Progress 09/15/01 to 09/14/06
Outputs
The objective of this project was to deliver science-based knowledge and educational programs to industry to enable their employees to make practical decisions in achieving performance standards. Through publications in scientific journals and through workshops and on-line training courses, significant science-based knowledge has been delivered.
Impacts
This program is to help processors to achieve performance standards and at the same time to optimize their operations in order to improve product quality and yield. This project will help processors to control and validate thermal processes and document the elimination of pathogens from processed foods. The research will benefit the entire processed food industry. The information from this project will also be important to government agencies and food scientists. Currently, very limited information is available for directing commercial processes.
Publications
- Tareq M. Osaili, Carl L. Griffis, Elizabeth M. Martin, Edward E. Gbur, and John A. Marcy. 2006. Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air-Steam Impingement Oven. Journal of Food Science, Vol 71:5. pp 146-149
- T. Osaili, C. L. Griffis, E. M. Martin, B. L. Beard, A. Keener, and J. A. Marcy. 2006. Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties. Journal of Food Protection, Vol. 69, No. 5, 2006, Pages 1080-1086
- C. A. O'Bryan, P. G. Crandall, E. M. Martin, C. L. Griffis, M. G. Johnson. 2006. Heat resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a potential surrogate for Listeria monocytogenes, in meat and poultry: a review. Journal of Food Science. pp. R23-30
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Progress 01/01/05 to 12/31/05
Outputs
The overall objective of this program is to deliver science-based knowledge and educational programs to industry to enable their employees to make practical decisions in achieving performance standards. Our program focuses on two areas of food operations, (1) cooking and (2) post-cook handling. Work has continued on laboratory studies to measure D and Z values for a variety of pathogens added to commercial products. The surrogate organism Listeria innocua was included with the other bacteria so that it can be used as an indicator organism. Tests in the pilot scale Stein oven are now based upon lethality studies for this surrogate. Cooperation with industry groups has led to more testing of ready-to-eat meat products for food safety. Workshops and on-line training courses have continued.
Impacts
This program is to help processors to achieve performance standards and at the same time to optimize their operations in order to improve product quality and yield. This project will help processors to control and validate thermal processes and document the elimination of pathogens from processed foods. The research will benefit the entire processed food industry. The information from this project will also be important to government agencies and food scientists. Currently, very limited information is available for directing commercial processes.
Publications
- No publications reported this period
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Progress 01/01/04 to 12/30/04
Outputs
The overall objective of this program is to deliver science-based knowledge and educational programs to industry to enable their employees to make practical decisions in achieving performance standards. Our program focuses on two areas of food operations, (1) cooking and (2) post-cook handling. Work has continued on laboratory studies to measure D and Z values for a variety of pathogens added to commercial products. We have begun to include the surrogate organism Listeria innocua with the other bacteria so that we can use it as an indicator organism. Tests in the pilot scale Stein oven are now based upon lethality studies for this surrogate. Workshops and on-line training courses have continued.
Impacts
Our program is to help processors to achieve performance standards at the same time to optimize their operations in order to improve product quality and yield. This project will help processors to control and validate thermal processes and document the elimination of pathogens from processed foods. Our research will benefit to entire processed food industry. The information from this project will also be important to government agencies and food scientists. Currently, very limited information is available for directing commercial processes.
Publications
- Murphy, R. Y., T. Osaili, B. L. Beard, J. A. Marcy, and L. K. Duncan 2004. Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking. Food Microbiology. 22 (2005) 47-52
- Murphy, R.Y., M. A. Davidson, and J. A. Marcy. 2004. Process lethality prediction for Escherichia coli 0157:H7 in raw franks during cooking and fully cooked franks during post-cook pasteurization. Journal of Food Science. 69 (4) 2004 112-116
- Murphy, R.Y., E. M. Martin, L. K. Duncan, B. L. Beard, and J. A. Marcy. 2004. Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products. Journal of Food Protection. 67 (7): 2004, 1394-1402.
- Murphy, R.Y., B.L. Beard, E. M. Martin, L.K. Duncan, and J.A. Marcy. 2004. Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork. Journal of Food Science. 69 (4): 2004, 97-101
- Murphy, R.Y., T. Osaili, L. K. Duncan, and J.A. Marcy. 2004. Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat. Journal of Food Protection. 67 (7): 2004, 1403-1407.
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Progress 01/01/03 to 12/31/03
Outputs
The overall objective of this program is to deliver science-based knowledge and educational programs to industry to enable their employees to make practical decisions in achieving performance standards. Our program focuses on two areas of food operations, (1) cooking and (2) post-cook handling. In our research, products were inoculated with Salmonella Senftenberg and Listeria monocytogenes and processed in prototype commercial cooking equipment at the University of Arkansas. Factors that affected pathogen lethality under commercial operating conditions were evaluated. Both pathogen process lethality and real time pathogen survival/kill models were established. In order to better prepare our students to solve the real world food safety problems, we developed a senior level course on thermal processing and food safety. During the semester, each student was required to complete a project generated from a commercial thermal process. We also developed an on-line training
course on pathogen process lethality through the Institute of Food Science and Engineering at the University of Arkansas. This is an internet-based distance-learning program for food safety professionals in industry. In addition, we have offered the workshops on thermal process validations to transfer our research findings to industry.
Impacts
Our program is to help processors to achieve performance standards at the same time to optimize their operations in order to improve product quality and yield. This project will help processors to control and validate thermal processes and document the elimination of pathogens from processed foods. Our research will benefit to entire processed food industry. The information from this project will also be important to government agencies and food scientists. Currently, very limited information is available for directing commercial processes.
Publications
- Murphy, R.Y., L.K. Duncan, J.A. Marcy, M.E. Berrang, and R.E. Wolfe. 2002. Thermal inactivation D and z values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment. Poultry Science. 81:1578-1583
- Murphy, R.Y., L.K. Duncan, J.A. Marcy, M.E. Berrang, and K.H. Driscoll. 2002. Effect of vacuum packaging film thicknesses on thermal inactivation of Salmonella and Listeria innocua in fully cooked chicken breast meat. Journal of Food Science. 67:3435-3440.
- Murphy, R.Y. and M.E. Berrang. 2002. Effect of steam and hot water post process pasteurization on microbial and physical property measures of fully cooked and vacuum packaged chicken breast strips. Journal of Food Science. 67:2325-2329
- Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J. N. Smith. 2002. Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties. Journal of Food Protection. 65:53-60.
- Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J.A. Marcy. 2002. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in beef/turkey blended patties via frying and air convection cooking. Journal of Food Science. 67:1879-1885.
- Murphy, R. Y., K. H. Driscoll, M. E. Arnold, J. A. Marcy, and R. E. Wolfe. 2003. Lethality of Listeria monocytogenes in fully cooked and vacuum packaged chicken leg quarters during steam pasteurization. Journal of Food Science. 68:2780-2783
- Murphy, R.Y., L.K. Duncan, K.H. Driscoll, J.A. Marcy, and B.L. Beard. 2003. Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during post-cook in-package pasteurization via hot water. Journal of Food Protection. 66:1618-1622
- Murphy, R.Y., L.K. Duncan, B.L. Beard, and K.H. Driscoll. 2003. D and z values of Salmonella, Listeria innocua, and Listeria monocytogene s in fully cooked and vacuum packaged poultry products. Journal of Food Science. 68:1443-1447. Murphy, R.Y., L.K. Duncan, K.H. Driscoll, B.L. Beard, M.E. Berrang, and J.A. Marcy. 2003. Determination of thermal lethality for Listeria monocytogenese in fully cooked chicken breast meat products during postcook in-package pasteurization. Journal of Food Protection. 66:578-583
- Murphy, R.Y., L.K. Duncan, K.H. Driscoll, and J.A. Marcy. 2003. Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization. Journal of Food Protection. 66:242-248.
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Progress 01/01/02 to 12/31/02
Outputs
The objective of this program is to deliver science-based knowledge and educational programs to industry to enable their employees to make practical decisions in achieving performance standards. Various commercially formulated meat and poultry products were evaluated in terms of food safety, product quality, and product yield. The research was conducted using a pilot scale air/steam impingement oven, fryer, steam cooker, and/or hot water cooker. The relationship between food safety, product quality, or yield and processing conditions was determined. Workshop schedule and topics were developed. The workshop on thermal processing and food safety is co-sponsored by STEIN-DSI and will be offered twice a year, starting on June 26-28 and Oct 6-9, 2002. A senior level course on thermal processing and food safety was developed and will be taught once a year starting in Fall 2002 as a cross-listed course among Food Science, Poultry Science, and Biological and Agricultural
Engineering.
Impacts
Our program is to help processors to achieve performance standards at the same time to optimize their operations in order to improve product quality and yield. The information from our program will also be important to government agencies and food scientists. Currently, very limited information is available for directing commercial processes.
Publications
- Murphy, R.Y. and M.E. Berrang. 2001. Effect of steam and hot water post process pasteurization on microbial and physical property measures of fully cooked vacuum packaged chicken breast strips. Journal of Food Science (submitted Dec 19, 2001)
- Murphy, R.Y. and M.E. Berrang. 2001. Thermal lethality of Salmonella Senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot water pasteurization. Journal of Food Protection (submitted)
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Progress 01/01/01 to 12/31/01
Outputs
The objective of this program is to deliver science-based knowledge and educational programs to industry to enable their employees to make practical decisions in achieving performance standards. Various commercially formulated meat and poultry products were evaluated in terms of food safety, product quality, and product yield. The research was conducted using a pilot scale air/steam impingement oven, fryer, steam cooker, and/or hot water cooker. The relationship between food safety, product quality, or yield and processing conditions was determined. Workshop schedule and topics were developed. The workshop on thermal processing and food safety is co-sponsored by STEIN-DSI and will be offered twice a year, starting on June 26-28 and Oct 6-9, 2002. A senior level course on thermal processing and food safety was developed and will be taught once a year starting in Fall 2002 as a cross-listed course among Food Science, Poultry Science, and Biological and Agricultural
Engineering.
Impacts
Our program is to help processors to achieve performance standards at the same time to optimize their operations in order to improve product quality and yield. The information from our program will also be important to government agencies and food scientists. Currently, very limited information is available for directing commercial processes.
Publications
- Murphy, R. Y., L.K. Duncan, E.R. Johnson, M.D. Davis, and J.A. Marcy. 2001. Effect of overlapping chicken patties during air/steam impingement cooking on the thermal inactivation of Salmonella Senftenberg and Listeria innouca. Journal of Applied Poultry Research. 10:404-411
- Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J.A. Marcy. 2002. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in beef/turkey blended patties via frying and air convection cooking. Journal of Food Science. (in press)
- Murphy, R. Y., L. K. Duncan, E. R. Johnson, M. D. Davis, R. E. Wolfe, and H. G. Brown. 2001. Thermal lethality of Salmonella Senftenberg and Listeria innouca in fully cooked and packaged chicken breast strips during steam pasteurization. Journal of Food Protection. 64:2083-2087
- Murphy, R.Y., L.K. Duncan, E. R. Johnson, M. D. Davis, and J. N. Smith. 2002. Thermal Inactivation D- and z-Values of Salmonella Serotypes and Listeria innocua in Chicken Patties, Chicken Tenders, Franks, Beef Patties, and Blended Beef and Turkey Patties. Journal of Food Protection. 65: 53-60.
- Murphy, R.Y., L. K. Duncan, E. R. Johnson, and M. D. Davis. 2001. Process lethality and product yield for chicken patties processed in a pilot scale air/steam impingement oven. Journal of Food Protection. 64: 1549-1555.
- Murphy, R.Y., E. R. Johnson, L.K. Duncan, and M. D. Davis. 2001. Thermal inactivation of Salmonella and Listeria in chicken breast patties cooked in a pilot-scale air convection oven. Journal of Food Science. 66: 734-741.
- Murphy, R. Y., E.R. Johnson, B.P. Marks, M. G. Johnson, and J.A. Marcy. 2001. Thermal inactivation of Salmonella Senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven. Poultry Science 80: 515-521.
- Murphy, R.Y., E.R. Johnson, L.K. Duncan, E.C. Clausen, M.D. Davis, and J.A. Marcy. 2001. Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking. Poultry Science 80: 508-514.
- Murphy, R. Y., E.R. Johnson, J. A. Marcy, and M. G. Johnson. 2001. Survival and growth of Salmonella and Listeria in the chicken breast patties subjected to time temperature abuse under varying conditions. Journal of Food Protection. 64: 23-29.
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