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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 301 - 325 of 822

  1. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

    • Food Microbiology

    • Author(s): Luca Settanni, Pietro Barbaccia, Adriana Bonanno, Marialetizia Ponte, Rosalia Di Gerlando, Elena Franciosi, Antonino Di Grigoli, Raimondo Gaglio

      • Staphylococcus aureus
      • Bacterial pathogens

  2. Comparison of predicted and impedance determined growth of Listeria innocua in complex food matrices

    • Food Microbiology

    • Author(s): Laura Nyhan, Nicholas Johnson, Máire Begley, Padraic O’Leary, Michael Callanan

      • Listeria monocytogenes
      • Bacterial pathogens

  3. Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80-90°C

    • Food Microbiology

    • Author(s): Gabriella Mendes-Oliveira, Amanda J. Deering, M. Fernanda San Martin-Gonzalez, Osvaldo H. Campanella

      • Salmonella
      • Bacterial pathogens

  4. Shiga toxin-producing Escherichia coli survives storage in wheat flour for two years

    • Food Microbiology

    • Author(s): Alexander Gill, Tanis McMahon, Forest Dussault, Nicholas Petronella

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  5. Quercetin repressed the stress response factor (sigB) and virulence genes (prfA, actA, inlA, and inlC), lower the adhesion, and biofilm development of L. monocytogenes

    • Food Microbiology

    • Author(s): J. Vazquez-Armenta F., A. Hernandez-Oñate M., A. Martinez-Tellez M., A. Lopez-Zavala A., A. Gonzalez-Aguilar G., M. Gutierrez-Pacheco M., F. Ayala-Zavala J.

      • Listeria monocytogenes
      • Bacterial pathogens

  6. Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage

    • Food Microbiology

    • Author(s): Kenneth F. Ballom, Hsieh-Chin Tsai, Mike Taylor, Juming Tang, Mei-Jun Zhu

      • Bacterial pathogens
      • Listeria monocytogenes

  7. Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants

    • Food Microbiology

    • Author(s): Alberto Alía, María J. Andrade, Juan J. Córdoba, Irene Martín, Alicia Rodríguez

      • Bacterial pathogens
      • Listeria monocytogenes

  8. Salmonella inactivation and cross-contamination on cherry and grape tomatoes under simulated wash conditions

    • Food Microbiology

    • Author(s): Samantha Bolten, Ganyu Gu, Yaguang Luo, Sam Van Haute, Bin Zhou, Pat Millner, Shirley A. Micallef, Xiangwu Nou

      • Bacterial pathogens
      • Salmonella

  9. Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses

    • Food Microbiology

    • Author(s): Chawalit Kocharunchitt, Lyndal Mellefont, John P. Bowman, Tom Ross

      • Salmonella
      • Bacterial pathogens

  10. Synergistic activities of gaseous oregano and thyme thymol essential oils against Listeria monocytogenes on surfaces of a laboratory medium and radish sprouts

    • Food Microbiology

    • Author(s): Yurim Cho, Hoikyung Kim, Larry R. Beuchat, Jee-Hoon Ryu

      • Bacterial pathogens
      • Listeria monocytogenes

  11. Impact of exposure to cold and cold-osmotic stresses on virulence-associated characteristics of Listeria monocytogenes strains

    • Food Microbiology

    • Author(s): Ângela Alves, Rui Magalhães, Teresa R.S. Brandão, Lígia Pimentel, Luis M. Rodríguez-Alcalá, Paula Teixeira, Vânia Ferreira

      • Bacterial pathogens
      • Listeria monocytogenes

  12. Methyl anthranilate: a novel quorum sensing inhibitor and anti-biofilm agent against Aeromonas sobria

    • Food Microbiology

    • Author(s): Tingting Li, Xiaojia Sun, Haitao Chen, Binbin He, Yongchao Mei, Dangfeng Wang, Jianrong Li

  13. Shiga toxin-producing Escherichia coli isolates from red deer (Cervus elaphus), roe deer (Capreolus capreolus) and fallow deer (Dama dama) in Poland

    • Food Microbiology

    • Author(s): Anna Szczerba-Turek, Jan Siemionek, Piotr Socha, Agata Bancerz-Kisiel, Aleksandra Platt-Samoraj, Karolina Lipczynska-Ilczuk, Wojciech Szweda

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
      • Escherichia coli O157:H7

  14. Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line

    • Food Microbiology

    • Author(s): Stanley H. Chen, Narelle Fegan, Chawalit Kocharunchitt, John P. Bowman, Lesley L. Duffy

      • Staphylococcus aureus
      • Bacterial pathogens
      • Campylobacter

  15. Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas frescal cheese made with oregano and rosemary essential oils

    • Food Microbiology

    • Author(s): Helena Taina Diniz-Silva, Larissa Ramalho Brandão, Mércia de Sousa Galvão, Marta Suely Madruga, Janeeyre Ferreira Maciel, Evandro Leite de Souza, Marciane Magnani

      • Bacterial pathogens

  16. Modelling the combined effect of chlorine, benzyl isothiocyanate, exposure time and cut size on the reduction of Salmonella in fresh-cut lettuce during washing process

    • Food Microbiology

    • Author(s): Sofia Griselda Cuggino, Isabel Bascón Villegas, Francisco Rincón, Alejandra Pérez Agostini, Guiomar Posada-Izquierdo, Javier Marugán, Cristina Pablos Carro, Fernando Pérez-Rodríguez

      • Salmonella
      • Bacterial pathogens

  17. The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine

    • Food Microbiology

    • Author(s): Zhibin Liu, Zhiyao Wang, Jinyuan Sun, Li Ni

      • Cronobacter
      • Bacterial pathogens

  18. An overview of Yersinia enterocolitica and related species in samples of different origin from San Luis, Argentina

    • Food Microbiology

    • Author(s): Cecilia Lucero Estrada, Gabriela Isabel Favier, María Esther Escudero

      • Yersinia
      • Bacterial pathogens

  19. The antimicrobial activity of coenzyme Q0 against planktonic and biofilm forms of Cronobacter sakazakii

    • Food Microbiology

    • Author(s): Du Guo, Shuo Wang, Jiahui Li, Fangting Bai, Yanpeng Yang, Yunfeng Xu, Sen Liang, Xiaodong Xia, Xin Wang, Chao Shi

      • Cronobacter
      • Bacterial pathogens

  20. Inactivation of Salmonella spp. in Tahini Using Plant Essential Oil Extracts

    • Food Microbiology

    • Author(s): Anas A. Al-Nabulsi, Tareq M. Osaili, Amin N. Olaimat, Weam E. Almasri, Mutamed Ayyash, Murad A. Al-Holy, Ziad W. Jaradat, Reyad S. Obaid, Richard A. Holley

      • Bacterial pathogens
      • Salmonella

  21. High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food

    • Food Microbiology

    • Author(s): Dandan Xu, Peng Wang, Xin Zhang, Jian Zhang, Yong Sun, Lihua Gao, Wenping Wang

      • Bacterial pathogens

  22. Corrigendum to “Efficacy of Vibrio parahaemolyticus depuration in oysters” [Food Microbiol. 79 (2019) 35–40]

    • Food Microbiology

    • Author(s): Xiaoye Shen, Yi-Cheng Su, Chengchu Liu, Tom Oscar, Angelo DePaola

      • Bacterial pathogens
      • Vibrio

  23. Why be serious about emetic Bacillus cereus: Cereulide production and industrial challenges

    • Food Microbiology

    • Author(s): Katia Rouzeau-Szynalski, Katharina Stollewerk, Ute Messelhäusser, Monika Ehling-Schulz

      • Bacillus cereus
      • Bacillus cereus

  24. Ìn situ inactivation of human norovirus GII.4 by cold plasma: Ethidium monoazide (EMA)-coupled RT-qPCR underestimates virus reduction and fecal material suppresses inactivation

    • Food Microbiology

    • Author(s): Hamada A. Aboubakr, Fernando Sampedro Parra, James Collins, Peter Bruggeman, Sagar M. Goyal

      • Norovirus
      • Viruses

  25. Application of MALDI-TOF MS to species complex differentiation and strain typing of food related fungi: Case studies with Aspergillus section Flavi species and Penicillium roqueforti isolates

    • Food Microbiology

    • Author(s): Laura Quéro, Priscillia Courault, Beatrice Cellière, Sophie Lorber, Jean-Luc Jany, Olivier Puel, Victoria Girard, Valérie Vasseur, Patrice Nodet, Jérôme Mounier