Global Food Safety Center Publications
The Mars Global Food Safety Center conducts collaborative, original research using cutting edge approaches which are shared through scientific publications and forums. Read our publications offering here.
Microbial Risk Management
Publications >Mycotoxin Risk Management
Publications >Food Integrity
Publications >Capability Building
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Enhancement of Thermal Inactivation of Cronobacter Sakazakii in Apple Juice at 58 ºC by Inclusion of Butyl Para-Hydroxybenzoate and Malic Acid.
08/12/2022
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Subtyping Evaluation of Salmonella Enteritidis using SNP and Core Genome MLST with Nanopore Reads
07/12/2022
Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk
05/19/2022
Review of Good Agricultural Practices for Smallholder Maize Farmers to Minimize Aflatoxin Contamination
12/09/2021
Assessment of Butylparaben (4-hydroxybenzoic acid butyl ester)-Assisted Heat Treatment Against Escherichia Coli O157:H7 and Salmonella Enterica Serotype Typhimurium in Meat and Bone Meal
09/09/2021
Detoxification of Aflatoxin B1 by H2SO3 During Maize Wet Processing, and Toxicity Assessment of the Transformation Product of Aflatoxin B1
08/12/2021
Monitoring the Microbiome for Food Safety and Quality Using Deep Shotgun Sequencing
04/12/2021
Fungi Carried over in Jute Bags – a Smoking Gun for Aflatoxin Contamination in the Food Supply Chain
04/12/2021
Synergistic Effects of Butyl Para-hydroxybenzoate and Mild Heating on Foodborne Pathogenic Bacteria
04/12/2021