Completed Research

This project conducted a national survey of temperatures of processed meat products at retail and upon arrival at home, after shopping. Data from this study was used in the FDA/USDA Risk Assessment for Listeria monocytogenes.

This study determined what were the most reliable methods for detection of Listeria spp. and Listeria monocytogenes in RTE products and if RTE meat products could be composited into analytical units greater than 25g as a means of reducing the labor and cost.

Pediocin, a natural antimicrobial, was evaluated as a topical treatment for finished ready-to-eat products to determine if it will retard Listeria monocytogenes growth. The results indicated that the pediocin significantly reduced the number of Lm on packaged frankfurters and delayed growth of the remaining cells during storage.

This project determined the antimicrobial activity of different levels of protamine, a natural antimicrobial, on Salmonella, E. coli and Listeria monocytogenes on meat and poultry before and after cooking.

This study investigated the optimal radiation dose required to eliminate defined loads of Listeria monocytogenes in packaged ready-to-eat meat products.

This research determined whether the introduction of harmless bacteria in the food processing facilities would reduce and/or eliminate Listeria monocytogenes via competitive exclusion.

This research investigated methods to reduce biofilms of L.m. on equipment and floor surfaces in RTE meat processing environments, by removal and inhibition of initial attachment and biofilm formation. The research evaluated the efficacy of cleaners and sanitizers on L.m. biofilms, including the assessment of various surface coatings that will inhibit attachment.

This study investigated herbal extracts high in rosmarinic acid (rosemary antioxidants) as Listeria monocytogenes inhibitors.

Combinations of a novel ingredient called Safe2O™HOH were evaluated along with lactic acid, potassium lactate and propionic acid to determine the inhibitory effects of each of these products singly and in combination to retard and/or eliminate the growth of Listeria monocytogenes in packaged ready-to-eat meat and poultry products.

Cetyl pyridinium chloride (CPC) was evaluated through various application parameters for its antimicrobial effects on ready-to-eat meat and poultry products in an effort to retard growth of and/or eliminate Listeria monocytogenes.