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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 - 8 of 8

  1. Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control

    • Food Research International

    • Fruits flavor deterioration is extremely likely to occur during post-harvest storage, which not only damages quality but also seriously affects its market value. This work focuses on the study of fruits deterioration odorants during storage by describing their chemical compositions (i.e., alcohols, aldehydes, acids, and sulfur-containing compounds).

      • Produce Safety
      • Post Harvest

  2. Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions

    • Food Research International

    • Storage is a fundamental part of the common bean postharvest chain that ensures a steady supply of safe and nutritious beans of acceptable cooking quality to the consumers.

      • Produce Safety
      • Post Harvest

  3. Multiple metabolomics comparatively investigated the pulp breakdown of four dragon fruit cultivars during postharvest storage

    • Food Research International

    • Pulp breakdown is the main reason for the reduction of fruit quality. However, there are relatively few studies on small molecule metabolites based on the pulp breakdown of dragon fruit. In this study, four dragon fruit cultivars were comparatively analyzed during pulp breakdown.

      • Produce Safety
      • Post Harvest

  4. Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage

    • Food Research International

    • Cell wall material was isolated from selected non-aged and aged Red haricot bean cotyledons using a texture-based classification approach. Pectin-depleted residual cell wall fractions were obtained by sequential pectin extraction and were characterized to investigate in situ cell wall related molecular changes upon ageing during adverse storage of the beans.

      • Produce Safety
      • Post Harvest

  5. Use of a silver-based sanitizer to accelerate Escherichia coli die-off on fresh-cut lettuce and maintain produce quality during cold storage: Laboratory and pilot-plant scale tests

    • Food Research International

    • Outbreaks involving romaine and iceberg lettuce are frequently reported in the United States. Novel technologies are needed to inactivate pathogens without compromising product quality and shelf life. In this study, the effects of a process aid composed of silver dihydrogen citrate, glycerin, and lactic acid (SGL) on Escherichia coli and Listeria monocytogenes concentrations on lettuce immediately after washing and during cold storage were evaluated.

      • Produce Safety
      • Fresh Cut

  6. Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China

    • Food Research International

    • Zoning is typically adopted by food manufacturers and classified into three different zones including Zone 1 (food contact surface), Zone 2 (proximity to food and food contact surfaces) and Zone 3 (remote surfaces from processing). In this study, environmental surfaces belonging to these three Zones were sampled during food processing in a FVs processing facility located in Beijing, China.

      • Produce Safety
      • Fresh Cut

  7. An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking

    • Food Research International

    • Evaluation of food quality and stability during storage and processing necessitates understanding the kinetics of food functional property changes and the underlying reactions. In this study, textural stability of beans during storage and subsequent cooking was evaluated through an integrated kinetic approach.

      • Produce Safety
      • Post Harvest

  8. Consumer perception of situational appropriateness for fresh, dehydrated and fresh-cut fruits

    • Food Research International

    • Author(s): P. Tarancón, P. Fernández-Serrano, C. Besada

      • Fresh Cut
      • Produce Safety