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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 51 - 75 of 3959

  1. A novel metal–organic framework based electrochemical immunosensor for the rapid detection of Salmonella typhimurium detection in milk

    • Food Chemistry
    • Salmonella is one of the most prevalent pathogens causing foodborne diseases. In this study, a novel electrochemical immunosensor was designed for the rapid and accurate detection of Salmonella typhimurium (S. typhimurium) in milk. Platinum nanoparticles and Co/Zn-metal–organic framework @carboxylic multiwalled carbon nanotubes in the immunosensor acted synergistically to enhance the sensing sensitivity and stability.

      • Bacterial pathogens
      • Salmonella
  2. Modelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration

    • International Journal of Food Microbiology
    • Salmonella is the most frequently reported cause of foodborne outbreaks with known origin in Europe, with eggs and egg products standing out as the most frequent food source (when it was known). The growth and survival of Salmonella in eggs and egg products have been extensively studied and, recently, it has been reported that factors such as the initial concentration and thermal history of the egg product can also influence its growth capability.

      • Bacterial pathogens
      • Salmonella
  3. Multidrug-resistant non-typhoidal Salmonella in seasoned chicken meat

    • Food Control
    • The current public health worry revolves around infections stemming from the consumption of meat contaminated with Salmonella spp., which has been linked to the growing issue of antimicrobial resistance. We investigated the presence of non-typhoidal Salmonella (NTS) in the retail of spicy chicken meat and its antimicrobial susceptibility profile.

      • Bacterial pathogens
      • Salmonella
  4. Genetic characteristics of Salmonella isolates recovered from reused broiler litter over three successive flocks

    • Journal of Food Protection
    • Salmonella infections are a leading cause of bacterial food-borne illness worldwide. Infections are highly associated with the consumption of contaminated food, and in particular, chicken meat. The severity of Salmonella infections depends on the presence of antimicrobial resistance genes and virulence factors.

      • Bacterial pathogens
      • Salmonella
  5. Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product

    • Archives of Microbiology
    • Probiotics are beneficial microorganisms, mostly lactic acid bacteria (LAB), that offer health benefits to the host when consumed in adequate amounts. This study assessed the probiotic efficacy and safety of LAB strains isolated from Laban, a traditional fermented milk product.

      • Bacterial pathogens
      • Bacillus cereus
      • Salmonella
      • Staphylococcus aureus
      • Vibrio
  6. Intraspecies competition among Salmonella enterica isolates in the lettuce leaf apoplast

    • Frontiers in Plant Science
    • Multiple Salmonella enterica serovars and strains have been reported to be able to persist inside the foliar tissue of lettuce (Lactuca sativa L.), potentially resisting washing steps and reaching the consumer. Intraspecies variation of the bacterial pathogen and of the plant host can both significantly affect the outcome of foliar colonization. However, current understanding of the mechanisms underlying this phenomenon is still very limited.

      • Bacterial pathogens
      • Salmonella
  7. Effect of ground beef irradiation on annual nontyphoidal Salmonella and Escherichia coli O157 burden and direct healthcare costs in the United States: A simulation study

    • Journal of Food Protection
    • Over 20% of E. coli O157 illnesses and over 5% of Salmonella illnesses are estimated to be attributable to beef consumption in the United States. Irradiating ground beef is one possible method to reduce disease burden. We simulated the effect of ground beef irradiation on illnesses, hospitalizations, deaths, and direct healthcare costs from ground beef-associated E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
  8. Prevalence of Antimicrobial Resistance in Escherichia coli and Salmonella Species Isolates from Chickens in Live Bird Markets and Boot Swabs from Layer Farms in Timor-Leste

    • Antibiotics
    • The rapid emergence of antimicrobial resistance is a global concern, and high levels of resistance have been detected in chicken populations worldwide. The purpose of this study was to determine the prevalence of antimicrobial resistance in Escherichia coli and Salmonella spp. isolated from healthy chickens in Timor-Leste. Through a cross-sectional study, cloacal swabs and boot swabs were collected from 25 live bird markets and two layer farms respectively. E. coli and Salmonella spp.

      • Bacterial pathogens
      • Salmonella
  9. Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement

    • Journal of Food Science
    • Abstract This study was conducted to apply the finite volume method (FVM) to solve the partial differential equation (PDE) governing the heat transfer process during meat cooking with convective surface conditions.

      • Bacterial pathogens
      • Salmonella
  10. Bacterial adhesion inhibition by microalgal EPSs from Cylindrotheca closterium and Tetraselmis suecica biofilms

    • Applied Microbiology and Biotechnology
    • In the food industry, successful bacterial pathogen colonization and persistence begin with their adhesion to a surface, followed by the spatial development of mature biofilm of public health concerns. Compromising bacterial settlement with natural inhibitors is a promising alternative to conventional anti-fouling treatments typically based on chemical biocides that contribute to the growing burden of antimicrobial resistance.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  11. Cinnamon essential oil/inulin inclusion complexes: Physicochemical, rheological, thermal, morphological, and antimicrobial properties

    • Journal of Food Process Engineering
    • Cinnamon essential oil (CEO) is encapsulated in an inulin matrix. The highest encapsulation efficiency is attained at a 15% CEO loading concentration. Oil concentrations significantly influence the thermal and melt rheology. Scanning electron microscopy and atomic force microscopy displayed the cracks and surface topography. The encapsulates demonstrated broad‐spectrum antimicrobial activity.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  12. Rare serovars of non-typhoidal Salmonella enterica isolated from humans, beef cattle and abattoir environments in Nigeria

    • PLOS ONE
    • by Mabel Kamweli Aworh, Pernille Nilsson, Beverly Egyir, Felicia Amoa Owusu, Rene S. Hendriksen Introduction Salmonella is considered one of the most significant pathogens in public health since it is a bacterium that is frequently linked to food-borne illnesses in humans. Some Salmonella serovars are responsible for outbreaks that are connected to the consumption of animal products.

      • Bacterial pathogens
      • Salmonella
  13. Persistence of microbiological hazards in food and feed production and processing environments

    • EFSA Journal
    • Abstract Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with persistence in the food and feed processing environment (FFPE).

      • Bacterial pathogens
      • Cronobacter
      • Listeria monocytogenes
      • Salmonella
  14. Genomic analysis of Salmonella enterica from Metropolitan Manila abattoirs and markets reveals insights into circulating virulence and antimicrobial resistance genotypes

    • Frontiers in Microbiology
    • The integration of next-generation sequencing into the identification and characterization of resistant and virulent strains as well as the routine surveillance of foodborne pathogens such as Salmonella enterica have not yet been accomplished in the Philippines. This study investigated the antimicrobial profiles, virulence, and susceptibility of the 105 S.

      • Bacterial pathogens
      • Salmonella
  15. Bacillus strain BX77: a potential biocontrol agent for use against foodborne pathogens in alfalfa sprouts

    • Frontiers in Plant Science
    • Despite regulatory and technological measures, edible sprouts are still often involved in foodborne illness and are considered a high-risk food. The present study explored the potential of spore-forming Bacillus isolates to mitigate Salmonella and Escherichia coli contamination of alfalfa sprouts. Food-derived Bacillus strains were screened for antagonistic activity against S. enterica serovar Typhimurium SL1344 (STm) and enteropathogenic E. coli O55:H7.

      • Bacterial pathogens
      • Salmonella
  16. Genomic and phenotypic characterization of multidrug-resistant Salmonella enterica serovar Reading isolates involved in a turkey-associated foodborne outbreak

    • Frontiers in Microbiology
    • Salmonella is a global bacterial foodborne pathogen associated with a variety of contaminated food products. Poultry products are a common source of Salmonella-associated foodborne illness, and an estimated 7% of human illnesses in the United States are attributed to turkey products.

      • Bacterial pathogens
      • Salmonella
  17. The effect of emulsifier type and oil inclusion on stress‐related gene expression of Salmonella typhimurium in oil‐in‐water emulsion

    • Journal of Food Science
    • Abstract Salmonella has been associated with numerous outbreaks from contaminated food products, including emulsions. Emulsions are influenced by emulsifier type and oil presence, which can have varying degrees of stress or protection on bacteria. Although our previous research has shown that emulsifier solutions, rather than emulsions, provide a protective effect on Salmonella typhimurium after thermal treatment, the underlying mechanism remains unclear. This study selected S.

      • Bacterial pathogens
      • Salmonella
  18. A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

    • Journal of Food Science
    • Abstract Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low‐moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity.

      • Bacterial pathogens
      • Salmonella
  19. Early vaccination of laying hens with the live bivalent Salmonella vaccine AviPro™ Salmonella DUO results in successful vaccine uptake and increased gut colonization

    • Frontiers in Microbiology
    • Introduction Salmonella Enteritidis and S. Typhimurium are the two most clinically important zoonotic Salmonella serovars and vaccination of breeding and laying hens affords effective Salmonella control. The use of live vaccines has proven beneficial for a number of reasons, including ease of application, protection from the first day of life onwards and initiation of a strong local immune response.

      • Bacterial pathogens
      • Salmonella
  20. Salmonellosis: An Overview of Epidemiology, Pathogenesis, and Innovative Approaches to Mitigate the Antimicrobial Resistant Infections

    • Antibiotics
    • Salmonella is a major foodborne pathogen and a leading cause of gastroenteritis in humans and animals. Salmonella is highly pathogenic and encompasses more than 2600 characterized serovars. The transmission of Salmonella to humans occurs through the farm-to-fork continuum and is commonly linked to the consumption of animal-derived food products.

      • Bacterial pathogens
      • Salmonella
  21. Characterization of Salmonella ser. Enteritidis-specific bacteriophages and biocontrol strategy to reduce S. Enteritidis on egg products using bacteriophages and essential oil compounds

    • Food Control
    • Salmonella contamination of egg products is a major concern in the poultry industry. This study aimed to characterize newly isolated lytic Salmonella bacteriophages and evaluate the efficacy of Salmonella ser.

      • Bacterial pathogens
      • Salmonella
  22. Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices

    • Journal of Food Protection
    • Thermal inactivation studies were undertaken on Listeria monocytogenes and Salmonella spp. inoculated on the surface of country ham. Hams (average = ca. 3.4 ± 0.5 kg each; average = ca. ≥18% shrinkage) were used as provided by the processor (i.e., “salted hams”), desalted in tap water (i.e., “desalted hams”), or dried for an additional period (i.e., “extra dried hams”). Hams were surface inoculated (ca.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  23. Effectiveness of nanoscale silicon dioxide-coated picker fingers on Salmonella Enteritidis and Escherichia coli

    • European Food Research and Technology
    • In poultry slaughtering, cross-contamination with Salmonella Enteritidis is a constant ongoing challenge. Interaction between food contact surfaces can potentially transfer pathogenic material like feces from carcasses to another one. One approach to break this chain is to modify surfaces that frequently come into contact with the animal during the slaughtering process.

      • Bacterial pathogens
      • Salmonella
  24. Improving occupational health surveillance for enteric infections

    • Zoonoses and Public Health
    • Abstract Aims Enteric pathogens with a livestock reservoir pose a unique risk to people in occupations with regular contact with animals. However, public health surveillance of occupational exposures is inadequate, with surveillance for occupation typically focusing on the risk of transmission and the need for worker exclusion, rather than workplace exposures.

      • Bacterial pathogens
      • Campylobacter
      • Salmonella
      • Shigella
      • Parasites
      • Cryptosporidium parvum
  25. Optimizing the Antimicrobial Activity of Sodium Hypochlorite (NaClO) over Exposure Time for the Control of Salmonella spp. In Vitro

    • Antibiotics
    • Fish is a nutritionally rich product; however, it is easily contaminated by pathogenic microorganisms, such as Salmonella spp. Therefore, this study aimed to identify the best concentration of sodium hypochlorite (NaClO), exposure time, and water temperature that allow the most effective antimicrobial effect on the viable population of Salmonella spp.

      • Bacterial pathogens
      • Salmonella