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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 1 - 25 of 310

  1. Unveiling the persistent threat: recent insights into Listeria monocytogenes adaptation, biofilm formation, and pathogenicity in foodborne infections

    • Journal of Food Science and Technology
    • Listeriosis is a severe disease caused by the foodborne pathogen Listeria monocytogenes, posing a significant risk to vulnerable populations such as the elderly, pregnant women, and newborns. While relatively uncommon, it has a high global mortality rate of 20–30%. Recent research indicates that smaller outbreaks of the more severe, invasive form of the disease occur more frequently than previously thought, despite the overall stable infection rates of L.

      • Bacterial pathogens
      • Listeria monocytogenes
  2. Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets

    • Journal of Food Science and Technology
    • Escherichia coli and Staphylococcus aureus are the most important food borne pathogen transmitting from animal meat and meat products. Therefore, it is vital to design an accurate and specific diagnostic tool for identifying those food-borne pathogens in animal meat and meat products. In the current study, E. coli, methicillin-resistant and sensitive S. aureus (MRSA and MSSA) were simultaneously detected using a developed triplex PCR-based technique.

      • Bacterial pathogens
      • Staphylococcus aureus
  3. Microbiology proficiency testing in fish and fishery products: detection of Listeria monocytogenes and Salmonella spp.

    • Journal of Food Science and Technology
    • This paper presents the results of two proficiency testing (PT) rounds conducted by the Export Inspection Agency (EIA) Chennai laboratory in 2021 for food testing laboratories in India. The PT program was designed in accordance with ISO/TS 22117, a standard for proficiency testing in food microbiology, and targeted Listeria monocytogenes and Salmonella spp as the organisms of focus.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  4. Development and evaluation of a vacuum impregnation system for enhancement of biochemical properties of food materials

    • Journal of Food Science and Technology
    • Vacuum impregnation is a novel methodology for adding various substances to porous foods. This study aimed to develop a cost effective automate system for vacuum impregnation of food materials to enhance their nutritional, functional and sensory properties depending on the functionality of the impregnation solution.

      • Produce Safety
      • Fresh Cut
  5. Genotypic diversity and antagonistic activities of enterococci isolated from pastırma

    • Journal of Food Science and Technology
    • The biodiversity of enterococci from pastırma (a traditional Turkish dry-cured meat product) by genotypic identification and the antagonistic activities of strains were investigated. Pastırma samples taken from 20 different small-scale factories were subjected to microbiological and physicochemical analysis. A hundred enterococci isolates were identified by 16S rRNA gene sequence analysis.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Staphylococcus aureus
  6. Occurrence, genetic diversity and resistance profiles of Salmonella enterica from Brazilian sausages collected at production facilities

    • Journal of Food Science and Technology
    • This study aimed to investigate the occurrence and the genetic diversity of Salmonella enterica subsp. enterica in sausages from Southern Brazil, evaluate virulence genes and determine the phenotypic and genotypic basis of antimicrobial and sanitizer resistance. Salmonella was detected in sausage samples with an overall prevalence of 5.5%. The prevalent serovars were S. Infantis and S. Rissen.

      • Bacterial pathogens
      • Salmonella
  7. Tannic acid-layered hydroxide salt hybrid: assessment of antibiofilm formation and foodborne pathogen growth inhibition

    • Journal of Food Science and Technology
    • Pathogenic bacteria in food are a public health problem worldwide. Polyphenolic bioactive compounds with antimicrobial activity and antioxidant capacity represent a tangible alternative to overcome this problem. To preserve the biological functions of phenolic compounds such as tannic acid, which has been described to possess antioxidant and antimicrobial activity, this study describes the synthesis of a zinc nanohydroxide to stabilize its properties.

      • Bacterial pathogens
      • Salmonella
      • Staphylococcus aureus
  8. Biogenic silver nanoparticles and cinnamaldehyde as an effective sanitizer for fresh sweet grape tomatoes

    • Journal of Food Science and Technology
    • This study evaluated the antibacterial activity of cinnamaldehyde (CIN) and biogenic silver nanoparticles (BioAgNP), alone and in combination, against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus in vitro. Their sanitation activities on fresh sweet grape tomatoes were also evaluated. CIN and BioAgNP inhibited the growth of the tested bacteria, and at low concentrations, their combinations presented a synergistic effect.

      • Bacterial pathogens
      • Salmonella
      • Staphylococcus aureus
  9. Facile analysis of mycotoxin in coffee and tea samples using a novel semi-automated in-syringe based fast mycotoxin extraction (FaMEx) technique coupled with direct-injection ESI-MS/MS analysis

    • Journal of Food Science and Technology
    • Identifying the risk of ochratoxin A in our daily food has become fundamental because of its toxicity. In this work, we report a novel semi-automated in-syringe-based fast mycotoxin extraction (IS-FaMEx) technique coupled with direct-injection electrospray-ionization tandem mass spectrometer (ESI-MS/MS) detection for the quantification of ochratoxin A in coffee and tea samples.

      • Natural toxins
      • Mycotoxins
  10. Arsenic contamination in rice, radiation and chemical methods of measurement, and implications for food safety

    • Journal of Food Science and Technology
    • Rice products, including those given to infants, could be naturally polluted with arsenic. This issue for all age groups should be a top priority for the world food industry and the public. Food regulators assume incorrectly that infants’ food and other rice products are safe, and health, agriculture and commerce authorities follow no clear guidelines. A common measure has been to place a ML on the amount of iAs in white rice and food intended for children and pregnant women.

      • Chemical contaminants
      • Heavy Metals
  11. Gamma radiation processing for extending shelf-life and ensuring quality of minimally processed ready-to-eat onions

    • Journal of Food Science and Technology
    • Onions are always in high demand owing to various culinary as well as health protective properties and these days there is increased consumer preference for ready-to-eat or ready-to-cook onions. In this context, the current study was aimed to extend the keeping quality of minimally processed onions for an extended period while ensuring microbial safety as well as sprouting inhibition through an integrated approach.

      • Bacterial pathogens
      • Salmonella
  12. Regulatory landscape of risk assessment of pesticide residues in processed foods in India: a perspective

    • Journal of Food Science and Technology
    • In India, the levels of pesticide residues in Raw Agricultural Commodities (RAC) are being subjected to adequate legal regulations, and the health-risks associated with them are determined from time to time adhering to global standards. Since RACs are generally consumed by humans as the processed foods (PF), it is imperative to monitor the levels of pesticide residues in them in order to approach a realistic analysis of dietary exposure and concomitant health risk assessment.

      • Chemical contaminants
      • Pesticide residues
  13. A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage

    • Journal of Food Science and Technology
    • Control of biogenic amines (BAs) is important to guarantee the safety of sausage-like fermented meat products. This study investigated the influences of tea polyphenols (TP) and its lipophilic palmitic acid-modified derivatives, palmitoyl-TP (pTP) and palmitoyl-epigallocatechin gallate (pEGCG), on BAs and microbial ecosystem in Chinese sausages.

      • Bacterial pathogens
      • Staphylococcus aureus
  14. Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid

    • Journal of Food Science and Technology
    • Globally, the Peruvian squid (Dosidicus gigas) has the highest productivity among squid species. However, due to its high-water content and astringent taste, it has limited fresh food value. This study used Peruvian squid meat as the primary material to prepare thin slices of dried squid meat paper mixed with pork.

      • Bacterial pathogens
      • Salmonella
  15. Duplex real-time PCR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat products

    • Journal of Food Science and Technology
    • Listeria contamination in foods of animal origin is one of the most concerning food safety issues. A duplex, SYBR green-based, real-time PCR assay was developed with high-resolution melting analysis-based differentiation of the genus Listeria and Listeria monocytogenes. The primers were designed and tested against other related foodborne pathogens.

      • Bacterial pathogens
      • Listeria monocytogenes
  16. Investigation of efficient thermal inactivation parameters of Escherichia coli O157:H7 in meatballs by grilling

    • Journal of Food Science and Technology
    • The aim of the study was to investigate the safe cooking parameters to eliminate E.coli O157:H7 in commonly consumed meatball types, by simulating the meatball formula and the cooking practices of restaurants. Ground meat was inoculated around 7 ± 1 log cfu/g with a cocktail of 5 strains of E.coli O157:H7. The meatballs were prepared with different ingredients and seasonings depending on the type (kasap or İnegöl).

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Escherichia coli O157:H7
  17. Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour

    • Journal of Food Science and Technology
    • An analytical method for the analysis of the mycotoxin zearalenone (ZEN) and its modified forms was developed. Sample preparation was performed based on a modified QuEChERS method combined with liquid chromatography coupled to a triple quadrupole mass spectrometry detection. The method was tested for linearity, precision, limits of detection and quantification and recoveries. The evaluation of the above-mentioned parameters was performed on oat flour.

      • Natural toxins
      • Mycotoxins
  18. Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof

    • Journal of Food Science and Technology
    • Curcumin, bioactive from turmeric Curcuma longa, has been known for its therapeutic properties. However, its lipophilic nature and poor bioavailability are the constraints to harnessing its properties. Encapsulation in nano-size helps to alleviate the constraints and enhance its biological properties due to its higher surface area. The study aims to encapsulate curcumin in a nanometer size range by solubilizing in lipid (milk fat) and using milk protein as a water-soluble carrier.

      • Bacterial pathogens
      • Staphylococcus aureus
  19. Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food

    • Journal of Food Science and Technology
    • Intelligent packaging with a pH indicator is a protective measure that can assure the food quality at the point of delivery or usage. This research targets to develop eggshell membrane gelatin-based hydroxyapatite (HAP) nanocomposite edible film incorporated with anthocyanin extracted from Jambolão (Syzygium cumini).

      • Bacterial pathogens
      • Salmonella
      • Staphylococcus aureus
  20. Antagonist action of Lactobacillus acidophilus against pathogenic strains in goat milk yogurt

    • Journal of Food Science and Technology
    • Contamination by pathogenic bacteria is the major cause of foodborne diseases, which is an international public health issue. Probiotics added to fermented milk can fight against these pathogens. This research aimed to evaluate, by mathematical models, the behaviour of Lactobacillus acidophilus against pathogenic strains inoculated in goat milk yogurt. The Baranyi and Roberts’ model was adjusted to data and statistically evaluated.

      • Bacterial pathogens
      • Salmonella
      • Staphylococcus aureus
  21. Food grade nanoemulsion development to control food spoilage microorganisms on bread surface

    • Journal of Food Science and Technology
    • In this study, the effect of emulsifier mixture and their concentrations on the development of nanoemulsion was studied. The impact of sonication and microfluidization processing conditions on the physicochemical properties and in vitro antimicrobial activity was also evaluated. The optimal nanoemulsion formulation was then evaluated on bread surface against B. subtilis.

      • Bacterial pathogens
      • Listeria monocytogenes
  22. Antibacterial efficacy of Enterococcus microencapsulated bacteriocin on Listeria monocytogenes, Listeria innocua and Listeria ivanovi

    • Journal of Food Science and Technology
    • This study focused on the microencapsulation of enterocin from Enterococcus durans (E. durans MF5) in whey powder (WP) using a spray-drying technique followed by the evaluation of how complexation can preserve the enterocin structure and antimicrobial activity against food-borne pathogens. Crude enterocin samples (1 and 5%) were microencapsulated in 10% WP.

      • Bacterial pathogens
      • Listeria monocytogenes
      • Salmonella
  23. Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin

    • Journal of Food Science and Technology
    • Nisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation.

      • Bacterial pathogens
      • Salmonella
      • Staphylococcus aureus
  24. Combined antibodies against internalins A and B proteins have potential application in immunoassay for detection of Listeria monocytogenes

    • Journal of Food Science and Technology
    • Listeria monocytogenes is a food-borne bacterium that causes listeriosis upon the ingestion of contaminated food. Traditional methods to detect L. monocytogenes require pre-enrichment broths to increase its concentration. To improve the screening of contaminated food and prevent listeriosis outbreaks, rapid, specific and sensitive assays are needed to detect L.

      • Bacterial pathogens
      • Bacillus cereus
      • Listeria monocytogenes
  25. Chlorine dioxide gas mediated inactivation of the biofilm cells of

    • Journal of Food Science and Technology
    • This study evaluated the chlorine dioxide (ClO2) gas mediated inactivation of the biofilm cells of foodborne pathogens on food contact surfaces. Biofilm cells of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were developed on stainless steel (SS) and high density polyethylene (HDPE) coupon surfaces, and 5-day-old biofilms were treated with ClO2 gas at 60 and 90% relative humidity (RH) for up to 20 min.

      • Bacterial pathogens
      • Enterohemorrhagic Escherichia coli
      • Listeria monocytogenes
      • Salmonella