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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 - 3 of 3

  1. 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

  2. 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

  3. 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