Completed Research

 

COMPLETED RESEARCH

Final report submitted on Tuesday, February 1, 2005

This study evaluated the effect of compositing on detection of E. coli O157:H7 in raw beef trim and raw ground beef by four 8 hour test kits. The study provided valuable insight on E. coli O157:H7 testing programs for beef processors.

Final report submitted on Tuesday, March 1, 2005

This study developed practical interventions for use on-farm and in feedlots to control E. coli O157:H7 in cattle drinking water. Specific competitive exclusion microorganisms were highly effective in reducing the presence of E. coli O157:H7.

Final report submitted on Friday, April 1, 2005

This research evaluated the addition of sodium caprylate, a natural eight-carbon fatty acid, to cattle drinking water in order to inactivate E. coli O157:H7. The addition of sodium caprylate proved to significantly reduce the presence of E. coli O157:H7 in water for a sustained period of time even in the presence of fecal matter or residual feed.

Final report submitted on Friday, April 1, 2005

This research demonstrated that hot water and warm lactic acid were effective at reducing E. coli O157:H7 at high inoculation levels. It also showed that needle enhancement resulted in greater internalization of O157 when compared with blade tenderization. The results provided the necessary data for FSIS to allow use of this organic acid intervention on primals.

Final report submitted on Thursday, September 1, 2005

The research demonstrated that egg antibodies were an effective antibody production method. It also showed, unexpectedly, that chitosan, the carrier of the antibody, showed a statistically significant reduction in shedding E. coli O157:H7.

Final report submitted on Tuesday, August 1, 2006

This research confirmed the role of super-shedders cattle in the transmission of E. coli O157:H7 to other cattle in a feedlot environment. Removing a super-shedder from a pen resulted in a decrease in shedding and/or pen prevalence; however the effect was not statistically significant. The addition of a super-shedder to a naïve pen did lead to a statistically significant increase in shedding and prevalence.

Final report submitted on Tuesday, August 1, 2006

This study validated that controlled phase carbon dioxide was an effective method for reducing E. coli O157:H7, Salmonella and aerobic spoilage bacteria on beef trim and ground beef. This method had little or no impact on quality or sensory attributes.

Final report submitted on Sunday, October 1, 2006

This white paper compiled all outbreak data and illness cases attributed to E. coli O157:H7 from both food and non-food sources. It provided a historical timeline summarizing the major events occurring from the first recognized illness to the produce outbreak in late 2006.

Final report submitted on Tuesday, April 1, 2008

This study determined the impact of packaging methods, including low-oxygen modified atmosphere packaging with carbon monoxide, and temperature abuse on the pathogen loads in ground beef inoculated with E. coli O157 and Salmonella. It also evaluated the effect of packaging methods and temperature abuse on the spoilage characteristics and shelf life of ground beef.

Final report submitted on Sunday, March 1, 2009

This study determined if selected strains of E. coli O157:H7 and Salmonella could grow under extreme temperature abuse conditions in a carbon monoxide MAP packaging environment.