Completed Research

This study focused on developing new Appendix A style time-temperature tables for non-beef ready-to-eat products such as turkey deli-breast and boneless ham. Researchers also compared the baseline results from the original work that was conducted to develop Appendix A to the results of this study for Salmonella in roast beef and confirmed the validity of its effectiveness for pathogenic E. coli and L. monocytogenes strains.

The study developed methodology to allow the Rti-PCR reaction to detect low numbers (5 cells/g) of Salmonella in ground beef of 7, 15, and 27% fat.

This white paper defined multi-drug resistance as related to different bacterial pathogens; discusses sources of multi-drug resistance and how resistance genes are transmitted among different strains and different species of bacteria; identifies multi-drug resistant bacteria associated with different foods and food production animals; evaluates efficacy of interventions to prevent development of multidrug resistance and to prevent contamination of foods with multidrug resistant pathogens; and recommends risk mitigation strategies in a preventive food safety process management system.

Research determined the relationship between Salmonella contamination levels in bone marrow, neck skin, and spleen of turkey carcasses to that in ground product.

This study will investigate the impact of compositional, physical, and intrinsic factors on pathogen lethality and the relationship between relative humidity and wet bulb control to determine if wet bulb could be utilized as a more effective and suitable lethality tool. This project builds on previous AMIF-funded research.