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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 - 4 of 4

  1. Effect of plasma-activated organic acids against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated on pork loin and its quality characteristics

    • Innovative Food Science & Emerging Technologies

    • This study investigated the effectiveness of plasma-activated organic acid (PAOA) on pork loin's bactericidal impact and quality. Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes were used to inoculate the pork loins, revealing that PAOA achieved approximately 1.0 log CUF/g greater reduction than plasma-activated water.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella

  2. Inactivation efficacy of combination treatment of blue light-emitting diodes (LEDs) and riboflavin to control E. coli O157:H7 and S. Typhimurium in apple juice

    • Innovative Food Science & Emerging Technologies

    • In the present study, we assessed the bactericidal effect of a combination of blue light (BL) and riboflavin (Rb) and elucidated the bacterial inactivation mechanism. Higher Rb concentrations (0.005–50 μM) resulted in greater inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium suspended in phosphate buffer saline (PBS).

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  3. Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens

    • Innovative Food Science & Emerging Technologies

    • This study investigated the persistence of Escherichia coli O157:H7 on the surface of leafy greens, and penetration into intercellular spaces through stomatal pores. This was done by determining the role of leafy green-mimicking microgrooves (normal and fully open stomata and micro-sized crevices) and the roles of pore size and orientation on proliferation of E. coli. Microgroove-embedded microfluidics were fabricated using soft-lithography.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  4. Antibacterial mechanisms of thyme essential oil nanoemulsions against Escherichia coli O157:H7 and Staphylococcus aureus: Alterations in membrane compositions and characteristics

    • Innovative Food Science & Emerging Technologies

    • In this study, the antibacterial activities of thyme essential oil nanoemulsions (TEON) prepared by ultrasonication (US) and high-pressure homogenization (HPH) were evaluated via minimum inhibitory concentration (MIC), 

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Staphylococcus aureus