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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 - 18 of 18

  1. Using peptide nucleic acid fluorescence in situ hybridization (PNA-FISH) to detect Campylobacter spp. in food samples

    • LWT

    • Foodborne diseases have a considerable negative impact on socioeconomic development globally and are an important cause of morbidity and mortality. Among the foodborne bacterial pathogens, Campylobacter spp. is recognized as the leading cause of foodborne illness.

      • Bacterial pathogens
      • Campylobacter

  2. Reduction of Campylobacter on broiler carcasses using slurry ice

    • LWT

    • Reduction of Campylobacter on broiler meat is crucial for decreasing the number of campylobacteriosis cases. A module (IceGun®) that sprays slurry ice on carcasses has been developed to enhance the chilling capacity in poultry slaughterhouses and may, in addition, help reduce the bacterial load. The present study investigated how slurry ice (IceGun®) affects the Campylobacter load on broiler carcasses.

      • Bacterial pathogens
      • Campylobacter

  3. A smartphone-assisted high-throughput integrated color-sensing platform for the rapid detection of Campylobacter coli

    • LWT

    • Campylobacter is one of the most common foodborne pathogens worldwide. A new smartphone-assisted high-throughput integrated color-sensing platform, called the HICS platform, was developed for the rapid detection of Campylobacter coli. This platform was based on the visual loop-mediated isothermal amplification method. Using this system, as many as 64 samples could be assessed in less than an hour after enrichment.

      • Bacterial pathogens
      • Campylobacter

  4. Novel saltatory rolling circle amplification assay for rapid and visual detection of Campylobacter jejuni in chicken meat

    • LWT

    • Author(s): A. Arun Prince Milton, Kasanchi M. Momin, G. Bhuvana Priya, Samir Das, M. Angappan, Arnab Sen, D.K. Sinha, Sandeep Ghatak

      • Campylobacter
      • Bacterial pathogens

  5. Prevalence, antibiotic susceptibility and genetic diversity of Campylobacter jejuni isolated from retail food in China

    • LWT

    • Author(s): Juan Wang, Zhi Wang, Jumei Zhang, Yu Ding, Zonghao Ma, Fufeng Jiang, Xiang Nie, Shengjun Tang, Moutong Chen, Shi Wu, Haiyan Zeng, Tao Lei, Xiaojuan Yang, Shuhong Zhang, Qingping Wu

      • Bacterial pathogens
      • Campylobacter

  6. Antimicrobial Resistance Genes and Plasmids in Campylobacter jejuni from Broiler Production Chain in Southern Brazil

    • LWT

    • Author(s): Natalie Rauber Kleinubing, Tassiana Ramires, Simone de Fátima Rauber Würfel, Louise Haubert, Leticia Klein Scheik, Frederico Schmitt Kremer, Graciela Volz Lopes, Wladimir Padilha da Silva

      • Campylobacter
      • Bacterial pathogens

  7. Inactivation of Campylobacter jejuni in moisture enhanced non-intact chicken patties by double pan-broiling as affected by cooking set-up temperature and pump rate

    • LWT

    • Author(s): Wentao Jiang, KaWang Li, Yu-Chun Chiu, Carly Waldman, Cangliang Shen

      • Campylobacter
      • Bacterial pathogens

  8. The use of papain for the removal of biofilms formed by pathogenic Staphylococcus aureus and Campylobacter jejuni

    • LWT

    • Author(s): Ye Ji Song, Hwan Hee Yu, Yeon Jin Kim, Na-Kyoung Lee, Hyun-Dong Paik

      • Bacterial pathogens
      • Campylobacter
      • Staphylococcus aureus

  9. The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets

    • LWT

    • Publication date: August 2019

      Source: LWT, Volume 111

      Author(s): Mohammad Amin Nouri Ala, Yasser Shahbazi

      • Listeria monocytogenes
      • Campylobacter
      • Bacterial pathogens
      • Staphylococcus aureus

  10. Characterization of chrysanthemum essential oil triple-layer liposomes and its application against Campylobacter jejuni on chicken

    • LWT

    • Publication date: Available online 28 February 2019

      Source: LWT

      Author(s): Lin Lin, Yulei Gu, Yanhui Sun, Haiying Cui

      • Campylobacter
      • Bacterial pathogens

  11. A GICA strip for Campylobacter jejuni real-time monitoring at meat production site

    • LWT

    • Publication date: December 2018

      Source: LWT, Volume 98

      Author(s): Xiaoqi Zang, Ke Kong, Haiyan Tang, Yuanyue Tang, Hong Tang, Xinan Jiao, Jinlin Huang

      • Campylobacter
      • Bacterial pathogens

  12. Electrospun thyme essential oil/gelatin nanofibers for active packaging against Campylobacter jejuni in chicken

    • LWT

    • Publication date: November 2018

      Source: LWT, Volume 97

      Author(s): Lin Lin, Yulin Zhu, Haiying Cui

      • Campylobacter
      • Bacterial pathogens

  13. Compression molded LLDPE films loaded with bimetallic (Ag-Cu) nanoparticles and cinnamon essential oil for chicken meat packaging applications

    • LWT

    • Publication date: July 2018
      Source:LWT, Volume 93

      Author(s): Jasim Ahmed, Mehrajfatemah Mulla, Yasir Ali Arfat, Anibal Bher, Harsha Jacob, Rafael Auras

      • Bacterial pathogens
      • Campylobacter
      • Listeria monocytogenes

  14. Control microbial growth on fresh chicken meat using pinosylvin inclusion complexes based packaging absorbent pads

    • LWT

    • Publication date: March 2018
      Source:LWT - Food Science and Technology, Volume 89

      Author(s): Filomena Silva, Fernanda C. Domingues, Cristina Nerín

      • Campylobacter
      • Bacterial pathogens

  15. Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo (Bubalis bubalus) milk

    • LWT

    • Publication date: 15 September 2017
      Source:LWT - Food Science and Technology, Volume 83

      Author(s): Surya Kant Verma, Shiv Kumar Sood, Ram Krishan Saini, Neha Saini

      • Campylobacter
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens

  16. The prevalence of major foodborne pathogens in ready-to-eat chicken meat samples sold in retail markets in Turkey and the molecular characterization of the recovered isolates

    • LWT

    • Publication date: August 2017
      Source:LWT - Food Science and Technology, Volume 81

      Author(s): Seçil Abay, Reyhan Irkin, Fuat Aydin, Hamit Kaan Müştak, Kadir Serdar Diker

      • Campylobacter
      • Listeria monocytogenes
      • Bacterial pathogens

  17. 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

  18. Development of a multiplex real-time PCR assay with an internal amplification control for the detection of Campylobacter spp. and Salmonella spp. in chicken meat

    • LWT

    • Publication date: October 2016
      Source:LWT - Food Science and Technology, Volume 72

      Author(s): Juliane Alves, Elisa Yoko Hirooka, Tereza Cristina Rocha Moreira de Oliveira

      • Campylobacter
      • Salmonella
      • Bacterial pathogens