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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. Relationship between Salmonella enterica attachment and leaf hydrophobicity, roughness, and epicuticular waxes: a focus on 30 baby‐leaf salads

    • Journal of the Science of Food and Agriculture

    • Abstract BACKGROUND The first step in the contamination of leafy vegetables by human pathogens is their attachment to the leaf surface. The success of this is influenced strongly by the physical and chemical characteristics of the surface itself (number and size of stomata, presence of trichomes and veins, epicuticular waxes, hydrophobicity, etc.).

      • Bacterial pathogens
      • Salmonella
      • Produce Safety
      • Leafy Greens

  2. Quantifying the effect of non‐ionic surfactant alkylphenol ethoxylates on the persistence of thiabendazole on fresh produce surface

    • Journal of the Science of Food and Agriculture

    • Abstract Background Understanding the role of adjuvants in pesticide persistence is crucial to develop effective pesticide formulations and manage pesticide residues in fresh produce.

      • Chemical contaminants
      • Pesticide residues
      • Produce Safety
      • Leafy Greens

  3. Effect of ozone, lactic acid and combination treatments on the control of microbial and pesticide contaminants of fresh vegetables

    • Journal of the Science of Food and Agriculture

    • ABSTRACT Background Fruit and vegetable consumption has increased among masses due to their tremendous health benefits. However, recent studies have shown that contaminated products may serve as a vehicle for foodborne pathogens and harmful chemicals. Therefore, fresh vegetables must be decontaminated before consumption to ensure food safety.

      • Chemical contaminants
      • Pesticide residues
      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety