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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 76 - 100 of 1264

  1. The emergence of novel macrolide resistance island in Macrococcus caseolyticus and Staphylococcus aureus of food origin

    • International Journal of Food Microbiology
    • Food-derived Staphylococcaceae species with severe antimicrobial resistance, especially Staphylococcus aureus, is a major threat to public health. Macrococcus caseolyticus (M. caseolyticus) is a member of the Staphylococcaceae family which plays a vital role in fermented products and disease causation in animals.

      • Bacterial pathogens
      • Staphylococcus aureus
  2. The background microbiota and sanitization agent drive the fate of Listeria monocytogenes in multispecies biofilms formed on a plasma-polymerized coating applied on stainless steel

    • International Journal of Food Microbiology
    • The present study evaluates the anti-biofilm activity of a coating applied with an atmospheric-pressure plasma jet system on AISI 316 stainless steel (SS) against multispecies biofilms containing L. monocytogenes (using background microbiota from three different meat industries) using culture-dependent and culture-independent approaches. Also, the disinfection effectiveness and biofilm evolution after sanitization with two food industry biocides were assessed.

      • Bacterial pathogens
      • Listeria monocytogenes
  3. Characterization of the lytic phage MSP1 for the inhibition of multidrug-resistant Salmonella enterica serovars Thompson and its biofilm

    • International Journal of Food Microbiology
    • The increasing prevalence of multidrug-resistant (MDR) Salmonella is a serious public health threat. Intervention strategies available to control Salmonella mostly target Salmonella enterica serovars Typhimurium and Enteritidis, and little has been investigated to control serovars in serogroup C, such as S. enterica serovar Thompson, despite their increasing prevalence.

      • Bacterial pathogens
      • Salmonella
  4. Biofilm formation, sodium hypochlorite susceptibility and genetic diversity of Vibrio parahaemolyticus

    • International Journal of Food Microbiology
    • Vibrio parahaemolyticus is a marine oriented pathogen; and biofilm formation enables its survival and persistence on seafood processing plant, complicating the hygienic practice. The objectives of this study are to assess the ability of V.

      • Bacterial pathogens
      • Vibrio
  5. Proteome analysis of Campylobacter jejuni poultry strain 2704 survival during 45 min exposure to peracetic acid

    • International Journal of Food Microbiology
    • Peracetic acid (PAA) applied to whole poultry carcasses can reduce the number of Campylobacter, a leading cause of human gastroenteritis. However, previous modelling experiments indicated that Campylobacter survived in greater numbers when pre-treated with a thermal stress equivalent to poultry processing scalding prior to chilling with PAA than when subject to chilling with PAA only.

      • Bacterial pathogens
      • Campylobacter
  6. Natural variation and drought-induced differences in metabolite profiles of red oak-leaf and Romaine lettuce modulated the interaction with Salmonella enterica

    • International Journal of Food Microbiology
    • Nutrients on produce surfaces are vital for successful enteric pathogen colonisation. In this study, we investigated natural variation in metabolite profiles of Romaine ‘Parris Island Cos’ and red oak-leaf lettuce ‘Mascara’ under regular and restricted watering conditions.

      • Bacterial pathogens
      • Salmonella
  7. Genomic characterization and application of a novel bacteriophage STG2 capable of reducing planktonic and biofilm cells of Salmonella

    • International Journal of Food Microbiology
    • As one major foodborne pathogen, Salmonella can cause serious food poisoning outbreaks worldwide. Bacteriophage therapy is increasingly considered as one of the promising antibacterial agents for the biocontrol of foodborne pathogens. In the current study, a lytic phage STG2 capable of infecting S. enteritidis and S.

      • Bacterial pathogens
      • Salmonella
  8. Deciphering the induction of Listeria monocytogenes into sublethal injury using fluorescence microscopy and RT-qPCR

    • International Journal of Food Microbiology
    • The adaptive response of bacterial cells to changing environmental conditions depends on the behavior of single cells within the population. Exposure of Listeria monocytogenes to sublethal acidic conditions in foods or in the gastrointestinal track of the host may induce injuries relevant to difficult physiological states within the dormancy continuum.

      • Bacterial pathogens
      • Listeria monocytogenes
  9. Heating temperature and water activity of alfalfa seeds affect thermal inactivation of Salmonella and maintaining seed viability

    • International Journal of Food Microbiology
    • Sprouts have been involved in many outbreaks of salmonellosis where seeds were identified as the likely source of contamination. This study aimed to develop an effective heat treatment that could achieve a >5-log reduction of Salmonella inoculated on alfalfa seeds while maintaining seed viability and vigor. Effects of seeds' water activity (aw) and heat treatment temperature on Salmonella inactivation and seed viability were determined.

      • Bacterial pathogens
      • Salmonella
  10. Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data

  11. Chemical profile, antibacterial, antioxidant, and anisakicidal activities of Thymus zygis subsp. gracilis essential oil and its effect against Listeria monocytogenes

    • International Journal of Food Microbiology
    • In this work, the chemical composition of Thymus zygis subsp. gracilis collected from Ifrane, Morocco, along with the evaluation of the antibacterial, anti-biofilm of Listeria monocytogenes activities, larvicidal effect against L3 larvae

      • Bacterial pathogens
      • Listeria monocytogenes
  12. Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage

    • International Journal of Food Microbiology
    • This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16 °C.

      • Bacterial pathogens
      • Listeria monocytogenes
  13. Hydroquinone derivatives attenuate biofilm formation and virulence factor production in Vibrio spp

    • International Journal of Food Microbiology
    • Gram-negative Vibrio parahaemolyticus is a halophilic human pathogen known to be the leading cause of food poisoning associated with consuming uncooked or undercooked seafood. The increasing presence and contamination of seafood have caused serious safety concerns in food facilities. Notably, it can form biofilms on food surfaces that confer resistance to antimicrobial treatments.

      • Bacterial pathogens
      • Vibrio
  14. Differences in the effectiveness of the high-efficient concentrated pretreatment method on the norovirus detection in oysters and mussels

    • International Journal of Food Microbiology
    • Oysters and mussels are important vectors for norovirus (NoV). An efficient pretreatment method for NoV detection in oysters based on ISO 15216-2:2019 was established in our previous work, but its effectiveness for other types of shellfish remains unknown. Therefore, this study systematically compared the differences between the standard and modified ISO methods in detecting NoV for oysters and mussels.

      • Viruses
      • Norovirus
  15. Occurrence and seasonality of Campylobacter spp. in Portuguese dairy farms

    • International Journal of Food Microbiology
    • The growing idea that natural products are better for consumption is creating behaviors that can lead to food safety problems and an increase of healthcare costs. One of the trending products is raw milk, which in some countries is sold by vending machines outside dairy farms. Campylobacteriosis is the most common gastrointestinal infection in humans in the European Union since 2005.

      • Bacterial pathogens
      • Campylobacter
  16. Transcriptomic analysis reveals the antibacterial mechanism of phenolic compounds from kefir fermented soy whey against Escherichia coli 0157:H7 and Listeria monocytogenes

    • International Journal of Food Microbiology
    • Transcriptomic analysis was used to investigate the antibacterial mechanism of phenolic compounds from kefir fermented soy whey (FSP) against Escherichia coli 0157:H7 and Listeria monocytogenes. The kefir fermentation increased the concentration of several phenolic aglycones with proven antibacterial efficacy in the FSP. The time-kill curve showed that 2× MICs of the FSP killed >99.9 % of the strains within 2 h of exposure.

      • Bacterial pathogens
      • Listeria monocytogenes
  17. Transduction of stx2a mediated by phage (Φ11-3088) from Escherichia coli O104:H4 in vitro and in situ during sprouting of mung beans

    • International Journal of Food Microbiology
    • Escherichia coli O104:H4 strain 11-3088 encoding Stx2a is epidemiologically related to the foodborne outbreak associated with sprouts in Germany, 2011. Sprouting provides suitable conditions for bacterial growth and may lead to transduction of non-pathogenic strains of E. coli with Stx phages. Although transduction of E. coli by Stx phages in food has been documented, data on the phages from E. coli O104:H4 is limited.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  18. Clostridium perfringens associated with dairy farm systems show diverse genotypes

    • International Journal of Food Microbiology
    • Clostridium perfringens is a bacterial species of importance to both public and animal health. Frequently found in food system environments, it presents a risk to food animal health such as dairy herds, and may cross contaminate associated ingredients or food products, with potential to cause sporadic and outbreaks of disease in human populations, including gastroenteric illness. In this study, we characterized C.

      • Bacterial pathogens
      • Clostridium perfringens
  19. Response of sensitive and resistant Listeria monocytogenes strains against bacteriocins produced by different Enterococcus spp. strains

    • International Journal of Food Microbiology
    • Listeria monocytogenes is a relevant foodborne pathogen causing invasive listeriosis in humans, a disease with high mortality rates. Its ubiquity and growth characteristics enable this pathogen to survive harsh food processing environments. The addition of bacteriocins, antimicrobial peptides ribosomally synthesized by certain bacteria, appears as a natural alternative to control this pathogen in food. However, the emergence of L.

      • Bacterial pathogens
      • Listeria monocytogenes
  20. Quantitative risk assessment model to investigate the public health impact of varying Listeria monocytogenes allowable levels in different food commodities: A retrospective analysis

    • International Journal of Food Microbiology
    • Invasive listeriosis is a potentially fatal foodborne disease that according to this study may affect up to 32.9 % of the US population considered as increased risk and including people with underlying conditions and co-morbidities. Listeria monocytogenes has been scrutinized in research and surveillance programs worldwide in Ready-to-Eat (RTE) food commodities (RTE salads, deli meats, soft/semi-soft cheese, seafood) and frozen vegetables in the last 30 years with an estima

      • Bacterial pathogens
      • Listeria monocytogenes
  21. Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination

    • International Journal of Food Microbiology
    • The primary seafood-borne pathogen Vibrio parahaemolyticus seriously threats the health of consumers preferring raw-fish products, becoming a global concern in food safety. In the present study, we found ferrous sulfate (FeSO4), a nutritional iron supplement, could efficiently induce the death of V. parahaemolyticus. Further, the bactericidal mechanisms of FeSO4 were explored.

      • Bacterial pathogens
      • Vibrio
  22. Prevalence, antibiotic resistance, and molecular epidemiology of Listeria monocytogenes isolated from imported foods in China during 2018 to 2020

    • International Journal of Food Microbiology
    • A total of 1797 imported food samples collected during 2018 to 2020 were investigated for Listeria monocytogenes. Antibiotic susceptibility tests and whole genome sequencing analysis were performed for the obtained isolates. The overall prevalence of L. monocytogenes was 5.62 %; the highest prevalence was observed for pork (13.65 %), followed by fish (6.25 %), sheep casing (6.06 %), chicken (3.61 %), and beef (2.06 %).

      • Bacterial pathogens
      • Listeria monocytogenes
  23. Prevalence of the phenicol resistance gene fexA in Campylobacter isolated from the poultry supply chain

    • International Journal of Food Microbiology
    • Florfenicol, an animal-specific broad-spectrum antibiotic, has been widely used in livestock and poultry breeding, which leads to the high antimicrobial resistance (AMR) of Campylobacter in food animals.

      • Bacterial pathogens
      • Campylobacter
  24. The magnitude of cell invasion and cell-to-cell spread of Listeria monocytogenes is correlated with serotype-specific traits

    • International Journal of Food Microbiology
    • Listeriosis is a foodborne disease caused by the Gram-positive bacterium Listeria monocytogenes, a pathogen that modulates its intracellular survival via vacuolar escape and cytosolic replication. In the present study, we examined the ability of 58 Lmonocytogenes isolates recovered in Brazil (beef, clinical and environmental samples, from 1978 to 2013) to invade, replicate and spread in a human intestinal epithelial cell line (Caco-2).

      • Bacterial pathogens
      • Listeria monocytogenes
  25. Phenyllactic acid application to control Listeria monocytogenes biofilms and its growth in milk and spiced beef

    • International Journal of Food Microbiology
    • Listeria monocytogenes, as a food-associated pathogen, is able to develop biofilms on different surfaces of food contact, which seriously threatens food safety. Phenyllactic acid (PLA) exhibits excellent inhibitory effects on many bacterial strains including L.

      • Bacterial pathogens
      • Listeria monocytogenes