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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 - 13 of 13

  1. Effective approaches for early identification and proactive mitigation of aflatoxins in peanuts: An EU–China perspective

    • Wed, 06/01/2022 - 04:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Nearly 700,000 tonnes of peanuts are consumed annually in Europe. In the last 5 years, peanuts imported from China exceeded legal European Union (EU) aflatoxin limits more than 180 times. To prevent and mitigate aflatoxin contamination, the stages of the peanut chain most vulnerable to contamination must be assessed to determine how to interrupt the movement of contaminated produce.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  2. Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control

    • Wed, 05/12/2021 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, Volume 20, Issue 3, Page 2332-2381, May 2021. Aflatoxins represent a global public health and economic concern as they are responsible for significant adverse health and economic issues affecting consumers and farmers worldwide. Produced by fungal species from the Aspergillus genus, aflatoxins are a toxic, mutagenic, and carcinogenic group of fungal metabolites that routinely contaminate food and agricultural products.

      • Aflatoxins
      • Natural toxins
  3. The aflatoxin situation in Africa: Systematic literature review

    • Mon, 03/08/2021 - 22:09
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Contamination of African staple foods is a major issue for human and animal health, nutrition, and trade. This review aimed to collect and synthesize the available evidence on geographical spread, scale of contamination, disease burden, economic impact, and mitigation measures for aflatoxins in Africa by way of a systematic literature review.

      • Natural toxins
      • Aflatoxins
  4. UV treatment for degradation of chemical contaminants in food: A review

    • Sun, 01/24/2021 - 22:09
    • Comprehensive Reviews in Food Science and Food Safety
    • Application of ultraviolet (UV) irradiation for the degradation of chemical contaminants in food products has gained more and more interest in the past two decades. The majority of the research in this field was on mycotoxins, especially aflatoxins and patulin, with limited studies on pesticide residues and other chemical contaminants in food.

      • Pesticide residues
      • Aflatoxins
      • Mycotoxins
      • Chemical contaminants
      • Natural toxins
  5. The fate of mycotoxins during secondary food processing of maize for human consumption

    • Fri, 11/13/2020 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Mycotoxins are naturally occurring fungal metabolites that are associated with health hazards and are widespread in cereals including maize. The most common mycotoxins in maize that occur at relatively high levels are fumonisins (FBs), zearalenone, and aflatoxins; furthermore, other mycotoxins such as deoxynivalenol and ochratoxin A are frequently present in maize. For these toxins, maximum levels are laid down in the European Union (EU) for maize raw materials and maize‐based foods.

      • Aflatoxins
      • Mycotoxins
      • Natural toxins
  6. Chemical repertoire and biosynthetic machinery of the Aspergillus flavus secondary metabolome: A review

    • Sat, 10/24/2020 - 22:19
    • Comprehensive Reviews in Food Science and Food Safety
    • Filamentous fungi represent a rich source of extrolites, including secondary metabolites (SMs) comprising a great variety of astonishing structures and interesting bioactivities. State‐of‐the‐art techniques in genome mining, genetic manipulation, and secondary metabolomics have enabled the scientific community to better elucidate and more deeply appreciate the genetic and biosynthetic chemical arsenal of these microorganisms.

      • Aflatoxins
      • Natural toxins
  7. Application of ozone for degradation of mycotoxins in food: A review

    • Tue, 06/23/2020 - 22:14
    • Comprehensive Reviews in Food Science and Food Safety
    • Mycotoxins such as aflatoxins (AFs), ochratoxin A (OTA) fumonisins (FMN), deoxynivalenol (DON), zearalenone (ZEN), and patulin are stable at regular food process practices. Ozone (O3) is a strong oxidizer and generally considered as a safe antimicrobial agent in food industries. Ozone disrupts fungal cells through oxidizing sulfhydryl and amino acid groups of enzymes or attacks the polyunsaturated fatty acids of the cell wall.

      • Aflatoxins
      • Mycotoxins
      • Natural toxins
  8. Mycotoxin exposure and human cancer risk: A systematic review of epidemiological studies

    • Thu, 05/21/2020 - 03:44
    • Comprehensive Reviews in Food Science and Food Safety
    • In recent years, there has been an increasing interest in investigating the carcinogenicity of mycotoxins in humans. This systematic review aims to provide an overview of data linking exposure to different mycotoxins with human cancer risk. Publications (2019 and earlier) of case–control or longitudinal cohort studies were identified in PubMed and EMBASE. These articles were then screened by independent reviewers and their quality was assessed according to the Newcastle–Ottawa scale.

      • Aflatoxins
      • Mycotoxins
      • Natural toxins
  9. Occurrence and preventive strategies to control mycotoxins in cereal‐based food

    • Thu, 03/05/2020 - 03:30
    • Comprehensive Reviews in Food Science and Food Safety
    • Mycotoxins contamination in cereal‐based food is ubiquitous according to systematic review of the scientific documentation of worldwide mycotoxin contamination in cereal and their products between 2008 and 2018, thus representing food safety issue especially in developing tropical countries. Food processing plays a vital role to prevent mycotoxin contamination in food.

      • Aflatoxins
      • Mycotoxins
      • Natural toxins
  10. Phytopathogenic organisms and mycotoxigenic fungi: Why do we control one and neglect the other? A biological control perspective in Malaysia

    • Tue, 02/04/2020 - 03:50
    • Comprehensive Reviews in Food Science and Food Safety
    • In this review, we present the current information on development and applications of biological control against phytopathogenic organisms as well as mycotoxigenic fungi in Malaysia as part of the integrated pest management (IPM) programs in a collective effort to achieve food security.

      • Aflatoxins
      • Mycotoxins
      • Natural toxins
  11. Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

    • Sun, 09/22/2019 - 03:25
    • Comprehensive Reviews in Food Science and Food Safety
    • Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  12. Current Immunoassay Methods for the Rapid Detection of Aflatoxin in Milk and Dairy Products

    • Wed, 08/23/2017 - 06:20
    • Comprehensive Reviews in Food Science and Food Safety
    • Abstract

      • Aflatoxins
      • Natural toxins
  13. Overview of Food Safety Hazards in the European Dairy Supply Chain

    • Fri, 11/25/2016 - 10:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information.

      • Bacterial pathogens
      • Campylobacter
      • Cronobacter
      • Listeria monocytogenes
      • Staphylococcus aureus
      • Chemical contaminants
      • Antibiotic residues
      • Dioxins
      • Natural toxins
      • Aflatoxins