Source: WASHINGTON STATE UNIVERSITY submitted to
IMPROVING THE SAFETY AND QUALITY OF FOOD
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0181557
Grant No.
(N/A)
Project No.
WNP00305
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Apr 1, 2010
Project End Date
Mar 31, 2015
Grant Year
(N/A)
Project Director
Rasco, B.
Recipient Organization
WASHINGTON STATE UNIVERSITY
240 FRENCH ADMINISTRATION BLDG
PULLMAN,WA 99164-0001
Performing Department
School of Food Science
Non Technical Summary
The important long term goals of this project are to improve food safety and quality and to assist agribusiness development through improvements in the value chain, including addressing legal and regulatory policy issues that could improve the safety, value and economic viability of food processing businesses here and abroad. This research should open new collaborative opportunities between WSU and other institutions in the USA and internationally. Public welfare will be advanced by improving food safety on a number of different fronts including new methods for detection of food borne illness, developments in packaging and processing technologies that will enhance product safety, improvements to the distribution system and reduction of non-tariff trade barriers that negatively impact companies. As the volume and type of imported foods increases and as the trade in food becomes increasingly globalized, this integrated approach to food science research becomes increasingly important.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5034099200020%
5036120200015%
5036299200015%
7124099200020%
7126120200015%
7126299200015%
Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 503 - Quality Maintenance in Storing and Marketing Food Products;

Subject Of Investigation
6120 - International economy and sectors thereof; 4099 - Microorganisms, general/other; 6299 - Marketing, general/other;

Field Of Science
2000 - Chemistry;
Goals / Objectives
Objectives: The goal of this project will be to improve the teaching, research and outreach programs of Washington State University in the areas of food safety outlined above with the development of high quality, safe food in the US and in countries with emerging economies being an important overall objective. CRIS support will be leveraged to obtain grant funding for support of research in the areas listed here: A) Methods to monitor microbial growth and quality parameters in foods, B) Evaluate combination treatments such as additives, films, thermal processing and other technologies to maintain and improve food safety, C) Conduct needs assessments for food processing and agribusiness within a region, focusing on the products and commodities with the greatest market potential, and which also provide opportunities for business development, D) Assist organizations to establish food safety laws, regulations, guidance, and quality standards consistent with international law and prevailing market standards.
Project Methods
A) Research into methods for monitoring microbial growth and quality parameters in foods, with a focus on spectroscopic methods and development of new sampling protocols; B) Evaluating combinations of treatments such as additives, edible films, thermal processing and other technologies to maintain and improve food safety; C) Conduct needs assessments for food processing and agribusiness within a region or for a country, focusing on the products and commodities with the greatest market potential, and which also provide opportunities for small business development; and D) Assist organizations to establish food safety laws and quality standards and guidance consistent with international law and prevailing market standards.

Progress 04/01/10 to 03/31/15

Outputs
Target Audience:Target audiences are: 1) scientists and policy makers; 2) food industry professionals in the Pacific Northwest, regionally and internationally who are interested in improving food safety and quality and companies interested in producing natural, plant based antimicrobial products; 3) small and medium sized businesses who would benefit from improvements to regulatory and trade policies that are directed at safety, food value and economic viability;and 4)students who would like to work as technologists but who also have an interest in trade issues and regulatory issues that they can address through research projects or class work associated with this project. Changes/Problems:There were no significant problems to report considering the difficulties of working in conflict areas. Where there were restrictions, this involved limited travel access to regions where we wanted to conduct training, limiting our ability to reach rural areas, when this occurred we offered programs on urban university campuses, however this limited our outreach tomajor target groups of agricultural producers and small business people. Scientific research proceeded better than anticipated and we were able to leverage support from the university with that of outside sponsors to bring in nine visiting scientists. What opportunities for training and professional development has the project provided?This project provided educational opportunities for graduate students, postdoctoral fellows and visiting scholars on other USDA programs including Borlaug fellows. I have led educational efforts to build a cadre of 100 food safety and processing trainers in 4 countries and in Native American communities in the USA. Numerous food safety and food regulatory workshops or seminars were offered during this period for professional development of food scientists, microbiologists, government officials, students in six countries in addition to the United States. How have the results been disseminated to communities of interest?We have published the research, much of it in open access or easy to access journals. We have published our presentations on various websites that are accessible for free. Also, for the training sessions, all presented materials were made available to the participants and any other interested parties in print, on a USB or on a website. When resources were available, materials were also translated in to the native language. Some of our food safety materials are available in: Urdu, Pashto, Dari, Arabic, Sinhala, Tamil, Khymer, Korean and Chinese. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Seven (7) graduate students andthree (3)postdocs were supported through the life of this project.This work has been published in 51 high quality journals and open access venues on-line.Our research has beenwidely recognized internationally for the impact that it can have on studies of microbial physiology, specifically studies of microbial cell injury. This project helped 100+ businesses to meet sanitary/phytosanitary requirements, developed food safety regulatory platforms in economically impacted regions in the USA and internationally in four countries recovering from war or impacted by prolonged conflict. This work has resulted in the family wage employment for literally thousands of people and has done much to improve the long term sustainability and profitability of small and medium sized agricultural ventures. Novel and sophisticated methods were produced for monitoring physiological changes in microbes in real time and noninvasively for studies of the effects of food processing and sanitation treatments on planktonic cells, sessile cells and virions. We provided important information on real time conformational changes in surface proteins on bacteria and viruses that help us to understand how the modes of action of these microbes work in causing illness. The application of these techniques have also allowed us to discover control measures that can reduce the impact of food borne illness by reducing sources of contamination; much of this work has emphasized the use of new natural plant-based materials for treating food contact surfaces. Additional work was conducted on chemical toxicants in foods and rapid detection of aquaculture drugs and antibiotic residues in fish. Fisheries research was alsoinvolved and focused on sustainability with extensive research on byproduct utilization for cultivated finfish.

Publications


    Progress 10/01/13 to 09/30/14

    Outputs
    Target Audience: Target audiences are food professionals in the Pacific Northwest, regionally and internationally who are interested in improving food safety and quality. A second groupis small and medium sized businesses who would benefit from improvements to regulatory and trade policies that are directed at safety, food value and economic viability. A third groupis students who would like to work as technologists but who also have an interest in trade issues and regulatory issues that they can address through research projects or class work associated with this project. Changes/Problems: There were no significant problems to report considering the difficulties of working in conflict areas. Where there were restrictions, this involved limited travel access to regions where we wanted to conduct training, limiting our ability to reach rural areas, when this occurred we offered programs on urban university campuses, however this limited our outreach to one of our major target group of agricultural producers and small business people. Scientific research proceeded better than anticipated and we were able to leverage support from the university with that of outside sponsors to bring in nine visiting scientists. What opportunities for training and professional development has the project provided? I have led educational efforts to build a cadre of 100 food safety and processing trainers in 4 countries and in Native American communities in the USA. Numerous food safety and food regulatory workshops or seminars were offered during this period for professional development of food scientists, microbiologists, government officials, students in six countries in addition to the United States. The average number of workshops was 10 per year. How have the results been disseminated to communities of interest? We have published research, much of it in open access or easy to access journals. We have published our presentations on various websites that are accessible for free. Also, for the training sessions, all presented materials were made available to the participants and any other interested parties in print, on a USB or on a website. When resources were available, materials were also translated in to the native language. Some or all of our food safety materials are available in: Urdu, Pashto, Dari, Arabic, Sinhala, Tamil, Khymer, Korean and Chinese. What do you plan to do during the next reporting period to accomplish the goals? The termination report for this project is due in 2015.

    Impacts
    What was accomplished under these goals? Though this project, I was able to assist over 100 businesses to meet sanitary/phytosanitary requirements, developed food safety regulatory platforms in economically impacted regions in the USA and internationally in four countries recovering from war or impacted by prolonged conflict. This work has resulted in the family wage employment for literally thousands of people and has done much to improve the long term sustainability and profitability of small and medium sized agricultural ventures. Our scientific research on food safety and new methods has been widely cited (PI h index = 26) involving 50 related publications over the 5 year reporting period.

    Publications

    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Zhang, Y., Yu, W., Pei, L., Lai, K., Rasco, B. Huang, Y. 2015. Rapid analysis of malachite green and leucomalachite green in fish muscles with surface-enhanced resonance Raman scattering. Food Chemistry, 169: 8084.
    • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Lu, X., Liu, Q., Benavides-Montano, J.A., Nicola, A.V., Aston, D.E., Rasco, B., Aguilar, H.C., 2013. Detection of receptor-induced glycoprotein conformational changes on enveloped virions using confocal micro-Raman spectroscopy. Journal of Virology, 87, 3130-3142.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ovissipour, M., Rasco, B., Shiroodi, S. G., Modanlow, M., Gholami, S., Nemati, M. 2013. Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. Journal of the Science of Food and Agriculture, 93(7): 17181726.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ovissipour, M., Rasco, B., Tang, J., Sablani, S. 2013. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Research International, 53(1): 141148.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Bhunia, K., Sablani, S. S., Tang, J., Rasco, B. 2013. Migration of chemical compounds from packaging polymers during microwave, conventional heat treatment, and storage. Comprehensive Reviews in Food Science and Food Safety, 12(5): 523545.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Han, Y. T., Tammineni, N., �nl�, G., Rasco, B., Nindo, C. 2013. Inhibition of Listeria monocytogenes on Rainbow trout (Oncorhynchus mykiss) using trout skin gelatin edible films containing nisin. Journal of Food Chemistry and Nutrition, 1(1): 6-15.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Wu, D., Rasco, B., Vixie, K. R., �nl�, G., Swanson, B., Liu, Y. 2013. Using Fourier transform infrared (FT-IR) spectroscopy to detect sublethally- or lethally-stressed Listeria innocua treated with acetic acid. LWT-Food Science and Technology, 54(2): 465-462.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Alfaifi, B., Wang, S., Tang, J., Rasco, B., Sablani, S. S., Jiao, Y. 2013. Radio frequency disinfestation treatments for dried fruit: Dielectric properties. LWT - Food Science and Technology, 50(2): 746754.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Xiao, Z., Lai, K., Du, R., Shen, Y., Pan, Y., Rasco, B., Huang, Y. 2013. Fat and moisture content in Chinese fried bread sticks: Assessment and rapid Near-Infrared spectroscopy method development. Journal of Spectroscopy, http://dx.doi.org/10.1155/2013/973623
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Basaran-Akgul, N., Rasco, B. 2013. Effect of marination in gravy on the radio frequency and microwave processing properties of beef. Journal of Food Science and Technology, 10.1007/s13197-013-1093-9.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Syamaladevi, R. M., Lu, X., Sablani, S. S., Kumar, S., Adhikari, A., Killinger, K., Rasco, B., Dhingra, A., Bandyopadhyay, A. 2013. Inactivation of Escherichia coli population on fruit surfaces using ultraviolet-C light: influence of fruit surface characteristics. Food and Bioprocess Technology, 6, 2959-2973.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Lu, X., Samuelson, D., Xu, Y., Zhang, H., Wang, S., Rasco, B., Xu, J., Konkel, M., 2013. Detecting and tracking nosocomial methicillin-resistant Staphylococcus aureus using a microfluidic SERS biosensor. Analytical Chemistry, 85, 2320-2327.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Syamaladevi, R. M., Lupienb, S. L., Bhuniaa, K., Sablani, S. S., Dugan, F., Rasco, B., Killinger, K., Dhingra, A., Ross, C. 2014. UV-C light inactivation kinetics of Penicillium expansum on pear surfaces: Influence on physicochemical and sensory quality during storage. Postharvest Biology and Technology, 87: 2732.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Aamir, M., Ovissipour, M., Sablani, S., Rasco, B. 2013. Predicting the quality of pasteurized vegetables using kinetic models: A Review. International Journal of Food Science. doi.org/10.1155/2013/271271
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ovissipour, M., Sablani, S., Rasco, B. 2013. Engineered nanoparticle adhesion and removal from tomato surfaces. Journal of Agricultural and Food Chemistry. 61 (42), 10183-10190.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Lu, X., Talbott, M. J., Van Eenennaam, J. P., Webb, M. A. H., Doroshov, S. I., Ovissipour, M., Rasco, B. 2013. Determining ovarian maturity in farmed sturgeon (Acipenser transmontanus) for caviar production. Journal of Aquaculture Research and Development. doi: 10.4172/2155-9546.1000202.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Lu, X., Rasco, A. 2013. Sturgeon (Acipenser transmontanus) sexual maturation and caviar quality. Reviews in Aquaculture, 5, 1-11.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Shi, Y., Tang, J., Yue. T., Rasco, B., Wang, S. 2014. Pasteurizing cold smoked salmon (Oncorhynchus nerka): Thermal inactivation kinetics of Listeria monocytogenes and Listeria innocua. Journal of Aquatic Food Product Technology, DOI:10.1080/10498850.2013.808303.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Fan, Y., Lai, K., Rasco, B., Huang, Y. 2014. Analyses of phosmet residues in apples with surface-enhanced Raman spectroscopy. Food Control, 37: 153157.
    • Type: Journal Articles Status: Published Year Published: 2014 Citation: Alfaifia, B., Tang, J., Jiao, Y., Wang, S., Rasco, B., Jiao, S., Sablani, S. 2014. Radio frequency disinfestation treatments for dried fruit: Model development and validation. Journal of Food Engineering, 120: 268276.
    • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Fan, Y., Lai, K., Rasco, B., Huang, Y. 2014. Determination of carbaryl pesticide in Fuji apples using surface-enhanced Raman spectroscopy coupled with multivariate analysis. LWT - Food Science and Technology, In Press.
    • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Li, C., Huang, Y., Pei, L., Wu, W., Yu, W., Rasco, B., Lai, K. 2014. Analyses of trace crustal violet and leucocrystal violet with gold nanospheres and commercial gold nanosubstrates for surface-enhanced Raman spectroscopy. Food Analytical Methods, DOI 10.1007/s12161-014-9857-z.
    • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Pan, Y., Lai, K., Fan, Y., Li, C., Pei, L., Rasco, B., Huang, Y. 2014. Determination of Tert-Butylhydroquinone in vegetable oils using surface-enhanced Raman spectroscopy. Journal of Food Science, DOI: 10.1111/1750-3841.1248
    • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Hassan, A., Ch, M. N., Rasco, B. 2014. Microencapsulation, survival and adherence studies of indigenous probiotics. African Journal of Microbiology Research, 8(8): 766775.
    • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Shen, Y., Chen, S., Du, R., Xiao, Z., Huang, Y., Rasco, B., Lai, K. 2014. Rapid assessment of the quality of deep frying oils used by street vendors with Fourier Transform Infrared Spectroscopy. Journal of Food Measurement and Characterization, DOI 10.1007/s11694-014-9194-3.


    Progress 01/01/13 to 09/30/13

    Outputs
    Target Audience: Scientists and policy makers; food industry professionals, companies interested in producing natural, plant based antimicrobial products. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Provide educational opportunities for graduate students, post doctoral fellows and other scientists including visiting scholars on other USDA programs including Borlaug fellows. How have the results been disseminated to communities of interest? Results from this project on how to improve food safety and quality and to assist agribusiness development through improvements in the value chain, including addressing legal and regulatory policy issues that could improve the safety, value and economic viability of food processing businesses here and abroad have been addressed. Through dissemination of this research, new collaborative opportunities between WSU and other institutions in the USA and internationally and through this, public welfare will be advanced by improving food safety on a number of different fronts including control strategies for emerging microbial and food chemical hazards, developments in packaging and processing technologies that will lead to new products or enhance product safety, and efforts to support economic and environmental sustainability for aquatic food products and foods important to the Pacific Northwest from the food processing side. As the volume and type of imported foods increases and as the trade in food becomes increasingly globalized, this integrated approach to food science research will become increasingly important. What do you plan to do during the next reporting period to accomplish the goals? The goal of this project will be to improve the teaching, research and outreach programs of Washington State University in the areas of food science outlined above with the development of high quality, safe food in the US and in countries with emerging economies being an important overall objective. Support from this program would be leveraged to obtain grant funding for research in these areas: A) Methods to monitor quality and safety parameters in foods; B) Provide technical support for food processing and agribusiness within a region, focusing on the products and commodities with the greatest market potential, and which also provide opportunities for business development; C) Assist organizations to establish or to comply with food safety laws, regulations, guidance, and quality standards consistent with international law and prevailing market standards.

    Impacts
    What was accomplished under these goals? Several publications on various aspects of microbial food safety involving collaborators from across Washington State University (WSU), the University of Idaho (UI), and other institutions including some in China and Canada were published. Novel work on applications of spectroscopy for detection and characterization of biochemical features of biofilms formed by food associated microbes and also from virions has been conducted. This research has provided important information on real time conformational changes in surface proteins on bacteria and viruses that help us to understand how the modes of action of these microbes work in causing illness. The application of these techniques have also allowed us to discover control measures that can reduce the impact of food borne illness by reducing sources of contamination; much of this work has emphasized the use of new natural plant-based materials for treating food contact surfaces. Additional work was conducted on chemical toxicants in foods and rapid detection of aquaculture drugs and antibiotic residues in fish. Fisheries research was also part of the mix, specifically on sustainability with extensive research on byproduct utilization for cultivated finfish.

    Publications

    • Type: Journal Articles Status: Published Year Published: 2013 Citation: Lu X., Q. Liu, J. Benavides-Montano, A. Nicola, D. Aston, B. Rasco, H. Aquilar. 2013. Detection of receptor-induced glycoprotein conformational changes on enveloped virions using confocal micro-Raman spectroscopy. Journal of Virology. 87: 3130-3142.
    • Type: Journal Articles Status: Published Year Published: 2013 Citation: Lai K., B. Rasco, Y. Huang. 2013. A novel approach to determine leucomalachite green and malachite green in fish fillets with surface-enhanced Raman spectroscopy (SERS) and multivariate analysis. J Raman Spectroscopy. 43(9) pp 1208-1213
    • Type: Journal Articles Status: Published Year Published: 2013 Citation: Ovissipour M., B. Rasco, G. Bledsoe. Aquatic Food Products. 2013. Food Processing: Principles and Applications, Second Edition. John Wiley. p 1-94.
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Liu Q., X. Lu, B. Swanson, B. Rasco, D. Kang. 2012. Monitoring ultraviolet (UV) radiation inactivation of Cronobacter sakazakii in dry infant formula using Fourier Transform Infrared Spectroscopy. Journal of Food Science. 77(1): M86-93.
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Lai K., B. Rasco, Y. Huang. 2012. Determination of chloramphenicol and crystal violet with surface enhanced Raman spectroscopy. Analytical Chemistry.5(1):19-42.
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Alfaifi B., S. Wang, J. Tang, B. Rasco, S. Sablani, Y. Jiao. 2012. Radio frequency disinfection treatments for dried fruit: dielectric properties. LWT- Food Science and Technology .50:746-754.
    • Type: Journal Articles Status: Published Year Published: 2013 Citation: Rasco B. Food Laws and Regulations. 2013. Food Processing: Principles and Applications, Second Edition. 44 pp.
    • Type: Journal Articles Status: Published Year Published: 2013 Citation: Ovissipour, M., B. Rasco, S. Sablani. 2013. Impact of engineered nanoparticles on aquatic organisms. J. Fisheries and Livestock Production. 1:2: 1-2. E106.doi:10.4172/jflp.1000e106
    • Type: Journal Articles Status: Published Year Published: 2013 Citation: Ovissipour M., B. Rasco. Sturgeon: conservation of Caspian Sea stocks. 2013. J. Aquaculture Research. 3:7.
    • Type: Journal Articles Status: Published Year Published: 2013 Citation: Lu X., A. Weakley, D. Aston, B. Rasco, S. Wang, M. Konkel. 2012. Examination of nanoparticle inactivation of Campylobacter jejuni biofilms using infrared and Raman spectroscopies. Journal of Applied Microbiology.113(4):952-964
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Ammineni N., G. Unlu, B. Rasco, J. Powers, C. Nindo, S. Sablani. 2012. Effect of trout skin gelatin-based films containing antioxidants on the oxidative stability of cod liver oil. Journal of Food Science.77:E342-E347
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Ovissipour M., R. Nazari, B. Rasco. 2012. Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogeneous enzymes and commercial proteases. J. Science of Food and Agriculture.50:2932-2946.
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Ovissipour M., A. Kenari, A. Motamedzadegan, B. Rasco, R. Nazari. 2012. Optimization of protein recovery during hydrolysis of yellowfin tuna visceral proteins. Analytical Chemistry.20(2):148-159.
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Safari R., A. Motamedzadegan, M. Ovissipour, B. Rasco. 2012. Use of hydrolysates from yellowfin tuna (Thunnus albacares) heads as a complex nitrogen source for lactic acid bacteria. Food and Bioprocess Technology. 59(1):73-79.
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Ovissipour M., A. Kenari, A. Motamedzadegan, B. Rasco, R. Nazari. 2012. Optimization of enzymatic hydrolysis of visceral waste proteins of yellowfin tuna. Food and Bioprocess Technology 59(2):696-705.
    • Type: Journal Articles Status: Published Year Published: 2012 Citation: Ovissipour M., A. Kenari, R. Nazari, A. Motamedzadegan, B. Rasco. 2012. Tuna viscera protein hydrolysate: nutritive and disease resistance properties for Persian sturgeon (Acipenser persicus L) larvae. Aquaculture Research.11:1-11.


    Progress 01/01/12 to 12/31/12

    Outputs
    OUTPUTS: Several publications on various aspects of microbial food safety imvolving collaborators from across Washington State University (WSU), the University of Idaho UI), and other institutions including some in China and Canada were published. Novel work on applications of spectroscopy for detection and characterization of biochemical features of biofilms formed by food associated microbes and also from virions has been conducted. This research has provided important information on real time conformational changes in surface proteins on bacteria and viruses that help us to understand how the modes of action of these microbes in causing illness. The application of these techniques have also allowed us to discover control measures that can reduce the impact of food borne illness by reducing sources of contamination; much of this work has emphasized the use of new natural plant-based materials for treating food contact surfaces. PARTICIPANTS: Eric Aston, UI, Michael Konkel, WSU, X Lu, U. British Columbia, Y. Huang, Shanghai Ocean University TARGET AUDIENCES: Scientists and policy makers; food industry professionals, companies interested in producting natural, plant based antimicrobial products PROJECT MODIFICATIONS: Not relevant to this project.

    Impacts
    I have produced novel and sophisticated methods for monitoring physiological changes in microbes in real time and non-invasively for studies of the effects of food processing and sanitation treatments on planktonic cells, sessile cells and virions.This work has been published in high quality journals and has been widely recognized internationally for the impact that it can have on studies of microbial physiology, specifically studies of microbial cell injury. Our most recent work involve studies of structural changes resulting from injury to plant cell surfaces from interaction/attachment of metallic nanoparticles.

    Publications

    • Lu X., Q.Huang, W.Miller, E.Aston, J.Xu, F.Xue, H.Zhang, B.Rasco, M.E.Konkel. 2012. Comprehensive Detection and Discrimination of Campylobacter Species Using Confocal Micro-Raman Spectroscopy and Multilocus Sequence Typing. Journal of Clinical Microbiology. 50:9 2932-2946. doi:10.1128/JCM.01144-12
    • Rasco B. 2012. Antimicrobial effect of diallyl sulfide on Campylobacter jejuni biofilms. The Journal of Antimicrobial Chemotherapy. 67(8):1915-1926.
    • Lu X., A.Weakley, D.Aston, B.Rasco, S.Wang, M.Konkel. 2012. Examination of nanoparticale inactivation of Campylobacter jejuni biofilms using infrared and Raman spectroscopies. Journal of Applied Microbiology. 113(4):952-964.
    • Lu X., B.Rasco. 2012. Determination of antioxidant content and antioxidant activity in foods using infrared spectroscopy and chemometrics. A review. CRC Critical Reviews in Food Science and Nutrition. 52(10):853-875.
    • Du X., X.Lu, B.Rasco, S.Wang. 2012. Biochemical and genetic characteristics of Cronobacter sakazakii biofilm formation. Research in Microbiology. 163:448-456.
    • Lu X., B.Rasco, M.Jabal, D.Aston, M.Lin, M.Konkel. 2012. Investigating antibacterial mechanism of garlic (Allium sativum) concentrate and garlic-derived organosulfur compounds on Campylobacter jejuni using FTIR, Raman spectroscopy and electron microscope. Applied and Environmental Microbiology 77:5257-5269.


    Progress 01/01/11 to 12/31/11

    Outputs
    OUTPUTS: A kick off meeting was held at Washington State University (WSU) on May 26 and 27, 2011. Twenty-nine participants included PIs and Co-PIs and representatives from USDA NIFA, Seafood Products Association, and six food processing, packaging and equipment companies. Drs. Rasco and Sablani are conducting studies to correlate quality changes and thermal kinetic models covering a wide range of pasteurization protocols from 60-90 degrees C, initially focusing on leafy green vegetables (spinach) and whole organisms (shellfish: blue mussel: (Mytilus edulis), and Manila clam (Ruditapes philippinarum). Reseach is focused on color and changes in visual appearance, texture and chemical or biochemical changes affected by various heating regimes. General engineering design for a pilot-scale 915 MHz single mode microwave pasteurization system was completed by Juming Tang's group. The manufacturing jobs for cavities, supports and conveying systems have been subcontracted to WSU College of Engineering Workshop. We expect that the system will be in operation in Sept. 2012. As a key step in developing microwave pasteurization processes, Tang's laboratory initiated a task to develop chemical markers suited for process temperatures between 60 and 100 degrees C. Preliminary tests showed very positive results. We anticipate that complete marker systems suited for a wide range of products should be available in December 2012. WSU recruited one post-doctorate fellow (Dr. Mahmoudreza Ovissipour), three new Ph.D students (Wengjia Zhang, Md. Aamir and Kanishka Bhunia) and assigned one existing Ph.D. student (Sumeet Dhawan), one microwave process engineer (Dr. Frank Liu), 20% of Tang's lab manager (Steward Bohnet) and a visiting Ph.D student (Haihua Cong) for this project. Shyam Sablani and Vincent Himsl of WSU developed a website (http://microwavepasteurization.wsu.edu/) to coordinate team activities and communicate with the general public. Dr. Rasco organized a technical symposium (pending) for the Annual IFT Meeting (international meeting) for June 24-26, 2012. Final proposal submitted December 2012. Focus will be on use of thermal and non-thermal technologies for virus inactivation in foods. PARTICIPANTS: Juming Tang, Shyam Sablani, Barbara Rasco TARGET AUDIENCES: The research findings are valuable to food processing industry, especially manufacturers of thermally processed and frozen food products. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

    Impacts
    International Microwave Institute (IMPI) (a subcontractor of this project) offered a one day short-course on microwave heating fundamentals and food safety of domestic microwave cooking on June 8, 2011 prior to the IFT Meeting in New Orleans. Tang and USDA NIFA National Program Leaders, Isabel Walls and Ram Rao, organized a one day workshop: Microwave Food Safety Forum, on June 10, 2011 with over 80 participants from universities, FDA/IIT, CDC, USDA FSIS, Target, microwave equipment companies (e.g., Gerling Applied Engineering and PSC, USA, Sairem, France) and food companies including ConAgra, General Mills, Nestle, Pepsi (http://microwavepasteurization.wsu.edu/mwp-main/Conferences.html). WSU engineers (Tang and Liu) and Kenny Lum of Seafood Products Association (a subcontractor of this project) offered a one day course on microwave heating processes on May 8, 2011 in Evansville, IN. Over 60 engineers, scientists and technical directors/VPs participated, representing USDA FSIS, US Army Natick Soldier Center and eleven major food processing and packaging companies. On July 28, 2011, Seafood Products Association filed, on behalf of Washington State University, a partition (with supporting documents) to USDA FSIS: "Notification for use of (MATS) (WSU microwave assisted thermal sterilization) technology for the production of packaged food intended to be stored under refrigerated conditions (pasteurized), and for foods processed for "shelf stability" as defined under USDA FSIS 9 CFR 318 and 381. The filing was made following the new USDA FSIS Guidance Procedures for Notification and Protocol Submission of New Technology. We anticipate USDA FSIS's positive response by summer of 2012.

    Publications

    • No publications reported this period


    Progress 01/01/10 to 12/31/10

    Outputs
    OUTPUTS: Projects relating to improving food quality and safety through chemistry and microbiological studies are ongoing. Regulatory and trade issues are also addressed as appropriate. This work supports graduate and undergraduate students and focuses on issues of both national and international importance. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

    Impacts
    We have developed new microbiological media as well as new detection methods for bacteria that cause spoilage of food, or which cause human illness. We have examined a number of different natural components in foods (antioxidants, such as extracts from Allium spp.) to control food pathogens, as well as evaluation of edible films and coating which could extend the shelf life of food products. We have also conducted studies on microbial injury and how microbes recover from environmental stress, and have found that pathogens can survive conditions that are normally considered to be fatal.

    Publications

    • Lin, M., M.A.Al-Holy, H.M.al-Qadiri, F.Kong, D.Setaidy, and B.Rasco. 2010. Detection and discrimination of Enterobacter sakazakii strains by mid-infrared spectroscopy and multivariate statistical analysis. J Food Safety. 30Pages 1-10.
    • Lu, X., and B.Rasco. 2010. Investigating food spoilage and pathogenic microorganiss by mid-infrared spectroscopy. Applications of Vibrational Spectroscopy to Food Science. Ed. Griffiths, Chalmers, Li-Chan. . John Wiley. 675-694.
    • Shin, J., and B.Rasco. 2010. Effect of organic acid treatment and storage temperature on the growth and survival of Listeria monocytogenes in fresh cultured trout (Oncorhynchus mykiss). Journal of food science.
    • Lu, X., H.al-Qadiri, D.Kang, J.Shin, and B.Rasco. 2010. Using infrared spectroscopy to study the survival and injury of E. coli, C. jejuni and P. aeruginosae under cold stress in low nutrient media.. Food Microbiology. 19:1-10.
    • Al-Holy, M.A., M.Lin, H.M.al-Qadiri, and B.Rasco. 2010. Thermal resistance, survival and inactivation of Enterbaceter sakazaki in powdered and reconstituted infant formula. Journal of Food Protection. 29:287-301.
    • Al-Holy, M.A., J.Shin, and B.Rasco. 2010. A novel enrichment broth to improve detection and isolation of Cronobacter sp. from infant formula. Journal of Applied Microbiology.


    Progress 01/01/09 to 12/31/09

    Outputs
    OUTPUTS: Several projects relating to food safety and quality, primarily food safety microbiology in high value or high risk foods, were conducted. This resulted in publications, invention disclosures, and invited and volunteered publications. It supported the research of two graduate students, one post-doc and two visiting scientists. Work is ongoing. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Scientists, regulators and industry stakeholders PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

    Impacts
    We have developed a new media for a bacterial pathogen and published on its use. This media is more selective and yields more accurate results than that currently used by the federal government to screen high risk foods. We continue our work on bacterial detection by spectral methods and have expanded the use of this technique to quality attributes of high value food products, specifically fish roe. This is to date, the most accurate and least invasive method for detection of harvest date for sturgeon for caviar production or for egg recovery for restoration fisheries.

    Publications

    • Lin, M., M.A. Al-Holy, D. Kang, and B. Rasco. 2009. Rapid detection and discrimination of Enterobacter sakazaii strains by mid-infrared spectroscopy and multivariate statistical analysis. J. Food Safety 29: 531-545.
    • Rasco, B., and G.E. Bledsoe. 2009. Intentional contamination of aquatic food products - risk management. Seafood Quality and Aquaculture Symposium. Agadir, Morrocco, October 2009
    • Shin, J., A.C. Oliveira, and B. Rasco. 2009. Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus). Journal of Food Science. 75(1):C43-48
    • Al-Holy, M.A., M. Lin, H. al-Qadiri, and B. Rasco. 2009. Thermal resistance, survival and inactivation of E. sakazakii in powdered and reconstituted infant formula. J. Food Safety. 29 Pages 287-301.


    Progress 01/01/08 to 12/31/08

    Outputs
    OUTPUTS: Improve instrumental methods for detection and quantitation of food constituents and prediction of food quality, including physiological factors that impact reproductive competence. Assess the effects of processing and packaging treatments on microbial survival in food during storage. Study regulatory and market forces that impact the production of safe food and trade, particularly factors involving food defense and food security. PARTICIPANTS: D.H. Kang, J. Tang, B.D. Rodgers, B. Swanson. See publication list. TARGET AUDIENCES: Food industry and regulatory bodies nationally and internationally PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

    Impacts
    Ours is the first research group in the world to spectroscopically characterize microbes in the injured state and to differentiate the type of damage sustained by microbes from heat, pH shock, chemical treatments, and stress from changes in ionic strength. We are also the first to use spectroscopic techniques to monitor changes in reproductive status of fish by measuring changes in plasma hormone levels and lipid transport proteins. This work is the basis for international collaborations. Our team has developed new strategies for microbial control in minimally processed foods. We have been invited by foreign governments to improve food safety and defense programs and to assist them to comply with provisions of international law.

    Publications

    • al-Qadiri, H.M., M.A.Al-Holy, M.Lin, and B.Rasco. 2008. Detection of sublethal injury in Salmonella eneritica serotype Typhimurium and Listeria monocytogenes using Fourier Transform Infrared (FT-IR) spectroscopy (4000-6000 cm-1). Journal of Food Science 73(2):M54-61.
    • Wang, Y., J.Tang, B.Rasco, F.Kong, and S.Wang. 2008. Dielectric properties of salmon fillets as a function of temperature and composition. Journal of Food Engineering. 87:236-246.
    • Al-Holy, M.A., M.Lin, H.al-Qadiri, and B.Rasco. 2008. A comparative study between overlay method and selective differential media for recovery of stressed Enterobacter sakazakii cells from infant formula. Food Microbiology. 25:22-28.
    • Rasco, B., and G.E.Bledsoe. 2008. Food Defense. The World of Food Science.
    • Wilson, T., and B.Rasco. 2008. Food Labeling Issues. Encyclopedia of Food Science.
    • Rasco, B., and G.E.Bledsoe. 2008. Bioterrorism and Food Safety. Microbiologically Safe Foods.
    • Lin, M., A.G.Cavinato, and B.Rasco. 2008. Infrared Spectroscopy - Near infrared spectroscopy and mid-infrared spectroscopy. Ch 6. Infrared Spectroscopy for Food Quality Analysis and Control. 119-143.
    • Huang, Y., A.G.Cavinato, and B.Rasco. 2008. Fruit juice analysis. Infrared Spectroscopy for Food Quality Analysis and Control. Ch 13. 355-375.
    • Rasco, B., and G.E.Bledsoe. 2008. Biological contamination of food. Microbial Food Contamination. 541-590.
    • Shin, J., D.Kang, and B.Rasco. 2008. Effect of different packaging methods and storage temperatures on the growth of Listeria monocytogenes in raw and smoked rainbow trout (Oncorhynchus mykiss). J Aquatic Food Products Technology. 17.2 Pages 137-155.
    • al-Qadiri, H., N.I.Alami, M.Lin, M.A.Al-Holy, A.G.Cavinato, and B.Rasco. 2008. Study of bacterial growth phases using Fourier transform infrared spectroscopy and multivariate analysis. Journal of Rapid Methods and Automation in Microbiology. 16 Pages 73-89.


    Progress 01/01/07 to 12/31/07

    Outputs
    OUTPUTS: Develop analytical protocols in food microbiology and bioanalytical chemistry to improve the detection and characterization of microbes in food spectrophotometrically (Fourier transform near infrared spectroscopy FTIR) and to couple this with phylogenetic characterization. Assess the effects of processing on microbial inactivation and food quality. Evaluate regulatory and market forces that impact production of safe food; particularly factors involving food defense and food security. TARGET AUDIENCES: Food manufacturing and food safety community nationally and internationally.

    Impacts
    Ours is the first research group in the world to spectroscopically characterize microbes in the injured state and to be able to differentiate the type of damage sustained by microbes by heat, pH and ionic strength stress. We have also developed differentiation strategies for food microbes using spectroscopy for closely related species and can utilize these methods in complex matrices. Our research team has developed new strategies for microbial control in minimally processed foods. We have been invited by a number of organizations to critique food safety and food security programs and provide expert opinions and scientific summaries on food safety and food defense, often in an international context.

    Publications

    • Rasco, B., and G.E.Bledsoe. 2007. Biological contamination of food. Microbial Food Contamination, Second Edition. 541-591.
    • Huang, Y., and B.Rasco. 2007. Application of neural networks in food science. Cereal Chemistry. 47:113-126.
    • Shin, J., and B.Rasco. 2007. Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and caviar (ikura). Journal of Food Science. 72(5)Pages M160-165.
    • Huang, Y., M.Lin, A.G.Cavinato, and B.Rasco. 2007. Influence of temperature on the NaCl content of aqueous solutions by short-wavelength near infrared spectroscopy (SW-NIR). Sensing and Instrumentation for Food Safety and Quality. 1:91-97.
    • Rasco, B., and G.E.Bledsoe. 2007. An overview of food laws and regulations in the United Arab Emiratres - An examination of requirements for importation of fresh fruits and vegetables. USAID ALP. 8 Page 20.
    • Rasco, B., and G.E.Bledsoe. 2007. Recommendations based upon current international models for a program for issuing export certificates for food by the Islamic Republic of Afghanistan. USAID ALP. Page 15.


    Progress 01/01/06 to 12/31/06

    Outputs
    Developed analytical protocols in food microbiology and bioanalytical chemistry to improve the detection and characterization of microbes in food spectrophotometrically (Fourier transform near infrared spectroscopy FTIR) and to couple this with phylogenetic characterization. Assessed the effects of processing on microbial inactivation and food quality. Evaluated regulatory and market forces that impact production of safe food, particularly factors involving food defense and food security.

    Impacts
    Ours is the first research group in the world to spectroscopically characterize microbes in the injured state and to be able to differentiate the type of damage sustained by microbes by heat, pH and ionic strength stress. We have also developed differentiation strategies for food microbes using spectroscopy for closely related species and can utilize these methods in complex matrices. Our research team has developed new strategies for microbial control in minimally processed foods. We have been invited by a number of organizations to critique food safety and food security programs and provide expert opinions and scientific summaries on food safety and food defense, often in an international context.

    Publications

    • Al-Holy, M. Lin, M. and Rasco, B.A. 2005. Inactivation of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar using a combination of nisin with chemical antimicrobials or moderate heat. J. Food Protection. 68(3):512-520.
    • Rasco. B.A. and Bledsoe, G.E. 2005. Bioterrorism and Food Safety. CRC Press. Boca Raton, FL. 414 pp.
    • Al-Holy, M, Ruiter, J., Lin, M, Kang, DH, and Rasco, B. 2004.Inactivation of Listeria innocua in nisin treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) in caviar treated by radio frequency (RF). J. Food Protection. 67(9):1848-8154.
    • Rasco, BA and Bledsoe, GE. 2004. Food Processing. Principles and Applications. Ch 27: Frozen aquatic food products. Iowa State Press. Ames, IA and Blackwell Publishing, UK. J.S. Smith & Y.H. Hui (eds) pp. 447-458.
    • Al-Holy, M., Wang, Y., Tang, J. and Rasco, B. 2005. Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies. J. Food Engineering. 70(4):564-570.
    • Shin, J.H., Kang, D.H. and Rasco, B.A. 2006. Survival and growth of Listeria monocytogenes in MAP packaged fresh rainbow trout. World Aquaculture. 37(3):6-10.
    • Shin, JH, Lee, SY, Dougherty, RH, Rasco, BA and Kang, DH. 2006. Combined Effect of Mild Heat and Acetic Acid Treatment for Inactivating Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium in asparagus. J. Food Protection. 101:1140-1151.
    • Al-Holy, M.A. and Rasco, B.A. 2006. Characterization of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar proteins. J. Food Biochem. 30:422-428.
    • Al-Holy, M.A., al-Qadiri, H.M., Lin, M. and Rasco, B.A. 2006. Inhibition of Listeria innocua in hummus (chickpea dip) by a combination of nisin and citric acid. J. Food Protection. 69(66):1322-1327.
    • Al-Qadiri, H.M., Lin, M., Cavinato, A.G. and Rasco, B.A. 2006. Fourier transform infrared spectroscopy, detection and discrimination of Escherichia coli O157:H7 from Alicyclobacillus strains in apple juice. Int. J. Food Micro. 111:73-80.
    • Rasco, B.A. and Bledsoe, G.E. 2006. CH 160. Surimi and surimi analogs. Handbook of Food Science and Technology. Marcel Dekker, NY NY. pp.160-1-7.
    • Rasco, B.A. and Bledsoe, G.E. 2006. CH 159. Seafood products Science and technology . Handbook of Food Science. Marcel Dekker, NY NY. pp.159-1-13.
    • Bledsoe, G.E. and Rasco, B.A. 2006. CH 161. Caviar and fish roe. Handbook of Food Science and Technology. Marcel Dekker, NY NY. pp.161-1-20.
    • Carpenter, J.R., Morishige, C.L. and Rasco, B.A. 2005. Utilization of near infrared spectroscopy (NIRs) and dry matter to predict the nutrient composition of Pacific herring. Synopsis of Research on Steller Sea Lions. 2001-2005, Alaska Sealife Centers Steller Sea Lion Research Program. T.R. Loughlin, DG. Calkins and Shannon Atkins (eds). Alaska SeaLife Center, Seward, AK. Sea Script Co., Seattle. WA. Pp. 48-63.
    • Lin, M., Mousavi, M., al-Holy, M., Cavinato, A.G. and Rasco, B.A. 2005. Rapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchus mykiss) fillet. J. Food Science. 71(1):S018-023.


    Progress 01/01/05 to 12/31/05

    Outputs
    Work on quantifying the important quality and safety parameters of fat, moisture, salt and lipid components in aquatic foods in general, with a focus on high value smoked and cured aquatic food products has been completed. Recently this research has expanded to include the development of a non-invasive technique for measuring bruising in salmon which can accurately detect muscle bruising up to 85% of the time depending upon the location of a bruise within the muscle and the size of the fish. Fourier transform infrared spectroscopy (FT-IR) and short wavelength near infrared spectroscopy (SWNIR) have also been employed to evaluate the suitability of this technique for monitoring microbial growth during spoilage in fish muscle and other foods.

    Impacts
    We have been able to establish that microbial decomposition can be monitored using SWNIR and FTIR in muscle products, at detection levels of 100 CFU/g. Further, ours is the first research group to use these techniques to monitor the effect of processing (heat, pH change, salt addition) on microbial cell injury and death. FTIR in particular has the potential to ascertain both the degree and type of cell damage resulting from minimal processing technologies.

    Publications

    • Carpenter,J. R., Morishige, C.L. and Rasco, B.A. 2005. Utiliztion of near infrared spectroscopy (NIRs) and dry matter to predict the nutrient composition of Pacific herring. Synopsis of Research on Steller Sea Lions. 2001 - 2005.
    • T.R. Loughlin, D.G. Calkins and Shannon Atkinson (eds). Alaska Sea Life Center, Seward, AK. 43-58. Lin, M, al-Holy, M., Chang, SS, Huang, Y, Cavinato, AG, Kang, DH and Rasco, BA. 2005.Rapid discrimination of different Alicyclobacillus isolates in apple juice by Fourier transform infrared spectroscopy. Int. J. Food Micro. 105:369-376.
    • Al-Holy, MA., Lin, M., Cavinato, AG., Rasco, BA. 2006. The use of Fourier Transform Infrared Spectroscopy to differentiate Escherichia coli 0157:7 from other bacteria inoculated into apple juice. Food Micro. 23:162-168.


    Progress 01/01/04 to 12/31/04

    Outputs
    We have met program objectives under this grant and have developed models for predicting moisture and salt content non-invasively in a number of high value aquatic food products. In addition, we have been able to leverage these funds to study other important quality features in intact whole fish, such as bruising. We have also used spectrophotometric methods developed here to predict microbial growth in fish and muscle food model systems and are the first to show that microbial growth (e.g. production of metabolites) can be detected in this spectral region. We have been able to expand this work to other spectral methods and are the first to use spectroscopy to study microbial cell injury, both in model and real food systems.

    Impacts
    This research has provided a number of new developments in the application of both short wavelength and more recently FTIR for predicting quality and safety parameters of high moisture food products. The focus of this research was to better understand the optical properties and to develop the necessary chemometric models to predict macronutrient constitutents for foods. We have, in addition, been able to produce models for bruising and bacterial growth using the technology developed under this grant.

    Publications

    • Lin, M., Al-Holy, M, Mousavi-Hesary, M., Al-Qirdiri, H, Cavinato, G, and Rasco, BA. 2004. Rapid and quantitative detection of microbial spoilage in chicken breast muscle by short wavelength near infrared (SWNIR) spectroscopy. J. Applied and Environmental Micro. 39:148-155.
    • Lin, M., Al-Holy, M., Al-Qirdiri, H., Kang, DH., Cavinato, AG and Rasco, BA. 2004. Discrimination of intact and injured species of Listeria spp. by Fourier transform infrared spectroscopy and principal component analysis. J. Agric. and Food Chem. 52:5769-5772.


    Progress 01/01/03 to 12/31/03

    Outputs
    We are developing SWNIR methods employing both linear and nonlinear chemometric methods to rapidly and nondestructively measure key chemical constituents in high value food products. In addition we are developing methods to predict the onset of spoilage in perishable muscle foods and to quantify and differentiate the type of microbes present on food products using FTIR and SWNIR spectra.

    Impacts
    Rapid methods are critical in food analysis and we seek to release safe food into commerce more quickly.

    Publications

    • Huang, Y., Tang, J.*, Swanson, B., Cavinato, A.G., Lin, M., Rasco, B.A. 2003. Near infrared spectroscopy: a new tool for studying physical and chemical properties of polysaccharide gels. Carbohydrate Polymers 54:281-288. Huang, Y., Tang, J., Swanson, B., Rasco, BA 2003. Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels. Carbohydrate Polymers. 54:517-522.
    • Huang, Y, Cavinato, AG, Mayes, DM, Kangas, LL, Bledsoe, GE and Rasco, BA. 2003. Non-destructive prediction of moisture and sodium chloride in cured Atlantic salmon (Salmo salar)) teijin by shortwavelength near infrared spectroscopy (SWNIR). J. Food Sci. 68(2):482-486.


    Progress 01/01/02 to 12/31/02

    Outputs
    This project is a multidisciplinary program evaluating the application of short wavelength near infrared to the measurement of macronutrient constituents in food, primarily high value aquatic food products. In addition, we used this technology to evaluate temperature measurement and temperature compensation, chemical, rheological and gelation properties of gellan gels, and the presence of microbial contaminants in food

    Impacts
    The impact of this project will be the development of new applications for spectroscopic measurements in food. Our work will provide the basis for rapid non-invasive measurement of salt and moisture in high moisture food products on-line and as as-packaged foods at retail. The objective is to improve product safety, by ensuring that foods contain adequate salt to control microbial growth. The work with gellan will hopefully lead to the development of new accurate and reliable testing methods to replace the intrisically flawed physical methods currently used for rheological measurement. Microbial detection using SW-NIR is just beginning and holds promise to predict quickly (within seconds) and non-invasively whether or not microbes are growing within a food product.

    Publications

    • Huang, Y., Cavinato, A.G., Mayes, D.M., Bledsoe, G.E. and Rasco, B.A. 2002. Non-destructive prediction of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar). J. Food Science. 67(7):2543-2547.


    Progress 01/01/01 to 12/31/01

    Outputs
    Experiments have been conducted with various cured and smoked salmon roe and muscle foods and have found that we can develop both linear and non-linear (neural network) chemometric models to predict salt and moisture in ikura (salmon caviar or salted and cured fish roe) and teijin (salted cured salmon muscle), and hot smoked King and chum salmon. We have worked with commercially produced product and between different species of fish. We have also determined how temperature affects spectral measurement for salt. Other projects have involved a review paper on caviar products and development of pasteurization protocols for cured and smoked fish products.

    Impacts
    Development of non-invasive and non-destructive methods for salt measurement will improve food safety while maintaining a salable product. We have developed short-wavelength near infrared methods of predicting salt contenting hot and cold smoked salmon and in salmon caviar. These are very expensive products and are lost when destructive sampling is required to ensure that regulatory limits are met. SW-NIR methods have an accuracy approaching that of current destructive methods.

    Publications

    • Huang, Y., Cavinato, A.G., Mayes, D.M., Bledsoe, G.E. and Rasco, B.A. 2001. Determination of sodium chloride in cured salmon (Oncorhynchus keta) roe by SW-NIR spectroscopy. IFT Annual Meting, June 2001. Session 100-16.
    • Huang, Y., Cavinato, A.G., Mayes, D.M., Bledsoe, G.E. and Rasco, B.A. 2001. Detection of sodium chloride and moisture in cured salmon roe by SW-NIR spectroscopy. J. Agricultural and Food Chemistry. 49:4161-4167.


    Progress 01/01/00 to 12/31/00

    Outputs
    We have developed linear multivariate models and non-linear neural network models for predicting moisture and salt in cured salmon products. Although salt does not absorb in this region of the spectra, it does perturb the moisture band and this perturbation can be successfully used to construct calibration models for salt in foods. Calibration models with a standard error of prediction of <1% absolute (percent salt weight/weight basis) are possible with this technology. This makes the SW-NIR suitable for product screening and possibly for process control applications depending upon the degree of accuracy needed. In addition, studies on the affect of temperature on spectral measurements have been initiated. Using this information we will be able to correct shortwavelength near infrared models for temperature fluctuations, and improve their error of prediction. We are conducting fundamental studies on the affect of salt (sodium chloride and others) on the shape and position of the water band in the near infrared region.

    Impacts
    Being able to non-invasively measure moisture and salt in cured and smoked seafood products will assure product safety. Also, the value of these foods is extremely high (up to $5.00 per ounce) making the current destructive sampling protocols extremely expensive and impractical.

    Publications

    • Huang, Y., Rasco, BA., Cavinato, AG., Rogers, T., Wenz, M., Mayes, DM. and Bledsoe, GE. 2000. Linear and non-linear chemometric models for sodium chloride in cured salmon products. Pacific Fisheries Technologists (International Meeting). Ketchikan, AK. March, 2000. Abstract.


    Progress 01/01/99 to 12/31/99

    Outputs
    The goal of this project is to improve a rapid, non-destructive, instrumental (short wavelength near infrared or SW-NIR) method for salt and moisture measurement on intact food samples. The emphasis will be on high value, perishable, cured and/or smoked aquatic food products. Specific research objectives are to: 1) compare non-destructive sampling methods to ensure that spectral measurements are representative of the bulk properties of these food products; 2) develop robust calibration models to non-destructively measure moisture and salt in high value cured fish roes (caviars). The potential food safety problem is that smoked and cured products pose food safety risks if not properly processed or handled. Controlling salt concentration and storage temperature is critical for these foods. Seafood products are a concern, since many are ready-to-eat. Cold smoked seafood products and cured items are not pasteurized, making them particularly risky. Thermal abuse is a problem as well. Most cured and/or smoked seafood products are distributed at refrigeration temperatures, but may not be held at temperatures low enough to inhibit the growth of microbial pathogens. The advantages of Short-Wavelength Near Infrared Spectroscopy (SW-NIR): it allows the user to collect full spectra in less than one second, and to analyze food samples remotely using fiber optic probes. Near infrared light can travel over long path lengths and penetrate through fish skin and scales into the fish muscle tissue, permitting analysis of intact whole fish, fish fillets or steaks and bulk samples of roe (Huang, et al. 1999a,b; Rogers et al. 1999; Clark et al., 1997). In this study, correlation between spectroscopic and reference values were obtained using a cross validation procedure. A PLS routine with six latent variables was used to construct salt and moisture prediction models. The predictive model for salt content and moisture for the higher quality roe yielded a higher R and a lower standard error of prediction (SEPCV) than for the average quality product.

    Impacts
    (N/A)

    Publications

    • Rogers, T.M., Wenz, M.A., Cavinato, A.G., Mayes, D.M., Bledsoe,G.E., Huang, Y. and Rasco, B.A. 1999. Non-destructive measurement of chloride and moisture in cured salmon roe by SW-NIR. Eastern Oregon Science Journal. In press.