterial pathogens
      • Vibrio

  3. Reduction of deoxynivalenol during barley steeping in malting using plasma activated water and the determination of major degradation products

    • Journal of Food Engineering

    • Deoxynivalenol (DON) is one of the most prevalent mycotoxins contaminating cereal grains such as barley, causing yield loss and health concerns for consumers. Cold plasma treatment is an emerging method and has the ability to degrade DON. The aim of this study was to investigate the application of plasma activated water (PAW) in barley steeping to reduce the concentration of DON in naturally infected barley (NIB). The quality features of the barley malt steeped in PAW were then assessed.

      • Natural toxins
      • Mycotoxins

  4. Inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in cryogenically frozen oyster meat using steam venting technology

    • Journal of Food Engineering

    • A combination of steam-venting packaging and microwave cooking may be used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus in oyster meat. This study investigated temperature and pressure profiles in the headspace of a steam venting package with the steam-generated inside of the package resulting from microwave heating.

      • Bacterial pathogens
      • Vibrio

  5. Inactivation of Escherichia coli and Vibrio parahaemolyticus on polypropylene plastic container surfaces by non-thermal dielectric barrier discharge plasma

    • Journal of Food Engineering

    • We conducted a study on the antibacterial effect of dielectric barrier discharge plasma (DBDP) treatment on Escherichia coli and Vibrio parahaemolyticus, which cause food poisoning on the surface of polypropylene (PP) plastic containers. The initial concentrations of E. coli on PP plastic surfaces were 7.02 log CFU/coupon, and 6.50–5.37 log CFU/coupon in 5–60 min of DBDP treatment, respectively.

      • Bacterial pathogens
      • Vibrio

  6. Preparation of TiO2-nanotube-based photocatalysts and degradation kinetics of patulin in simulated juice

    • Journal of Food Engineering

    • Patulin (PAT) is a heat-stable mycotoxin produced by several fungal species belonging to the genera Penicillium and Aspergillus, in damaged or moldy fruits. In this work, TiO2 nanotubes (TNTs) were prepared as photocatalysts for the degradation of PAT in simulated juice, by a hydrothermal method coupled with calcination treatment.

      • Natural toxins
      • Mycotoxins

  7. Cold Plasma in Food Processing: Design, Mechanisms, and Application

    • Journal of Food Engineering

    • Author(s): Denise Adamoli Laroque, Sandra Tiemi Seó, Germán Ayala Valencia, João Borges Laurindo, Bruno Augusto Mattar Carciofi

  8. Factors affecting contamination and infiltration of Escherichia coli K12 into spinach leaves during vacuum cooling

    • Journal of Food Engineering

    • Author(s): Taras Pyatkovskyy, Mohsen Ranjbaran, Ashim K. Datta, Sudhir K. Sastry

      • Bacterial pathogens

  9. Potato quality assessment by monitoring the acrylamide precursors using reflection spectroscopy and machine learning

    • Journal of Food Engineering

    • Author(s): L. Smeesters, I. Magnus, M. Virte, H. Thienpont, W. Meulebroeck

      • Chemical contaminants

  10. Thermal inactivation of New Zealand Campylobacter jejuni strains in chicken under dynamic conditions

    • Journal of Food Engineering

    • Author(s): Ali Al-Sakkaf

      • Campylobacter
      • Bacterial pathogens

  11. Microbial decontamination of particulate food using a pilot-scale atmospheric plasma jet treatment system

    • Journal of Food Engineering

    • Author(s): Seung Young Lee, Jiwon In, Myong-Soo Chung, Sea C. Min

  12. Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces

    • Journal of Food Engineering

    • Author(s): Arícia Possas, Fernando Pérez-Rodríguez, Fatih Tarlak, Rosa Maria García-Gimeno

      • Listeria monocytogenes
      • Bacterial pathogens

  13. Early warning and control of food safety risk using an improved AHC-RBF neural network integrating AHP-EW

    • Journal of Food Engineering

    • Author(s): Zhiqiang Geng, Fenfen Liu, Dirui Shang, Yongming Han, Ying Shang, Chong Chu

  14. Impact of high-pressure and microwave-assisted thermal pasteurization on inactivation of Listeria innocua and quality attributes of green beans

    • Journal of Food Engineering

    • Author(s): Sumeyye Inanoglu, Gustavo V. Barbosa-Cánovas, Juhi Patel, Mei-Jun Zhu, Frank Liu, Zhongwei Tang, Juming Tang

      • Bacterial pathogens

  15. Simultaneous drying of pet food pellets and Salmonella inactivation by 395 nm light pulses in an LED reactor

    • Journal of Food Engineering

    • Author(s): Samir Subedi, M.S. Roopesh

      • Salmonella
      • Bacterial pathogens

  16. Microbial decontamination of red pepper powder using pulsed light plasma

    • Journal of Food Engineering

    • Author(s): Ho Seon Lee, Hyeon Hwa Park, Sea C. Min

  17. Modeling the Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in Juices by Pulsed Electric Fields: The Role of the Energy Density

    • Journal of Food Engineering

    • Author(s): Gabriella Mendes-Oliveira, Tony Z. Jin, Osvaldo H. Campanella

      • Salmonella
      • Bacterial pathogens

  18. Impact of Non-thermal Dielectric Barrier Discharge Plasma on Staphylococcus aureus and Bacillus cereus and Quality of Dried Blackmouth Angler (Lophiomus setigerus)

    • Journal of Food Engineering

    • Author(s): Man-Seok Choi, Eun Bi Jeon, Ji Yoon Kim, Eun Ha Choi, Junsup Lim, Jinsung Choi, Shin Young Park

      • Bacillus cereus
      • Staphylococcus aureus
      • Bacterial pathogens

  19. In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy

    • Journal of Food Engineering

    • Author(s): Jens Petter Wold, Marion O'Farrell, Jon Tschudi, Carl Emil Eskildsen, Petter Vejle Andersen, Silje Ottestad

  20. An application to analyzing and correcting for the effects of irregular topographies on NIR hyperspectral images to improve identification of moldy peanuts

    • Journal of Food Engineering

    • Author(s): Deshuai Yuan, Jinbao Jiang, Xiaojun Qiao, Xiaotong Qi, Wenjia Wang

  21. Rapid determination of spore germinability of Clostridium perfringens based on microscopic hyperspectral imaging technology and chemometrics

    • Journal of Food Engineering

    • Author(s): Yaodi Zhu, Jiaye Zhang, Miaoyun Li, Lijun Zhao, Hongrong Ren, Longgnag Yan, Gaiming Zhao, Chaozhi Zhu

      • Clostridium perfringens
      • Bacterial pathogens

  22. Spatial-frequency domain imaging coupled with frequency optimization for estimating optical properties of two-layered food and agricultural products

    • Journal of Food Engineering

    • Author(s): Dong Hu, Renfu Lu, Yibin Ying

  23. Microfiltration of raw milk for production of high-purity milk fat globule membrane material

    • Journal of Food Engineering

    • Author(s): Steffen F. Hansen, Sean A. Hogan, John Tobin, Jan T. Rasmussen, Lotte B. Larsen, Lars Wiking

  24. Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency

    • Journal of Food Engineering

    • Author(s): Lele Shao, Yi Liu, Xiaojing Tian, Huicong Wang, Qianqian Yu, Xingmin Li, Ruitong Dai

      • Staphylococcus aureus
      • Bacterial pathogens

  25. Quantitative analysis and influences of contact dynamics on bacterial cross-contamination from contaminated fresh produce

    • Journal of Food Engineering

    • Author(s): Jiyoon Yi, Kang Huang, Glenn M. Young, Nitin Nitin

      • Bacterial pathogens