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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 - 3 of 3

  1. Decimal reduction time and inactivation rate of Vibrio vulnificus and Vibrio parahaemolyticus in oyster meat by cryogenic freezing (CF) and air blast-freezing (AB) and their impact on oyster meat quality and microstructure

    • Journal of Food Engineering

    • Raw oyster meats may be contaminated with Vibrio parahaemolyticus and V. vulnificus. These Vibrio species have been strongly associated with severe and life-threatening conditions in immunocompromised individuals. Post-harvest treatment, such as freezing, affects Vibrio species present in oyster meats and the quality of oysters.

      • Bacterial pathogens
      • Vibrio

  2. Inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in cryogenically frozen oyster meat using steam venting technology

    • Journal of Food Engineering

    • A combination of steam-venting packaging and microwave cooking may be used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus in oyster meat. This study investigated temperature and pressure profiles in the headspace of a steam venting package with the steam-generated inside of the package resulting from microwave heating.

      • Bacterial pathogens
      • Vibrio

  3. Inactivation of Escherichia coli and Vibrio parahaemolyticus on polypropylene plastic container surfaces by non-thermal dielectric barrier discharge plasma

    • Journal of Food Engineering

    • We conducted a study on the antibacterial effect of dielectric barrier discharge plasma (DBDP) treatment on Escherichia coli and Vibrio parahaemolyticus, which cause food poisoning on the surface of polypropylene (PP) plastic containers. The initial concentrations of E. coli on PP plastic surfaces were 7.02 log CFU/coupon, and 6.50–5.37 log CFU/coupon in 5–60 min of DBDP treatment, respectively.

      • Bacterial pathogens
      • Vibrio