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 151 - 175 of 192

  1. Isolation, purification and identification of two antioxidant peptides from water hyacinth leaf protein hydrolysates (WHLPH)

    • European Food Research and Technology

    • Abstract

  2. Comparative analysis of fruit volatiles and related gene expression between the wild strawberry Fragaria pentaphylla and cultivated Fragaria  ×  ananassa

    • European Food Research and Technology

    • Abstract

  3. Analysis and testing of bisphenol A, bisphenol A diglycidyl ether and their derivatives in canned dog foods

    • European Food Research and Technology

    • Abstract

      • Chemical contaminants

  4. Quantitative analysis of BPO additive in flour via Raman hyperspectral imaging technology

    • European Food Research and Technology

    • Abstract

  5. Stir bar sorptive extraction coupled with GC/MS applied to honey: optimization of method and comparative study with headspace extraction techniques

    • European Food Research and Technology

    • Abstract

  6. Stability and safety of maize–legume-fortified flours stored in various packaging materials

    • European Food Research and Technology

    • Abstract

      • Aflatoxins
      • Natural toxins

  7. A screening study of elemental composition in 12 marketable mushroom species accessible in Poland

    • European Food Research and Technology

    • Abstract

  8. Development and evaluation of a dual priming oligonucleotide system-based multiplex PCR assay for simultaneous detection of six foodborne pathogens

    • European Food Research and Technology

    • Abstract

      • Campylobacter
      • Listeria monocytogenes
      • Yersinia
      • Shigella
      • Staphylococcus aureus
      • Bacterial pathogens

  9. Detection of enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus : performance of real-time PCR kits in an interlaboratory study

    • European Food Research and Technology

    • Abstract

      • Vibrio
      • Bacterial pathogens

  10. Detection of DNA from Escherichia coli, Clostridium perfringens, Staphylococcus aureus and Bacillus cereus after simplified enrichment using a novel multiplex real-time PCR system

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus
      • Clostridium perfringens

  11. Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity

    • European Food Research and Technology

    • Abstract

  12. Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt

    • European Food Research and Technology

    • Abstract

  13. The perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) contamination level in spices

    • European Food Research and Technology

    • Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety is of increasing concern. In this study, the usefulness of a modified QuEChERS method, based on the d-SPE, with micro-HPLC–MS/MS system for the determination of selected perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) in spices was addressed. The commonly used spices in Spain and Slovakia were investigated.

  14. Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Vibrio

  15. The effect of diet components on the level of cortisol

    • European Food Research and Technology

    • Abstract

  16. Cultivation of mushrooms for production of food biofortified with lithium

    • European Food Research and Technology

    • Abstract

  17. Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens

  18. In vitro tumor suppression properties of blueberry extracts in liquid and encapsulated forms

    • European Food Research and Technology

    • Abstract

  19. Physicochemical properties and biological activities of honeys from different geographical and botanical origins in Iran

    • European Food Research and Technology

    • Abstract

      • Bacterial pathogens
      • Staphylococcus aureus

  20. Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

    • European Food Research and Technology

    • Abstract

  21. Antimicrobial effect of lauroyl arginate ethyl on Escherichia coli O157:H7 and Listeria monocytogenes on red oak leaf lettuce

    • European Food Research and Technology

    • Abstract

      • Escherichia coli O157:H7
      • Bacterial pathogens
      • Listeria monocytogenes

  22. The binding characters study of lead removal by Lactobacillus plantarum CCFM8661

    • European Food Research and Technology

    • Abstract

  23. Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds

    • European Food Research and Technology

    • Abstract

      • Staphylococcus aureus
      • Bacterial pathogens

  24. Transformation of chlorogenic acids during the coffee beans roasting process

    • European Food Research and Technology

    • Abstract

  25. Functionality of cocoa butter equivalents in chocolate products

    • European Food Research and Technology

    • Abstract

      • Chemical contaminants