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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 - 4 of 4

  1. In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

    • The Journal of Applied Poultry Research

    • SUMMARY Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant.

      • Bacterial pathogens
      • Campylobacter
      • Salmonella

  2. Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks

    • The Journal of Applied Poultry Research

    • SUMMARY Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 antimicrobial treatments, including water, 0.003% chlorine, 0.07% peracetic acid (PAA), 0.1% PAA, 0.35% cetylpyridinium chloride (CPC), and 0.6% CPC.

      • Bacterial pathogens
      • Campylobacter
      • Salmonella

  3. In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

    • The Journal of Applied Poultry Research

    • SUMMARY Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant.

      • Campylobacter
      • Salmonella
      • Bacterial pathogens

  4. Effectiveness of Several Antimicrobials and the Effect of Contact Time in Reducing Salmonella and Campylobacter on Poultry Drumsticks

    • The Journal of Applied Poultry Research

    • SUMMARY Salmonella and Campylobacter are the two pathogens commonly associated with raw poultry meat, as poultry products are frequent vehicles of these bacteria. The objective of the current research was to determine the optimal contact time for 6 antimicrobial treatments, including water, 0.003% chlorine, 0.07% peracetic acid (PAA), 0.1% PAA, 0.35% cetylpyridinium chloride (CPC), and 0.6% CPC.

      • Campylobacter
      • Salmonella
      • Bacterial pathogens