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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 - 3 of 3

  1. Managing the microbiological safety of tilapia from farm to consumer

    • Comprehensive Reviews in Food Science and Food Safety

    • Abstract Tilapia stands out as one of the most extensively farmed and consumed fish species globally, valued for its ease of preparation and relative affordability. Although tilapia is a valuable protein source, it can also function as a vector for foodborne pathogens.

      • Bacterial pathogens
      • Campylobacter
      • Clostridium botulinum
      • Listeria monocytogenes
      • Salmonella
      • Shigella
      • Staphylococcus aureus
      • Vibrio

  2. Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products

    • Comprehensive Reviews in Food Science and Food Safety

    • Abstract Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry.

      • Bacterial pathogens
      • Clostridium botulinum
      • Listeria monocytogenes
      • Salmonella
      • Vibrio
      • Viruses
      • Hepatitis
      • Norovirus

  3. Detection of toxins involved in foodborne diseases caused by Gram‐positive bacteria

    • Comprehensive Reviews in Food Science and Food Safety

    • Bacterial toxins are food safety hazards causing about 10% of all reported foodborne outbreaks in Europe. Pertinent to Gram‐positive pathogens, the most relevant toxins are emetic toxin and diarrheal enterotoxins of Bacillus cereus, neurotoxins of Clostridium botulinum, enterotoxin of Clostridium perfringens, and a family of enterotoxins produced by Staphylococcus aureus and some other staphylococci.

      • Clostridium perfringens
      • Clostridium botulinum
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus