Completed Research

This research used animal models to develop dose response information for human listeriosis risk assessment modeling. It gathered information on the low dose region of the dose response curve and attempt to identify mechanisms by which L. monocytogenes causes illness and death.

This research examined the occurrence and levels of heterocyclic amines (HCA) in various meat products, including meat products containing antioxidant containing marinades and enhancement with various ingredients.

The white paper summarized all historical data on MRSA and its relationship with animal and non-animal related infections; evaluate hospital acquired infections; evaluate worldwide understanding of MRSA infections and their sources. The white paper also identified data gaps and discussed how these gaps influence the understanding of MRSA and proposed tasks needed to close the gaps.

This project developed a practical method for measuring ammonia contamination levels in meat products. The method was then used to study the uptake of ammonia by meats, and the effectiveness of methods designed to decrease contamination levels.

This paper reviewed the use of sodium as a food safety intervention; evaluated the synergistic effects of sodium with approved food safety hurdles; identified food safety risks associated with sodium alternatives; assessed human health risks that may result from changes in dietary sodium and potassium; and evaluated risks of reduced sodium and sodium replacements for targeted at-risk populations.

This study was the 2nd phase of this research, and further evaluated deli slicers to reduce the risk of listeriosis in commercial settings. Best practices were validated as well as the comparison of cleaning and sanitizing compounds used on deli slicers.

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.

This research intended to validate the effectiveness of hot water, lactic acid, FreshFx, Bromitize, peroxyacetic acid, and SANOVA on the inactivation of STEC inoculated fresh beef. Non-O157 STEC have come under increasing regulatory oversight.

This research assessed the effectiveness of two chemical interventions, quaternary ammonia and hydrogen peroxide powder, to control Lm in RTE facilities. Results can be used to validate these interventions.

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.