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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 - 23 of 23

  1. Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables

    • Wed, 09/14/2022 - 04:00
    • Food Science and Technology International
    • Shiga toxin–producing Escherichia coli (STEC) has emerged as important enteric foodborne zoonotic pathogens of considerable public health significance worldwide. The aim of this study was to determine the prevalence of the top seven STEC serotypes and to identify these serotypes in samples of animal source foods and vegetables. A total of 294 samples including 84 meat samples, 135 milk and dairy product samples and 75 green leafy vegetable samples were tested.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7
      • Produce Safety
      • Leafy Greens
  2. Food Safety Attitudes, Behaviors, and Hygiene Measures among Predominantly Low-Income Parents

    • Fri, 09/02/2022 - 04:00
    • Foodborne infections in the U.S. affect racial-ethnic minority and low-income populations at higher rates than the general population. To identify the prevalence of food safety behaviors and demographic characteristics associated with food handling practices among a susceptible, high-risk population, a cross-sectional survey was administered to 106 parents with children enrolled at two elementary schools serving predominantly low-income families in Houston, Texas.

      • Produce Safety
      • Leafy Greens
  3. Microbial Community Analysis and Food Safety Practice Survey-Based Hazard Identification and Risk Assessment for Controlled Environment Hydroponic/Aquaponic Farming Systems

    • Thu, 05/19/2022 - 04:00
    • Frontiers in Microbiology
    • Hydroponic and aquaponic farming is becoming increasingly popular as a solution to address global food security. Plants in hydroponic systems are grown hydroponically under controlled environments and are considered to have fewer food safety concerns than traditional field farming. However, hydroponics and aquaponics might have very different sources of microbial food safety risks that remain under-examined.

      • Produce Safety
      • Leafy Greens
  4. 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
  5. Vendor Knowledge, Attitude, and Practices Related to Food Safety in Low- and Middle-Income Countries: A Scoping Review

    • Tue, 04/19/2022 - 04:00
    • Foodborne diseases are a significant cause of illness in low- and middle-income countries (LMICs). Food vendors in traditional markets shoulder a heavy responsibility to keep food safe in often challenging conditions. Their ability to ensure food is safe are shaped by their knowledge, attitudes, and practices (KAP). Most research on food vendors in LMICs has focused on vendors of ready-to-eat street foods and not on vendors of fresh food commodities.

      • Produce Safety
      • Leafy Greens
  6. Effects of Pesticides Use (Glyphosate & Paraquat) on Biological Nitrogen Fixation

    • Fri, 10/08/2021 - 02:00
    • Water, Air, & Soil Pollution
    • Abstract

      • Pesticide residues
      • Chemical contaminants
      • Leafy Greens
      • Produce Safety
  7. Whole Genome Sequencing of Extended-Spectrum- and AmpC- β-Lactamase-Positive Enterobacterales Isolated From Spinach Production in Gauteng Province, South Africa

    • Fri, 10/01/2021 - 16:00
    • Frontiers in Microbiology
    • The increasing occurrence of multidrug-resistant (MDR) extended-spectrum β-lactamase- (ESBL) and/or AmpC β-lactamase- (AmpC) producing Enterobacterales in irrigation water and associated irrigated fresh produce represents risks related to the environment, food safety, and public health. In South Africa, information about the presence of ESBL/AmpC-producing Enterobacterales from non-clinical sources is limited, particularly in the water–plant-food interface.

      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety
      • Salmonella
  8. Leafy greens as a potential source of multidrug-resistant diarrhoeagenic Escherichia coli and Salmonella

    • Wed, 06/02/2021 - 03:01
    • Microbiology
    • A continued rise in leafy green-linked outbreaks of disease caused by pathogenic or , particularly strains exhibiting multidrug resistance (MDR), has emerged as a major threat to human

      • Salmonella
      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety
  9. In Situ Monitoring of Nitrate Content in Leafy Vegetables Using Attenuated Total Reflectance − Fourier-Transform Mid-infrared Spectroscopy Coupled with Machine Learning Algorithm

    • Tue, 06/01/2021 - 02:01
    • Food Analytical Methods
    • Abstract

      • Leafy Greens
      • Produce Safety
  10. Big Data Impacting Dynamic Food Safety Risk Management in the Food Chain

    • Fri, 05/21/2021 - 16:00
    • Frontiers in Microbiology
    • Foodborne pathogens are a major contributor to foodborne illness worldwide. The adaptation of a more quantitative risk-based approach, with metrics such as Food safety Objectives (FSO) and Performance Objectives (PO) necessitates quantitative inputs from all stages of the food value chain. The potential exists for utilization of big data, generated through digital transformational technologies, as inputs to a dynamic risk management concept for food safety microbiology.

      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety
  11. 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
  12. Vegetable-Derived Carbapenemase-Producing High-Risk Klebsiella pneumoniae ST15 and Acinetobacter baumannii ST2 Clones in Japan: Coexistence of blaNDM-1, blaOXA-66, blaOXA-72, and an AbaR4-Like Resistance Island in the Same Sample

    • Wed, 04/14/2021 - 10:02
    • Applied and Environmental Microbiology
    • This study was conducted to characterize carbapenemase-producing Klebsiella pneumoniae and Acinetobacter baumannii isolated from fresh vegetables in Japan. Two K. pneumoniae isolates (AO15 and AO22) and one A. baumannii isolate (AO22) were collected from vegetables in the city of Higashihiroshima, Japan, and subjected to antimicrobial susceptibility testing, conjugation experiments, and complete genome sequencing using Illumina MiniSeq and Oxford Nanopore MinION sequencing platforms.

      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety
  13. Endophytic Lifestyle of Global Clones of Extended-Spectrum {beta}-Lactamase-Producing Priority Pathogens in Fresh Vegetables: a Trojan Horse Strategy Favoring Human Colonization?

    • Wed, 02/10/2021 - 10:03
    • mSystems
    • ABSTRACT

      • Chemical contaminants
      • Leafy Greens
      • Produce Safety
      • Pesticide residues
      • Bacterial pathogens
  14. Antibiotic resistance profile of Salmonella enterica isolated from exotic and indigenous leafy green vegetables in Accra, Ghana

    • Fri, 01/29/2021 - 04:03
    • Journal of Food Protection
    • Fresh produce-borne enteric bacterial pathogens with resistance to antibiotics have posed serious challenges to food safety and public health worldwide.  This study examined the antibiotic resistance profile of Salmonella enterica (n=33), previously isolated from exotic and indigenous leafy green vegetable samples (n=328) collected from 50 vegetable farms in 12 farming areas and 37 vegetable sellers in 4 market centers in Accra, Ghana during the period of March 2016 to March 2017, and determi

      • Salmonella
      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety
  15. Size Matters: Biological and Food Safety Relevance of Leaf Damage for Colonization of Escherichia coli O157:H7 gfp+

    • Wed, 01/27/2021 - 16:00
    • Frontiers in Microbiology
    • This study examined the biological and food safety relevance of leaf lesions for potential invasion of food pathogens into the plant tissue (internalization). This was done by determining the role of artificial leaf damage in terms of damaged leaf area on proliferation of E. coli O157:H7 gfp+.

      • Escherichia coli O157:H7
      • Leafy Greens
      • Bacterial pathogens
      • Produce Safety
  16. Investigating Salmonella enterica, generic Escherichia coli (E. coli) and Coliforms on Fresh Vegetables Sold in Informal Markets in Cambodia

    • Wed, 12/16/2020 - 04:02
    • Journal of Food Protection
    • Vegetables in Cambodia are commonly sold in informal markets lacking food safety standards and controls. Currently, data on microbial contamination of vegetables in Cambodian informal markets are limited. The purpose of this study was to investigate Salmonella enterica and indicator organisms (generic Escherichia coli and coliforms) on the surface of fresh vegetables sold in informal markets in Cambodia.

      • Salmonella
      • Bacterial pathogens
      • Leafy Greens
      • Seasonal Produce
      • Produce Safety
  17. Photocatalytically Enhanced Inactivation of Internalized Pathogenic Bacteria in Fresh Produce using Ultraviolet Irradiation with Nano-titanium Dioxide

    • Fri, 12/11/2020 - 04:02
    • Journal of Food Protection
    • Once pathogens are internalized in fresh produce, they pose a challenging food safety issue since they are not effectively inactivated by conventional rinsing or sanitization.

      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety
      • Escherichia coli O157:H7
  18. Effect of ozone, lactic acid and combination treatments on the control of microbial and pesticide contaminants of fresh vegetables

    • Thu, 12/03/2020 - 22:11
    • Journal of the Science of Food and Agriculture
    • ABSTRACT Background Fruit and vegetable consumption has increased among masses due to their tremendous health benefits. However, recent studies have shown that contaminated products may serve as a vehicle for foodborne pathogens and harmful chemicals. Therefore, fresh vegetables must be decontaminated before consumption to ensure food safety.

      • Chemical contaminants
      • Pesticide residues
      • Bacterial pathogens
      • Leafy Greens
      • Produce Safety
  19. Encapsulated Bioactive Ingredients of grape by‐products applicate in fresh‐cut fruit and juices diminished the ochratoxins.

    • Sun, 11/22/2020 - 22:15
    • Journal of Food Processing and Preservation
    • Various fruits are involved in food models, including fresh‐cut fruit, fruit salad, and juices. Toxigenic fungi in horticulture have attracted interest in order to the food safety requirements and their illnesses relation. This study aimed to apply grape by‐products (Gbps) that contain bioactive compounds to reduce mycotoxin and limit toxigenic fungal‐activity in fresh‐cut fruit and juice. The Gbps were collected and extracted using ultra‐sonication.

      • Mycotoxins
      • Natural toxins
      • Fresh Cut
      • Leafy Greens
      • Produce Safety
  20. 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
  21. Longitudinal Assessment of the Dynamics of Escherichia coli, Total Coliforms, Enterococcus spp., and Aeromonas spp. in Alternative Irrigation Water Sources: a CONSERVE Study

    • Fri, 10/02/2020 - 10:01
    • Applied and Environmental Microbiology
    • As climate change continues to stress freshwater resources, we have a pressing need to identify alternative (nontraditional) sources of microbially safe water for irrigation of fresh produce. This study is part of the center CONSERVE, which aims to facilitate the adoption of adequate agricultural water sources.

      • Leafy Greens
      • Produce Safety
      • Bacterial pathogens
  22. Assessing the Impact of the Combined Application of Ultrasound and Ozone on microbial quality and Bioactive Compounds with Antioxidant Attributes of Cabbage (Brassica Oleracea L. Var. Capitata)

    • Sat, 09/12/2020 - 22:21
    • Journal of Food Processing and Preservation
    • Ultrasound (US) and ozone processing allow achieving food technological aims such as the improvement of food safety and preservation. The combination of these technologies has been reported to be beneficial in inactivating microorganisms from fruits and vegetables. However, treatment conditions and mechanisms of action of these technologies can affect vegetables or fruits structure as well as their phytochemical components.

      • Leafy Greens
      • Produce Safety
      • Salmonella
      • Bacterial pathogens
  23. Influence of pH, Total Acidity and Technological Processes of Preparation of babenda “leafy vegetables and cereal sauce” on Pesticide Residues

    • Mon, 08/24/2020 - 17:29
    • American Journal of Food Science and Technology
    • The uncontrolled use of pesticides on leafy vegetables has been frequently reported in recent years. The aim of this study was to evaluate the influence of pH, total acidity and various technological processes for the preparation of babenda on pesticide residues contained in leafy vegetable. The "babenda" is a Burkinabè dish consisting mainly of Hibiscus sabdariffa, Amaranthus hybridus and Cleome gynandra coarsely cut from steamed rice.

      • Produce Safety
      • Leafy Greens
      • Pesticide residues
      • Chemical contaminants