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  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 101 - 124 of 124

  1. Genotypic and antimicrobial characterization of pathogenic bacteria at different stages of cattle slaughtering in southern Brazil

    • Meat Science

    • Publication date: June 2016
      , Volume 116

      Author(s): Márcia R. Loiko, Cheila M.D. de Paula, Ana C.J. Langone, Rochele Q. Rodrigues, Samuel Cibulski, Rogério de O. Rodrigues, Anderson C. Camargo, Luís A. Nero, Fabiana Q. Mayer, Eduardo C. Tondo

      • Listeria monocytogenes
      • Bacterial pathogens

  2. Valorization of indigenous dairy cattle breed through salami production

    • Meat Science

    • Publication date: April 2016
      , Volume 114

      Author(s): Raimondo Gaglio, Nicola Francesca, Giuseppe Maniaci, Onofrio Corona, Antonio Alfonzo, Cristina Giosuè, Annamaria Di Noto, Cinzia Cardamone, Maria Teresa Sardina, Baldassare Portolano, Marco Alabiso

      • Staphylococcus aureus
      • Bacterial pathogens

  3. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia

    • Meat Science

    • Publication date: April 2016
      , Volume 114

      Author(s): Igor Tomasevic, Jelena Kuzmanović, Aleksandra Anđelković, Miroslava Saračević, Marija M. Stojanović, Ilija Djekic

      • Staphylococcus aureus
      • Bacterial pathogens

  4. Genotyping and DNA microarray based characterization of Staphylococcus aureus isolates from rabbit carcasses

    • Meat Science

    • Publication date: February 2016
      , Volume 112

      Author(s): Axel Merz, Roger Stephan, Sophia Johler

      • Staphylococcus aureus
      • Bacterial pathogens

  5. A rapid method for the nonselective enumeration of Yersinia enterocolitica, a foodborne pathogen associated with pork

    • Meat Science

    • Publication date: March 2016
      , Volume 113

      Author(s): Haoran Wang, Jon Palmer, Steve Flint

      • Yersinia
      • Bacterial pathogens

  6. Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facility

    • Meat Science

    • Publication date: March 2016
      , Volume 113

      Author(s): Andrei Sorin Bolocan, Anca Ioana Nicolau, Avelino Alvarez-Ordóñez, Daniela Borda, Elena Alexandra Oniciuc, Beatrix Stessl, Leontina Gurgu, Martin Wagner, Kieran Jordan

      • Listeria monocytogenes
      • Bacterial pathogens

  7. Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings

    • Meat Science

    • Publication date: March 2016
      , Volume 113

      Author(s): Susann Fellendorf, Maurice G. O'Sullivan, Joseph P. Kerry

  8. Trends in the microbial contamination of bovine, ovine and swine carcasses in three small-scale abattoirs in central Italy: A four-year monitoring

    • Meat Science

    • Publication date: January 2016
      , Volume 111
      Author(s): Annalisa Petruzzelli, Andrea Osimani, Marina Pasquini, Francesca Clementi, Vittorio Vetrano, Francesca Paolini, Martina Foglini, Eleonora Micci, Alberto Paoloni, Franco Tonucci

      • Bacterial pathogens

  9. Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

    • Meat Science

    • Publication date: December 2015
      , Volume 110
      Author(s): S.M. Osés, A.M. Diez, E.M. Gómez, D. Wilches-Pérez, P.A. Luning, I. Jaime, J. Rovira

      • Listeria monocytogenes
      • Bacterial pathogens

  10. Seasonal prevalence of potentially positive non-O157 Shiga toxin-producing Escherichia coli (STEC) bovine hides and carcasses in Costa Rica

    • Meat Science

    • Publication date: December 2015
      , Volume 110
      Author(s): Byron D. Chaves, Alejandro Echeverry, Lyda G. García, M. Todd Brashears, Markus F. Miller, Mindy M. Brashears

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  11. Animal welfare towards sustainability in pork meat production

    • Meat Science

    • Publication date: November 2015
      , Volume 109
      Author(s): Antonio Velarde, Emma Fàbrega, Isabel Blanco-Penedo, Antoni Dalmau

  12. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

    • Meat Science

    • Publication date: November 2015
      , Volume 109
      Author(s): Adisorn Swetwiwathana, Wonnop Visessanguan

      • Staphylococcus aureus
      • Listeria monocytogenes
      • Bacterial pathogens

  13. The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks

    • Meat Science

    • Publication date: December 2015
      , Volume 110
      Author(s): B. Corliss, J.C. Brooks, J.N. Martin, A. Echeverry, A.R. Parks, S. Pokharel, M.M. Brashears

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  14. Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations

    • Meat Science

    • Publication date: December 2015
      , Volume 110
      Author(s): K.R. Adams , S.E. Niebuhr , J.S. Dickson

      • Bacterial pathogens

  15. Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere

    • Meat Science

    • Publication date: December 2015
      , Volume 110
      Author(s): Jordi Ortuño , Rafael Serrano , Sancho Bañón

      • Bacterial pathogens

  16. Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

    • Meat Science

    • Publication date: October 2015
      , Volume 108
      Author(s): M.K. Omer , B. Prieto , E. Rendueles , A. Alvarez-Ordoñez , K. Lunde , O. Alvseike , M. Prieto

      • Bacterial pathogens

  17. The effects of pre-slaughter restraint (for the purpose of cattle identification) on post-slaughter responses and carcass quality following the electrical stun/killing of cattle in a Jarvis Beef stunner

    • Meat Science

    • Publication date: September 2015
      , Volume 107
      Author(s): C.J. Mpamhanga , S.B. Wotton

  18. Effect of aging on volatile compounds in cooked beef

    • Meat Science

    • Publication date: September 2015
      , Volume 107
      Author(s): A. Watanabe , G. Kamada , M. Imanari , N. Shiba , M. Yonai , T. Muramoto

      • Chemical contaminants

  19. Predictive model for the growth kinetics of Staphylococcus aureus in raw pork developed using Integrated Pathogen Modeling Program (IPMP) 2013

    • Meat Science

    • Publication date: September 2015
      , Volume 107
      Author(s): Yong Ju Lee , Byeong Su Jung , Kee-Tae Kim , Hyun-Dong Paik

      • Bacterial pathogens

  20. Evaluation of the efficiency of nested q-PCR in the detection of Mycobacterium tuberculosis complex directly from tuberculosis-suspected lesions in post-mortem macroscopic inspections of bovine carcasses slaughtered in the state of Mato Grosso, Brazil

    • Meat Science

    • Publication date: August 2015
      , Volume 106
      Author(s): Ricardo César Tavares Carvalho , Leone Vinícius Furlanetto , Fernanda Harumy Maruyama , Cristina Pires de Araújo , Sílvia Letícia Bomfim Barros , Carlos Alberto do Nascimento Ramos , Valéria Dutra , Flábio Ribeiro de Araújo , Vânia Margaret Flosi Paschoalin , Luciano Nakazato , Eduardo Eustáquio de Souza Figueiredo

      • Bacterial pathogens

  21. Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding

    • Meat Science

    • Publication date: May 2015
      , Volume 103
      Author(s): Susann Fellendorf , Maurice G. O'Sullivan , Joseph P. Kerry

  22. Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino

    • Meat Science

    • Publication date: May 2015
      , Volume 103
      Author(s): M. Mataragas , A. Bellio , F. Rovetto , S. Astegiano , L. Decastelli , L. Cocolin

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  23. Rapid determination of polycyclic aromatic hydrocarbons in grilled meat using microwave-assisted extraction and dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometry

    • Meat Science

    • Publication date: May 2015
      , Volume 103
      Author(s): Marzieh Kamankesh , Abdorreza Mohammadi , Hedayat Hosseini , Zohreh Modarres Tehrani

      • Chemical contaminants

  24. The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef patties

    • Meat Science

    • Publication date: April 2015
      , Volume 102
      Author(s): Yun Jiang , Joshua A. Scheinberg , Reshani Senevirathne , Catherine N. Cutter

      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7