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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 - 5 of 5

  1. Clostridium sporogenes as surrogate for proteolytic C. botulinum - Development and validation of extensive growth and growth-boundary model

    • Food Microbiology

    • An extensive cardinal parameter growth and growth boundary model for C. sporogenes, as a surrogate for proteolytic C. botulinum, was developed to include the inhibitory effect of 11 environmental factors.

      • Bacterial pathogens
      • Clostridium botulinum

  2. Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment

    • Food Microbiology

    • Group I Clostridium botulinum and Clostridium sporogenes are physiologically and genetically closely related. Both are widely distributed in the environment and can cause foodborne botulism. In this work, a physiological study was conducted with 37 isolates from spoiled canned food and five referenced strains of C. sporogenes (three isolates) and Group I C. botulinum (two isolates).

      • Bacterial pathogens
      • Clostridium botulinum

  3. Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum – Evaluation and validation with MAP and smoked foods

    • Food Microbiology

    • Author(s): Ioulia Koukou, Tina Dahl Devitt, Paw Dalgaard

      • Clostridium botulinum
      • Bacterial pathogens

  4. A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

    • Food Microbiology

    • Author(s): Vijay K. Juneja, Anuj S. Purohit, Max Golden, Marangeli Osoria, Kathleen A. Glass, Abhinav Mishra, Harshavardhan Thippareddi, Govindaraj Devkumar, Tim B. Mohr, Udit Minocha, Meryl Silverman, Donald W. Schaffner

      • Clostridium botulinum
      • Bacterial pathogens

  5. High prevalence of Clostridium botulinum in vegetarian sausages

    • Food Microbiology

    • Author(s): Noora Pernu, Riikka Keto-Timonen, Miia Lindström, Hannu Korkeala

      • Clostridium botulinum
      • Bacterial pathogens