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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 48

  1. Unveiling the persistent threat: recent insights into Listeria monocytogenes adaptation, biofilm formation, and pathogenicity in foodborne infections

    • Journal of Food Science and Technology
    • Listeriosis is a severe disease caused by the foodborne pathogen Listeria monocytogenes, posing a significant risk to vulnerable populations such as the elderly, pregnant women, and newborns. While relatively uncommon, it has a high global mortality rate of 20–30%. Recent research indicates that smaller outbreaks of the more severe, invasive form of the disease occur more frequently than previously thought, despite the overall stable infection rates of L.

      • Bacterial pathogens
      • Listeria monocytogenes
  2. 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
  3. Genotypic diversity and antagonistic activities of enterococci isolated from pastırma

    • Journal of Food Science and Technology
    • The biodiversity of enterococci from pastırma (a traditional Turkish dry-cured meat product) by genotypic identification and the antagonistic activities of strains were investigated. Pastırma samples taken from 20 different small-scale factories were subjected to microbiological and physicochemical analysis. A hundred enterococci isolates were identified by 16S rRNA gene sequence analysis.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Staphylococcus aureus
  4. Duplex real-time PCR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat products

    • Journal of Food Science and Technology
    • Listeria contamination in foods of animal origin is one of the most concerning food safety issues. A duplex, SYBR green-based, real-time PCR assay was developed with high-resolution melting analysis-based differentiation of the genus Listeria and Listeria monocytogenes. The primers were designed and tested against other related foodborne pathogens.

      • Bacterial pathogens
      • Listeria monocytogenes
  5. Food grade nanoemulsion development to control food spoilage microorganisms on bread surface

    • Journal of Food Science and Technology
    • In this study, the effect of emulsifier mixture and their concentrations on the development of nanoemulsion was studied. The impact of sonication and microfluidization processing conditions on the physicochemical properties and in vitro antimicrobial activity was also evaluated. The optimal nanoemulsion formulation was then evaluated on bread surface against B. subtilis.

      • Bacterial pathogens
      • Listeria monocytogenes
  6. Antibacterial efficacy of Enterococcus microencapsulated bacteriocin on Listeria monocytogenes, Listeria innocua and Listeria ivanovi

    • Journal of Food Science and Technology
    • This study focused on the microencapsulation of enterocin from Enterococcus durans (E. durans MF5) in whey powder (WP) using a spray-drying technique followed by the evaluation of how complexation can preserve the enterocin structure and antimicrobial activity against food-borne pathogens. Crude enterocin samples (1 and 5%) were microencapsulated in 10% WP.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  7. Combined antibodies against internalins A and B proteins have potential application in immunoassay for detection of Listeria monocytogenes

    • Journal of Food Science and Technology
    • Listeria monocytogenes is a food-borne bacterium that causes listeriosis upon the ingestion of contaminated food. Traditional methods to detect L. monocytogenes require pre-enrichment broths to increase its concentration. To improve the screening of contaminated food and prevent listeriosis outbreaks, rapid, specific and sensitive assays are needed to detect L.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
  8. Chlorine dioxide gas mediated inactivation of the biofilm cells of

    • Journal of Food Science and Technology
    • This study evaluated the chlorine dioxide (ClO2) gas mediated inactivation of the biofilm cells of foodborne pathogens on food contact surfaces. Biofilm cells of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were developed on stainless steel (SS) and high density polyethylene (HDPE) coupon surfaces, and 5-day-old biofilms were treated with ClO2 gas at 60 and 90% relative humidity (RH) for up to 20 min.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
      • Salmonella
  9. Antimicrobial activities of emulsion-based edible solutions incorporating lemon essential oil and sodium caseinate against some food-borne bacteria

    • Journal of Food Science and Technology
    • The antimicrobial properties of two different emulsion formulations contained lemon essential oil (coarse emulsion; CE and nanoemulsion; NE) and emulsions based edible solutions incorporated with lemon essential oil and sodium caseinate (coarse emulsion based solution; CESC and nanoemulsion based solution; NESC) on food-related microorganisms (Photobacterium damselae, Pseudomonas luteola, Salmonella Paratyphi A NCTC13, and Listeria monocytogenes ATCC19112)

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  10. Reducing time in detection of Listeria monocytogenes from food by MALDI-TOF mass spectrometry

    • Journal of Food Science and Technology
    • In this study, direct detection of L. monocytogenes from liquid culture and enrichment broths containing foods was investigated by using MALDI-TOF MS. For determining the sole effect of food constituents on detection and accuracy of identification in enrichment broths, sterile foods were used before the experiments with food. L. monocytogenes could be detected in BHI broth after 24 h of incubation.

      • Listeria monocytogenes
      • Bacterial pathogens
  11. Preparation and evaluation of food-grade nanoemulsion of tarragon ( Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties

    • Journal of Food Science and Technology
    • This study aimed at to formulate a food-grade nanoemulsion of tarragon essential oil (NEO) and investigate its antioxidant and antimicrobial properties. Oil in water NEO was formed by blending 10% of tarragon EO (TEO), 85% water, and a mixture of 5% surfactants, then antioxidant and antimicrobial activities were evaluated. The main components of TEO were estragole, beta-cis-ocimene, beta-trans-ocimene, and l-limonene.

      • Listeria monocytogenes
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens
  12. Cashew apple ( Anacardium occidentale L.) extract from a by-product of juice processing: assessment of its toxicity, antiproliferative and antimicrobial activities

    • Journal of Food Science and Technology
    • Cashew apple extract (CAE) is a product with intense yellow color obtained from residual fibers of juice processing. Although CAE is known to be rich in carotenoids and anacardic acids, the biological activities of this potential natural food colorant remain unexplored.

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  13. The survival rate and efficiency of non-encapsulated and encapsulated native starter cultures to improve the quality of artisanal game meat sausages

    • Journal of Food Science and Technology
    • This study addresses the application of native, multiple strain starter cultures for standardization of game meat sausages production. The designed starter cultures consisting of two indigenous Lactobacillus sakei and one Leuconostoc mesenteroides strains. These strains were used in both, the encapsulated and non-encapsulated form, in the game meat dough, individually or in combination, with eight treatments in total.

      • Listeria monocytogenes
      • Bacterial pathogens
  14. Synergistic antimicrobial effects of activated lactoferrin and rosemary extract in vitro and potential application in meat storage

    • Journal of Food Science and Technology
    • This study aimed to explore the antimicrobial effects of activated lactoferrin (ALF) and rosemary extract (RE) on Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes, and to investigate their application potential in the meat storage. Minimum inhibitory concentrations (MICs) of ALF, RE and ALF–RE combinations were determined via microtiter plate assay. MICs of ALF were 1% for E.

      • Bacterial pathogens
      • Salmonella
      • Listeria monocytogenes
  15. Evaluation and implementation of commercial antibodies for improved nanoparticle-based immunomagnetic separation and real-time PCR for faster detection of Listeria monocytogenes

    • Journal of Food Science and Technology
    • L. monocytogenes continues to be a major health issue in Europe, as well as worldwide. Faster methods, not only for detection, but also for sample preparation are of great interest particularly for this slow-growing pathogen. Immunomagnetic separation has been previously reported to be an effective way to concentrate bacteria, and remove inhibitors.

      • Listeria monocytogenes
      • Bacterial pathogens
  16. In-vitro evaluation of antimicrobial and insect repellent potential of supercritical-carbon dioxide (SCF-CO 2 ) extracts of selected botanicals against stored product pests and foodborne pathogens

    • Journal of Food Science and Technology
    • In the present study, the antimicrobial and the insect repellent activity of 16 botanical extracts obtained by supercritical CO2 (SCF) extraction were evaluated. The present investigation was conducted as there is a necessity for exploration of natural botanical extracts that target both stored product insects and microbes.

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  17. A systematic review and meta-analysis on the prevalence of antibiotic-resistant Listeria species in food, animal and human specimens in Iran

    • Journal of Food Science and Technology
    • The aim of this study was to determine the antimicrobial resistance characteristics of Listeria species isolated from foods and food processing environments, animal and human specimens in Iran. A systematic review of the papers published in Persian and English languages up to 20th May 2019 and indexed in the Scientific Information Database, PubMed, Scopus and Google Scholar databases using related keywords was conducted.

      • Bacterial pathogens
      • Listeria monocytogenes
  18. Determination of sensitivity of some food pathogens to spice extracts

    • Journal of Food Science and Technology
    • Spices are primarily used as flavor enhancers and have attracted attention as natural food preservatives since their antimicrobial effects were determined. In the present study, the antimicrobial effects, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values on 5 important food-borne pathogenic bacteria were investigated in 20 different types of spices that are not commonly used.

      • Staphylococcus aureus
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacterial pathogens
      • Listeria monocytogenes
  19. Isolation of Enterococcus faecium , characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese

    • Journal of Food Science and Technology
    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens
      • Bacterial pathogens
      • Listeria monocytogenes
  20. Partial purification, characterization and mode of action of bacteriocins produced by three strains of Pediococcus sp.

    • Journal of Food Science and Technology
    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens
  21. Controlled release of nisin from Neusilin particles to enhance food safety of sour curd cheese

    • Journal of Food Science and Technology
    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens
  22. In vitro antibacterial activity of nut by-products against foodborne pathogens and their application in fresh-cut fruit model

    • Journal of Food Science and Technology
    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens
  23. Effect of some chemical decontaminants on the survival of Listeria monocytogenes and Salmonella Typhimurium with different attachment times on chicken drumstick and breast meat

    • Journal of Food Science and Technology
    • Abstract

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
  24. MIR spectroscopy as alternative method for further confirmation of foodborne pathogens Salmonella spp. and Listeria monocytogenes

    • Journal of Food Science and Technology
    • Abstract

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
  25. Purification and characterization of a broad spectrum bacteriocin produced by a selected Lactococcus lactis strain 63 isolated from Indian dairy products

    • Journal of Food Science and Technology
    • Abstract

      • Bacillus cereus
      • Listeria monocytogenes
      • Bacterial pathogens