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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 - 17 of 17

  1. In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

    • The Journal of Applied Poultry Research
    • SUMMARY Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant.

      • Bacterial pathogens
      • Campylobacter
      • Salmonella
  2. Molecular Detection and Characterization of Salmonella Gallinarum From Poultry Farms in Brazil

    • The Journal of Applied Poultry Research
    • SUMMARY Salmonella is a bacterium usually associated with mild gastroenteritis in chickens, but strains of the serotype Gallinarum can result in 2 severe systemic chicken diseases: fowl typhoid (by biovar Gallinarum) and pullorum disease (by biovar Pullorum). These diseases can be controlled by immunization with a specific vaccine (SG 9R).

      • Bacterial pathogens
      • Salmonella
  3. Effect of Acidifier Product Supplementation in Laying Hens Challenged With Salmonella

    • The Journal of Applied Poultry Research
    • SUMMARY Salmonella infection in humans from poultry meat and eggs can lead to symptoms including diarrhea, fever, and vomiting. Salmonella can be inhibited by acidifiers, which alter the bacterial cell membrane by disrupting bacterial nutrient transport and energy metabolism. This study analyzes the effects of a commercial acidifier, containing formic, propionic, and acetic acids combined with cinnamaldehyde, on Salmonella infection in laying hens.

      • Bacterial pathogens
      • Salmonella
  4. Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks

    • The Journal of Applied Poultry Research
    • SUMMARY Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 antimicrobial treatments, including water, 0.003% chlorine, 0.07% peracetic acid (PAA), 0.1% PAA, 0.35% cetylpyridinium chloride (CPC), and 0.6% CPC.

      • Bacterial pathogens
      • Campylobacter
      • Salmonella
  5. Effect of Lemongrass (Cymbopogon citratus) Essential Oil on the Survival of Multidrug-Resistant Salmonella enterica serovar Heidelberg in Contaminated Poultry Drinking Water1

    • The Journal of Applied Poultry Research
    • SUMMARY Drinking water contaminated with Salmonella could serve as a source for cecal colonization of the pathogen in birds. In this study, we investigated the efficacy of a generally recognized as safe—status essential oil (lemongrass essential oil, LGEO) against multidrug-resistant Salmonella enterica serovar Heidelberg (S. Heidelberg) in poultry drinking water.

      • Bacterial pathogens
      • Salmonella
  6. The Effect of Standard Pelleting and More Thermally Aggressive Pelleting Utilizing a Hygieniser on Feed Manufacture and Reduction of Enterococcus faecium, a Salmonella Surrogate

    • The Journal of Applied Poultry Research
    • SUMMARY Feed hygienics are of ever increasing importance in providing safe feed to animals, and ultimately safe food for consumers. Salmonella has been identified as a major microbial hazard in animal feed that has been linked to illness in both animals and humans. Use of antibiotics has decreased in recent years due to policies and practices of poultry production, increasing opportunities for potential pathogens in feed to affect poultry and poultry products.

      • Bacterial pathogens
      • Salmonella
  7. Impact of Enrichment Media on H2S-Negative Salmonella Isolated From Xylose-Lysine-Tergitol 4 Agar

    • The Journal of Applied Poultry Research
    • SUMMARY The ability of pre-enrichment media to buffer pH changes that occur during incubation is essential for recovery and detection of Salmonella from feed/ingredients. Depending on feed/ingredient type, the pH of the pre-enrichment media can decrease during incubation to a pH 4.0–5.0. Acidic conditions can: 1) injure Salmonella, 2) kill Salmonella, and/or 3) affect their biochemical pathways.

      • Bacterial pathogens
      • Salmonella
  8. Organic Acids and Nature Identical Compounds Can Increase the Activity of Conventional Antibiotics Against Clostridium Perfringens and Enterococcus Cecorum In Vitro

    • The Journal of Applied Poultry Research
    • SUMMARY In a global context of increased antibiotic resistance, feed additives with enhanced antimicrobial properties are a useful and increasingly needed strategy. Organic acids (OA) and botanical molecules such as nature identical compounds (NIC) have been shown to be effective against bacterial infections based on their antimicrobial activity.

      • Bacterial pathogens
      • Clostridium perfringens
  9. In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

    • The Journal of Applied Poultry Research
    • SUMMARY Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant.

      • Campylobacter
      • Salmonella
      • Bacterial pathogens
  10. Molecular Detection and Characterization of Salmonella Gallinarum From Poultry Farms in Brazil

    • The Journal of Applied Poultry Research
    • SUMMARY Salmonella is a bacterium usually associated with mild gastroenteritis in chickens, but strains of the serotype Gallinarum can result in 2 severe systemic chicken diseases: fowl typhoid (by biovar Gallinarum) and pullorum disease (by biovar Pullorum). These diseases can be controlled by immunization with a specific vaccine (SG 9R).

      • Salmonella
      • Bacterial pathogens
  11. Effect of Acidifier Product Supplementation in Laying Hens Challenged With Salmonella

    • The Journal of Applied Poultry Research
    • SUMMARY Salmonella infection in humans from poultry meat and eggs can lead to symptoms including diarrhea, fever, and vomiting. Salmonella can be inhibited by acidifiers, which alter the bacterial cell membrane by disrupting bacterial nutrient transport and energy metabolism. This study analyzes the effects of a commercial acidifier, containing formic, propionic, and acetic acids combined with cinnamaldehyde, on Salmonella infection in laying hens.

      • Salmonella
      • Bacterial pathogens
  12. Effect of Lemongrass (Cymbopogon citratus) Essential Oil on the Survival of Multidrug-Resistant Salmonella enterica serovar Heidelberg in Contaminated Poultry Drinking Water1

    • The Journal of Applied Poultry Research
    • SUMMARY Drinking water contaminated with Salmonella could serve as a source for cecal colonization of the pathogen in birds. In this study, we investigated the efficacy of a generally recognized as safe—status essential oil (lemongrass essential oil, LGEO) against multidrug-resistant Salmonella enterica serovar Heidelberg (S. Heidelberg) in poultry drinking water.

      • Salmonella
      • Bacterial pathogens
  13. Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks

    • The Journal of Applied Poultry Research
    • SUMMARY Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 antimicrobial treatments, including water, 0.003% chlorine, 0.07% peracetic acid (PAA), 0.1% PAA, 0.35% cetylpyridinium chloride (CPC), and 0.6% CPC.

      • Campylobacter
      • Salmonella
      • Bacterial pathogens
  14. The Effect of Standard Pelleting and More Thermally Aggressive Pelleting Utilizing a Hygieniser on Feed Manufacture and Reduction of Enterococcus faecium, a Salmonella Surrogate

    • The Journal of Applied Poultry Research
    • SUMMARY Feed hygienics are of ever increasing importance in providing safe feed to animals, and ultimately safe food for consumers. Salmonella has been identified as a major microbial hazard in animal feed that has been linked to illness in both animals and humans.

      • Salmonella
      • Bacterial pathogens
  15. Organic Acids and Nature Identical Compounds Can Increase the Activity of Conventional Antibiotics Against Clostridium Perfringens and Enterococcus Cecorum In Vitro

    • The Journal of Applied Poultry Research
    • SUMMARY In a global context of increased antibiotic resistance, feed additives with enhanced antimicrobial properties are a useful and increasingly needed strategy. Organic acids (OA) and botanical molecules such as nature identical compounds (NIC) have been shown to be effective against bacterial infections based on their antimicrobial activity.

      • Clostridium perfringens
      • Bacterial pathogens
  16. Evaluation of Drinking Water Antimicrobial Interventions on Water Usage, Feed Consumption, and Salmonella Retention in Broilers Following Feed and Water Withdrawal1

    • The Journal of Applied Poultry Research
    • SUMMARY A series of experiments were conducted to measure the effects of adding antimicrobials for 2 d: cetylpyridinium chloride (CPC), hydrogen peroxide (HP), and/or sodium bisulfate (SB) to water drinker lines of market-age broilers on water usage, feed consumption, and inoculated Salmonella retention during feed and water withdrawal.

      • Bacterial pathogens
      • Salmonella
  17. Prevalence and Characterization of Plasmid Mediated Quinolone Resistance Genes and Class 1 Integrons Among Multidrug-Resistant Escherichia coli Isolates from Chicken Meat

    • The Journal of Applied Poultry Research
    • SUMMARY The increase in multidrug-resistant (MDR) E. coli, which may have been caused by indiscriminate use of antimicrobial agents in humans and animals, has become a serious threat to public health. This study was screened MDR-E. coli isolates from chicken meat in Korea for the presence of plasmid-mediated quinolone resistance (PMQR) genes and class 1 integrons to determine the correlation between PMQR genes and class 1 integrons.

      • Bacterial pathogens