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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 143

  1. Optimization of Synthesis Reaction Parameters of AgNPs Derived from Laser trilobum Plant for Foodborne Pathogens

    • Food and Bioprocess Technology
    • In this study, the antimicrobial activity of silver nanoparticles (AgNPs L21, AgNPs L22) produced using aqueous extracts of the Laser trilobum harvested in 2021 and 2022 was optimized. The experimental design and optimization of antimicrobial activity were performed using the response surface method (RSM).

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  2. Effect of Sequential Treatment of Plasma Activated Water and Bacteriophage on Decontamination of Salmonella Typhimurium in Lettuce

    • Food and Bioprocess Technology
    • Ensuring food safety measures are essential to minimize the risk of foodborne diseases linked to raw food products. Here, we investigated the efficacy of an innovative approach for the control of Salmonella Typhimurium found in fresh produces. Plasma activated water (PAW) and bacteriophages are emerging effective and valuable alternative methods for microbiological decontamination.

      • Bacterial pathogens
      • Salmonella
      • Produce Safety
      • Leafy Greens
  3. A Novel Bioactive Antimicrobial Film Based on Polyvinyl Alcohol-Protocatechuic Acid: Mechanism and Characterization of Biofilm Inhibition and its Application in Pork Preservation

    • Food and Bioprocess Technology
    • Biofilms in food processing environments pose a potential risk of contamination by pathogenic and spoilage microorganisms, and Yersinia enterocolitica, known for its wide temperature adaptation, is the third most common zoonotic pathogen in the European Union. This study investigates the inhibitory effects of protocatechuic acid (PCA) at sub-inhibitory concentrations on various stages of Y. enterocolitica biofilm formation.

      • Bacterial pathogens
      • Yersinia
  4. Cocoa Bean Shell Wastes for the Green Synthesis of Silver Nanoparticles with Antimicrobial Activity Against Foodborne Pathogens

    • Food and Bioprocess Technology
    • The green synthesis of silver nanoparticles offers a non-toxic, eco-friendly, economical, and efficient solution against various microorganisms. The study aimed to investigate the utilization of cocoa bean shells for the production of silver nanoparticles through green synthesis, besides its characterization and evaluation against foodborne pathogens.

      • Bacterial pathogens
      • Cronobacter
      • Listeria monocytogenes
      • Salmonella
      • Staphylococcus aureus
  5. Application of UV-B Light and Low-Toxicity Compounds to Prevent Postharvest Spoilage on Lemons

    • Food and Bioprocess Technology
    • Green and blue molds and sour rot, caused by Penicillium digitatum, P. italicum, and Geotrichum citri-aurantii, are postharvest diseases which represent an important economic issue in lemon production. Conventionally, their control involves the intensive use of synthetic fungicides, leading to the emergence of resistant strains and harmful residue accumulation on fruits.

      • Chemical contaminants
      • Pesticide residues
      • Produce Safety
      • Ethylene Sensitive
  6. Antimicrobial Activity of Electrospun Nanofibers Film Incorporated with Momordica charantia Seed Oil for Strawberry Freshness

    • Food and Bioprocess Technology
    • Momordica charantia (M. charantia) seeds are usually discarded; however, the oil extracted from seeds contains polyunsaturated fatty acids with potent antibacterial activity. Unfortunately, low extraction rate and instability of M. charantia seed oil (MCSO) limits its potential food applications. Therefore, it is crucial to explore industrial methods to increase the extraction yield and enhance stability of MCSO.

      • Bacterial pathogens
      • Staphylococcus aureus
  7. A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings

    • Food and Bioprocess Technology
    • This study evaluated the capability of a thymol nanoemulsion (nTHY) to reduce cross-contamination with Salmonella Enteritidis in ground chicken meat. First, an nTHY (~ 54 nm) was prepared in a high-shear speed system (rotor–stator) and proved stable, remaining below 100 nm for 30 days in storage at 4 °C. Then, a minimum inhibitory concentration assay was performed by combining S. Enteritidis with viable native bacteria from chicken meat.

      • Bacterial pathogens
      • Salmonella
  8. In Vitro Degradation of Zearalenone by Culture Supernatant of Bacillus subtilis

    • Food and Bioprocess Technology
    • Zearalenone (ZEN) is a fungal toxin produced by Fusarium that widely occurs in various types of grains and feed. It has strong reproductive toxicity and a wide range of distribution, which will impact food and feed safety. In this study, Bacillus subtilis ZENL09, which is capable of transforming ZEN was investigated.

      • Natural toxins
      • Mycotoxins
  9. Innovative Combined Technology with Encapsulated EVOO and Infrared Processing Against Salmonella and Listeria monocytogenes in Breaded Poultry Products

    • Food and Bioprocess Technology
    • The high Salmonella and Listeria monocytogenes risk in poultry products reinforces the urgent need for new technologies with high antimicrobial effects. In that sense, a combined technology consisting of encapsulated extra virgin olive oil (EVOO) during chicken nugget breading combined with infrared processing was hereby studied at three levels (experiments). The high in vitro EVOO antimicrobial activity (up to 74%), which was 1.2-fold higher against L.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  10. Essential Oil Vapors Assisted Plasma for Rapid, Enhanced Sanitization of Food-Associated Pathogenic Bacteria

    • Food and Bioprocess Technology
    • Antimicrobial treatment procedures are often applied during produce post-harvest processing and storage as a complementary measure to reduce the potential risk of foodborne illness. Herein, we investigate the feasibility and efficacy of utilizing essential oil vapor–assisted plasma treatments to sanitize lettuce, spinach, and tomatoes. These fresh produce items are often associated with foodborne illnesses. Additionally, potatoes were chosen to introduce topography diversity into the study.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  11. Green Synthesis of SnO2 Nanoparticles from Laurus nobilis L. Extract for Enhanced Gelatin-Based Films and CEF@SnO2 for Efficient Antibacterial Activity

    • Food and Bioprocess Technology
    • The green synthesis method was used to prepare SnO2 nanoparticles (NPs) from Laurus nobilis L. aqueous extract. Gelatin-based films are a promising substitute for traditional plastics due to their eco-friendliness, low cost, and pliability. However, they have some drawbacks such as high water solubility, poor opacity, and permeability to vapor. The use of synthesized SnO2 NPs can help address these concerns.

      • Bacterial pathogens
      • Staphylococcus aureus
  12. pH Indicator Integrated with Carbon Quantum Dots of Glucose to Monitor the Quality of Fish and Shrimp

    • Food and Bioprocess Technology
    • An ammonia-sensitive, easy-to-use, pH-responsive food packaging indicator was developed using drop-coated filter paper combined with hydrothermally generated glucose-derived carbon dots (G-CQDs). The stability and efficacy of the prepared G-CQD were confirmed by TEM, zeta potential, and optical and luminescent investigations. The multifunctional G-CQD exhibited potent antibacterial activity against S. enterica, E. coli, L. monocytogenes, and S.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Staphylococcus aureus
  13. Novel Bioactive Composite Films Based on Pectin-Nanocellulose-Synergistic Triple Essential Oils: Development and Characterization

    • Food and Bioprocess Technology
    • Abstract This study aimed to formulate and characterize the bioactive pectin-nanocellulose-based films carrying a synergistic mixture of shirazi thyme (Zataria multiflora), cinnamon (Cinnamomum zeylanicum), and clove (Syzygium aromaticum) essential oils (EOs). Four bioactive nanocomposite films including two different synergistic EO combinations in high (HC) and low concentrations (LC) were developed.

      • Bacterial pathogens
      • Staphylococcus aureus
  14. Development of Food Packaging with Desirable Properties and Activities Using Chitosan and Mentha piperita, Salvia officinalis, Melaleuca quinquenervia, and Eucalyptus globulus EOs

    • Food and Bioprocess Technology
    • With the rising requirement for natural and biodegradable packaging materials, we focused in this study on the elaboration of a bioactive food packaging with desirable properties using high molecular weight chitosan (CHT) combined with ketones and ether-rich essential oils (EOs) such as menthone, α-thujone, and 1,8-cineole. The analysis of the physical parameters revealed that the CHT films containing EOs were thicker, more opaque, and less moisturized.

      • Bacterial pathogens
      • Staphylococcus aureus
  15. High Antibacterial Activity of Spermine Functionalized Carbon Dots and Its Potential Application in Sausage Preservation

    • Food and Bioprocess Technology
    • Carbon-based antibacterial materials have attracted considerable attention to preserve food and prolong the shelf life. In this study, four types of carbon dots (CDs) based on glucose and biogenic amines including spermine (Spe), putrescine (Put), spermidine (Spd) and histamine (His) were synthesized by microwave synthesis. The nanosized, amorphous and nearly spherical CDs had excellent water solubility.

      • Bacterial pathogens
      • Staphylococcus aureus
  16. Synthesis and Characterization of Quercetin@Ca3(PO4)2 Hybrid Nanofibers with Antibiofilm Properties and Antioxidant Activity for the Deep-frying Procedure of Sunflower Oil

    • Food and Bioprocess Technology
    • Quercetin, the well-known abundant natural flavonoid, displays a wide range of biological and medicinal properties with antioxidant, anticancer, antimicrobial, and antibiofilm activities. However, poor aqueous solubility and low stability limit its potential prophylactic or therapeutic uses. In the present study, a novel type of quercetin-loaded Ca3(PO4)2·hybrid nanofibers (HNFs) was fabricated to overcome the mentioned restrictions.

      • Bacterial pathogens
      • Staphylococcus aureus
  17. Effects of Chitosan-Based Ca2+ on Softening and Browning of Custard Apple Fruit During Postharvest Storage

    • Food and Bioprocess Technology
    • Calcium treatment can reduce fruit softening and browning and enhance postharvest fruit quality. Chitosan (CS) had a certain viscosity. Therefore, in this study, calcium chloride (CaCl2) was used as a calcium source and CS was used as a carrier to study the interaction of Ca2+ and CS of the film coating through scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR).

      • Produce Safety
      • Post Harvest
  18. Carrageenan/Alginate-Based Functional Films Incorporated with Allium sativum Carbon Dots for UV-Barrier Food Packaging

    • Food and Bioprocess Technology
    • Hydrothermally prepared garlic (Allium sativum) cloves-derived carbon dots (CDs) were used to fabricate carrageenan/sodium alginate (Car/Alg)-based functional films for UV-barrier food packaging. The effects of different concentrations of CDs on the films’ structural, functional, physical, and mechanical properties were analyzed. The CDs acted as a reinforcing agent to improve the films’ mechanical stability and surface hydrophobicity.

      • Bacterial pathogens
      • Listeria monocytogenes
  19. Whole-Cell Postbiotics: an Innovative Approach for Extending the Shelf Life and Controlling Major Foodborne Pathogens in Chicken Breast Fillets

    • Food and Bioprocess Technology
    • The current research was designed to compare the physicochemical and antimicrobial properties of cell-free supernatant (CFS) and whole-cell postbiotic (WCP) and reveal the efficacy of WCP in combination with chitosan and thymol for extending the shelf life and inhibiting emerging foodborne pathogens in chicken breast fillets during storage at 4 °C.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
  20. Screening of the Anti-Aflatoxin B1 Activity of Peruvian Plant Extracts: Relation with their Composition

    • Food and Bioprocess Technology
    • Aflatoxin B1 (AFB1) is the most hazardous mycotoxin for humans. It is mainly produced by Aspergillus flavus and A. parasiticus in a wide range of crops. Alternative strategies to the use of pesticides are more and more studied in order to limit the fungal development as well as the synthesis of aflatoxins in food and feeds. The use of aqueous plants extracts with high an-tioxidant activity has been the issue of different studies because of their impact on AFB1 production.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  21. The Antibacterial Activity and Pickering Emulsion Stabilizing Effect of a Novel Peptide, SA6, Isolated from Salt-Fermented Penaeus vannamei

    • Food and Bioprocess Technology
    • This study aimed to improve bacterial inhibition in Pickering emulsions during storage using antimicrobial peptides. A peptide (ARHQGVMVGMGQK), designated SA6, isolated from the broth of salt-fermented shrimp (Penaeus vannamei). Peptide SA6 had a minimum inhibitory concentration (MIC) of 15.6 μg/mL against Staphylococcus aureus. The mean particle size of SPI-SA6 particles (417.4 nm) was significantly smaller compared with soybean isolate protein (SPI) (463.3 nm).

      • Bacterial pathogens
      • Staphylococcus aureus
  22. Selective Enrichment of Gram-positive Bacteria from Apple Juice by Magnetic Fe3O4 Nanoparticles Modified with Phytic Acid

    • Food and Bioprocess Technology
    • The emergence of magnetic nanotechnology has prompted the development of novel sample preparation techniques. Phytic acid (PA) is an organophosphate compound of natural origin. Not only is it highly attractive to multivalent metal ions such as calcium, zinc, and iron, but it is also capable of forming complexes with molecules such as proteins.

      • Bacterial pathogens
      • Staphylococcus aureus
  23. Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese

    • Food and Bioprocess Technology
    • This research aimed to develop a new bi-layer edible coating using sodium alginate (SA, internal layer) and sage seed gum (SSG, external layer) to extend the shelf-life of fresh cheese. Satureja khuzestanica Jamzad essential oil (SEO) with high carvacrol content (91.33%) was incorporated into SA coating as an active agent. Four fresh cheese groups were prepared, including uncoated and coated samples with SA-SSG, SA-SSG with 0.5% SEO, and SA-SSG with 1% SEO.

      • Bacterial pathogens
      • Listeria monocytogenes
  24. Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality

    • Food and Bioprocess Technology
    • The objective of this study was to investigate the effect of pulsed light (PL) treatment on the degradation of patulin in apple juice and its quality. The impact of different processing parameters on the degradation effect of patulin was explored. The degradation rate of patulin (200 μg/L) reached 96.27% in apple juice (12 oBrix) by applying the highest fluence (40.50 J/cm2, total processing time: 6 min 30 s) at 3.5 cm from the quartz glass.

      • Natural toxins
      • Mycotoxins
  25. Ultraviolet Applications to Control Patulin Produced by Penicillium expansum CMP-1 in Apple Products and Study of Further Patulin Degradation Products Formation and Toxicity

    • Food and Bioprocess Technology
    • Patulin is a mycotoxin whose presence in apple-derived products and fruit juices is legally regulated, being its maximum limits established in the legislation of multiple countries. However, the management of contaminated batches is still an issue for producers. This investigation aims to evaluate ultraviolet light (254 nm, UV-C254nm) irradiation to find solutions that can be applied at different stages of the apple juice production chain.

      • Natural toxins
      • Mycotoxins