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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. Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

    • Frontiers in Microbiology

    • The purpose was to create a novel composite food preservative for fresh-cut lettuce using flavonoids and chitosan from sea buckthorn leaves (SBL). Sea buckthorn leaves were extracted with ethanol as the extraction solvent and ultrasonic-assisted extraction to obtain flavonoid from sea buckthorn leaf crude (FSL), and then the FSL was secondarily purified with AB-8 resin and polyamide resin to obtain flavonoid from sea buckthorn leaf purified (FSL-1).

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Produce Safety
      • Fresh Cut
      • Leafy Greens

  2. Microbiological contamination of fresh-cut produce in Korea

    • Food Science and Biotechnology

    • This study evaluated the microbiological contamination of fresh-cut produce in Korea. A total of 108 fresh-cut vegetables and fruits were surveyed for the aerobic mesophilic (AM) count, aerobic psychrophilic (AP) count, total coliform, generic Escherichia coli, yeast and mold, and foodborne pathogens. AM counts ranged from 1.00 to 7.36 log CFU/g, and AP counts showed very similar results as AM counts. For total coliform and generic E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
      • Staphylococcus aureus
      • Produce Safety
      • Fresh Cut

  3. Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices

    • Food and Bioprocess Technology

    • Abstract

      • Fresh Cut
      • Bacterial pathogens
      • Produce Safety
      • Staphylococcus aureus