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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 683

  1. Inhibition of Clostridium perfringens and Bacillus cereus by dry vinegar and cultured sugar vinegar during extended cooling of uncured beef and poultry products

    • Journal of Food Protection
      • Bacterial pathogens
      • Bacillus cereus
      • Clostridium perfringens
  2. Assessment of the exposure to cytotoxic Bacillus cereus group genotypes through HTST milk consumption

    • Journal of Dairy Science
    • This study addresses the limited tools available for assessing food safety risks from cytotoxic Bacillus cereus group strains in contaminated food. We quantified the growth, in skim milk broth, of 17 cytotoxic B. cereus strains across 6 phylogenetic groups with various virulence gene profiles. The strains did not grow in HTST milk at 4 or 6°C. At 10°C, 15 strains exhibited growth; at 8°C, one strain grew; and all strains grew at temperatures ≥ 14°C.

      • Bacterial pathogens
      • Bacillus cereus
  3. Characterization of the novel phage vB_BceP_LY3 and its potential role in controlling Bacillus cereus in milk and rice

    • International Journal of Food Microbiology
    • Bacillus cereus is a foodborne pathogen that induces vomiting and diarrhea in affected individuals. It exhibits resistance to traditional sterilization methods and has a high contamination rate in dairy products and rice. Therefore, the development of a new food safety controlling strategy is necessary. In this research, we isolated and identified a novel phage named vB_BceP_LY3, which belongs to a new genus of the subfamily Northropvirinae.

      • Bacterial pathogens
      • Bacillus cereus
  4. Inactivation mechanism of phenyllactic acid against Bacillus cereus spores and its application in milk beverage

    • Food Chemistry
      • Bacterial pathogens
      • Bacillus cereus
  5. Effects of Bacillus cereus YB1 on growth, intestinal digestive enzyme activity, liver antioxidant enzyme activity, and intestinal structure of black rockfish, Sebastes schlegelii

    • Journal of the World Aquaculture Society
    • Abstract We aimed to investigate the effects of Bacillus cereus YB1 on the growth, intestinal digestive enzyme activity, liver antioxidant enzyme activity, and intestinal tissue structure of juvenile black rockfish (Sebastes schlegelii). A 50‐day feeding experiment was conducted. Feeding was conducted in four diet groups: control group with no YB1 supplement in diet and three treatment groups E‐L, E‐M, and E‐H containing 105, 106, and 107 CFU/g YB1, respectively.

      • Bacterial pathogens
      • Bacillus cereus
  6. Fermented or not fermented: a comparative study of the biological activities and microbiomes of a non‐fermented green tea and a five‐year‐old fermented tea prepared from young leaves of Shan tea

    • International Journal of Food Science & Technology
    • The fermented tea would appear to have some advantages over the green tea. However, the presence and density of B. cereus should be monitored. Summary Camellia sinensis var. shan is a special tea variety in Vietnam that is in high demand, especially its fermented products. This study compared the total polyphenol content (TPC), antioxidant activity, cytotoxicity, and microbiome of a green Shan tea and a five‐year‐old fermented Shan tea.

      • Bacterial pathogens
      • Bacillus cereus
  7. Antibacterial activities of Miang extracts against selected pathogens and the potential of the tannin-free extracts in the growth inhibition of Streptococcus mutans

    • PLOS ONE
    • by Aliyu Dantani Abdullahi, Kridsada Unban, Chalermpong Saenjum, Pratthana Kodchasee, Napapan Kangwan, Hathairat Thananchai, Kalidas Shetty, Chartchai Khanongnuch Bacterial pathogens have remained a major public health concern for several decades.

      • Bacterial pathogens
      • Bacillus cereus
      • Salmonella
  8. Vendors' handling practices of edible long-horned grasshoppers (Ruspolia differens) products and implications on microbial safety

    • Frontiers in Microbiology
    • Edible grasshopper, Ruspolia ruspolia, has nutritional and cherished cultural and economic importance to people from diverse cultures, particularly in over 20 African countries. It is consumed at home or commercially traded as sautéed, deep-fried, or boiled products. However, there is limited information on the hygiene practices of the vendors and the implications on the microbial safety of the final product.

      • Bacterial pathogens
      • Bacillus cereus
      • Staphylococcus aureus
      • Produce Safety
      • Post Harvest
  9. Isolation and characteristic of Bacillus cereus phage Z3 and its application in rice and milk

    • LWT
    • Bacillus cereus is a foodborne pathogen that widely exists in various food products. In this study, a new B. cereus phage, named Z3, was isolated from the soil and characterized. Transmission electron microscopy (TEM) observations revealed that Z3 had an icosahedral head and a retractable tail, belonging to myxovirus. The double-stranded linear DNA of Z3 was 159,116 bp in length with a CG% content of 39.96%.

      • Bacterial pathogens
      • Bacillus cereus
  10. Isolation, Identification, and Characterization of Bacillus cereus Group Bacteria Isolated from the Dairy Farm Environment and Raw Milk in Tunisia

    • Foodborne Pathogens and Disease
    • Members of the Bacillus cereus group are well-known opportunistic foodborne pathogens. In this study, the prevalence, hemolytic activity, antimicrobial resistance profile, virulence factor genes, genetic diversity by enterobacterial repetitive intergenic consensus (ERIC)-polymerase chain reaction (PCR) genotyping, and adhesion potential were investigated in isolates from a Tunisian dairy farm environment and raw milk.

      • Bacterial pathogens
      • Bacillus cereus
  11. Whole Genome Sequencing Reveals Antimicrobial Resistance and Virulence Genes of Both Pathogenic and Non-Pathogenic B. cereus Group Isolates from Foodstuffs in Thailand

    • Antibiotics
    • Members of the Bacillus cereus group are spore-forming Gram-positive bacilli that are commonly associated with diarrheal or emetic food poisoning. They are widespread in nature and frequently present in both raw and processed food products. Here, we genetically characterized 24 B. cereus group isolates from foodstuffs. Whole-genome sequencing (WGS) revealed that most of the isolates were closely related to B. cereus sensu stricto (12 isolates), followed by B. pacificus (5 isolates), B.

      • Bacterial pathogens
      • Bacillus cereus
  12. In vitro and In vivo Determination of Biological Activities of Bitter Gourd (Momordica charantia L.) Peel, Flesh and Seeds

    • Plant Foods for Human Nutrition
    • Momordica charantia L. has been remained a well-known medicinal vegetable used traditionally. However, which part is most effective against which disorder, has been remained undiscovered yet. The objective of this study was to examine the antimicrobial, antihyperlipidemic and antihyperglycemic activities of peel, flesh, and seeds of bitter gourd, through in vitro and in vivo assays.

      • Bacterial pathogens
      • Bacillus cereus
  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. Meat and meat products as potential sources of emerging MDR Bacillus cereus: groEL gene sequencing, toxigenic and antimicrobial resistance

    • BMC Microbiology
    • Background Bacillus cereus is implicated in severe foodborne infection in humans. This study intended to assess the occurrence, groEL gene sequencing, biofilm production, and resistance profiles of emerged multidrug resistant (MDR) B. cereus in meat and meat product samples.

      • Bacterial pathogens
      • Bacillus cereus
  16. Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product

    • Archives of Microbiology
    • Probiotics are beneficial microorganisms, mostly lactic acid bacteria (LAB), that offer health benefits to the host when consumed in adequate amounts. This study assessed the probiotic efficacy and safety of LAB strains isolated from Laban, a traditional fermented milk product.

      • Bacterial pathogens
      • Bacillus cereus
      • Salmonella
      • Staphylococcus aureus
      • Vibrio
  17. Occurrence and risk‐related features of Bacillus cereus in fluid milk

    • International Journal of Dairy Technology
    • This study investigated the occurrence of Bacillus cereus contamination in retail pasteurised and UHT milk from markets in Yangzhou, China, and elucidated quality and safety related phenotypes of B. cereus, including genetic diversity, biofilm formation, bacterial motility, spoilage enzymes and antibiotic resistance. This work assessed the prevalence and risk‐related phenotypes of Bacillus cereus in milk products.

      • Bacterial pathogens
      • Bacillus cereus
  18. A systematic investigation of direct and indirect-cold atmospheric plasma treatment on Bacillus cereus and the application in black pepper

    • Innovative Food Science & Emerging Technologies
    • This study, for the first time, systematically investigated 1) the direct and indirect-cold atmospheric plasma (CAP) treatment on the inactivation of Bacillus cereus (B. cereus) in different matrices under different working conditions, 2) assessed the inactivation effect in peppercorns using kinetic models, and 3) studied the impact of CAP on food quality, including color, flavor and bioactive compounds.

      • Bacterial pathogens
      • Bacillus cereus
  19. The volatile components from Bacillus cereus N4 can restrain brown rot of peach fruit by inhibiting sporulation of Monilinia fructicola and inducing disease resistance

    • Postharvest Biology and Technology
    • Brown rot caused by Monilinia fructicola is one major disease in harvested peach fruit. Natural volatile compounds (VOCs) produced by antagonistic microorganisms have good biocontrol effects on postharvest fungal diseases.

      • Bacterial pathogens
      • Bacillus cereus
  20. Synergistic bioconversion of organic waste by black soldier fly (Hermetia illucens) larvae and thermophilic cellulose-degrading bacteria

    • Frontiers in Microbiology
    • Introduction

      This study examines the optimum conversion of Wuzhishan pig manure by Black Soldier Fly Larvae (BSFL) at various phases of development, as well as the impact of gut microbiota on conversion efficiency.

      Method and results

      • Bacterial pathogens
      • Bacillus cereus
  21. Effect of Temperature, pH, and aw on Cereulide Synthesis and Regulator Genes Transcription with Respect to Bacillus cereus Growth and Cereulide Production

    • Toxins
    • Bacillus cereus is a food-borne pathogen that can produce cereulide in the growth period, which causes food poisoning symptoms. Due to its resistance to heat, extreme pH, and proteolytic enzymes, cereulide poses a serious threat to food safety. Temperature, pH, and aw can influence cereulide production, but there is still a lack of research with multi-environmental impacts.

      • Bacterial pathogens
      • Bacillus cereus
  22. Chemical Analysis and Investigation of Antimicrobial and Antibiofilm Activities of Prangos trifida (Apiaceae)

    • Antibiotics
    • Plants of the genus Prangos are intensively investigated as potential new sources of bioactive isolated products. In this work, the chemical composition of volatile constituents (essential oils and headspace volatiles) and dichloromethane extracts, as well as antimicrobial and antibiofilm activities of essential oils and MFDEs (methanol fractions of dichloromethane extracts) of Prangos trifida from Serbia, were investigated.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
      • Staphylococcus aureus
  23. Effects of the probiotic Bacillus cereus GM on experimental schistosomiasis mansoni

    • Parasitology Research
    • Probiotics contribute to the integrity of the intestinal mucosa and preventing dysbiosis caused by opportunistic pathogens, such as intestinal helminths. Bacillus cereus GM obtained from Biovicerin® was cultured to obtain spores for in vivo evaluation on experimental schistosomiasis. The assay was performed for 90 days, where all animals were infected with 50 cercariae of Schistosoma mansoni on the 15th day.

      • Bacterial pathogens
      • Bacillus cereus
  24. Antimicrobial Activity of Eugenol Against Bacillus cereus and Its Application in Skim Milk

    • Foodborne Pathogens and Disease
    • Bacillus cereus is a foodborne pathogen widely distributed in the large-scale catering industry and produces spores. The study explored the antibacterial activity, potential mechanism of eugenol against B. cereus, and spores with germination rate. The minimum inhibitory concentration (MIC; 0.6 mg/mL) of eugenol to six B. cereus strains was compared with the control; B. cereus treated with eugenol had a longer lag phase.

      • Bacterial pathogens
      • Bacillus cereus
  25. Antibacterial Activity and Mechanism of Polygonatum sibiricum Extract Against Bacillus cereus and Its Application in Pasteurized Milk

    • Foodborne Pathogens and Disease
    • The purpose of this study was to reveal the antibacterial activity and mechanism of Polygonatum sibiricum extract (PSE) against Bacillus cereus and further analyze the application of PSE in pasteurized milk (PM). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values and growth curve analysis were used to evaluate the antibacterial activity of PSE against B. cereus.

      • Bacterial pathogens
      • Bacillus cereus