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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 - 13 of 13

  1. One-step analysis of growth kinetics of mesophilic Bacillus cereus in liquid egg yolk during treatment with phospholipase A2: Model development and validation

    • Food Research International

    • Liquid egg yolk (LEY) is often treated with phospholipase A2 (PLA2) to improve thermal stability. However, this process may allow certain pathogens to grow. The objective of this study was to evaluate the growth kinetics of mesophilic Bacillus cereus in LEY during PLA2 treatment. Samples, inoculated with B.

      • Bacterial pathogens
      • Bacillus cereus

  2. Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage

    • Food Research International

    • Insufficient protein and fat hydrolysis capacity of lactic acid bacteria (LAB) limit the flavor formation of fermented sausage. Bacillus is known for its substantial expression of proteases and lipases.

      • Bacterial pathogens
      • Bacillus cereus

  3. Inactivation of Bacillus cereus endospores on black pepper by pulsed superheated steam system

    • Food Research International

    • In this study, a superheated steam (SHS) system was constructed to inactivate Bacillus cereus endospores on the surface of black pepper, and continuous and pulsed treatment was applied to compare sporicidal effects. Additionally, inactivation mechanisms were analyzed to investigate the differences between pulsed and continuous SHS treatments.

      • Bacterial pathogens
      • Bacillus cereus

  4. Transcriptome analysis reveals the molecular mechanism of cinnamaldehyde against Bacillus cereus spores in ready-to-eat beef

    • Food Research International

    • The purpose of this study was to investigate the antibacterial effect and mechanism of cinnamaldehyde on Bacillus cereus spores in ready-to-eat beef. The colour difference and texture of the ready-to-eat beef supplemented with cinnamaldehyde did not differ greatly from the colour and texture of the blank beef. However, cinnamaldehyde has an effective antibacterial effect on the total number of bacterial colonies and B. cereus spores in ready-to-eat beef.

      • Bacterial pathogens
      • Bacillus cereus

  5. Antibacterial mechanism of sucrose laurate against Bacillus cereus by attacking multiple targets and its application in milk beverage

    • Food Research International

    • Sucrose laurate (SL) is a promising dual-functional additive due to its emulsification and antibacterial activity. However, the knowledge on the antibacterial action of SL against Bacillus cereus was lacking, and thus it was investigated from multiple targets. The antibacterial results demonstrated that the minimum inhibitory concentration of SL was 0.3125 mg/mL, and the time-killing curve confirmed the strong antibacterial activity of SL.

      • Bacterial pathogens
      • Bacillus cereus

  6. Microbiological and process variability using biological indicators of inactivation (BIIs) based on Bacillus cereus spores of food and fish-based animal by-products to evaluate microwave heating in a pilot plant

    • Food Research International

    • Author(s): Alberto Garre, Alejandro Acosta, Juan D. Reverte-Orts, Paula M. Periago, Alejandro Díaz-Morcillo, Arturo Esnoz, Juan L. Pedreño-Molina, Pablo S. Fernández

      • Bacillus cereus

  7. Multi-locus sequence typing and antimicrobial susceptibility profile of Cronobacter sakazakii and Cronobacter malonaticus isolated from corn-based farinaceous foods commercialized in Brazil

    • Food Research International

    • Author(s): Paula Vasconcelos Costa, Luiza Vasconcellos, Ingrid Camelo da Silva, Valéria de Mello Medeiros, Stephen James Forsythe, Marcelo Luiz Lima Brandão

      • Salmonella
      • Bacillus cereus
      • Cronobacter
      • Bacterial pathogens

  8. Phenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solvents

    • Food Research International

    • Author(s): Gabriele Rocchetti, Jorge Pamplona Pagnossa, Francesca Blasi, Lina Cossignani, Roberta Hilsdorf Piccoli, Gokhan Zengin, Domenico Montesano, Pier Sandro Cocconcelli, Luigi Lucini

      • Bacillus cereus
      • Bacterial pathogens

  9. A quantitative microbiological exposure assessment model for Bacillus cereus in pasteurized rice cakes using computational fluid dynamics and Monte Carlo simulation

    • Food Research International

    • Publication date: November 2019

      , Volume 125

      Author(s): Hyeon Woo Park, Won Byong Yoon

      • Bacillus cereus

  10. The antibacterial activity of rhamnolipid biosurfactant is pH dependent

    • Food Research International

    • Publication date: February 2019

      , Volume 116

      Author(s): Jakeline de Freitas Ferreira, Estevão Alan Vieira, Marcia Nitschke

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

  11. Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction

    • Food Research International

    • Publication date: January 2019

      , Volume 115

      Author(s): Elisabete M.C. Alexandre, Sara Silva, Sónia A.O. Santos, Armando J.D. Silvestre, Maria F. Duarte, Jorge A. Saraiva, Manuela Pintado

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

  12. Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores

    • Food Research International

    • Available online 24 December 2018

      Author(s): Aswathi Soni, Indrawati Oey, Patrick Silcock, Elizabeth Permina, Phil J. Bremer

      • Bacillus cereus

  13. Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria?

    • Food Research International

    • Publication date: November 2017
      , Volume 101

      Author(s): Hani El Kadri, Putu Virgina Partha Devanthi, Tim W. Overton, Konstantinos Gkatzionis

      • Bacillus cereus
      • Staphylococcus aureus
      • Bacterial pathogens