Completed Research

This study determined the microbial risk associated with condensation and identify controllable risk factors associated with its formation. The risk factors of condensation in processing environments where both fresh and ready-to-eat products are produced was examined.

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 project identified the minimum level of sodium nitrite required to suppress growth of L. monocytogenes in ready-to-eat meat and poultry products manufactured with lactate and diacetate.

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 research identified ingredients used in brining solutions that may have antimicrobial effects during storage and/or enhance thermal inactivation of Escherichia coli O157:H7 during cooking of moisture-enhanced beef products.

This study identified food dyes that were able to show contamination on the deli slicer. Research evaluated the reduction of contamination using current cleaning and sanitizing methods. Best practice and employee training materials were also developed.

This research analyzed samples of the major categories of cured meat products and highly consumed raw vegetables for residual nitrite/nitrate. The survey showed that nitrite/ nitrate contents of U.S. cured meat products have remained low since the last survey in 1997.