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Research Publications (Food Safety)

The Food Safety Publications tracks research that is published across national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. The 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 and FDA Grant Funding Agencies are also tracked.

Displaying 1 - 25 of 26

  1. Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

    • Wed, 06/01/2022 - 04:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Consumption of raw oysters, whether wild-caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V.

      • Bacterial pathogens
      • Vibrio
  2. A systematized review and qualitative synthesis of potential risk factors associated with the occurrence of non‐O157 Shiga toxin‐producing Escherichia coli (STEC) in the primary production of cattle

    • Tue, 03/22/2022 - 09:15
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Human infection with Shiga toxin-producing Escherichia coli (STEC) causes an estimated 2.8 million cases of acute illness worldwide each year. Serogroup O157 is the most commonly diagnosed STEC in humans, but cases linked to non-O157 STEC serogroups have increased recently due to increased surveillance and improvements to detection methods.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  3. Probing antimicrobial resistance and sanitizer tolerance themes and their implications for the food industry through the Listeria monocytogenes lens

    • Sat, 02/26/2022 - 12:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. The development of antibiotic resistance is a serious public health crisis, reducing our ability to effectively combat infectious bacterial diseases. The parallel study of reduced susceptibility to sanitizers is growing, particularly for environmental foodborne pathogens, such as Listeria monocytogenes. As regulations demand a seek-and-destroy approach for L.

      • Bacterial pathogens
      • Listeria monocytogenes
  4. A systematic review and meta‐analysis of the efficacy of processing stages and interventions for controlling Campylobacter contamination during broiler chicken processing

    • Wed, 01/12/2022 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView.

      • Bacterial pathogens
      • Campylobacter
  5. A systematic review and meta‐analysis of the efficacy of processing stages and interventions for controlling Campylobacter contamination during broiler chicken processing

    • Thu, 11/04/2021 - 22:04
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Systematic review and meta-analysis were conducted to quantify the effects of processing stages and interventions on the prevalence and concentration of Campylobacter on broiler carcasses.

      • Campylobacter
      • Bacterial pathogens
  6. The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses

    • Mon, 05/31/2021 - 22:07
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Listeria monocytogenes continues to pose a food safety risk in ready-to-eat foods, including fresh and soft/semisoft cheeses. Despite L. monocytogenes being detected regularly along the cheese production continuum, variations in cheese style and intrinsic/extrinsic factors throughout the production process (e.g., pH, water activity, and temperature) affect the potential for L. monocytogenes survival and growth.

      • Listeria monocytogenes
      • Bacterial pathogens
  7. Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

    • Fri, 05/07/2021 - 22:09
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level.

      • Salmonella
      • Bacterial pathogens
  8. Bacterial spores in spices and dried herbs: The risks for processed food

    • Wed, 12/16/2020 - 22:12
    • Comprehensive Reviews in Food Science and Food Safety
    • Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri‐food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage.

      • Bacterial pathogens
      • Bacillus cereus
  9. Biosensors for rapid detection of Salmonella in food: A review

    • Thu, 11/12/2020 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • Salmonella is one of the main causes of foodborne infectious diseases, posing a serious threat to public health. It can enter the food supply chain at various stages of production, processing, distribution, and marketing. High prevalence of Salmonella necessitates efficient and effective approaches for its identification, detection, and monitoring at an early stage.

      • Salmonella
      • Bacterial pathogens
  10. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

    • Wed, 11/11/2020 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety.

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
      • Produce Safety
      • Post Harvest
      • Pre Harvest
  11. Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives

    • Fri, 08/21/2020 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • High‐pressure processing is among the most widely used nonthermal intervention to reduce pathogenic and spoilage bacteria in meat and meat products. However, resistance of pathogenic bacteria strains in meats at the current maximum commercial equipment of 600 MPa questions the ability of inactivation by its application in meats.

      • Bacterial pathogens
  12. Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach

    • Fri, 08/21/2020 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Listeria monocytogenes is a foodborne pathogen that is frequently found in the environment. It can easily enter food processing environments and contaminate food, potentially causing public health issues. Food business operators (FBOs) are responsible for the control of L. monocytogenes in the food processing environment, particularly in facilities producing ready‐to‐eat food. The design and implementation of an effective environmental monitoring program (EMP) for L.

      • Bacterial pathogens
      • Listeria monocytogenes
  13. Detection of toxins involved in foodborne diseases caused by Gram‐positive bacteria

    • Fri, 06/12/2020 - 22:15
    • Comprehensive Reviews in Food Science and Food Safety
    • Bacterial toxins are food safety hazards causing about 10% of all reported foodborne outbreaks in Europe. Pertinent to Gram‐positive pathogens, the most relevant toxins are emetic toxin and diarrheal enterotoxins of Bacillus cereus, neurotoxins of Clostridium botulinum, enterotoxin of Clostridium perfringens, and a family of enterotoxins produced by Staphylococcus aureus and some other staphylococci.

      • Clostridium perfringens
      • Clostridium botulinum
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
  14. Strategies and novel technologies to control Campylobacter in the poultry chain: A review

    • Mon, 05/04/2020 - 03:38
    • Comprehensive Reviews in Food Science and Food Safety
    • Campylobacteriosis is one of the most common bacterial infections worldwide causing economic costs. The high prevalence of Campylobacter spp. in poultry meat is a result of several contamination and cross‐contamination sources through the production chain. Moreover, survival mechanisms, such as biofilm formation, viable but nonculturable state, and antimicrobial resistance, enable its persistence during food processing.

      • Bacterial pathogens
      • Campylobacter
  15. Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

    • Wed, 04/15/2020 - 03:28
    • Comprehensive Reviews in Food Science and Food Safety
    • Vibrio parahaemolyticus is a Gram‐negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed.

      • Bacterial pathogens
      • Vibrio
  16. Food safety hazards in the European seaweed chain

    • Thu, 01/30/2020 - 03:28
    • Comprehensive Reviews in Food Science and Food Safety
    • Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet. Thus far, data on the safety of seaweed for feed and food purposes in the Western world are scattered.

      • Hepatitis
      • Heavy Metals
      • Pesticide residues
      • Dioxins
      • Bacterial pathogens
      • Norovirus
      • Salmonella
      • Chemical contaminants
      • Viruses
  17. Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications

    • Thu, 10/17/2019 - 03:31
    • Comprehensive Reviews in Food Science and Food Safety
    • Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them.

      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Bacterial pathogens
      • Staphylococcus aureus
  18. Microbial Contamination of Fresh Produce: What, Where, and How?

    • Wed, 10/16/2019 - 03:32
    • Comprehensive Reviews in Food Science and Food Safety
    • Promotion of healthier lifestyles has led to an increase in consumption of fresh produce. Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they are not subjected to processing steps to ensure effective removal or inactivation of pathogenic microorganisms before consumption.

      • Norovirus
      • Salmonella
      • Bacterial pathogens
      • Hepatitis
      • Viruses
  19. Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review

    • Fri, 10/04/2019 - 03:32
    • Comprehensive Reviews in Food Science and Food Safety
    • Listeria monocytogenes, in fresh and ready‐to‐eat produce such as whole fresh apples, is of concern as there is no “kill step” in their packing process that would eliminate the pathogenic bacteria. Recent listeriosis outbreaks revealed that insufficient cleaning and sanitation practices in fresh apple packing houses may lead to contamination of fruit with L. monocytogenes.

      • Listeria monocytogenes
      • Bacterial pathogens
  20. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques

    • Tue, 06/04/2019 - 05:32
    • Comprehensive Reviews in Food Science and Food Safety
    • Abstract

      • Listeria monocytogenes
      • Pesticide residues
      • Bacterial pathogens
      • Chemical contaminants
  21. Field Interventions Against Colonization of Broilers by Campylobacter

    • Wed, 12/05/2018 - 07:57
    • Comprehensive Reviews in Food Science and Food Safety
    • Poultry accounts for a high proportion of human campylobacteriosis cases, and the problem of Campylobacter colonization of broiler flocks has proven to be intractable. Owing to their broad host range and genetic instability, Campylobacter organisms are ubiquitous and adaptable in the broiler farm environment, colonizing birds heavily and spreading rapidly after introduction into a flock.

      • Campylobacter
      • Bacterial pathogens
  22. Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review

    • Wed, 08/08/2018 - 21:14
    • Comprehensive Reviews in Food Science and Food Safety
    • Listeria monocytogenes is an opportunistic pathogen that has been involved in several deadly illness outbreaks. Future outbreaks may be more difficult to manage because of the emergence of antibiotic resistance among L. monocytogenes strains isolated from food products. The present review summarizes the available evidence on the emergence of antibiotic resistance among L. monocytogenes strains isolated from food products and the possible ways this resistance has developed.

      • Listeria monocytogenes
      • Bacterial pathogens
  23. Shiga-toxin Producing Escherichia coli: Pathogenicity, Supershedding, Diagnostic Methods, Occurrence, and Foodborne Outbreaks

    • Tue, 09/12/2017 - 12:27
    • Comprehensive Reviews in Food Science and Food Safety
    • Abstract

      • Bacterial pathogens
  24. Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

    • Tue, 08/01/2017 - 07:02
    • Comprehensive Reviews in Food Science and Food Safety
    • Abstract

      • Bacterial pathogens
  25. Molecular Detection, Typing, and Quantification of Campylobacter spp. in Foods of Animal Origin

    • Tue, 06/20/2017 - 07:24
    • Comprehensive Reviews in Food Science and Food Safety
    • Abstract

      • Campylobacter
      • Bacterial pathogens