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National Agricultural Library
U.S. Department of Agriculture
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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 1 - 6 of 6

  1. In‐package cold plasma treatment to extend the shelf life of food

    • Comprehensive Reviews in Food Science and Food Safety

    • Abstract Conventional food preservation methods such as heat treatment, irradiation, chemical treatment, refrigeration, and coating have various disadvantages, like loss of food quality, nutrition, and cost‐effectiveness. Accordingly, cold plasma is one of the new technologies for food processing and has played an important role in preventing food spoilage. Specifically, in‐package cold plasma has become a modern trend to decontaminate, process, and package food simultaneously.

      • Chemical contaminants
      • Pesticide residues
      • Produce Safety
      • Leafy Greens

  2. Quantifying the effect of non‐ionic surfactant alkylphenol ethoxylates on the persistence of thiabendazole on fresh produce surface

    • Journal of the Science of Food and Agriculture

    • Abstract Background Understanding the role of adjuvants in pesticide persistence is crucial to develop effective pesticide formulations and manage pesticide residues in fresh produce.

      • Chemical contaminants
      • Pesticide residues
      • Produce Safety
      • Leafy Greens

  3. Effects of Pesticides Use (Glyphosate & Paraquat) on Biological Nitrogen Fixation

    • Water, Air, & Soil Pollution

    • Abstract

      • Pesticide residues
      • Chemical contaminants
      • Leafy Greens
      • Produce Safety

  4. Endophytic Lifestyle of Global Clones of Extended-Spectrum {beta}-Lactamase-Producing Priority Pathogens in Fresh Vegetables: a Trojan Horse Strategy Favoring Human Colonization?

    • mSystems

    • ABSTRACT

      • Chemical contaminants
      • Leafy Greens
      • Produce Safety
      • Pesticide residues
      • Bacterial pathogens

  5. Effect of ozone, lactic acid and combination treatments on the control of microbial and pesticide contaminants of fresh vegetables

    • Journal of the Science of Food and Agriculture

    • ABSTRACT Background Fruit and vegetable consumption has increased among masses due to their tremendous health benefits. However, recent studies have shown that contaminated products may serve as a vehicle for foodborne pathogens and harmful chemicals. Therefore, fresh vegetables must be decontaminated before consumption to ensure food safety.

      • Chemical contaminants
      • Pesticide residues
      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety

  6. Influence of pH, Total Acidity and Technological Processes of Preparation of babenda “leafy vegetables and cereal sauce” on Pesticide Residues

    • American Journal of Food Science and Technology

    • The uncontrolled use of pesticides on leafy vegetables has been frequently reported in recent years. The aim of this study was to evaluate the influence of pH, total acidity and various technological processes for the preparation of babenda on pesticide residues contained in leafy vegetable. The "babenda" is a Burkinabè dish consisting mainly of Hibiscus sabdariffa, Amaranthus hybridus and Cleome gynandra coarsely cut from steamed rice.

      • Produce Safety
      • Leafy Greens
      • Pesticide residues
      • Chemical contaminants