Research

ONGOING RESEARCH

Update on Tuesday, September 1, 2015

The project is designed to provide a better understanding and address the lack of scientifically-supported tools available to the industry to define lethal cooking processes and establish validated regulatory compliance for different ready-to-eat meat products.  

COMPLETED RESEARCH

Final report submitted on Thursday, January 1, 2015

This white paper summarized data on Campylobacter as a cause of human and animal infections; discussed sources associated with illnesses; detailed surveillance studies of prevalence on meat, foods and in animals; evaluated worldwide understanding of Campylobacter infections and their sources; assessed effectiveness of existing interventions and detection methods; and defined knowledge gaps.

Final report submitted on Sunday, June 1, 2014

This white paper defined multi-drug resistance as related to different bacterial pathogens; discusses sources of multi-drug resistance and how resistance genes are transmitted among different strains and different species of bacteria; identifies multi-drug resistant bacteria associated with different foods and food production animals; evaluates efficacy of interventions to prevent development of multidrug resistance and to prevent contamination of foods with multidrug resistant pathogens; and recommends risk mitigation strategies in a preventive food safety process management system.

Final report submitted on Tuesday, January 1, 2013

The white paper summarizes all historical data on C. difficile infections in humans; evaluates epidemiological data on animals, non-animal sources, and foods that have the potential to cause human infections and factors that affect transmission of C. difficile; evaluates hospital acquired C. difficile infections; evaluates worldwide understanding of C. difficile infections and their sources; and identifies the data gaps and discusses how these gaps influence the understanding of C. difficile and proposes tasks needed to close the gaps.

Final report submitted on Tuesday, March 1, 2011

This paper reviewed the use of sodium as a food safety intervention; evaluated the synergistic effects of sodium with approved food safety hurdles; identified food safety risks associated with sodium alternatives; assessed human health risks that may result from changes in dietary sodium and potassium; and evaluated risks of reduced sodium and sodium replacements for targeted at-risk populations.

Final report submitted on Tuesday, February 1, 2011

This project developed a practical method for measuring ammonia contamination levels in meat products. The method was then used to study the uptake of ammonia by meats, and the effectiveness of methods designed to decrease contamination levels.

Final report submitted on Saturday, January 1, 2011

The white paper summarized all historical data on MRSA and its relationship with animal and non-animal related infections; evaluate hospital acquired infections; evaluate worldwide understanding of MRSA infections and their sources. The white paper also identified data gaps and discussed how these gaps influence the understanding of MRSA and proposed tasks needed to close the gaps.

Final report submitted on Friday, January 1, 2010

This white paper provides information on the distribution of viruses in infected animals, shedding of animal and human viral pathogens, persistence of viruses in foods and the environment, thermal and non-thermal methods for destruction of viruses, and other industry practices, including GMPs and SSOPs, designed to prevent contamination of meat.

Final report submitted on Saturday, August 1, 2009

This study reviewed major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and developed a matrix of levels of HCA among the major consumed meat products. An exposure assessment was also conducted based on known dietary consumption patterns.

Final report submitted on Thursday, January 1, 2009

This project validated the safety of slower cooking and cooling times for large whole-muscle meat products to meet FSIS lethality and stabilization microbiological performance standards.