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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 326 - 350 of 983

  1. Decontamination of Listeria monocytogenes in enoki mushrooms using a 405-nm light-emitting diode illumination combined with organic acid dipping

    • LWT

    • Author(s): Jae-Hyun Yoon, Hyeonjin Chu, Do-Young Jeong, Songyi Choi, In-Jun Hwang, Sun-Young Lee, Se-Ri Kim

      • Listeria monocytogenes
      • Bacterial pathogens

  2. Influence of microalgal lipids from Chlorella variabilis (ATCC PTA 12198) in reducing the virulence factors of multidrug-resistant Vibrio cholerae variant strains

    • LWT

    • Author(s): Shruti Chatterjee, Ishan Raval, Krishna Raval, Rima Tapader, Gopal Bhojani, Amit Pal, Sandhya Mishra

      • Vibrio
      • Bacterial pathogens

  3. Characterization of enterotoxigenic Staphylococcus aureus from ready-to-eat seafood (RTES)

    • LWT

    • Author(s): Abeni Beshiru, Isoken H. Igbinosa, Etinosa O. Igbinosa

      • Staphylococcus aureus
      • Bacterial pathogens

  4. Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels

    • LWT

    • Author(s): Caroline Abballe, Fernanda Moralez Leme Gomes, Beatriz Dezembro Lopes, Ana Paula Ferreira de Oliveira, Maria Isabel Berto, Priscilla Efraim, Sílvia Amélia Verdiani Tfouni

      • Chemical contaminants

  5. Utilization of pulsed UV light for inactivation of Salmonella enteritidis on shelled walnuts

    • LWT

    • Author(s): Gulten Izmirlioglu, Beining Ouyang, Ali Demirci

      • Salmonella
      • Bacterial pathogens

  6. A comparison of Listeria monocytogenes contamination in bagged and un-bagged lettuce in supermarkets.

    • LWT

    • Author(s): Emmanuel O. Kyere, Goh Wan Qiu, Siti Norbaizura Md Zain, Jon Palmer, Jason J. Wargent, Graham C. Fletcher, Steve Flint

      • Listeria monocytogenes
      • Bacterial pathogens

  7. Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity

    • LWT

    • Author(s): Ítalo Henrique Rodrigues Marques Ferreira, Geany Targino de Souza Pedrosa, Jiin Jung, Adma Nadja Ferreira de Melo, Fernanda Bovo Campagnollo, Donald W. Schaffner, Marciane Magnani

      • Salmonella
      • Bacterial pathogens

  8. Microbicidal effectiveness of irradiation from Gamma and X-ray sources at different dose rates against the foodborne illness pathogens Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes in rice

    • LWT

    • Author(s): Tofa Begum, Peter A. Follett, Farah Hossain, Larry Christopher, Stephane Salmieri, Monique Lacroix

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens

  9. Effect of four kinds of natural antimicrobial compounds on the biofilm formation ability of Listeria monocytogenes isolated from beef processing plants in China

    • LWT

    • Author(s): Yunge Liu, Pengcheng Dong, Lixian Zhu, Yimin Zhang, Xin Luo

      • Listeria monocytogenes
      • Bacterial pathogens

  10. Escherichia coli O157 in fish: Prevalence, antimicrobial resistance, biofilm formation capacity, and molecular characterization

    • LWT

    • Author(s): Nurhan Ertas Onmaz, Yeliz Yildirim, Fulden Karadal, Harun Hizlisoy, Serhat Al, Candan Güngör, H. Burak Di̇şli̇, Mukaddes Barel, Adalet Dişhan, Ruslan Adil Akai Tegin, Emrah Şi̇mşek

      • Bacterial pathogens

  11. Effects of bacteriophage on inhibition and removal of mixed biofilm of enterohemorrhagic Escherichia coli O157:H7 and O91:H-

    • LWT

    • Author(s): Yu Zhang, Kumiko Shigemura, Hoang Minh Duc, Cunkuan Shen, Hung-Hsin Huang, Jun Sato, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  12. Nature of the inactivation by high hydrostatic pressure of natural contaminating microorganisms and inoculated Salmonella Typhimurium and E. coli O157:H7 on insect protein-based gel particles

    • LWT

    • Author(s): Cuauhtemoc Marin, Diana Ibañez, Gabriela Rios-Corripio, Jose Angel Guerrero, Dolores Rodrigo, Antonio Martinez

      • Salmonella
      • Bacterial pathogens

  13. Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties.

    • LWT

    • Author(s): Patrick Owusu-Ansah, Xiaojie Yu, Richard Osae, Abdullateef Taiye Mustapha, Rong Zhang, Cunshan Zhou

      • Bacillus cereus

  14. Fate and survival of Listeria monocytogenes and Escherichia coli O157:H7 during ripening of cheddar cheeses manufactured from unpasteurized raw milk

    • LWT

    • Author(s): Jhun-Woo Kim, Jung-Whan Chon, Kwang-Young Song, Jong-Soo Lim, Dongryeoul Bae, Hyunsook Kim, Kun-Ho Seo

      • Listeria monocytogenes
      • Bacterial pathogens

  15. Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma

    • LWT

    • Author(s): Yiwen Bao, Lavanya Reddivari, Jen-Yi Huang

  16. Inactivation of Campylobacter jejuni in moisture enhanced non-intact chicken patties by double pan-broiling as affected by cooking set-up temperature and pump rate

    • LWT

    • Author(s): Wentao Jiang, KaWang Li, Yu-Chun Chiu, Carly Waldman, Cangliang Shen

      • Campylobacter
      • Bacterial pathogens

  17. Laurel extracts inhibit Quorum sensing, virulence factors and biofilm of foodborne pathogens

    • LWT

    • Author(s): Rocío Daniela Inés Molina, Rodrigo Campos-Silva, Myriam Anabel Díaz, Alexandre José Macedo, María Amparo Blázquez, María Rosa Alberto, Mario Eduardo Arena

  18. Efficacy of sushi rice acidification: Quantification of Bacillus cereus and Clostridium perfringens during simulation of retail practices

    • LWT

    • Author(s): Zahra H. Mohammad, Larry Payton, Sujata A. Sirsat

      • Bacterial pathogens
      • Clostridium perfringens
      • Bacillus cereus

  19. Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures

    • LWT

    • Author(s): Márcio Moura-Alves, Ana R. Gouveia, José M.M. M. de Almeida, Filipe Monteiro-Silva, José A. Silva, Cristina Saraiva

      • Bacterial pathogens
      • Listeria monocytogenes

  20. Survival behaviour of Salmonella enterica in fish and shrimp at different conditions of storage

    • LWT

    • Author(s): Sahna Don, Parvathi Ammini, Binaya Bhusan Nayak, Sanath H. Kumar

      • Salmonella
      • Bacterial pathogens

  21. Employing list-shield bacteriophage as a bio-control intervention for Listeria monocytogenes from raw beef surface and maintain meat quality during refrigeration storage

    • LWT

    • Author(s): Anum Ishaq, Paul D. Ebner, Qamar Abbas Syed, Hafiz Ubaid ur Rahman

      • Listeria monocytogenes
      • Bacterial pathogens

  22. How to rapidly and sensitively detect for Escherichia coli O157:H7 and Salmonella Typhimurium in cabbage using filtration, DNA concentration, and real-time PCR after short-term enrichment

    • LWT

    • Author(s): Seung-Hae Gwak, Jin-Hee Kim, Se-Wook Oh

      • Bacterial pathogens
      • Salmonella

  23. The application of ultraviolet-induced photo-crosslinking in edible film preparation and its implication in food safety

    • LWT

    • Author(s): Chen Li, Lina Sheng, Gang Sun, Luxin Wang The new Food Safety Modernization Act requires the fresh-cut industry to have preventive strategies for preventing and reducing pathogen contamination in fresh-cut products. For a product segment that has very limited preventive control options, edible films serve as a good option for protecting its quality and safety during the storage and transportation.

  24. Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process

    • LWT

    • Author(s): Luca Maria Chiesa, Lucia DeCastelli, Maria Nobile, Francesca Martucci, Giacomo Mosconi, Mauro Fontana, Marta Castrica, Francesco Arioli, Sara Panseri

      • Antibiotic residues
      • Chemical contaminants

  25. Impact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: A contribution to the validation of low water activity foods processing interventions

    • LWT

    • Author(s): Marianna M. Furtado, Beatriz S. Silva, César Faviero, Verônica O. Alvarenga, Anderson S. Sant’Ana

      • Salmonella
      • Bacterial pathogens