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Food Safety Publications

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 366

  1. Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters

    • Wed, 06/01/2022 - 04:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Consumption of raw oysters, whether wild-caught or aquacultured, may increase health risks for humans. Vibrio vulnificus and Vibrio parahaemolyticus are two potentially pathogenic bacteria that can be concentrated in oysters during filter feeding. As Vibrio abundance increases in coastal waters worldwide, ingesting raw oysters contaminated with V. vulnificus and V.

      • Bacterial pathogens
      • Vibrio
  2. Effective approaches for early identification and proactive mitigation of aflatoxins in peanuts: An EU–China perspective

    • Wed, 06/01/2022 - 04:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Nearly 700,000 tonnes of peanuts are consumed annually in Europe. In the last 5 years, peanuts imported from China exceeded legal European Union (EU) aflatoxin limits more than 180 times. To prevent and mitigate aflatoxin contamination, the stages of the peanut chain most vulnerable to contamination must be assessed to determine how to interrupt the movement of contaminated produce.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  3. 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
  4. 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
  5. A systematized review and qualitative synthesis of potential risk factors associated with the occurrence of non‐O157 Shiga toxin‐producing Escherichia coli (STEC) in the primary production of cattle

    • Tue, 03/22/2022 - 09:15
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Human infection with Shiga toxin-producing Escherichia coli (STEC) causes an estimated 2.8 million cases of acute illness worldwide each year. Serogroup O157 is the most commonly diagnosed STEC in humans, but cases linked to non-O157 STEC serogroups have increased recently due to increased surveillance and improvements to detection methods.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  6. Probing antimicrobial resistance and sanitizer tolerance themes and their implications for the food industry through the Listeria monocytogenes lens

    • Sat, 02/26/2022 - 12:00
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. The development of antibiotic resistance is a serious public health crisis, reducing our ability to effectively combat infectious bacterial diseases. The parallel study of reduced susceptibility to sanitizers is growing, particularly for environmental foodborne pathogens, such as Listeria monocytogenes. As regulations demand a seek-and-destroy approach for L.

      • Bacterial pathogens
      • Listeria monocytogenes
  7. 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
  8. A systematic review and meta‐analysis of the efficacy of processing stages and interventions for controlling Campylobacter contamination during broiler chicken processing

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

      • Bacterial pathogens
      • Campylobacter
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. Light‐emitting diodes (below 700 nm): Improving the preservation of fresh foods during postharvest handling, storage, and transportation

    • Fri, 12/31/2021 - 22:05
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light-emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry.

  15. Tetrodotoxin in live bivalve mollusks from Europe: Is it to be considered an emerging concern for food safety?

    • Sun, 12/26/2021 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Tetrodotoxins (TTXs) are a group of potent neurotoxins named after the Tetraodontidae fish family (pufferfish). TTXs have been reported in several animal taxa, both terrestrial and marine. The ingestion of TTX-contaminated flesh can cause serious neurotoxic symptomatology and can eventually lead to death. Traditionally, TTXs have been associated with Asian countries, in particular with pufferfish consumption.

      • Natural toxins
  16. Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications

    • Sun, 12/26/2021 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed during the processing and storage of cholesterol-rich foods, such as seafood, meat, eggs, and dairy products. With the increased intake of COPs-rich foods, the concern about health implications of dietary COPs is rising.

  17. An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications

    • Sun, 12/26/2021 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal to some consumers. Currently, the most effective treatment is to avoid ingesting TM, although most adverse events occur in accidental ingestion. In this review, the molecular characterization, epitopes, cross-reactivity, and pathogenesis of TM are introduced and elucidated.

  18. Shrinkage in frozen desserts

    • Sun, 12/26/2021 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market.

  19. A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods

    • Sun, 12/26/2021 - 22:10
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products.

  20. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review

    • Fri, 12/24/2021 - 22:04
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging.

  21. Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices

    • Wed, 12/22/2021 - 22:05
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available throughout the entire year. Lettuce is also a significant source of natural phytochemicals. These compounds, including glycosylated flavonoids, phenolic acids, carotenoids, the vitamin B groups, ascorbic acid, tocopherols, and sesquiterpene lactones, are essential nutritional bioactive compounds.

  22. Chickpea protein ingredients: A review of composition, functionality, and applications

    • Sat, 12/18/2021 - 22:05
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing global population the demand for the protein component of this pulse is increasing and various approaches have been proposed and developed to extract same.

  23. Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri‐food products: A review

    • Sat, 12/18/2021 - 22:05
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. Gaseous and volatile active compounds are versatile to enhance safety and preserve quality of agri-food products during storage and distribution. However, the use of these compounds is limited by their high vapor pressure and/or chemical instability, especially in active packaging (AP) applications.

  24. Mild processing of seafood—A review

    • Thu, 12/16/2021 - 22:05
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView.

  25. A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials

    • Wed, 12/15/2021 - 22:05
    • Comprehensive Reviews in Food Science and Food Safety
    • Comprehensive Reviews in Food Science and Food Safety, EarlyView. The development of biodegradable food packaging with superior properties and functionalities compared to conventional food packaging is one of the emerging research interests. Immediate disposal of conventional single use nonbiodegradable food packaging results in adverse environmental impact.