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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 - 4 of 4

  1. Effect of Cooling Rate on Clostridium perfringens Survival Trends in Selected Home‐made Cooked, Reheated and Recooled Meals with Different Consumer Scenarios

    • Journal of Food Processing and Preservation

    • Journal of Food Processing and Preservation, Accepted Article. ABSTRACT

      • Clostridium perfringens
      • Bacterial pathogens

  2. Analysis and Control of Microbial Gas Production in Fermented Chili Paste

    • Journal of Food Processing and Preservation

    • In this work, the fermented chili pastes of normal samples (NS) and abnormal samples (ANS, aerogenic samples) were analyzed. The gas produced in the ANS was carbon dioxide. The kinds of bacteria genus were the same in both samples. However, concentrations of Bacillus and Clostridium in ANS were higher than those in NS. This finding indicated they might be the potential bacteria for gas production.

      • Clostridium perfringens
      • Bacterial pathogens

  3. Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method

    • Journal of Food Processing and Preservation

    • Co‐encapsulation of lupulon and xanthohumol, as major bioactive components of hop in lecithin‐based nanoliposomes was developed by sonication method. The procedure of production was optimized by considering the duration and the power of ultrasound device as well as the concentration of lecithin as variables for the Response Surface Methodology.

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

  4. Application of Unsteady-State Heat Transfer Equations to Thermal Process of Morcela de arroz from Monchique Region, a Portuguese Traditional Blood Sausage

    • Journal of Food Processing and Preservation

      • Bacillus cereus
      • Clostridium perfringens
      • Bacterial pathogens