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National Agricultural Library
U.S. Department of Agriculture
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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 26 - 50 of 152

  1. Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies

    • Trends in Food Science & Technology

    • Author(s): Chuanjie Gong, Yunxiang He, Yao Tang, Rong Hu, Yuanping Lv, Qisheng Zhang, Blaise L. Tardy, Joseph J. Richardson, Qiang He, Junling Guo, Yuanlong Chi

  2. State of the art review of Big Data and web-based Decision Support Systems (DSS) for food safety risk assessment with respect to climate change

    • Trends in Food Science & Technology

    • Author(s): Gopaiah Talari, John O'Brien, Cronan McNamara, Enda Cummins

  3. Organisational forgetting: The food safety risk associated with unintentional knowledge loss

    • Trends in Food Science & Technology

    • Author(s): Louise Manning, Wyn Morris, Ian Birchmore

      Abstract
      Background
      Organisational forgetting is associated with unintentional knowledge loss that makes both food businesses and consumers vulnerable to a food safety incident. It is essential that food businesses have strategies and processes in place to minimise unintentional knowledge loss to ensure that essential knowledge is retained, maintained and stays valid.

  4. Quantitative methods to predict the effect of climate change on microbial food safety: A needs analysis

    • Trends in Food Science & Technology

    • Author(s): Lydia Katsini, Satyajeet Bhonsale, Simen Akkermans, Styliani Roufou, Sholeem Griffin, Vasilis Valdramidis, Ourania Misiou, Konstantinos Koutsoumanis, Carlos Andre Munoz Lopez, Monika Polanska, Jan Van Impe Abstract Background: Food systems are both affecting and being affected by climate change.

  5. Application of surface-enhanced Raman spectroscopy using silver and gold nanoparticles for the detection of pesticides in fruit and fruit juice

    • Trends in Food Science & Technology

    • Author(s): Su-Yan Wang, Xin-Chi Shi, Gui-Yang Zhu, Yun-Jiao Zhang, Da-Yong Jin, Yi-Dong Zhou, Feng-Quan Liu, Pedro Laborda

      • Pesticide residues
      • Chemical contaminants

  6. Raman spectroscopy for virus detection and the implementation of unorthodox food safety

    • Trends in Food Science & Technology

    • Author(s): Chia-Chi Huang, Zi-Han Hsu, Yen-Shi Lai

  7. Control of Listeria monocytogenes in low-moisture foods

    • Trends in Food Science & Technology

    • Author(s): Michael H. Taylor, Mei-Jun Zhu

      • Listeria monocytogenes
      • Bacterial pathogens

  8. Review controlling Listeria monocytogenes in ready-to-eat meat and poultry products: An overview of outbreaks, current legislations, challenges, and future prospects

    • Trends in Food Science & Technology

    • Author(s): Xin Zhang, Shouwei Wang, Xi Chen, Chao Qu

      Background
      Listeriosis is a sporadic foodborne disease but with a high fatality. Ready-to-eat (RTE) meat and poultry products (MPPs) are the major associated food vehicles. The consumption of RTE-MPPs products is rapidly increasing due to the modern fast-paced lifestyle. Contamination of Listeria monocytogenes would create a human health crisis and an economic loss.

      • Listeria monocytogenes
      • Bacterial pathogens

  9. Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables

    • Trends in Food Science & Technology

    • Author(s): Lili Mao, Pranita Mhaske, Xin Zing, Stefan Kasapis, Mahsa Majzoobi, Asgar Farahnaky

  10. Review article: Food safety culture from the perspective of the Australian horticulture industry

    • Trends in Food Science & Technology

    • Author(s): Elizabeth J. Frankish, Graham McAlpine, Deon Mahoney, Bisi Oladele, Pieternel A. Luning, Thomas Ross, John P. Bowman, Hayriye Bozkurt

  11. Application progress of microfluidics-integrated biosensing platforms in the detection of foodborne pathogens

    • Trends in Food Science & Technology

    • Author(s): XuRan Fu, JiaDi Sun, Rong Liang, HongYan Guo, Liping Wang, Xiulan Sun

  12. Maize food chain and mycotoxins: A review on occurrence studies

    • Trends in Food Science & Technology

    • Author(s): Marta Leite, Andreia Freitas, Ana Sanches Silva, Jorge Barbosa, Fernando Ramos

  13. The concentration of aflatoxin M1 in raw and pasteurized milk: A worldwide systematic review and meta-analysis

    • Trends in Food Science & Technology

    • Author(s): Inass Mollayusefian, Vahid Ranaei, Zahra Pilevar, Marina M.S. Cabral-Pinto, Ali Rostami, Amene Nematolahi, Khaled Mohamed Khedher, Van Nam Thai, Yadolah Fakhri, Amin Mousavi Khaneghah

      Background
      Despite numerous studies regarding the prevalence of AFM1 in Milk, no systematic review and meta-analysis study on a global scale was conducted.

      • Aflatoxins
      • Natural toxins

  14. Recent advances on development of portable biosensors for monitoring of biological contaminants in foods

    • Trends in Food Science & Technology

    • Author(s): Shirin Eyvazi, Behzad Baradaran, Ahad Mokhtarzadeh, Miguel de la Guardia

      Background
      There is a demand for easy, rapid and affordable analysis of biological contaminants in foods to guarantee their safety and quality. Most analysis of food contaminants is commonly performed in a limited number of samples in centralized laboratories by an expert technician. Therefore, developing of alternative techniques such as portable biosensors is of great significance.

  15. Current state-of-the-art diagnostics for Norovirus detection: Model approaches for point-of-care analysis

    • Trends in Food Science & Technology

    • Author(s): Maja A. Zaczek-Moczydlowska, Azadeh Beizaei, Michael Dillion, Katrina Campbell

      • Norovirus
      • Viruses

  16. Food safety hazards of bee pollen – A review

    • Trends in Food Science & Technology

    • Author(s): Rita Végh, Mariann Csóka, Csilla Sörös, László Sipos

      Background
      Bee pollen is a natural apicultural product that is becoming popular among health-conscious consumers due to its wide variety of nutrients and bioactive substances. However, only a limited number of countries have established requirements for the quality and safety of the product so far.

  17. Mango peels as food ingredient / additive: Nutritional value, processing, safety and applications

    • Trends in Food Science & Technology

    • Author(s): Sara Marçal, Manuela Pintado

      Background
      It was estimated that each year, 15–25 million tons of mango peels and stones are generated. The deposition of mango byproducts in landfills cause severe environmental problems.

      Scope and approach
      In this review, the main research encompassing phytochemical composition, processing and food industry applications of mango peels were discussed.

  18. Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review

    • Trends in Food Science & Technology

    • Author(s): Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, Muhammed Navaf, Cherakkathodi Sudheesh, Sarasan Sabu, Abhilash Sasidharan, Shabir Ahmad Mir, Johnsy George, Amin Mousavi Khaneghah

  19. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review

    • Trends in Food Science & Technology

    • Author(s): Bhawna Bisht, Pooja Bhatnagar, Prateek Gururani, Vinod Kumar, Mahipal Singh Tomar, Rajat Sinhmar, Nitika Rathi, Sanjay Kumar

      Background
      Food irradiation is a non-thermal, energy-efficient, non-chemical and physical method of food preservation in which the food is exposed to various ionizing and non-ionizing radiations. It is used to extend the shelf-life of a product by not adversely affecting its nutritive parameters.

  20. Application of cold plasma technology in the food industry and its combination with other emerging technologies

    • Trends in Food Science & Technology

    • Author(s): Yilmaz Ucar, Zafer Ceylan, Mustafa Durmus, Oktay Tomar, Turgay Cetinkaya

      Background
      The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in the food industry because of its effectiveness in preserving the natural aroma and flavor and antimicrobial activity.

  21. Circular food supply chains – Impact on value addition and safety

    • Trends in Food Science & Technology

    • Author(s): Vera Lavelli

      Background
      The “linear” manufacturing processes generate waste materials and products that after their use end up in landfills and incinerators. Circular supply chains implement one of the basic concepts of the bioeconomy, i.e., collecting waste streams in order to recycle them into new products, thus achieving a more sustainable production system.

  22. The prevalence of aflatoxins in commercial baby food products: A global systematic review, meta-analysis, and risk assessment study

    • Trends in Food Science & Technology

    • Author(s): Moein Bashiry, Fardin Javanmardi, Ehsan Sadeghi, Sajad Shokri, Hedayat Hossieni, Carlos A.F. Oliveira, Amin Mousavi Khaneghah

      Background
      Aflatoxins are groups of mycotoxins that can be generally found in foods, particularly cereals and nuts. Cereal-based baby foods are important energy supplement sources, though the possibility of mycotoxin contamination in these products have been reported frequently.

      • Aflatoxins
      • Natural toxins

  23. Cold plasma technology for fruit based beverages: A review

    • Trends in Food Science & Technology

    • Author(s): Roji Waghmare

  24. Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications

    • Trends in Food Science & Technology

    • Author(s): Cuiyun Zhang, Lunjie Huang, Hongbin Pu, Da-Wen Sun

  25. Influences of food contaminants and additives on gut microbiota as well as protective effects of dietary bioactive compounds

    • Trends in Food Science & Technology

    • Author(s): Min Luo, Dan-Dan Zhou, Ao Shang, Ren-You Gan, Hua-Bin Li