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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 - 6 of 6

  1. Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum - effect of eight environmental factors

    • International Journal of Food Microbiology

    • Author(s): Ioulia Koukou, Ole Mejlholm, Paw Dalgaard

      • Clostridium botulinum
      • Bacterial pathogens

  2. Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

    • International Journal of Food Microbiology

    • Author(s): S. Lebrun, T. Van Nieuwenhuysen, S. Crèvecoeur, R. Vanleyssem, J. Thimister, S. Denayer, S. Jeuge, G. Daube, A. Clinquart, B. Fremaux

      • Clostridium botulinum
      • Bacterial pathogens

  3. Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India

    • International Journal of Food Microbiology

    • Available online 21 February 2019

      Author(s): Santosh Keisam, Ngangyola Tuikhar, Giasuddin Ahmed, Kumaraswamy Jeyaram

      • Clostridium perfringens
      • Listeria monocytogenes
      • Yersinia
      • Staphylococcus aureus
      • Clostridium botulinum
      • Bacterial pathogens
      • Bacillus cereus

  4. Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham

    • International Journal of Food Microbiology

    • Publication date: 2 July 2018
      , Volume 276

      Author(s): Mihanta Ramaroson, Sandrine Guillou, Albert Rossero, Sandrine Rezé, Valérie Anthoine, Nicolas Moriceau, Jean-Luc Martin, Frédérique Duranton, Monique Zagorec

      • Clostridium botulinum
      • Bacterial pathogens
      • Bacillus cereus

  5. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

    • International Journal of Food Microbiology

    • Publication date: 17 April 2017
      , Volume 247

      Author(s): María Sánchez Mainar, Despoina Angeliki Stavropoulou, Frédéric Leroy

      • Staphylococcus aureus
      • Clostridium botulinum
      • Bacterial pathogens

  6. The role of small acid-soluble proteins (SASPs) in protection of spores of Clostridium botulinum against nitrous acid

    • International Journal of Food Microbiology

    • Publication date: 4 January 2016
      , Volume 216
      Author(s): Carolyn A. Meaney, Stephen T. Cartman, Peter J. McClure, Nigel P. Minton

      • Bacterial pathogens
      • Clostridium botulinum