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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 - 4 of 4

  1. Progress in research on the safety of silicone rubber products in food processing

    • Comprehensive Reviews in Food Science and Food Safety
    • Abstract Silicone rubber (SR) is widely used in the food processing industry due to its excellent physical and chemical properties. However, due to the differences in SR product production formulas and processes, the quality of commercially available SR products varies greatly, with chemical and biological hazard potentials.

      • Bacterial pathogens
      • Cronobacter
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  2. Detection of toxins involved in foodborne diseases caused by Gram‐positive bacteria

    • Comprehensive Reviews in Food Science and Food Safety
    • Bacterial toxins are food safety hazards causing about 10% of all reported foodborne outbreaks in Europe. Pertinent to Gram‐positive pathogens, the most relevant toxins are emetic toxin and diarrheal enterotoxins of Bacillus cereus, neurotoxins of Clostridium botulinum, enterotoxin of Clostridium perfringens, and a family of enterotoxins produced by Staphylococcus aureus and some other staphylococci.

      • Clostridium perfringens
      • Clostridium botulinum
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
  3. Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications

    • Comprehensive Reviews in Food Science and Food Safety
    • Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them.

      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Bacterial pathogens
      • Staphylococcus aureus
  4. Overview of Food Safety Hazards in the European Dairy Supply Chain

    • Comprehensive Reviews in Food Science and Food Safety
    • Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information.

      • Bacterial pathogens
      • Campylobacter
      • Cronobacter
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Chemical contaminants
      • Antibiotic residues
      • Dioxins
      • Natural toxins
      • Aflatoxins