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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 - 25 of 52

  1. Effects of Ascorbic Acid and Melatonin Treatments on Antioxidant System in Fresh-Cut Avocado Fruits During Cold Storage

    • Tue, 08/16/2022 - 04:00
    • Food and Bioprocess Technology
    • Fresh-cut fruits have a limited postharvest life compared to fresh intact fruits; they have gained considerable market share. In this study, we investigated the effectiveness of melatonin (1 mM) and ascorbic acid (20 mM) treatments, alone or in combination, on qualitative traits and antioxidant systems of fresh-cut avocado fruits during 14 days of cold storage (4 ± 0.5 °C and RH 95 ± 0.5%).

      • Produce Safety
      • Fresh Cut
  2. Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review

    • Tue, 08/16/2022 - 04:00
    • Food and Bioprocess Technology
    • During the last years, the worldwide market of fruit-based foods, mainly juices and fresh-cut commodities, has experienced an increasing consumption trend, which can be mainly attributed to changes in the human lifestyles. However, mechanical operations used during processing, as well as the chemical compounds and presence of native microorganisms, bring a rapid deterioration of juices and fresh-cut fruits.

      • Produce Safety
      • Fresh Cut
  3. Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids

    • Sun, 06/19/2022 - 04:00
    • Food and Bioprocess Technology
    • Non-uniform heating of RF energy is the main obstacle for its large-scale application in blanching. In this study, we proposed a new blanching method: steam (ST)-assisted radio frequency (RF) blanching of fresh-cut stem lettuce cuboids.

      • Produce Safety
      • Fresh Cut
  4. Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables

    • Thu, 05/26/2022 - 04:00
    • Frontiers in Microbiology
    • Phenolic compounds are secondary metabolites and widely distributed in higher plants. When plants are subjected to injury stress, the rapid synthesis of more phenols is induced to result in injury defense response for wound healing and repair. Fresh-cut fruits and vegetables undergo substantial mechanical injury caused by pre-preparations such as peeling, coring, cutting and slicing. These processing operations lead to activate the biosynthesis of phenolic compounds as secondary metabolite.

      • Produce Safety
      • Fresh Cut
  5. γ-Aminobutyrate Improves the Postharvest Marketability of Horticultural Commodities: Advances and Prospects

    • Wed, 05/25/2022 - 06:00
    • Frontiers in Plant Science
    • Postharvest deterioration can result in qualitative and quantitative changes in the marketability of horticultural commodities, as well as considerable economic loss to the industry. Low temperature and controlled atmosphere conditions (low O2 and elevated CO2) are extensively employed to prolong the postharvest life of these commodities. Nevertheless, they may suffer from chilling injury and other physiological disorders, as well as excessive water loss and bacterial/fungal decay.

      • Produce Safety
      • Fresh Cut
  6. Behavior of silver nanoparticles in chlorinated lettuce wash water

    • Fri, 05/06/2022 - 04:00
    • Use of silver nanoparticles (Ag NPs) in pesticides may lead to residual levels in food crops, thus raising food safety and environmental concerns. Since little is known about Ag NP behavior in wash water during typical commercial washing of fresh produce, this study assessed the temporal changes in Ag NP behavior when exposed to 2–100 mg/L free chlorine (Cl 2 ) in simulated lettuce wash water for up to 10 days.

      • Produce Safety
      • Fresh Cut
      • Leafy Greens
  7. Synergistic effect of UV-C LED irradiation and PLA/PBAT-based antimicrobial packaging film on fresh-cut vegetables

    • Fri, 04/15/2022 - 04:00
    • Food Control
    • The combined use of ultraviolet-C light-emitting diodes (UV–C LED) irradiation and antimicrobial packaging film was used to secure the safety of fresh-cut vegetables. The antimicrobial packaging film was prepared by adding grapefruit seed extract (GSE) and zinc oxide nanoparticles (ZnO) to a blend film of poly(lactide) (PLA) and poly(butylene adipate-co-terephthalate) (PBAT).

      • Produce Safety
      • Fresh Cut
  8. Use of a silver-based sanitizer to accelerate Escherichia coli die-off on fresh-cut lettuce and maintain produce quality during cold storage: Laboratory and pilot-plant scale tests

    • Wed, 04/06/2022 - 04:00
    • Food Research International
    • Outbreaks involving romaine and iceberg lettuce are frequently reported in the United States. Novel technologies are needed to inactivate pathogens without compromising product quality and shelf life. In this study, the effects of a process aid composed of silver dihydrogen citrate, glycerin, and lactic acid (SGL) on Escherichia coli and Listeria monocytogenes concentrations on lettuce immediately after washing and during cold storage were evaluated.

      • Produce Safety
      • Fresh Cut
  9. An in‐depth review of novel cold plasma technology for fresh‐cut produce

    • Sun, 03/27/2022 - 04:00
    • Journal of Food Processing and Preservation
    • Journal of Food Processing and Preservation, Accepted Article. Fresh-cut fruits and vegetables refer to edible commodities that are free from large scale and typical traditional processing operations. However, maintaining their nutritional value and microbiological integrity is challenging. The processing operations such as peeling, cutting and trimming done in the fresh-cut industry can trigger deteriorative reactions such as tissue softening and enzymatic browning.

      • Produce Safety
      • Fresh Cut
  10. Browning inhibition of plant extracts on fresh‐cut fruits and vegetables ‐A review

    • Tue, 03/22/2022 - 09:15
    • Journal of Food Processing and Preservation
    • Journal of Food Processing and Preservation, Accepted Article. Fresh-cut fruits and vegetables are prone to browning that leads to quality decline, low acceptability and food waste. Therefore, it is of great importance to study and alleviate the browning of fresh-cut fruits and vegetables. Plant extracts, rich in bioactive compounds like polyphenols, flavonoids, terpenes and other active ingredients, exhibit high antioxidant and anti-browning ability.

      • Produce Safety
      • Fresh Cut
  11. High intensity ultrasound treatment to produce and preserve the quality of fresh‐cut kiwifruit

    • Tue, 03/22/2022 - 09:15
    • Journal of Food Processing and Preservation
    • Journal of Food Processing and Preservation, Accepted Article. In this study, high intensity ultrasound (HIU), antibrowning chemicals (calcium chloride and ascorbic acid), water bath were used to avoid the browning of kiwifruit pieces, and the shelf-life of fresh-cut was measured (two weeks). The treated fresh-cut kiwi samples were evaluated in terms of color, enzyme activities, bioactive compounds, microbial and sensory studies.

      • Produce Safety
      • Fresh Cut
  12. Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China

    • Wed, 03/02/2022 - 12:00
    • Food Research International
    • Zoning is typically adopted by food manufacturers and classified into three different zones including Zone 1 (food contact surface), Zone 2 (proximity to food and food contact surfaces) and Zone 3 (remote surfaces from processing). In this study, environmental surfaces belonging to these three Zones were sampled during food processing in a FVs processing facility located in Beijing, China.

      • Produce Safety
      • Fresh Cut
  13. Effects of temperature abuse on the growth and survival of Listeria monocytogenes on a wide variety of whole and fresh-cut fruits and vegetables during storage

    • Wed, 03/02/2022 - 12:00
    • Food Control
    • Twenty types of fruits and vegetables representing a broad range of fresh produce categories were assessed for the growth potential and growth kinetics of Listeria monocytogenes under conditions reflecting commercial practices for storage and distribution and conditions reflecting sustained temperature abuse. Whole and fresh-cut produce was obtained from various commercial sources and inoculated with L.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Produce Safety
      • Fresh Cut
  14. Development of low-cost edible coatings based on polysaccharides with active lactic acid bacteria for the protection of fresh produce modeled using fresh cut apples

    • Thu, 02/03/2022 - 12:00
    • Food Science and Technology International
    • The loss of fresh produce along the supply chain represents a significant contributor to environmental and economic burden. Although technological advances in distribution and storage have provided a means to reduce the loss of fresh produce, in resource-limited settings, these technologies may not be available. One attractive approach to help address this limitation is to use edible coatings to protect fresh produce from biotic and abiotic factors that cause food deterioration.

      • Produce Safety
      • Fresh Cut
  15. Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing

    • Wed, 01/19/2022 - 06:00
    • Food Science and Technology International
    • In fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial stresses differs from that triggered by each individually. Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat application is a promising treatment in minimal processing, and its interference on the wound-induced response is produce-dependent.

      • Produce Safety
      • Fresh Cut
  16. Microbiological contamination of fresh-cut produce in Korea

    • Fri, 01/14/2022 - 06:00
    • Food Science and Biotechnology
    • This study evaluated the microbiological contamination of fresh-cut produce in Korea. A total of 108 fresh-cut vegetables and fruits were surveyed for the aerobic mesophilic (AM) count, aerobic psychrophilic (AP) count, total coliform, generic Escherichia coli, yeast and mold, and foodborne pathogens. AM counts ranged from 1.00 to 7.36 log CFU/g, and AP counts showed very similar results as AM counts. For total coliform and generic E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
      • Staphylococcus aureus
      • Produce Safety
      • Fresh Cut
  17. Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety

    • Wed, 01/12/2022 - 22:17
    • Critical Reviews in Food Science and Nutrition
      • Produce Safety
      • Fresh Cut
  18. Flume and single-pass washing systems for fresh-cut produce processing: Disinfection by-products evaluation

    • Thu, 10/21/2021 - 06:11
    • Food Control
    • Author(s): Tianqi Zhang, Wan-Ning Lee, Yaguang Luo, Ching-Hua Huang

      • Fresh Cut
      • Produce Safety
  19. Use of Centella asiatica extract in reducing microbial contamination and browning effect in fresh cut fruits and vegetables during storage: A potential alternative of synthetic preservatives

    • Sun, 08/01/2021 - 06:04
    • LWT
    • Author(s): Jun Xian Wong, Suzita Ramli, Shakinaz Desa, Sook Ngoh Chen

      • Fresh Cut
      • Produce Safety
  20. Comparison of peracetic acid and chlorine effectiveness during fresh-cut vegetables processing at industrial scale

    • Fri, 05/21/2021 - 04:02
    • Journal of Food Protection
    • This study was conducted to compare the efficacy of two sanitizing agents (chlorine and PAA) in reducing (both spoilage and pathogenic) microorganisms and in reducing disinfection by-products ( DBPs) in the washing stage of three types of minimally processed vegetables: Iceberg lettuce, carrots and baby leaves. These fresh-cut products are consumed uncooked and, hence, a proper sanitation is essential in preventing food-borne illness outbreaks.

      • Fresh Cut
      • Leafy Greens
      • Produce Safety
  21. Survival and Transcriptomic response of Salmonella enterica on fresh-cut fruits

    • Tue, 04/20/2021 - 06:17
    • International Journal of Food Microbiology
    • Author(s): Yingshu He, Ruixi Chen, Yan Qi, Joelle K. Salazar, Shimei Zhang, Mary Lou Tortorello, Xiangyu Deng, Wei Zhang

      • Fresh Cut
      • Produce Safety
      • Salmonella
      • Bacterial pathogens
  22. Laser-Induced Microporous Modified Atmosphere Packaging and Chitosan Carbon-Dot Coating as a Novel Combined Preservation Method for Fresh-Cut Cucumber

    • Sat, 03/20/2021 - 02:02
    • Food and Bioprocess Technology
    • Modified atmosphere packaging (MAP) is widely used for the preservation of fresh-cut fruit and vegetables. But many commercial polymeric films are limited to MAP applicability due to a low gas permeability of these films. Laser perforation is a novel method to provide micropores that raises gas permeability.

      • Fresh Cut
      • Produce Safety
  23. A microfluidic colorimetric biosensor for in-field detection of Salmonella in fresh-cut vegetables using thiolated polystyrene microspheres, hose-based microvalve and smartphone imaging APP

    • Wed, 03/17/2021 - 06:09
    • Food Chemistry
    • Author(s): Yan Man, Meijing Ban, An Li, Xinxin Jin, Yuanfang Du, Ligang Pan

      • Fresh Cut
      • Produce Safety
      • Salmonella
      • Bacterial pathogens
  24. Electrostatic Spraying of Passion Fruit ( Passiflora edulis L.) Peel Extract for Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Fresh-Cut Lollo Rossa and Beetroot Leaves

    • Thu, 03/04/2021 - 02:02
    • Food and Bioprocess Technology
    • In the present study, we evaluated the antimicrobial activity of passion fruit peel extract (PPE) against Escherichia coli O157:H7 and Listeria monocytogenes. The application of PPE using an electrostatic spraying system for the disinfection of fresh-cut Lollo Rossa and beetroot leaves was also examined and compared with conventional PPE washing.

      • Bacterial pathogens
      • Fresh Cut
      • Produce Safety
      • Escherichia coli O157:H7
      • Listeria monocytogenes
  25. Nature versus Nurture: Assessing the Impact of Strain Diversity and Pregrowth Conditions on Salmonella enterica, Escherichia coli, and Listeria Species Growth and Survival on Selected Produce Items

    • Sat, 02/27/2021 - 10:03
    • Applied and Environmental Microbiology
    • Inoculation studies are important when assessing microbial survival and growth in food products. These studies typically involve the pregrowth of multiple strains of a target pathogen under a single condition; this emphasizes strain diversity.

      • Bacterial pathogens
      • Salmonella
      • Fresh Cut
      • Produce Safety