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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 - 6 of 6

  1. Effects of impregnate temperature on extraction of caffeoylquinic acid derivatives from Moringa oleifera leaves and evaluation of inhibitory activity on digestive enzyme, antioxidant, anti‐proliferative and antibacterial activities of the extract

    • International Journal of Food Science & Technology

    • Anti‐digestive enzyme, antioxidant, anti‐proliferative and antibacterial activities of the extract from Moringa oleifera at different extraction temperatures. Summary In an ultrasonic bath and for 30 min in the presence of water as extraction solvent in a ratio of 1:10 (g/mL), effect of extraction temperature on extraction of caffeoylquinic acids (CQAs) from Moringa oleifera leaves (MOL) was investigated.

      • Bacillus cereus
      • Bacterial pathogens
      • Salmonella
      • Staphylococcus aureus

  2. Okra mucilage powder: a novel functional ingredient with antioxidant activity and antibacterial mode of action revealed by scanning and transmission electron microscopy

    • International Journal of Food Science & Technology

    • Okra mucilage powder was revealed its phenolic compounds, antioxidant and antibacterial mode of action, which may be used as a novel functional ingredient. Summary Okra mucilage powder (OMP) was firstly reported its antibacterial mode of action observed by scanning electron microscopy (SEM) and transmission electron microscopy (TEM).

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

  3. Perspectives of lupine wholemeal protein and protein isolates biodegradation

    • International Journal of Food Science & Technology

    • International Journal of Food Science & Technology Perspectives of lupine wholemeal protein and protein isolates biodegradation

      • Bacillus cereus
      • Bacterial pathogens

  4. Establishment of a method for the simultaneous detection of four foodborne pathogens using high‐throughput suspension array xTAG technology

    • International Journal of Food Science & Technology

    • International Journal of Food Science & Technology Establishment of a method for the simultaneous detection of four foodborne pathogens using high‐throughput suspension array xTAG technology

      • Bacillus cereus
      • Shigella
      • Bacterial pathogens

  5. Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

    • International Journal of Food Science & Technology

    • Summary

      • Bacillus cereus

  6. Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

    • International Journal of Food Science & Technology

    • Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C.

      • Bacillus cereus