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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 51 - 75 of 979

  1. Survival and attachment of Listeria monocytogenes on bell peppers and influence of attachment time on efficacy of chlorine

    • LWT
    • Strong bacterial attachment or biofilm formation on produce surfaces may result in limited penetration ability of sanitizers. This study evaluated the effect of the attachment level of Listeria monocytogenes during storage on the efficacy of chlorine treatment on bell pepper surfaces. Bell peppers inoculated with L.

      • Bacterial pathogens
      • Listeria monocytogenes
  2. Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough

    • LWT
    • When using predictive models to assess the risk posed by foodborne pathogens, certain strains exhibit resistance at low temperatures, which may affect the assessment result. To understand the influence of strain heterogeneity on growth dynamics, two Staphylococcus aureus strains, including comparatively low temperature tolerant BB-11 and sensitive BA-26, were inoculated into glutinous rice dough at temperatures ranging from 10 to 37 °C.

      • Bacterial pathogens
      • Staphylococcus aureus
  3. Synergistic antimicrobial effects of Dryopteris erythrosora extract and mild heat treatment against Staphylococcus aureus

    • LWT
    • Control of pathogenic bacteria using natural plant extracts has potential in preventing the emergence of microbial resistance. Also, they are attractive alternatives to antibiotics—particularly in the food industry—because they are safer and more environmentally friendly. Among them, Dryopteris erythrosora (DEE) is rich in flavonoids that have biological functions, including antioxidant activities, but few have been done on their antibacterial activity research.

      • Bacterial pathogens
      • Staphylococcus aureus
  4. A comparative study for determination of thermal inactivation parameters of Salmonella in high gel and standard egg white powder using three methods

    • LWT
    • Egg white powder (EWP), the main ingredient in many food products, is widely used in the food industry due to its whipping, textural properties and practical advantages. Significant food safety risks might occur when contamination/cross-contamination takes place after a lethal processing step. It is critical to use appropriate D- and Z-values to evaluate the food safety risks.

      • Bacterial pathogens
      • Salmonella
  5. Functional properties and flavor formation of two Staphylococcus simulans strains isolated from Chinese dry fermented sausages

    • LWT
    • The objective of this study was to evaluate the functional properties and volatile compounds formation of Staphylococcus simulans HZ01 and HZ02 isolated from Chinese dry fermented sausages. The phylogenetic tree analysis showed that these strains formed an independent evolutionary branch. HZ01 and HZ02 could grow at pH 5.0, 15 °C, 150 mg/L NaNO2, and 120 g/L NaCl. The two strains possess high protease and moderate lipase activity.

      • Bacterial pathogens
      • Staphylococcus aureus
  6. Development of a new concentration method for Hepatitis A virus detection (ISO 15216–2:2019) in Manila clams (Ruditapes philippinarum)

    • LWT
    • Hepatitis A virus (HAV) is an important agent of foodborne human viral illness and continues to be a public health concern. Currently, the RT-qPCR method (ISO 15216–2:2019) is the gold standard for HAV detection in food. However, because of the complex food matrix and low virus titers in food, there is a need for effective methods for virus enrichment.

      • Viruses
      • Hepatitis
  7. A novel rapid detection method for Salmonella based on NMR macromolecular Gd biosensor

    • LWT
    • Rapid and efficient detection of foodborne pathogens is an important means of disease prevention. In this study, a low field NMR (Nuclear magnetic resonance) biosensor based on high density carboxyl polyacrylate targeting Gadolinium (Gd) probe was developed for rapid detection of Salmonella in milk. First, with activated polyacrylic acid and the streptavidinylated polyacrylic acid (SA-PAA) was obtained through amide reaction.

      • Bacterial pathogens
      • Salmonella
  8. Incidence and antimicrobial resistance of Salmonella serovars in fresh retail aquatic products from China

    • LWT
    • Infections due to aquatic products that are contaminated with Salmonella spp. are great risks to public health, however, epidemiological information and risk factors regarding these Salmonella contamianted food are limited in China. The study aimed to examine the incidence of Salmonella spp.

      • Bacterial pathogens
      • Salmonella
  9. Metabolomic approaches for the detection of Listeria monocytogenes and Staphylococcus aureus in culture media

    • LWT
    • This study aimed to determine the changes in metabolites in the culture media of foodborne pathogens using nuclear magnetic resonance (NMR) spectroscopy. Extracellular metabolites in tryptic soy broth inoculated with none, Listeria monocytogenes ATCC 19111, and Staphylococcus aureus ATCC 29213 and 27213 at 37 °C were collected and analyzed by 1D 1H NMR and 2D 1H–13C heteronuclear single quantum coherence (HSQC) NMR.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Staphylococcus aureus
  10. Peptide LQLY3-1, a novel Vibrio harveyi quorum sensing inhibitor produced by Lactococcus lactis LY3-1

    • LWT
    • Vibrio harveyi is one of the main pathogenic bacteria in the aquaculture industry, and quorum sensing (QS) plays key role in its pathogenicity.

      • Bacterial pathogens
      • Vibrio
  11. Lactic acid bacteria as biocontrol agents to reduce Staphylococcus aureus growth, enterotoxin production and virulence gene expression

    • LWT
    • The capacity of six lactic acid bacteria (LAB) strains to decrease both the growth of Staphylococcus aureus UCLM-1 and the production of staphylococcal enterotoxins growing in co-culture in sheep's milk, was evaluated.

      • Bacterial pathogens
      • Staphylococcus aureus
  12. Efficient and safe detoxification of aflatoxin B1 in peanut oil by synergistic modification of montmorillonite with histidine and acid

    • LWT
    • The safety problems associated with the occurrence of aflatoxin B1 (AFB1) in edible oils pose a serious threat to human health. In this research, the adsorbents of montmorillonite (MMT) modified with histidine under acidic conditions were prepared for AFB1 detoxification from peanut oil. To this goal, the characteristic of montmorillonite (MMT) modified with histidine at pH 4 (HMMT-4), 2 (HMMT-2), and 1 (HMMT-1) were analyzed by SEM, nitrogen adsorption-desorption, XRD, FT-IR, and TGA.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  13. Whole-genome analysis of methicillin-resistant and methicillin-sensitive Staphylococcus aureus in dry-fermented salami

    • LWT
    • Dry-fermented salami (DFS) is a popular and frequently consumed ready-to-eat food product. The safety of these products is typically ensured by the addition of well-defined starter cultures and subsequent fermentation processes.

      • Bacterial pathogens
      • Staphylococcus aureus
  14. Label-free quantitative proteomics reveals the antibacterial effects of benzyl isothiocyanate against Vibrio parahaemolyticus

    • LWT
    • In this study, the antibacterial effects of benzyl isothiocyanate (BITC) against Vibrio parahaemolyticus (V. parahaemolyticus) were investigated at the protein level using label-free quantitative proteomic analysis. The results showed that 243 differentially expressed proteins were induced by BITC at 10 μmol/L in V. parahaemolyticus.

      • Bacterial pathogens
      • Vibrio
  15. Biocontrol of Listeria monocytogenes by Bacillus coagulans GBI-30, 6086 in a synbiotic white brined cheese: An In Vitro model study

    • LWT
    • Cheese belongs to the category of foods most frequently contaminated with Listeria monocytogenes. Antibiotics, disinfectants, and various preservatives have been conventionally utilized as a microbial control strategy.

      • Bacterial pathogens
      • Listeria monocytogenes
  16. Antimicrobial resistance and genetic characterisation of Salmonella enterica from retail poultry meats in Benin City, Nigeria

    • LWT
    • Salmonellosis is a frontrunner in food-borne diseases with emerging public health concerns. This study aimed to characterise the virulence and antimicrobial resistance (AMR) of Salmonella enterica recovered from poultry meat within Benin City, Nigeria. Of the 250 poultry meat samples, 103/250(41.2%) were positive for Salmonella species.

      • Bacterial pathogens
      • Salmonella
  17. Adsorption removal of ochratoxin A from milk by Tibetan kefir grains and its mechanism

    • LWT
    • Tibetan kefir grains (TKG) are microbial symbiotic starters used in various fermented foods. Recent studies have focused on removing toxin contaminants from food using TKG.

      • Natural toxins
      • Mycotoxins
  18. Characterization and comparative transcriptome analyses of Salmonella enterica Enteritidis strains possessing different chlorine tolerance profiles

    • LWT
    • We compared viability, morphology, enzyme activity and gene expression patterns between the chlorine tolerant S. Enteritidis RE 13 and the sensitive strain S. Enteritidis CVCC1806. As expected, viability of strain CVCC1806 was significantly lower than for RE 13 after exposure to 100 mg/L NaClO for 20 min and the sensitive strain displayed severe cell membrane damage and intracellular ATP depletion compared with the tolerant strain.

      • Bacterial pathogens
      • Salmonella
  19. Prevalence, bio-serotype, antibiotic susceptibility and genotype of Yersinia enterocolitica and other Yersinia species isolated from retail and processed meats in Shaanxi Province, China

    • LWT
    • This study characterized Yersinia enterocolitica and other Yersinia spp. isolated from retail and processed meats sampled in Yangling, Shaanxi Province, China (2018–2019).

      • Bacterial pathogens
      • Yersinia
  20. Effect of environmental factors on the aflatoxin production by Aspergillus flavus during storage in upland rice seed using response surface methodology

    • LWT
    • The purpose of this study was to predict the optimal storage conditions for inhibiting aflatoxin production in upland rice seeds inoculated with Aspergillus flavus. The effects of storage conditions including moisture (A), temperature (B) and incubation time (C) on aflatoxin (AFG1, AFG2, AFB1, AFB2 and AFTOT) production in upland rice seed after inoculation of A.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  21. Stress tolerance and transcriptomic response analysis of Yersinia enterocolitica adapted to Origanum vulgare L. essential oil

    • LWT
    • The adaptability of foodborne pathogens to sublethal concentrations of antimicrobials including essential oils poses a great threat to food safety. The aim of this study was to evaluate the effect of pre-exposure of Origanum vulgare L. essential oil (OVEO) on the tolerance of Yersinia enterocolitica and explore its adaptive response mechanism by the RNA-Seq.

      • Bacterial pathogens
      • Yersinia
  22. Accurate detection of Escherichia coli O157:H7 and Salmonella enterica serovar typhimurium based on the combination of next-generation sequencing and droplet digital PCR

    • LWT
    • Shiga-toxin producing Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium are important foodborne pathogens which are threatened to human health seriously.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
  23. Multiple fluorescent saltatory rolling circle amplification (SRCA) for simultaneous and sensitive detection of Salmonella spp. and Shigella spp. in food

    • LWT
    • Salmonella spp. and Shigella spp. are known as the leading causes of food poisoning worldwide. In this study, we developed a new multiple fluorescent saltatory rolling circle amplification (MF-SRCA) assay for simultaneous and sensitive detection of Salmonella spp. and Shigella spp. in food based on the generation of real-time fluorescence curves that distinguish the positive from the negative samples.

      • Bacterial pathogens
      • Salmonella
      • Shigella
  24. Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese

    • LWT
    • “Torta del Casar” cheese is a high-quality cheese made with raw whole sheep's milk with quite broad commercialisation in Europe. This cheese, like other similar ones made with raw milk, are very susceptible to contamination by Listeria monocytogenes. In this work, the effect of two selected protective cultures of Lacticaseibacillus casei 116 and Lactococcus garvieae 151 on the reduction of L.

      • Bacterial pathogens
      • Listeria monocytogenes
  25. A smartphone-assisted high-throughput integrated color-sensing platform for the rapid detection of Campylobacter coli

    • LWT
    • Campylobacter is one of the most common foodborne pathogens worldwide. A new smartphone-assisted high-throughput integrated color-sensing platform, called the HICS platform, was developed for the rapid detection of Campylobacter coli. This platform was based on the visual loop-mediated isothermal amplification method. Using this system, as many as 64 samples could be assessed in less than an hour after enrichment.

      • Bacterial pathogens
      • Campylobacter