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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 476 - 500 of 1267

  1. Polyvinyl alcohol/gelatin nanocomposite containing ZnO, TiO2 or ZnO/TiO2 nanoparticles doped on 4A zeolite: Microbial and sensory qualities of packaged white shrimp during refrigeration

    • International Journal of Food Microbiology

    • Author(s): Maryam Azizi-lalabadi, Ali Ehsani, Babak Ghanbarzadeh, Bahark Divband

      • Staphylococcus aureus
      • Bacterial pathogens
      • Listeria monocytogenes

  2. Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures

    • International Journal of Food Microbiology

    • Author(s): Luis Sabillón, Jayne Stratton, Devin Rose, Andréia Bianchini

      • Bacterial pathogens
      • Salmonella

  3. Occurrence of selected viral and bacterial pathogens and microbiological quality of fresh and frozen strawberries sold in Spain

    • International Journal of Food Microbiology

    • Author(s): J. Ortiz-Solà, I. Viñas, P. Colás-Medà, M. Anguera, M. Abadias

      • Bacterial pathogens
      • Viruses
      • Listeria monocytogenes
      • Norovirus
      • Salmonella

  4. Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains

    • International Journal of Food Microbiology

    • Author(s): Elina Säde, Per Johansson, Tytti Heinonen, Jenni Hultman, Johanna Björkroth

  5. Production and migration of patulin in Penicillium expansum molded apples during cold and ambient storage

    • International Journal of Food Microbiology

    • Author(s): Monika Coton, Thibaud Bregier, Elisabeth Poirier, Stella Debaets, Nathalie Arnich, Emmanuel Coton, Philippe Dantigny

      • Mycotoxins
      • Natural toxins

  6. Characterization of Penicillium s.s. and Aspergillus sect. nigri causing postharvest rots of pomegranate fruit in Southern Italy

    • International Journal of Food Microbiology

    • Author(s): Annamaria Mincuzzi, Antonio Ippolito, Cinzia Montemurro, Simona Marianna Sanzani

      • Mycotoxins
      • Natural toxins

  7. Inhibition of Salmonella enterica growth by competitive exclusion during early alfalfa sprout development using a seed-dwelling Erwinia persicina strain EUS78

    • International Journal of Food Microbiology

    • Author(s): Won-Il Kim, Soo Yeon Choi, Inyoung Han, Su Kyung Cho, Yeyeong Lee, Seunghoe Kim, Byeongsam Kang, Okhee Choi, Jinwoo Kim

      • Salmonella
      • Bacterial pathogens

  8. Post-process treatments are effective strategies to reduce Listeria monocytogenes on the surface of leafy greens: A pilot study

    • International Journal of Food Microbiology

    • Author(s): Pilar Truchado, Anne Elsser-Gravesen, Maria I. Gil, Ana Allende

      • Listeria monocytogenes
      • Bacterial pathogens

  9. Helicobacter pylori: Survival in cultivable and non-cultivable form in artificially contaminated Mytilus galloprovincialis

    • International Journal of Food Microbiology

    • Author(s): Nicoletta C. Quaglia, Maria M. Storelli, Teresa Scardocchia, Anna Lattanzi, Gaetano V. Celano, Rosa Monno, Angela Dambrosio

  10. Advanced oxidation process for the inactivation of Salmonella typhimurium on tomatoes by combination of gaseous ozone and aerosolized hydrogen peroxide

    • International Journal of Food Microbiology

    • Author(s): Xuetong Fan, Kimberly Sokorai, Joshua Gurtler

      • Salmonella
      • Bacterial pathogens

  11. The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach

    • International Journal of Food Microbiology

    • Author(s): Yangtai Liu, Wanxia Sun, Tianmei Sun, Leon G.M. Gorris, Xiang Wang, Baolin Liu, Qingli Dong

      • Listeria monocytogenes
      • Bacterial pathogens

  12. Temporal analysis of the Listeria monocytogenes population structure in floor drains during reconstruction and expansion of a meat processing plant

    • International Journal of Food Microbiology

    • Author(s): Beatrix Stessl, Kati Szakmary-Brändle, Ulrike Vorberg, Dagmar Schoder, Martin Wagner

      • Listeria monocytogenes
      • Bacterial pathogens

  13. Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements

    • International Journal of Food Microbiology

    • Author(s): L. Irène I. Ouoba, Alain Brice Vouidibio-Mbozo, Amarachukwu Anyogu, Promiselynda I. Obioha, Hagrétou Lingani-Sawadogo, Jane P. Sutherland, Lene Jespersen, Hamid B. Ghoddusi

      • Bacterial pathogens
      • Staphylococcus aureus
      • Bacterial pathogens
      • Staphylococcus aureus

  14. Waxing and cultivar affect Salmonella enterica persistence on cucumber (Cucumis sativus L.) fruit

    • International Journal of Food Microbiology

    • Author(s): Mary Theresa Callahan, Shirley A. Micallef

      • Bacterial pathogens
      • Salmonella
      • Salmonella
      • Bacterial pathogens

  15. Comparison of aflatoxin production of Aspergillus flavus at different temperatures and media: Proteome analysis based on TMT

    • International Journal of Food Microbiology

    • Author(s): Peng Wang, Perng-Kuang Chang, Qing Kong, Shihua Shan, Qijian Wei

      • Natural toxins
      • Aflatoxins
      • Aflatoxins
      • Natural toxins

  16. A polyphasic study of Aspergillus section Flavi isolated from corn in Guangxi, China- a hot spot of aflatoxin contamination

    • International Journal of Food Microbiology

    • Author(s): Usman Rasheed, Hao Wu, Jinfan Wei, Xiaoyun Ou, Peisheng Qin, Xiaohua Yao, Han Chen, Amanda Juan Chen, Bin Liu

      • Natural toxins
      • Aflatoxins
      • Aflatoxins
      • Natural toxins

  17. Distribution, diversity, virulence genotypes and antibiotic resistance for Salmonella isolated from a Brazilian pork production chain

    • International Journal of Food Microbiology

    • Author(s): Cibeli Viana, Mallu Jagnow Sereno, Kadigia Pegoraro, Ricardo Seiti Yamatogi, Douglas Ruben Call, Luciano dos Santos Bersot, Luís Augusto Nero

      • Bacterial pathogens
      • Salmonella
      • Bacterial pathogens
      • Salmonella

  18. Effects of ultraviolet-c treatment on growth and mycotoxin production by Alternaria strains isolated from tomato fruits

    • International Journal of Food Microbiology

    • Author(s): Nan Jiang, Zuliang Li, Liuqing Wang, He Li, Xuan Zhu, Xiaoyuan Feng, Meng Wang

  19. Commensal E. coli rapidly transfer antibiotic resistance genes to human intestinal microbiota in the Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME)

    • International Journal of Food Microbiology

    • Author(s): Ellen Lambrecht, Els Van Coillie, Eva Van Meervenne, Nico Boon, Marc Heyndrickx, Tom Van de Wiele

  20. Development of an extraction method to detect enteric viruses in dressed vegetables

    • International Journal of Food Microbiology

    • Available online 6 September 2019

      Author(s): Catherine Hennechart-Collette, Florian Niveau, Sandra Martin-Latil, Audrey Fraisse, Sylvie Perelle

      Abstract

      Food-borne viral infections are caused mainly by noroviruses (NoV) and the hepatitis A virus (HAV), which respectively cause gastroenteritis and hepatitis.

      • Norovirus
      • Hepatitis
      • Norovirus
      • Viruses
      • Viruses
      • Hepatitis

  21. Developing a novel molecular serotyping system based on capsular polysaccharide synthesis gene clusters of Vibrio parahaemolyticus

    • International Journal of Food Microbiology

    • Available online 1 September 2019

      Author(s): Yu Pang, Xi Guo, Xiao Tian, Fenxia Liu, Lu Wang, Junli Wu, Si Zhang, Shujie Li, Bin Liu

      • Vibrio
      • Bacterial pathogens

  22. High hydrostatic pressure inactivation of microorganisms: A probabilistic model for target log-reductions

    • International Journal of Food Microbiology

    • Available online 27 August 2019

      Author(s): Sencer Buzrul

      • Bacterial pathogens

  23. Estimating risk associated with human norovirus and hepatitis A virus in fresh Australian leafy greens and berries at retail

    • International Journal of Food Microbiology

    • Available online 26 August 2019

      Author(s): Valeria A. Torok, Kate R. Hodgson, Jessica Jolley, Alison Turnbull, Catherine McLeod

      • Viruses
      • Norovirus
      • Hepatitis
      • Bacterial pathogens

  24. Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment

    • International Journal of Food Microbiology

    • Available online 26 August 2019

      Author(s): Denes K.A. Rosario, Yago A.A. Bernardo, Yhan S. Mutz, Brijesh Tiwari, Andreja Rajkovic, Patricia C. Bernardes, Carlos A. Conte-Junior

      • Staphylococcus aureus
      • Bacterial pathogens

  25. Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties

    • International Journal of Food Microbiology

    • Available online 21 August 2019

      Author(s): Ziyi Hu, Alina Rohde, Lynn McMullen, Michael Gänzle

      • Bacterial pathogens