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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 450

  1. Application of Green Technology for the Acquisition of Extracts of Araçá (Psidium grandifolium Mart. ex DC.) Using Supercritical CO2 and Pressurized Ethanol: Characterization and Analysis of Activity

    • Journal of Food Science

    • Abstract

      • Listeria monocytogenes
      • Bacillus cereus
      • Staphylococcus aureus
      • Bacterial pathogens

  2. Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting

    • Journal of Food Science

    • Abstract

      • Chemical contaminants

  3. Analysis of Pesticide Residue in Tomatoes by Carbon Nanotubes/β‐Cyclodextrin Nanocomposite Reinforced Hollow Fiber Coupled with HPLC

    • Journal of Food Science

    • Abstract

      • Pesticide residues
      • Chemical contaminants

  4. Synergistic Effects of Nanocomposite Films Containing Essential Oil Nanoemulsions in Combination with Ionizing Radiation for Control of Rice Weevil Sitophilus oryzae in Stored Grains

    • Journal of Food Science

    • Abstract

      • Pesticide residues
      • Chemical contaminants

  5. Controlled Release Mechanism and Antibacterial Effect of Layer‐By‐Layer Self‐Assembly Thyme Oil Microcapsule

    • Journal of Food Science

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  6. Isomerization of Gibberellic Acid During the Brewing Process

    • Journal of Food Science

    • Abstract

  7. Efficacy of Food Safety Training in Commercial Food Service

    • Journal of Food Science

    • Abstract

  8. Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

    • Journal of Food Science

    • Abstract

      • Bacterial pathogens

  9. Comparison of Water‐Assisted Decontamination Systems of Pulsed Light and Ultraviolet for Salmonella Inactivation on Blueberry, Tomato, and Lettuce

    • Journal of Food Science

    • Abstract

      • Salmonella
      • Bacterial pathogens

  10. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

    • Journal of Food Science

    • Abstract

      • Bacterial pathogens

  11. Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation

    • Journal of Food Science

    • Abstract

  12. Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan

    • Journal of Food Science

    • Abstract

      • Vibrio
      • Bacterial pathogens

  13. Sequential Transmission of Salmonella in the Slaughtering Process of Chicken in Korea

    • Journal of Food Science

    • Abstract

      • Salmonella
      • Bacterial pathogens

  14. Acrylamide Content of Experimental and Commercial Flatbreads

    • Journal of Food Science

    • Abstract

      • Chemical contaminants

  15. Occurrence and Safety Evaluation of Ochratoxin A in Cereal‐based Baby Foods Collected from Iranian Retail Market

    • Journal of Food Science

    • Abstract

      • Mycotoxins
      • Natural toxins

  16. Response to Acid Adaptation in Salmonella enterica Serovar Enteritidis

    • Journal of Food Science

    • Abstract

      • Salmonella
      • Bacterial pathogens

  17. Thermal Inactivation Kinetics of Tulane Virus in Cell‐Culture Medium and Spinach

    • Journal of Food Science

    • Abstract

      • Norovirus
      • Viruses

  18. Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

    • Journal of Food Science

    • Abstract

      • Bacillus cereus

  19. Molecular Characterization and Toxin Profiles of Bacillus spp. Isolated from Retail Fish and Ground Beef

    • Journal of Food Science

    • Abstract

  20. Polydimethylsiloxane Replicas Efficacy for Simulating Fresh Produce Surfaces and Application in Mechanistic Study of Colloid Retention

    • Journal of Food Science

    • Abstract

  21. Fast and Quantitative Analysis of Ediphenphos Residue in Rice Using Surface-Enhanced Raman Spectroscopy

    • Journal of Food Science

    • Abstract

  22. One-Step and Nondestructive Reduction of Cr(VI) in Pork by High-Energy Electron Beam Irradiation

    • Journal of Food Science

    • Abstract

  23. Recombinase Polymerase Amplification Combined with Lateral Flow Strip for Listeria monocytogenes Detection in Food

    • Journal of Food Science

    • Abstract

  24. Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation

    • Journal of Food Science

    • Abstract

  25. Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization

    • Journal of Food Science

    • Abstract