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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. Comparison of peracetic acid and chlorine effectiveness during fresh-cut vegetables processing at industrial scale

    • Journal of Food Protection

    • This study was conducted to compare the efficacy of two sanitizing agents (chlorine and PAA) in reducing (both spoilage and pathogenic) microorganisms and in reducing disinfection by-products ( DBPs) in the washing stage of three types of minimally processed vegetables: Iceberg lettuce, carrots and baby leaves. These fresh-cut products are consumed uncooked and, hence, a proper sanitation is essential in preventing food-borne illness outbreaks.

      • Fresh Cut
      • Leafy Greens
      • Produce Safety

  2. Factors impacting chemical and microbiological quality of wash water during simulated dump tank wash of grape tomatoes

    • Journal of Food Protection

    • Fresh and fresh-cut tomatoes are high in phytonutrients. But the illness outbreaks associated with contaminated tomatoes have significantly impacted public health and the industry’s economic well-being. Scientific information is critically needed to develop an effective, practical food safety standard to reduce pathogen contamination.

      • Bacterial pathogens
      • Fresh Cut
      • Produce Safety
      • Post Harvest

  3. Research Paper Use of a novel sanitizer to Inactivate Salmonella Typhimurium and spoilage microorganisms during flume washing of diced tomatoes

    • Journal of Food Protection

    • As demand for fresh-cut produce increases, minimizing the risk of salmonellosis becomes critical for the produce industry. Sanitizers are routinely used during commercial flume washing of fresh-cut produce to minimize cross-contamination from the wash water .

      • Produce Safety
      • Fresh Cut
      • Bacterial pathogens
      • Salmonella