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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 - 5 of 5

  1. Microbial contamination associated with the processing of grilled pork, a ready‐to‐eat street food in Benin

    • Journal of Food Safety
    • This study aimed to assess the microbial contamination associated with the traditional processing of fresh pork into grilled pork in Benin. Sixty meat samples (fresh and processed pork) were randomly collected from different processing/selling sites, and the main foodborne microorganisms were sought. About 16.7% of samples exceeded the acceptable limit of <7.0 Log10 CFU g−1 recommended by the Health Protection Agency for AMB.

      • Staphylococcus aureus
      • Bacterial pathogens
      • Clostridium perfringens
      • Listeria monocytogenes
      • Salmonella
  2. Effect of prebiotics on growth behavior of Lactobacillus plantarum and their impact on adherence of strict anaerobic pathogens to intestinal cell lines

    • Journal of Food Safety
    • Abstract

      • Clostridium perfringens
      • Bacterial pathogens
  3. Development and application of the loop-mediated isothermal amplification assay for rapid detection of enterotoxigenic Clostridium perfringens in food

    • Journal of Food Safety
    • Abstract

      • Clostridium perfringens
      • Bacterial pathogens
  4. Occurrence of food-borne pathogens and process hygiene indicators in three Italian poultry slaughterhouses

    • Journal of Food Safety
    • Abstract

      • Campylobacter
      • Listeria monocytogenes
      • Bacterial pathogens
      • Clostridium perfringens
      • Staphylococcus aureus
  5. Antimicrobial Activity of Essential Oils on Clostridium perfringens Type A Inoculated in Mortadella

    • Journal of Food Safety
    • The antimicrobial activity of essential oils on Clostridium perfringens type A and the influence of such oils on mortadella quality were assessed. The anticlostridial effects of several essential oils and their combinations were identified and some essential oils and their combinations were selected for further study in mortadellas supplemented with 75 ppm sodium nitrite and inoculated with C. perfringens.

      • Clostridium perfringens
      • Bacterial pathogens