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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 951 - 975 of 993

  1. Escherichia coli O157:H7 and Salmonella Typhimurium inactivation by the effect of mandarin, lemon, and orange by-products in reference medium and in oat-fruit juice mixed beverage

    • LWT

    • Publication date: March 2016
      Source:LWT - Food Science and Technology, Volume 66

      Author(s): Maria Sanz-Puig, M.Consuelo Pina-Pérez, Antonio Martínez-López, Dolores Rodrigo

      • Escherichia coli O157:H7
      • Salmonella
      • Bacterial pathogens

  2. The good health of Bacchus: Melatonin in grapes, the unveiled myth

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Marcello Iriti, Elena Maria Varoni

      • Heavy Metals
      • Chemical contaminants

  3. Physical properties and antibacterial activity of quaternized chitosan/carboxymethyl cellulose blend films

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Dongying Hu, Haixia Wang, Lijuan Wang

      • Staphylococcus aureus
      • Bacterial pathogens

  4. Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Elena Bartkiene, Ida Jakobsone, Iveta Pugajeva, Vadims Bartkevics, Daiva Zadeike, Grazina Juodeikiene

      • Chemical contaminants

  5. Development of an improved selective medium for the detection of Shigella spp.

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Ji-Yeon Lee, Dong-Hyun Kang

      • Shigella
      • Bacterial pathogens

  6. Extraction of α-mangostin from Garcinia mangostana L. using alternative solvents: Computational predictive and experimental studies

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Kunnitee Bundeesomchok, Aurore Filly, Njara Rakotomanomana, Pharkphoom Panichayupakaranant, Farid Chemat

      • Chemical contaminants

  7. Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): María J. Martelo-Vidal, Inmaculada C. Fernández-No, Esther Guerra-Rodríguez, Manuel Vázquez

      • Bacterial pathogens

  8. Safety assessment and molecular genetic profiling by pulsed-field gel electrophoresis (PFGE) and PCR-based techniques of Enterococcus faecium strains of food origin

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Estefanía Muñoz-Atienza, Carlos Araújo, Rosa del Campo, Pablo E. Hernández, Carmen Herranz, Luis M. Cintas

      • Bacterial pathogens

  9. Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Liang Zhao, Yongtao Wang, Xiaotong Hu, Zhijian Sun, Xiaojun Liao

  10. Targeted gene expression study of Salmonella enterica during biofilm formation on rocket leaves

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Agapi I. Doulgeraki, Maria Papaioannou, George-John E. Nychas

      • Salmonella
      • Bacterial pathogens

  11. Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Qiumin Ma, Yue Zhang, Qixin Zhong

  12. Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts

    • LWT

    • Publication date: January 2016
      Source:LWT - Food Science and Technology, Volume 65
      Author(s): Mariel Calderón-Oliver, Héctor B. Escalona-Buendía, Omar N. Medina-Campos, José Pedraza-Chaverri, Ruth Pedroza-Islas, Edith Ponce-Alquicira

      • Bacterial pathogens

  13. Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601: Biochemical characterization and application in preparation of partially hydrolysed guar gum

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Praveen Kumar Srivastava , Mukesh Kapoor

  14. Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Laura Inés Schelegueda , Marisol Vallejo , María Fernanda Gliemmo , Emilio Rogelio Marguet , Carmen Adriana Campos

      • Listeria monocytogenes
      • Bacterial pathogens

  15. Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Sang-Soon Kim , Dong-Hyun Kang

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

  16. Furan formation as a function of pressure, temperature and time conditions in spinach purée

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Stijn Palmers , Tara Grauwet , Miete Celus , Biniam T. Kebede , Marc E. Hendrickx , Ann Van Loey

      • Chemical contaminants

  17. Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): B. Tomadoni , L. Cassani , M.R. Moreira , A. Ponce

      • Escherichia coli O157:H7
      • Bacterial pathogens

  18. LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Fatih Tornuk , Mehmet Hancer , Osman Sagdic , Hasan Yetim

      • Escherichia coli O157:H7
      • Bacterial pathogens

  19. Antimicrobial an antioxidant activity of selected Polish herbhoneys

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Marcin Lukasiewicz , Stanisław Kowalski , Małgorzata Makarewicz

      • Bacterial pathogens

  20. Identification of the bacteriocin produced by cheese isolate Lactobacillus paraplantarum FT259 and its potential influence on Listeria monocytogenes biofilm formation

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Lizziane Kretli Winkelströter , Fabrício Luiz Tulini , Elaine C.P. De Martinis

      • Listeria monocytogenes
      • Bacterial pathogens

  21. Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): M. Campus , P. Sedda , E. Cauli , F. Piras , R. Comunian , A. Paba , E. Daga , S. Schirru , A. Angioni , R. Zurru , G. Bandino

      • Bacterial pathogens

  22. Determination of trace nitrite in pickled food with a nano-composite electrode by electrodepositing ZnO and Pt nanoparticles on MWCNTs substrate

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Man-Le Zhang , Da-Kai Huang , Zhong Cao , Ye-Qiu Liu , Jing-Lin He , Jing-Fang Xiong , Ze-Meng Feng , Yu-Long Yin

  23. Quality characteristics of sous vide ready to eat seabream processed by high pressure

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Miriam C. Espinosa , Pedro Díaz , M. Belén Linares , M. Rocío Teruel , M. Dolores Garrido

      • Listeria monocytogenes
      • Bacterial pathogens

  24. Differences in transcription and expression of staphylococcal enterotoxin C in processed meat products

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Babek Alibayov , Ludmila Karamonova , Ruzena Hollerova , Kamila Zdenkova , Katerina Demnerova

      • Bacterial pathogens

  25. Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality

    • LWT

    • Publication date: December 2015
      Source:LWT - Food Science and Technology, Volume 64, Issue 2
      Author(s): Hamdy M.B.A. Zaki , Hussein M.H. Mohamed , Amal M.A. El-Sherif

      • Salmonella
      • Bacterial pathogens