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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 1 - 25 of 38

  1. Safety evaluation of Staphylococcus and its application in soy sauce brewing

    • Food Science and Technology International
    • The strain Staphylococcus PT-1 was isolated from soy sauce mash and whole genome sequencing revealed it didn’t contain drug resistance genes and virulence genes. Salt tolerance test showed that PT-1 could withstand 20% NaCl. It was inoculated into a pork broth medium. Through volatile component detection, the content of pyrazine in the fermentation broth was 0.83% pyrazine and 1.36% 2, 5-dimethylpyrazine.

      • Bacterial pathogens
      • Staphylococcus aureus
  2. Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH

    • Food Science and Technology International
    • The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid beverages were evaluated. Inoculated apple, orange, and grape juices (at their original pH and adjusted to pH 4.00, 4.50, and 5.00) were treated at 550 MPa for 1 min at 5 °C.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
  3. Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus

    • Food Science and Technology International
    • In the present study, the efficiency of the combined effect of microwave irradiation treatments together with salt concentration was assessed against Escherichia coli and Staphylococcus aureus. Microbial survival has been modeled through a one-step Weibull equation considering the non-isothermal profiles during the heating treatments. Three sodium chloride concentrations 0.5%, 3.5%, and 8.5% (w/v) treated under three microwave power levels (450, 600, and 800 W) were studied.

      • Bacterial pathogens
      • Staphylococcus aureus
  4. Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices

    • Food Science and Technology International
    • The aims of the present work were to evaluate consumers’ perceptions and purchasing habits in relation to fruit and vegetables and to determine the importance of the production type, price and geographical origin of such products for consumers’ purchasing decisions. For this purpose, an online consumer survey was conducted to determine Spanish people's opinions and consumption habits in relation to fruit and vegetables, especially those from organic farming.

      • Produce Safety
      • Seasonal Produce
  5. Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot

    • Food Science and Technology International
    • Demand for fresh vegetables has led to development studies in postharvest area mainly focused on minimizing and look for alternatives to chemical additives for food preservation. The use of natural derived edible coatings emerges as a promising alternative for maintaining quality of vegetables. The objective of this study was to evaluate the effect of Aloe vera gel in minimally processed carrot during postharvest storage.

      • Produce Safety
      • Post Harvest
  6. Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin

    • Food Science and Technology International
    • Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of Listeria monocytogenes in meat, researchers have investigated natural preservatives with antilisterial effects. However, in vivo application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to in vitro studies.

      • Bacterial pathogens
      • Listeria monocytogenes
  7. Enhanced H2S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage

    • Food Science and Technology International
    • Rapid postharvest quality deterioration of button mushroom as fruit body surface browning brings about senescence development and limits its distribution potential and postharvest storage. In this investigation, 0.5 mM of NaHS as the optimum concentration for H2S fumigation was applied to retain the quality of Agaricus bisporus mushrooms concerning some qualitative and biochemical attributes evaluation throughout 15 storage-day at 4°C and 80–90% relative humidity.

      • Produce Safety
      • Post Harvest
  8. Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool

    • Food Science and Technology International
    • Vegetables, especially those eaten raw, have been implicated in several foodborne disease outbreaks. Since multiple vegetable matrices and hazards are involved, risk managers have to prioritize those with the greatest impact on public health to design control strategies. In this study, a scientific-based risk ranking of foodborne pathogens transmitted by leafy green vegetables in Argentina was performed.

      • Bacterial pathogens
      • Campylobacter
      • Escherichia coli O157:H7
      • Salmonella
      • Shigella
      • Yersinia
      • Parasites
      • Cryptosporidium parvum
      • Giardia lamblia
      • Toxoplasma gondii
      • Viruses
      • Hepatitis
      • Norovirus
  9. Analysis and health risk assessments of heavy metals and nitrate migration into pickle beverages

    • Food Science and Technology International
    • This research aimed to investigate the levels of heavy metals (lead, cadmium, inorganic arsenic, and aluminium) and nitrate contaminants in pickle beverages sold in the Turkey market produced from various fruits and vegetables. In addition, carcinogenic and noncarcinogenic risk assessments of exposure resulting from oral consumption of these beverages have also been made.

      • Chemical contaminants
      • Heavy Metals
  10. Eradication of multiple-species biofilms from food industrial and domestic surfaces using essential oils

    • Food Science and Technology International
    • Microbial biofilm formation represents a serious problem for both food industry and households. Natural biofilms are formed mostly by multiple species, and show resistance against most of the usual sanitizers.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Staphylococcus aureus
  11. Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry

    • Food Science and Technology International
    • In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry.

      • Bacterial pathogens
      • Salmonella
  12. Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro

    • Food Science and Technology International
    • Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which all have antimicrobial activity against foodborne pathogens.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  13. Bacteriophages as an alternative for biological control of biofilm-forming Salmonella enterica

    • Food Science and Technology International
    • Salmonellosis is one of the most common foodborne diseases worldwide. Surface adherence and biofilm formation are among the main strategies evolved by Salmonella to survive under harsh conditions and are risk factors for its spread through the food chain. Owing to the increase in antimicrobial resistance, there is a growing need to develop other methods to control foodborne pathogens, and bacteriophages have been suggested as a potential alternative for this purpose.

      • Bacterial pathogens
      • Salmonella
  14. Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations

    • Food Science and Technology International
    • In this work, the in vitro antioxidant and antimicrobial potential of hydroalcoholic extracts from the peel and seeds of jatobá fruit and the synergistic effect of their combination against pathogenic bacteria were evaluated. The 80% ethanol fruit seed extract showed a greater antioxidant potential and higher total phenolic content (5135.61 mg GAE 100 g dry residue−1) than the maximum value obtained from peel extract using 50% ethanol (2614.74 1 mg GAE 100 g dry residue−1).

      • Bacterial pathogens
      • Bacillus cereus
      • Salmonella
      • Staphylococcus aureus
  15. Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments

    • Food Science and Technology International
    • The effects of postharvest applications of hot water (HWT) (45, 50, and 55°C), 1-MCP (1, 5, and 10 μL L−1), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), α-galactosidase (α-Gal), β-galactosidase (β-Gal) and β-1,4-glucanase (β-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated.

      • Produce Safety
      • Post Harvest
  16. Carrageenan functional film integrated with Pickering Emulsion of Oregano Oil Stabilized by Cationic Nanocellulose for Active Packaging

    • Food Science and Technology International
    • Consumers are worried about potential contaminants, especially during any pandemic event, and are demanding more biodegradable food packaging with little to no chemical preservatives. This study aims to prepare carrageenan film containing essential oil with antibacterial properties. Oregano essential oil is successfully added into the carrageenan-based film using the Pickering emulsion method with cationic nanocellulose as stabilizer.

      • Bacterial pathogens
      • Staphylococcus aureus
  17. Prevalence and molecular characterization of shiga toxin-producing Escherichia coli in animal source foods and green leafy vegetables

    • 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
  18. Pasteurization of Salmonella spp. in black fungus (Auricularia auricula) powder by radio frequency heating

    • Food Science and Technology International
    • Radio frequency (RF) heating has been studied to inactivate bacteria in some powder foods. In this study, a 6 kW, 27.12 MHz RF system was used to pasteurize Salmonella in black fungus (Auricularia auricula) powder. The effects of different conditions (initial aw, electrodes gaps, particle sizes) on RF heating rate and uniformity were investigated.

      • Bacterial pathogens
      • Salmonella
  19. Growth and survival of Listeria monocytogenes during the manufacture and storage of artisanal kefir

    • Food Science and Technology International
    • This study aimed to evaluate the behavior of Listeria monocytogenes during the manufacture and storage of artisanal kefir. A five-strain cocktail of L. monocytogenes was introduced (at ca. 3.0 log10 CFU/mL) into UHT milk as a pre-fermentation contaminant. The growth of L.

      • Bacterial pathogens
      • Listeria monocytogenes
  20. Curcumin and carvacrol mediated photodynamic inactivation with 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis

    • Food Science and Technology International
    • Photodynamic inactivation (PDI) has a potential application for food preservation that can minimize food pathogens posing risks to consumer health. This study aimed to evaluate the antibacterial activity of 405 nm light-emitting diodes (LEDs) illumination in the presence of carvacrol and curcumin against Salmonella Enteritidis and S. Enteritidis PT4 at different temperatures (4 °C, 25 °C and 37 °C) and time parameters (15 min, 30 min and 45 min) in the illumination system.

      • Bacterial pathogens
      • Salmonella
  21. The effect of crisping, misting, and storage temperature on the survival or growth of Listeria monocytogenes and natural psychrotrophic bacteria on romaine lettuce

    • Food Science and Technology International
    • L. monocytogenes has been linked to fresh produce and detected in the retail environment. This study simulated the retail practices (crisping, misting, and storage) of unbagged whole heads of romaine lettuce to determine the growth of L. monocytogenes and natural psychrotrophic microflora. Three nalidixic acid-resistant strains of L. monocytogenes strains were inoculated to each head of lettuce (≈5 log10 CFU/g).

      • Bacterial pathogens
      • Listeria monocytogenes
  22. Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies

    • Food Science and Technology International
    • The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples were used as control. Furthermore, the effects on quality attributes (sensory, total soluble solids content, colour, titratable acidity, pH, vitamin C and total phenolics content) were also monitored.

      • Bacterial pathogens
      • Listeria monocytogenes
  23. The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit

    • Food Science and Technology International
    • Fungicides are often used to extend the storage time of postharvest satsuma mandarin fruit. In recent years, fungicide residue has become an issue of food safety. This study aimed to investigate the distribution and migration of three typical fungicides (imazalil, prochloraz, thiophanate-methyl) in postharvest satsuma mandarins using liquid chromatography-tandem mass spectrometry (LC-MS/MS).

      • Chemical contaminants
      • Pesticide residues
      • Produce Safety
      • Post Harvest
  24. Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese

    • Food Science and Technology International
    • The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Staphylococcus aureus
  25. Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid

    • Food Science and Technology International
    • Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in combination, at three temperatures (40, 50, and 60°C) for the inactivation of pathogens inoculated on persimmon. Results indicated that all nonlinear kinetic models provided a good fit to data; however, the Baranyi showed the best performance in fitting data.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella