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U.S. Department of Agriculture
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  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 826 - 850 of 993

  1. Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

    • LWT

    • Publication date: August 2017
      Source:LWT - Food Science and Technology, Volume 81

      Author(s): Hang Wang, Xiaochang Liu, Yuemei Zhang, Han Lu, Qian Xu, Ce Shi, Yongkang Luo

      • Bacterial pathogens

  2. Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage

    • LWT

    • Publication date: August 2017
      Source:LWT - Food Science and Technology, Volume 81

      Author(s): Ruoyi Hao, Yang Liu, Liming Sun, Lining Xia, Hui Jia, Qi Li, Jinfeng Pan

      • Bacterial pathogens

  3. Tailoring the potential of Yarrowia lipolytica for bioconversion of raw palm fat for antimicrobials production

    • LWT

    • Publication date: July 2017
      Source:LWT - Food Science and Technology, Volume 80

      Author(s): Georgiana Horincar, Vicentiu Bogdan Horincar, Davide Gottardi, Gabriela Bahrim

  4. Production of antimicrobial substances by a novel Bacillus strain inhibiting Salmonella Typhimurium

    • LWT

    • Publication date: July 2017
      Source:LWT - Food Science and Technology, Volume 80

      Author(s): Ayşe Avcı, Arzu Çağrı-Mehmetoğlu, Dilek Arslan

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

  5. Effect of intervention strategies on the risk of infection from Listeria monocytogenes due to consumption of fresh baby spinach leaves: A quantitative approach

    • LWT

    • Publication date: July 2017
      Source:LWT - Food Science and Technology, Volume 80

      Author(s): Basri Omac, Rosana G. Moreira, A.F. Puerta-Gomez, Elena Castell-Perez

      • Listeria monocytogenes
      • Bacterial pathogens

  6. Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina

    • LWT

    • Publication date: July 2017
      Source:LWT - Food Science and Technology, Volume 80

      Author(s): Juan M. Oteiza, Amin M. Khaneghah, Fernanda B. Campagnollo, Daniel Granato, Mohammad R. Mahmoudi, Anderson S. Sant’Ana, Leda Gianuzzi

      • Natural toxins
      • Mycotoxins

  7. Betanin immobilized LDPE as antimicrobial food wrapper

    • LWT

    • Publication date: July 2017
      Source:LWT - Food Science and Technology, Volume 80

      Author(s): Cynthya M. Manohar, Saurabh D. Kundgar, Mukesh Doble

      • Staphylococcus aureus
      • Bacterial pathogens

  8. The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread

    • LWT

    • Publication date: July 2017
      Source:LWT - Food Science and Technology, Volume 80

      Author(s): Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Vita Krungleviciute, Sigrid Mayrhofer, Konrad Domig

      • Chemical contaminants

  9. Compositional analysis of Scottish honeys with antimicrobial activity against antibiotic-resistant bacteria reveals novel antimicrobial components

    • LWT

    • Publication date: June 2017
      Source:LWT - Food Science and Technology, Volume 79

      Author(s): Lorna Fyfe, Paulina Okoro, Euan Paterson, Shirley Coyle, Gordon J. McDougall

      • Bacterial pathogens
      • Staphylococcus aureus

  10. Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci

    • LWT

    • Publication date: June 2017
      Source:LWT - Food Science and Technology, Volume 79

      Author(s): Sara Correia Santos, Maria João Fraqueza, Miguel Elias, António Salvador Barreto, Teresa Semedo-Lemsaddek

  11. Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs

    • LWT

    • Publication date: June 2017
      Source:LWT - Food Science and Technology, Volume 79

      Author(s): Fatmanur Demirbaş, Hümeyra İspirli, Asena Ayşe Kurnaz, Mustafa Tahsin Yilmaz, Enes Dertli

      • Bacterial pathogens

  12. Influence of temperature and organic matter load on chlorine dioxide efficacy on Escherichia coli inactivation

    • LWT

    • Publication date: June 2017
      Source:LWT - Food Science and Technology, Volume 79

      Author(s): Karin Hassenberg, Martin Geyer, Mareike Mauerer, Ulrike Praeger, Werner B. Herppich

      • Bacterial pathogens

  13. Comparative transcriptomic analysis by RNA-seq of Acid Tolerance Response (ATR) in EHEC O157:H7

    • LWT

    • Publication date: June 2017
      Source:LWT - Food Science and Technology, Volume 79

      Author(s): Shuangfang Hu, Xinglong Xiao, Xinwei Wu, Xingzhou Xia, Yigang Yu, Hui Wu

  14. Spice oil nanoemulsions: Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables

    • LWT

    • Publication date: June 2017
      Source:LWT - Food Science and Technology, Volume 79

      Author(s): Balagopal Amrutha, Kothandapani Sundar, Prathapkumar Halady Shetty

      • Salmonella
      • Bacterial pathogens

  15. Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion

    • LWT

    • Publication date: June 2017
      Source:LWT - Food Science and Technology, Volume 79

      Author(s): Yogesh Kumar, Kamalpreet Kaur, Akhilesh Kumar Shahi, Narsaiah Kairam, Sanjeev Kumar Tyagi

      • Bacterial pathogens

  16. Optimisation of edible chitosan coatings formulations incorporating Myrcia ovata Cambessedes essential oil with antimicrobial potential against foodborne bacteria and natural microflora of mangaba fruits

    • LWT

    • Publication date: June 2017
      Source:LWT - Food Science and Technology, Volume 79

      Author(s): Gladslene Góes Santos Frazão, Arie Fitzgerald Blank, Luciana Cristina Lins de Aquino Santana

      • Bacterial pathogens
      • Bacillus cereus

  17. Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): Esen Alp Erbay, Büket Buşra (Gözü) Dağtekin, Mustafa Türe, Ahmet Faruk Yeşilsu, Sergio Torres-Giner

      • Bacterial pathogens

  18. Antimicrobial, cytotoxic effect and purification of bacteriocin from vancomycin susceptible Enterococcus faecalis and its safety evaluation for probiotization

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): Venkatesh Perumal, Arul Venkatesan

      • Bacterial pathogens

  19. Recovery of intact human norovirus from cabbage Kimchi stored at 4 °C and 10 °C during fermentation

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): Ji-Hyun Lee, Hee min Lee, Sung Hyun Kim, Jong Bang Eun, Ji-Hyoung Ha

      • Norovirus
      • Viruses

  20. ZnO-PLA nanocomposite coated paper for antimicrobial packaging application

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): Hai Zhang, Mercedes Hortal, Maria Jordá-Beneyto, Estela Rosa, Marta Lara-Lledo, Inmaculada Lorente

      • Bacterial pathogens
      • Staphylococcus aureus

  21. Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): Tze Young Thung, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Premarathne, Wei San Chang, Yuet Ying Loo, Yih Zhet Chin, Chee Hao Kuan, Chia Wanq Tan, Dayang Fredalina Basri, Che Wan Jasimah Wan Mohamed Radzi, Son Radu

      • Salmonella
      • Bacterial pathogens

  22. Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): Federica Saladino, Juan Manuel Quiles, Fernando B. Luciano, Jordi Mañes, Mónica Fernández-Franzón, Giuseppe Meca

      • Natural toxins
      • Aflatoxins

  23. Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): Pannarat Singracha, Nuttawee Niamsiri, Wonnop Visessanguan, Sittiwat Lertsiri, Apinya Assavanig

  24. Decontamination of alfalfa and mung bean sprouts by ultrasound and aqueous chlorine dioxide

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): David Millan-Sango, Emily Sammut, Jan F. Van Impe, Vasilis P. Valdramidis

      • Bacterial pathogens

  25. Effectiveness of non-chlorine sanitizers in improving the safety and quality of fresh betel leaf

    • LWT

    • Publication date: May 2017
      Source:LWT - Food Science and Technology, Volume 78

      Author(s): Sunzid Ahmed, Sharmin Zaman, Razu Ahmed, Md. Nazim Uddin, Antonio Acedo, Md. Latiful Bari

      • Bacterial pathogens