Research

This study validated that controlled phase carbon dioxide was an effective method for reducing E. coli O157:H7, Salmonella and aerobic spoilage bacteria on beef trim and ground beef. This method had little or no impact on quality or sensory attributes.

This study determined the impact of packaging methods, including low-oxygen modified atmosphere packaging with carbon monoxide, and temperature abuse on the pathogen loads in ground beef inoculated with E. coli O157 and Salmonella. It also evaluated the effect of packaging methods and temperature abuse on the spoilage characteristics and shelf life of ground beef.

This research adapted and validated a model to predict the rate of Salmonella thermal inactivation as a function of both product temperature and prior sublethal thermal history. It also evaluated whether any resulting increase in Salmonella thermal resistance would have an impact on the compliance of typical commercial cooking operations with USDA-FSIS lethality performance standards for RTE products.

This white paper examined current methods for surveillance, and the collection of epidemiological information related to foodborne outbreaks caused by Salmonella spp. were analyzed to assess their effectiveness and limitations. Information on illness caused by salmonellae was critically evaluated with research projects and modifications of epidemiological data collection needed to close gaps in our understanding of these issues were suggested.

This project validated the safety of slower cooking and cooling times for large whole-muscle meat products to meet FSIS lethality and stabilization microbiological performance standards.

This study determined if selected strains of E. coli O157:H7 and Salmonella could grow under extreme temperature abuse conditions in a carbon monoxide MAP packaging environment.

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.