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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. Inactivation of Escherichia coli on Romaine Lettuce Using a Gas‐Phase Hydroxyl‐Radical Process: From Laboratory Scale to Commercial Processing

    • Journal of Food Processing and Preservation

    • The following reports on the efficacy of a gas‐phase hydroxyl radical‐based process for decontaminating shredded lettuce on a laboratory and simulated commercial scale. The process is based on the ultraviolet light at 254 nm UV‐C‐mediated degradation of hydrogen peroxide mist and ozone gas to generate antimicrobial hydroxyl radicals. Escherichia coli K12 was applied as a surrogate for E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7
      • Produce Safety
      • Post Harvest

  2. Effects of acidic water tempering and heat treatment on the Shiga toxin‐producing Escherichia coli (O121 and O26) load of wheat during tempering and its impact on wheat flour quality

    • Journal of Food Processing and Preservation

    • Journal of Food Processing and Preservation, Volume 46, Issue 10, October 2022. The study investigated the effects of acidic water (sodium bisulfate, SBS/lactic acid, LA) tempering (alone) and in combination with heat treatment on the Shiga toxin-producing Escherichia coli (STEC) O121 and O26 load of wheat and its impact on wheat flour quality.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  3. Effects of acidic water tempering and heat treatment on the Shiga toxin‐producing Escherichia coli (O121 and O26) load of wheat during tempering and its impact on wheat flour quality

    • Journal of Food Processing and Preservation

    • Journal of Food Processing and Preservation, Accepted Article. The study investigated the effects of acidic water (sodium bisulfate, SBS /lactic acid, LA) tempering (alone) and in combination with heat treatment on Shiga toxin- producing E. coli (STEC) O121 and O26 load of wheat and its impact on wheat flour quality.

      • Enterohemorrhagic Escherichia coli
      • Bacterial pathogens