Research

COMPLETED RESEARCH

White Paper: Destruction of H5N1 Avian Influenza Virus in Meat and Poultry Products

This white paper determined the generally accepted time and temperature requirements for inactivation of the H5N1 virus in meat and poultry products. It reviewed non-thermal methods for inactivation of the H5N1 virus and their effectiveness and practicality in meat and poultry matrices. Finally, data gaps regarding inactivation of these viruses were identified.

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, 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 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 Saturday, July 1, 2006

The research determined that surface treatment using monocaprylin with acetic acid was effective in reducing Listeria monocytogenes on frankfurters. As an ingredient added to the product, monocaprylin was only moderately effective.

Final report submitted on Thursday, June 1, 2006

This study evaluated the efficacy of antimycotics (sorbate, propionate and benzoate) to control the growth of L. monocytogenes in uncured turkey and cured bologna. The addition of 0.1% combined antimycotic agents effectively delayed or prevented growth of L. monocytogenes in cured processed meat.

Final report submitted on Monday, May 1, 2006

This research showed that combinations of pre- and post-packaging processing were effective in reducing levels of Listeria monocytogenes. Research also demonstrated that some pre-packaging antimicrobials were more effective than others, with most not effective on uncured turkey products.

Final report submitted on Thursday, December 1, 2005

This study identified a non-pathogenic bacterium that has heat resistance properties similar to Listeria and Salmonella in meat and poultry. Research developed protocols for the use of a non-pathogenic surrogate organisms in processing facilities to validate thermal processing.

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 Thursday, September 1, 2005

This project reviewed the FSIS Risk Assessment for Listeria monocytogenes in deli meats and examined the model assumptions and model construct to determine whether they were appropriate and applicable to actual industry “what if” scenarios.