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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 - 11 of 11

  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. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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