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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 - 25 of 3970

  1. Modelling the Dynamics of Microbial Population and Salmonella spp. in Milk Kefir

    • Food and Bioproducts Processing
      • Bacterial pathogens
      • Salmonella
  2. Deciphering Microbiome, Transcriptome, and Metabolic Interactions in the Presence of Probiotic Lactobacillus acidophilus against Salmonella Typhimurium in a Murine Model

    • Antibiotics
    • Salmonella enterica serovar Typhimurium (S. Typhimurium), a foodborne pathogen that poses significant public health risks to humans and animals, presents a formidable challenge due to its antibiotic resistance. This study explores the potential of Lactobacillus acidophilus (L. acidophilus 1.3251) probiotics as an alternative strategy to combat antibiotic resistance associated with S. Typhimurium infection.

      • Bacterial pathogens
      • Salmonella
  3. Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella isolated from poultry and shellfish in Morocco

    • Journal of Food Safety
    • Combined antibacterial effect of Origanum essential oils and antibiotics against multiresistant foodborne Salmonella in Morocco. Abstract The present study aims to assess the antibacterial activity of endemic Moroccan Origanum essential oils (Origanum elongatum and Origanum compactum) alone and in association with antibiotics against multidrug resistant foodborne Salmonella. The well diffusion and microdilution procedures were used to evaluate the antibacterial activity.

      • Bacterial pathogens
      • Salmonella
  4. Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection

    • Journal of Food Safety
    • We demonstrated for the first time that Salmonella enterica Typhimurium can form dry surface biofilms (DSB) on surfaces. Mean reduction in viable cells recovered from Salmonella Typhimurium DSB following treatment with water (A and C) or the most efficacious disinfectant formulation (B and D) tested from a panel of candidates, with or without a subsequent wiping step. Contact times used were as per manufacturer's instructions.

      • Bacterial pathogens
      • Salmonella
  5. In Silico Detection of Integrons and Their Relationship with Resistance Phenotype of Salmonella Isolates from a Brazilian Pork Production Chain

    • Foodborne Pathogens and Disease
    • The pork production chain is an important reservoir of antimicrobial resistant bacteria. This study identified and characterized integrons in Salmonella isolates from a Brazilian pork production chain and associate them with their antibiotic resistance pattern. A total of 41 whole-genome sequencing data of nontyphoidal Salmonella were analyzed using PlasmidSPAdes and IntegronFinder software.

      • Bacterial pathogens
      • Salmonella
  6. Navigating the signaling landscape of Ralstonia solanacearum: a study of bacterial two-component systems

    • World Journal of Microbiology and Biotechnology
    • Ralstonia solanacearum, the bacterium that causes bacterial wilt, is a destructive phytopathogen that can infect over 450 different plant species. Several agriculturally significant crop plants, including eggplant, tomato, pepper, potato, and ginger, are highly susceptible to this plant disease, which has a global impact on crop quality and yield. There is currently no known preventive method that works well for bacterial wilt.

      • Bacterial pathogens
      • Salmonella
  7. Persistence of vaccine origin Salmonella Typhimurium through the poultry production continuum, and development of a rapid typing scheme for their differentiation from wild type field isolates

    • Poultry Science
    • Salmonella enterica serovar Typhimurium is one of the top Salmonella serovars annually linked to poultry production and corresponding human illnesses. Because of this, vaccination of commercial poultry against Salmonella Typhimurium has been a focal point in recent years. There are several commercially available Salmonella Typhimurium vaccines available for use in poultry production.

      • Bacterial pathogens
      • Salmonella
  8. Prevalence and transmission of extensively drug-resistant Salmonella enterica serovar Kentucky ST198 based on whole-genome sequence in an intensive laying hen farm in Jiangsu, China

    • Poultry Science
    • Salmonella, which is widely distributed in nature, is an important zoonotic pathogen affecting humans, livestock, and other animals. Salmonella infection not only hinders the development of livestock and poultry-related industries but also poses a great threat to human health.

      • Bacterial pathogens
      • Salmonella
  9. Novel Synergistic Probiotic Intervention: Transcriptomic and Metabolomic Analysis Reveals Ameliorative Effects on Immunity, Gut Barrier, and Metabolism of Mice during Salmonella typhimurium Infection

    • Genes
    • Salmonella typhimurium (S. typhimurium), a prevalent cause of foodborne infection, induces significant changes in the host transcriptome and metabolome. The lack of therapeutics with minimal or no side effects prompts the scientific community to explore alternative therapies. This study investigates the therapeutic potential of a probiotic mixture comprising Lactobacillus acidophilus (L. acidophilus 1.3251) and Lactobacillus plantarum (L. plantarum 9513) against S.

      • Bacterial pathogens
      • Salmonella
  10. Antimicrobial efficacy of a citric acid/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against Salmonella and background microbiota on chicken hearts and livers

    • Journal of Food Science
    • Abstract This study aimed at evaluating the efficacy of a blend of citric acid and hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) against Salmonella and mesophilic aerobic plate counts (APC) on chicken hearts and livers. Samples were inoculated with a five‐serovar cocktail of Salmonella at ca.

      • Bacterial pathogens
      • Salmonella
  11. Comprehensive analysis of Salmonella in poultry meat and products in Türkiye: Prevalence, antibiotic susceptibility and genomic characterisation

    • International Journal of Food Science & Technology
    • The study investigated Salmonella prevalence and antibiotic resistance profiles in various raw chicken products, analysing 293. Among the samples, 38.22% contained Salmonella, with Salmonella Enteritidis and Typhimurium identified in 4.46% and 0.89% of isolates, respectively. Whole genome sequencing revealed distinct clones and antibiotic resistance patterns, underscoring the importance of ongoing Salmonella monitoring in Turkish poultry production for food safety and public health.

      • Bacterial pathogens
      • Salmonella
  12. Assessment of the efficacy of decontamination treatments against Salmonella enterica subsp. enterica serovar Thompson on strawberries at different storage conditions

    • Postharvest Biology and Technology
    • The risk of outbreaks associated with strawberries consumption has led to the evaluation of different antimicrobial strategies. The effect of disinfectants, i.e. chlorine (100 and 200 mg L−1), peracetic acid (40 and 80 mg L−1), lactic acid and hydrogen peroxide (2.5 and 5%), on strawberries contaminated with Salmonella enterica subsp. enterica serovar Thompson during 2 min and stored at different times at two temperatures (20 and 4 °C) was studied.

      • Bacterial pathogens
      • Salmonella
  13. Improving the Composition and Bioactivity of Cocoa (Theobroma cacao L.) Bean Shell Extract by Choline Chloride-Lactic Acid Natural Deep Eutectic Solvent Extraction Assisted by Pulsed Electric Field Pre-Treatment

    • Plant Foods for Human Nutrition
    • An environmentally friendly method for the release of cocoa bean shell (CBS) extracts is proposed in this paper. This work aims to investigate the effect of pulsed electric field (PEF) pre-treatment on subsequent solid-liquid extraction (SLE) of metabolites with choline chloride-lactic acid natural deep eutectic solvent (NaDES) and bioactivity of cocoa bean shell (CBS) extract. Two different media for PEF application were evaluated: water and chlorine chloride-lactic acid.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  14. It takes two to attach - endo-1,3-β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves

    • Food Microbiology
    • Currently, fresh, unprocessed food has become a relevant element of the chain of transmission of enteropathogenic infections. To survive on a plant surface and further spread the infections, pathogens like Salmonella have to attach stably to the leaf surface.

      • Bacterial pathogens
      • Salmonella
  15. Peeling back the many layers of competitive exclusion

    • Frontiers in Microbiology
    • Baby chicks administered a fecal transplant from adult chickens are resistant to Salmonella colonization by competitive exclusion. A two-pronged approach was used to investigate the mechanism of this process. First, Salmonella response to an exclusive (Salmonella competitive exclusion product, Aviguard®) or permissive microbial community (chicken cecal contents from colonized birds containing 7.85 Log10Salmonella genomes/gram) was assessed ex vivo using a S.

      • Bacterial pathogens
      • Salmonella
  16. Development of a closed-tube, calcein-based loop-mediated isothermal amplification assay to detect Salmonella spp. in raw meat samples

    • Journal of Microbiological Methods
    • Foodborne pathogens compromise food safety and public health, and Salmonella spp. are among the major pathogenic bacteria that cause outbreaks worldwide. Proper surveillance through timely and cost-effective detection methods across the food animal production chain is crucial to prevent Salmonella outbreaks and agricultural losses. Traditional culture methods are labor- and resource-intensive, with lengthy turnaround times.

      • Bacterial pathogens
      • Salmonella
  17. Uncommon Salmonella Infantis Variants with Incomplete Antigenic Formula in the Poultry Food Chain, Italy

    • Emerging Infectious Diseases
    • Uncommon Salmonella enterica serovar Infantis variants with phenotypically identical, incomplete antigenic formula but different molecular serotypes were isolated during 2014‒2022 in different regions of Italy. Most isolates formed rough colonies.

      • Bacterial pathogens
      • Salmonella
  18. Detection of Extended-Spectrum Beta-Lactamase (ESBL)-Producing Enterobacteriaceae from Diseased Broiler Chickens in Lusaka District, Zambia

    • Antibiotics
    • Poultry products in Zambia form an integral part of the human diet in many households, as they are cheap and easy to produce. The burden of poultry diseases has, however, remained a major challenge. Growing consumer demand for poultry products in Zambia has resulted in non-prudent antimicrobial use on farms, intending to prevent and treat poultry diseases for growth optimisation and maximising profits.

      • Bacterial pathogens
      • Salmonella
      • Shigella
  19. In-vitro selection of lactic acid bacteria to combat Salmonella enterica and Campylobacter jejuni in broiler chickens

    • World Journal of Microbiology and Biotechnology
    • Campylobacter and Salmonella are the two most prominent foodborne zoonotic pathogens reported in the European Union. As poultry is one of the major sources of these pathogens, it is imperative to mitigate the colonization of these pathogens in poultry.

      • Bacterial pathogens
      • Campylobacter
      • Salmonella
  20. Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157

    • Journal of Food Protection
    • Sous-vide cooking is a growing trend among retailers and consumers. Foodborne pathogens may survive the cooking if non-validated parameters are used or if pathogens have enhanced thermal resistance. Pathogen inactivation from sous-vide cooking was determined when introduced directly to beef products or via contaminated spices, and with or without a finishing step.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
  21. Enhancement of riboflavin-mediated photodynamic inactivation against Salmonella on tuna fillets coupled with slightly basic electrolyzed water

    • Food Control
    • This study aimed to develop an efficient PDI system to kill Salmonella in solution or on tuna fillets under 455 nm blue light-emitting diodes (LED) irradiation, by selecting slightly basic electrolyzed water (SBEW) as the solvent. Results showed that the solvent of SBEW increased the solubility of riboflavin, and notably strengthened the production of ROS compared to normal saline solution.

      • Bacterial pathogens
      • Salmonella
  22. Predictive modeling of Salmonella spp. growth behavior in cooked and raw chicken samples: Real‐time PCR quantification approach and model assessment in different handling scenarios

    • Journal of Food Science
    • Abstract The increasing prevalence of Salmonella contamination in poultry meat emphasizes the importance of suitable predictive microbiological models for estimating Salmonella growth behavior. This study was conducted to evaluate the potential of chicken juice as a model system to predict the behavior of Salmonella spp. in cooked and raw chicken products and to assess its ability to predict cross‐contamination scenarios.

      • Bacterial pathogens
      • Salmonella
  23. High Salmonella load with serovar virchow dominance pose major public safety risk in postchill broiler carcasses

    • Poultry Science
    • The objective of this study was to determine Salmonella contamination levels, presence and serovar distribution in broiler carcasses before and after chilling, as well as to evaluate the effectiveness of chilling process.

      • Bacterial pathogens
      • Salmonella
  24. Integrating pastured meat chickens into organic vegetable production increased nitrogen and microbial biomass with variability in presence of E. coli and Salmonella spp

    • Renewable Agriculture and Food Systems
    • Integrating animals into a farm supports a closed or semi-closed production system where nutrients are recycled and off-farm inputs are reduced. In comparison to other livestock, chickens can be a low-investment option for animal-crop integration of small-scale, diversified, vegetable farms.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
  25. Development and validation of a random forest algorithm for source attribution of animal and human Salmonella Typhimurium and monophasic variants of S. Typhimurium isolates in England and Wales utilising whole genome sequencing data

    • Frontiers in Microbiology
    • Source attribution has traditionally involved combining epidemiological data with different pathogen characterisation methods, including 7-gene multi locus sequence typing (MLST) or serotyping, however, these approaches have limited resolution. In contrast, whole genome sequencing data provide an overview of the whole genome that can be used by attribution algorithms. Here, we applied a random forest (RF) algorithm to predict the primary sources of human clinical Salmonella Typhimurium (S.

      • Bacterial pathogens
      • Salmonella