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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. Physiological and Proteomic Analysis Responsive Mechanisms for Salt Stress in Oat

    • Wed, 06/15/2022 - 04:00
    • Frontiers in Plant Science
    • Oat is considered as a moderately salt-tolerant crop that can be used to improve saline and alkaline soils. Previous studies have focused on short-term salt stress exposure, and the molecular mechanisms of salt tolerance in oat have not yet been elucidated. In this study, the salt-tolerant oat cultivar Vao-9 and the salt-sensitive oat cultivar Bai5 were treated with 6 days of 0 and 150 mmol L−1 salt stress (nNaCl:nNa2SO4 = 1:1).

      • Bacterial pathogens
      • Salmonella
  2. Redomesticating Almond to Meet Emerging Food Safety Needs

    • Fri, 06/12/2020 - 16:00
    • Frontiers in Plant Science
    • Almond is a desirable and high-quality food source where the presence of nut allergens and a vulnerability to aflatoxin and Salmonella contamination represent threats to consumer safety. In 2019, over 1 billion kg. of almonds, representing over 80% of the world total, were produced in California from a relatively few varieties with a very narrow genetic base.

      • Salmonella
      • Aflatoxins
      • Bacterial pathogens
      • Natural toxins
  3. Breeding Crops for Enhanced Food Safety

    • Thu, 04/16/2020 - 03:27
    • Frontiers in Plant Science
    • An increasing global population demands a continuous supply of nutritious and safe food. Edible products can be contaminated with biological (e.g., bacteria, virus, protozoa), chemical (e.g., heavy metals, mycotoxins), and physical hazards during production, storage, transport, processing, and/or meal preparation.

      • Bacterial pathogens
      • Salmonella