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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 - 10 of 10

  1. Bacterial diversity of traditional fermented food, Idli by high thorough-put sequencing

    • Journal of Food Science and Technology

    • The bacterial composition of naturally fermented Indian food, Idli was studied by high-throughput Illumina amplicon sequencing at different taxonomic levels. Metagenomic investigation revealed fold change with respect to some of the phylotypes in 06th to 12th h of fermentation, suggesting the synergistic mode of nutrition. After 12th h fermentation, bacterial populations were stabilized towards 15th h fermentation.

      • Bacterial pathogens
      • Vibrio

  2. Antioxidant and antibacterial activities in 21 species of Indonesian sea cucumbers

    • Journal of Food Science and Technology

    • Sea cucumbers are marine organisms with uses in food, cosmetics, and medicine. This study aimed to identify Indonesian sea cucumbers with high antioxidant and antibacterial activities. Twenty-one sea cucumber species were used for this study. Antioxidant capacity was evaluated using the 2,2-diphenyl-β-picrylhydrazine assay.

      • Bacterial pathogens
      • Staphylococcus aureus
      • Vibrio

  3. Antioxidant and antibacterial activities in 21 species of Indonesian sea cucumbers

    • Journal of Food Science and Technology

    • Sea cucumbers are marine organisms with uses in food, cosmetics, and medicine. This study aimed to identify Indonesian sea cucumbers with high antioxidant and antibacterial activities. Twenty-one sea cucumber species were used for this study. Antioxidant capacity was evaluated using the 2,2-diphenyl-β-picrylhydrazine assay.

      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens

  4. Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities

    • Journal of Food Science and Technology

    • Abstract

      • Vibrio
      • Bacterial pathogens

  5. Effect of supercritical carbon dioxide processing on Vibrio parahaemolyticus in nutrient broth and in oysters ( Crassostrea gigas )

    • Journal of Food Science and Technology

    • Abstract

      • Vibrio
      • Bacterial pathogens

  6. Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams

    • Journal of Food Science and Technology

    • Abstract

      • Vibrio
      • Bacterial pathogens

  7. Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review

    • Journal of Food Science and Technology

    • Abstract

      • Listeria monocytogenes
      • Vibrio
      • Bacterial pathogens

  8. Antagonistic activity of Thymus vulgaris extracts against Vibrio species isolated from seafoods

    • Journal of Food Science and Technology

    • Abstract

      • Vibrio
      • Bacterial pathogens

  9. Occurrence of clinical genotype Vibrio vulnificus in clam samples in Mangalore, Southwest coast of India

    • Journal of Food Science and Technology

    • Abstract

      • Bacterial pathogens
      • Vibrio

  10. Effect of small chain N acyl homoserine lactone quorum sensing signals on biofilms of food-borne pathogens

    • Journal of Food Science and Technology

    • Abstract

      • Vibrio
      • Bacterial pathogens