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National Agricultural Library
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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 - 9 of 9

  1. Surveillance and characteristics of food-borne outbreaks in the Netherlands, 2006 to 2019

    • Eurosurveillance

    • Background A wide variety of pathogens can cause disease in humans via consumption of contaminated food.

      • Bacterial pathogens
      • Bacillus cereus
      • Campylobacter
      • Salmonella
      • Viruses
      • Norovirus

  2. Microbiological Quality of Cooked Chicken: Results of Monitoring in England (2013-17)

    • Journal of Food Protection

    • Results from monitoring of the microbiological quality of 2,721 samples of ready-to-eat cooked chicken collected between 2013 to 2017 in England were reviewed: 70% of samples were from retail, catering or manufacture and 30% were imported and collected at English ports. Samples were tested for a range of bacterial pathogens and indicator organisms. Six samples (<1%) had unsatisfactory levels of pathogens which were potentially injurious to health.

      • Campylobacter
      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
      • Bacillus cereus

  3. Random Mutagenesis Applied to Reveal Factors Involved in Oxidative Tolerance and Biofilm Formation in Foodborne Cronobacter malonaticus

    • Frontiers in Microbiology

    • Random Mutagenesis Applied to Reveal Factors Involved in Oxidative Tolerance and Biofilm Formation in Foodborne Cronobacter malonaticus

      • Vibrio
      • Cronobacter
      • Staphylococcus aureus
      • Campylobacter
      • Bacterial pathogens
      • Bacillus cereus

  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

  5. Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols

    • International Journal of Antimicrobial Agents

    • Available online 16 May 2018

      Author(s): Ignacio Gutiérrez-del-Río, Javier Fernández, Felipe Lombó

      • Campylobacter
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  6. Qualitative risk assessment of cricket powder to be used to treat undernutrition in infants and children in Cambodia

    • Food Control

    • Publication date: October 2018
      , Volume 92

      Author(s): K. Walia, A. Kapoor, J.M. Farber

      • Campylobacter
      • Clostridium perfringens
      • Listeria monocytogenes
      • Cronobacter
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  7. Development of a gold nanoparticle-based universal oligonucleotide microarray for multiplex and low-cost detection of foodborne pathogens

    • International Journal of Food Microbiology

    • Publication date: 17 July 2017
      , Volume 253

      Author(s): Xiaoqiang Wang, Sisi Ying, Xiaoguang Wei, Jun Yuan

      • Campylobacter
      • Listeria monocytogenes
      • Shigella
      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  8. Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses

    • LWT

    • Publication date: August 2017
      Source:LWT - Food Science and Technology, Volume 81

      Author(s): Hae-Won Lee, So-Ra Yoon, Su-Ji Kim, Hee Min Lee, Jae Yong Lee, Ji-Hyun Lee, Sung Hyun Kim, Ji-Hyoung Ha

      • Bacillus cereus
      • Campylobacter
      • Clostridium perfringens
      • Listeria monocytogenes
      • Yersinia
      • Shigella
      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens

  9. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba

    • International Journal of Food Microbiology

    • Publication date: 18 January 2016
      , Volume 217

      Author(s): Augustine Mpofu, Anita R. Linnemann, Martinus J.R. Nout, Marcel H. Zwietering, Eddy J. Smid, Heidy M.W. den Besten

      • Campylobacter
      • Listeria monocytogenes
      • Bacterial pathogens
      • Bacillus cereus