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National Agricultural Library
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 1 - 3 of 3

  1. Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes

    • Current Opinion in Food Science

    • Listeria monocytogenes can persist in food processing environments, mainly thanks to its biofilm-forming abilities. Alongside classical decontamination methods, environmentally friendly technologies, including electrolyzed water, plasma-activated water, ozone, enzymes, with considerable antimicrobial potential were recently proposed as anti-biofilm strategies. However, data published in recent years suggest significant variability in the response of L.

      • Bacterial pathogens
      • Listeria monocytogenes

  2. Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety

    • Current Opinion in Food Science

    • Salmonella, a gram-negative Enterobacteriaceae bacterium, is a common foodborne pathogen that causes diarrhea. Biofilms produced by Salmonella adhere to food and utensil surfaces, making it challenging to disrupt toxin production. Preventing biofilm formation and eliminating established biofilms are crucial for ensuring food safety.

      • Bacterial pathogens
      • Salmonella

  3. Vibrio parahaemolyticus in seafood: Recent progress in understanding influential factors at harvest and food safety intervention approaches

    • Current Opinion in Food Science

    • Vibrio parahaemolyticus is a foodborne pathogen that is naturally found in estuarine and marine environments. Seafood may acquire this pathogen from its growing environment or through cross-contamination. Recent studies have shown that the occurrence and levels of this pathogen in seafood at harvest are influenced by aquaculture practices and environmental factors, particularly sea surface temperature and salinity conditions.

      • Bacterial pathogens
      • Vibrio