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National Agricultural Library
U.S. Department of Agriculture
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  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 126 - 150 of 154

  1. Bimetallic and Trimetallic Nanoparticles for Active Food Packaging Applications: A Review

    • Food and Bioprocess Technology

    • Nanotechnology is poised to have a huge impact on food packaging applications. Bimetallic and trimetallic nanoparticles (NPs) are formed by combining two and three different metals and metal oxides, respectively.

  2. Behavioral Solubilization of Peanut Protein Isolate by Atmospheric Pressure Cold Plasma (ACP) Treatment

    • Food and Bioprocess Technology

    • The solubilization of peanut protein isolate (PPI) powders modified by atmospheric pressure cold plasma (ACP) treatment was studied by scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDS), low-field nuclear magnetic resonance (low-field NMR) spectroscopy, and FTIR spectroscopy. Significant improvements in both the solubility and water holding capacity (WHC) of the PPI gel were observed after treatment with ACP.

  3. The Effects of Cold Plasma-Activated Water Treatment on the Microbial Growth and Antioxidant Properties of Fresh-Cut Pears

    • Food and Bioprocess Technology

    • Herein, we examined the effects of plasma-activated water (PAW) treatment on the native microflora survival, quality maintenance, and antioxidant activity of fresh-cut pears, which were washed with PAW under three different conditions (peak voltage = 6, 8, and 10 kV) for 5 min and then stored at 4 °C for 12 days. Distilled water and sodium hypochlorite treatment were used as control and comparison, respectively.

  4. Green Extraction of Fennel and Anise Edible Oils Using Bio-Based Solvent and Supercritical Fluid: Assessment of Chemical Composition, Antioxidant Property, and Oxidative Stability

    • Food and Bioprocess Technology

    • The aim of this study was to evaluate the replacement aspects of conventional methods (petroleum-based solvent and Folch assay) by alternative methods (bio-based and biodegradable solvent 2-methyltetrahydrofuran (MeTHF) and supercritical CO2 (SC-CO2)) for seed oil extraction from anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare Mill.).

      • Chemical contaminants

  5. A Novel Electrochemical Biosensor Based on Hematite (α-Fe 2 O 3 ) Flowerlike Nanostructures for Sensitive Determination of Formaldehyde Adulteration in Fruit Juices

    • Food and Bioprocess Technology

    • High-performance electrochemical enzymatic biosensor based on flowerlike α-Fe2O3 nanostructures was successfully developed for the detection of potential food adulterant, formaldehyde (formalin). The biosensor was found to be highly sensitive (744.15 μA mg−1 Lcm−2) with linear range of detection (0.01–0.3 mg/L) and showed high shelf-life (9 weeks) and precision (0.73% RSD) with reasonably good reproducibility.

  6. Design and Optimization of a Microchip Operating at Low-Voltage Pulsed Electric Field for Juice Sterilization

    • Food and Bioprocess Technology

    • Microchip has been widely used in the biochemical field, but it is rarely applied in the food area. In this paper, an optimal microelectrode model was obtained via the improved evolutionary structural optimization (ESO) method, the effect of topological parameters on the sterilization efficiency was clarified, and the optimized microchip was applied to the sterilization of blueberry juice to verify its feasibility.

  7. Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts

    • Food and Bioprocess Technology

    • This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C for 5 min (BLN) resulted in 3.53 and 3.51 log CFU/g reductions for Klebsiella pneumoniae and 3.22 and 3.14 log CFU/g for total background bacteria. The sequential treatment of PAW-10 and BLN led to 3.7 and 4.36 log CFU/g reductions in K.

      • Bacterial pathogens

  8. Review: Polycyclic aromatic hydrocarbons (PAHs)—Action on placental function and health risks in future life of newborns

    • Food and Bioprocess Technology

    • Publication date: Available online 13 October 2018

      Source: Toxicology

      Author(s): Eliza Drwal, Agnieszka Rak, Ewa L. Gregoraszczuk

      • Chemical contaminants

  9. Combined exposure to methylmercury and manganese during L1 larval stage causes motor dysfunction, cholinergic and monoaminergic up-regulation and oxidative stress in L4 Caenorhabditis elegans

    • Food and Bioprocess Technology

    • Publication date: Available online 15 October 2018

      Source: Toxicology

      Author(s): Maria Rosa Chitolina Schetinger, Tanara V. Peres, Letícia P. Arantes, Fabiano Carvalho, Valderi Dressler, Graciela Heidrich, Aaron B. Bowman, Michael Aschner

      • Chemical contaminants

  10. Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges

    • Food and Bioprocess Technology

    • Abstract

  11. Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham

    • Food and Bioprocess Technology

    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens

  12. Antimicrobial Activity of Araucaria angustifolia Seed ( Pinhão ) Coat Extract and its Synergism with Thermal Treatment to Inactivate Listeria monocytogenes

    • Food and Bioprocess Technology

    • Abstract

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens
      • Bacillus cereus

  13. Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

    • Food and Bioprocess Technology

    • Abstract

      • Chemical contaminants

  14. Temperature-Controlled Pulsed Light Treatment: Impact on Aflatoxin Level and Quality Parameters of Peanut Oil

    • Food and Bioprocess Technology

    • Abstract

      • Aflatoxins
      • Natural toxins

  15. Effect of Decontamination Treatment on Vitamin C and Potassium Attributes of Fresh-Cut Bell Pepper at Post-Washing Stage

    • Food and Bioprocess Technology

    • Abstract

  16. Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect

    • Food and Bioprocess Technology

    • Abstract

  17. Hyperspectral Determination of Fluorescence Wavebands for Multispectral Imaging Detection of Multiple Animal Fecal Species Contaminations on Romaine Lettuce

    • Food and Bioprocess Technology

    • Abstract

  18. A Rapid and Specific Biosensor for Salmonella Typhimurium Detection in Milk

    • Food and Bioprocess Technology

    • Abstract

      • Salmonella
      • Bacterial pathogens

  19. Influence of Exposure Time, Shear Stress, and Surfactants on Detachment of Escherichia coli O157:H7 from Fresh Lettuce Leaf Surfaces During Washing Process

    • Food and Bioprocess Technology

    • Abstract

      • Escherichia coli O157:H7
      • Bacterial pathogens

  20. Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips

    • Food and Bioprocess Technology

    • Abstract

      Consumers like fried snacks, and taste, color, and texture are key aspects in their preference. However, during frying of foods some toxic compounds, such as furan and acrylamide, are produced. The objective of this work was to mitigate furan and acrylamide formation in potato chips, without affecting their main quality attributes, by using vacuum frying. To accomplish this purpose, potato slices were fried at atmospheric (P

      • Chemical contaminants

  21. Comparative Study on the Inactivation and Photoreactivation Response of Listeria monocytogenes Seafood Isolates and a Listeria innocua Surrogate after Pulsed Light Treatment

    • Food and Bioprocess Technology

    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens

  22. Pressure-Thermal Kinetics of Furan Formation in Selected Fruit and Vegetable Juices

    • Food and Bioprocess Technology

    • Abstract

      • Chemical contaminants

  23. Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices

    • Food and Bioprocess Technology

    • Abstract

      • Listeria monocytogenes
      • Bacterial pathogens

  24. A New Label-Free Impedimetric Affinity Sensor Based on Cholinesterases for Detection of Organophosphorous and Carbamic Pesticides in Food Samples: Impedimetric Versus Amperometric Detection

    • Food and Bioprocess Technology

    • Abstract

      • Pesticide residues
      • Chemical contaminants

  25. Control of Postharvest Quality in Blueberry Fruit by Combined 1-Methylcyclopropene (1-MCP) and UV-C Irradiation

    • Food and Bioprocess Technology

    • Abstract