Progress 08/01/03 to 07/31/06
Outputs
Over the 3 year period covered by this report the following microbial methodology, intervention, chemical safety, and economic analysis initiatives serve as prominent example accomplishments. The ideal indicator of fecal contamination should be positively correlated to the level of contamination; and enumeration should be rapid, precise, specific and sensitive to the target organism. The strongest candidates are Escherichia coli, enterococci and Clostridium perfringens. C. Perfringens gives an acceptable correlation to fecal contamination and can be enumerated in eight to nine hours. Therefore, C. perfringens should be considered a viable alternative to current fecal indicators. A novel controlled phase carbon dioxide (cpCO2) antimicrobial decontamination system was tested against a multiple-strain cocktail of Listeria monocytogenes, Salmonella spp., generic E. coli, and E. coli O157:H7 inoculum on sterile 5.5 cm filter paper #1 disks. Cocktail-containing sample disks
were exposed to cpCO2 inside an experimental laboratory model pressure vessel at four different pressure ranges (700-800, 1100-1300, 1600-1800 and 2000-2200 psi). Liquid phase carbon dioxide was applied until -10 degrees C and 250 psi were reached inside the vessel; carbon dioxide in gaseous phase was then applied and the isolated vessel was heated with water at 50degreesC until the targeted pressures were reached and held for 3 minutes, then pressure was released. Log10 CFU/cm2 reductions ranged from 5.4 to 6.0 for Salmonella spp., 2.7 to 5.2 for Listeria monocytogenes, 1.9 to 5.8 for generic E. coli, and 4.4 to 6.4 for E. coli O157:H7 in four replications. The use of cpCO2 as an antimicrobial intervention system for food products appears promising in the case of low organic loads. Dried plum mixtures were able to increase the microbial shelf life of ground beef by maintaining the APC of the ground beef with dried plum mixtures after initial growth with the low APC samples and
throughout storage with the higher initial APC samples while the APC of the ground beef without dried plum mixtures continued to increase to greater than 9 Log CFU. Because of the dried plum mixtures ability to control microbial growth, the addition of dried plums to ground beef would be very beneficial. Heterocyclic amines (HCAs) are carcinogenic compounds and mutagens present at part per billion levels in cooked meat products. It is estimated that for the U.S. Population the daily intake of some common HCAs is from 11.0 to 19.9 ng/kg, but has been reported to be up to 20.1 ng/kg per day. Natural antioxidants found in some spices have been demonstrated to decrease the levels of HCAs in several muscle foods. Origanox is a natural water soluble extract of oregano. Origanox contains 4-6% rosmarinic acid, a potent antioxidant. The objective of this study was to investigate the effects of Origanox on the reduction of HCA formation in cooked/fried ground beef patties. In summary, Origanox
may be effective in reducing certain HCAs. If additional market access is obtained through BSE testing, more firms would be attracted to testing and domestic cattle price would increase.
Impacts
The primary impact of the work at Kansas State University continues to be methods development for the isolation, detection, and quantification of microbial and chemical hazards and the elimination of those hazards. However, that research has also resulted in significant information and technology transfer and risk assessment information and has laid the foundation for expansion on those areas. Furthermore, our food safety work has prepared us to address food security that may be a result of bioterrorism and/or natural disaster. Thus, funding for the Consortium has fortunately prepared us to address the new challenges in todays world. That funding is being matched by more than 1 for 1 from other sources to address the interdisciplinary spectrum of research, teaching and extension issues of food safety as well as security. Highlights of the work at Kansas State University captured in the technical report are comprehensive relative to addressing Food Safety Consortium
objectives, industry needs and national initiatives to enhance the safety as well as security of the food supply. Highlights include research designed to reduce or eliminate microbial and chemical hazards and the development of methods to validate those intervention strategies. Initiatives to facilitate technology transfer and risk assessment are also highlighted. To help the communication and implementation of Consortium and related results from other sources, communication and education efforts are being further emphasized.
Publications
- Gadgil, P., J.S. Smith, K.A. Hachmeister and D.H. Kropf. 2005. Evaluation of 2-dodecylcyclobutanone as an irradiation dose indicator in fresh irradiated ground beef. Journal of Agricultural and Food Chemistry, 53: 1890-1893.
- Kim, S., and D.Y.C. Fung. 2005. Modified microtiter count method for viable cell counts from pure cultures and food model samples. Food Microbiology, 22: 595-599.
- Retzlaff, D., R. Phebus, C. Kastner and J. Marsden. 2005. Establishment of minimum operational parameters for a high-volume static chamber steam pasteurization system (SPS-400SC) for beef carcasses to support HACCP programs. Foodborne Pathogens and Disease, Vol. 2, No. 2; 146-151.
- Tonsor, G., T. Schroeder, J. Fox and A. Biere. 2005. European preferences for beef steak attributes. Journal of Agricultural and Resource Economics, 30: 367-380.
- Capellas, M., D.Y.C. Fung and J. Yuste. 2005. Metodes rapids i automatitzacio en microbiologia alimentaria. Vetenineris, 84: 16-17.
- Fox, J.A., B. Coffey, J. Mintert, T. Schroeder and L. Valentin. 2005. The U.S. response to BSE. Choices 20: 1-5l
- Fung, D.Y.C. 2005 Molecular food microbiology: modern tools for food safety. U.S. Food Safety 3: 1-4.
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Progress 01/01/05 to 12/31/05
Outputs
The GrovacTM intervention system (Pine Bluff, AR) was evaluated for its effectiveness in reducing E. coli O157:H7 and Salmonella spp. inoculated onto the surfaces of raw beef trimmings. Designed to be used in a batch process, the GrovacTM system involves treating beef trimmings in a mixture of citric acid and a hypotonic salt solution while tumbling under vacuum. Beef trimmings were inoculated with a five-strain cocktail of E. coli O157:H7 or Salmonella spp., then subjected to no treatment, water with one hour drain treatment, water with overnight drain treatment, GrovacTM with one hour drain treatment, and GrovacTM with overnight drain treatment. Although pathogen reductions were modest in these studies, the use of the GrovacTM system with an overnight drain time may offer in-store grinding operations a means for lowering the risks of pathogen contamination of retail ground beef. Heterocyclic amines (HCAs) are carcinogenic compounds and mutagens present at part per
billion levels in cooked meat products. It is estimated that for the US population the daily intake of some common HCAs is from 11.0 to 19.9 ng/kg, but has been reported to be up to 20.1 ng/kg per day. Epidemiological studies have associated HCAs with the risk of colon, lung, stomach, breast, prostate, pancreas, esophageal, and kidney cancers worldwide. In January of 2005, the U.S. Department of Health and Human Services released the 11th Report on Carcinogens, which identifies four HCAs as "reasonably anticipated to be human carcinogens." Natural antioxidants found in some spices have been demonstrated to decrease the levels of HCAs in several muscle foods. Origanox, a natural water soluble extract of oregano, is commercially produced by Barrington Nutritionals (Harrison, NY). Origanox contains 4-6% rosmarinic acid, a potent antioxidant. The objective of this study was to investigate the effects of Origanox on the reduction of HCA formation in cooked/fried ground beef patties. In
summary, Origanox may be effective in reducing certain HCAs. Research on the economic impact of BSE on the U.S. beef industry evaluated the potential impact of BSE testing could have if it were used to regain export markets. Researchers estimate that it would have cost about $640 million to test all cattle slaughtered in the United States in 2004, but that figure does not include any investment needed to place testing in a beef processing plant. Researchers estimated that the revenue grain would equal testing costs if the United States regained about 25 percent of the Japanese and South Korean export markets and the United States was testing roughly 75 percent of commercial cattle slaughtered. However, if half of those markets were regained with only 25 percent of cattle tested at slaughter, the wholesale revenue grain would be $22.84 per head. If full access to the Japanese and South Korean markets is regained without implementing a broad base BSE testing program, the potential
revenue gain ranges from about $45 to $66 per head.
Impacts
Government and societal priorities for food safety and security include the development of rapid and reliable diagnostic and surveillance technologies as well as hazard control technologies. Those thrusts continue to be a primary focus of the Consortium. Additionally, the broader societal impacts (i.e., trade and border security) of the Consortium research are also integrated to insure the maximum societal impact of the research.
Publications
- Capellas, M.; D.Y.C. Fung and J. Yuste, 2005. Methodes rapids i automatitzacio en microbiologia alimentaria. Vetenineris, 84: 16-17
- Fox, J.A.; B. Coffey, J. Mintert, T. Schroeder and L. Valentin, 2005. The U.S. response to BSE. Choices, 20:1-5
- Fung, D.Y.C., 2004. Detection technologies. National Research Council. Indicators for Waterborne Pathogens, The National Academies Press, Washington, 287-307
- Fung, D.Y.C., 2005. Molecular food microbiology: modern tools for food safety. U.S. Food Safety 3:1-4
- Gadgil, P., J.S. Smith, K.A. Hachmeister and D.H. Kropf, 2005. Evaluation of 2-dodecylcyclobutanone as an irradiation dose indicator in fresh irradiated ground beef. Journal of Agricultural and Food Chemistry; 53:1890-1893
- Kim, S., and D.Y.C. Fung, 2005. Modified microtiter count method for viable cell counts from pure cultures and food model samples. Food Microbiology, 22:595-599
- Retzlaff, D., R. Phebus, C. Kastner, J. Marsden, 2005. Establishment of minimal operational parameters for a high-volume static chamber steam pasteurization system (SPS - 400 SC TM) for beef carcasses to support HACCP programs. J. Foodborne Pathogens and Disease, Vol. 2, No. 2;1890-1893
- Roosen, J., J.L. Lusk and J.A. Fox, 2004. Transatlantic differences in consumer preferences. EuroChoices, 3:26-32
- Tonsor, G., T. Schroeder, J. Fox and A. Biere, 2005. European preferences for beef steak attributes. Journal of Agricultural and Resource Economics, 30:367-380
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Progress 01/01/04 to 12/31/04
Outputs
A controlled phase carbon dioxide (cpCO2) antimicrobial decontamination system was tested against a multiple-strain cocktail of Listeria monocytogenes, Salmonella spp., generic E.coli, and E. coli O157:H7 inoculum on sterile 5.5 cm filter paper #1 disks. Cocktail-containing sample disks were exposed to cpCO2 inside an experimental laboratory model pressure vessel at four different pressure ranges (700-800, 1100-1300, 1600-1800 and 2000-2200 psi). Log10 CFU/cm2 reductions ranged from 5.4 to 6.0 for Salmonella spp., 2.7 to 5.2 for Listeria monocytogenes, 1.9 to 5.8 for generic E. coli, and 4.4 to 6.4 for E.coli O157:H7. Meat cubes inoculated with generic E.coli were exposed at 2400 psi for 3 minutes, 1800 psi for 7 minutes, and 1300 psi for 5 minutes then vacuum packaged or flushed with CO2 and heat sealed. Packages were stored at 4 degrees C for 1,2,4,6, and 10 days. Beef samples inoculated with E.coli O157:H7 were exposed at 2100 psi for 3 minutes, 1600 psi for 7
minutes, 1500 psi for 1 minute and 1100 psi for 5 minutes, flushed with CO2, heat sealed and stored at 4 degrees C for 1,2,4 and 6 days. Reductions in normal aerobic microflora at 2000 and 5000 psi were 2.0 and 2.2. logs CFU/g, respectively. The air in animal confinement facilities is to concern because of possible health effects on animal and animalS caretakers. The most recovered genus from the dairy facility was Staphylococcus, Aerococcus from the swine unit and Corynebacterium from the poultry unit. The effect of rosmarinic acid and a rosemary extract antioxidant powder (24-26 percent of carnosic acid as main component) in fried beef patties at two variable temperatures was investigated. The rosemary compounds were able to decrease HCAs formation and overall mutagenic activity in the beef patties. The irradiation dose applied can be estimated by monitoring 2- dodecylclobutanone (2-DCB) formation in fresh irradiated commercial ground beef. Three food safety and security distance
education courses (Principles of HACCP, Applied Microbiology for Meat and Poultry Processors, Fundamentals of Communication for the Agriculture and Food Science Community) were offered via the Internet (K-State Online) and were enhanced with interactive components to create an experiential learning environment similar to on-campus courses. Student evaluations of the courses were positive. A survey found that consumers would be significantly more likely to reduce beef consumption in response to multiple cases of BSE than to a single additional case. Results from independent samples found that 54 percent of respondents would not change consumption if a single additional case were found, whereas only 30 percent indicated their beef consumption would be unaffected if 20 cases were found.
Impacts
The primary focus of the work at Kansas State University continues to be methods development for the isolation, detection, and quantification of microbial and chemical hazards and the elimination of those hazards. However, that research has also resulted in significant information and technology transfer and risk assessment information and has laid the foundation for expansion on those areas.
Publications
- Ceylan, E., and D.Y.C. Fung. 2004. Antimicrobial activity of spices. Journal of Rapid Methods and Automation, 12(1):1-56.
- Danler, R. J., E.A.E. Boyle, C. L. Kastner, H. Thippareddi, D.Y.C. Fung, and R. K. Phebus. 2003. Effects of chilling rate on outgrowth of clostridium perfringens spores in vacuum packaged cooked beef and pork. J. Food Prot. 66(3):501-503.
- Fox, J.A., and H.H. Peterson. 2004. Risks and implications of bovine spongiform encephalopathy for the United States: insights from other countries. Food Policy, 29:45-60.
- Mulik, K., J.A. Fox and M.A. Boland. 2003. Acceptability of irradiation to restaurant managers. Food Protection Trends, 23:1022-1027.
- Sabah, J.R., H. Thippareddi, J.C. Marsden, D.Y.C. Fung. 2003. Use of organic acids for the control of Clostridium perfringens in cooked vacuum packaged restructured roast beef during an alternative cooling procedure. Journal of Food Protection, 69:1408-1412.
- Wu, V.C.H, and D.Y.C. Fung. 2004. An improved method for Iso-Grid Hydrophobic Grid Membrane Filter (HGMF) system to detect heat-injured foodborne pathogens in ground beef. Journal of Food Science, 69(3):85-89.
- Wu, V.C.H., D.Y.C. Fung and R.D. Oberst. 2004. Evaluation of a 5' Nuclease (Taqman) assay with the thin agar layer Oxyrase method of detection of Yersenia entertolitica in ground pork samples. Journal of Food Protection, 67(2):271-277.
- Wu, V.C.H., V. Gill, R. Oberst, R. Phebus and D.Y.C. Fung. 2004. Rapid Protocol (5.25 hr) for the detection of Escherichia coli O157:H7 in raw ground beef by an immuno-capture system (Pathatrix) in combination with Colortrix and CT-SMAC. J Rapid Methods and Automation in Microbio., 12(1):57-68.
- Yuste, J., M. Capellas, R. Pla, S. Llorens, D.Y.C. Fung and M. Mor-Mur. 2003. Use of conventional media and thin agar layer method for recovery of foodborne pathogens from pressure-treated poultry products. Journal of Food Science, 68(7):2321-2324.
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Progress 01/01/03 to 12/31/03
Outputs
The following research areas have been either continued from last year or have been initiated. Saturated Steam-Based Pasteurization of Packaged, Ready-To-Eat Meat Products for Control of Listeria monocytogenes; Evaluation of Chemical Antimicrobials for Control of Clostridium perfringens in Beef, Pork and Turkey Products; Effect of Buffered Sodium Citrate at pH 4.4, 5.0, and 5.6 and Heat Treatment on the Cell Biology of Clostridium perfringens; Determination of Food-borne Pathogens in Nham, a Thai-style Fermented Sausage and effect of Starter Cultures on the Growth of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens during Nham fermentation; Use of Arrowroot Tea as a Natural Antimicrobial Agent in Laboratory Medium and Ground Beef and Identification of the Main Antimicrobial Components; Control of Escherichia coli O157:H7 on Cooked Meat Using Seasoning Mix Containing Dried Plum Powder;
Evaluation of a Chalk-based Inoculation Method for Studying the Survival of Salmonella typhimurium in Low Moisture (Dry) Foods; Comparative Analysis of the StomacherTM and the PulsifierTM on the Recovery of Bacillus cereus, Escherichia coli O157:H7, Pseudomonas aeruginosa, and Salmonella typhimurium in Food Products; Evaluation of a 5=-Nuclease (TaqMan) Assay with the Thin Agar Layer Oxyrase Method for the Detection of Yersinia enterocolitica in Ground Pork Samples; Mycotoxins Production of 15 New Fusarium species and Characterization of an Analytical Analog of the Zearalenone Mycotoxin; Use of 2-Substituted Cyclobutanones As Irradiation Dose Indicator in Ground Beef; Acute Toxicity and Mutagenicity of Fusaproliferin; Prevention of Heterocyclic Amines in Meat Products with Natural Antioxidants Found in Spices; Bovine Spongiform Encephalopathy (BSE): Potential Impact on Consumer Demand ; and Development and Enhancement of Food Safety and Food Security Educational Materials for Distance
Education; Publications from the continuing projects are contained in the list below.
Impacts
Several of these projects are continuations from the previous year and continue to add to the hazard detection methods and intervention strategies to control those hazards.
Publications
- Danler, R.J., E.A.E. Boyle, C.L. Kastner, H. Thippareddi, D.Y.C. Fung, and R.K. Phebus. 2003. Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork. Journal of Food Protection, 66: 501-503.
- Fotso, J., and J. S. Smith. 2003. Evaluation of beauvericin toxicity with the bacterial bioluminescence assay and the Ames mutagenicity bioassay. Journal of Food Science, 68: 1938-1941.
- Lusk, J.L., and J.A. Fox. 2003. Value elicitation in retail and laboratory environments. Economics Letters, 79: 27-34.
- Lusk, J.L., J. Roosen and J.A. Fox. 2003. Demand for beef from cattle administered growth hormones or fed genetically modified corn: A comparison of consumers in France, Germany, the United Kingdom and the United States. American Journal of Agricultural Economics, 85: 16-29.
- Thippareddi, H., K. Juneja, R. K. Phebus, J. Marsden and C. L. Kastner. 2003. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. Journal of Food Protection, 66 (3): 376-381.
- Wu, V.C.H., and D.Y.C. Fung. 2003. Simultaneous recovery of four injured foodborne pathogens in four compartment thin agar layer plate. Journal of Food Science, 68 (2): 646-648.
- Wu, X., J.F. Leslie, R.A. Thakur and J. S. Smith. 2003. Purification of fusaproliferin from cultures of fusarium subglutinans by preparative high performance liquid chromatography. Journal of Agricultural and Food Chemistry, 51: 383-388.
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