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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 1 - 25 of 2786

  1. Improving the Composition and Bioactivity of Cocoa (Theobroma cacao L.) Bean Shell Extract by Choline Chloride-Lactic Acid Natural Deep Eutectic Solvent Extraction Assisted by Pulsed Electric Field Pre-Treatment

    • Plant Foods for Human Nutrition
    • An environmentally friendly method for the release of cocoa bean shell (CBS) extracts is proposed in this paper. This work aims to investigate the effect of pulsed electric field (PEF) pre-treatment on subsequent solid-liquid extraction (SLE) of metabolites with choline chloride-lactic acid natural deep eutectic solvent (NaDES) and bioactivity of cocoa bean shell (CBS) extract. Two different media for PEF application were evaluated: water and chlorine chloride-lactic acid.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  2. Microbiological Quality and Safety of Fresh Rabbit Meat with Special Reference to Methicillin-Resistant S. aureus (MRSA) and ESBL-Producing E. coli

    • Antibiotics
    • The purpose of this investigation was to evaluate the microbial quality and safety of rabbit meat. A total of 49 rabbit meat samples were taken at the retail level. The mesophiles, staphylococci, Enterobacterales, and Pseudomonas spp. counts were 4.94 ± 1.08, 2.59 ± 0.70, 2.82 ± 0.67, and 3.23 ± 0.76 log CFU/g, respectively. Campylobacter spp.

      • Bacterial pathogens
      • Campylobacter
      • Listeria monocytogenes
      • Staphylococcus aureus
  3. Dynamics of Listeria monocytogenes and Salmonella enterica on Cooked Vegetables during Storage

    • Journal of Food Protection
    • Fresh vegetables have been linked to multiple foodborne outbreaks in the U.S., with Listeria monocytogenes and Salmonella enterica identified as leading causes. Beyond raw vegetables, cooked vegetables can also pose food safety concerns due to improper cooking temperature and time combinations or post-cooking contamination.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  4. Optimization of Synthesis Reaction Parameters of AgNPs Derived from Laser trilobum Plant for Foodborne Pathogens

    • Food and Bioprocess Technology
    • In this study, the antimicrobial activity of silver nanoparticles (AgNPs L21, AgNPs L22) produced using aqueous extracts of the Laser trilobum harvested in 2021 and 2022 was optimized. The experimental design and optimization of antimicrobial activity were performed using the response surface method (RSM).

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  5. Survival of Listeria monocytogenes and Salmonella in finishing waxes used for fresh citrus fruits

    • Food Control
    • Citrus fruits are typically waxed before packaging to prevent water loss and extend shelf-life. The survival of Listeria monocytogenes and Salmonella was evaluated in 15 different commercial finishing waxes used for fresh citrus in California. Survival of L. monocytogenes and Salmonella in citrus finishing waxes depended on wax type. Over 24 h at 4 and 22 °C, populations of L.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  6. Listeria monocytogenes uses de novo purine synthesis to enhance fitness in Lyoner-type sausage

    • Food Control
    • Listeria monocytogenes is an important food-borne pathogen with high hospitalization and case fatality rates. To cause disease, L. monocytogenes must gain access to a specific food matrix and in many cases be able to grow before the food isnsumed. The fitness of this pathogen differs between individual foods and depends on its ability to adapt to various environmental stressors that are highly specific in each food matrix.

      • Bacterial pathogens
      • Listeria monocytogenes
  7. Rapid and visual detection of Listeria monocytogenes based on polymerase spiral reaction in fresh-cut fruit

    • LWT
    • Widespread foodborne pathogen Listeria monocytogenes exhibits a pronounced fatality rate among individuals with compromised immune systems, the elderly, and pregnant women. A simple and user-friendly approach is required to identify L. monocytogenes. A distinctive thermostatic nucleic acid amplification technology called polymerase spiral reaction (PSR) has been extensively employed in the identification of foodborne pathogens.

      • Bacterial pathogens
      • Listeria monocytogenes
  8. Prevalence, identification and antimicrobial resistance of Listeria monocytogenes and Listeria spp. isolated from poultry and pork meat

    • International Journal of Food Science & Technology
    • Listeria spp. and L. monocytogenes in poultry and pork meat. Summary The aim of this work was to evaluate the prevalence of Listeria monocytogenes and other Listeria spp. in chicken, duck, quail, turkey and pork meat, including the antibiotic resistance of isolated strains. A total of 184 meat samples were collected from different retailers in La Rioja (Spain). The presence of Listeria spp. and L. monocytogenes were detected in 24.46% and 10.32% of the meat samples respectively.

      • Bacterial pathogens
      • Listeria monocytogenes
  9. A selection process based on the robustness of anti-Listeria monocytogenes activity reveals two strains of Carnobacterium maltaromaticum with biopreservation properties in cheese

    • International Journal of Food Microbiology
    • Biopreservation is an approach consisting of using microorganisms as protective cultures and/or their metabolites to optimize the microbiological quality and shelf life of food by ensuring safety or reducing food waste. Biopreservation strain selection pipelines mainly focus on inhibition strength to identify strains of interest. However, in addition to inhibition strength, inhibition activity must be able to be expressed despite significant variations in food matrix properties.

      • Bacterial pathogens
      • Listeria monocytogenes
  10. Sanitizing of stainless steel surfaces in the food industry: Effect of gaseous ozone against pathogens and filamentous fungi

    • Journal of Food Safety
    • Gaseous ozone treatment, recovery and counting of microbial cells inoculated on stainless steel. Abstract The aim of this work was to evaluate the resistance of two pathogenic bacteria (Listeria monocytogenes and Salmonella enterica subsp. enterica serotype Senftenberg), and three airborne food‐spoiling filamentous fungi (Hyphopichia burtonii, Penicillium nordicum, and Aspergillus brasiliensis ATCC 16404) to gaseous ozone on stainless steel.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  11. Anti-Listerial Activity of Bacteriocin-like Inhibitory Substance Produced by Enterococcus lactis LBM BT2 Using Alternative Medium with Sugarcane Molasses

    • Antibiotics
    • Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, thus reaching final products by cross-contamination. With the growing demand for clean-label products, the search for natural antimicrobials as biopreservants, such as bacteriocins, has shown promising potential.

      • Bacterial pathogens
      • Listeria monocytogenes
  12. Preparation and characterization of nisin‐loaded chitosan nanoparticles functionalized with DNase I for the removal of Listeria monocytogenes biofilms

    • Journal of Food Science
    • Abstract Listeria monocytogenes biofilms represent a continuous source of contamination, leading to serious food safety concerns and economic losses. This study aims to develop novel nisin‐loaded chitosan nanoparticles (CSNPs) functionalized with DNase I and evaluate its antibiofilm activity against L. monocytogenes on food contact surfaces. Nisin‐loaded CSNPs (CS‐N) were first prepared by ionic cross‐linking, and DNase I was covalently grafted on the surface (DNase‐CS‐N).

      • Bacterial pathogens
      • Listeria monocytogenes
  13. Colonization of Raphanus sativus by human pathogenic microorganisms

    • Frontiers in Microbiology
    • Contamination of vegetables with human pathogenic microorganisms (HPMOs) is considered one of the most important problems in the food industry, as current nutritional guidelines include increased consumption of raw or minimally processed organic vegetables due to healthy lifestyle promotion. Vegetables are known to be potential vehicles for HPMOs and sources of disease outbreaks.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
      • Salmonella
  14. Specific Antimicrobial Activities Revealed by Comparative Evaluation of Selected Gemmotherapy Extracts

    • Antibiotics
    • Nowadays, unprecedented health challenges are urging novel solutions to address antimicrobial resistance as multidrug-resistant strains of bacteria, yeasts and moulds are emerging. Such microorganisms can cause food and feed spoilage, food poisoning and even more severe diseases, resulting in human death. In order to overcome this phenomenon, it is essential to identify novel antimicrobials that are naturally occurring, biologically effective and increasingly safe for human use.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  15. Kinetic and proteomic studies in milk show distinct patterns among major Listeria monocytogenes clones

    • Microbes and Infection
    • Listeria monocytogenes, a contaminant of raw milk, includes hypervirulent clonal complexes (CC) like CC1, CC4, and CC6, highly overrepresented in dairy products when compared to other food types. Whether their higher prevalence in dairy products is the consequence of a growth advantage in this food remains unknown. We examined growth kinetics of five L.

      • Bacterial pathogens
      • Listeria monocytogenes
  16. Recent advances on the formation, detection, resistance mechanism, and control technology of Listeria monocytogenes biofilm in food industry

    • Food Research International
    • Listeria monocytogenes is an important foodborne pathogen that causes listeriosis, a severe and fatal condition. Biofilms are communities of microorganisms nested within a self-secreted extracellular polymeric substance, and they protect L. monocytogenes from environmental stresses. Biofilms, once formed, can lead to the persistence of L.

      • Bacterial pathogens
      • Listeria monocytogenes
  17. Population dynamics and bidirectional transfer of Listeria monocytogenes and Shiga toxin-producing Escherichia coli during cheese production in wooden vats

    • Food Microbiology
    • Wooden vats are used in the production of some traditional cheeses as the biofilms on wooden vat surfaces are known to transfer large quantities of microbes to cheese. However, the safety of using wooden vats for cheese production remains controversial as the porous structure of wood provides an irregular surface that may protect any attached pathogen cells from cleaning and sanitation processes.

      • Bacterial pathogens
      • Listeria monocytogenes
  18. Impact of lactic acid bacteria strains against Listeria monocytogenes biofilms on various food-contact surfaces

    • Archives of Microbiology
    • Listeria monocytogenes is one of the most important foodborne pathogens, causing listeriosis, a disease characterized by high mortality rates. This microorganism, commonly found in food production environments and transmitted to humans by consuming contaminated food, has the ability to form biofilms by attaching to a wide variety of surfaces. Traditional hygiene and sanitation procedures are not effective enough to completely remove L.

      • Bacterial pathogens
      • Listeria monocytogenes
  19. Potential public health hazards related to consumption of poultry contaminated with antibiotic resistant Listeria monocytogenes in Egypt

    • BMC Microbiology
    • Listeria monocytogenes is an important foodborne pathogen that incorporated into many serious infections in human especially immunocompromised individuals, pregnant women, the elderly, and newborns. The consumption of food contaminated with such bacteria is considered a source of potential risk for consumers.

      • Bacterial pathogens
      • Listeria monocytogenes
  20. Hypervirulent clonal complex (CC) of Listeria monocytogenes in fresh produce from urban communities

    • Frontiers in Microbiology
    • Introduction

      This study aimed to determine the prevalence and virulome of Listeria in fresh produce distributed in urban communities.

      Methods

      • Bacterial pathogens
      • Listeria monocytogenes
  21. Bacterial adhesion inhibition by microalgal EPSs from Cylindrotheca closterium and Tetraselmis suecica biofilms

    • Applied Microbiology and Biotechnology
    • In the food industry, successful bacterial pathogen colonization and persistence begin with their adhesion to a surface, followed by the spatial development of mature biofilm of public health concerns. Compromising bacterial settlement with natural inhibitors is a promising alternative to conventional anti-fouling treatments typically based on chemical biocides that contribute to the growing burden of antimicrobial resistance.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  22. Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

    • Journal of Food Process Engineering
    • Cinnamon essential oil (CEO) is encapsulated in an inulin matrix. The highest encapsulation efficiency is attained at a 15% CEO loading concentration. Oil concentrations significantly influence the thermal and melt rheology. Scanning electron microscopy and atomic force microscopy displayed the cracks and surface topography. The encapsulates demonstrated broad‐spectrum antimicrobial activity.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  23. Isolation and characterization of lactic acid bacteria producing a potent anti-listerial bacteriocin-like inhibitory substance (BLIS) from chhurpi, a fermented milk product

    • Archives of Microbiology
    • Nowadays, the bacteriocin industries have seen significant growth, supplanting chemical preservatives in its ability to improve the shelf-life and safety of food. The increasing customer desire to use natural preservatives has fueled advancing bacteriocin research. The objective of this study was to identify lactic acid bacteria (LAB) that produce bacteriocin-like inhibitory substance (BLIS) and have strong anti-listerial activity.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Staphylococcus aureus
  24. Efficacy of disinfectant and bacteriophage mixture against planktonic and biofilm state of Listeria monocytogenes to control in the food industry

    • International Journal of Food Microbiology
    • Fresh produce and animal-based products contaminated with Listeria monocytogenes have been the main cause of listeriosis outbreaks for many years. The present investigation explored the potential of combination treatment of disinfectants with a bacteriophage cocktail to control L. monocytogenes contamination in the food industry.

      • Bacterial pathogens
      • Listeria monocytogenes
  25. Persistence of microbiological hazards in food and feed production and processing environments

    • EFSA Journal
    • Abstract Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE).

      • Bacterial pathogens
      • Cronobacter
      • Listeria monocytogenes
      • Salmonella