Research

COMPLETED RESEARCH

Final report submitted on Tuesday, July 1, 2008

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.

Final report submitted on Monday, September 1, 2008

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.

Final report submitted on Thursday, January 1, 2009

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.

Final report submitted on Thursday, January 1, 2009

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.

Final report submitted on Sunday, March 1, 2009

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.

Final report submitted on Wednesday, April 1, 2009

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.

Final report submitted on Saturday, August 1, 2009

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.

Final report submitted on Saturday, August 1, 2009

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.

Final report submitted on Saturday, August 1, 2009

This study reviewed major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and developed a matrix of levels of HCA among the major consumed meat products. An exposure assessment was also conducted based on known dietary consumption patterns.

Final report submitted on Tuesday, September 1, 2009

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.