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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 - 18 of 18

  1. Proteomic analysis of Staphylococcus aureus exposed to bacteriocin XJS01 and its bio-preservative effect on raw pork loins

    • Meat Science

    • Antibacterial mechanism of bacteriocins against foodborne S. aureus is still to be explored, particularly in proteomics, and a deep and comprehensive study on application of bacteriocins for preservation of raw pork is required. Here, proteomic mechanism of Lactobacillus salivarius bacteriocin XJS01 against foodborne S. aureus 2612:1606BL1486 (S.

      • Bacterial pathogens
      • Staphylococcus aureus

  2. Application of interaction models in predicting the simultaneous growth of Staphylococcus aureus and different concentrations of background microbiota in Chinese-style braised beef

    • Meat Science

    • This study aimed to investigate the growth kinetics of S. aureus and different concentrations of background microbiota in Chinese-style braised beef (CBB). A one-step analysis method was applied to develop predictive model to describe the simultaneous growth and interaction of S. aureus with different concentrations of background microbiota in CBB. The results show that a one-step method successfully models the growth of S.

      • Bacterial pathogens
      • Staphylococcus aureus

  3. Antibacterial activity and mechanism of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model

    • Meat Science

    • Antibacterial activity and mechanism of action of bacteriocins against bacteria that cause pork contamination remain unclear. Here, antibacterial activity of bacteriocin LFX01 against two important indicator strains (i.e., Staphylococcus aureus and Escherichia coli) and its antibacterial mechanism were investigated.

      • Bacterial pathogens
      • Staphylococcus aureus

  4. Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage

    • Meat Science

    • The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and 0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage was investigated. The results showed that the S.

      • Bacterial pathogens
      • Staphylococcus aureus

  5. Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations

    • Meat Science

    • Author(s): Shannon M. Cruzen, Hayriye Cetin-Karaca, Rodrigo Tarté, Joseph G. Sebranek, James S. Dickson Pork bellies were injected with four different alternative curing brines. The bellies were inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica. The bellies were processed using either a standard process cycle or an interrupted process cycle to simulate a process deviation.

      • Bacterial pathogens
      • Clostridium perfringens
      • Salmonella
      • Staphylococcus aureus

  6. Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems

    • Meat Science

    • Author(s): Hwan Hee Yu, Ye Ji Song, Yeon Jin Kim, Hee Young Lee, Yun-Sang Choi, Na-Kyoung Lee, Hyun-Dong Paik

      • Staphylococcus aureus
      • Bacterial pathogens

  7. The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

    • Meat Science

    • Author(s): Ayhan Duran, Halil Ibrahim Kahve

      • Bacterial pathogens
      • Staphylococcus aureus

  8. Production of characteristic volatile markers and their relation to Staphylococcus aureus growth status in pork

    • Meat Science

    • Author(s): K.L. Hu, X.Q. Yu, J. Chen, J.N. Tang, L.Z. Wang, Y.M. Li, C. Tang

      • Staphylococcus aureus
      • Bacterial pathogens

  9. Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong

    • Meat Science

    • Available online 6 June 2019

      Author(s): Maxine Jones, Elodie Arnaud, Pieter Gouws, Louwrens C. Hoffman

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  10. Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia

    • Meat Science

    • Publication date: February 2019

      , Volume 148

      Author(s): Daphney Shiningeni, Percy Chimwamurombe, Renatus Shilangale, Jane Misihairabgwi

      • Listeria monocytogenes
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens

  11. The impact of frozen storage duration on physical, chemical and microbiological properties of pork

    • Meat Science

    • Publication date: June 2018
      , Volume 140

      Author(s): Helga Medić, Ivona Djurkin Kušec, Jelka Pleadin, Lidija Kozačinski, Bela Njari, Brigita Hengl, Goran Kušec

      • Bacterial pathogens
      • Staphylococcus aureus

  12. The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses

    • Meat Science

    • Publication date: March 2018
      , Volume 137

      Author(s): Hoa Van Ba, Hyun-Woo Seo, Seong Pil-Nam, Yoon-Seok Kim, Beom Young Park, Sung-Sil Moon, Se-Ju Kang, Yong-Min Choi, Jin-Hyoung Kim

      • Bacterial pathogens
      • Shigella
      • Staphylococcus aureus

  13. Development and application of RTi-PCR method for common food pathogen presence and quantity in beef, sheep and chicken meat

    • Meat Science

    • Publication date: March 2018
      , Volume 137

      Author(s): Ismail Akyol

      • Bacterial pathogens
      • Clostridium perfringens
      • Staphylococcus aureus

  14. The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin

    • Meat Science

    • Publication date: Available online 8 February 2017


      Author(s): A. Bauer, Y. Ni, S. Bauer, P. Paulsen, M. Modic, J.L. Walsh, F.J.M. Smulders

      • Staphylococcus aureus
      • Bacterial pathogens
      • Listeria monocytogenes

  15. Valorization of indigenous dairy cattle breed through salami production

    • Meat Science

    • Publication date: April 2016
      , Volume 114

      Author(s): Raimondo Gaglio, Nicola Francesca, Giuseppe Maniaci, Onofrio Corona, Antonio Alfonzo, Cristina Giosuè, Annamaria Di Noto, Cinzia Cardamone, Maria Teresa Sardina, Baldassare Portolano, Marco Alabiso

      • Staphylococcus aureus
      • Bacterial pathogens

  16. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia

    • Meat Science

    • Publication date: April 2016
      , Volume 114

      Author(s): Igor Tomasevic, Jelena Kuzmanović, Aleksandra Anđelković, Miroslava Saračević, Marija M. Stojanović, Ilija Djekic

      • Staphylococcus aureus
      • Bacterial pathogens

  17. Genotyping and DNA microarray based characterization of Staphylococcus aureus isolates from rabbit carcasses

    • Meat Science

    • Publication date: February 2016
      , Volume 112

      Author(s): Axel Merz, Roger Stephan, Sophia Johler

      • Staphylococcus aureus
      • Bacterial pathogens

  18. Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health

    • Meat Science

    • Publication date: November 2015
      , Volume 109
      Author(s): Adisorn Swetwiwathana, Wonnop Visessanguan

      • Staphylococcus aureus
      • Listeria monocytogenes
      • Bacterial pathogens