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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 - 4 of 4

  1. Biodegradation of Aflatoxin B1 in the Baijiu Brewing Process by Bacillus cereus

    • Toxins

    • Aflatoxin is a potent mycotoxin and a common source of grain contamination that leads to great economic losses and health problems. Although distilled baijiu cannot be contaminated by aflatoxin, its presence in the brewing process affects the physiological activities of micro-organisms and reduces product quality. Bacillus cereus XSWW9 capable of degrading aflatoxin B1 (AFB1) was isolated from daqu using coumarin as the sole carbon source.

      • Bacterial pathogens
      • Bacillus cereus
      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  2. LC–MS/MS and GC–MS based phytochemical perspectives and antimicrobial effects of endophytic fungus Chaetomium ovatoascomatis isolated from Euphorbia milii

    • Archives of Microbiology

    • The antimicrobial activity of endophytic fungi isolated from Euphorbia milii was evaluated against Gram-positive, Gram-negative bacteria, unicellular yeast, and filamentous fungi. Chaetomium ovatoascomatis NRC was identified morphologically and genetically as the most active strain. The total ethyl acetate extract of C.

      • Bacterial pathogens
      • Bacillus cereus
      • Salmonella
      • Natural toxins
      • Aflatoxins
      • Mycotoxins

  3. Toxicological evaluation of lotus, ginkgo, and garlic tailored fermented Korean soybean paste (Doenjang) for biogenic amines, aflatoxins, and microbial hazards

    • Food and Chemical Toxicology

    • Author(s): Shruti Shukla, Jong Suk Lee, Vivek K. Bajpai, Imran Khan, Yun Suk Huh, Young-Kyu Han, Myunghee Kim

      • Natural toxins
      • Aflatoxins
      • Bacillus cereus
      • Bacillus cereus
      • Aflatoxins
      • Natural toxins

  4. Role of Starter Cultures on the Safety of Fermented Meat Products

    • Frontiers in Microbiology

      • Bacterial pathogens
      • Bacillus cereus
      • Campylobacter
      • Clostridium botulinum
      • Clostridium perfringens
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Yersinia
      • Chemical contaminants
      • Natural toxins
      • Aflatoxins
      • Mycotoxins