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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 26 - 50 of 124

  1. The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter

    • Meat Science

    • Author(s): Sandra da Silva, Karim Farag

      This study assessed the effectiveness of steam vacuum and carcass wash in decontaminating lamb carcasses by measuring Enterobacteriaceae, total viable counts (TVC), and visible contamination. In addition, different levels of fleece cleanliness and different line speeds were evaluated for each group. The sampling covered four groups: i) control, ii) steam vacuum, iii) carcass wash, and iv) steam vacuum and carcass wash.

  2. High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products

    • Meat Science

    • Author(s): R. Cava, N. Higuero, L. Ladero

      • Listeria monocytogenes
      • Bacterial pathogens

  3. Application of MS bacteriophages on contaminated trimmings reduces Escherichia coli O157 and non-O157 in ground beef

    • Meat Science

    • Author(s): E.L. Shebs-Maurine, E.S. Torres, Y. Yeh-Parker, A.S. de Mello

      • Bacterial pathogens

  4. Occurrence and characterization of Shiga toxin-producing Escherichia coli (STEC) isolated from Chinese beef processing plants

    • Meat Science

    • Author(s): Pengcheng Dong, Tongtong Xiao, George-John E. Nychas, Yimin Zhang, Lixian Zhu, Xin Luo

      • Bacterial pathogens

  5. Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter

    • Meat Science

    • Author(s): N. Demaître, I. Van Damme, L. De Zutter, A.H. Geeraerd, G. Rasschaert, K. De Reu

      • Bacterial pathogens
      • Listeria monocytogenes

  6. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions

    • Meat Science

    • Author(s): Tobias Abel, Annika Boulaaba, Karolina Lis, Amir Abdulmawjood, Madeleine Plötz, André Becker

      • Listeria monocytogenes
      • Bacterial pathogens

  7. Modeling and designing a Listeria monocytogenes control strategy for dry-cured ham taking advantage of water activity and storage temperature

    • Meat Science

    • Author(s): Cristina Serra-Castelló, Anna Jofré, Margarita Garriga, Sara Bover-Cid

      • Bacterial pathogens
      • Listeria monocytogenes

  8. Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems

    • Meat Science

    • Author(s): Hwan Hee Yu, Ye Ji Song, Yeon Jin Kim, Hee Young Lee, Yun-Sang Choi, Na-Kyoung Lee, Hyun-Dong Paik

      • Staphylococcus aureus
      • Bacterial pathogens

  9. Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses

    • Meat Science

    • Author(s): Jina Han, Xin Luo, Yining Zhang, Lixian Zhu, Yanwei Mao, Pengcheng Dong, Xiaoyin Yang, Rongrong Liang, David L. Hopkins, Yimin Zhang

  10. Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus

    • Meat Science

    • Author(s): Demetris Kafouris, Andri Koukkidou, Eftychia Christou, Militsa Hadjigeorgiou, Stelios Yiannopoulos

      • Chemical contaminants

  11. Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review

    • Meat Science

    • Author(s): Mario Estévez, Pierre-André Geraert, Rui Liu, Josué Delgado, Yves Mercier, Wangang Zhang

  12. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

    • Meat Science

    • Author(s): Tânia Cordeiro, Olga Viegas, Marta Silva, Zita E. Martins, Iva Fernandes, Isabel M.L.P.V.O. Ferreira, Olívia Pinho, Nuno Mateus, Conceição Calhau

      Abstract

      The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated.

      • Chemical contaminants

  13. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef

    • Meat Science

    • Author(s): Luana Aparecida Sales, Lorena Mendes Rodrigues, Douglas Roberto Guimarães Silva, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

  14. Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef

    • Meat Science

    • Author(s): Tooraj Mehdizadeh, Hossein Tajik, Ali Mojaddar Langroodi, Rahim Molaei, Alireza Mahmoudian

      • Bacterial pathogens
      • Listeria monocytogenes

  15. Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

    • Meat Science

    • Author(s): N. Higuero, I. Moreno, G. Lavado, M.C. Vidal-Aragón, R. Cava

      • Listeria monocytogenes
      • Bacterial pathogens

  16. Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage

    • Meat Science

    • Author(s): Min Zhang, Lichao He, Chengliang Li, Fan Yang, Shiling Zhao, Yanhui Liang, Guofeng Jin

  17. Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham

    • Meat Science

    • Author(s): Gabriela Maia Danielski, Pedro Henrique Imazaki, Caroline Maria de Andrade Cavalari, Georges Daube, Antoine Clinquart, Renata Ernlund Freitas de Macedo

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella

  18. Effects of heat stress on animal physiology, metabolism, and meat quality: A review

    • Meat Science

    • Author(s): Paula A. Gonzalez-Rivas, Surinder S. Chauhan, Minh Ha, Narelle Fegan, Frank R. Dunshea, Robyn D. Warner

  19. Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario

    • Meat Science

    • Author(s): E.L. Shebs, M.J. Lukov, F.M. Giotto, E.S. Torres, A.S. de Mello

      • Bacterial pathogens

  20. Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition

    • Meat Science

    • Author(s): Anna D. Kononiuk, Małgorzata Karwowska

  21. The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

    • Meat Science

    • Author(s): Ayhan Duran, Halil Ibrahim Kahve

      • Bacterial pathogens
      • Staphylococcus aureus

  22. Production of characteristic volatile markers and their relation to Staphylococcus aureus growth status in pork

    • Meat Science

    • Author(s): K.L. Hu, X.Q. Yu, J. Chen, J.N. Tang, L.Z. Wang, Y.M. Li, C. Tang

      • Staphylococcus aureus
      • Bacterial pathogens

  23. Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing

    • Meat Science

    • Author(s): Aida Pérez-Baltar, Alejandro Serrano, Raquel Montiel, Margarita Medina

      • Listeria monocytogenes
      • Bacterial pathogens

  24. Factors affecting the microbiological load of Italian hunted wild boar meat (Sus scrofa)

    • Meat Science

    • Author(s): Francesca Orsoni, Claudia Romeo, Nicola Ferrari, Lia Bardasi, Giuseppe Merialdi, Roberto Barbani

      • Salmonella
      • Bacterial pathogens

  25. Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation

    • Meat Science

    • Author(s): Julia Reichel, Corinna Kehrenberg, Carsten Krischek

      • Bacterial pathogens
      • Yersinia
      • Bacterial pathogens
      • Yersinia