Completed Research

This research investigated methods to reduce biofilms of L.m. on equipment and floor surfaces in RTE meat processing environments, by removal and inhibition of initial attachment and biofilm formation. The research evaluated the efficacy of cleaners and sanitizers on L.m. biofilms, including the assessment of various surface coatings that will inhibit attachment.

This study investigated herbal extracts high in rosmarinic acid (rosemary antioxidants) as Listeria monocytogenes inhibitors.

Combinations of a novel ingredient called Safe2O™HOH were evaluated along with lactic acid, potassium lactate and propionic acid to determine the inhibitory effects of each of these products singly and in combination to retard and/or eliminate the growth of Listeria monocytogenes in packaged ready-to-eat meat and poultry products.

The ability to distinguish between virulent and avirulent sublcones of E. coli O157:H7 was determined by genetic fingerprinting. Methods were developed and refined to improve the analysis of data in this field.

Cetyl pyridinium chloride (CPC) was evaluated through various application parameters for its antimicrobial effects on ready-to-eat meat and poultry products in an effort to retard growth of and/or eliminate Listeria monocytogenes.

This study focused on the development of a vaccine that would be delivered orally through corn using intiminO157 to prevent cattle from becoming infected with E. coli O157:H7. Further studies are being conducted on intimin.

This research evaluated the ability of various non-pathogenic colicin producing strains of E. coli to inhibit the growth of E. coli O157 and Shiga-toxin producing strains. Selected strains were able to inhibit the growth of O157:H7 in a laboratory environment.

This research evaluated three different doses of Lactobacillus acidophilus strain NP 51 and a combination treatment of NP51 and NP45 on the prevalence of Escherichia coli O157 in finishing beef cattle. The highest concentration of NP51 was the most effective in reducing fecal shedding. There were no detrimental effects of the treatments used in these studies on animal performance.

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.

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.