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  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 39726 - 39750 of 41895

  1. Development and validation of a colorimetric sensor array for fish spoilage monitoring

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Mohamed K. Morsy, Kinga Zór, Nathalie Kostesha, Tommy Sonne Alstrøm, Arto Heiskanen, Hassan El-Tanahi, Ashraf Sharoba, Dmitri Papkovsky, Jan Larsen, Hassan Khalaf, Mogens Havsteen Jakobsen, Jenny Emnéus

  2. Growth capacity of Listeriamonocytogenes in ingredients of ready-to-eat salads

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): R.F.A. Lokerse, K.A. Maslowska-Corker, L.C. van de Wardt, T. Wijtzes

      • Listeria monocytogenes
      • Bacterial pathogens

  3. Evaluation of mercury, cadmium and lead levels in fish and fishery products imported by air in North Italy from extra-European Union Countries

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Cristina Galimberti, Ivan Corti, Massimo Cressoni, Vittorio M. Moretti, Simonetta Menotta, Umberto Galli, Donatella Cambiaghi

      • Heavy Metals
      • Chemical contaminants

  4. Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Rodrigo Jiménez-Pichardo, Carlos Regalado, Eduardo Castaño-Tostado, Yunny Meas-Vong, José Santos-Cruz, Blanca E. García-Almendárez

  5. Chemical taste taint accumulation in RAS farmed fish – A Fr 13 risk assessment demonstrated with geosmin (GSM) and 2-methylisoborneol (MIB) in barramundi (Lates calcarifer)

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Priyantha I. Hathurusingha, Kenneth R. Davey

  6. Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): A. Rodríguez, R. Gordillo, M.J. Andrade, J.J. Córdoba, M. Rodríguez

      • Staphylococcus aureus
      • Bacterial pathogens

  7. Aptamer-based single-walled carbon nanohorn sensors for ochratoxin A detection

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Lei Lv, Chengbi Cui, Chengyun Liang, Wurong Quan, Sihong Wang, Zhijun Guo

      • Mycotoxins
      • Natural toxins

  8. Time trends in the prevalence of Escherichia coli and enterococci in bivalves harvested in Norway during 2007–2012

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Bjørn Tore Lunestad, Sylvia Frantzen, Cecilie Smith Svanevik, Irja Sunde Roiha, Arne Duinker

      • Bacterial pathogens

  9. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages

    • International Journal of Food Microbiology

    • Publication date: 6 November 2015
      , Volume 212
      Author(s): Maria João Fraqueza

  10. Elements of innovation and tradition in meat fermentation: Conflicts and synergies

    • International Journal of Food Microbiology

    • Publication date: 6 November 2015
      , Volume 212
      Author(s): Frédéric Leroy, Peter Scholliers, Virginie Amilien

  11. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs

    • Poultry Science

    • During the pickling process, strong alkali causes significant lysinoalanine (LAL) formation in preserved eggs, which may reduce the nutritional value of the proteins and result in a potential hazard to human health. In this study, the impacts of the alkali treatment conditions on the production of LAL in preserved eggs were investigated.

  12. The effects of high-pressure treatments on Campylobacter jejuni in ground poultry products containing polyphosphate additives

    • Poultry Science

    • Marinades containing polyphosphates have been previously implicated in the enhanced survival of Campylobacter spp. in poultry product exudates. The enhanced Campylobacter survival has been attributed primarily to the ability of some polyphosphates to change the pH of the exudate to one more amenable to Campylobacter.

      • Campylobacter
      • Bacterial pathogens

  13. Messenger RNA expression of chicken CLOCK gene in the response to Campylobacter jejuni inoculation

    • Poultry Science

    • Campylobacter jejuni (C. jejuni) is a leading cause of human bacterial gastroenteritis worldwide. Previous research has shown that circadian rhythm plays a critical role in host response to C. jejuni colonization. The CLOCK gene is one of the core genes regulating circadian rhythms and shows significant expression on 7 d post-C. jejuni inoculation. The objective of this study was to investigate temporal and spatial expression of chicken CLOCK gene post-C. jejuni inoculation.

      • Campylobacter
      • Bacterial pathogens

  14. Controlling Aspergillus flavus and Aspergillus parasiticus growth and aflatoxin production in poultry feed using carvacrol and trans-cinnamaldehyde

    • Poultry Science

    • Aflatoxins (AF) are toxic metabolites primarily produced by molds, Aspergillus flavus and Aspergillus parasiticus. Contamination of poultry feed with AF is a major concern to the poultry industry due to severe economic losses stemming from poor performance, reduced egg production, and diminished egg hatchability. This study investigated the inhibitory effect of 2 generally regarded as safe (GRAS), natural plant compounds, namely carvacrol (CR) and trans-cinnamaldehyde (TC), on A.

      • Aflatoxins
      • Natural toxins

  15. Effect of dietary supplementation of mannan-oligosaccharides on performance, blood metabolites, ileal nutrient digestibility, and gut microflora in Escherichia coli-challenged laying hens

    • Poultry Science

    • The present study was carried out to investigate the effect of dietary supplementation of different levels of mannan-oligosaccharides (MOS) on performance, egg quality, immune responses, and gut microflora in laying hens exposed to Escherichia coli (E. coli) challenge. A total of 180 Hy-Line W-36 laying hens, 55 wk of age, were randomly distributed among 5 dietary treatments with 6 replicates of 6 hens each.

      • Bacterial pathogens

  16. Effects of 5-hydroxytryptophan and m-hydroxybenzylhydrazine associated to Lactobacillus spp. on the humoral response of broilers challenged with Salmonella Enteritidis

    • Poultry Science

    • This study investigates the effects of different doses of serotonin, its precursor 5-hydroxytry-ptophan (5HTP), and m-hydroxybenzylhydrazine inhibitor (NSD1015), administered via intraperitoneal for 5 consecutive days, on behavior and average body weight of broilers. We also measured the humoral immune response and quantification of Salmonella Enteritidis in broilers chickens that received the drugs evaluated and a Lactobacillus pool.

      • Salmonella
      • Bacterial pathogens

  17. Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology

    • Poultry Science

    • In order to reduce the risk of enteric pathogens transmission in animal farms, the disinfection effectiveness of slightly acidic electrolyzed water (SAEW, pH 5.85 to 6.53) for inactivating Salmonella Enteritidis on the surface of plastic poultry transport cages was evaluated. The coupled effects of the tap water cleaning time (5 to 15 s), SAEW treatment time (20 to 40 s), and available chlorine concentrations (ACCs) of 30 to 70 mg/l on the reductions of S.

      • Salmonella
      • Bacterial pathogens

  18. Curcuma and Scutellaria plant extracts protect chickens against inflammation and Salmonella Enteritidis infection

    • Poultry Science

    • After a ban on the use of antibiotics as growth promoters in farm animals in the European Union in 2006, an interest in alternative products with antibacterial or anti-inflammatory properties has increased. In this study, we therefore tested the effects of extracts from Curcuma longa and Scutellaria baicalensis used as feed additives against cecal inflammation induced by heat stress or Salmonella Enteritidis (S. Enteritidis) infection in chickens.

      • Salmonella
      • Bacterial pathogens

  19. 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

  20. A simple method for the determination of organochlorine pollutants and the enantiomers in oil seeds based on matrix solid-phase dispersion

    • Food Chemistry

    • Publication date: 1 March 2016
      , Volume 194
      Author(s): Jing Zhan, Jindong Li, Donghui Liu, Chang Liu, Genggeng Yang, Zhiqiang Zhou, Peng Wang

      • Pesticide residues
      • Chemical contaminants

  21. Differential proteomics to explore the inhibitory effects of acidic, slightly acidic electrolysed water and sodium hypochlorite solution on Vibrio parahaemolyticus

    • Food Chemistry

    • Publication date: 1 March 2016
      , Volume 194
      Author(s): Tai-Yuan Chen, Shu-Hao Kuo, Shui-Tein Chen, Deng-Fwu Hwang

      • Vibrio
      • Bacterial pathogens

  22. Vibrio cholerae leuO transcription is positively regulated by ToxR and contributes to bile resistance.

    • Journal of Bacteriology

    • Vibrio cholerae is an aquatic organism and facultative human pathogen that colonizes the small intestine. In the small intestine V. cholerae is exposed to a variety of antimicrobial compounds including bile. V. cholerae resistance to bile is multifactorial and includes alterations in the membrane permeability barrier that are mediated by ToxR; a membrane-associated transcription factor.

      • Vibrio
      • Bacterial pathogens

  23. Genome-based comparison of c-di-GMP signaling in pathogenic and commensal Escherichia coli strains

    • Journal of Bacteriology

    • The ubiquitous bacterial second messenger c-di-GMP has recently become prominent as a trigger for biofilm formation in many bacteria. It is generated by diguanylate cyclases (DGC, with GGDEF domains) and degraded by specific phosphodiesterases (PDE, containing either EAL or HD-GYP domains). Most bacterial species contain multiples of these proteins with some having specific functions that are based on direct molecular interactions in addition to their enzymatic activities. E.

      • Bacterial pathogens

  24. Anti-adhesion activity of thyme (Thymus vulgaris L.) extract, thyme post-distillation waste, and olive (Olea europea L.) leaf extract against Campylobacter jejuni on polystyrene and intestine epithelial cells

    • Journal of the Science of Food and Agriculture

    • Maja Šikić Pogačar, Anja Klančnik, Franz Bucar, Tomaž Langerholc, Sonja Smole Možina

      • Campylobacter
      • Bacterial pathogens

  25. Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices

    • International Journal of Food Science & Technology

    • The response of some inoculated strains and native flora to PL treatment (Xenon lamp, 3 pulses s−1, 10 cm distance from the lamp, 71.6 J cm−2) in apple, orange and strawberry fresh juices with different absorbance, turbidity and particle size was investigated. Microbial growth dynamics during 12-day storage (5 °C) of PL-treated juices was also evaluated. PL treatments provoked 0.3–2.6 log reductions for inoculated microorganisms and 0.1–0.7 for native flora.

      • Salmonella
      • Bacterial pathogens