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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. Antioxidant effects of phenolic extract from sugarcane straw and mannan extract from brewer's spent yeast on fresh‐cut apples

    • Journal of the Science of Food and Agriculture

    • Abstract BACKGROUND Fresh‐cut fruit are convenient ready‐to‐eat products increasingly demanded by consumers, but highly susceptible to oxidation. To increase the shelf life of these products, this industry is currently facing the challenge of finding sustainable natural preservatives capable of maintaining fresh‐cut fruit quality while meeting consumers’ expectations regarding health and environmental concerns.

      • Produce Safety
      • Fresh Cut

  2. Effects of in‐package atmospheric cold plasma treatment on the qualitative, metabolic and microbial stability of fresh‐cut pears

    • Journal of the Science of Food and Agriculture

    • BACKGROUND The greatest hurdle to commercial marketing of fresh‐cut fruits and vegetables is limited shelf‐life due to microbial hazards and quality deterioration. Atmospheric cold plasma (ACP) is an emerging non‐thermal technology with significant potential to improve the safety and storability of fresh products.

      • Produce Safety
      • Fresh Cut

  3. Sanitizing after fresh‐cutting carrots reduces the wound‐induced accumulation of phenolic antioxidants compared to sanitizing before fresh‐cutting

    • Journal of the Science of Food and Agriculture

    • BACKGROUND During the production of fresh‐cut products, crops are exposed to wounding stress, and as a stress response, phenolic antioxidants are synthesized. This stress response is elicited by extracellular adenosine triphosphate, released from wounded cells and recognized by receptors of unwounded cells. The phenolic antioxidants produced as a stress response are beneficial for human health.

      • Fresh Cut
      • Produce Safety