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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 126 - 150 of 152

  1. Recent advances in the extraction of bioactive compounds with subcritical water: A review

    • Trends in Food Science & Technology

    • Author(s): Jixian Zhang, Chaoting Wen, Haihui Zhang, Yuqing Duan, Haile Ma

  2. Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection

    • Trends in Food Science & Technology

    • Author(s): Hanzhi Fan, Min Zhang, Bhesh Bhandari, Chao-hui Yang

  3. Recent development in rapid detection techniques for microorganism activities in food matrices using bio-recognition: A review

    • Trends in Food Science & Technology

    • Author(s): Heera Jayan, Hongbin Pu, Da-Wen Sun

  4. Interplay of antibiotic resistance and food-associated stress tolerance in foodborne pathogens

    • Trends in Food Science & Technology

    • Author(s): Xinyu Liao, Yanna Ma, Eric Banan-Mwine Daliri, Shigenobu Koseki, Shuai Wei, Donghong Liu, Xingqian Ye, Shiguo Chen, Tian Ding

  5. Microbial response to some nonthermal physical technologies

    • Trends in Food Science & Technology

    • Author(s): Dan Wu, Fereidoun Forghani, Eric Banan-Mwine Daliri, Jiao Li, Xinyu Liao, Donghong Liu, Xingqian Ye, Shiguo Chen, Tian Ding

  6. The concentration of potentially toxic elements in eggs: A systematic review-meta-analysis and probabilistic health risk assessment

    • Trends in Food Science & Technology

    • Author(s): Ali Atamaleki, Mohsen Sadani, Amir Raoofi, Ali Miri, Saeed Gharibian Bajestani, Yadolah Fakhri, Zoha Heidarinejad, Amin Mousavi Khaneghah

      Abstract
      Background

      There is an increasing trend in the consumption of egg on a worldwide scale, however, it can be a source of potentially toxic elements (PTEs) which could threaten the health of consumers.

  7. Internet of Things in food safety: Literature review and a bibliometric analysis

    • Trends in Food Science & Technology

    • Author(s): Yamine Bouzembrak, Marcel Klüche, Anand Gavai, Hans J.P. Marvin

      Abstract
      Background

      Internet of Things (IoT) is growing exponentially and can become an enormous source of information. IoT has provided new opportunities in different domains but also challenges are apparent that must be addressed. Little attention has been paid to the potential use of IoT in the food safety domain and therefore the aim of this study was to fill this gap.

  8. Nanoencapsulated nisin: An engineered natural antimicrobial system for the food industry

    • Trends in Food Science & Technology

    • Author(s): Akbar Bahrami, Rana Delshadi, Seid Mahdi Jafari, Leonard Williams

  9. Food supplements’ non-conformity in Europe – Poland: a case study

    • Trends in Food Science & Technology

    • Author(s): Aleksandra Kowalska, Milena Bieniek, Louise Manning

      Abstract
      Background

      Mislabelling and substitution of ingredients in food supplements is a growing concern for regulators, businesses and consumers. Whilst there is a body of literature that has considered food and drink substitution and mislabelling, there is limited published research on the compliance of food supplements with regulatory requirements.

  10. Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods

    • Trends in Food Science & Technology

    • Author(s): Chieh-Hsiu Lee, Kai-Ting Chen, Jer-An Lin, Yu-Ting Chen, Yi-An Chen, Jung-Tsung Wu, Chang-Wei Hsieh

  11. Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

    • Trends in Food Science & Technology

    • Author(s): Yanan Sun, Min Zhang, Zhongxiang Fang

  12. Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?

    • Trends in Food Science & Technology

    • Author(s): Tânia Gonçalves Albuquerque, Helena S. Costa, Mafalda Alexandra Silva, M. Beatriz P.P. Oliveira

  13. Novel thermal and non thermal processing of watermelon juice

    • Trends in Food Science & Technology

    • Author(s): Chiranjit Bhattacharjee, V.K. Saxena, Suman Dutta

  14. Research progress in peanut allergens and their allergenicity reduction

    • Trends in Food Science & Technology

    • Author(s): Xiaowen Pi, Yin Wan, Yili Yang, Ruyi Li, Xiaojiang Wu, Mingyong Xie, Xin Li, Guiming Fu

  15. Application of essential oil as a sustained release preparation in food packaging

    • Trends in Food Science & Technology

    • Author(s): Jian Ju, Xueqi Chen, Yunfei Xie, Hang Yu, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao

      Abstract
      Background

      Aromatic essential oils (EO) are important plant extracts that have attracted great interest for their various biological activities and their potential to replace chemical preservatives in the field of food preservation. Moreover, the volatility of EOs has further expanded their applications in antibacterial packaging (AP) systems.

  16. Effective strategies for reduction of oil content in deep-fat fried foods: A review

    • Trends in Food Science & Technology

    • Author(s): Jacob Tizhe Liberty, Jalal Dehghannya, Michael O. Ngadi

  17. Recent trends and applications of cellulose nanocrystals in food industry

    • Trends in Food Science & Technology

    • Author(s): Ruojun Mu, Xin Hong, Yongsheng Ni, Yuanzhao Li, Jie Pang, Qi Wang, Jianbo Xiao, Yafeng Zheng

      Abstract
      Background

      The development of nanomaterials with edible and biodegradable properties is now an urgent need of food science and technology. The application of nanomaterials in the food production, processing and packaging promotes the development of a novel technology - food nanotechnology.

  18. Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus

    • Trends in Food Science & Technology

    • Author(s): Martin D. Webb, Gary C. Barker, Kaarin E. Goodburn, Michael W. Peck

      Abstract
      Background

      Spores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell multiplication during refrigerated storage may lead to bacterial concentrations that are hazardous to health.

      • Bacillus cereus

  19. Intelligent packaging: Trends and applications in food systems

    • Trends in Food Science & Technology

    • Author(s): S. Kalpana, S.R. Priyadarshini, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan

  20. The occurrence of mycotoxins in breast milk, fruit products and cereal-based infant formula: A review

    • Trends in Food Science & Technology

    • Author(s): Carolina Fernanda Sengling Cebin Coppa, Amin Mousavi Khaneghah, Paula Alvito, Ricardo Assunção, Carla Martins, Ismail Eş, Bruna Leonel Gonçalves, Diane Valganon de Neeff, Anderson S. Sant'Ana, Carlos Humberto Corassin, Carlos Augusto Fernandes Oliveira

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  21. Mycotoxin contamination in food: An exposition on spices

    • Trends in Food Science & Technology

    • Author(s): M.P. Thanushree, D. Sailendri, K.S. Yoha, J.A. Moses, C. Anandharamakrishnan

      Abstract
      Background

      Among several food and agricultural commodities, spices are valued for their characteristic flavor. They may also impart color and improve the overall keeping quality of the food. Apart from being used in various indigenous recipes and cuisines, spice and spice extracts are used in traditional medicines, cosmetics, and in a range of other applications.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  22. Balancing the desire to decrease food waste with requirements of food safety

    • Trends in Food Science & Technology

    • Publication date: Available online 27 July 2018

      Source: Trends in Food Science & Technology

      Author(s): Gyula Kasza, Barbara Szabó-Bódi, Zoltán Lakner, Tekla Izsó

  23. Antibiotic resistance in foodborne bacteria

    • Trends in Food Science & Technology

    • Publication date: Available online 10 August 2018

      Source: Trends in Food Science & Technology

      Author(s): Manuela Caniça, Vera Manageiro, Hikmate Abriouel, Jacob Moran-Gilad, Charles M.A.P. Franz

  24. An introduction to current food safety needs

    • Trends in Food Science & Technology

    • Publication date: Available online 12 September 2018

      Source: Trends in Food Science & Technology

      Author(s): Katherine Flynn, Begoña Pérez Villarreal, Alejandro Barranco, Nastasia Belc, Bryndis Björnsdóttir, Vincenzina Fusco, Sandra Rainieri, Sigrun Elsa Smaradóttir, Irina Smeu, Paula Teixeira, Hrönn Ólína Jörundsdóttir

  25. Establishing common ground - bridging health care professionals and food safety experts in public communication

    • Trends in Food Science & Technology

    • Publication date: Available online 13 November 2018

      Source: Trends in Food Science & Technology

      Author(s): Lars Münter, Anders Miki Bojesen