This research continued the development of IMS for detection of Listeria. It also focused on developing sample mechanisms for direct and aerosol sampling that would allow the samples to be analyzed directly by IMS techniques.
This research provided a complete secondary model for log-D with temperature, fat content and moisture content as independent variables. It also expanded thermal inactivation parameters for Salmonella lethality models. The results led to improved user interface and functionality for the AMI Process Lethality Spreadsheet.
This research followed up on previous research that demonstrated the effectiveness of antimycotic agents in controlling Listeria. The resulting data has been used to obtain provisional FSIS approval of sorbate, benzoate and propionate
This study demonstrated that aerosol particle size, relative humidity and distance from the air handling unit impacted settling rate and potential that exposed ready-to-eat products may become contaminated.
This research demonstrated that hot water and warm lactic acid were effective at reducing E. coli O157:H7 at high inoculation levels. It also showed that needle enhancement resulted in greater internalization of O157 when compared with blade tenderization. The results provided the necessary data for FSIS to allow use of this organic acid intervention on primals.
This research evaluated the addition of sodium caprylate, a natural eight-carbon fatty acid, to cattle drinking water in order to inactivate E. coli O157:H7. The addition of sodium caprylate proved to significantly reduce the presence of E. coli O157:H7 in water for a sustained period of time even in the presence of fecal matter or residual feed.
This study developed practical interventions for use on-farm and in feedlots to control E. coli O157:H7 in cattle drinking water. Specific competitive exclusion microorganisms were highly effective in reducing the presence of E. coli O157:H7.
This study showed that lactoferrin added as a formulation ingredient in bologna was not as effective as the combination of other antimicrobials, but when used in frankfurters, lactoferrin combined with other antimicrobials was effective.
This study evaluated the effect of compositing on detection of E. coli O157:H7 in raw beef trim and raw ground beef by four 8 hour test kits. The study provided valuable insight on E. coli O157:H7 testing programs for beef processors.
This series of studies demonstrated that surface electron-beam irradiation on beef dramatically reduced levels of E. coli O157:H7 while have no measurable impact on organoleptic, shelf life or nutritional status or resulting beef products.