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National Agricultural Library
U.S. Department of Agriculture
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  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 1 - 4 of 4

  1. Hepatitis A

    • Workplace Health & Safety

    • Hepatitis A is a vaccine preventable liver infection caused by the hepatitis A virus. The occupational health nurse should be aware of the signs and symptoms of the virus, educate workers about the infection, and recommend immunization for workers traveling or working in high-risk areas for hepatitis A.

      • Viruses
      • Hepatitis

  2. Severity of Myocardial Ischemia Is Related to Career Length Rather Than Age Among Professional Firefighters

    • Workplace Health & Safety

    • Background:Ischemic heart disease (IHD) is the major cause of duty-related fatalities in the fire service. Age and career length are not only important risk factors associated with IHD, but are also highly correlated.

      • Chemical contaminants
      • Heavy Metals

  3. CE Module: Evaluation of Aldehydes, Polycyclic Aromatic Hydrocarbons, and PM2.5 Levels in Food Trucks: A Pilot Study

    • Workplace Health & Safety

    • This issue of Workplace Health & Safety contains a Continuing Nursing Education Module for 1.0 contact hour of continuing nursing education credit will be awarded by AAOHN upon successful completion of the posttest and evaluation.

      • Chemical contaminants

  4. Evaluation of Aldehydes, Polycyclic Aromatic Hydrocarbons, and PM2.5 Levels in Food Trucks: A Pilot Study

    • Workplace Health & Safety

    • Background: The food truck industry has rapidly expanded in the United States and kitchen environments can contain harmful contaminants from cooking emissions. The objective of this study was to examine the levels of aldehydes, polycyclic aromatic hydrocarbons (PAHs), and Particulate Matter (PM)2.5 generated from cooking process in food trucks. Methods: Area sampling was performed twice at two participating food trucks during work shifts.

      • Chemical contaminants