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  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 - 7 of 7

  1. Comparative Study of the Gut Microbiota Among Four Different Marine Mammals in an Aquarium

    • Frontiers in Microbiology

    • Despite an increasing appreciation in the importance of host–microbe interactions in ecological and evolutionary processes, information on the gut microbial communities of some marine mammals is still lacking. Moreover, whether diet, environment, or host phylogeny has the greatest impact on microbial community structure is still unknown.

      • Clostridium perfringens
      • Vibrio
      • Bacterial pathogens

  2. The Spectrum of Antimicrobial Activity of Cyadox against Pathogens Collected from Pigs, Chicken, and Fish in China

    • Antibiotics

    • Cyadox has potential use as an antimicrobial agent in animals. However, its pharmacodynamic properties have not been systematically studied yet. In this study, the in vitro antibacterial activities of cyadox were assayed, and the antibacterial efficacy of cyadox against facultative anaerobes was also determined under anaerobic conditions.

      • Clostridium perfringens
      • Bacterial pathogens
      • Campylobacter
      • Salmonella
      • Yersinia
      • Vibrio

  3. Research Paper:Attributing human foodborne diseases to food sources and water in Japan using analysis of outbreak surveillance data

    • Journal of Food Protection

    • In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relation between foodborne infections and foods. The aim of this research was to provide information on the proportions of foodborne diseases caused by seven major causative pathogens ( Campylobacte r spp., Salmonella spp., EHEC, V. parahaemolyticus , Clostridium perfringens , Staphylococcus aureus , and Norovirus) attributable to foods using analysis of outbreak surveillance data.

      • Produce Safety
      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens
      • Campylobacter
      • Clostridium perfringens
      • Norovirus
      • Salmonella
      • Viruses

  4. Detecting Foodborne Disease Outbreaks in Florida Through Consumer Complaints

    • Journal of Food Protection

    • The Florida Complaint and Outbreak Reporting System (FL-CORS) database is used by the Florida Department of Health’s Food and Waterborne Disease Program (FWDP) as one of the tools to detect foodborne disease outbreaks. We present a descriptive and spatial network analysis of the FL-CORS data collected during 2015-2018.

      • Clostridium perfringens
      • Norovirus
      • Salmonella
      • Shigella
      • Vibrio
      • Cryptosporidium parvum
      • Bacterial pathogens
      • Parasites
      • Viruses

  5. Myticusin-beta, antimicrobial peptide from the marine bivalve, Mytilus coruscus

    • Fish & Shellfish Immunology

    • Author(s): Ryunkyoung Oh, Min Jeong Lee, Young-Ok Kim, Bo-Hye Nam, Hee Jeong Kong, Ju-Won Kim, Jung-yeon Park, Jung-Kil Seo, Dong-Gyun Kim

      • Clostridium perfringens
      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  6. 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

  7. Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses

    • LWT

    • Publication date: August 2017
      Source:LWT - Food Science and Technology, Volume 81

      Author(s): Hae-Won Lee, So-Ra Yoon, Su-Ji Kim, Hee Min Lee, Jae Yong Lee, Ji-Hyun Lee, Sung Hyun Kim, Ji-Hyoung Ha

      • Bacillus cereus
      • Campylobacter
      • Clostridium perfringens
      • Listeria monocytogenes
      • Yersinia
      • Shigella
      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens