This research intended to validate the effectiveness of hot water, lactic acid, FreshFx, Bromitize, peroxyacetic acid, and SANOVA on the inactivation of STEC inoculated fresh beef. Non-O157 STEC have come under increasing regulatory oversight.
Development of an Intervention to Reduce the Likelihood of Salmonella Contamination in Raw Poultry Intended for use in the Manufacture of Frozen, Not-Ready-to-Eat Entrees
Final report submitted on Friday, April 1, 2011
The research identified antimicrobial treatments for reducing levels of Salmonella contamination on raw ground chicken used in the preparation of frozen, NRTE breaded chicken strips. Data demonstrated antimicrobial effectiveness, the effect on the subsequent thermal tolerance of Salmonella during partial cooking and the effect of freezing on Salmonella after partial cooking of raw, frozen, breaded chicken strips.
This study was the 2nd phase of this research, and further evaluated deli slicers to reduce the risk of listeriosis in commercial settings. Best practices were validated as well as the comparison of cleaning and sanitizing compounds used on deli slicers.
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.
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.
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.
This research examined the occurrence and levels of heterocyclic amines (HCA) in various meat products, including meat products containing antioxidant containing marinades and enhancement with various ingredients.
This research used animal models to develop dose response information for human listeriosis risk assessment modeling. It gathered information on the low dose region of the dose response curve and attempt to identify mechanisms by which L. monocytogenes causes illness and death.
This project compared the nutrient density, protein quality and glycemic response of various sources of protein, and evaluated the benefits of protein on bone health, immune function, inflammation, muscle wasting, and cognition.
The study identified ingredients to suppress growth of Listeria monocytogenes in ready-to-eat (RTE), deli-style, meat and poultry products that meet “natural” or organic requirements defined by USDA.