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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 151 - 175 of 1264

  1. Biofilm genes expression of Listeria monocytogenes exposed to Latilactobacillus curvatus bacteriocins at 10 °C

    • 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
  2. Prevalence and characterization of Salmonella from meat in slaughterhouses in Hangzhou, China

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

    • 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
  4. Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products

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

    • 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.

      • Parasites
      • Cryptosporidium parvum
      • Giardia lamblia
  6. A novel Bacillus cereus bacteriophage DLn1 and its endolysin as biocontrol agents against Bacillus cereus in milk

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

    • 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.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  8. 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

    • 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.

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

    • 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
  10. Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus

    • 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
  11. Hydroxyl-radical activated water for inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes on germinating mung beans

    • International Journal of Food Microbiology
    • The following reports on the generation of hydroxyl-radical activated water prepared by passing a hydrogen peroxide solution containing Fe(III) catalyst through a UV-C reactor. The activated water was subsequently evaluated for antimicrobial activity against Escherichia coli O157:H7 in suspension or when inoculated onto mung beans.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
      • Salmonella
  12. Genetic diversity, virulence factors, and antimicrobial resistance of Listeria monocytogenes from food, livestock, and clinical samples between 2002 and 2019 in China

    • International Journal of Food Microbiology
    • Listeria monocytogenes remains a significant public health threat, leading to invasive listeriosis with severe manifestations (i.e. septicemia, meningitis, and abortion) and up to 30% of fatal cases. Here, we aimed to investigate genotypic diversity, virulence profiles, antimicrobial resistance patterns from a large and integrated population of L.

      • Bacterial pathogens
      • Listeria monocytogenes
  13. Aspergillus flavus La3279, a component strain of the Aflasafe™ biocontrol product, contains a partial aflatoxin biosynthesis gene cluster followed by a genomic region highly variable among A. flavus isolates

    • International Journal of Food Microbiology
    • Aspergillus flavus communities in agricultural fields consist of isolates with varying abilities to produce aflatoxins, which are highly toxic and carcinogenic to humans and animals. Biological control using multiple non-aflatoxigenic strains as a formulation to outcompete aflatoxigenic A. flavus has become a mainstream strategy. Aflasafe™ is a biocontrol product composed of four strains, Ka16127, La3279, La3304 and Og0222.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  14. Genetic diversity of Listeria monocytogenes strains contaminating food and food producing environment as single based sample in Italy (retrospective study)

    • International Journal of Food Microbiology
    • Human listeriosis outbreaks are often associated with food products, which could be contaminated, at the same time, also by different clones of Listeria monocytogenes. This emphasize the need to type more than one L. monocytogenes isolate found in a single food or environmental sample. The purpose of the present study was to evaluate the presence of different L. monocytogenes strains in food and food production environment in order

      • Bacterial pathogens
      • Listeria monocytogenes
  15. A novel multiplex PCR method for simultaneous identification of hypervirulent Listeria monocytogenes clonal complex 87 and CC88 strains in China

    • International Journal of Food Microbiology
    • Listeria monocytogenes is an important foodborne pathogen worldwide, with 20–30% fatality rate in vulnerable persons. The hypervirulent Lmonocytogenes clonal complex (CC) 87 strains have emerging both in food production environments and clinic cases. The objective of this study was to develop a multiplex PCR to simultaneously detect L. monocytogenes CC87 and CC88 strains based on pan-genome analysis.

      • Bacterial pathogens
      • Listeria monocytogenes
  16. GII.4 human norovirus and G8P[1] bovine-like rotavirus in oysters (Crassostrea gigas) from Argentina

    • International Journal of Food Microbiology
    • Bivalve mollusks have been widely recognized as an important source of foodborne virus. The aim of this work was to determine the presence of norovirus (NoV) and rotavirus (RVA) in Pacific cupped oyster (Crassostrea gigas) from Buenos Aires, Argentina. A total of 88 oyster were processed. 7% of pooled samples resulted positive for NoV GII by RT-qPCR. The nucleotide analysis showed that it was closely related to GII.4/Sydney.

      • Viruses
      • Norovirus
  17. The antibacterial activity of plantaricin GZ1–27 against MRSA and its bio-preservative effect on chilled pork in combination with chitosan

    • International Journal of Food Microbiology
    • Methicillin-resistant Staphylococcus aureus (MRSA) poses great threats to human health. In this research, we found that the newly discovered bacteriocin plantaricin GZ1–27 could efficiently inhibit the MRSA, with a MIC of 32 μg/mL. Comprehensive investigations were carried out by analysis of K+ leakage, propidium iodide assay, and cell ultra-structure analysis with scanning electron microscopy and transmission electron microscopy.

      • Bacterial pathogens
      • Staphylococcus aureus
  18. Enterotoxigenicity and genetic relatedness of Staphylococcus aureus in a commercial poultry plant and poultry farm

    • International Journal of Food Microbiology
      • Bacterial pathogens
      • Staphylococcus aureus
  19. The maltose transporter subunit IICB of the phosphotransferase system: An important factor for biofilm formation of Cronobacter

    • International Journal of Food Microbiology
      • Bacterial pathogens
      • Cronobacter
  20. Role of substrate availability in the growth of Campylobacter co-cultured with extended spectrum beta-lactamase-producing Escherichia coli in Bolton broth

    • International Journal of Food Microbiology
      • Bacterial pathogens
      • Campylobacter
  21. Prevalence of multidrug resistant Salmonella spp. in dairy products with the evaluation of the inhibitory effects of ascorbic acid, pomegranate peel extract, and D-tryptophan against Salmonella growth in cheese

    • International Journal of Food Microbiology
    • The present study aimed at investigation of the prevalence and antimicrobial susceptibility of Salmonella spp. in the retailed dairies in Egypt. Besides, the inhibitory effects of some natural additives, including, ascorbic acid, pomegranate peel extract, and D-tryptophan against the isolated Salmonella were evaluated using soft cheese as a food matrix.

      • Bacterial pathogens
      • Salmonella
  22. Dynamics of Listeria monocytogenes and the microbiome on fresh-cut cantaloupe and romaine lettuce during storage at refrigerated and abusive temperatures

    • International Journal of Food Microbiology
      • Bacterial pathogens
      • Listeria monocytogenes
  23. Pathogenic potential of the surviving Salmonella enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid

    • International Journal of Food Microbiology
    • Fresh fruits, especially strawberries, are usually consumed raw without any step to ensure their food safety. Salmonella enterica is one of the most important etiologic agents for foodborne diseases throughout the world and its ability to respond to some stress responses makes it even more dangerous. In the present investigation, we study the survival of S.

      • Bacterial pathogens
      • Salmonella
  24. Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices

    • International Journal of Food Microbiology
    • Following the market trends, the consumption of fresh and cold-pressed juice in Europe is increasing. However, a primary concern – particularly in apple juice – is the related outbreaks caused by food-borne pathogens. One of the challenges is to find methods able to reduce pathogenic loads while avoiding deterioration of nutritional properties and bioactive compounds that occur in thermal pasteurization processes.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  25. Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae

    • International Journal of Food Microbiology
      • Bacterial pathogens
      • Bacillus cereus