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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. Label-free and sensitive fluorescent detection of Escherichia coli O157: H7 in milk based on cascade strand displacement amplification and G-quadruplex-thioflavin T

    • Food Control

    • The development of a simple, rapid, sensitive, and accurate method for detecting Escherichia coli O157:H7 in complex matrices is critical for ensuring food safety. In this study, a fluorescent biosensor employing aptamer (Apt) -functionalized magnetic beads and cascade strand displacement amplification (SDA) was devised for the detection of E. coli O157:H7 in milk samples. E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  2. Cross contamination of Escherichia coli O157:H7 in fresh-cut leafy vegetables: Derivation of a food safety objective and other risk management metrics

    • Food Control

    • In the present study, the distribution of Escherichia coli O157:H7 was investigated in fresh-cut lettuce by simulating a commercial process at a pilot plant scale with different initial inoculum levels. A deterministic approach was used to derive a potential Food Safety Objective (FSO) for the studied pathogen. The experimental outcomes, together with literature data, were used to develop a probabilistic exposure model for E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Produce Safety
      • Fresh Cut
      • Leafy Greens

  3. Volatilomes reveal specific signatures for contamination of leafy vegetables with Escherichia coli O157:H7

    • Food Control

    • Transmission of foodborne pathogens by plants, especially shiga toxin-producing Escherichia coli, has become a public health concern for ready-to-eat products. Due to the patchy distribution of foodborne pathogens on commodities, random sampling before processing and following packaging cannot reliably exclude presence of pathogenic microbes. Robust, cost-effective, and reliable methods for monitoring pathogenic E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  4. DNA concentration by solid phase reversible immobilization improves its yield and purity, and detection time of E. coli O157:H7 in foods by high resolution melt curve qPCR

    • Food Control

    • For molecular detection of foodborne pathogens to be effective, an efficient technique for bacterial DNA concentration is required. Solid phase reversible immobilization (SPRI) paramagnetic beads can concentrate DNA from foods containing low amounts of bacteria because of their highly specific DNA-binding capacity.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  5. Unraveling the mechanism of the synergistic antimicrobial effect of cineole and carvacrol on Escherichia coli O157:H7 inhibition and its application on fresh-cut cucumbers

    • Food Control

    • The objective of this study was to evaluate the mechanism of the synergistic antimicrobial effect of cineole (CN) and carvacrol (CR) on E. coli and its application on fresh-cut cucumbers. Herein, the CN/CR synergy could effectively inhibit E. coli by destroying its bacterial cell structure and causing the leakage of intracellular organic matters. For the first time, CN/CR synergy interaction on E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  6. Synergistic bactericidal effect of nisin and phytic acid against Escherichia coli O157:H7

    • Food Control

    • The food industry must prevent food contamination caused by pathogenic Escherichia coli strains as they pose a severe public health threat worldwide and lead to unimaginable economic losses. In this study, the synergistic antibacterial activity in vitro of nisin and phytic acid, a natural metal chelate, against 5 foodborne isolates of E. coli were evaluated by a checkerboard assay.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  7. Development and validation of high-resolution melting assays for the detection of potentially virulent strains of Escherichia coli O103 and O121

    • Food Control

    • Virulent strains of Shiga toxin-producing Escherichia coli (STEC) serogroups O103 and O121 are considered adulterants in beef. Two high-resolution melting (HRM) real-time PCR assays were standardized for the specific detection and discrimination of potentially virulent and avirulent strains of E. coli O103 and O121. The O103 HRM assay offered the possibility to distinguish clearly STEC O103:H2 from STEC O103:H25.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  8. Fate of natural bacterial flora, and artificially inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken meat with added oregano oil or tannic acid alone or combined

    • Food Control

    • The antibacterial effect of oregano oil and tannic acid (TA) on the aerobic plate count (APC), Enterobacteriaceae (ENT), Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken breast meat (RGCBM) held at 4 °C and 10 °C was studied.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
      • Salmonella

  9. Validation of High-Resolution Melting Assays for the Detection of Virulent Strains of Escherichia coli O26 and O111 in Beef and Pork Enrichment Broths

    • Food Control

    • Author(s): Frank J. Velez, Joseph M. Bosilevac, Prashant Singh

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  10. Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses

    • Food Control

    • Author(s): Marie Frétin, Christophe Chassard, Céline Delbès, René Lavigne, Etienne Rifa, Sébastien Theil, Benoit Fernandez, Patrice Laforce, Cécile Callon

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  11. Prevalence of Shiga toxin-producing Escherichia coli (STEC) O157:H7, six non-O157 STECs, and Salmonella on beef carcasses in provincially licensed Abattoirs in Alberta, Canada

    • Food Control

    • Available online 29 May 2019

      Author(s): Saida Essendoubi, Natisha Stashko, Iyla So, Gary Gensler, Deana Rolheiser, Chunu Mainali

      • Salmonella
      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  12. Survival of acid-adapted and non-adapted Shiga toxin-producing Escherichia coli using an in vitro model

    • Food Control

    • Available online 13 April 2019

      Author(s): Minerva Rivera-Reyes, Jonathan A. Campbell, Catherine N. Cutter

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  13. Detection of Shiga toxin-producing Escherichia coli, stx1, stx2 and Salmonella by two high resolution melt curve multiplex real-time PCR

    • Food Control

    • Available online 22 September 2018

      Author(s): Prashant Singh, Yuejiao Liu, Joseph M. Bosilevac, Azlin Mustapha

      • Salmonella
      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  14. The in vitro effect of carvacrol, a food additive, on the pathogenicity of O157 and non-O157 Shiga-toxin producing Escherichia coli

    • Food Control

    • Publication date: February 2018
      , Volume 84

      Author(s): Alexandros Ch Stratakos, Filip Sima, Patrick Ward, Mark Linton, Carmel Kelly, Laurette Pinkerton, Lavinia Stef, Ioan Pet, Nicolae Corcionivoschi

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  15. Thermal inactivation responses of acid adapted and non-adapted stationary phase Shiga toxin-producing Escherichia coli (STEC), Salmonella spp. and Listeria monocytogenes in orange juice

    • Food Control

    • Publication date: February 2017
      , Volume 72, Part A

      Author(s): Zeynal Topalcengiz, Michelle D. Danyluk

      • Listeria monocytogenes
      • Salmonella
      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  16. Does antibiotic resistance influence shiga-toxigenic Escherichia coli O26 and O103 survival to stress environments?

    • Food Control

    • Publication date: October 2016
      , Volume 68

      Author(s): Mastura Akhtar, Alice Maserati, Francisco Diez-Gonzalez, Fernando Sampedro

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  17. Search for diarrheagenic Escherichia coli in raw kibbe samples reveals the presence of Shiga toxin-producing strains

    • Food Control

    • Publication date: May 2016
      , Volume 63

      Author(s): Jacqueline Tanury Macruz Peresi, Ivete Aparecida Zago Castanheira de Almeida, Tânia Mara Ibelli Vaz, Rodrigo Tavanelli Hernandes, Inara Siqueira de Carvalho Teixeira, Sonia Izaura de Lima e Silva, Rejane Alexandre Silva Graciano, Sandra Regina Pinheiro, Luis Fernando dos Santos

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens

  18. Molecular screening and characterization of Shiga toxin-producing Escherichia coli in retail foods

    • Food Control

    • Publication date: February 2016
      , Volume 60
      Author(s): Rui Li, Xiao Tan, Jie Xiao, Hongxun Wang, Zhiguo Liu, Min Zhou, Wanglai Bi, Takahisa Miyamoto

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens