An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

National Agricultural Library
U.S. Department of Agriculture
  1. Home
  2. Human Nutrition and Food Safety
  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 - 8 of 8

  1. Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged under Reduced Oxygen Conditions

    • Journal of Food Protection

    • Cooked, uncured meat products packaged under reduced oxygen packaging conditions require the control of anaerobic and facultative anaerobic pathogens if they are held at temperatures greater than 3°C at retail or consumer level. The objective of this study was to determine the inhibition of Listeria monocytogenes and Clostridium botulinum in cooked, uncured shredded turkey and pork formulated with synthetic or clean label antimicrobials.

      • Bacterial pathogens
      • Clostridium botulinum
      • Listeria monocytogenes

  2. EVIDENCE FOR BACILLUS CEREUS SPORES AS THE TARGET PATHOGEN IN THERMALLY PROCESSED EXTENDED SHELF-LIFE REFRIGERATED FOODS

    • Journal of Food Protection

    • The microbial safety concern in thermally processed extended shelf-life (ESL) refrigerated foods is associated with spore-forming pathogens such as nonproteolytic Clostridium botulinum types B, E, and F. These are traditionally regarded as the target pathogens in validation of thermally processed ESL foods. Their use is restricted due to their designation as select agents. In this study, the heat resistances of spores of ten nonproteolytic C.

      • Bacillus cereus
      • Clostridium botulinum
      • Bacterial pathogens

  3. Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products

    • Journal of Food Protection

    • Journal of Food Protection, Volume 80, Issue 9, Page 1478-1488, September 2017.

      • Clostridium botulinum
      • Bacterial pathogens

  4. Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production

    • Journal of Food Protection

    • Journal of Food Protection, Volume 80, Issue 8, Page 1259-1265, August 2017.

      • Clostridium botulinum
      • Bacterial pathogens

  5. Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

    • Journal of Food Protection

    • Journal of Food Protection, Volume 80, Issue 8, Page 1252-1258, August 2017.

      • Clostridium botulinum
      • Bacterial pathogens

  6. Thermal and Pressure-Assisted Thermal Destruction Kinetics for Spores of Type A Clostridium botulinum and Clostridium sporogenes PA3679

    • Journal of Food Protection

    • The purpose of this study was to determine the inactivation kinetics of the spores of the most resistant proteolytic Clostridium botulinum strains (Giorgio-A and 69-A, as determined from an earlier screening study) and of Clostridium sporogenes PA3679 and to compare the thermal and pressure-assisted thermal resistance of these spores. Spores of these strains were prepared using a biphasic medium method. C. sporogenes PA3679 spores were heat treated before spore preparation.

      • Clostridium botulinum
      • Bacterial pathogens

  7. Clostridium botulinum Toxin Production in Relation to Spoilage of Atlantic Salmon (Salmo salar) Packaged in Films of Varying Oxygen Permeabilities and with Different Atmospheres

    • Journal of Food Protection

    • Shelf life of fish packaged under modified atmosphere (MA) is extended, but within the United States, commercial application of MA with impermeable packaging films is restricted due to concerns that botulinum toxin production would precede spoilage when contaminated fish are held at abusive storage temperatures.

      • Clostridium botulinum
      • Bacterial pathogens

  8. Effect of Fill Temperature on Clostridium botulinum Type A Toxin Activity during the Hot Filling of Juice Bottles

    • Journal of Food Protection

    • Skinner, Guy E. et al. The potential threat of terrorist attacks against the United States food supply using neurotoxin produced by Clostridium botulinum (BoNT) has resulted in the need for studying the effect of various food process operations on the bioavailability of this toxin. The objective of this study was to evaluate C. botulinum type A neurotoxin bioavailability after a simulated hot fill juice bottling operation. C.

      • Bacterial pathogens
      • Clostridium botulinum