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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 - 9 of 9

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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