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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 76 - 100 of 124

  1. Presence of Salmonella and Escherichia coli O157 on the hide, and presence of Salmonella, Escherichia coli O157 and Campylobacter in feces from small-ruminant (goat and lamb) samples collected in the United States, Bahamas and Mexico

    • Meat Science

    • Publication date: January 2018
      , Volume 135

      Author(s): Keelyn E. Hanlon, Mark F. Miller, Lacey M. Guillen, Alejandro Echeverry, Erin Dormedy, Brittney Cemo, Loree A. Branham, Shanequa Sanders, Mindy M. Brashears

      • Campylobacter
      • Salmonella
      • Bacterial pathogens

  2. Molecular detection of Toxoplasma gondii infection in slaughtered ruminants (sheep, goats and cattle) in Northwest Tunisia

    • Meat Science

    • Publication date: November 2017
      , Volume 133

      Author(s): Yosra Amdouni, Mohamed Ridha Rjeibi, Mariem Rouatbi, Safa Amairia, Sofia Awadi, Mohamed Gharbi

      • Toxoplasma gondii
      • Parasites

  3. Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters

    • Meat Science

    • Publication date: December 2017
      , Volume 134

      Author(s): Cassius E.O. Coombs, Benjamin W.B. Holman, Damian Collins, Michael A. Friend, David L. Hopkins

      • Clostridium perfringens
      • Bacterial pathogens

  4. Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade

    • Meat Science

    • Publication date: July 2017
      , Volume 129

      Author(s): Hyeree Moon, Nam Hee Kim, Soon Han Kim, Younghoon Kim, Jee Hoon Ryu, Min Suk Rhee

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

  5. Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

    • Meat Science

    • Publication date: June 2017
      , Volume 128

      Author(s): Chengliang Li, Lichao He, Guofeng Jin, Sumin Ma, Wenmin Wu, Lan Gai

  6. The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin

    • Meat Science

    • Publication date: Available online 8 February 2017


      Author(s): A. Bauer, Y. Ni, S. Bauer, P. Paulsen, M. Modic, J.L. Walsh, F.J.M. Smulders

      • Staphylococcus aureus
      • Bacterial pathogens
      • Listeria monocytogenes

  7. Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products

    • Meat Science

    • Publication date: Available online 9 January 2017


      Author(s): Y. Yeh, P. Purushothaman, N. Gupta, M. Ragnone, S.C. Verma, A.S. de Mello

      • Salmonella
      • Bacterial pathogens

  8. The fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef

    • Meat Science

    • Publication date: April 2017
      , Volume 126

      Author(s): Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Declan Bolton

      • Salmonella
      • Bacterial pathogens

  9. Comparison of hot versus cold boning of beef carcasses on bacterial growth and the risk of blown pack spoilage

    • Meat Science

    • Publication date: March 2017
      , Volume 125

      Author(s): Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Declan Bolton

      • Bacterial pathogens

  10. Antimicrobial activity and bioguided fractionation of Rumex tingitanus extracts for meat preservation

    • Meat Science

    • Publication date: March 2017
      , Volume 125

      Author(s): Dhekra Mhalla, Amira Bouaziz, Karim Ennouri, Rachid Chawech, Slim Smaoui, Raoudha Jarraya, Slim Tounsi, Mohamed Trigui

      • Bacterial pathogens
      • Listeria monocytogenes

  11. Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

    • Meat Science

    • Publication date: March 2017
      , Volume 125

      Author(s): Javier García-Lomillo, Olga Viegas, Maria L. Gonzalez-SanJose, Isabel M.P.L.V.O. Ferreira

      • Chemical contaminants

  12. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems

    • Meat Science

    • Publication date: December 2016
      , Volume 122

      Author(s): Belén Peromingo, Alicia Rodríguez, Victoria Bernáldez, Josué Delgado, Mar Rodríguez

      • Aflatoxins
      • Natural toxins

  13. First molecular detection and characterization of Sarcocystis species in slaughtered cattle in North-West Tunisia

    • Meat Science

    • Publication date: December 2016
      , Volume 122

      Author(s): Safa Amairia, Yosra Amdouni, Mohamed Ridha Rjeibi, Mariem Rouatbi, Sofia Awadi, Mohamed Gharbi

  14. Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties

    • Meat Science

    • Publication date: January 2017
      , Volume 123

      Author(s): Hae In Yong, Haelim Lee, Sanghoo Park, Jooyoung Park, Wonho Choe, Samooel Jung, Cheorun Jo

      • Bacterial pathogens
      • Listeria monocytogenes

  15. Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

    • Meat Science

    • Publication date: January 2017
      , Volume 123

      Author(s): S. Bover-Cid, N. Belletti, T. Aymerich, M. Garriga

      • Bacterial pathogens
      • Salmonella

  16. In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota

    • Meat Science

    • Publication date: January 2017
      , Volume 123

      Author(s): Sabrina Albonetti, Paola Minardi, Fabiana Trombetti, Fabiana Savigni, Attilio Luigi Mordenti, Gian Marco Baranzoni, Carlo Trivisano, Fedele Pasquale Greco, Anna Badiani

      • Bacterial pathogens
      • Listeria monocytogenes

  17. Prevalence, virulence and antibiotic susceptibility of Salmonella spp. strains, isolated from beef in Greater Tunis (Tunisia)

    • Meat Science

    • Publication date: September 2016
      , Volume 119

      Author(s): Walid Oueslati, Mohamed Ridha Rjeibi, Moez Mhadhbi, Mounir Jbeli, Samia Zrelli, Abdelfettah Ettriqui

      • Bacterial pathogens
      • Salmonella

  18. Parasitic zoonoses present some risks with low-temperature cooking of pork

    • Meat Science

    • Publication date: September 2016
      , Volume 119

      Author(s): Peter Purslow

      A recent article in this journal documents enhanced sensory qualities of pork cooked to low temperatures. The aim of this letter is to point out that the incidence of Trichinella spiralis in many countries and the more widespread incidence of Toxoplasma gondii present a concern for the adoption of low temperature cooking of pork unless extended cooking times are used.





      • Toxoplasma gondii
      • Parasites

  19. Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats

    • Meat Science

    • Publication date: August 2016
      , Volume 118

      Author(s): Staci L. DeGeer, Luxin Wang, Gretchen N. Hill, Manpreet Singh, Sacit F. Bilgili, Christy L. Bratcher

      • Listeria monocytogenes
      • Bacterial pathogens

  20. Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients

    • Meat Science

    • Publication date: August 2016
      , Volume 118

      Author(s): Yosra Ben Fadhel, Valentin Leroy, Dominic Dussault, France St-Yves, Martine Lauzon, Stéphane Salmieri, Majid Jamshidian, Dang Khanh Vu, Monique Lacroix

      • Bacterial pathogens

  21. Effect of black pepper essential oil on the quality of fresh pork during storage

    • Meat Science

    • Publication date: July 2016
      , Volume 117

      Author(s): Jing Zhang, Ying Wang, Dao-Dong Pan, Jin-Xuan Cao, Xing-Feng Shao, Yin-Ji Chen, Yang-Ying Sun, Chang-Rong Ou

      • Bacterial pathogens

  22. Shelf life of fresh meat products under LED or fluorescent lighting

    • Meat Science

    • Publication date: July 2016
      , Volume 117

      Author(s): K.S. Steele, M.J. Weber, E.A.E. Boyle, M.C. Hunt, A.S. Lobaton-Sulabo, C. Cundith, Y.H. Hiebert, K.A. Abrolat, J.M. Attey, S.D. Clark, D.E. Johnson, T.L. Roenbaugh

      • Bacterial pathogens

  23. Psychrophile spoilers dominate the bacterial microbiome in musculature samples of slaughter pigs

    • Meat Science

    • Publication date: July 2016
      , Volume 117

      Author(s): Evelyne Mann, Stefanie U. Wetzels, Beate Pinior, Barbara U. Metzler-Zebeli, Martin Wagner, Stephan Schmitz-Esser

      • Bacterial pathogens

  24. Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef products

    • Meat Science

    • Publication date: June 2016
      , Volume 116

      Author(s): S. Pokharel, J.C. Brooks, J.N. Martin, A. Echeverry, A.R. Parks, B. Corliss, M.M. Brashears

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  25. Influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo meat

    • Meat Science

    • Publication date: June 2016
      , Volume 116

      Author(s): F.L.S. Voloski, L. Tonello, T. Ramires, G.G. Reta, C. Dewes, M. Iglesias, R.G. Mondadori, E.A. Gandra, W.P. da Silva, E.H. Duval

      • Bacterial pathogens