This research identified ingredients used in brining solutions that may have antimicrobial effects during storage and/or enhance thermal inactivation of Escherichia coli O157:H7 during cooking of moisture-enhanced beef products.
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.
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.
This white paper examined current methods for surveillance, and the collection of epidemiological information related to foodborne outbreaks caused by Salmonella spp. were analyzed to assess their effectiveness and limitations. Information on illness caused by salmonellae was critically evaluated with research projects and modifications of epidemiological data collection needed to close gaps in our understanding of these issues were suggested.
This research adapted and validated a model to predict the rate of Salmonella thermal inactivation as a function of both product temperature and prior sublethal thermal history. It also evaluated whether any resulting increase in Salmonella thermal resistance would have an impact on the compliance of typical commercial cooking operations with USDA-FSIS lethality performance standards for RTE products.
This project identified the minimum level of sodium nitrite required to suppress growth of L. monocytogenes in ready-to-eat meat and poultry products manufactured with lactate and diacetate.
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.
This study determined the microbial risk associated with condensation and identify controllable risk factors associated with its formation. The risk factors of condensation in processing environments where both fresh and ready-to-eat products are produced was examined.
This study evaluated the survival of Listeria monocytogenes in brine solutions containing chlorine dioxide.
This research evaluated the extent to which levulinate, a 5-carbon organic acid, inhibited growth of Listeria monocytogenes in ready-to-eat meat products as compared to, and in combination with, lactate and diacetate.