An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

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 - 11 of 11

  1. Roles of stress response‐related signaling and its contribution to the toxicity of zearalenone in mammals

    • Thu, 06/30/2022 - 04:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Zearalenone (ZEA) is a mycotoxin frequently found in cereal crops and cereal-derived foodstuffs worldwide. It affects plant productivity, and is also a serious hazard to humans and animals if being exposed to food/feed contaminated by ZEA.

      • Natural toxins
      • Mycotoxins
  2. 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
  3. 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
  4. 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
  5. Molecular basis and regulation of pathogenicity and patulin biosynthesis in Penicillium expansum

    • Sat, 08/29/2020 - 22:20
    • Comprehensive Reviews in Food Science and Food Safety
    • Penicillium expansum is a necrotrophic plant pathogen with a wide range of fruit hosts. It causes blue mold rot during fruit storage, transport, and sale, resulting in huge economic losses to the fruit industry. Moreover, this pathogen is also the main producer of patulin, a toxic secondary metabolite that contaminates fruit and fruit‐derived products and impairs human health.

      • Mycotoxins
      • Natural toxins
  6. Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

    • Sat, 07/18/2020 - 22:13
    • Comprehensive Reviews in Food Science and Food Safety
    • Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit‐based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date.

      • Mycotoxins
      • Natural toxins
      • Produce Safety
  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