Research

COMPLETED RESEARCH

Final report submitted on Thursday, April 1, 2010

This workshop provided a forum for researchers to gain consensus on modifications to the CONSORT (Consolidated Standards of Reporting Trials) statement to reflect the unique aspects of reporting livestock trials with health, production or food safety outcomes. The workshop resulted in the production of the REFLECT (Reporting Guidelines for Randomized Control Trials) statement for livestock and food safety and a 22-item checklist.

Final report submitted on Thursday, July 1, 2010

This study examined the Premi-Test® Salmonella, a rapid serotyping methodology, as a means to identify strains of Salmonella spp. isolates collected from pork and poultry source. The method was rapid and convenient for processors to identify the types of strains of Salmonella present at different stages in their processing environments.

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 Tuesday, December 1, 2009

This project assessed if levulinic acid, as a topical treatment, was effective against pathogenic bacteria. It evaluated whether topical application imparts residual protection against pathogen growth. This research was a follow up to previous research on the anti-listerial action of levulinate.

Final report submitted on Tuesday, December 1, 2009

This white paper examined data on outbreaks caused by non-O157 STEC E. coli and for information on prevalence of these bacteria in meat, meat-producing animals, and other potential food and non-food vectors. The white paper also looked at data on the effectiveness of current interventions for controlling these foodborne pathogens and on recently devised methods for detecting these bacteria.

Final report submitted on Sunday, November 1, 2009

This research created a representative inventory of consumer handling and cooking recommendations on packages of heat treated not fully cooked, not shelf stable poultry products available at retail and for food service in the U.S. Observing preparation methods by consumers showed that most consumers do not follow on-package cooking instructions and rarely use a thermometer to test for doneness. Research also showed that microwave wattage has a significant impact on the destruction of Salmonella in these types of products.

Final report submitted on Tuesday, September 1, 2009

This systematic review identified areas in the pork production chain where research is repetitive or lacking, and what can be done to “fill in the gaps” in risk assessment models. The process of systematic review reduces bias in the selection of research studies by the comprehensiveness and reproducibility of the search strategy and the transparent selection of articles included in review.

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 Saturday, August 1, 2009

This research analyzed samples of the major categories of cured meat products and highly consumed raw vegetables for residual nitrite/nitrate. The survey showed that nitrite/ nitrate contents of U.S. cured meat products have remained low since the last survey in 1997.

Final report submitted on Saturday, August 1, 2009

This study identified food dyes that were able to show contamination on the deli slicer. Research evaluated the reduction of contamination using current cleaning and sanitizing methods. Best practice and employee training materials were also developed.