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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 76 - 100 of 152

  1. High-pressure processing in inactivation of Salmonella spp. in food products

    • Trends in Food Science & Technology

    • Author(s): Rubén Agregán, Paulo E.S. Munekata, Wangang Zhang, Jian Zhang, Cristina Perez-Santaescolástica, José M. Lorenzo

      • Bacterial pathogens
      • Salmonella

  2. Effect of yeasts on food quality and safety and possibilities of their inhibition

    • Trends in Food Science & Technology

    • Author(s): Reda Riesute, Joana Salomskiene, David Saez Moreno, Sonata Gustiene

  3. Novel decontamination approaches and their potential application for post-harvest aflatoxin control

    • Trends in Food Science & Technology

    • Author(s): Helina Marshall, Julie P. Meneely, Brian Quinn, Yueju Zhao, Paula Bourke, Brendan F. Gilmore, Guangtao Zhang, Christopher T. Elliott

      • Aflatoxins
      • Natural toxins

  4. Trends in food science & technology uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry

    • Trends in Food Science & Technology

    • Author(s): Mohamed A. Farag, Matta A. Mesak, Doaa B. Saied, Nada M. Ezzelarab

  5. Animal-free strategies in food safety & nutrition: What are we waiting for? Part I: Food safety

    • Trends in Food Science & Technology

    • Author(s): Alie de Boer, Lisette Krul, Markus Fehr, Lucie Geurts, Nynke Kramer, Maria Tabernero Urbieta, Johanneke van der Harst, Bob van de Water, Koen Venema, Katrin Schütte, Paul A. Hepburn

  6. Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods

    • Trends in Food Science & Technology

    • Author(s): Li-Zhen Deng, Yang Tao, Arun S. Mujumdar, Zhongli Pan, Chang Chen, Xu-Hai Yang, Zi-Liang Liu, Hui Wang, Hong-Wei Xiao

  7. Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods

    • Trends in Food Science & Technology

    • Author(s): Mohsen Gavahian, Noelia Pallares, Fadila Al Khawli, Emilia Ferrer, Francisco J. Barba

      • Chemical contaminants
      • Pesticide residues

  8. Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry

    • Trends in Food Science & Technology

    • Author(s): Jinming Dai, Bai mei, Changzhu Li, Haiying Cui, Lin Lin

  9. pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety

    • Trends in Food Science & Technology

    • Author(s): Mahmood Alizadeh-Sani, Esmail Mohammadian, Jong-Whan Rhim, Seid Mahdi Jafari

  10. Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety

    • Trends in Food Science & Technology

    • Author(s): Aleksandra Duda-Chodak, Marcin Lukasiewicz, Gabriela Zięć, Adam Florkiewicz, Agnieszka Filipiak-Florkiewicz

      COVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 300,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission significantly impede both its eradication and prevention.

  11. Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?

    • Trends in Food Science & Technology

    • Author(s): David de Paulo Farias, Fábio Fernandes de Araújo

      Background
      Currently, there is great concern about the consequences of COVID-19 on health and also on food supply globally. Ceasas are important food distribution centers in Brazil that have great economic importance in Brazilian agribusiness.

      • COVID-19

  12. Psychobiotics: An emerging alternative to ensure mental health amid the COVID-19 outbreak?

    • Trends in Food Science & Technology

    • Author(s): Fábio Fernandes de Araújo, David de Paulo Farias

      • COVID-19

  13. Foodborne bacterial stress responses to exogenous reactive oxygen species (ROS) induced by cold plasma treatments

    • Trends in Food Science & Technology

    • Author(s): Jun-Hu Cheng, Xiaoye Lv, Yuanyuan Pan, Da-Wen Sun

  14. Atmospheric cold plasma treatment of fruit juices: A review

    • Trends in Food Science & Technology

    • Author(s): E. Ozen, R.K. Singh

  15. Letter to the editor RE: The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis

    • Trends in Food Science & Technology

    • Author(s): Janneke Hogervorst

      • Chemical contaminants

  16. Cold plasma treatment of dairy proteins in relation to functionality enhancement

    • Trends in Food Science & Technology

    • Author(s): Shruti Sharma, Rakesh Singh

  17. Paper-based flexible surface enhanced Raman scattering platforms and their applications to food safety

    • Trends in Food Science & Technology

    • Author(s): Chia-Chi Huang, Chi-Yun Cheng, Yen-Shi Lai

  18. The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis

    • Trends in Food Science & Technology

    • Author(s): Hadi Atabati, Beheshteh Abouhamzeh, Mohammad-Amin Abdollahifar, Sara Sadat Javadinia, Saeed GharibianBajestanie, Ali Atamaleki, Amir Raoofi, Yadolah Fakhri, Carlos A.F. Oliveira, Amin Mousavi Khaneghah

      The consumption of acrylamide through different types of food products can be correlated with cancer risk. In this study, the correlation between high oral intake of acrylamide and breast cancer risk was assessed with the aid of meta-analysis.

      • Chemical contaminants

  19. Emerging electrochemical biosensing approaches for detection of Listeria monocytogenes in food samples: An overview

    • Trends in Food Science & Technology

    • Author(s): Nádia F.D. Silva, M.M.P.S. Neves, Júlia M.C. S. Magalhães, Cristina Freire, Cristina Delerue-Matos

      • Bacterial pathogens
      • Listeria monocytogenes

  20. Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis

    • Trends in Food Science & Technology

    • Author(s): Sibel Bolek

      Food safety is a crucial global public health issue. Causing huge economic and social burden on communities and health systems, food-borne diseases are mostly due to lack of knowledge about food safety and unsafe food handling practices. Consumers’ behavior towards food safety should be considered thoroughly for planning preventive measures to eliminate risks.

  21. Feasibility of cold plasma for the control of biofilms in food industry

    • Trends in Food Science & Technology

    • Author(s): Yulin Zhu, Changzhu Li, Haiying Cui, Lin Lin

  22. Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion

    • Trends in Food Science & Technology

    • Author(s): Yu-Han Jiang, Jun-Hu Cheng, Da-Wen Sun

  23. Recent developments in frying technologies applied to fresh foods

    • Trends in Food Science & Technology

    • Author(s): Xiaotian Zhang, Min Zhang, Benu Adhikari

      • Chemical contaminants

  24. Composition and functionality of bee pollen: A review

    • Trends in Food Science & Technology

    • Author(s): Mamta Thakur, Vikas Nanda

  25. Edibles and Canadian consumers’ willingness to consider recreational cannabis in food or beverage products: A second assessment.

    • Trends in Food Science & Technology

    • Author(s): Sylvain Charlebois, Janet Music, Brian Sterling, Simon Somogyi

      Abstract
      Background

      Canada is one of the few countries in the world to have legalized Cannabis. Cannabis was legalized in October 2018, but not cannabis-infused food products, also known as edibles. These products will be legalized by October 2019. This study examines how consumers view the legalization of cannabis-infused food products, when cannabis became legal, but not yet edible.