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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 - 25 of 58

  1. Growth of methicillin-resistant Staphylococcus aureus during raw milk soft cheese-production and the inhibitory effect of starter cultures

    • Food Microbiology
    • The consumption of raw milk or raw milk products might be a potential risk factor for the transmission of methicillin-resistant Staphylococcus aureus (MRSA). Therefore, we studied MRSA growth during raw milk soft cheese-production.

      • Bacterial pathogens
      • Staphylococcus aureus
  2. Distribution and prevalence of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in raw ruminants’ milk: A systematic review

    • Food Microbiology
    • Enterotoxins produced by Staphylococcus aureus are a common cause of food poisoning, leading to significant gastrointestinal symptoms and even hospitalization. Following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, we searched three electronic databases for studies on detection of staphylococcal enterotoxins or enterotoxigenic S. aureus in raw ruminant milk.

      • Bacterial pathogens
      • Staphylococcus aureus
  3. Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid

    • Food Microbiology
    • In the present study, the characteristics of Staphylococcus aureus biofilms matured in tryptic soy broth (TSB), low-fat milk, or whole milk samples were identified along with their resistance to 405 nm light with or without folic acid. Phenotypic properties of carbohydrate and protein contents in extracellular polymeric substance (EPS) of S. aureus biofilms matured in different conditions were identified.

      • Bacterial pathogens
      • Staphylococcus aureus
  4. Influence of diluent on antimicrobial activity of cinnamon bark essential oil vapor against Staphylococcus aureus and Salmonella enterica on a laboratory medium and beef jerky

    • Food Microbiology
    • The influence of chemical diluents on the antimicrobial activity of plant essential oil (EO) vapors was evaluated. We first determined if vapors generated from 22 chemical diluents not containing EO had antimicrobial activities. Ethyl ether vapor retarded the growth of S. aureus. The minimal inhibitory concentrations (MICs) and the minimal lethal concentrations (MLCs) of cinnamon bark EO vapor, which was diluted in and generated from 21 diluents, against S.

      • Bacterial pathogens
      • Salmonella
      • Staphylococcus aureus
  5. Construction of a dynamic model to predict the growth of Staphylococcus aureus and the formation of enterotoxins during Kazak cheese maturation

    • Food Microbiology
    • Staphylococcus aureus is a common pathogen found in cheese whose Staphylococcal enterotoxins (SE) are the main pathogenic factors that cause food poisoning. The objective of this study was to construct two models to evaluate the safety of Kazak cheese products in terms of composition, changes in S. aureus inoculation amount, Aw, fermentation temperature during processing, and growth of S. aureus in the fermentation stage.

      • Bacterial pathogens
      • Staphylococcus aureus
  6. Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus

    • Food Microbiology
    • Induced electric field (IEF), as an alternative non-conventional processing technique, is utilized to sterilize liquid foods. In this study, the survival and sublethal injury of S. aureus under IEF were investigated in 0.85% normal saline, and the inactivation mechanism of IEF was expounded. The plate count results showed that the sublethal injury rates remained above 90% after IEF treatment for more than 8.4 s, and 7.1 log CFU/mL of S.

      • Bacterial pathogens
      • Staphylococcus aureus
  7. Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis

    • Food Microbiology
    • It was investigated the microbial protection of corn tortilla, traditional Mexican food with high acceptance, for food safety.

      • Bacterial pathogens
      • Staphylococcus aureus
  8. TiO2-based photocatalyst Generated Reactive Oxygen Species cause cell membrane disruption of Staphylococcus aureus and Escherichia coli O157:H7

    • Food Microbiology
    • Photocatalysts, including titanium dioxide (TiO2), have attracted much attention in food safety for controlling foodborne pathogens. However, the study of the photocatalytic activity on various food-surrounding media and the factors that affect the efficacy of photocatalytic inactivation is incomplete. In this study, to inactivate foodborne pathogens in food-surrounding environments, TiO2-based photocatalysts with ultraviolet A (UVA, 365 nm) and visible light (VIS, 405 nm) were employed.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Staphylococcus aureus
  9. Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes

    • Food Microbiology
    • Author(s): Xiaowei Zhang, Donggen Zhou, Yifang Cao, Yan Zhang, Xinglong Xiao, Fengsong Liu, Yigang Yu

      • Staphylococcus aureus
      • Bacterial pathogens
  10. Inhibition of Listeria monocytogenes by the Staphylococcus capitis - Derived bacteriocin capidermicin

    • Food Microbiology
    • Author(s): David Lynch, Colin Hill, Des Field, Máire Begley

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
  11. Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat

    • Food Microbiology
    • Author(s): Shaoying Gong, Peng Fei, Qi Sun, Ling Guo, Liange Jiang, Kai Duo, Xue Bi, Xueqi Yun

      • Staphylococcus aureus
      • Bacterial pathogens
  12. Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action

    • Food Microbiology
    • Author(s): Ji Hyun Yoo, Ki Ho Baek, Ye Seul Heo, Hae In Yong, Cheorun Jo

      • Staphylococcus aureus
      • Bacterial pathogens
  13. Characterization of antimicrobial resistant Staphylococcus aureus from retail foods in Beijing, China

    • Food Microbiology
    • Author(s): Heng Li, Taya Tang, Marc Stegger, Anders Dalsgaard, Tianlong Liu, Jørgen J. Leisner

      • Staphylococcus aureus
      • Bacterial pathogens
  14. Molecular interaction between methicillin-resistant Staphylococcus aureus (MRSA) and chicken breast reveals enhancement of pathogenesis and toxicity for food-borne outbreak

    • Food Microbiology
    • Author(s): Han Young Chung, You-Tae Kim, Joon-Gi Kwon, Han Hyeok Im, Duhyun Ko, Ju-Hoon Lee, Sang Ho Choi

      • Bacterial pathogens
      • Staphylococcus aureus
  15. Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese

    • Food Microbiology
    • Author(s): Ligia E. Prezzi, Sarah H.I. Lee, Valéria M.R. Nunes, Carlos H. Corassin, Tatiana C. Pimentel, Ramon S. Rocha, Gustavo L.P. Ramos, Jonas T. Guimarães, Celso F. Balthazar, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Erick A. Esmerino, Marcia C. Silva, Adriano G. Cruz, Carlos A.F. Oliveira

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
  16. Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol

    • Food Microbiology
    • Author(s): Yaying Wang, Xiaoli Hong, Jingcong Liu, Junli Zhu, Jinru Chen

      • Bacterial pathogens
      • Staphylococcus aureus
  17. Occurrence and characteristics of methicillin-resistant Staphylococcus aureus (MRSA) in buffalo bulk tank milk and the farm workers in Italy

    • Food Microbiology
    • Author(s): Normanno Giovanni, Caruso Marta, Spinelli Elisa, Fraccalvieri Rosa, Capozzi Loredana, Barlaam Alessandra, Parisi Antonio

      • Bacterial pathogens
      • Staphylococcus aureus
  18. Novel insights into the enterotoxigenic potential and genomic background of Staphylococcus aureus isolated from raw milk

    • Food Microbiology
    • Author(s): Daniele Chieffi, Francesca Fanelli, Gyu-Sung Cho, Justyna Schubert, Giuseppe Blaiotta, Charles M.A.P. Franz, Jacek Bania, Vincenzina Fusco

      • Staphylococcus aureus
      • Bacterial pathogens
  19. Fates of pathogenic bacteria in time-temperature-abused and Holder-pasteurized human donor-, infant formula-, and full cream cow’s milk

    • Food Microbiology
    • Author(s): Alonzo A. Gabriel, Cecile Leah T. Bayaga, Eiric A. Magallanes, Richard Paolo M. Aba, Karen May N. Tanguilig

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  20. Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

    • Food Microbiology
    • Author(s): Christina Charmpi, David Van der Veken, Emiel Van Reckem, Luc De Vuyst, Frédéric Leroy

      • Staphylococcus aureus
      • Bacterial pathogens
  21. Decontamination of dried whole black peppercorns using ultraviolet-c irradiation

    • Food Microbiology
    • Author(s): Alonzo A. Gabriel, Mikaella Marie C. David, Maxine Sebastianne C. Elpa, Juan Carlos D. Michelena

      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
      • Bacterial pathogens
  22. Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss

    • Food Microbiology
    • Author(s): Kuan-Hung Lu, Yi-Jyun Sheen, Tsui-Ping Huang, Shu-Hui Kao, Chun-Lung Cheng, Cheng-An Hwang, Shiowshuh Sheen, Lihan Huang, Lee-Yan Sheen

      • Bacterial pathogens
      • Staphylococcus aureus
  23. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

    • Food Microbiology
    • Author(s): Luca Settanni, Pietro Barbaccia, Adriana Bonanno, Marialetizia Ponte, Rosalia Di Gerlando, Elena Franciosi, Antonino Di Grigoli, Raimondo Gaglio

      • Staphylococcus aureus
      • Bacterial pathogens
  24. Changes of the bacterial community diversity on chicken carcasses through an Australian poultry processing line

    • Food Microbiology
    • Author(s): Stanley H. Chen, Narelle Fegan, Chawalit Kocharunchitt, John P. Bowman, Lesley L. Duffy

      • Staphylococcus aureus
      • Bacterial pathogens
      • Campylobacter
  25. Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) in bulk tank milk, livestock and dairy-farm personnel in north-central and north-eastern Greece: Prevalence, characterization and genetic relatedness

    • Food Microbiology
    • Available online 22 June 2019

      Author(s): Panagiotis Papadopoulos, Apostolos S. Angelidis, Theofilos Papadopoulos, Charalampos Kotzamanidis, Antonios Zdragas, Anna Papa, George Filioussis, Daniel Sergelidis

      • Staphylococcus aureus
      • Bacterial pathogens