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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 31

  1. Pre-harvest biocontrol of Listeria and Escherichia coli O157 on lettuce and spinach by lactic acid bacteria

    • International Journal of Food Microbiology
    • Recent outbreaks linked to contaminated leafy greens underline the need for identifying effective natural approaches to improve produce safety at pre-harvest level. Lactic acid bacteria (LAB) have been evaluated as biocontrol agents in food products.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  2. Mathematical modeling of Escherichia coli O157:H7 growth in carrot juice influenced by Thymbra capitata essential oil, heat treatment, and storage temperature

    • International Journal of Food Microbiology
    • The aim of this study was to develop a mathematical model describing the survival of Escherichia coli O157:H7 in carrot juice treated with Thymbra capitata essential oil combined with mild heat treatment and stored at different temperatures. The viable count method was used to investigate the effect of the treatment on bacterial survival, and the response surface methodology was used to develop a statistical model fitting the data.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  3. The synergy of thanatin and cathelicidin-BF15-a3 combats Escherichia coli O157:H7

    • International Journal of Food Microbiology
    • Escherichia coli O157:H7 is a pathogen that commonly causes foodborne illness and represents a health hazard to consumers. The combined use of synergistic antimicrobial peptides (AMPs) is a promising way to improve the microbiological safety of foods. In this study, we detected the synergistic interactions between thanatin and BF-15a3 to reduce their usage and obtain more efficient antibacterial activity.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  4. CAM-21, a novel lytic phage with high specificity towards Escherichia coli O157:H7 in food products

    • International Journal of Food Microbiology
    • Escherichia coli O157:H7 is a foodborne pathogen that has become a serious global concern for food safety. Despite the application of different traditional biocontrol methods in the food industry, food borne disease outbreaks linked to this organism remain. Due to their high specificity, lytic bacteriophages are promising antimicrobial agents that could be utilized to control pathogens in foods.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  5. Transduction of stx2a mediated by phage (Φ11-3088) from Escherichia coli O104:H4 in vitro and in situ during sprouting of mung beans

    • International Journal of Food Microbiology
    • Escherichia coli O104:H4 strain 11-3088 encoding Stx2a is epidemiologically related to the foodborne outbreak associated with sprouts in Germany, 2011. Sprouting provides suitable conditions for bacterial growth and may lead to transduction of non-pathogenic strains of E. coli with Stx phages. Although transduction of E. coli by Stx phages in food has been documented, data on the phages from E. coli O104:H4 is limited.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  6. Characterization of Escherichia coli O157:non-H7 isolated from retail food in China and first report of mcr-1/IncI2-carrying colistin-resistant E. coli O157:H26 and E. coli O157:H4

    • International Journal of Food Microbiology
    • Escherichia coli O157 belongs to a diverse serogroup including different H serotypes. E. coli O157: H7 is the most common serotype that can cause acute gastroenteritis, hemorrhagic colitis (HC), and hemolytic-uremic syndrome (HUS) in humans. In recent years, some E. coli O157:non-H7 strains have been reported to cause sporadic cases and outbreaks of diarrheal diseases. However, the phenotypic and genotypic characteristics of E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  7. Enhancing anti-E. coli O157:H7 activity of composite phage nanofiber film by D-phenylalanine for food packaging

    • International Journal of Food Microbiology
    • Escherichia coli O157:H7 (E. coli O157) is still one of the main pathogenic strains causing food poisoning. Here in, we established a strategy that can simultaneously remove free E. coli O157 and the biofilms it forms. Composite nanofiber (fP-NF) films were synthesized successfully by co-encapsulating E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  8. Broad host range bacteriophage, EscoHU1, infecting Escherichia coli O157:H7 and Salmonella enterica: Characterization, comparative genomics, and applications in food safety

    • International Journal of Food Microbiology
    • Shiga toxin-producing Escherichia coli and Salmonella enterica are important pathogens worldwide. Bacteriophages can be effectively used to reduce the incidence of foodborne pathogens. The host recognition systems of phages are highly specific, with the host range of a common phage being limited to the species or strain level. Here, we characterized a novel broad-host-range phage, EscoHU1, that infects several bacterial species, including E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
  9. Hydroxyl-radical activated water for inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes on germinating mung beans

    • International Journal of Food Microbiology
    • The following reports on the generation of hydroxyl-radical activated water prepared by passing a hydrogen peroxide solution containing Fe(III) catalyst through a UV-C reactor. The activated water was subsequently evaluated for antimicrobial activity against Escherichia coli O157:H7 in suspension or when inoculated onto mung beans.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
      • Salmonella
  10. Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days

    • International Journal of Food Microbiology
    • Author(s): Minto Michael, Jennifer C. Acuff, Daniel Vega, Amninder S. Sekhon, Lakshmikantha H. Channaiah, Randall K. Phebus Foodborne pathogens like Salmonella and Escherichia coli O121 can endure the harsh low water activity (aw) environment of wheat flour for elongated periods of time and can proliferate when hydrated for baking or other purposes.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
  11. Differential induction of Shiga toxin in environmental Escherichia coli O145:H28 strains carrying the same genotype as the outbreak strains

    • International Journal of Food Microbiology
    • Author(s): Michelle Qiu Carter, Antares Pham, Wen-Xian Du, Xiaohua He

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  12. Using hydrochloric acid and bile resistance for optimized detection and isolation of Shiga toxin-producing Escherichia coli (STEC) from sprouts

    • International Journal of Food Microbiology
    • Author(s): Marina C. Lamparter, Annica Seemann, Carolin Hobe, Elisabeth Schuh

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  13. Transmission of antimicrobial resistant non-O157 Escherichia coli at the interface of animal-fresh produce in sustainable farming environments

    • International Journal of Food Microbiology
    • Author(s): Ayanna Glaize, Eduardo Gutierrez-Rodriguez, Irene Hanning, Sandra Díaz-Sánchez, Chris Gunter, Arnoud H.M. van Vliet, Wes Watson, Siddhartha Thakur

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  14. Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins

    • International Journal of Food Microbiology
    • Author(s): Minto Michael, Jennifer Acuff, Keyla Lopez, Daniel Vega, Randall Phebus, Harshavardhan Thippareddi, Lakshmikantha H. Channaiah

      • Salmonella
      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  15. Home style frying of steak and meat products: Survival of Escherichia coli related to dynamic temperature profiles

    • International Journal of Food Microbiology
    • Available online 9 April 2019

      Author(s): M. Pesciaroli, J.E. Chardon, E.H.M. Delfgou, A.F.A. Kuijpers, L.M. Wijnands, E.G. Evers

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  16. Prevalence and characteristics of Shiga toxin-producing Escherichia coli in finishing pigs: Implications on public health

    • International Journal of Food Microbiology
    • Publication date: 2 January 2018
      , Volume 264

      Author(s): Wonhee Cha, Pina M. Fratamico, Leah E. Ruth, Andrew S. Bowman, Jacqueline M. Nolting, Shannon D. Manning, Julie A. Funk

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  17. Persistence and reduction of Shiga toxin-producing Escherichia coli serotype O26:H11 in different types of raw fermented sausages

    • International Journal of Food Microbiology
    • Publication date: 16 November 2017
      , Volume 261

      Author(s): Christina Böhnlein, Jan Kabisch, Stefanie Müller-Herbst, Gregor Fiedler, Charles M.A.P. Franz, Rohtraud Pichner

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  18. Comparison of the fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages

    • International Journal of Food Microbiology
    • Publication date: 16 October 2017
      , Volume 259

      Author(s): S. Balamurugan, Rafath Ahmed, Anli Gao, Phil Strange

      • Bacterial pathogens
      • Escherichia coli O157:H7
      • Enterohemorrhagic Escherichia coli
  19. Prevalence of Verocytotoxigenic Escherichia coli strains isolated from raw beef in southern Italy

    • International Journal of Food Microbiology
    • Publication date: 18 September 2017
      , Volume 257

      Author(s): Gaia Nobili, Ilenia Franconieri, Gianfranco La Bella, Maria Grazia Basanisi, Giovanna La Salandra

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  20. Molecular characterization of O157:H7, O26:H11 and O103:H2 Shiga toxin-producing Escherichia coli isolated from dairy products

    • International Journal of Food Microbiology
    • Publication date: Available online 21 April 2017


      Author(s): T. Douëllou, S. Delannoy, S. Ganet, P. Fach, E. Loukiadis, M.-C. Montel, D. Sergentet-Thevenot

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  21. Prevalence, antimicrobial resistance and multiple-locus variable-number tandem-repeat analysis profiles of diarrheagenic Escherichia coli isolated from different retail foods

    • International Journal of Food Microbiology
    • Publication date: Available online 7 March 2017


      Author(s): Lili Wang, Hiromi Nakamura, Eriko Kage-Nakadai, Yukiko Hara-Kudo, Yoshikazu Nishikawa

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  22. Genetic characterization of Shiga toxin-producing Escherichia coli (STEC) and atypical enteropathogenic Escherichia coli (EPEC) isolates from goat's milk and goat farm environment

    • International Journal of Food Microbiology
    • Publication date: 7 November 2016
      , Volume 236

      Author(s): María-Elena Álvarez-Suárez, Andrés Otero, María-Luisa García-López, Ghizlane Dahbi, Miguel Blanco, Azucena Mora, Jorge Blanco, Jesús A. Santos

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  23. An interlaboratory study on efficient detection of Shiga toxin-producing Escherichia coli O26, O103, O111, O121, O145, and O157 in food using real-time PCR assay and chromogenic agar

    • International Journal of Food Microbiology
    • Publication date: 2 August 2016
      , Volume 230

      Author(s): Yukiko Hara-Kudo, Noriko Konishi, Kayoko Ohtsuka, Kaori Iwabuchi, Rie Kikuchi, Junko Isobe, Takumiko Yamazaki, Fumie Suzuki, Yuhki Nagai, Hiroko Yamada, Atsuko Tanouchi, Tetsuya Mori, Hiroshi Nakagawa, Yasufumi Ueda, Jun Terajima

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  24. Shiga toxin-producing Escherichia coli strains isolated from dairy products — Genetic diversity and virulence gene profiles

    • International Journal of Food Microbiology
    • Publication date: 2 September 2016
      , Volume 232

      Author(s): T. Douëllou, S. Delannoy, S. Ganet, P. Mariani-Kurkdjian, P. Fach, E. Loukiadis, Mc. Montel, D. Thevenot-Sergentet

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens
  25. Prevalence and characteristics of verotoxigenic Escherichia coli strains isolated from pigs and pork products in Umbria and Marche regions of Italy

    • International Journal of Food Microbiology
    • Publication date: 2 September 2016
      , Volume 232

      Author(s): Laura Ercoli, Silvana Farneti, Alessia Zicavo, Guerriero Mencaroni, Giuliana Blasi, Gianluca Striano, Stefania Scuota

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens