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Research Publications (Food Safety)

The Food Safety Publications tracks research that is published across national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. The 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 and FDA Grant Funding Agencies are also tracked.

Displaying 1 - 4 of 4

  1. Effects of Pesticides Use (Glyphosate & Paraquat) on Biological Nitrogen Fixation

    • Fri, 10/08/2021 - 02:00
    • Water, Air, & Soil Pollution
    • Abstract

      • Pesticide residues
      • Chemical contaminants
      • Leafy Greens
      • Produce Safety
  2. Endophytic Lifestyle of Global Clones of Extended-Spectrum {beta}-Lactamase-Producing Priority Pathogens in Fresh Vegetables: a Trojan Horse Strategy Favoring Human Colonization?

    • Wed, 02/10/2021 - 10:03
    • mSystems
    • ABSTRACT

      • Chemical contaminants
      • Leafy Greens
      • Produce Safety
      • Pesticide residues
      • Bacterial pathogens
  3. Effect of ozone, lactic acid and combination treatments on the control of microbial and pesticide contaminants of fresh vegetables

    • Thu, 12/03/2020 - 22:11
    • Journal of the Science of Food and Agriculture
    • ABSTRACT Background Fruit and vegetable consumption has increased among masses due to their tremendous health benefits. However, recent studies have shown that contaminated products may serve as a vehicle for foodborne pathogens and harmful chemicals. Therefore, fresh vegetables must be decontaminated before consumption to ensure food safety.

      • Chemical contaminants
      • Pesticide residues
      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety
  4. Influence of pH, Total Acidity and Technological Processes of Preparation of babenda “leafy vegetables and cereal sauce” on Pesticide Residues

    • Mon, 08/24/2020 - 17:29
    • American Journal of Food Science and Technology
    • The uncontrolled use of pesticides on leafy vegetables has been frequently reported in recent years. The aim of this study was to evaluate the influence of pH, total acidity and various technological processes for the preparation of babenda on pesticide residues contained in leafy vegetable. The "babenda" is a Burkinabè dish consisting mainly of Hibiscus sabdariffa, Amaranthus hybridus and Cleome gynandra coarsely cut from steamed rice.

      • Produce Safety
      • Leafy Greens
      • Pesticide residues
      • Chemical contaminants