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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 - 18 of 18

  1. Influence of myoglobin on the antibacterial activity of carvacrol and the binding mechanism between the two compounds

    • Journal of the Science of Food and Agriculture
    • Abstract Background Myoglobin (MB), a pigmentation protein, can adversely affect the antibacterial activity of carvacrol (CAR) and weaken its bacteriostasis effect. This study aimed to clarify the influence of MB on the antibacterial activity of CAR and ascertain the mechanism involved in the observed influence, especially the interaction between the two compounds.

      • Bacterial pathogens
      • Listeria monocytogenes
  2. Synergistic effect of electrolyzed water generated by sodium chloride combined with dimethyl dicarbonate for inactivation of Listeria monocytogenes on lettuce

    • Journal of the Science of Food and Agriculture
    • Journal of the Science of Food and Agriculture, Accepted Article. Background Electrolyzed water (EW) is recognized as an effective way to control and reduce pathogens in vegetables. However, the disinfection efficacy of EW alone is limited. In this work, the bactericidal activity and biofilm removal capability of EW, generated by adding NaCl to a portable EW generator, were investigated with special reference to L. monocytogenes.

      • Bacterial pathogens
      • Listeria monocytogenes
  3. Evaluation of water‐assisted UV‐C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh‐cut strawberries during shelf‐life

    • Journal of the Science of Food and Agriculture
    • Journal of the Science of Food and Agriculture, Accepted Article. Background The purpose of the present study was to examine the inactivation of Salmonella enterica (50 μL; 109 CFU/g), Listeria monocytogenes (50 μL; 109 CFU/g), and murine norovirus (MNV-1; 50 μL; 107 TCID50/mL) on whole and fresh-cut strawberries after 2-min disinfection treatments (water (H2O), chlorine 200 mg/L (NaClO), water-assisted UV-C (WUV), and th

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Viruses
      • Norovirus
  4. Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

    • Journal of the Science of Food and Agriculture
    • Journal of the Science of Food and Agriculture, Volume 102, Issue 4, Page 1729-1735, 15 March 2022. Listeria monocytogenes is a widespread common contaminant in food production facilities during preparation, storage, and distribution, and minimally processed ready-to-eat products are considered at high risk of contamination by this bacterium.

      • Bacterial pathogens
      • Listeria monocytogenes
  5. Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model

    • Journal of the Science of Food and Agriculture
    • Journal of the Science of Food and Agriculture, Accepted Article. ABSTRACT
      Background

      • Listeria monocytogenes
      • Bacterial pathogens
  6. Combined application of high‐pressure processing and active coatings on phenolic compounds, microbiological and physicochemical quality of apple cubes

    • Journal of the Science of Food and Agriculture
    • Background In recent years high‐pressure processing (HPP) of fruit products has steadily increased due to antimicrobial effectiveness and the retention of nutritional and quality attributes compared to conventional thermal technologies. Edible coatings are already being used to enhance the quality of minimally processed fruits. Thus, apple cubes (AC) and alginate‐vanillin coated apple cubes (AVAC) were high‐pressure processed (HPP, 400 MPa/5 min/35 °C).

      • Listeria monocytogenes
      • Bacterial pathogens
  7. Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise

    • Journal of the Science of Food and Agriculture
    • Background The replacement of synthetic preservatives with their natural alternatives is a growing demand in the food industry, which has led to the development of novel methods such as encapsulation of plants essential oil with appropriate physicochemical stability, and antibacterial and organoleptic properties. This study aimed to prepare an optimal nanoemulsion of Thymus daenensis L. essential oil for use as a natural preservative in mayonnaise.

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
  8. Optimization and characterization of eco‐friendly antimicrobial nanocellulose sheet prepared using carbon dots of white mulberry (Morus Alba L.)

    • Journal of the Science of Food and Agriculture
    • BACKGROUND Carbon dots (C‐dots) with antimicrobial activity were synthesized from the white mulberry extract in order to fabricate anti‐listeria nanopaper using bacterial nanocellulose (BNC). A highly dispersed synthesized C‐dots with a size smaller than 10 nm (~4.9 nm) was impregnated into BNC by an ex‐situ coating method and mechanical, morphological, UV‐protectant, and antibacterial activity were assessed.

      • Listeria monocytogenes
      • Bacterial pathogens
  9. Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics

    • Journal of the Science of Food and Agriculture
    • BACKGROUND Eleven Lactobacillus (L.) strains were newly isolated from traditional Turkish Tulum cheeses and were characterized regarding their potential probiotic characteristics (bile and acid tolerance, gastric and pancreatic juice tolerance, lysozyme tolerance, adhesion ability), virulence determinants (haemolytic activity, antibiotic resistance, biogenic amine production), and functional properties (antibacterial activity, β‐galactosidase activity, production of exopolysaccharides, choles

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
  10. Inactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenols

    • Journal of the Science of Food and Agriculture
    • Background To extract and identify the low molecular weight phenolic fractions (LMPFs) from Albion (LMPF‐A) and Camarosa (LMPF‐C) strawberry cultivars, investigate their antibacterial activities against Listeria monocytogenes and Salmonella Typhimurium cocktails in vitro and in vivo using strawberry juice as food model; and also determine the antibacterial mechanism.

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
  11. Microbiological safety of ready‐to‐eat minimally processed vegetables in Brazil: an overview

    • Journal of the Science of Food and Agriculture
    • The market of ready‐to‐eat minimally processed vegetables (RTE‐MPV) is increasing in Brazil and many other countries. During processing, these vegetables go through several steps that modify their natural structure while maintaining the same nutritional and sensory attributes as the fresh produce. One of the most important steps is washing‐disinfection, which aims to reduce the microbial load, prevent cross‐contamination and inactivate pathogenic microorganisms that may be present.

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
  12. Quantitative Risk Assessment of Listeria monocytogenes in Bulk Cooked Meat from Production to Consumption in China: A Bayesian Approach

    • Journal of the Science of Food and Agriculture
    • Journal of the Science of Food and Agriculture, Volume 0, Issue ja, -Not available-.

      • Listeria monocytogenes
      • Bacterial pathogens
  13. Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships

    • Journal of the Science of Food and Agriculture
    • Journal of the Science of Food and Agriculture, EarlyView.

      • Listeria monocytogenes
      • Bacterial pathogens
  14. The impact of a cold chain break on the survival of Salmonella enterica and Listeria monocytogenes on minimally processed ‘Conference’ pears during their shelf life

    • Journal of the Science of Food and Agriculture
    • ABSTRACT

      BACKGROUND

      In recent years, improved detection methods and increased fresh-cut processing of produce have led to an increased number of outbreaks associated with fresh fruits and vegetables. During fruit and vegetable processing, natural protective barriers are removed and tissues are cut, causing nutrient rich exudates and providing attachment sites for microbes. Consequently, fresh-cut produce is more susceptible to microbial proliferation than whole produce.

      • Salmonella
      • Bacterial pathogens
      • Listeria monocytogenes
  15. Sakacin-A antimicrobial packaging for decreasing Listeria contamination in thin-cut meat: preliminary assessment

    • Journal of the Science of Food and Agriculture
    • ABSTRACT

      BACKGROUND

      Minimally processed ready-to eat products are considered a high-risk food because of the possibility of contamination with pathogenic bacteria, including Listeria monocytogenes from the animal reservoir, and the minimal process they undergo. In this study a sakacin-A anti-Listeria active package was developed and tested on thin-cut veal meat slices (namely, carpaccio).

      • Listeria monocytogenes
      • Bacterial pathogens
  16. Viable bacterial population and persistence of foodborne pathogens on the pear carpoplane

    • Journal of the Science of Food and Agriculture
    • ABSTRACT

      BACKGROUND

      Knowledge on the culturable bacteria and foodborne pathogen presence on pears is important to understand the impact of postharvest practices on food safety assurance. Pear fruit bacteria were investigated from the point of harvest, following chlorine drenching and after controlled atmosphere (CA) storage to assess the impact on the natural bacterial populations and potential foodborne pathogens.

      • Listeria monocytogenes
      • Bacterial pathogens
  17. The antimicrobial action of resveratrol against Listeria monocytogenes in food-based models and its antibiofilm properties

    • Journal of the Science of Food and Agriculture
    • ABSTRACT

      BACKGROUND

      Resveratrol (3,5,4’-trihydroxy-trans-stilbene) is a natural phytoalexin synthesized by plants in response to stress. This compound has several beneficial documented properties, namely anti-inflammatory, antioxidant, neuro-protective or antimicrobial activities. In this study, the antimicrobial activity of resveratrol against Listeria monocytogenes and L. innocua was studied.

      • Listeria monocytogenes
      • Bacterial pathogens
  18. Effect of phytosanitary irradiation and methyl bromide fumigation on the physical, sensory, and microbiological quality of blueberries and sweet cherries

    • Journal of the Science of Food and Agriculture
    • Abstract

      Background

      • Listeria monocytogenes
      • Bacterial pathogens