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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 51 - 75 of 124

  1. Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón

    • Meat Science

    • Author(s): Camila V. Bis-Souza, Mirian Pateiro, Rubén Domínguez, Ana L.B. Penna, José M. Lorenzo, Andrea C. Silva Barretto

      • Bacterial pathogens
      • Bacterial pathogens

  2. In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies

    • Meat Science

    • Author(s): Rkia Moutiq, N.N. Misra, Aubrey Mendonça, Kevin Keener

      • Bacterial pathogens
      • Bacterial pathogens

  3. Measuring citrate synthase activity as an enzymatic approach to the differentiation of chilled and frozen/thawed meat

    • Meat Science

    • Author(s): Tereza Škorpilová, Iveta Šístková, Markéta Adamcová, Václav Pohůnek, Vojtěch Kružík, Rudolf Ševčík

  4. Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid

    • Meat Science

    • Available online 8 July 2019

      Author(s): Mariana Cap, Sergio Vaudagna, Marina Mozgovoj, Trinidad Soteras, Adriana Sucari, Marcelo Signorini, Gerardo Leotta

      • Bacterial pathogens

  5. Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes

    • Meat Science

    • Available online 3 July 2019

      Author(s): Astrid Caroline Muniz da Silva, Pâmela de Oliveira Pena, Sérgio Bertelli Pflanzer, Maristela da Silva do Nascimento

      • Listeria monocytogenes
      • Bacterial pathogens

  6. Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.

    • Meat Science

    • Available online 16 June 2019

      Author(s): Paolo Bonilauri, Maria Silvia Grisenti, Paolo Daminelli, Giuseppe Merialdi, Mattia Ramini, Lia Bardasi, Roberta Taddei, Elena Cosciani-Cunico, Elena Dalzini, Maria Angela Frustoli, Federica Giacometti, Silvia Piva, Andrea Serraino

      • Salmonella
      • Bacterial pathogens

  7. Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong

    • Meat Science

    • Available online 6 June 2019

      Author(s): Maxine Jones, Elodie Arnaud, Pieter Gouws, Louwrens C. Hoffman

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  8. Do mycotoxin contaminated diets and yeast cell wall adsorbent affect meat quality of Nellore bulls finished in feedlot? - A short communication

    • Meat Science

    • Available online 4 June 2019

      Author(s): L. Custódio, L.F. Prados, I.M. Oliveira, F.D. Resende, J.E. Pettigrew, A. Yiannikouris, G.R. Siqueira

  9. Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage

    • Meat Science

    • Available online 25 April 2019

      Author(s): Alena Lorencova, Vladimir Babak, Alena Kralova, Gabriela Borilova

  10. Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system

    • Meat Science

    • Available online 25 April 2019

      Author(s): Alberto Alía, Alicia Rodríguez, María J. Andrade, Francisco M. Gómez, Juan J. Córdoba

      • Bacterial pathogens
      • Listeria monocytogenes

  11. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

    • Meat Science

    • Available online 4 April 2019

      Author(s): Imen Trabelsi, Sirine Ben Slima, Naourez Ktari, Mehdi Triki, Rania Abdehedi, Wafa Abaza, Hafedh Moussa, Asehraou Abdeslam, Riadh Ben Salah

      • Listeria monocytogenes
      • Bacterial pathogens

  12. Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention

    • Meat Science

    • Available online 1 April 2019

      Author(s): I. Argemí-Armengol, D. Villalba, G. Ripoll, A. Teixeira, J. Álvarez-Rodríguez

      • Chemical contaminants
      • Antibiotic residues

  13. Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality

    • Meat Science

    • Available online 23 December 2018

      Author(s): Amenan Prisca Koné, Yves Desjardins, André Gosselin, Dany Cinq-Mars, Frédéric Guay, Linda Saucier

      • Bacterial pathogens

  14. Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization

    • Meat Science

    • Available online 3 September 2018

      Author(s): Carmen Juárez-Castelán, Israel García-Cano, Alejandra Escobar-Zepeda, Alejandro Azaola-Espinosa, Yenizey Álvarez-Cisneros, Edith Ponce-Alquicira

      • Bacterial pathogens

  15. Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

    • Meat Science

    • Publication date: February 2019

      , Volume 148

      Author(s): Pengxue Liu, Shouwei Wang, Huan Zhang, Haitang Wang, Baohua Kong

      • Bacterial pathogens

  16. Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

    • Meat Science

    • Publication date: February 2019

      , Volume 148

      Author(s): Pedro Henrique Imazaki, Mahmoud Elansary, Marie-Louise Scippo, Georges Daube, Antoine Clinquart

      • Bacterial pathogens

  17. Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia

    • Meat Science

    • Publication date: February 2019

      , Volume 148

      Author(s): Daphney Shiningeni, Percy Chimwamurombe, Renatus Shilangale, Jane Misihairabgwi

      • Listeria monocytogenes
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens

  18. Consumers' preferences for freezing of meat to prevent toxoplasmosis– A stated preference approach

    • Meat Science

    • Publication date: March 2019

      , Volume 149

      Author(s): Mattijs S. Lambooij, Jorien Veldwijk, Paul van Gils, Marie-Josee J. Mangen, Eelco Over, Anita Suijkerbuijk, Johan Polder, G. Ardine de Wit, Marieke Opsteegh

      • Toxoplasma gondii
      • Parasites

  19. Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality

    • Meat Science

    • Publication date: May 2018
      , Volume 139

      Author(s): Michał Halagarda, Władysław Kędzior, Ewa Pyrzyńska

  20. The impact of frozen storage duration on physical, chemical and microbiological properties of pork

    • Meat Science

    • Publication date: June 2018
      , Volume 140

      Author(s): Helga Medić, Ivona Djurkin Kušec, Jelka Pleadin, Lidija Kozačinski, Bela Njari, Brigita Hengl, Goran Kušec

      • Bacterial pathogens
      • Staphylococcus aureus

  21. Classification of trace elements in tissues from organic and conventional French pig production

    • Meat Science

    • Publication date: July 2018
      , Volume 141

      Author(s): Julien Parinet, Eric Royer, Mailie Saint-Hilaire, Claude Chafey, Laurent Noël, Brice Minvielle, Gaud Dervilly-Pinel, Erwan Engel, Thierry Guérin

      • Chemical contaminants
      • Heavy Metals

  22. Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli

    • Meat Science

    • Publication date: August 2018
      , Volume 142

      Author(s): Marcelo Signorini, Magdalena Costa, David Teitelbaum, Viviana Restovich, Hebe Brasesco, Diego García, Valeria Superno, Sandra Petroli, Mariana Bruzzone, Victor Arduini, Mónica Vanzini, Adriana Sucari, Germán Suberbie, Turina Maricel, Ricardo Rodríguez, Gerardo A. Leotta

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  23. Application of high temperature (14°C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation

    • Meat Science

    • Publication date: February 2018
      , Volume 136

      Author(s): So Yeon Kim, Hae In Yong, Ki Chang Nam, Samooel Jung, Dong-Gyun Yim, Cheorun Jo

  24. The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses

    • Meat Science

    • Publication date: March 2018
      , Volume 137

      Author(s): Hoa Van Ba, Hyun-Woo Seo, Seong Pil-Nam, Yoon-Seok Kim, Beom Young Park, Sung-Sil Moon, Se-Ju Kang, Yong-Min Choi, Jin-Hyoung Kim

      • Bacterial pathogens
      • Shigella
      • Staphylococcus aureus

  25. Development and application of RTi-PCR method for common food pathogen presence and quantity in beef, sheep and chicken meat

    • Meat Science

    • Publication date: March 2018
      , Volume 137

      Author(s): Ismail Akyol

      • Bacterial pathogens
      • Clostridium perfringens
      • Staphylococcus aureus