Research

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 white paper examined data on outbreaks caused by non-O157 STEC E. coli and for information on prevalence of these bacteria in meat, meat-producing animals, and other potential food and non-food vectors. The white paper also looked at data on the effectiveness of current interventions for controlling these foodborne pathogens and on recently devised methods for detecting these bacteria.

This project assessed if levulinic acid, as a topical treatment, was effective against pathogenic bacteria. It evaluated whether topical application imparts residual protection against pathogen growth. This research was a follow up to previous research on the anti-listerial action of levulinate.

This white paper provides information on the distribution of viruses in infected animals, shedding of animal and human viral pathogens, persistence of viruses in foods and the environment, thermal and non-thermal methods for destruction of viruses, and other industry practices, including GMPs and SSOPs, designed to prevent contamination of meat.

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.

The study identified ingredients to suppress growth of Listeria monocytogenes in ready-to-eat (RTE), deli-style, meat and poultry products that meet “natural” or organic requirements defined by USDA.

This project compared the nutrient density, protein quality and glycemic response of various sources of protein, and evaluated the benefits of protein on bone health, immune function, inflammation, muscle wasting, and cognition.

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.