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National Agricultural Library
U.S. Department of Agriculture
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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 - 12 of 12

  1. Characterizing the formation and cross-contamination potential of multi-species biofilms in poultry processing environments: S. Enteritidis, C. jejuni and C. perfringens

    • Food Control

    • This study investigated the cross-contamination dynamics of biofilms preformed on stainless steel (SS) coupons on chicken skin and chicken meat by modeling surface-to-food transfer by contact and surface-to-food transfer in fluids. Additionally, mono-, dual-, and multi-species biofilms were examined to understand the effects of environmental conditions on biofilm-forming abilities.

      • Bacterial pathogens
      • Clostridium perfringens

  2. Characterization and antibacterial activity of highly thermo- and pH-stable endolysin LysCPQ7 and its application as a biocontrol agent against Clostridium perfringens in milk and cheese

    • Food Control

    • Phage-encoded peptidoglycanases (phage endolysins) are hydrolyzing enzymes that break peptidoglycan bonds within infected bacterial cell walls at the end of the lytic cycle. They are promising antibacterial agents capable of controlling major foodborne pathogens. Here, we cloned, overexpressed, and purified the phage-encoded protein LysCPQ7, a putative endolysin from the Clostridium perfringens phage CPQ7.

      • Bacterial pathogens
      • Clostridium perfringens

  3. A cohort study investigating a point source outbreak of Clostridium perfringens associated with consumption of roasted meat and gravy at a buffet on Mothering Sunday 2018, South West, England

    • Food Control

    • Author(s): Simon Packer, Jane Day, Peter Hardman, Julia Cameron, Michael Kennedy, Jonathan Turner, Caroline Willis, Corinne Amar, Bayad Nozad, Maya Gobin

      • Bacterial pathogens
      • Clostridium perfringens

  4. The inhibitory effects of spice essential oils and rapidly prediction on the growth of Clostridium perfringens in cooked chicken breast

    • Food Control

    • Author(s): Yaodi Zhu, Yangyang Ma, Jiaye Zhang, Miaoyun Li, Longgang Yan, Gaiming Zhao, Yanxia Liu, Yanyan Zhang

      • Bacterial pathogens
      • Clostridium perfringens

  5. Risk assessment of Clostridium perfringens in Cornish pasties in the UK

    • Food Control

    • Available online 14 August 2019

      Author(s): E. Gkogka, M.W. Reij, L.G.M. Gorris, M.H. Zwietering

      • Clostridium perfringens
      • Clostridium perfringens
      • Bacterial pathogens
      • Bacterial pathogens

  6. Growth of Clostridium perfringens in roasted chicken and braised beef during cooling – One-step dynamic analysis and modeling

    • Food Control

    • Available online 27 June 2019

      Author(s): Miaoyun Li, Lihan Huang, Yaodi Zhu, Qingying Wei

      • Clostridium perfringens
      • Bacterial pathogens

  7. Validation of lethality processes for products with slow come up time: Bacon and bone-in ham

    • Food Control

    • Available online 30 April 2019

      Author(s): J. Sindelar, K. Glass, R. Hanson, J.G. Sebranek, J. Cordray, J.S. Dickson

      • Clostridium perfringens
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  8. Bactericidal activity of neutral electrolyzed water against Bacillus cereus and Clostridium perfringens in cell suspensions and artificially inoculated onto the surface of selected fresh produce and polypropylene cutting boards

    • Food Control

    • Available online 17 September 2018

      Author(s): Hamzah M. Al-Qadiri, Stephanie Smith, Aleksandra Checinska Sielaff, Byju N. Govindan, Mohamed Ziyaina, Nivin Al-Alami, Barbara Rasco

      • Bacterial pathogens
      • Bacillus cereus
      • Clostridium perfringens

  9. Qualitative risk assessment of cricket powder to be used to treat undernutrition in infants and children in Cambodia

    • Food Control

    • Publication date: October 2018
      , Volume 92

      Author(s): K. Walia, A. Kapoor, J.M. Farber

      • Campylobacter
      • Clostridium perfringens
      • Listeria monocytogenes
      • Cronobacter
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  10. Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d’Ivoire

    • Food Control

    • Publication date: November 2017
      , Volume 81

      Author(s): Djedjro Clément Akmel, Sadat Aw, Didier Montet, Nogbou Assidjo, Marie Louise Degni, David Akaki, Christine Moretti, Eric Elleingand, Catherine Brabet, Guillaume Baud, Frédéric Mens, Benjamin Yao, Thomas Michel, Noel Durand, Hubert Assin, Laurent Berthiot, Thierry Tapé

      • Clostridium perfringens
      • Staphylococcus aureus
      • Bacterial pathogens

  11. Experimental studies and modeling the behavior of anaerobic growth of Clostridium perfringens in cooked rice under non-isothermal conditions

    • Food Control

    • Publication date: January 2017
      , Volume 71

      Author(s): Ke Luo, Jun Wang, Seon-Young Kim, Soon-Han Kim, Deog-Hwan Oh

      • Bacterial pathogens
      • Clostridium perfringens

  12. Public and private standards for dried culinary herbs and spices—Part II: Production and product standards for ensuring microbiological safety

    • Food Control

    • Publication date: December 2016
      , Volume 70

      Author(s): Sara Schaarschmidt, Franziska Spradau, Helmut Mank, Jennifer L. Banach, H.J. van der Fels-Klerx, Petra Hiller, Bernd Appel, Juliane Bräunig, Heidi Wichmann-Schauer, Anneluise Mader

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