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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 - 3 of 3

  1. Optimizing Escherichia coli O157:H7 inactivation in goat's milk by thermosonication

    • Journal of Food Process Engineering

    • Journal of Food Process Engineering, EarlyView. Escherichia coli O157:H7 (STEC) is one of the hazardous foodborne pathogens in milk. Although traditional preservation methods reduce contamination, they are time-consuming or cause physicochemical changes. Therefore, we optimize STEC inactivation in goat's milk by thermosonication, an alternative to traditional treatments.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7

  2. Agent‐based simulation of cross‐contamination of Escherichia coli O157:H7 On lettuce during processing with temperature fluctuations during storage in a produce facility. Part 1: Model development

    • Journal of Food Process Engineering

    • Journal of Food Process Engineering, EarlyView. A food safety agent-based model (FS-ABS) with discrete time event simulation using NetLogo© was developed to predict the levels of cross-contamination in a lettuce processing facility. Visualization of the whole processing line shows different lettuce pieces around each equipment's surface.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  3. Agent‐based simulation of cross‐contamination of Escherichia coli O157:H7 on lettuce during processing and temperature fluctuations during storage in a produce facility. Part 2: Model implementation

    • Journal of Food Process Engineering

    • Journal of Food Process Engineering, EarlyView. An agent-based simulation was developed to represent the spatial and temporal Escherichia coli O157:H7 cross-contamination dynamics in a processing facility for fresh-cut romaine lettuces using NetLogo. An extension was added to the model to predict E. coli O157:H7 growth due to temperature abuses in a cold storage facility. A user-friendly interface was created to follow variations in model outputs.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli