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National Agricultural Library
U.S. Department of Agriculture
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  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 - 5 of 5

  1. Recent trends in hydrogen-associated treatments for maintaining the postharvest quality of fresh and fresh-cut fruits and vegetables: A review

    • Food Control

    • The majority of fruits and vegetables are perishable, thus finding sustainable postharvest treatments to regulate the quality of fresh produce is imperative. Recent research has demonstrated that the exogenous application of hydrogen (H2)-associated treatments such as H2 gas or hydrogen-rich water (HRW), hydrogen sulfide (H2S), and hydrogen peroxide (H2O2) at optimal concentrations can significantly maintain the quality of postharvest fruits and vegetables.

      • Produce Safety
      • Fresh Cut

  2. Cross contamination of Escherichia coli O157:H7 in fresh-cut leafy vegetables: Derivation of a food safety objective and other risk management metrics

    • Food Control

    • In the present study, the distribution of Escherichia coli O157:H7 was investigated in fresh-cut lettuce by simulating a commercial process at a pilot plant scale with different initial inoculum levels. A deterministic approach was used to derive a potential Food Safety Objective (FSO) for the studied pathogen. The experimental outcomes, together with literature data, were used to develop a probabilistic exposure model for E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Produce Safety
      • Fresh Cut
      • Leafy Greens

  3. Synergistic effect of UV-C LED irradiation and PLA/PBAT-based antimicrobial packaging film on fresh-cut vegetables

    • Food Control

    • The combined use of ultraviolet-C light-emitting diodes (UV–C LED) irradiation and antimicrobial packaging film was used to secure the safety of fresh-cut vegetables. The antimicrobial packaging film was prepared by adding grapefruit seed extract (GSE) and zinc oxide nanoparticles (ZnO) to a blend film of poly(lactide) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT).

      • Produce Safety
      • Fresh Cut

  4. Effects of temperature abuse on the growth and survival of Listeria monocytogenes on a wide variety of whole and fresh-cut fruits and vegetables during storage

    • Food Control

    • Twenty types of fruits and vegetables representing a broad range of fresh produce categories were assessed for the growth potential and growth kinetics of Listeria monocytogenes under conditions reflecting commercial practices for storage and distribution and conditions reflecting sustained temperature abuse. Whole and fresh-cut produce was obtained from various commercial sources and inoculated with L.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Produce Safety
      • Fresh Cut

  5. Flume and single-pass washing systems for fresh-cut produce processing: Disinfection by-products evaluation

    • Food Control

    • Author(s): Tianqi Zhang, Wan-Ning Lee, Yaguang Luo, Ching-Hua Huang

      • Fresh Cut
      • Produce Safety