ENGINEERING FOR FOOD SAFETY AND QUALITY

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: TERMINATED
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 0224873
• Project No.: WIS01568
• Multistate No.: NC-1023
• Project Start Date: Oct 1, 2010
• Project End Date: Sep 30, 2015

Project Director
Ingham, S.

Recipient Organization
UNIV OF WISCONSIN
21 N PARK ST STE 6401
MADISON,WI 53715-1218

Performing Department
Food Science

Non Technical Summary
Small meat processors historically have used slow-cooking processes to produce niche-market items such as beef roasts and hams. These slow-cooking processes fall outside established USDA cooking guidelines. There is concern that pathogenic bacteria may grow enough during the sublethal-temperature portion of slow-cooking that later cooking will not produce a safe product. In this project we will develop computer-based predictive tools to help small processors evaluate their slow-cooking processes and establish validated critical limits for slow-cooking for roast beef and ham.

Animal Health Component

(N/A)

Research Effort Categories

Basic

5%

Applied

50%

Developmental

45%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
712	5010	1100	100%

Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
5010 - Food;

Field Of Science
1100 - Bacteriology;

Keywords

meat

cooking

safety

Goals / Objectives
The first objective is advancing the fundamental science and application of technologies to ensure safety and improve quality of food products Objective 1)a. Utilize innovative methods to characterize food materials. Objective 1)b. Develop new and improved processing technologies. Objective 1)c. Develop mathematical models to enhance understanding of, and, optimize food processes. The second objective is to develop pedagogical methodologies for improved learning of food engineering principles. The third objective is to develop outreach programs to disseminate best practices for enhancing food safety and quality to stakeholders.

Project Methods
Small meat processors historically have used slow-cooking processes to produce niche-market items such as beef roasts and hams. These slow-cooking processes fall outside established USDA cooking guidelines. There is concern that pathogenic Escherichia coli and Salmonella may grow enough during the sublethal-temperature portion of slow-cooking that later cooking will not achieve enough lethality to produce a safe product. There is also concern over whether Staphylococcus aureus will grow enough to produce unsafe levels of heat-stable enterotoxin(s) during the sublethal portion of slow-cooking. In this project, we will develop computer-based predictive tools to help small processors evaluate their slow-cooking processes and establish validated critical limits for slow-cooking for roast beef and ham. These tools will account for the time/temperature history during both the sublethal and lethal portions of slow-cooking processes. Initial studies will determine the industry-realistic conditions which result in the greatest thermotolerance for E. coli O157:H7 and Salmonella cells. These conditions will then be used in thermal death challenge studies used to develop the tool. To determine an allowable level of S. aureus growth during slow-cooking, we will conduct a processor survey to determine levels of this pathogen on the surface of beef roasts and hams prior to cooking. We will also survey processors about ingredients added to beef roasts and hams, so that we can develop a representative formulations for inoculation studies. Then we will conduct inoculation studies to determine growth and thermal death kinetics for each of the three pathogens in beef roasts and hams. Finally, we will create the computer-based predictive tools, and validate the tools by comparing predicted results to the results of commercial-scale challenge studies.

Progress 10/01/10 to 09/30/15

Outputs
OUTPUTS: We documented that thermal shock enhances survival of strains of Salmonella and Escherichia coli O157:H7 in beef during slow-cooking. Inoculation of roasts and cooking under a standard process can ensure pathogen destruction. PARTICIPANTS: Dr. Steve Ingham, formerly professor, Dr. Barbara Ingham, professor and food safety extension specialist at the University of Wisconsin-Madison. Ms. Kim Wiegand (M.S.) and Ms. Akhila Vasan (Ph.D. candidate) contributed to an understanding of pathogen survival and modeling of pathogen destruction during the slow-cooking process. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
We documented that thermal shock enhances survival of strains of Salmonella and Escherichia coli O157:H7 in beef during slow-cooking. Inoculation of roasts and cooking under a standard process can ensure pathogen destruction.

Publications

• No publications reported this period