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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 - 24 of 24

  1. Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView. In this study, we developed a mathematical model to describe the fate of Bacillus cereus in Saengsik, a powdered ready-to-eat food with reduced moisture content, and to estimate the probability of B. cereus infection from Saengsik consumption, using quantitative microbial risk assessment (QMRA). The isothermal kinetic behavior of B.

      • Bacterial pathogens
      • Bacillus cereus

  2. Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView. This study aimed to examine the mechanism of membrane damage by chlorogenic acid (CA) on Bacillus cereus and Micrococcus luteus and to apply it to milk and pork to evaluate whether CA could prolong their shelf life. A broth microdilution method was used to determine the minimum inhibitory concentration (MIC) of CA on B. cereus and M. luteus.

      • Bacterial pathogens
      • Bacillus cereus

  3. Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

      • Bacterial pathogens
      • Bacillus cereus

  4. Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView. Bacillus cereus is among the primary food-poisoning pathogenic bacterium that causes diarrhea and emetic types of diseases throughout the world. Recent advances show that bacteriophages become important tools in detection and control of foodborne bacterial pathogens in foods. They gain the interest of researchers for the food industries mainly because they are host-specific and harmless to humans.

      • Bacillus cereus

  5. Microbial composition of Korean kefir and antimicrobial activity of Acetobacter fabarum DH1801

    • Journal of Food Safety

    • The microbial population of kefir made from Korean kefir grain was profiled via next‐generation sequencing technology at the species level. Interestingly, Acetobacter fabarum was the second most predominent bacteria in kefir. We isolated Acetobacter fabarum DH1801 strain and revealed its potent and broad‐spectrum antimicrobial activity against pathogenic bacteria. This could contribute to the anti‐contamination and probiotic attributes of Korean kefir.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
      • Salmonella
      • Shigella
      • Cronobacter
      • Staphylococcus aureus

  6. Application of combined UV‐C light and ethanol treatment for the reduction of pathogenic Escherichia coli and Bacillus cereus on Gwamegi (semidried Pacific saury)

    • Journal of Food Safety

    • This study investigated the combined effects of different doses of UV‐C light at 260 nm (0–1,800 mWs/cm2) and ethanol (0–70%) on the reduction of Escherichia coli and Bacillus cereus in experimentally contaminated Gwamegi (semidried Pacific saury). After combined treatment of 4,800 mWs/cm2 of UV‐C and 70% ethanol, E. coli and B. cereus were reduced by 3.03 and 2.73 log CFU/g, respectively.

      • Bacterial pathogens
      • Bacillus cereus

  7. Presence of nhe, cytK, and ces in Bacillus cereus isolated from dairy products commercially available in Brazil

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

      • Bacillus cereus
      • Bacillus cereus

  8. Analysis of Bacillus cereus cell viability, sublethal injury, and death induced by mild thermal treatment

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

      • Bacillus cereus

  9. Development of a multiplex real‐time PCR for simultaneous detection of Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus in food samples

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

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

  10. Enterotoxigenic structures of Bacillus cereus strains isolated from ice creams

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

      • Bacillus cereus

  11. Response surface modeling for the inactivation of Bacillus cereus on cooked spinach by natural antimicrobials at various temperatures

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

      • Bacillus cereus

  12. Comparative study of Tempo BC automated MPN for the enumeration of Bacillus cereus group in food

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

      • Bacillus cereus

  13. Detection of toxin genes and randomly amplified polymorphic DNA typing of Bacillus cereus isolates from infant milk formulas

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

      • Bacillus cereus

  14. Prevalence, molecular identification and characterization of Bacillus cereus isolated from beef burgers

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  15. Evaluation of currently employed food preservation conditions to tackle biofilm forming food pathogens

    • Journal of Food Safety

    • Abstract

      • Bacterial pathogens
      • Bacillus cereus

  16. Genetic diversity, antimicrobial resistance, toxin gene profiles, and toxin production ability of Bacillus cereus isolates from doenjang, a Korean fermented soybean paste

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  17. Effect of lactic acid bacteria on microbial safety of angelica keiskei juice

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  18. Antibacterial activity of liposome containing curry plant essential oil against Bacillus cereusin rice

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  19. Rapid Testing of Food Matrices for Bacillus cereus Enterotoxins

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  20. Detection of Emetic Toxin Genes in Bacillus cereus Isolated from Food and their Production of Cereulide in Liquid Culture

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  21. Effect of Sodium Chloride on the Reduction of Bacillus Cereus in Shrimp Jeotgal During Refrigerated Storage

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  22. Potential Application of Ziziphora Clinopodioides Essential Oil and Nisin as Natural Preservatives Against Bacillus Cereus and Escherichia Coli O157: H7 in Commercial Barley Soup

    • Journal of Food Safety

    • Abstract

      • Bacterial pathogens
      • Bacillus cereus

  23. Genetic Characterization of Enterococcus Faecalis N1-33 Bacteriocin and Obtained of the Mutant Strain that Produce Many Bacteriocin by Novobiocin Agent Effect, its Merit as A Food Preservative in Steamed Rice Model

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  24. The Antimicrobial and Antioxidant Effects of Citrus aurantium L. Flowers (Bahar Narang) Extract in Traditional Yoghurt Stew during Refrigerated Storage

    • Journal of Food Safety

    • The antimicrobial and antioxidant effects of Citrus aurantium L. flowers (Bahar narang) extract (BE; 500, 1,000 and 2,000 ppm) were studied in traditional yoghurt stew during storage at 4C for 28 days. The contents of total phenolics and flavonoids in BE were 81 ± 1.8 and 46 ± 2.4 mg/g, respectively. In vitro antibacterial activity of BE showed that BE had a strong antimicrobial activity against Escherichia coli O157:H7, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus cereus.

      • Bacillus cereus
      • Escherichia coli O157:H7
      • Staphylococcus aureus
      • Bacterial pathogens