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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 - 17 of 17

  1. Blueberry extract inhibits quorum-sensing regulators and controls Vibrio parahaemolyticus biofilms and virulence

    • LWT

    • Anti-biofilm and anti-virulence effects of blueberry extract (BE) at sub-inhibitory of concentrations (SICs) against Vibrio parahaemolyticus were investigated in this study. When three V. parahaemolyticus strains were exposed to BE at 6.25 mg/mL and 9.38 mg/mL, swarming and twitching motility were suppressed by 40.4%–57.1% and 20.8%–39.1%, respectively. Hydrophobicity and auto-aggregation were decreased by 63.2%–94.5% and 43.8%–88.4%, respectively.

      • Bacterial pathogens
      • Vibrio

  2. Extraction, identification, mechanism of action, and application of Hu Zhang (Polygonum cuspidatum) extracts against non-O1/O139 Vibrio cholerae in prawn storage

    • LWT

    • Plant-derived alternatives to antibiotics are of great concern. The goal of this work was to enhance the Hu Zhang (Polygonum cuspidatum) extraction procedure against non-O1/O139 V. cholerae (HZE), identify the antibacterial components, analyze the mechanism of action, and investigate its potential in prawn storage.

      • Bacterial pathogens
      • Vibrio

  3. Transcriptomic analysis reveals the antibiofilm mechanism of Lacticaseibacillus rhamnosus MS1 against Vibrio parahaemolyticus

    • LWT

    • This study aimed to explore novel anti-biofilm agents from Lacticaseibacillus rhamnosus. We found that the ethyl acetate extract of L. rhamnosus MS1 effectively reduced the motility, extracellular polysaccharide (EPS) content and biofilm production of Vibrio parahaemolyticus and confirmed the anti-biofilm effect by light microscopy and scanning electron microscopy.

      • Bacterial pathogens
      • Vibrio

  4. Purification and characterization of a novel bacteriocin from Lactiplantibacillus plantarum Z057, and its antibacterial and antibiofilm activities against Vibrio parahaemolyticus

    • LWT

    • Vibrio parahaemolyticus and its biofilm threaten food safety and human health. Bacteriocins are known to inhibit various foodborne bacteria and their biofilms; however, few bacteriocins with antibiofilm activity against V. parahaemolyticus have been reported.

      • Bacterial pathogens
      • Vibrio

  5. Peptide LQLY3-1, a novel Vibrio harveyi quorum sensing inhibitor produced by Lactococcus lactis LY3-1

    • LWT

    • Vibrio harveyi is one of the main pathogenic bacteria in the aquaculture industry, and quorum sensing (QS) plays key role in its pathogenicity.

      • Bacterial pathogens
      • Vibrio

  6. Label-free quantitative proteomics reveals the antibacterial effects of benzyl isothiocyanate against Vibrio parahaemolyticus

    • LWT

    • In this study, the antibacterial effects of benzyl isothiocyanate (BITC) against Vibrio parahaemolyticus (V. parahaemolyticus) were investigated at the protein level using label-free quantitative proteomic analysis. The results showed that 243 differentially expressed proteins were induced by BITC at 10 μmol/L in V. parahaemolyticus.

      • Bacterial pathogens
      • Vibrio

  7. Effect of different stainless steel surfaces on the formation and control of Vibrio parahaemolyticus biofilm

    • LWT

    • The attachment, biofilm formation and control of biofilm formed by Vibrio parahaemolyticus (VP) ATCC 17802 on four stainless steel (SS) coupons which are different in type or finishing, 316L, 304, 430 with 2B finish and 304 with BA finish, were studied. SS coupons were subjected to surface roughness measurement using Atomic Force Microscope and Scanning Electron Microscope.

      • Bacterial pathogens
      • Vibrio

  8. Research on nanogold-assisted HRM-qPCR technology for highly sensitive and accurate detection of Vibrio parahaemolyticus

    • LWT

    • The incidence of foodborne diseases ranks at the forefront of the total incidence of various diseases. High-specificity and high-sensitivity detection and reporting of foodborne pathogens have become the core of preventing and solving food safety problems.

      • Bacterial pathogens
      • Vibrio

  9. Global expansion of Vibrio parahaemolyticus threatens the seafood industry: Perspective on controlling its biofilm formation

    • LWT

    • As global warming increases the geographical range and frequency of Vibrio parahaemolyticus infections, its formation of biofilms providing bacteria greater resistance to stress and contributing to the persistence of pathogens, is threatening the seafood industry. V. parahaemolyticus has a number of advantages leading to biofilm formation.

      • Bacterial pathogens
      • Vibrio

  10. Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets

    • LWT

    • Author(s): Meimei Fang, Ruifei Wang, Addo Keren Agyekumwaa, Yigang Yu, Xinglong Xiao

      • Vibrio
      • Bacterial pathogens

  11. Genotypic characterization and antimicrobial resistance of Vibrio cholerae and Vibrio parahaemolyticus isolated from milk, dairy products, and humans with respect to inhibitory activity of a probiotic Lactobacillus rhamenosus

    • LWT

    • Author(s): Asmaa B.M.B. Tahoun, Rasha M.M. Abou Elez, Ibrahim Elsohaby, Samah S. Abdellatif, Hend S. Nada, Eman N. Abdelfatah

      • Vibrio
      • Bacterial pathogens

  12. Influence of microalgal lipids from Chlorella variabilis (ATCC PTA 12198) in reducing the virulence factors of multidrug-resistant Vibrio cholerae variant strains

    • LWT

    • Author(s): Shruti Chatterjee, Ishan Raval, Krishna Raval, Rima Tapader, Gopal Bhojani, Amit Pal, Sandhya Mishra

      • Vibrio
      • Bacterial pathogens

  13. Application of Bayesian statistics to model Incidence of Vibrio parahaemolyticus associated with fishery products and their geographical distribution in China

    • LWT

    • Author(s): Yongheng Yang, Lijuan Wei, Jianan Pei

      • Bacterial pathogens
      • Vibrio

  14. Antimicrobial activity and chemical stability of cinnamon oil in oil-in-water nanoemulsions fabricated using the phase inversion temperature method

    • LWT

    • Publication date: Available online 6 March 2019

      Source: LWT

      Author(s): Piyanan Chuesiang, Ubonrat Siripatrawan, Romanee Sanguandeekul, Jason Szuhao Yang, David Julian McClements, Lynne McLandsborough

      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens

  15. Exploring the antivirulent and sea food preservation efficacy of essential oil combined with DNase on Vibrio parahaemolyticus

    • LWT

    • Publication date: September 2018
      Source:LWT, Volume 95

      Author(s): Sanaulla Farisa Banu, Durairajan Rubini, Ramar Murugan, Vellingiri Vadivel, Shanmugaraj Gowrishankar, Shunmugiah Karutha Pandian, Paramasivam Nithyanand

      • Vibrio
      • Bacterial pathogens

  16. Bacterial community diversity of traditional fermented vegetables in China

    • LWT

    • Publication date: December 2017
      Source:LWT - Food Science and Technology, Volume 86

      Author(s): Daqun Liu, Chuan Tong

      • Vibrio
      • 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