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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 - 8 of 8

  1. Properties and control of cold-induced small colony variants of Staphylococcus aureus

    • Food Bioscience

    • Author(s): Jiaju Qiao, Mengjiao Zhu, Yun Fan, Zhaoxin Lu, Fengxia Lv, Haizhen Zhao, Xiaomei Bie. Staphylococcus aureus can survive at low temperature which existed a potential risk of food safety. In this paper, the properties of cold-induced small colony variants (SCVs) were investigated including the antibiotic resistance, biofilm formation and virulence.

      • Bacterial pathogens
      • Staphylococcus aureus

  2. The strategy of biopreservation of meat product against MRSA using lytic domain of lysin from Staphylococcus aureus bacteriophage

    • Food Bioscience

    • Author(s): Jiai Yan, Ruijin Yang, Shuhuai Yu, Wei Zhao. Staphylococcus aureus is a notorious foodborne pathogen capable of producing various toxins including heat-stable enterotoxin, forming biofilm, evolving to multidrug-resistant strains including methicillin-resistant&n

      • Bacterial pathogens
      • Staphylococcus aureus

  3. Nutraceutical potential of Pennisetum typhoides microgreens: In vitro evaluation of antioxidant and antibacterial activities and in silico Staphylococcus aureus FtsZ inhibition

    • Food Bioscience

    • Author(s): Ratnika Sharma, Promila Gupta. The objective of this study was to evaluate and identify the components of microgreens harvested from Pennisetum typhoides (Pearl millet) for their antioxidant and antimicrobial activities besides finding the possible mechanism of inhibition of 

      • Bacterial pathogens
      • Staphylococcus aureus

  4. The strategy of biopreservation of meat product against MRSA using lytic domain of lysin from Staphylococcus aureus bacteriophage

    • Food Bioscience

    • Author(s): Jiai Yan, Ruijin Yang, Shuhuai Yu, Wei Zhao (Source: Food Bioscience) Staphylococcus aureus is a notorious foodborne pathogen capable of producing various toxins including heat-stable enterotoxin, forming biofilm, evolving to multidrug-resistant strains including methicillin-resistant S. aureus (MRSA) against antibiotics, and threatening public health, of which the biocontrol garners increasing interest from both researchers and food industry.

      • Staphylococcus aureus
      • Bacterial pathogens

  5. Development of PEI-GA modified antibody based sensor for the detection of S. aureus in food samples

    • Food Bioscience

    • Author(s): Tania Majumdar , Runu Chakraborty , Utpal Raychaudhuri In this article, an amperometric immunosensor based on antibody immobilization onto the platinum (Pt) electrode surface by cross-linkage via glutaraldehyde (GA) pre-coated with polyethyleneimine (PEI) layer for the detection of Staphylococcus aureus (S. aureus) in food samples has been developed.

      • Bacterial pathogens
      • Staphylococcus aureus

  6. Inhibitory effects of lactobacilli of goat's milk origin against growth and biofilm formation by pathogens: An in vitro study

    • Food Bioscience

    • This study investigated the effects of lactic acid bacteria (LAB) of goat's milk origin on growth and biofilm formation of two pathogenic strains viz. Pseudomonas aeruginosa and Staphylococcus aureus. Different LAB preparations such as untreated cell free supernatants (CFSs), pH neutralized CFS (N-CFS) and heat treated CFS (H-CFS) of lactobacilli were screened for their antimicrobial and biofilm inhibitory properties. The antagonistic activities were compared to L.

      • Staphylococcus aureus
      • Bacterial pathogens

  7. Inhibitory effects of safflower and bitter melon extracts on biogenic amine formation by fish spoilage bacteria and food borne pathogens

    • Food Bioscience

    • Author(s): Esmeray Kuley, Mebrure Nüket Yavuzer, Emre Yavuzer, Mustafa Durmuş, Hatice Yazgan, Yekta Gezginç, Fatih Özogul

      • Shigella
      • Staphylococcus aureus
      • Salmonella
      • Bacterial pathogens

  8. A combination process to ensure microbiological safety, extend storage life and reduce anti-nutritional factors in legume sprouts

    • Food Bioscience

    • Publication date: Available online 27 November 2018 Food BioscienceAuthor(s): Sanjeev Kumar, Satyendra GautamAbstractSprouts are consumed worldwide as a highly nutritive food. However, the sprouting process is quite supportive of microbial and pathogenic growth. This makes the sprouts such as mung (Vigna radiata), lucerne (Medicago sativa) and chickpea (Cicer arietinum), potential sources of foodborne infections and intoxications.

      • Staphylococcus aureus
      • Bacterial pathogens
      • Staphylococcus aureus
      • Bacterial pathogens