Research

The project is designed to provide a better understanding and address the lack of scientifically-supported tools available to the industry to define lethal cooking processes and establish validated regulatory compliance for different ready-to-eat meat products.  

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.

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 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.

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.