Completed Research

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.

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.

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.

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.

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.

The objective of the proposed study was to determine whether interventions known for reducing Escherichia coli O157:H7 contamination on beef trimmings were also effective against E. coli O157:H7, non-O157 STEC (O26, O45, O103, O111, O121, and O145), and parent and derived Salmonella Typhimurium and Salmonella Newport strains.

The overall objective is to validate effectiveness of antimicrobial compound treatments on inactivation of STEC and Salmonella (MDR versus non-MDR strains) inoculated fresh beef. AMIF recently funded ARS to conduct a similar study on the following non-O157 STEC: O26, O103, O111, and O145. This study completed the work by adding the other two non-O157 STEC from the CDC’s top six and include MDR and non-MDR Salmonella Typhimurium and Newport.

This research evaluated peroxyacetic acid, novel organic acids alone or in combination with a non-ionic surfactant on beef trimmings against E. coli O157:H7, O26, O103, O111, O121, O45, and O145 and Salmonella Typhimurium DT 104, Newport MDR-AmpC to achieve maximum ground beef product safety without altering product quality.

The project evaluated supplementation of cattle diets with Lactobacillus acidophilus NP51 to reduce Salmonella in lymph nodes at slaughter and concluded high doses of NP51 could be a viable intervention.

This white paper summarizes all epidemiological data on the relationships between food and non-food vehicles and vectors, and human illnesses caused by Salmonella published in the past 5 years; compares data published since 2008 with that presented in the 2009 white paper for AMIF on vehicles associated with human illness caused by Salmonella; describes surveillance strategies, regulations, and industry initiatives to control this pathogen; and identifies gaps in understanding of food attribution data and surveillance strategies for illness caused by Salmonella.