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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 739

  1. Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment

    • Fri, 05/06/2022 - 04:00
    • Food Microbiology
    • Group I Clostridium botulinum and Clostridium sporogenes are physiologically and genetically closely related. Both are widely distributed in the environment and can cause foodborne botulism. In this work, a physiological study was conducted with 37 isolates from spoiled canned food and five referenced strains of C. sporogenes (three isolates) and Group I C. botulinum (two isolates).

      • Bacterial pathogens
      • Clostridium botulinum
  2. Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens

    • Sun, 05/01/2022 - 04:00
    • Food Microbiology
    • Salmonella enterica is capable of entering the interior of leafy greens and establishing in the apoplastic area, a phenomenon known as internalization. The ability of internalized bacteria to evade common disinfection practices poses a well-established risk. Our aim was to study the effect of: i) inoculum size and ii) prior adaptation of Salmonella to sublethal stresses, on the internalization of the pathogen in four leafy vegetables.

      • Bacterial pathogens
      • Salmonella
  3. Development of an ultra-sensitive single-tube nested PCR assay for rapid detection of Campylobacter jejuni in ground chicken

    • Fri, 04/29/2022 - 04:00
    • Food Microbiology
    • Traditional culture-based detection methods for Campylobacteri jejuni, a leading cause of human bacterial gastroenteritis worldwide, are time-consuming, cumbersome, and lacking in reliability. While polymerase chain reaction (PCR) has been frequently used for pathogen testing, it might generate false-negative results due to inadequate sensitivity. This study was the first to explore novel single-tube nested PCR (STN-PCR) to detect pathogens in food.

      • Bacterial pathogens
      • Campylobacter
  4. Identification of the genetic elements involved in biofilm formation by Salmonella enterica serovar Tennessee using mini-Tn10 mutagenesis and DNA sequencing

    • Mon, 04/25/2022 - 04:00
    • Food Microbiology
    • Biofilms are known to contribute to bacterial tolerance to desiccation and survival in low moisture foods. However, the molecular mechanisms underlying biofilm formation have not been fully elucidated. This study identified some of the genes that are implicated in biofilm formation by Salmonella enterica serovar Tennessee, the “peanut butter outbreak” strain. Mini-Tn10 mutagenesis was used in the study to generate random transposon insertion libraries.

      • Bacterial pathogens
      • Salmonella
  5. Genomic elements located in the accessory repertoire drive the adaptation to biocides in Listeria monocytogenes strains from different ecological niches

    • Thu, 04/07/2022 - 04:00
    • Food Microbiology
    • In response to the massive use of biocides for controlling Listeria monocytogenes (hereafter Lm) contaminations along the food chain, strains showing biocide tolerance emerged. Here, accessory genomic elements were associated with biocide tolerance through pangenome-wide associations performed on 197 Lm strains from different lineages, ecological, geographical and temporal origins.

      • Bacterial pathogens
      • Listeria monocytogenes
  6. Escherichia coli O157:H7 is challenged by the presence of Pseudomonas, but successfully co-existed in dual-species microbial communities

    • Tue, 04/05/2022 - 04:00
    • Food Microbiology
    • Escherichia coli O157:H7 and Pseudomonas were considered as common colonizers of fresh and spoilage meat, where they tended to live in the proximity. In this study, we tested the interplay between different isolates of E. coli O157:H7 and Pseudomonas in random two-by-two combinations grown as dual-species consortia. Results showed that the growth fitness of E.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  7. Efficacy of chlorine and peroxyacetic acid to control Listeria monocytogenes on apples in simulated dump tank water system

    • Sun, 04/03/2022 - 04:00
    • Food Microbiology
    • Chlorine and peroxyacetic acid (PAA) are commonly applied in apple dump tanks and flume systems in commercial fresh apple packing lines; however, little is known about their practical efficacies in dump tank water systems. This study evaluated the efficacies of chlorine and PAA to control Listeria monocytogenes on fresh apples and cross-contamination in simulated dump tank water (SDTW). Efficacies of chlorinated water with initial free chlorine (FC) of 25–100 ppm against L.

      • Bacterial pathogens
      • Listeria monocytogenes
  8. Growth temperature-induced changes in resistance of Listeria monocytogenes and Yersinia enterocolitica to X-ray irradiation

    • Tue, 03/22/2022 - 09:15
    • Food Microbiology
    • This study aimed to evaluate the effect of different growth temperatures on the resistance of Listeria monocytogenes and Yersinia enterocolitica to low-energy X-ray irradiation and elucidate the mechanisms of resistance variability.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Yersinia
  9. Dual-species biofilms formation between dominant microbiota isolated from a meat processing industry with Listeria monocytogenes and Salmonella enterica: Unraveling their ecological interactions

    • Wed, 03/16/2022 - 12:00
    • Food Microbiology
    • Alternatives to combat the persistence of pathogens need to consider the microbiota established on industrial surfaces as they can influence the protection or replacement (i.e. reduction/inhibition) of pathogens.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  10. Assessing the Listeria monocytogenes transference during mechanical slicing of mozzarella cheese

  11. Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil

    • Thu, 03/10/2022 - 12:00
    • Food Microbiology
    • Effects of thyme essential oil (TEO) emulsion (TEE) with cationic charge formulated using cetylpyridinium chloride (CPC) on attachment strength and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on romaine lettuce surface were examined in this study. Regardless of the inoculation time (2 h and 24 h), pathogen attachment was stronger on the adaxial surface of the romaine lettuce than on the abaxial surface because of the lower roughness of the former.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
  12. High voltage atmospheric cold plasma inactivation of Listeria monocytogenes in fresh Queso Fresco cheese

    • Thu, 03/03/2022 - 12:00
    • Food Microbiology
    • Listeria (L.monocytogenes is a significant pathogen found in ready-to-eat meat and dairy products. Soft cheeses, such as Queso Fresco cheese (QFC), are particularly sensitive to listeria contamination, and occasionally serve as a source of food-borne illness outbreaks. In the present study, clinical and cheese isolates of L. monocytogenes were assayed for phenotypic characteristics following sub-lethal high voltage atmospheric cold plasma (HVACP) treatment.

      • Bacterial pathogens
      • Listeria monocytogenes
  13. Relationship between iron bioavailability and Salmonella Typhimurium fitness in raw and pasteurized liquid whole egg

    • Fri, 02/25/2022 - 06:00
    • Food Microbiology
    • Salmonella Enteritidis growth rates in liquid whole egg have been shown to be dependent on the initial inoculum dose and on the egg product's thermal history. This study's objective is to obtain further insight into the mechanisms underlying both phenomena. First we verified that Salmonella Typhimurium ATCC 14028s cells displayed the behavior already described for S. Enteritidis cells.

      • Bacterial pathogens
      • Salmonella
  14. Inactivation of mixed Escherichia coli O157:H7 biofilms on lettuce by bacteriophage in combination with slightly acidic hypochlorous water (SAHW) and mild heat treatment

    • Thu, 02/24/2022 - 12:00
    • Food Microbiology
    • Escherichia coli O157:H7 is one of the most important foodborne pathogens that can persist in leafy green vegetables and subsequently produce biofilms. Biofilm formation is an ongoing concern in the food industry as biofilms are relatively resistant to a variety of antimicrobial treatments. In the present study, we evaluated the combined effects of phage FP43 and mild-heated slightly acidic hypochlorous water (SAHW) in reducing established biofilms on lettuce.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  15. Correlation of organic acid tolerance and genotypic characteristics of Listeria monocytogenes food and clinical isolates

    • Wed, 02/16/2022 - 06:00
    • Food Microbiology
    • A collection of Listeria monocytogenes isolates from various food products, food processing environments and clinical sources (n = 153) were evaluated for their tolerance to acetic, lactic and propionic acids.

      • Bacterial pathogens
      • Listeria monocytogenes
  16. Campylobacter spp. prevalence and mitigation strategies in the broiler production chain

    • Wed, 02/09/2022 - 06:00
    • Food Microbiology
    • This study aims to discuss the microbial ecology of the broiler gut environment, Campylobacter prevalence across the broiler production chain with a follow-up focus on a possible mitigation strategy, based on the use of bacteriophages. Scientific literature published from the last two decades was reviewed and data were collected to establish the ranges of Campylobacter loads from different samples.

      • Bacterial pathogens
      • Campylobacter
  17. Efficacy of ficin and peroxyacetic acid against Salmonella enterica serovar Thompson biofilm on plastic, eggshell, and chicken skin

    • Fri, 02/04/2022 - 06:00
    • Food Microbiology
    • Salmonella is the leading cause of zoonotic foodborne illnesses worldwide and a prevalent threat to the poultry industry. For controlling contamination, the use of chemical sanitizers in combination with biological compounds (e.g., enzymes) offers a solution to reduce the chemical residues.

      • Bacterial pathogens
      • Salmonella
  18. Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions

    • Wed, 02/02/2022 - 06:00
    • Food Microbiology
    • Dry-aging of beef comprises the storage of carcasses and (sub)primal cuts at a low temperature and relative humidity for a prolonged period, aiming to increase the sensory quality of meat. Limited data are available on the survival and potential growth of pathogens on the surface of beef during dry-aging. Therefore, this study evaluates the changes in Salmonella, Shiga toxin-producing Escherichia coli O157:H7 and Listeria monocytogenes counts during dry-aging.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
      • Salmonella
  19. Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans

    • Sun, 01/23/2022 - 06:00
    • Food Microbiology
    • In this work, we determined the degree of filamentous fungi contamination in cocoa fermented seeds and the fungal potential to produce enzymes that could contribute to the cocoa quality. Internal transcribed spacer amplicon sequencing (ITS) showed 11 different species with Byssochlamys spectabilis, Aspergillus niger, Aspergillus flavus, Aspergillus carbonarius, Circinella muscae and Penicillium citrinum as the most abundant species.

      • Natural toxins
      • Mycotoxins
  20. Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses

    • Sat, 01/15/2022 - 12:00
    • Food Microbiology
    • The behaviour of Listeria monocytogenes was investigated in soft pasteurized milk cheese elaborated with different salt concentrations (1.17 and 0.30% w/w) and in cured raw sheep milk cheese over storage up to 189 days at different isothermal conditions. Commercial 25-g cheese samples were inoculated with a 4-strain cocktail of L. monocytogenes (serovars 4b, 1/2a, 1/2b and 1/2c) at approximately 104 CFU/g.

      • Bacterial pathogens
      • Listeria monocytogenes
  21. Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables

    • Fri, 01/14/2022 - 06:00
    • Food Microbiology
    • Shiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  22. Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)

    • Wed, 01/12/2022 - 22:17
    • Food Microbiology
      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  23. One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in simulated fried rice – Model development, validation, and Marko Chain Monte Carlo simulation

    • Wed, 01/12/2022 - 22:17
    • Food Microbiology
      • Bacterial pathogens
      • Bacillus cereus
  24. Rapid detection of Campylobacter spp. in chickens before slaughter

    • Wed, 01/12/2022 - 22:17
    • Food Microbiology
      • Bacterial pathogens
      • Campylobacter
  25. Simultaneous quantification of hepatitis A virus and norovirus genogroup I and II by triplex droplet digital PCR

    • Wed, 01/12/2022 - 22:17
    • Food Microbiology
      • Viruses
      • Hepatitis
      • Norovirus