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National Agricultural Library
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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 1251 - 1268 of 1268

  1. Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: Initial evaluation using outbreak data (2007–2011)

    • International Journal of Food Microbiology

    • Publication date: 16 February 2015
      , Volume 195
      Author(s): M.T. Da Silva Felício , T. Hald , E. Liebana , A. Allende , M. Hugas , C. Nguyen-The , G. Skoien Johannessen , T. Niskanen , M. Uyttendaele , J. McLauchlin

      • Bacterial pathogens

  2. Risk assessment of Salmonella in Danish meatballs produced in the catering sector

    • International Journal of Food Microbiology

    • Publication date: 2 March 2015
      , Volume 196
      Author(s): Cleide O. de A. Møller , Maarten J. Nauta , Donald W. Schaffner , Paw Dalgaard , Bjarke B. Christensen , Tina B. Hansen

      • Bacterial pathogens
      • Salmonella

  3. Assessment of region, farming system, irrigation source and sampling time as food safety risk factors for tomatoes

    • International Journal of Food Microbiology

    • Publication date: 2 March 2015
      , Volume 196
      Author(s): Sivaranjani Pagadala , Sasha C. Marine , Shirley A. Micallef , Fei Wang , Donna M. Pahl , Meredith V. Melendez , Wesley L. Kline , Ruth A. Oni , Christopher S. Walsh , Kathryne L. Everts , Robert L. Buchanan

      • Bacterial pathogens

  4. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking

    • International Journal of Food Microbiology

    • Publication date: 16 March 2015
      , Volume 197
      Author(s): Anna Roccato , Mieke Uyttendaele , Veronica Cibin , Federica Barrucci , Veronica Cappa , Paola Zavagnin , Alessandra Longo , Antonia Ricci

      • Bacterial pathogens
      • Salmonella

  5. Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate

    • International Journal of Food Microbiology

    • Publication date: 2 March 2015
      , Volume 196
      Author(s): Sureerat Phuvasate , Yi-Cheng Su

      • Bacterial pathogens
      • Vibrio

  6. Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat

    • International Journal of Food Microbiology

    • Publication date: 2 February 2015
      , Volume 194
      Author(s): Mohamed K. Omer , Sigrun J. Hauge , Øyvin Østensvik , Birgitte Moen , Ole Alvseike , Ole-Johan Røtterud , Miguel Prieto , Sissel Dommersnes , Ole H. Nesteng , Truls Nesbakken

      • Shigella
      • Bacterial pathogens

  7. Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling

    • International Journal of Food Microbiology

    • Publication date: 16 February 2015
      , Volume 195
      Author(s): Lihan Huang

      • Bacterial pathogens
      • Clostridium perfringens

  8. Genetic diversity and virulence potential of Staphylococcus aureus isolates from raw and processed food commodities in Shanghai

    • International Journal of Food Microbiology

    • Publication date: 16 February 2015
      , Volume 195
      Author(s): Minghui Song , Yalong Bai , Jie Xu , Michelle Qiu Carter , Chunlei Shi , Xianming Shi

      • Bacterial pathogens
      • Staphylococcus aureus

  9. Prevalence and characterization of methicillin susceptible Staphylococcus aureus ST398 isolates from retail foods

    • International Journal of Food Microbiology

    • Publication date: 2 March 2015
      , Volume 196
      Author(s): Guanghui Li , Congming Wu , Xin Wang , Jianghong Meng

      • Bacterial pathogens
      • Staphylococcus aureus

  10. Cost-of-illness and disease burden of food-related pathogens in the Netherlands, 2011

    • International Journal of Food Microbiology

    • Publication date: 2 March 2015
      , Volume 196
      Author(s): Marie-Josée J. Mangen , Martijn Bouwknegt , Ingrid H.M. Friesema , Juanita A. Haagsma , Laetitia M. Kortbeek , Luqman Tariq , Margaret Wilson , Wilfrid van Pelt , Arie H. Havelaar

      • Bacterial pathogens
      • Parasites
      • Campylobacter
      • Staphylococcus aureus
      • Clostridium perfringens
      • Norovirus
      • Toxoplasma gondii
      • Viruses

  11. The microbiological quality of ready-to-eat salads in Turkey: A focus on Salmonella spp. and Listeria monocytogenes

    • International Journal of Food Microbiology

    • Publication date: 2 March 2015
      , Volume 196
      Author(s): Zeki Gurler , Sebnem Pamuk , Yeliz Yildirim , Nurhan Ertas

      • Listeria monocytogenes
      • Bacterial pathogens
      • Salmonella

  12. Assessment of human health risk associated with pyaemia in Danish finisher pigs when conducting visual-only inspection of the lungs

    • International Journal of Food Microbiology

    • Publication date: 2 March 2015
      , Volume 196
      Author(s): Amanda Brinch Kruse , Marianne Halberg Larsen , Peter Bæk Skou , Lis Alban

      • Bacterial pathogens
      • Staphylococcus aureus

  13. Ultrasound in the meat industry: General applications and decontamination efficiency

    • International Journal of Food Microbiology

    • Publication date: 2 April 2015
      , Volume 198
      Author(s): Fulya Turantaş , Gülden Başyiğit Kılıç , Birol Kılıç

  14. Norovirus cross-contamination during preparation of fresh produce

    • International Journal of Food Microbiology

    • Publication date: 2 April 2015
      , Volume 198
      Author(s): Stephen F. Grove , Annamalai Suriyanarayanan , Balasubramanyam Puli , Heng Zhao , Mingming Li , Di Li , Donald W. Schaffner , Alvin Lee

      • Norovirus
      • Viruses

  15. Electron beam inactivation of Tulane virus on fresh produce, and mechanism of inactivation of human norovirus surrogates by electron beam irradiation

    • International Journal of Food Microbiology

    • Publication date: 2 April 2015
      , Volume 198
      Author(s): Ashley Predmore , Gabriel C. Sanglay , Erin DiCaprio , Jianrong Li , R.M. Uribe , Ken Lee

      • Norovirus
      • Viruses

  16. Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores

    • International Journal of Food Microbiology

    • Publication date: 16 March 2015
      , Volume 197
      Author(s): Hue Luu-Thi , Jorinde Corthouts , Ioannis Passaris , Tara Grauwet , Abram Aertsen , Marc Hendrickx , Chris W. Michiels

      • Bacillus cereus

  17. Identification, characterization and mycotoxigenic ability of Alternaria spp. causing core rot of apple fruit in Greece

    • International Journal of Food Microbiology

    • Publication date: 16 March 2015
      , Volume 197
      Author(s): Panagiota Ntasiou , Charalampos Myresiotis , Sotiris Konstantinou , Euphemia Papadopoulou-Mourkidou , George S. Karaoglanidis

  18. Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients

    • International Journal of Food Microbiology

    • Publication date: 16 March 2015
      , Volume 197
      Author(s): Palmira De Bellis , Fiorenza Minervini , Mariaelena Di Biase , Francesca Valerio , Paola Lavermicocca , Angelo Sisto

      • Bacillus cereus