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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 - 25 of 401

  1. Improving the Composition and Bioactivity of Cocoa (Theobroma cacao L.) Bean Shell Extract by Choline Chloride-Lactic Acid Natural Deep Eutectic Solvent Extraction Assisted by Pulsed Electric Field Pre-Treatment

    • Plant Foods for Human Nutrition
    • An environmentally friendly method for the release of cocoa bean shell (CBS) extracts is proposed in this paper. This work aims to investigate the effect of pulsed electric field (PEF) pre-treatment on subsequent solid-liquid extraction (SLE) of metabolites with choline chloride-lactic acid natural deep eutectic solvent (NaDES) and bioactivity of cocoa bean shell (CBS) extract. Two different media for PEF application were evaluated: water and chlorine chloride-lactic acid.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  2. Dynamics of Listeria monocytogenes and Salmonella enterica on Cooked Vegetables during Storage

    • Journal of Food Protection
    • Fresh vegetables have been linked to multiple foodborne outbreaks in the U.S., with Listeria monocytogenes and Salmonella enterica identified as leading causes. Beyond raw vegetables, cooked vegetables can also pose food safety concerns due to improper cooking temperature and time combinations or post-cooking contamination.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  3. Optimization of Synthesis Reaction Parameters of AgNPs Derived from Laser trilobum Plant for Foodborne Pathogens

    • Food and Bioprocess Technology
    • In this study, the antimicrobial activity of silver nanoparticles (AgNPs L21, AgNPs L22) produced using aqueous extracts of the Laser trilobum harvested in 2021 and 2022 was optimized. The experimental design and optimization of antimicrobial activity were performed using the response surface method (RSM).

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  4. Survival of Listeria monocytogenes and Salmonella in finishing waxes used for fresh citrus fruits

    • Food Control
    • Citrus fruits are typically waxed before packaging to prevent water loss and extend shelf-life. The survival of Listeria monocytogenes and Salmonella was evaluated in 15 different commercial finishing waxes used for fresh citrus in California. Survival of L. monocytogenes and Salmonella in citrus finishing waxes depended on wax type. Over 24 h at 4 and 22 °C, populations of L.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  5. Sanitizing of stainless steel surfaces in the food industry: Effect of gaseous ozone against pathogens and filamentous fungi

    • Journal of Food Safety
    • Gaseous ozone treatment, recovery and counting of microbial cells inoculated on stainless steel. Abstract The aim of this work was to evaluate the resistance of two pathogenic bacteria (Listeria monocytogenes and Salmonella enterica subsp. enterica serotype Senftenberg), and three airborne food‐spoiling filamentous fungi (Hyphopichia burtonii, Penicillium nordicum, and Aspergillus brasiliensis ATCC 16404) to gaseous ozone on stainless steel.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  6. Colonization of Raphanus sativus by human pathogenic microorganisms

    • Frontiers in Microbiology
    • Contamination of vegetables with human pathogenic microorganisms (HPMOs) is considered one of the most important problems in the food industry, as current nutritional guidelines include increased consumption of raw or minimally processed organic vegetables due to healthy lifestyle promotion. Vegetables are known to be potential vehicles for HPMOs and sources of disease outbreaks.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
      • Salmonella
  7. Specific Antimicrobial Activities Revealed by Comparative Evaluation of Selected Gemmotherapy Extracts

    • Antibiotics
    • Nowadays, unprecedented health challenges are urging novel solutions to address antimicrobial resistance as multidrug-resistant strains of bacteria, yeasts and moulds are emerging. Such microorganisms can cause food and feed spoilage, food poisoning and even more severe diseases, resulting in human death. In order to overcome this phenomenon, it is essential to identify novel antimicrobials that are naturally occurring, biologically effective and increasingly safe for human use.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  8. Bacterial adhesion inhibition by microalgal EPSs from Cylindrotheca closterium and Tetraselmis suecica biofilms

    • Applied Microbiology and Biotechnology
    • In the food industry, successful bacterial pathogen colonization and persistence begin with their adhesion to a surface, followed by the spatial development of mature biofilm of public health concerns. Compromising bacterial settlement with natural inhibitors is a promising alternative to conventional anti-fouling treatments typically based on chemical biocides that contribute to the growing burden of antimicrobial resistance.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  9. Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

    • Journal of Food Process Engineering
    • Cinnamon essential oil (CEO) is encapsulated in an inulin matrix. The highest encapsulation efficiency is attained at a 15% CEO loading concentration. Oil concentrations significantly influence the thermal and melt rheology. Scanning electron microscopy and atomic force microscopy displayed the cracks and surface topography. The encapsulates demonstrated broad‐spectrum antimicrobial activity.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  10. Persistence of microbiological hazards in food and feed production and processing environments

    • EFSA Journal
    • Abstract Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE).

      • Bacterial pathogens
      • Cronobacter
      • Listeria monocytogenes
      • Salmonella
  11. Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices

    • Journal of Food Protection
    • Thermal inactivation studies were undertaken on Listeria monocytogenes and Salmonella spp. inoculated on the surface of country ham. Hams (average = ca. 3.4 ± 0.5 kg each; average = ca. ≥18% shrinkage) were used as provided by the processor (i.e., “salted hams”), desalted in tap water (i.e., “desalted hams”), or dried for an additional period (i.e., “extra dried hams”). Hams were surface inoculated (ca.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  12. Microbiology proficiency testing in fish and fishery products: detection of Listeria monocytogenes and Salmonella spp.

    • Journal of Food Science and Technology
    • This paper presents the results of two proficiency testing (PT) rounds conducted by the Export Inspection Agency (EIA) Chennai laboratory in 2021 for food testing laboratories in India. The PT program was designed in accordance with ISO/TS 22117, a standard for proficiency testing in food microbiology, and targeted Listeria monocytogenes and Salmonella spp as the organisms of focus.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  13. Radio frequency inactivation of Salmonella Typhimurium and Listeria monocytogenes in skimmed and whole milk powder

    • International Journal of Food Microbiology
    • Milk powder is a convenient, shelf-stable food ingredient used in a variety of food products. However, pathogenic bacteria can be present and survive during prolonged storage, leading to outbreaks of foodborne diseases and product recalls. Radio frequency (RF) heating is a processing technology suitable for bulk treatment of milk powder, aiming at microbial inactivation.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  14. Rapid Discrimination of Pork Contaminated with Different Pathogens by Using SERS

    • Food Analytical Methods
    • Escherichia coli, Salmonella, and Listeria monocytogenes are three of the most common foodborne pathogens found in pork. SERS technology enables the rapid acquisition of molecular information by harnessing the synergistic effect of Raman scattering and enhanced substrate surface plasmonics. However, because of the similar chemical composition between bacteria and between pathogens and pork, it is difficult to discriminate pork contaminated with different pathogens.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  15. Foodborne Pathogen Dynamics in Meat and Meat Analogues Analysed Using Traditional Microbiology and Metagenomic Sequencing

    • Antibiotics
    • Meat analogues play an increasing role in meeting global nutritional needs. However, while it is well known that meat possesses inherent characteristics that create favourable conditions for the growth of various pathogenic bacteria, much less is known about meat analogues.

      • Bacterial pathogens
      • Cronobacter
      • Listeria monocytogenes
      • Salmonella
  16. Cocoa Bean Shell Wastes for the Green Synthesis of Silver Nanoparticles with Antimicrobial Activity Against Foodborne Pathogens

    • Food and Bioprocess Technology
    • The green synthesis of silver nanoparticles offers a non-toxic, eco-friendly, economical, and efficient solution against various microorganisms. The study aimed to investigate the utilization of cocoa bean shells for the production of silver nanoparticles through green synthesis, besides its characterization and evaluation against foodborne pathogens.

      • Bacterial pathogens
      • Cronobacter
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  17. The European Union One Health 2022 Zoonoses Report

    • EFSA Journal
    • Abstract This report by the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of the zoonoses monitoring and surveillance activities carried out in 2022 in 27 Member States (MSs), the United Kingdom (Northern Ireland) and 11 non‐MSs. Key statistics on zoonoses and zoonotic agents in humans, food, animals and feed are provided and interpreted historically.

      • Bacterial pathogens
      • Campylobacter
      • Listeria monocytogenes
      • Salmonella
      • Viruses
      • Norovirus
  18. Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH

    • Food Science and Technology International
    • The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid beverages were evaluated. Inoculated apple, orange, and grape juices (at their original pH and adjusted to pH 4.00, 4.50, and 5.00) were treated at 550 MPa for 1 min at 5 °C.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
  19. Suppression of pathogens in properly refrigerated raw milk

    • PLOS ONE
    • by M. E. Coleman, T. P. Oscar, T. L. Negley, M. M. Stephenson Conflicting claims exist regarding pathogen growth in raw milk. A small pilot study was designed to provide definitive data on trends for pathogen growth and decline in raw bovine milk hygienically produced for direct human consumption. An independent laboratory conducted the study, monitoring growth and decline of pathogens inoculated into raw milk.

      • Bacterial pathogens
      • Campylobacter
      • Listeria monocytogenes
      • Salmonella
  20. Prolonging broccoli shelf life through controlled release of plai essential oil using palm wood sachet as a novel absorbent material with reusable properties

    • Journal of Food Science
    • Abstract Palm wood powder derived from palm wood waste was utilized as a novel absorbent material. The investigation involved exploring its pore structure and size to achieve the controlled release of bioactive compounds from plai oil, providing protection against pathogenic bacteria and thereby extending the shelf life of broccoli. The palm wood sachet was prepared before being placed into the broccoli bag.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  21. Innovative Combined Technology with Encapsulated EVOO and Infrared Processing Against Salmonella and Listeria monocytogenes in Breaded Poultry Products

    • Food and Bioprocess Technology
    • The high Salmonella and Listeria monocytogenes risk in poultry products reinforces the urgent need for new technologies with high antimicrobial effects. In that sense, a combined technology consisting of encapsulated extra virgin olive oil (EVOO) during chicken nugget breading combined with infrared processing was hereby studied at three levels (experiments). The high in vitro EVOO antimicrobial activity (up to 74%), which was 1.2-fold higher against L.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  22. Microbiological hazards associated with the use of water in the post‐harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs). Part 1 (outbreak data analysis, literature review and stakeholder questionnaire)

    • EFSA Journal
    • Abstract The contamination of water used in post‐harvest handling and processing operations of fresh and frozen fruit, vegetables and herbs (ffFVHs) is a global concern. The most relevant microbial hazards associated with this water are: Listeria monocytogenes, Salmonella spp., human pathogenic Escherichia coli and enteric viruses, which have been linked to multiple outbreaks associated with ffFVHs in the European Union (EU). Contamination (i.e.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  23. A comprehensive review of the applications of bacteriophage-derived endolysins for foodborne bacterial pathogens and food safety: recent advances, challenges, and future perspective

    • Frontiers in Microbiology
    • Foodborne diseases are caused by food contaminated by pathogenic bacteria such as Escherichia coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes, Campylobacter, and Clostridium, a critical threat to human health. As a novel antibacterial agent against foodborne pathogens, endolysins are peptidoglycan hydrolases encoded by bacteriophages that lyse bacterial cells by targeting their cell wall, notably in Gram-positive bacteria due to their naturally exposed peptidoglycan layer.

      • Bacterial pathogens
      • Campylobacter
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  24. Essential Oil Vapors Assisted Plasma for Rapid, Enhanced Sanitization of Food-Associated Pathogenic Bacteria

    • Food and Bioprocess Technology
    • Antimicrobial treatment procedures are often applied during produce post-harvest processing and storage as a complementary measure to reduce the potential risk of foodborne illness. Herein, we investigate the feasibility and efficacy of utilizing essential oil vapor–assisted plasma treatments to sanitize lettuce, spinach, and tomatoes. These fresh produce items are often associated with foodborne illnesses. Additionally, potatoes were chosen to introduce topography diversity into the study.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  25. Evaluation of low‐energy x‐rays as an alternative to chlorine washing to control internalized foodborne pathogens in lettuce

    • Journal of Food Safety
    • Low‐energy x‐rays can be used to reduce the number of pathogenic microorganisms in fresh produce, but the efficacy of this process against internalized bacteria in leafy greens has not yet been reported. Low‐energy x‐ray irradiation at 1.5 kGy reduced the internalized pathogens by an average of 4.86 log CFU/g in iceberg lettuce without affecting product quality.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
      • Salmonella