An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

National Agricultural Library
U.S. Department of Agriculture
  1. Home
  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. The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView. Preharvest control strategies, to reduce or eliminate pathogenic bacteria in leafy vegetables that may be consumed raw, may provide additional food safety protection and shelf life quality extension beyond what is possible to achieve with postharvest sanitation alone.

      • Produce Safety
      • Leafy Greens
      • Pre Harvest

  2. Preharvest fungicide treatments reduce the effective SO2 threshold of postharvest fumigation to control pathogens and maintain quality of “red globe” (Vitis vinifera) grapes

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView. Sulfur dioxide (SO2) fumigation has been widely used to control pathogens and maintain the postharvest quality of table grapes. However, the effective dosage of SO2 treatment is close to causing bleaching damage on fruits. Further, the SO2 potential residue is a risk to human health.

      • Produce Safety
      • Post Harvest
      • Pre Harvest

  3. The effect of lime oil emulsion on seed germination, antimicrobial and antioxidant properties of hydroponic baby green oak lettuce for the assurance of safety from farm to fork

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView. This study aimed to investigate the effect of soaking lettuce seeds in a lime oil emulsion at 0 (control), 10, 20, 30, 40, and 50 μl/ml before growing them in a hydroponic plantation. After harvesting baby lettuce at Day 21, all lettuce was kept inside the refrigerator (4 ± 2°C) for the next 7 days. The microbiological quality and the antioxidant properties of lettuce were also investigated.

      • Produce Safety
      • Pre Harvest

  4. Advances in the use of biocontrol applications in preharvest and postharvest environments: A food safety milestone

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView.

      • Produce Safety
      • Post Harvest
      • Pre Harvest

  5. Advances in use of biocontrol applications in preharvest and postharvest environments: A food safety milestone

    • Journal of Food Safety

    • Journal of Food Safety, EarlyView. Increasing concerns toward food safety and public health have rendered the use of synthetic chemicals in agricultural environments unacceptable. A shift toward biologically safe approaches has been considered a preferred strategy within the food handling chain and has received increasing attention over the past years in managing undesirable microbial growth.

      • Produce Safety
      • Post Harvest
      • Pre Harvest