Completed Research

This project conducted a national survey of temperatures of processed meat products at retail and upon arrival at home, after shopping. Data from this study was used in the FDA/USDA Risk Assessment for Listeria monocytogenes.

This study determined what were the most reliable methods for detection of Listeria spp. and Listeria monocytogenes in RTE products and if RTE meat products could be composited into analytical units greater than 25g as a means of reducing the labor and cost.

A review of the scientific literature on the survival of pathogenic foodborne bacteria during the cooling of heat-treated, ready-to-eat meat and poultry products and the thawing of frozen raw meat and poultry products.

This research identified optimal methods to test for the presence of Salmonella spp. on the hides, carcasses and feces of cattle.

Pediocin, a natural antimicrobial, was evaluated as a topical treatment for finished ready-to-eat products to determine if it will retard Listeria monocytogenes growth. The results indicated that the pediocin significantly reduced the number of Lm on packaged frankfurters and delayed growth of the remaining cells during storage.

This research evaluated a specific bacteriophage treatment intended to reduce the probability of infection with E. coli and/or the amount shed if an infection was present. The bacteriophage treatment was not effective in reducing shedding of E. coli O157:H7 in calves. A “Trojan calf” model was developed which showed that all animals that come in contact with an animal shedding E. coli in a confined space will test positive.  

Probiotic bacterium (Lactobacillus acidophilus; NPC 747 and NPC 750) was added to cattle feed to determine its effect on the elimination or reduction of E. coli O157:H7 in cattle. The probiotic bacterium significantly decreased the number of cattle shedding E. coli O157:H7, and had either no effect or slightly improved the feedlot performance of finishing beef steers.

This project determined the antimicrobial activity of different levels of protamine, a natural antimicrobial, on Salmonella, E. coli and Listeria monocytogenes on meat and poultry before and after cooking.

This study investigated the optimal radiation dose required to eliminate defined loads of Listeria monocytogenes in packaged ready-to-eat meat products.

This research determined whether the introduction of harmless bacteria in the food processing facilities would reduce and/or eliminate Listeria monocytogenes via competitive exclusion.