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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 - 6 of 6

  1. Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity

    • International Journal of Food Science
    • Plant essential oils (EOs), which are acknowledged as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), have the potential to be used as a flavoring agent. However, there are limitations to some EOs, such as low water solubility and high volatility, which limit their application in food technology.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  2. Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk

    • International Journal of Food Science
    • Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on inoculated curd packaged in plastic bags and immersed in a water bath at 48, 54, 60, 65, and 70°C for predetermined times.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  3. Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

    • International Journal of Food Science
    • Antidesma thwaitesianum Müll. Arg. or Mao is well-known in Thailand for its use in soft drinks and wine. This study investigated the potential of its fruit juice as a food preservative based on its antimicrobial activity against food-borne pathogens and spoilage.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  4. Foodborne Pathogen Assessment in Raw Milk Cheeses

    • International Journal of Food Science
    • General hygienic parameters and selected foodborne pathogens in raw milk cheeses at the retail level were evaluated. A total of 245 raw milk cheese samples were analysed for total bacterial count, Enterobacteriaceae, E. coli, Salmonella spp., Listeria monocytogenes, coagulase-positive Staphylococci, and staphylococcal enterotoxin.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  5. Significance and Characteristics of Listeria monocytogenes in Poultry Products

    • International Journal of Food Science
    • Listeria monocytogenes is one of the most common foodborne pathogens. Poultry meat and products are of the main vehicles of pathogenic strains of L. monocytogenes for human. Poultry products are part of the regular diet of people and, due to nutrient content, more content of protein, and less content of fat, gain more attention. In comparison with red meat, poultry meat is more economical.

      • Listeria monocytogenes
      • Bacterial pathogens
  6. Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips

    • International Journal of Food Science
    • This study evaluated the efficacy of organic acids applied singly or in combination as postlethality dips to sliced uncured turkey deli loaves to inhibit the growth of Listeria monocytogenes (Lm) Scott A. Treatments consisted of sodium lactate (SL; 3.6%), potassium lactate (PL; 3.6%), sodium citrate (SC; 0.75%), a combination of SL and sodium diacetate (SDA; 0.25%), and a combination of SL/PL/SDA, alongside appropriate negative and positive controls.

      • Listeria monocytogenes
      • Bacterial pathogens