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National Agricultural Library
U.S. Department of Agriculture
  1. Home
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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 151 - 175 of 993

  1. Isolation and characterization of Salmonella phages and phage cocktail mediated biocontrol of Salmonella enterica serovar Typhimurium in chicken meat

    • LWT

    • Author(s): Anjay, Ashok Kumar, Abhishek, Hina Malik, Zunjar Baburao Dubal, Rohit Kumar Jaiswal, Suman Kumar, Bablu Kumar, Rajesh Kumar Agarwal The consumption of foods contaminated with Salmonella continues to be a serious public health concern that can be controlled by implementation of effective measures like application of lytic bacteriophages. In this study, 21 Salmonella bacteriophages were isolated from sewage samples.

      • Bacterial pathogens
      • Salmonella

  2. Effect of high hydrostatic pressure on Salmonella enterica subsp. enterica in Nutrient Broth and dried parsley

    • LWT

    • Author(s): Anna Joana Dittrich, Martina Ludewig, Steffen Rodewald, Peggy Gabriele Braun, Claudia Wiacek The effect of high hydrostatic pressure on Salmonella isolates in Nutrient Broth (103, 108 CFU mL−1) and dried parsley (103, 107 CFU g−1) was determined at 250–550 MPa for 2.5–10.0 min at 25 °C. Reduction efficiency as well as quality parameters (total chlorophyll, phenolic compounds, spectrophotometric colour) of parsley were investigated.

      • Bacterial pathogens
      • Salmonella

  3. Application of SWIR hyperspectral imaging coupled with chemometrics for rapid and non-destructive prediction of Aflatoxin B1 in single kernel almonds

    • LWT

    • Author(s): Gayatri Mishra, Brajesh Kumar Panda, Wilmer Ariza Ramirez, Hyewon Jung, Chandra B. Singh, Sang-Heon Lee, Ivan Lee

      • Aflatoxins
      • Natural toxins

  4. The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus

    • LWT

    • Author(s): Emine Kubra Tayyarcan, Sefika Evran, Pervin Ari Akin, Esra Acar Soykut, Ismail Hakki Boyaci Salmonellosis is among the most common foodborne diseases. Despite the precautions taken at every stage of the production, several Salmonella outbreaks were associated with hummus which has started to become a popular food across the world. Phages are used for the biocontrol of food pathogens and have several benefits including being effective, specific and safe.

      • Bacterial pathogens
      • Salmonella

  5. Action mode of cuminaldehyde against Staphylococcus aureus and its application in sauced beef

    • LWT

    • Author(s): Hui Li, Mao Zhang, Keren Agyekumwaa Addo, Yigang Yu, Xinglong Xiao

      • Staphylococcus aureus
      • Bacterial pathogens

  6. Effects of extrusion process on Fusarium and Alternaria mycotoxins in whole grain triticale flour

    • LWT

    • Author(s): Elizabet Janić Hajnal, Janja Babič, Lato Pezo, Vojislav Banjac, Radmilo Čolović, Jovana Kos, Jelena Krulj, Katarina Pavšič-Vrtač, Breda Jakovac-Strajn

  7. Influence of cold plasma on quality attributes and aroma compounds in fresh-cut cantaloupe during low temperature storage

    • LWT

    • Author(s): Dandan Zhou, Tingting Li, Kaiping Cong, Andi Suo, Caie Wu

  8. Short pre-enrichment and modified matrix lysis. A comparative study towards same-day detection of Listeria monocytogenes

    • LWT

    • Author(s): Sarah Azinheiro, Joana Carvalho, Pablo Fuciños, Lorenzo Pastrana, Marta Prado, Alejandro Garrido-Maestu

      • Listeria monocytogenes
      • Bacterial pathogens

  9. Bio-control of O157:H7, and colistin-resistant MCR-1-positive Escherichia coli using a new designed broad host range phage cocktail

    • LWT

    • Phages are strong antibacterial agents commonly used in the food industry, especially phage cocktails that cause much stronger and more stable effects. This study aimed to identify and characterize three absolutely lytic phages of E. coli isolated from poultry farms.

      • Bacterial pathogens

  10. A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk

    • LWT

    • Author(s): Deyin Zhao, Qian Wang, Fengxia Lu, Xiaomei Bie, Haizhen Zhao, Zhaoxin Lu, Yingjian Lu

      • Staphylococcus aureus
      • Bacterial pathogens

  11. Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein

    • LWT

    • Author(s): Xin Li, Yuemeng Wang, Jianhao Lv, Yanjun Yang

  12. Machine learning-based predictive modeling to identify genotypic traits associated with Salmonella enterica disease endpoints in isolates from ground chicken

    • LWT

    • Author(s): Collins K. Tanui, Shraddha Karanth, Patrick M.K. Njage, Jianghong Meng, Abani K. Pradhan As the cost of genome sequencing of foodborne pathogens decreases, it has become possible to sequence a large number of isolates and evaluate those using machine learning algorithms. This study aimed to utilize machine learning algorithms to predict the disease endpoints in untagged Salmonella genome sequences isolated from ground chicken.

      • Bacterial pathogens
      • Salmonella

  13. The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products

    • LWT

    • Author(s): Nooshin Nikmaram, Kevin M. Keener

  14. Decontamination of Escherichia coli on the surface of soybean seeds using plasma activated water

    • LWT

    • Author(s): Silvia Mošovská, Veronika Medvecká, Matej Klas, Stanislav Kyzek, Ľubomír Valík, Anna Mikulajová, Anna Zahoranová

      • Bacterial pathogens

  15. Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content

    • LWT

    • Author(s): Sylwia Onacik-Gür, Anna Szafrańska, Marek Roszko, Sylwia Stępniewska

      • Chemical contaminants

  16. Effect of atmospheric pressure cold plasma treatment time and composition of feed gas on properties of skim milk

    • LWT

    • Author(s): Shruti Sharma, Rakesh K. Singh

  17. Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli

    • LWT

    • Author(s): Simona Lencova, Kamila Zdenkova, Katerina Demnerova, Hana Stiborova

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  18. Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer

    • LWT

    • Author(s): Samuel Cimowsky, Govindaraj Dev Kumar, Andre Luiz Biscaia Ribeiro da Silva, Elizabeth White, William L. Kerr, Camila Rodrigues, Vijay K. Juneja, Laurel L. Dunn

      • Bacterial pathogens

  19. Comparative study of Salmonella Typhimurium biofilms and their resistance depending on cellulose secretion and maturation temperatures

    • LWT

    • Author(s): Soo-Hwan Kim, Sunna Jyung, Dong-Hyun Kang We investigated the aspects of S. Typhimurium biofilms and their resistance (thermal and chemical) depending on the different morphotypes at room temperature (rdar; strain 43971 and bdar; strain 19585) and maturation temperature.

      • Bacterial pathogens
      • Salmonella

  20. Occurrence, serovars and antibiotic resistance of Salmonella spp. in retail ready-to-eat food products in some Chinese provinces

    • LWT

    • Author(s): Xiaojuan Yang, Jiahui Huang, Qingping Wu, Jumei Zhang, Shiyuan Yang, Juan Wang, Yu Ding, Moutong Chen, Liang Xue, Shi Wu, Qihui Gu, Youxiong Zhang, Xianhu Wei Ready-to-eat (RTE) food products have been involved in numerous outbreaks of salmonellosis; however, epidemiological studies and data concerning Salmonella spp. contaminants of these foods are lacking in China.

      • Bacterial pathogens
      • Salmonella

  21. Application of dielectric barrier discharge plasma for the reduction of non-pathogenic Escherichia coli and E. coli O157:H7 and the quality stability of fresh oysters (Crassostrea gigas)

    • LWT

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

      • Bacterial pathogens

  22. Germination of Bacillus cereus ATCC 14579 spore at various conditions and inactivation of the germinated cells with microwave heating and UVC treatment in milk samples

    • LWT

    • Author(s): Seung-Wook Kwon, Eun-Ae Kwon, Yong-Gun Hong, Sang-Soon Kim

      • Bacillus cereus

  23. High pressure destruction kinetics of Clostridium botulinum (Group I, strain PA9508B) spores in milk at elevated temperatures

    • LWT

    • Author(s): Yanwen Shao, Hosahalli S. Ramaswamy, Jeff Bussey, Richard Harris, John W. Austin

      • Clostridium botulinum
      • Bacterial pathogens

  24. Photocatalytic detoxification of aflatoxin B1 in an aqueous solution and soymilk using nano metal oxides under UV light: Kinetic and isotherm models

    • LWT

    • Author(s): Samira Raesi, Reza Mohammadi, Zahra Khammar, Giti Paimard, Sepehr Abdalbeygi, Zahra Sarlak, Milad Rouhi

      • Aflatoxins
      • Natural toxins

  25. Comparison between surface hydrophobicity of heated and thermosonicated cells to detoxify aflatoxin B1 by co-culture Lactobacillus plantarum and Lactobacillus rhamnosus in sourdough: Modeling studies

    • LWT

    • Author(s): Elahe Abedi, Kiana Pourmohammadi, Maryam Mousavifard, Mehran Sayadi

      • Natural toxins
      • Aflatoxins