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National Agricultural Library
U.S. Department of Agriculture
  1. Home
  2. Human Nutrition and Food Safety
  3. Research Publications (Food Safety)

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 983

  1. Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein

    • LWT

    • Author(s): Xin Li, Yuemeng Wang, Jianhao Lv, Yanjun Yang

  2. Machine learning-based predictive modeling to identify genotypic traits associated with Salmonella enterica disease endpoints in isolates from ground chicken

    • LWT

    • Author(s): Collins K. Tanui, Shraddha Karanth, Patrick M.K. Njage, Jianghong Meng, Abani K. Pradhan As the cost of genome sequencing of foodborne pathogens decreases, it has become possible to sequence a large number of isolates and evaluate those using machine learning algorithms. This study aimed to utilize machine learning algorithms to predict the disease endpoints in untagged Salmonella genome sequences isolated from ground chicken.

      • Bacterial pathogens
      • Salmonella

  3. The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products

    • LWT

    • Author(s): Nooshin Nikmaram, Kevin M. Keener

  4. Decontamination of Escherichia coli on the surface of soybean seeds using plasma activated water

    • LWT

    • Author(s): Silvia Mošovská, Veronika Medvecká, Matej Klas, Stanislav Kyzek, Ľubomír Valík, Anna Mikulajová, Anna Zahoranová

      • Bacterial pathogens

  5. Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content

    • LWT

    • Author(s): Sylwia Onacik-Gür, Anna Szafrańska, Marek Roszko, Sylwia Stępniewska

      • Chemical contaminants

  6. Effect of atmospheric pressure cold plasma treatment time and composition of feed gas on properties of skim milk

    • LWT

    • Author(s): Shruti Sharma, Rakesh K. Singh

  7. Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli

    • LWT

    • Author(s): Simona Lencova, Kamila Zdenkova, Katerina Demnerova, Hana Stiborova

      • Listeria monocytogenes
      • Staphylococcus aureus
      • Bacterial pathogens

  8. Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer

    • LWT

    • Author(s): Samuel Cimowsky, Govindaraj Dev Kumar, Andre Luiz Biscaia Ribeiro da Silva, Elizabeth White, William L. Kerr, Camila Rodrigues, Vijay K. Juneja, Laurel L. Dunn

      • Bacterial pathogens

  9. Comparative study of Salmonella Typhimurium biofilms and their resistance depending on cellulose secretion and maturation temperatures

    • LWT

    • Author(s): Soo-Hwan Kim, Sunna Jyung, Dong-Hyun Kang We investigated the aspects of S. Typhimurium biofilms and their resistance (thermal and chemical) depending on the different morphotypes at room temperature (rdar; strain 43971 and bdar; strain 19585) and maturation temperature.

      • Bacterial pathogens
      • Salmonella

  10. Occurrence, serovars and antibiotic resistance of Salmonella spp. in retail ready-to-eat food products in some Chinese provinces

    • LWT

    • Author(s): Xiaojuan Yang, Jiahui Huang, Qingping Wu, Jumei Zhang, Shiyuan Yang, Juan Wang, Yu Ding, Moutong Chen, Liang Xue, Shi Wu, Qihui Gu, Youxiong Zhang, Xianhu Wei Ready-to-eat (RTE) food products have been involved in numerous outbreaks of salmonellosis; however, epidemiological studies and data concerning Salmonella spp. contaminants of these foods are lacking in China.

      • Bacterial pathogens
      • Salmonella

  11. Application of dielectric barrier discharge plasma for the reduction of non-pathogenic Escherichia coli and E. coli O157:H7 and the quality stability of fresh oysters (Crassostrea gigas)

    • LWT

    • Author(s): Man-Seok Choi, Eun Bi Jeon, Ji Yoon Kim, Eun Ha Choi, Jun Sup Lim, Jinsung Choi, Shin Young Park

      • Bacterial pathogens

  12. Germination of Bacillus cereus ATCC 14579 spore at various conditions and inactivation of the germinated cells with microwave heating and UVC treatment in milk samples

    • LWT

    • Author(s): Seung-Wook Kwon, Eun-Ae Kwon, Yong-Gun Hong, Sang-Soon Kim

      • Bacillus cereus

  13. High pressure destruction kinetics of Clostridium botulinum (Group I, strain PA9508B) spores in milk at elevated temperatures

    • LWT

    • Author(s): Yanwen Shao, Hosahalli S. Ramaswamy, Jeff Bussey, Richard Harris, John W. Austin

      • Clostridium botulinum
      • Bacterial pathogens

  14. Photocatalytic detoxification of aflatoxin B1 in an aqueous solution and soymilk using nano metal oxides under UV light: Kinetic and isotherm models

    • LWT

    • Author(s): Samira Raesi, Reza Mohammadi, Zahra Khammar, Giti Paimard, Sepehr Abdalbeygi, Zahra Sarlak, Milad Rouhi

      • Aflatoxins
      • Natural toxins

  15. Comparison between surface hydrophobicity of heated and thermosonicated cells to detoxify aflatoxin B1 by co-culture Lactobacillus plantarum and Lactobacillus rhamnosus in sourdough: Modeling studies

    • LWT

    • Author(s): Elahe Abedi, Kiana Pourmohammadi, Maryam Mousavifard, Mehran Sayadi

      • Natural toxins
      • Aflatoxins

  16. Combining loop-mediated isothermal amplification and nanozyme-strip for ultrasensitive and rapid detection of viable Listeria monocytogenes cells and biofilms

    • LWT

    • Author(s): Dongling Shi, Hui Shi

      • Bacterial pathogens
      • Listeria monocytogenes

  17. Survival of common foodborne pathogens on dates, sundried tomatoes, and dried pluots at refrigerated and ambient temperatures

    • LWT

    • Author(s): Sushumna Sri Canakapalli, Lina Sheng, Luxin Wang

  18. Aqueous extracts of spices inhibit biofilm in Listeria monocytogenes by downregulating release of eDNA

    • LWT

    • Author(s): Rajashri Banerji, Anjali Mahamune, Sunil D. Saroj

      • Listeria monocytogenes
      • Bacterial pathogens

  19. Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets

    • LWT

    • Author(s): Meimei Fang, Ruifei Wang, Addo Keren Agyekumwaa, Yigang Yu, Xinglong Xiao

      • Vibrio
      • Bacterial pathogens

  20. Processing sheep milk by cold plasma technology: Impacts on the microbial inactivation, physicochemical characteristics, and protein structure

    • LWT

    • Author(s): Shuangshuang Wang, Yuanye Liu, Yan Zhang, Xin Lü, Lili Zhao, Yuxuan Song, Lei Zhang, Hao Jiang, Jiaying Zhang, Wupeng Ge

  21. Isolation and characteristics of new phage JK004 and application to control Cronobacter sakazakii on material surfaces and powdered infant formula

    • LWT

    • Author(s): Lihan Wang, Xinyi Pang, Jiayuan Zhao, Haonan Jin, Xinyan Yang, Shiqian Fu, Shasha Cheng, Hongxuan Li, Chao Miao, Chaoxin Man, Yujun Jiang

      • Cronobacter
      • Bacterial pathogens

  22. Determination of the optimal electron beam irradiation dose for treating shrimp (Solenocera melantho) by means of physical and chemical properties and bacterial communities

    • LWT

    • Author(s): Qi Yu, Huijuan Pan, Chenru Qian, Haitao Shao, Jiajun Han, Yongyong Li, Yongjiang Lou

  23. Formation of acrylamide in biscuits during baking under different heat transfer conditions

    • LWT

    • Author(s): Maria Alessia Schouten, Silvia Tappi, Virginia Glicerina, Pietro Rocculi, Simone Angeloni, Manuela Cortese, Giovanni Caprioli, Sauro Vittori, Santina Romani

      • Chemical contaminants

  24. Photodynamic inactivation of Shigella flexneri by curcumin

    • LWT

    • Author(s): Zuxin Liang, Xuling Liu, Zhiran Qin, Jingshu Li, Jianhai Yu, Xiaoen He, Li Zhu, Hongying Fan, Yushan Hu, Jinxiu Yao, Chenguang Shen, Chengsong Wan, Bao Zhang, Wei Zhao This study aimed to inactivate Shigella flexneri using curcumin-based photosensitization and determine the sensitivity of S. flexneri to the combination of epsilon (ε)-polylysine (ε-PL) and curcumin-based photosensitization for decontamination.

      • Bacterial pathogens
      • Shigella

  25. Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments

    • LWT

    • Author(s): Xiangxiang Sun, Ahmed S.M. Saleh, Zhuangzhuang Sun, Xiangzhen Ge, Huishan Shen, Qian Zhang, Xiuzhu Yu, Li Yuan, Wenhao Li