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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 101 - 125 of 192

  1. A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation

    • European Food Research and Technology

    • Abstract

  2. Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

    • European Food Research and Technology

    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens

  3. Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review

    • European Food Research and Technology

    • Abstract

  4. Duplex digital PCR for the determination of meat proportions of sausages containing meat from chicken, turkey, horse, cow, pig and sheep

    • European Food Research and Technology

    • Abstract

  5. Comparative study on the acceptability and consumer appeal of commercial products and research-optimised low-salt frankfurters and cooked ham manufactured using high-pressure processing and organic acids

    • European Food Research and Technology

    • Abstract

  6. Antibacterial activities of plant-derived compounds and essential oils against Cronobacter strains

    • European Food Research and Technology

    • Abstract

      • Cronobacter
      • Bacterial pathogens

  7. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  8. Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance

    • European Food Research and Technology

    • Abstract

  9. Botanical traceability of unifloral honeys by chemometrics based on head-space gas chromatography

    • European Food Research and Technology

    • Abstract

  10. Immunochemical techniques for anabolic androgenic steroid: matrix effects study for food supplements

    • European Food Research and Technology

    • Abstract

  11. Potential of sweet cherry ( Prunus avium L.) by-products: bioactive compounds and antioxidant activity of leaves and petioles

    • European Food Research and Technology

    • Abstract

  12. Quantification of the allergen soy ( Glycine max ) in food using digital droplet PCR (ddPCR)

    • European Food Research and Technology

    • Abstract

  13. A comparative study of gluten-free sprouts in the gluten-free bread-making process

    • European Food Research and Technology

    • Abstract

  14. Vinegar production to valorise Citrus bergamia by-products

    • European Food Research and Technology

    • Abstract

  15. Ham processing: effects of tumbling, cooking and high pressure on proteins

    • European Food Research and Technology

    • Abstract

  16. Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper ( Sphenarium purpurascens Ch.)

    • European Food Research and Technology

    • Abstract

  17. Evaluation of human exposure to aluminum from food and food contact materials

    • European Food Research and Technology

    • Abstract

  18. Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  19. The petioles and leaves of sweet cherry ( Prunus avium L.) as a potential source of natural bioactive compounds

    • European Food Research and Technology

    • Abstract

  20. Study of biological activity of Tricholoma equestre fruiting bodies and their safety for human

    • European Food Research and Technology

    • Abstract

  21. Beer as a potential source of macroelements in a diet: the analysis of calcium, chlorine, potassium, and phosphorus content in a popular low-alcoholic drink

    • European Food Research and Technology

    • Abstract

  22. An alternative method for rapid and specific authentication of four European Donax species, including D. trunculus a commercially-important bivalve

    • European Food Research and Technology

    • Abstract

  23. Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon ( Oncorhynchus tshawytscha ) powder

    • European Food Research and Technology

    • Abstract

  24. DNA-based analytical methods for milk authentication

    • European Food Research and Technology

    • Abstract

  25. Chemical, nutritional, and spectroscopic characterization of typical ecotypes of Mediterranean area beans

    • European Food Research and Technology

    • Abstract

      Recent considerations have