An official website of the United States government.

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

National Agricultural Library
U.S. Department of Agriculture
  1. Home
  2. Human Nutrition and Food Safety
  3. Research Publications (Food Safety)

Research Publications (Food Safety)

This page tracks research articles published in national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. 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 (requires login) and FDA Grant Funding Agencies (requires login) are also tracked in Scopus.

Displaying 76 - 100 of 192

  1. Fruiting bodies of selected edible mushrooms as a potential source of lovastatin

    • European Food Research and Technology

    • Agaricus bisporus, Cantharellus cibarius, Imleria badia, and Lentinula edodes are among the most popular species of edible mushrooms in Poland. These edible mushrooms are an important source of biologically active substances exhibiting beneficial (e.g., antioxidant, antitumor, antimicrobial, anti-inflammatory) effects on the human body.

  2. Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge?

    • European Food Research and Technology

    • The use of antioxidants in meat preparation and meat products is highly debated. Regulations define the use of antioxidants mostly in terms of the age-old subdivision between meat preparations and meat products. Best practices are not well represented in regulations. Antioxidants for foodstuffs during processing or before packing protect colour, aroma and nutrient content.

  3. Immuno- and nucleic acid-based current technique for Salmonella detection in food

    • European Food Research and Technology

    • Salmonella is a major cause of foodborne illness throughout the world and has resulted in a serious of public health issues over the past decades. The conventional culture methods for Salmonella detection are laborious and time-consuming; thus a variety of new methods have been developed to enable rapid detection.

      • Bacterial pathogens
      • Salmonella

  4. Rapid quantitative determination of chlorpyrifos pesticide residues in tomatoes by surface-enhanced Raman spectroscopy

    • European Food Research and Technology

    • Chlorpyrifos is a type of organophosphate insecticide used extensively in the plantation of tomatoes, a worldwide popular food. However, chlorpyrifos residues on tomatoes bring risks to human health considering the consumption level of tomato is relatively high across many countries. Accurate detection and strict regulation of chlorpyrifos residues are very important in controlling health risks related to chlorpyrifos.

      • Pesticide residues
      • Chemical contaminants

  5. Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices

    • European Food Research and Technology

    • Acrylamide is a toxic compound and a thermal marker of food, deriving from Maillard reaction. A recent European Regulation established mitigation measures and benchmark levels for its reduction in many products encouraging the use of colourimetric scales providing a statistical correlation between colour intensity and acrylamide content.

      • Chemical contaminants

  6. Innovative techniques for identifying a mechanically separated meat: sample irradiation coupled to electronic spin resonance

    • European Food Research and Technology

    • As reported by European Food Safety Authority, the identification of a meat product obtained from mechanically separated meat (MSM) has significance from a point of view both of food quality and safety. As a consequence, it recommended the development of innovative methods for identifying a MSM. The electron spin resonance (ESR) spectroscopy is a useful tool for identifying previously irradiated meat products containing bone.

  7. Identification of X-ray-irradiated hazelnuts by electron spin resonance (ESR) spectroscopy

    • European Food Research and Technology

    • Food irradiation is used to preserve food from pathogenic microorganisms, deterioration and to extend shelf life. The EU legislation states that any irradiated food or food ingredients must be labeled with the word “irradiated”. The ESR spectroscopy is a powerful tool to enhance official checks; hence, it has been used to detect irradiated hazelnuts. The results from the ESR studies on hazelnuts before and after X-ray irradiation are reported.

  8. Effect of different stabilizers on rheological properties, fat globule size and sensory attributes of novel spreadable processed whey cheese

    • European Food Research and Technology

    • Abstract

  9. Food traceability: a term map analysis basic review

    • European Food Research and Technology

    • Abstract

  10. Phytochemical parameters and antioxidant activity of new cherry silverberry biotypes ( Elaeagnus multiflora Thunb.)

    • European Food Research and Technology

    • Abstract

  11. The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

    • European Food Research and Technology

    • Abstract

  12. Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket ( Acheta domesticus )

    • European Food Research and Technology

    • Abstract

  13. Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer

    • European Food Research and Technology

    • Abstract

  14. The chemical composition and quality of the Parainema coffee cultivar under different shading conditions, as assessed by a leaf flavonol optical index

    • European Food Research and Technology

    • Abstract

  15. Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

    • European Food Research and Technology

    • Abstract

  16. Purification and charicterization of angiotensin I-converting enzyme (ACE) inhibitory peptides with specific structure X-Pro

    • European Food Research and Technology

    • Abstract

  17. Characterization of polyphenolic constituents from Sanguisorba officinalis L. and its antibacterial activity

    • European Food Research and Technology

    • Abstract

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  18. Sodium reduction in selected fish products by means of salt substitutes

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Listeria monocytogenes

  19. Deproteinated potato wastewater as a low-cost nitrogen substrate for very high yeast biomass quantities: starting point for scaled-up applications

    • European Food Research and Technology

    • Abstract

  20. Principal component analysis (PCA) of physicochemical compounds’ content in different cultivars of peach fruits, including qualification and quantification of sugars and organic acids by HPLC

    • European Food Research and Technology

    • Abstract

  21. Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

    • European Food Research and Technology

    • Abstract

  22. Gluten-free bread: effect of soy and corn co-products on the quality parameters

    • European Food Research and Technology

    • Abstract

  23. Inhomogeneity in the lauter tun: a chromatographic view

    • European Food Research and Technology

    • Abstract

  24. Anthocyanins enhance yeast’s adsorption of Ochratoxin A during the alcoholic fermentation

    • European Food Research and Technology

    • Abstract

      • Mycotoxins
      • Natural toxins

  25. The effect of different substrates on the growth of six cultivated mushroom species and composition of macro and trace elements in their fruiting bodies

    • European Food Research and Technology

    • Abstract