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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 - 3 of 3

  1. Bacillus cereus food intoxication and toxicoinfection

    • Wed, 06/23/2021 - 22:08
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Bacillus cereus is one of the leading etiological agents of toxin-induced foodborne diseases. Its omnipresence in different environments, spore formation, and its ability to adapt to varying conditions and produce harmful toxins make this pathogen a health hazard that should not be underestimated. Food poisoning by B. cereus can manifest itself as an emetic or diarrheal syndrome.

      • Bacillus cereus
  2. 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
  3. 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