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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 - 14 of 14

  1. Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation

    • Thu, 01/28/2021 - 22:11
    • Comprehensive Reviews in Food Science and Food Safety
    • Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food products we encounter every day. Among these exposures, food consumption is a major route of PAH exposure for nonsmokers. The PAH dietary exposure levels vary among different countries; however, many studies have shown PAH exposure to be highly concerning to human health.

      • Chemical contaminants
  2. 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
  3. Biomedical rationale for acrylamide regulation and methods of detection

    • Sat, 01/23/2021 - 22:15
    • Comprehensive Reviews in Food Science and Food Safety
    • Acrylamide is the product of the Maillard reaction, which occurs when starchy, asparagine‐rich foods including potato or grain products and coffee are fried, baked, roasted, or heated. Studies in rodents provide evidence that acrylamide is carcinogenic and a male reproductive harmful agent when administered in exceedingly high levels.

      • Chemical contaminants
  4. Metal–organic framework for the extraction and detection of pesticides from food commodities

    • Sun, 11/29/2020 - 22:14
    • Comprehensive Reviews in Food Science and Food Safety
    • Pesticide residues in food matrices, threatening the survival and development of humanity, is one of the critical challenges worldwide. Metal–organic frameworks (MOFs) possess excellent properties, which include excellent adsorption capacity, tailorable shape and size, hierarchical structure, numerous surface‐active sites, high specific surface areas, high chemical stabilities, and ease of modification and functionalization.

      • Pesticide residues
      • Chemical contaminants
  5. Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis

    • Sat, 11/28/2020 - 22:09
    • Comprehensive Reviews in Food Science and Food Safety
    • Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved.

      • Chemical contaminants
  6. An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis

    • Mon, 10/26/2020 - 22:18
    • Comprehensive Reviews in Food Science and Food Safety
    • The presence of chemical contaminant in alcoholic beverages is a widespread and notable problem with potential implications for human health. With the complexity and wide variation in the raw materials, production processes, and contact materials involved, there are a multitude of opportunities for a diverse host of undesirable compounds to make their way into the final product—some of which may currently remain unidentified and undetected.

      • Pesticide residues
      • Chemical contaminants
  7. Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

    • Sat, 10/03/2020 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Polycyclic aromatic hydrocarbons (PAHs) are food contaminants whose presence in foodstuffs is especially alarming due to their carcinogenic character. These substances are highly lipophilic and thus, unsafe levels of these compounds have been found in edible fats and oils. Efficient methodologies to determine such molecules in lipidic matrixes are therefore essential.

      • Chemical contaminants
  8. Occurrence, sources, and pathways of chemical contaminants in infant formulas

    • Sun, 06/07/2020 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • Infant formulas are manufactured products to meet specific nutritional requirements for infants. However, infant formulas can contain harmful substances, such as chemical contaminants and residues, normally due to possible contamination of the raw material or from the production chain. Some studies have demonstrated that veterinary drugs, pesticides, mycotoxins, heavy metals, packaging materials, within other chemicals are found in infant formulas from different sources of contamination.

      • Antibiotic residues
      • Pesticide residues
      • Chemical contaminants
  9. Food safety hazards in the European seaweed chain

    • Thu, 01/30/2020 - 03:28
    • Comprehensive Reviews in Food Science and Food Safety
    • Seaweed is a source of protein that can help overcome the anticipated challenges of a growing world population and the current challenges for finding alternatives for animal proteins in the Western diet. Thus far, data on the safety of seaweed for feed and food purposes in the Western world are scattered.

      • Hepatitis
      • Heavy Metals
      • Pesticide residues
      • Dioxins
      • Bacterial pathogens
      • Norovirus
      • Salmonella
      • Chemical contaminants
      • Viruses
  10. Trace analysis of organic compounds in foods with surface‐enhanced Raman spectroscopy: Methodology, progress, and challenges

    • Thu, 01/23/2020 - 03:27
    • Comprehensive Reviews in Food Science and Food Safety
    • Surface‐enhanced Raman spectroscopy (SERS) provides a potential solution for rapid analysis of trace compounds such as residual pesticides, naturally occurred toxicants, banned or restricted drugs, and food additives in complex food matrices. In this review, the basic principles of SERS and general approaches to successfully apply SERS in food analysis are covered from an applications perspective.

      • Pesticide residues
      • Chemical contaminants
  11. Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review

    • Wed, 10/02/2019 - 03:22
    • Comprehensive Reviews in Food Science and Food Safety
    • Heme iron overload has been implicated as the main cause of the increased risk of cancer due to the consumption of red meat. However, fish and shellfish, teas, and spices contain up to five times more iron than red meat. There is insufficient evidence that iron intake in dietary red meat is the primary causal factor for colorectal cancer.

      • Chemical contaminants
  12. 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
  13. Bisphenol A: Food Exposure and Impact on Human Health

    • Wed, 09/05/2018 - 03:18
    • Comprehensive Reviews in Food Science and Food Safety
    • Bisphenol A (BPA) is an industrial compound used extensively to produce synthetic polymers, such as epoxy resins, which are incorporated into the inner coating of metal cans, and also to manufacture polycarbonates with applications in bottles, including bottles of water. Several studies have reported on the transfer of this compound to food.

      • Chemical contaminants
  14. 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