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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 - 2 of 2

  1. Rapid inactivation of Toxoplasma gondii bradyzoites in dry cured sausage

    • Food and Waterborne Parasitology
    • Hill, D. E., J. Luchansky, A. Porto-Fett, H. R. Gamble, V. M. Valsin, D. S. Hawkins-Cooper, J. F. Urban, A. A. Gajadhar, R. Holley, V. K. Juneja, and J. P. Dubey. Curing processes for pork meat in the U.S. currently require individual validation of methods to demonstrate inactivation of Trichinella spiralis, a nematode parasite historically associated with pork. However, for protozoan parasites, no such strictures exist.

      • Toxoplasma gondii
  2. Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

    • Food and Waterborne Parasitology
    • Fredericks, J., D. S. Hawkins-Cooper, D. E. Hill, J. Luchansky, A. Porto-Fett, H. R. Gamble, V. M. Valsin, J. F. Urban, R. Holley, and J. P. Dube. The production of safe and healthy food products represents one of the main objectives of the food industry. The presence of microorganisms in meat and products containing meat can result in a range of human health problems, as well as economic losses to producers of these products.

      • Toxoplasma gondii