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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 351 - 375 of 981

  1. Inhibition of Bacillus cereus by garlic (Allium sativum) essential oil during manufacture of white sufu, a traditional Chinese fermented soybean curd

    • LWT

    • Author(s): Zekun Jin, Li Li, Yin Zheng, Peipei An

      • Bacillus cereus

  2. Combined treatment with a 222-nm krypton-chlorine excilamp and a 280-nm LED-UVC for inactivation of Salmonella Typhimurium and Listeria monocytogenes

    • LWT

    • Author(s): Minjung Shin, Sang-Soon Kim, Dong-Hyun Kang

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  3. Myristica fragrans essential oil nanoemulsion as novel green preservative against fungal and aflatoxin contamination of food commodities with emphasis on biochemical mode of action and molecular docking of major components

    • LWT

    • Author(s): Somenath Das, Vipin Kumar Singh, Abhishek Kumar Dwivedy, Anand Kumar Chaudhari, Nawal Kishore Dubey

      • Natural toxins
      • Aflatoxins

  4. Evaluation and meta-analysis of test accuracy of direct PCR and bioassay methods for detecting Toxoplasma gondii in meat samples

    • LWT

    • Author(s): Surabhi Rani, Abani K. Pradhan

      • Toxoplasma gondii
      • Parasites

  5. Application of Bayesian statistics to model Incidence of Vibrio parahaemolyticus associated with fishery products and their geographical distribution in China

    • LWT

    • Author(s): Yongheng Yang, Lijuan Wei, Jianan Pei

      • Bacterial pathogens
      • Vibrio

  6. Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

    • LWT

    • Author(s): Daniel Martín-Vertedor, Nuno Rodrigues, Ítala M.G. Marx, Luís G. Dias, Ana C.A. Veloso, José Alberto Pereira, António M. Peres

      • Chemical contaminants

  7. The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise

    • LWT

    • Author(s): Laura Menchetti, Agnese Taticchi, Sonia Esposto, Maurizio Servili, David Ranucci, Raffaella Branciari, Dino Miraglia

      • Bacterial pathogens
      • Salmonella

  8. The PCR∼HCR dual signal amplification strategy for ultrasensitive detection of Escherichia coli O157:H7 in milk

    • LWT

    • Author(s): Taobo Liang, Xin Wu, Bolu Chen, Ju Liu, Zoraida P. Aguilar, Hengyi Xu

      • Bacterial pathogens

  9. Antifungal and aflatoxin B1 inhibitory efficacy of nanoencapsulated Pelargonium graveolens L. essential oil and its mode of action

    • LWT

    • Author(s): Anupam Kujur, Akshay Kumar, Amrita Yadav, Bhanu Prakash

      • Natural toxins
      • Aflatoxins

  10. Combined treatment of nut by-product extracts and peracetic acid against Listeria monocytogenes on red mustard and kale leaves

    • LWT

    • Author(s): Chae-Hun Lee, Ji-Hoon Kang, Hyuk-Je Woo, Kyung Bin Song

      • Bacterial pathogens
      • Listeria monocytogenes

  11. Thermal inactivation of Salmonella enterica in Philippine flowing-type peanut butter

    • LWT

    • Author(s): Mark Anthony B. Pelaez, Gerieka R. Anapi, Donna V. Bautista, Ma. Dulce P. Dallo, Joseph Conrad M. Libunao, Alonzo A. Gabriel

      • Bacterial pathogens
      • Salmonella

  12. The effects of removing aflatoxin B1 and T-2 toxin by lactic acid bacteria in high-salt fermented fish product medium under growth stress

    • LWT

    • Author(s): Lin Ye, Yaling Wang, Lijun Sun, Zhijia Fang, Qi Deng, Yuying Huang, Peishan Zheng, Qi Shi, Jianmeng Liao, Jian Zhao

      • Aflatoxins
      • Natural toxins

  13. Risk to public health related to the presence of ochratoxin A in wines from Fruska Gora

    • LWT

    • Author(s): Ljilja Torović, Iboja Lakatoš, Tatjana Majkić, Ivana Beara

      • Mycotoxins
      • Natural toxins

  14. Efficiency of phage cocktail to reduce Salmonella Typhimurium on chicken meat during low temperature storage

    • LWT

    • Author(s): Mattika Abhisingha, Jureeporn Dumnil, Chetsadaporn Pitaksutheepong

      • Bacterial pathogens
      • Salmonella

  15. Survival of staphylococci and transmissibility of their antimicrobial resistance genes in milk after heat treatments

    • LWT

    • Author(s): E.M. Taher, F. Hemmatzadeh, S.A. Aly, H.A. Elesswy, K.R. Petrovski

  16. Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce.

    • LWT

    • Author(s): Mariana Cap, Dante Rojas, Mariano Fernandez, Micaela Fulco, Anabel Rodriguez, Trinidad Soteras, Diego Cristos, Marina Mozgovoj

      • Bacterial pathogens
      • Salmonella

  17. Inactivation efficacy of a sixteen UVC LED module to control foodborne pathogens on selective media and sliced deli meat and spinach surfaces

    • LWT

    • Author(s): Do-Kyun Kim, Dong-Hyun Kang

  18. A comparative adsorption study of aflatoxin B1 and aflatoxin G1 in almond butter fermented by Lactobacillus fermentum and Lactobacillus delbrueckii subsp. lactis

    • LWT

    • Author(s): Seyed Mohammad Bagher Hashemi, Mohammad Javad Amiri

      • Aflatoxins
      • Natural toxins

  19. Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing

    • LWT

    • Author(s): Alberto Alía, María J. Andrade, Alicia Rodríguez, Irene Martín, Aida Pérez-Baltar, Margarita Medina, Juan J. Córdoba

      • Listeria monocytogenes
      • Bacterial pathogens

  20. Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment

    • LWT

    • Author(s): Si Hyeon Roh, Yeong Ji Oh, Seung Young Lee, Joo Hyun Kang, Sea C. Min

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  21. Synthesis and characterisation of alternan-stabilised silver nanoparticles and determination of their antibacterial and antifungal activities against foodborne pathogens and fungi

    • LWT

    • Author(s): Mustafa Tahsin Yilmaz, Hümeyra İspirli, Osman Taylan, Enes Dertli

  22. Single primer isothermal amplification coupled with SYBR Green II: Real-time and rapid visual methods for detection of Listeria monocytogenes in raw chicken

    • LWT

    • Author(s): Qian Yang, Hui Xu, Yunzhe Zhang, Yi Liu, Xin Lu, Xianxian Feng, Jianxin Tan, Shuaihua Zhang, Wei Zhang

      • Listeria monocytogenes
      • Bacterial pathogens

  23. Farm management practices that affect the prevalence of Salmonella in pastured poultry farms

    • LWT

    • Author(s): Daizy Hwang, Michael J. Rothrock, Hao Pang, Govindaraj Dev Kumar, Abhinav Mishra

      • Salmonella
      • Bacterial pathogens

  24. Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage

    • LWT

    • Author(s): R. Cava, J. García-Parra, L. Ladero

  25. Inactivation kinetics of Listeria monocytogenes in whey dairy beverage processed with ohmic heating

    • LWT

    • Author(s): Mayara O. Pereira, Jonas T. Guimarães, Gustavo L.P.A. Ramos, Leonardo do Prado-Silva, Janaina S. Nascimento, Anderson S. Sant’Ana, Robson M. Franco, Adriano G. Cruz

      • Bacterial pathogens
      • Listeria monocytogenes