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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. Mathematical modeling of temperature and natural antimicrobial effects on germination and outgrowth of Clostridium perfringens in chilled chicken

    • LWT

    • Effects of ginger essential oil (GEO) and grape seed extract (GSE) treatments on germination and growth of Clostridium perfringens spores in chicken after linear cooling and isothermal storage were evaluated. GEO or GSE (1%) can properly inhibit the germination and growth of C. perfringens spores during cooling from 50 °C to 4 °C. The kinetic models of Gompertz and Rat-kowskyt were carried out to describe the spore germination and growth of C.

      • Bacterial pathogens
      • Clostridium perfringens

  2. Survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica in alternatively cured ham during cooking and process deviations

    • LWT

    • Boneless hams were prepared with four different brines and inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica. Hams were processed with a standard, low relative humidity or interrupted process cycle to an end point temperature of 70 °C. Microbiological populations were determined at the beginning, mid-point and end of the cycles.

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

  3. Inhibitory effects of reuterin on biofilm formation, quorum sensing and virulence genes of Clostridium perfringens

    • LWT

    • Clostridium perfringens (C. perfringens) have been considered as one of the most common causes of human and veterinary gastrointestinal diseases. Reuterin is a broad-spectrum antimicrobial agent produced by certain Lactobacillus reuteri (L. reuteri) strains.

      • Bacterial pathogens
      • Clostridium perfringens

  4. Clostridium perfringens suppressing activity in black soldier fly protein preparations

    • LWT

    • Author(s): Liyou Dong, Renata M.C. Ariëns, Antoine H.P. America, Aman Paul, Teun Veldkamp, Jurriaan J. Mes, Harry J. Wichers, Coen Govers

      • Clostridium perfringens
      • Bacterial pathogens

  5. A newly-isolated Bacillus subtilis BSC35 produces bacteriocin-like inhibitory substance with high potential to control Clostridium perfringens in food

    • LWT

    • Author(s): Woo Bin Hyun, Hai Seong Kang, Jae Won Lee, Haftom Baraki Abraha, Kwang-Pyo Kim

      • Bacterial pathogens
      • Clostridium perfringens

  6. Control of Clostridium perfringens Spore Germination and Outgrowth by Potassium Lactate and Sodium Diacetate in Ham Containing Reduced Sodium Chloride

    • LWT

    • Author(s): Mauricio Redondo-Solano, Carol Valenzuela-Martinez, Vijay K. Juneja, Dennis E. Burson, Harshavardhan Thippareddi

      • Bacterial pathogens
      • Clostridium perfringens

  7. Efficacy of sushi rice acidification: Quantification of Bacillus cereus and Clostridium perfringens during simulation of retail practices

    • LWT

    • Author(s): Zahra H. Mohammad, Larry Payton, Sujata A. Sirsat

      • Bacterial pathogens
      • Clostridium perfringens
      • Bacillus cereus

  8. Inhibition of germination and outgrowth of Clostridium perfringens spores by buffered calcium, potassium and sodium citrates in cured and non-cured injected pork during cooling

    • LWT

    • Author(s): Padmanabha Reddy Velugoti, Saurabh Kumar, Lalit Kumar Bohra, Vijay K. Juneja, Harshavardhan Thippareddi

      • Bacterial pathogens
      • Clostridium perfringens

  9. PCR-DGGE markers for qualitative profiling of microbiota in raw milk and ripened cheeses

    • LWT

    • Publication date: October 2017
      Source:LWT - Food Science and Technology, Volume 84

      Author(s): Beata Nalepa, Lidia Hanna Markiewicz

      • Clostridium perfringens
      • Staphylococcus aureus
      • Bacterial pathogens

  10. 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

  11. Pectic oligosaccharides hydrolyzed from orange peel by fungal multi-enzyme complexes and their prebiotic and antibacterial potentials

    • LWT

    • Publication date: June 2016
      Source:LWT - Food Science and Technology, Volume 69

      Author(s): Pei-jun Li, Jin-lan Xia, Zhen-yuan Nie, Yang Shan

      • Clostridium perfringens
      • Staphylococcus aureus
      • Bacterial pathogens

  12. Starch-halloysite nanocomposites containing nisin: Characterization and inhibition of Listeria monocytogenes in soft cheese

    • LWT

    • Publication date: May 2016
      Source:LWT - Food Science and Technology, Volume 68

      Author(s): Stela Maris Meister Meira, Gislene Zehetmeyer, Jóice Maria Scheibel, Júlia Orlandini Werner, Adriano Brandelli

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