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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 412

  1. Role of milk and milk products in the spread of methicillin‐resistant Staphylococcus aureus in the dairy production chain

    • Thu, 08/04/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Milk and milk products can harbor a multiple varieties of microorganisms. Therefore, they can be an important source of foodborne pathogens, including multidrug-resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) causes a wide spectrum of infections both in animals and humans.

      • Bacterial pathogens
      • Staphylococcus aureus
  2. Identification and antibiotic resistance of Cronobacter spp. isolated from dried edible mushrooms

    • Thu, 07/21/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Cronobacter spp. is an important foodborne pathogen that can cause life-threatening diseases in infants and immunocompromised adults. The present study was carried out to understand the prevalence and characterization of Cronobacter spp.

      • Bacterial pathogens
      • Cronobacter
  3. Switchgrass extractives to mitigate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium contamination of romaine lettuce at pre‐ and postharvest

    • Thu, 07/21/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. The antimicrobial potential of switchgrass extractives (SE) was evaluated on cut lettuce leaves and romaine lettuce in planta, using rifampicin-resistant Escherichia coli O157:H7 and Salmonella Typhimurium strain LT2 as model pathogens. Cut lettuce leaves were swabbed with E. coli O157:H7 or S. Typhimurium followed by surface treatment with 0.8% SE, 0.6% sodium hypochlorite, or water for 1 to 45 min.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7
      • Salmonella
  4. Predictive models for the growth of Salmonella spp., Listeria spp., and Escherichia coli in lettuce harvested on Taiwanese farms

    • Sun, 07/10/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. This study aimed at developing predictive models for SalmonellaListeria, and E. coli in lettuce iceberg (Lactuca sativa) locally grown in Taiwan. The models were developed under constant temperature levels (5, 10, 15, 20, and 25°C) and validated under dynamic temperature conditions (18°C for 4 h, 7°C for 48 h, 23°C for 4 h).

      • Bacterial pathogens
      • Salmonella
  5. Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens

    • Thu, 06/30/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Chicken wings are among the most popular poultry products for home and foodservice consumption. Poultry products must be handled and cooked safely to decrease the risk of foodborne salmonellosis for consumers. This study aims to validate the use of domestic appliances (convection and air fryer ovens) for the thermal inactivation of Salmonella on chicken wings.

      • Bacterial pathogens
      • Salmonella
  6. Effect of different cadmium levels in Boletus griseus on bioaccessibility, bioavailability, and intestinal flora by establishing a complete bionic digestion system in vitro

    • Thu, 06/30/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. The bioaccessibility and bioavailability of different cadmium (Cd) levels (low: 7.31 mg/kg, medium: 24.20 mg/kg, high: 41.64 mg/kg) in Boletus griseus were evaluated by establishing a bionic digestive system in vitro. The results showed that the bioaccessibility of high Cd level by gastrointestinal digestion was significantly higher than other two levels.

      • Chemical contaminants
      • Heavy Metals
  7. Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese

    • Fri, 06/10/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Several types of cheeses including white brined cheese have been linked to listeriosis outbreaks worldwide. This study aimed to (i) investigate the in vitro inhibitory activity of zinc oxide (ZnO) nanoparticles (NPs) at concentrations of 0.0125–0.1% against three Listeria monocytogenes strains at 10 or 37°C, (ii) evaluate the antimicrobial efficiency of chitosan-based coating containing 1.0% ZnO NPs against L.

      • Bacterial pathogens
      • Listeria monocytogenes
  8. High‐pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA‐qPCR

    • Tue, 05/24/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Propidium monoazide coupled to real time PCR (PMA-qPCR) is a novel methodology proposed for the quantification of viable bacteria in food after microbial inactivation treatments. The aim of this work was to assess the effectiveness of different pressure levels on the lethality of a pool of Escherichia coli O157 strains in beef burgers by plate count and PMA-qPCR using uidA as target gene.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
  9. Health risk assessment using in vitro simulation in assessing bioavailability of cadmium in rice from main producing areas across China

    • Wed, 05/04/2022 - 05:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Rice is a recognized source of cadmium (Cd) exposure. In this study, a total of 102 rice samples were obtained from main producing rice regions of China, and the bioavailability of Cd in rice were assessed by using an in vitro digestion method combined with a Caco-2 cell monolayer model.

      • Chemical contaminants
      • Heavy Metals
  10. Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance

    • Sat, 04/30/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. The occurrence of disease outbreaks involving low-water-activity (aw) foods has gained increased prominence due in part to the fact that reducing free water in these foods is normally a measure that controls the growth and multiplication of pathogenic microorganisms. Salmonella, one of the main bacteria involved in these outbreaks, represents a major public health problem worldwide and in Brazil, which highlights the importance of good man

      • Bacterial pathogens
      • Salmonella
  11. Purification and characterization of Lactobacillus plantarum‐derived bacteriocin with activity against Staphylococcus argenteus planktonic cells and biofilm

    • Wed, 04/27/2022 - 04:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Bacteriocins inhibit various foodborne bacteria in planktonic and biofilm forms. However, bacteriocins with antibacterial and antibiofilm activity against Staphylococcus argenteus, a pathogen that can cause food poisoning, are still poorly known.

      • Bacterial pathogens
      • Staphylococcus aureus
  12. Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation

    • Wed, 01/19/2022 - 06:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Hummus is a popular dip in the Middle East region prepared by mixing the boiled chickpeas with tahini and other ingredients, and because its consumption has increased world-wide some notoriety has developed following an increase in the incidence of hummus-related illness outbreaks and recalls.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
  13. Antimicrobial effects of chitosan and garlic against Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in hummus during storage at various temperatures

    • Sat, 01/15/2022 - 12:00
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Abstract The study aimed to evaluate the antimicrobial activity of 0.5 or 1% (w/w) chitosan and 1% (w/w) garlic against Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in hummus dip stored at 4, 10, or 25°C for 28, 21, or 7 days, respectively. In hummus without garlic, at all storage temperatures and storage periods, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7
      • Listeria monocytogenes
      • Salmonella
  14. Analysis of dietary exposure and risk assessment of pesticide residues in roots and rhizomes of Chinese herbs

    • Wed, 01/12/2022 - 22:17
    • Journal of Food Science
    • Journal of Food Science, EarlyView.

      • Chemical contaminants
      • Pesticide residues
  15. Detection, quantification, and characterization of Salmonella enterica in mango, tomato, and raw chicken purchased in the central region of Mexico

    • Wed, 01/12/2022 - 22:17
    • Journal of Food Science
    • Journal of Food Science, EarlyView. To estimate human exposure to Salmonella enterica, it is essential to understand the pathogen distribution and characteristics. Prevalence and concentration of S. enterica were determined in mango, tomato, and raw chicken samples purchased in three states (Aguascalientes, Querétaro, and Guadalajara) located in the central region of Mexico during two seasons. In addition, S.

      • Bacterial pathogens
      • Salmonella
  16. Efficiency of calcined Aluminum‐Magnesium layered double hydroxide for adsorption of aflatoxin M1 from solution and matrix of milk

    • Wed, 01/12/2022 - 22:17
    • Journal of Food Science
    • Journal of Food Science, Volume 86, Issue 12, Page 5200-5212, December 2021.

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  17. A single‐walled carbon nanotubes‐based electrochemical impedance immunosensor for on‐site detection of Listeria monocytogenes

    • Wed, 01/12/2022 - 22:17
    • Journal of Food Science
    • Journal of Food Science, EarlyView.

      • Bacterial pathogens
      • Listeria monocytogenes
  18. Detection, quantification, and characterization of Salmonella enterica in mango, tomato, and raw chicken purchased in the central region of Mexico

    • Mon, 12/27/2021 - 22:05
    • Journal of Food Science
    • Journal of Food Science, EarlyView. To estimate human exposure to Salmonella enterica, it is essential to understand the pathogen distribution and characteristics. Prevalence and concentration of S. enterica were determined in mango, tomato, and raw chicken samples purchased in three states (Aguascalientes, Querétaro, and Guadalajara) located in the central region of Mexico during two seasons. In addition, S.

      • Salmonella
      • Bacterial pathogens
  19. Analysis of dietary exposure and risk assessment of pesticide residues in roots and rhizomes of Chinese herbs

    • Thu, 12/23/2021 - 22:05
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Medicine food homologous (MFH) plants provide therapeutic and health care effects through diet. Thus, a risk assessment system for hazardous ingredient residues is urgently required to ensure their safe use.

      • Pesticide residues
      • Chemical contaminants
  20. A single‐walled carbon nanotubes‐based electrochemical impedance immunosensor for on‐site detection of Listeria monocytogenes

    • Wed, 12/22/2021 - 22:06
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Real-time and sensitive detection of pathogenic bacteria in food is in high demand to ensure food safety. In this study, a single-walled carbon nanotubes (SWCNTs)-based electrochemical impedance immunosensor for on-site detection of Listeria monocytogenes (L. monocytogenes) was developed. A gold-plated wire was functionalized using polyethylenimine (PEI), SWCNTs, streptavidin, biotinylated L. monocytogenes antibodies, and bovine serum albumin (BSA).

      • Listeria monocytogenes
      • Bacterial pathogens
  21. Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice

    • Sun, 12/19/2021 - 22:11
    • Journal of Food Science
    • Journal of Food Science, EarlyView. The antibacterial and antifungal effects of six plant-derived essential oils (EOs) and two types of citrus extracts (CEs) were studied against two pathogenic bacteria (Salmonella Typhimurium and Escherichia coli O157:H7) and three fungi (Aspergillus niger, Penicillium chrysogenum, and Mucor circinelloides).

  22. Efficiency of calcined Aluminum‐Magnesium layered double hydroxide for adsorption of aflatoxin M1 from solution and matrix of milk

    • Sun, 11/14/2021 - 22:08
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Detoxification of aflatoxin M1 from solution and milk using layered double hydroxides was investigated. The Aluminum-Magnesium layered double hydroxide (Al-Mg LDH) and Iron-Magnesium layered double hydroxide (Fe-Mg LDH) were selected in their calcined and non-calcined forms to evaluate the effect of the calcination on detoxification. These materials were produced using the co-precipitation method.

      • Aflatoxins
      • Natural toxins
  23. Assessing the food safety risk of ochratoxin A in coffee: A toxicology‐based approach to food safety planning

    • Wed, 10/13/2021 - 22:05
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Under the Food Safety Modernization Act (FSMA) and preventive controls (PCs) regulations, food manufacturers must consider whether PCs are needed for potential hazards present in food. The mycotoxin ochratoxin A (OTA) is considered a chemical hazard under FSMA. It is produced by several fungal species and can be present in various agricultural commodities, including coffee.

      • Mycotoxins
      • Natural toxins
  24. Polychlorinated dioxins, furans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (dl‐PCBs) in food from Italy: Estimates of dietaryintake and assessment

    • Thu, 09/09/2021 - 22:06
    • Journal of Food Science
    • Dietary intake of polychlorinated dioxins and furans (PCDD/Fs) and dioxin-like polychlorinated biphenyls (dl-PCBs) from various foods (fish and seafood, meat and meat-based products, milk and dairy products, hen eggs, olive oil and fats) was investigated for various sex/age groups of the Italian population. The concentrations of PCDD/Fs and dl-PCBs and their contribution to total TEQ values varied depending on food matrix.

      • Chemical contaminants
      • Dioxins
  25. Impact of cold plasma on the biomolecules and organoleptic properties of foods: A review

    • Mon, 08/02/2021 - 22:06
    • Journal of Food Science
    • Journal of Food Science, EarlyView. Abstract