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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 1129

  1. Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus

    • Fri, 05/27/2022 - 04:00
    • International Journal of Food Microbiology
    • Penicillium nordicum is the main ochratoxin A (OTA) producing mould in dry-cured meat products. The use of autochthonous microorganisms as protective cultures is a promising strategy to control this hazard. The aim of this work was to evaluate the effect of Debaryomyces hansenii and Staphylococcus xylosus isolated from dry-cured meat products as biocontrol agents (BCAs) against P. nordicum during the ripening of dry-cured fermented sausages.

      • Bacterial pathogens
      • Staphylococcus aureus
  2. Prevalence and diversity of Staphylococcus aureus in the Zambian dairy value chain: A public health concern

    • Mon, 05/23/2022 - 04:00
    • International Journal of Food Microbiology
    • Staphylococcus aureus is an important opportunistic pathogen of both humans and animals. It can cause several diseases, including mastitis, as well as food poisoning by production of heat-stable enterotoxins in food. The aim of this study was to determine the prevalence of S. aureus and the diversity of strains circulating in the Zambian dairy value chain, which have not been studied in detail before.

      • Bacterial pathogens
      • Staphylococcus aureus
  3. Livestock-associated methicillin-resistant Staphylococcus aureus in Czech retailed ready-to-eat meat products

    • Fri, 05/20/2022 - 04:00
    • International Journal of Food Microbiology
    • This study was aimed on the detection of methicillin resistant Staphylococcus aureus (MRSA) in different categories of retailed ready-to-eat (RTE) meat products from the Czech producers and determination of their genetic properties, antimicrobial resistance and virulence. In RTE meat products, 2% (4/181) of examined samples were MRSA positive. MRSA strains were detected only in durable fermented meat products made exclusively from pork meat.

      • Bacterial pathogens
      • Staphylococcus aureus
  4. Evaluation of gallic acid on membrane damage of Yersinia enterocolitica and its application as a food preservative in pork

    • Sat, 05/14/2022 - 04:00
    • International Journal of Food Microbiology
    • This study was aimed to examine the membrane damage mechanism of gallic acid (GA) on Yersinia enterocolitica BNCC 108930, and to explore whether GA can prolong the shelf life of pork. The minimal inhibitory concentration (MIC) of GA against Y. enterocolitica was determined by adopting the broth microdilution method. Second, an investigation was conducted on the morphological and physiological variations of Y. enterocolitica after the GA treatment.

      • Bacterial pathogens
      • Yersinia
  5. Synergistic antibacterial effects of low-intensity ultrasound and peptide LCMHC against Staphylococcus aureus

    • Tue, 05/10/2022 - 04:00
    • International Journal of Food Microbiology
    • The increasing demand for ready-to-eat fresh foods requires the use of non-thermal sterilization, hence, the application of antimicrobial peptides (AMPs) combined with ultrasound could serve as a novel food preservation method to prevent foodborne diseases. In this study, in silico tools were used to predict and screen potential AMPs from the antimicrobial amino acid sequence of myosin heavy chain of Larimichthys crocea.

      • Bacterial pathogens
      • Staphylococcus aureus
  6. Application of metabolomics analysis to aid in understanding the pathogenicity of different lineages and different serotypes of Listeria monocytogenes

    • Sun, 05/01/2022 - 04:00
    • International Journal of Food Microbiology
    • Listeria monocytogenes is a foodborne pathogen with high mortality in young children, elderly persons, pregnant women, and immune-compromised individuals. Most human listeriosis cases are associated with four serotypes (1/2a, 1/2b, 1/2c and 4b) within lineages I and II. The intracellular metabolic changes in L. monocytogenes from different lineages and serotypes remain unclear.

      • Bacterial pathogens
      • Listeria monocytogenes
  7. Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage

    • Sun, 05/01/2022 - 04:00
    • International Journal of Food Microbiology
    • This study aimed to determine Salmonella enterica occurrence along the soybean meal production chain (raw material, in-processing samples, final products, and in the environment of five processing plants), characterize the isolates, and assess the survival of Salmonella Senftenberg 775W in soybeans sto

      • Bacterial pathogens
      • Salmonella
  8. Prevalence and levels of Campylobacter in broiler chicken batches and carcasses in Ireland in 2017–2018

    • Fri, 04/29/2022 - 04:00
    • International Journal of Food Microbiology
    • In 2008, an EU wide baseline survey of broilers revealed a high Campylobacter prevalence. To assist with industry-wide controls, updated data were required. The primary objective of this study was to establish up-to-date data on Campylobacter carriage and carcass contamination in Irish broilers. Monthly samples were collected from the three largest broiler processing plants in Ireland over a twelve-month period.

      • Bacterial pathogens
      • Campylobacter
  9. Nanoencapsulated plant-based antifungal formulation against the Aspergillus flavus and aflatoxin B1 contamination: Unraveling the biochemical and molecular mechanism of action

    • Fri, 04/22/2022 - 04:00
    • International Journal of Food Microbiology
    • Aflatoxin B1 (AFB1) is one of the most toxic fungal secondary metabolites associated with Aspergillus flavus contaminated food products. Although a range of synthetic chemicals has been used to control molds contamination, most of them possess a risk to the health and environment. The study reports the efficacy of nanoencapsulated plant-based synergistic antifungal formulation (Ne-CGT) as a green chemical agent against Aspergillus flavus and AFB1 contamination.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  10. Broad host range bacteriophage, EscoHU1, infecting Escherichia coli O157:H7 and Salmonella enterica: Characterization, comparative genomics, and applications in food safety

    • Fri, 04/22/2022 - 04:00
    • International Journal of Food Microbiology
    • Shiga toxin-producing Escherichia coli and Salmonella enterica are important pathogens worldwide. Bacteriophages can be effectively used to reduce the incidence of foodborne pathogens. The host recognition systems of phages are highly specific, with the host range of a common phage being limited to the species or strain level. Here, we characterized a novel broad-host-range phage, EscoHU1, that infects several bacterial species, including E. coli and S.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Salmonella
  11. Antimicrobial resistance and genomic relationships of Salmonella enterica from Australian cattle

    • Sun, 04/10/2022 - 04:00
    • International Journal of Food Microbiology
    • The aim of this study was to evaluate phenotypic and genotypic AMR characteristics of Salmonella enterica isolates from Australian cattle collected through a structured national survey utilizing 1001 faecal samples collected from healthy cattle at slaughter.

      • Bacterial pathogens
      • Salmonella
  12. Occurrence of hepatitis E virus (HEV) in Calabrian wild boars

    • Sat, 04/09/2022 - 04:00
    • International Journal of Food Microbiology
    • Hepatitis E virus (HEV) is an emerging pathogen in industrialized countries. HEV infections in humans are mainly related to the HEV-3 genotype, predominant in Europe and widespread in wild boars' food products.

      • Viruses
      • Hepatitis
  13. Effect of household sanitizing agents and electrolyzed water on Salmonella reduction and germination of sunflower and roselle seeds

    • Tue, 04/05/2022 - 04:00
    • International Journal of Food Microbiology
    • Sprout consumption has become more popular due to a new variety of sprouts being introduced to the market. However, sprout seeds are a major source of sprout contamination and have been linked to most sprout-associated foodborne outbreaks.

      • Bacterial pathogens
      • Salmonella
  14. Survival kinetics, membrane integrity and metabolic activity of Salmonella enterica in conventionally and osmotically dehydrated coconut flakes

    • Mon, 04/04/2022 - 04:00
    • International Journal of Food Microbiology
    • Many outbreaks involving Salmonella enterica in dehydrated coconut have been reported. Little is known about the survival of S. enterica in dehydrated coconut flakes at common retail or domestic storage conditions. This study evaluated the behavior of a S. enterica cocktail (S. Enteritidis PT4, S. Typhimurium PT4, S. Bredeney, S.

      • Bacterial pathogens
      • Salmonella
  15. Characterization of the O-antigen gene clusters and development of a molecular serotyping method for Vibrio fluvialis

    • Sat, 04/02/2022 - 04:00
    • International Journal of Food Microbiology
    • Vibrio fluvialis is an emerging foodborne pathogen that causes severe infections. Serotyping based on surface polysaccharide antigens is important for the clinical detection and epidemiological surveillance of pathogens such as V. fluvialis. For example, variation of the O-antigen, which is highly polymorphic and is responsible for the majority of antigenic variability on the bacterial cell surface, provides the basis for serotyping of Gram-negative bacteria.

      • Bacterial pathogens
      • Vibrio
  16. Biofilm genes expression of Listeria monocytogenes exposed to Latilactobacillus curvatus bacteriocins at 10 °C

    • Wed, 03/30/2022 - 04:00
    • International Journal of Food Microbiology
    • Listeria monocytogenes is a foodborne pathogen able to survive in a wide range of conditions, including low temperatures, being highly persistent in the food-processing environments. Anti-listerial bacteriocins produced by Latilactobacillus curvatus CRL705 and CRL1579 were used to prevent/control biofilm formation of L. monocytogenes FBUNT, Scott A and CECT 4031T strains at 10 °C and genes transcription was evaluated.

      • Bacterial pathogens
      • Listeria monocytogenes
  17. Prevalence and characterization of Salmonella from meat in slaughterhouses in Hangzhou, China

    • Wed, 03/30/2022 - 04:00
    • International Journal of Food Microbiology
    • Salmonella is an essential food-borne pathogenic microorganism. Humans could get infected by consuming of Salmonella-contaminated foods, especially contaminated meat. In this study, a total of 580 retail meat samples (280 pork, 240 chicken, and 60 goose) were collected from slaughterhouses in Hangzhou to determine the prevalence and antimicrobial susceptibility patterns of Salmonella.

      • Bacterial pathogens
      • Salmonella
  18. Bayesian global regression model relating product characteristics of intermediate moisture food products to heat inactivation parameters for Salmonella Napoli and Eurotium herbariorum mould spores

    • Fri, 03/25/2022 - 04:00
    • International Journal of Food Microbiology
    • Thermal inactivation of pathogenic and spoilage organisms in low and intermediate moisture foods is of critical importance for guaranteeing microbiological safety and stability of these products. Producers tendentially reduce salt in low and intermediate moisture foods because of nutritional health considerations, but it is unclear how this affects microbial inactivation rates during pasteurization.

      • Bacterial pathogens
      • Salmonella
  19. Ready-to-eat salads and berry fruits purchased in Italy contaminated by Cryptosporidium spp., Giardia duodenalis, and Entamoeba histolytica

    • Fri, 03/18/2022 - 12:00
    • International Journal of Food Microbiology
    • Ready-to-eat (RTE) salads and berries are increasingly consumed in industrialized countries. These products can be contaminated by pathogenic parasites that have been responsible for foodborne outbreaks worldwide. In Italy, there are few data on contamination of RTE salads and berries with parasite transmission stages and this requires more-in-depth investigations.

      • Cryptosporidium parvium
      • Parasites
      • Giardia lamblia
  20. Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products

    • Fri, 03/18/2022 - 12:00
    • International Journal of Food Microbiology
    • Primary and secondary models were developed for quantitatively characterizing the survival of Listeria monocytogenes in soy-sauce based acidified Asian style products that do not undergo a thermal treatment. The objective of this study was to quantify the effect of food matrix properties on L. monocytogenes' survival in soy sauce-based products.

      • Bacterial pathogens
      • Listeria monocytogenes
  21. A novel Bacillus cereus bacteriophage DLn1 and its endolysin as biocontrol agents against Bacillus cereus in milk

    • Thu, 03/10/2022 - 12:00
    • International Journal of Food Microbiology
    • Bacillus cereus is a common foodborne pathogen that causes vomiting and diarrheal symptoms. Due to its spore-forming ability, B. cereus can resist physical sterilization and possess a relatively high contamination level in dairy products; therefore, it is necessary to develop an efficient strategy to control the growth of B. cereus. In this study, a novel bacteriophage, named DLn1, was isolated and characterized, and its endolysin was expressed.

      • Bacterial pathogens
      • Bacillus cereus
  22. Effect of storage temperature and time on the behavior of Salmonella, Listeria monocytogenes, and background microbiota on whole fresh avocados (Persea americana var Hass)

    • Wed, 03/09/2022 - 06:00
    • International Journal of Food Microbiology
    • Avocados are popular fruits; however, contamination of whole fresh avocados and avocado products with foodborne pathogens has raised concern about their safety. Recalls and import alerts of avocado products due to contamination with Listeria monocytogenes cause important economic losses. The behavior of SalmonellaL. monocytogenes, and background microbiota on whole fresh avocados at 5 and 25 °C as affected by temperature and time of storage was investigated.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  23. Levels and genotypes of Salmonella and levels of Escherichia coli in frozen ready-to-cook chicken and turkey products in England tested in 2020 in relation to an outbreak of S. Enteritidis

    • Sat, 03/05/2022 - 12:00
    • International Journal of Food Microbiology
    • Frozen reformulated (FR) breaded chicken products have previously been implicated in causing human salmonellosis. A multi-country Salmonella enterica serovar Enteritidis outbreak involving several strains with >400 reported human cases in the UK occurred in 2020. Initially S. Infantis was detected in one sample from a case home but S. Enteritidis was then also isolated using a S. Enteritidis specific PCR in combination with isolation via a Craigie-tube.

      • Bacterial pathogens
      • Salmonella
  24. Heat resistance comparison of Salmonella and Enterococcus faecium in cornmeal at different moisture levels

    • Fri, 03/04/2022 - 06:00
    • International Journal of Food Microbiology
    • Adequate surrogate identification is critical for validating in-plant thermal process controls for Salmonella inactivation in different food matrices. This study compared the thermal inactivation parameters (D- and z-values) and evaluated the heat resistance of Enterococcus faecium (8459) as a surrogate for a 5-serovar Salmonella cocktail in cornmeal.

      • Bacterial pathogens
      • Salmonella
  25. Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus

    • Fri, 03/04/2022 - 06:00
    • International Journal of Food Microbiology
    • The objective of this work is to match available phylogenetic information for Bacillus cereus strains with published thermal resistance parameters (D90°Cz) and to use this information to develop refined inactivation models for B. cereus sensu lato. To do so, the thermal resistance parameters were retrieved for 57 strains of B. cereus that could be assigned to a phylogenetic group.

      • Bacterial pathogens
      • Bacillus cereus