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National Agricultural Library
U.S. Department of Agriculture
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  2. Human Nutrition and Food Safety
  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. Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed

    • Journal of Food Science

    • Abstract The fruits of Tamarindus indica L. are consumed worldwide, with various parts of the plant being used for medicinal purposes. The residues (pericarp and seeds) generated during cellulose processing are of significant value as they contain bioactive compounds with diverse biological activities.

      • Bacterial pathogens
      • Bacillus cereus
      • Salmonella
      • Staphylococcus aureus

  2. Response surface optimization of phenolic compounds extraction from camu‐camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

    • Journal of Food Science

    • Food companies should comply with the requirements of a zero‐waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value‐added products.

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

  3. A multiplex PCR assay with a common primer for the detection of eleven foodborne pathogens

    • Journal of Food Science

    • Salmonella enterica, Listeria monocytogenes, Shigella flexneri, Escherichia coli O157:H7, Vibrio parahaemolyticus, Staphylococcus aureus, Vibrio cholerae, Clostridium botulinum type A, Bacillus cereus, Clostridium perfringens Alpha toxin, and Yersinia enterocolitica are 11 common foodborne pathogens. Traditional bacterial culture methods for detecting pathogens are time‐consuming and labor‐intensive.

      • Clostridium perfringens
      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
      • Yersinia
      • Shigella
      • Vibrio
      • Staphylococcus aureus
      • Clostridium botulinum
      • Bacterial pathogens
      • Bacillus cereus

  4. Application of Green Technology for the Acquisition of Extracts of Araçá (Psidium grandifolium Mart. ex DC.) Using Supercritical CO2 and Pressurized Ethanol: Characterization and Analysis of Activity

    • Journal of Food Science

    • Abstract

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

  5. Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta

    • Journal of Food Science

    • Abstract

      • Bacillus cereus

  6. Inactivation of Bacillus cereus Spores on Red Chili Peppers Using a Combined Treatment of Aqueous Chlorine Dioxide and Hot-Air Drying

    • Journal of Food Science

    • Abstract

      • Bacillus cereus

  7. Isolation and Characterization of Spore-Forming Bacilli (SFB) from Shepherd's Purse (Capsella bursa-pastoris)

    • Journal of Food Science

    • Abstract

      • Bacillus cereus

  8. Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

    • Journal of Food Science

    • Abstract

      • Bacillus cereus

  9. Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species

    • Journal of Food Science

    • Abstract

      • Cronobacter
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus