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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 576 - 600 of 680

  1. Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates

    • Journal of Food Quality

    • Abstract

      • Bacillus cereus
      • Bacillus cereus

  2. High Occurrence Rate and Contamination Level of Bacillus cereus in Organic Vegetables on Sale in Retail Markets

    • Foodborne Pathogens and Disease

    • Dec 2016, Vol. 13, No. 12: 656-660.

      • Bacillus cereus

  3. Bacillus cereus-induced food-borne outbreaks in France, 2007 to 2014: epidemiology and genetic characterisation

    • Eurosurveillance

    • The aim of this study was to identify and characterise Bacillus cereus from a unique national collection of 564 strains associated with 140 strong-evidence food-borne outbreaks (FBOs) occurring in France during 2007 to 2014. Starchy food and vegetables were the most frequent food vehicles identified; 747 of 911 human cases occurred in institutional catering contexts.

      • Bacillus cereus

  4. Disruptions of the genes involved in lysine biosynthesis, iron acquisition, and secondary metabolisms affect virulence and fitness in Metarhizium robertsii.

    • Fungal Genetics and Biology

    • Publication date: Available online 19 November 2016


      Author(s): Bruno Giuliano Garisto Donzelli, B. Gillian Turgeon, Donna M. Gibson, Stuart B. Krasnoff

      • Bacillus cereus

  5. Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol

    • LWT

    • Publication date: April 2017
      Source:LWT - Food Science and Technology, Volume 77

      Author(s): Changqing Zhao, Xueling Yan, Shiting Yang, Feifei Chen

      • Bacillus cereus

  6. Characterization of three autolysins with activity against cereulide-producing Bacillus isolates in food matrices

    • International Journal of Food Microbiology

    • Publication date: 16 January 2017
      , Volume 241

      Author(s): Peiling Geng, Yimin Hu, Guoping Zhou, Zhiming Yuan, Xiaomin Hu

      • Bacillus cereus

  7. Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques

    • Journal of Food and Drug Analysis

    • An investigation was carried out to extract polyphenols from the peel of kinnow (Citrus reticulate L.) by maceration and ultrasound-assisted extraction (UAE) techniques.

      • Bacterial pathogens
      • Staphylococcus aureus
      • Bacillus cereus

  8. Inactivation and changes in metabolic profile of selected foodborne bacteria by 460 nm LED illumination

    • Food Microbiology

    • Publication date: May 2017
      , Volume 63

      Author(s): Amit Kumar, Vinayak Ghate, Min-Jeong Kim, Weibiao Zhou, Gek Hoon Khoo, Hyun-Gyun Yuk

      • Staphylococcus aureus
      • Listeria monocytogenes
      • Bacillus cereus
      • Bacterial pathogens

  9. Evolutionary processes and environmental factors underlying the genetic diversity and lifestyles of Bacillus cereus group bacteria

    • Research in Microbiology

    • Publication date: Available online 16 July 2016
      Source:

      Author(s): Rafael Patiño-Navarrete, Vincent Sanchis

      • Bacillus cereus

  10. Identification and Analysis of Informative Single Nucleotide Polymorphisms in 16S rRNA Gene Sequences of the Bacillus cereus Group [Bacteriology]

    • Journal of Clinical Microbiology

    • Analysis of 16S rRNA genes is important for phylogenetic classification of known and novel bacterial genera and species and for detection of uncultivable bacteria. PCR amplification of 16S rRNA genes with universal primers produces a mixture of amplicons from all rRNA operons in the genome, and the sequence data generally yield a consensus sequence.

      • Bacillus cereus

  11. Raw Ready-to-Eat Seafood Safety: Microbiological Quality of the Various Seafood Species Available at Fishery, Hyper, and Online Market

    • Letters in Applied Microbiology

    • Abstract

      • Vibrio
      • Staphylococcus aureus
      • Bacterial pathogens
      • Listeria monocytogenes
      • Bacillus cereus

  12. Microbial decontamination of onion powder using microwave-powered cold plasma treatments

    • Food Microbiology

    • Publication date: April 2017
      , Volume 62

      Author(s): Jung Eun Kim, Yeong Ji Oh, Mee Yeon Won, Kwang-Sik Lee, Sea C. Min

      • Bacterial pathogens
      • Bacillus cereus

  13. Multilocus sequence type profiles of Bacillus cereus isolates from infant formula in China

    • Food Microbiology

    • Publication date: April 2017
      , Volume 62

      Author(s): Yong Yang, Xiaofeng Yu, Li Zhan, Jiancai Chen, Yunyi Zhang, Junyan Zhang, Honghu Chen, Zheng Zhang, Yanjun Zhang, Yiyu Lu, Lingling Mei

      • Bacillus cereus

  14. Effect of lactic acid bacteria on microbial safety of angelica keiskei juice

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  15. The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

    • International Journal of Food Microbiology

    • Publication date: 5 December 2016
      , Volume 238

      Author(s): Faizan A. Sadiq, Yun Li, TongJie Liu, Steve Flint, Guohua Zhang, Lei Yuan, Zhipeng Pei, GuoQing He

      • Bacillus cereus

  16. Novel Group of Leaderless Multipeptide Bacteriocins from Gram-Positive Bacteria [Genetics and Molecular Biology]

    • Applied and Environmental Microbiology

    • From raw milk we found 10 Lactococcus garvieae isolates that produce a new broad-spectrum bacteriocin. Though the isolates were obtained from different farms, they turned out to possess identical inhibitory spectra, fermentation profiles of sugars, and repetitive sequence-based PCR (rep-PCR) DNA patterns, indicating that they produce the same bacteriocin. One of the isolates (L. garvieae KS1546) was chosen for further assessment.

      • Bacillus cereus

  17. Listeria monocytogenes DNA Glycosylase AdlP Affects Flagellar Motility, Biofilm Formation, Virulence, and Stress Responses [Food Microbiology]

    • Applied and Environmental Microbiology

    • The temperature-dependent alteration of flagellar motility gene expression is critical for the foodborne pathogen Listeria monocytogenes to respond to a changing environment. In this study, a genetic determinant, L. monocytogenes f2365_0220 (lmof2365_0220), encoding a putative protein that is structurally similar to the Bacillus cereus alkyl base DNA glycosylase (AlkD), was identified.

      • Bacillus cereus

  18. The Roles of AtxA Orthologs in Virulence of Anthrax-like Bacillus cereus G9241

    • Molecular Microbiology

    • Summary

      • Bacillus cereus

  19. Rapid and simultaneous detection of viable Cronobacter sakazakii, Staphylococcus aureus, and Bacillus cereus in infant food products by PMA-mPCR assay with internal amplification control

    • LWT

    • Publication date: December 2016
      Source:LWT - Food Science and Technology, Volume 74

      Author(s): Fan Li, Guoyang Xie, Baoqing Zhou, Pei Yu, Shuang Yu, Zoraida P. Aguilar, Hua Wei, Hengyi Xu

      • Bacillus cereus
      • Cronobacter
      • Staphylococcus aureus
      • Bacterial pathogens

  20. Microbial diversity and biochemical characteristics of Borassus akeassii wine

    • Letters in Applied Microbiology

    • Abstract

      • Bacillus cereus

  21. Bacillus spore wet heat resistance and evidence for the role of an expanded osmoregulatory spore cortex

    • Letters in Applied Microbiology

    • Abstract

      • Bacillus cereus

  22. Antibacterial activity of liposome containing curry plant essential oil against Bacillus cereusin rice

    • Journal of Food Safety

    • Abstract

      • Bacillus cereus

  23. Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria

    • Journal of Food and Drug Analysis

    • The aim of this study was to compare the antibacterial effects of several essential oils (EOs) alone and in combination against different Gram-positive and Gram-negative bacteria associated with food products. Parsley, lovage, basil, and thyme EOs, as well as their mixtures (1:1, v/v), were tested against Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhimurium. The inhibitory effects ranged from strong (thyme EO against E.

      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  24. Application of Unsteady-State Heat Transfer Equations to Thermal Process of Morcela de arroz from Monchique Region, a Portuguese Traditional Blood Sausage

    • Journal of Food Processing and Preservation

      • Bacillus cereus
      • Clostridium perfringens
      • Bacterial pathogens

  25. Antimicrobial Activity of Processed Spices Used in Traditional Southern Italian Sausage Processing

    • Journal of Food Processing and Preservation

      • Bacillus cereus
      • Yersinia
      • Bacterial pathogens