An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

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 126 - 150 of 823

  1. Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms

    • Food Microbiology

    • Author(s): Qiuxia Fan, Yahong Yuan, Ting Zhang, Wei Song, Qinglin Sheng, Tianli Yue

      • Vibrio
      • Bacterial pathogens

  2. Assessment of Contamination Risk from Fecal Matter Presence on Fruit and Mulch in the tomato fields based on generic Escherichia coli population

    • Food Microbiology

    • Author(s): Zeynal Topalcengiz, Michelle D. Danyluk

      • Bacterial pathogens

  3. Genomic analysis of Salmonella Typhimurium from humans and food sources accurately predicts phenotypic multi-drug resistance

    • Food Microbiology

    • Author(s): Xin Yin, Yezhi Fu, Heather Tate, Casey Pinto, Edward G. Dudley, Nkuchia M. M'ikanatha

      Introduction
      Salmonella Typhimurium is the leading cause of foodborne illnesses in the U.S., causing over a million cases each year. In recent years, whole-genome sequencing (WGS) has become a standard tool for routine epidemiological subtyping.

      • Salmonella
      • Bacterial pathogens

  4. Heat shock in Cronobacter sakazakii induces direct protection and cross-protection against simulated gastric fluid stress

    • Food Microbiology

    • Author(s): Hongmei Niu, MingzheYang, Yonghua Qi, Yangtai Liu, Xiang Wang, Qingli Dong

      • Cronobacter
      • Bacterial pathogens

  5. Simultaneous quantification of hepatitis A virus and norovirus genogroup I and II by triplex droplet digital PCR

    • Food Microbiology

    • Author(s): Yanzhen Han, Jianchang Wang, Shuhong Zhang, Shuopeng Yang, Xiangji Wang, Yanqing Han, Zhixin Shen, Xiangdong Xu

      • Norovirus
      • Hepatitis
      • Viruses

  6. Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing

    • Food Microbiology

    • Author(s): Hongran Wang, Mahdiyeh Hasani, Fan Wu, Keith Warriner

  7. Experimentally observed Campylobacter jejuni survival kinetics in chicken meat products during model gastric digestion tended to be lower than model predictions

    • Food Microbiology

    • Author(s): Kohei Takeoka, Hiroki Abe, Kento Koyama, Shigenobu Koseki

      • Campylobacter
      • Bacterial pathogens

  8. Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum – Evaluation and validation with MAP and smoked foods

    • Food Microbiology

    • Author(s): Ioulia Koukou, Tina Dahl Devitt, Paw Dalgaard

      • Clostridium botulinum
      • Bacterial pathogens

  9. Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures

    • Food Microbiology

    • Author(s): Winnie Alencar Luciano, Sholeem Griffin, Geany Targino de Souza Pedrosa, Veronica Alvarenga, Vasilis Valdramidis, Marciane Magnani

      • Listeria monocytogenes
      • Bacterial pathogens

  10. Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism

    • Food Microbiology

    • Author(s): Shilin Wu, Xueming Xu, Na Yang, Yamei Jin, Zhengyu Jin, Zhengjun Xie

      • Bacterial pathogens

  11. Multiplex PCR method for the detection of human norovirus, Salmonella spp., Shigella spp., and shiga toxin producing Escherichia coli in blackberry, coriander, lettuce and strawberry

    • Food Microbiology

    • Author(s): Omar Hernández Hernández, Ana L. Gutiérrez-Escolano, Cleo Cancio-Lonches, Montserrat H. Iturriaga, Juan Ramiro Pacheco-Aguilar, Rocío Morales-Rayas, Sofía M. Arvizu-Medrano A multiplex PCR method was developed for the simultaneous detection of murine norovirus (MNV-1) as a surrogate for human norovirus (HuNoV) GI and GII, Salmonella spp., Shigella spp., and Shiga toxin producing Escherichia coli (STEC) in fresh produce.

      • Bacterial pathogens
      • Salmonella
      • Shigella
      • Viruses
      • Norovirus

  12. Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes

    • Food Microbiology

    • Author(s): Xiaowei Zhang, Donggen Zhou, Yifang Cao, Yan Zhang, Xinglong Xiao, Fengsong Liu, Yigang Yu

      • Staphylococcus aureus
      • Bacterial pathogens

  13. Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens

    • Food Microbiology

    • Author(s): Josphat N. Gichure, Patrick Murigu Kamau Njage, Joseph M. Wambui, Gary A. Dykes, Elna M. Buys, Ranil Coorey

      • Campylobacter
      • Bacterial pathogens

  14. Effects of 1-methylcyclopropene and gaseous ozone on Listeria innocua survival and fruit quality of Granny Smith apples during long-term commercial cold storage

    • Food Microbiology

    • Author(s): Lina Sheng, Xiaoye Shen, Yuan Su, Yansong Xue, Hui Gao, Manoella Mendoza, Tonia Green, Ines Hanrahan, Mei-Jun Zhu

      • Bacterial pathogens

  15. Efficient capturing and sensitive detection of hepatitis A virus from solid foods (green onion, strawberry, and mussel) using protamine-coated iron oxide (Fe3O4) magnetic nanoparticles and real-time RT-PCR

    • Food Microbiology

    • Author(s): Ruiqin Wu, Baozhong Meng, Milena Corredig, Mansel W. Griffiths

      • Hepatitis
      • Viruses

  16. New insights into the formation and recovery of sublethally injured Escherichia coli O157:H7 induced by lactic acid

    • Food Microbiology

    • Author(s): Linshu Lan, Hui Shi

      • Bacterial pathogens

  17. Biofilm dispersal induced by mechanical cutting leads to heightened foodborne pathogen dissemination

    • Food Microbiology

    • Author(s): Tsz-yiu Kwok, Yeping Ma, Song Lin Chua

  18. Associations between Listeria monocytogenes genomic characteristics and adhesion to polystyrene at 8 °C

    • Food Microbiology

    • Author(s): David Mahoney, Justin Falardeau, Patricia Hingston, Cora Chmielowska, Laura M. Carroll, Martin Wiedmann, Sung Sik Jang, Siyun Wang

      • Listeria monocytogenes
      • Bacterial pathogens

  19. Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin

    • Food Microbiology

    • Author(s): Kye-Hwan Byun, Kyung Won Na, Md Ashrafudoulla, Min Woo Choi, Sang Ha Han, Iksoon Kang, Si Hong Park, Sang-Do Ha

      • Salmonella
      • Bacterial pathogens

  20. Delayed lactose utilization among Shiga toxin-producing Escherichia coli of serogroup O121

    • Food Microbiology

    • Author(s): Alexander Gill, Tanis McMahon, Forest Dussault, Karen Jinneman, Rebecca Lindsey, Haley Martin, Devon Stoneburg, Nancy Strockbine, June Wetherington, Peter Feng

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  21. Biofilm formation by Non-O157 Shiga toxin-producing Escherichia coli in monocultures and co-cultures with meat processing surface bacteria

    • Food Microbiology

    • Author(s): Yuan Fang, Jeyachchandran Visvalingam, Peipei Zhang, Xianqin Yang

      • Bacterial pathogens

  22. Prevalence and multilocus sequence typing of Clostridium perfringens isolated from different stages of a duck production chain

    • Food Microbiology

    • Author(s): Li Xiu, Chuangang Zhu, Zhaobing Zhong, Lixue Liu, Suo Chen, Wenping Xu, Hairong Wang

      • Clostridium perfringens
      • Bacterial pathogens

  23. Salmonella Enteritidis survival in different temperatures and nutrient solution pH levels in hydroponically grown lettuce

    • Food Microbiology

    • Author(s): Panayiota Xylia, Antonios Chrysargyris, George Botsaris, Panagiotis Skandamis, Nikolaos Tzortzakis

      • Salmonella
      • Bacterial pathogens

  24. Analysis of seroprevalence data on Hepatitis E virus and Toxoplasma gondii in wild ungulates for the assessment of human exposure to zoonotic meat-borne pathogens

    • Food Microbiology

    • Author(s): Matteo Crotta, Luca Pellicioli, Alessandra Gaffuri, Tiziana Trogu, Nicoletta Formenti, Vito Tranquillo, Camilla Luzzago, Nicola Ferrari, Paolo Lanfranchi

      • Hepatitis
      • Toxoplasma gondii
      • Parasites
      • Viruses

  25. Tracing Clostridium perfringens strains from beef processing of slaughter house by pulsed-field gel electrophoresis, and the distribution and toxinotype of isolates in Shaanxi province, China

    • Food Microbiology

    • Author(s): Yanfen Jiang, Yinghui Ma, Qianqian Liu, Tianmei Li, Yiming Li, Kangkang Guo, Yanming Zhang

      • Bacterial pathogens
      • Clostridium perfringens