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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 - 25 of 123

  1. Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperatures

    • Meat Science

    • Shiga toxin-producing Escherichia coli (STEC) can be life-threatening and lead to major outbreaks. The prevention of STEC-related infections can be provided by control measures at all stages of the food chain. The growth performance of E. coli O157:H7 at different temperatures in raw ground beef spiked with cocktail inoculum was investigated using machine learning (ML) models to address this problem.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  2. Proteomic analysis of Staphylococcus aureus exposed to bacteriocin XJS01 and its bio-preservative effect on raw pork loins

    • Meat Science

    • Antibacterial mechanism of bacteriocins against foodborne S. aureus is still to be explored, particularly in proteomics, and a deep and comprehensive study on application of bacteriocins for preservation of raw pork is required. Here, proteomic mechanism of Lactobacillus salivarius bacteriocin XJS01 against foodborne S. aureus 2612:1606BL1486 (S.

      • Bacterial pathogens
      • Staphylococcus aureus

  3. Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum

    • Meat Science

    • Variability of salt content in dry-cured ham production can pose microbiological food safety issues, especially in salt reduced and/or non-nitrified products. In this regard, computed tomography (CT) could help to non-invasively characterised the product to further adjust the production process and ensure its safety.

      • Bacterial pathogens
      • Clostridium botulinum
      • Listeria monocytogenes

  4. Application of interaction models in predicting the simultaneous growth of Staphylococcus aureus and different concentrations of background microbiota in Chinese-style braised beef

    • Meat Science

    • This study aimed to investigate the growth kinetics of S. aureus and different concentrations of background microbiota in Chinese-style braised beef (CBB). A one-step analysis method was applied to develop predictive model to describe the simultaneous growth and interaction of S. aureus with different concentrations of background microbiota in CBB. The results show that a one-step method successfully models the growth of S.

      • Bacterial pathogens
      • Staphylococcus aureus

  5. Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

    • Meat Science

    • Nitrate and nitrite salts perform a versatile role in fermented meats, including the inhibition of food pathogens (in particular proteolytic group I Clostridium botulinum). Despite the increasing interest in clean-label products, little is known about the behaviour of this pathogen in response to the removal of chemical preservatives from fermented meat formulations. Therefore, challenge tests with a cocktail of nontoxigenic group I C.

      • Bacterial pathogens
      • Clostridium botulinum

  6. Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella enterica ser. Typhimurium on processed meat sausage

    • Meat Science

    • This study investigated the antimicrobial and antibiofilm efficacy of separate and combined treatments of Lactobacillus curvatus B67-produced postbiotic and the polyphenolic flavanol quercetin against Listeria monocytogenes and Salmonella enterica ser. Typhimurium. The antimicrobial potentiality of the postbiotic was chiefly associated with organic acids (e.g., lactic and acetic acids).

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella

  7. Antibacterial activity and mechanism of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model

    • Meat Science

    • Antibacterial activity and mechanism of action of bacteriocins against bacteria that cause pork contamination remain unclear. Here, antibacterial activity of bacteriocin LFX01 against two important indicator strains (i.e., Staphylococcus aureus and Escherichia coli) and its antibacterial mechanism were investigated.

      • Bacterial pathogens
      • Staphylococcus aureus

  8. Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins

    • Meat Science

    • Escherichia coli (E. coli) O157:H7- contaminated pork and production environments, are often a major source of foodborne outbreaks. This study evaluated the inhibition of E. coli O157:H7 on artificially contaminated raw pork loins using lytic bacteriophage (phage) and lactic acid (LA). Pork samples were inoculated with 106 CFU/mL of E. coli O157:H7 cocktail and stored at 4 °C for 30 min for the initial surface attachment.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli

  9. Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage

    • Meat Science

    • The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and 0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage was investigated. The results showed that the S.

      • Bacterial pathogens
      • Staphylococcus aureus

  10. Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the “Big Six” serotypes after a simulated High Event Period Scenario

    • Meat Science

    • A high event period (HEP) occurs when beef processing facilities experience an elevated rate of STEC positive trim samples. In order to avoid contaminated vacuum-packaged beef entering into commerce, primals and subprimals associated to positive trim must be treated with antimicrobials, repackaged, and retested for STEC to ensure product wholesomeness.

      • Bacterial pathogens
      • Escherichia coli O157:H7

  11. Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat

    • Meat Science

    • Author(s): Madison Willy Silva Cordeiro, Diego Michel Matochi Mouro, Ingrid Duarte dos Santos, Roger Wagner

  12. Low-dose gamma irradiation and pectin biodegradable nanocomposite coating containing curcumin nanoparticles and ajowan (Carum copticum) essential oil nanoemulsion for storage of chilled lamb loins

    • Meat Science

    • Author(s): Aziz A. Fallah, Elham Sarmast, Saied Habibian Dehkordi, Abbas Isvand, Hossein Dini, Tina Jafari, Mohammad Soleimani, Amin Mousavi Khaneghah

  13. Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations

    • Meat Science

    • Author(s): Shannon M. Cruzen, Hayriye Cetin-Karaca, Rodrigo Tarté, Joseph G. Sebranek, James S. Dickson Pork bellies were injected with four different alternative curing brines. The bellies were inoculated on the surface and at a depth of 1 cm with multiple strains of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica. The bellies were processed using either a standard process cycle or an interrupted process cycle to simulate a process deviation.

      • Bacterial pathogens
      • Clostridium perfringens
      • Salmonella
      • Staphylococcus aureus

  14. Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate

    • Meat Science

    • Author(s): Vijay K. Juneja, Marangeli Osoria, Anuj S. Purohit, Chase E. Golden, Abhinav Mishra, Neetu K. Taneja, Joelle K. Salazar, Harshavardhan Thippareddi, Govindaraj Dev Kumar

      • Clostridium perfringens
      • Bacterial pathogens

  15. Corrigendum to “Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S” [Meat Science Volume 157, November 2019, 107869]

    • Meat Science

    • Author(s): Paolo Bonilauri, Maria Silvia Grisenti, Paolo Daminelli, Giuseppe Merialdi, Mattia Ramini, Lia Bardasi, Roberta Taddei, Elena Cosciani-Cunico, Elena Dalzini, Maria Angela Frustoli, Federica Giacometti, Silvia Piva, Andrea Serraino

      • Bacterial pathogens
      • Salmonella

  16. Corrigendum to “Update on a model to describe Salmonella spp. population reduction in Italian salami during production and high-pressure processing” [Meat science Volume 177, July 2021, 108506]

    • Meat Science

    • Author(s): Paolo Bonilauri, Mattia Ramini, Lia Bardasi, Federico Tomasello, Giuseppe Merialdi, Federica Savini, Federica Giacometti, Silvia Piva, Andrea Serraino

      • Salmonella
      • Bacterial pathogens

  17. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

    • Meat Science

    • Author(s): Xiaoting Wang, Zhaobin Wang, Hong Zhuang, Mustapha Muhammad Nasiru, Yuan Yuan, Jianhao Zhang, Wenjing Yan

  18. Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typing

    • Meat Science

    • Author(s): Niels Demaître, Koen De Reu, Annelies Haegeman, Dries Schaumont, Lieven De Zutter, Annemie Geeraerd, Geertrui Rasschaert

      • Bacterial pathogens
      • Listeria monocytogenes

  19. Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere

    • Meat Science

    • Author(s): Vivien Teuteberg, Ina-Karina Kluth, Madeleine Ploetz, Carsten Krischek

      • Post Harvest
      • Produce Safety

  20. Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

    • Meat Science

    • Author(s): M. Cap, C. Lires, C. Cingolani, M. Mozgovoj, T. Soteras, J. Gentiluomo, F. Principe, A. Sucari, C. Horak, M. Signorini, S.R. Vaudagna, G. Leotta

      • Bacterial pathogens

  21. Effects of bacteriophages and peroxyacetic acid applications on beef contaminated with Salmonella during different grinding stages

    • Meat Science

    • Author(s): E.L. Shebs-Maurine, F.M. Giotto, S.T. Laidler, A.S. de Mello

      • Bacterial pathogens
      • Salmonella

  22. Shiga toxin-producing Escherichia coli (STEC) in bovine meat and meat products over the last 15 years in Brazil: A systematic review and meta-analysis

    • Meat Science

    • Author(s): Débora Cristina Sampaio de Assis, Thaís Michelle Liziere da Silva, Rommel Furst Brito, Lorraine Cássia Gonçalves da Silva, William Gustavo Lima, Júlio César Moreira Brito

      • Bacterial pathogens

  23. Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless pork

    • Meat Science

    • Author(s): L.C. Eastwood, T.M. Taylor, J.W. Savell, K.B. Gehring, A.N. Arnold

      • Campylobacter
      • Salmonella
      • Bacterial pathogens

  24. Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella typhimurium inactivation and physicochemical quality

    • Meat Science

    • Author(s): Denes K.A. Rosario, Yhan S. Mutz, Vinicius S. Castro, Patricia C. Bernardes, Andreja Rajkovic, Carlos A. Conte-Junior

      • Salmonella
      • Bacterial pathogens

  25. The impact of lamb cleanliness and line speed on the effectiveness of steam vacuum and carcass wash as decontamination methods after slaughter

    • Meat Science

    • Author(s): Sandra da Silva, Karim Farag

      This study assessed the effectiveness of steam vacuum and carcass wash in decontaminating lamb carcasses by measuring Enterobacteriaceae, total viable counts (TVC), and visible contamination. In addition, different levels of fleece cleanliness and different line speeds were evaluated for each group. The sampling covered four groups: i) control, ii) steam vacuum, iii) carcass wash, and iv) steam vacuum and carcass wash.