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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 - 4 of 4

  1. Enhancing the Qualitative and Nutritional Properties of Strawberry Juice through Chitosan Treatment

    • International Journal of Food Science & Technology

    • Summary Strawberry (Fragaria x ananassa Duch.) belongs to the Rosaceae family. The fruit is very beneficial, with a delicious taste, attractive colour, and high vitamin and mineral content. The effect of chitosan on juice's transparency and phytochemical properties from the Camarosa cultivar was evaluated. Using chitosan as a clarifying agent for strawberry juice significantly reduced turbidity, phenolic content, flavonoids, protein, and antioxidant properties.

      • Chemical contaminants
      • Pesticide residues

  2. Probiotics as potential detoxification tools for mitigation of pesticides: a mini review

    • International Journal of Food Science & Technology

    • Pesticides play a key role in agriculture and food production by controlling the insects, weeds, plant pathogens and microbial contaminations. Although they are useful in some aspects, their inappropriate application can induce health problems including carcinogenicity, reproductive toxicity, neurodegenerative diseases and disruption of endocrine system. In this respect, efficient strategies should be applied to reduce pesticides residue in foodstuffs.

      • Chemical contaminants
      • Antibiotic residues
      • Pesticide residues

  3. Effects of Dielectric Barrier Discharge Cold Plasma Treatments on Degradation of Anilazine Fungicide and Quality of Tomato (Lycopersicon esculentum Mill) Juice

    • International Journal of Food Science & Technology

    • The effect of cold plasma (CP) treatment on the degradation of anilazine fungicide in tomato juice was investigated. Anilazine solution of 5 mg/L was added to tomato juice samples and treated using a dielectric barrier discharge (DBD) cold plasma (CP) system with exposure times of 0, 1, 2, 3, 4 and 5 min. The gas chromatography‐mass spectrometry (GC‐MS) results showed that the reduction of anilazine in the tomato juice achieved 47% and 65% after treatments for 4 min and 5 min respectively.

      • Pesticide residues
      • Chemical contaminants

  4. Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview

    • International Journal of Food Science & Technology

    • Summary

      • Pesticide residues
      • Chemical contaminants