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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 - 20 of 20

  1. Advances in chilling injury of postharvest fruit and vegetable: Extracellular ATP aspects

    • Tue, 07/26/2022 - 04:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Due to the global use of cold chain, the development of postharvest technology to reduce chilling injury (CI) in postharvest fruits and vegetables during storage and transport is needed urgently. Considerable evidence shows that maintaining intracellular adenosine triphosphate (iATP) in harvested fruits and vegetables is beneficial to inhibiting CI occurrence.

      • Produce Safety
      • Post Harvest
  2. Melatonin‐mediated postharvest quality and antioxidant properties of fresh fruits: A comprehensive meta‐analysis

    • Sun, 05/29/2022 - 04:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. At postharvest, fruits have a short shelf life. Recently, there has been much literature on the effects of melatonin on the postharvest quality of horticultural crops. However, reports of various findings comprise mixed claims and product-specific conclusions. Therefore, a meta-analysis systematically dissects the comprehensive effect on several fruits.

      • Produce Safety
      • Post Harvest
  3. A comprehensive review of wheat phytochemicals: From farm to fork and beyond

    • Fri, 04/22/2022 - 04:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals.

      • Produce Safety
      • Pre Harvest
  4. Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

    • Sat, 02/19/2022 - 18:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization.

      • Produce Safety
      • Post Harvest
  5. Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage

    • Wed, 01/12/2022 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, Volume 20, Issue 6, Page 5698-5721, November 2021.

      • Produce Safety
      • Post Harvest
  6. Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

    • Wed, 01/12/2022 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView.

      • Produce Safety
      • Post Harvest
  7. Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices

    • Wed, 01/12/2022 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView.

      • Produce Safety
      • Post Harvest
      • Pre Harvest
  8. The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations

    • Wed, 01/12/2022 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView.

      • Produce Safety
      • Post Harvest
  9. Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

    • Wed, 01/12/2022 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView.

      • Produce Safety
      • Post Harvest
  10. Ethnoveterinary for food‐producing animals and related food safety issues: A comprehensive overview about terpenes

    • Sat, 11/28/2020 - 22:09
    • Comprehensive Reviews in Food Science and Food Safety
    • Alternatives to the use of conventional veterinary drugs in food‐producing animals have gained attention, such as the use of natural products (NPs), mainly to soften the risks to the animal, the environment, and consumer's health. Although NPs have consistent advantages over conventional drugs, they cannot be considered risk free under food safety matters.

      • Produce Safety
  11. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

    • Wed, 11/11/2020 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety.

      • Listeria monocytogenes
      • Salmonella
      • Bacterial pathogens
      • Produce Safety
      • Post Harvest
      • Pre Harvest
  12. Tropane alkaloid contamination of agricultural commodities and food products in relation to consumer health: Learnings from the 2019 Uganda food aid outbreak

    • Wed, 11/11/2020 - 22:17
    • Comprehensive Reviews in Food Science and Food Safety
    • Tropane alkaloids (TAs) are secondary plant metabolites derived mainly from Solanaceae plant families, with the most virulent invasive species being Datura stramonium. Datura stramonium commonly grows in cereal fields and produce TAs (e.g., hyoscyamine and scopolamine) which may accidentally contaminate cereals (and cereal‐based foods) at occasionally high levels.

      • Produce Safety
  13. Food safety in Peru: A review of fresh produce production and challenges in the public health system

    • Sat, 10/24/2020 - 22:19
    • Comprehensive Reviews in Food Science and Food Safety
    • Peru has a commodities‐based economy where agriculture plays an essential role in the nation's development. Among agricultural products, fruits and vegetables are foundational to Peruvian culture and a healthy and nutritious diet. Produce is also the primary income source for thousands of small‐scale farmers and producers throughout the country. Peru has significant potential to export agricultural and value‐added products.

      • Leafy Greens
      • Produce Safety
  14. Ethylene‐removing packaging: Basis for development and latest advances

    • Mon, 09/21/2020 - 22:18
    • Comprehensive Reviews in Food Science and Food Safety
    • Produce is rapidly gaining market share worldwide. Ethylene is a gas molecule that causes detrimental changes in produce. Thus, it is crucial to reduce surrounding ethylene besides inhibiting ethylene biosynthesis to extend produce shelf life and reduce food waste. Ethylene‐removing packaging (ERP) can reduce ethylene concentration surrounding produce during transportation and commercialization.

      • Fresh Cut
      • Produce Safety
  15. Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest

    • Tue, 09/01/2020 - 22:19
    • Comprehensive Reviews in Food Science and Food Safety
    • Postharvest losses of whole and fresh‐cut fruits and vegetables cause significant reductions in food availability and an increase in economic losses/damages. Additionally, regulatory agencies are increasingly restricting the postharvest use of synthetic chemicals. This has strengthened the need to develop environmentally friendly approaches to postharvest management, such as utilization of natural compounds, antagonist microorganisms, and treatments with abiotic stresses, among others.

      • Produce Safety
      • Fresh Cut
  16. Postbiotics produced by lactic acid bacteria: The next frontier in food safety

    • Tue, 08/25/2020 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term.

      • Produce Safety
  17. Microbial quality and safety of milk and milk products in the 21st century

    • Mon, 08/24/2020 - 21:37
    • Comprehensive Reviews in Food Science and Food Safety
    • Milk and milk products have been utilized by humans for many thousands of years. With the advent of metagenomic studies, our knowledge on the microbiota of milk and milk products, especially as affected by the environment, production, and storage parameters, has increased. Milk quality depends on chemical parameters (fat and protein content and absence of inhibitory substances), as well as microbial and somatic cells counts, and affects the price of milk.

      • Produce Safety
      • Post Harvest
  18. 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
  19. AIEgens: An emerging fluorescent sensing tool to aid food safety and quality control

    • Mon, 06/29/2020 - 22:09
    • Comprehensive Reviews in Food Science and Food Safety
    • As a global public health problem, food safety has attracted increasing concern. To minimize the risk exposure of food to harmful ingredients, food quality and safety inspection that covers the whole process of “from farm to fork” is much desired. Fluorescent sensing is a promising and powerful screening tool for sensing hazardous substances in food and thus plays a crucial role in promoting food safety assurance.

      • Produce Safety
      • Pre Harvest
  20. A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods

    • Wed, 05/27/2020 - 03:25
    • Comprehensive Reviews in Food Science and Food Safety
    • Contamination of agricultural and food products by some fungi species that produce mycotoxins can result in unsafe food and feed. Mycotoxins have been demonstrated to have disease‐causing activities, including carcinogenicity, immune toxicity, teratogenicity, neurotoxicity, nephrotoxicity, and hepatotoxicity. Most of mycotoxins are heat stable and cannot be easily destroyed by conventional thermal food processing or domestic cooking methods.

      • Produce Safety
      • Post Harvest