Progress 01/01/06 to 12/31/11
Outputs
OUTPUTS: The outputs of the project have been disseminated to not only scientific audiences, but to the popular press and government agencies. For example, Dr. Scott Smith's research strategies to utilize spices to prevent toxin formation during grilling has been covered in the popular press for the last five years. Additionally, the research was presented at the Institute of Food Technologists annual meetings. This research was also presented at the Annual Reciprocal Meats Conference held at Kansas State University June 2011. The data from the irradiated catfish studies have been shared with USDA scientist involved in seafood monitoring. During the 2009 Meat Industry Management Conference held in Chicago, Dr. Jim Marsden, North American Meat Processors Association senior science advisor, summarized his and others research on E. coli O157:H7 in beef and how industry should respond. Because of the recognition Dr. Kelly Getty's research with defining the "safe" processing parameters for jerky, she has been asked to present that information at research conferences as well as USDA policy hearings. Credit courses in food science and food safety have been developed and continue to be updated for distance education. These courses integrate interactive components to create an experiential learning environment similar to on-campus courses. Many of these courses have been captured with an enhanced media system while faculty are teaching students on-campus. Student evaluations of the courses have been positive and supportive for the future creation of additional interactive components and courses as part of a food safety and security curriculum. The courses integrate results from the consortium along with research from other sources. PARTICIPANTS: J. S. Smith, F. Aramouni, E. Boyle, C. Kastner, K. Getty, R. Phebus, K. Schmidt, D. Retzlaff TARGET AUDIENCES: Food companies, processing industry, governmental agencies and the scientific community PROJECT MODIFICATIONS: No significant changes.
Impacts
A rapid direct solvent method for the extraction of 2-dodecylcyclobutanone (2-DCB) from irradiated catfish was used to test whether 2-DCB is a reliable indicator to detect irradiated catfish. The 2-DCB was detected in all irradiated catfish samples and its concentration increased with the irradiation dose. The results of this study showed that 2-DCB can be used to identify irradiated catfish and quantify the irradiation dose. Heterocyclic amines (HCAs) are mutagenic and suspected carcinogenic compounds that are produced in protein-rich muscle foods that have been barbecued, grilled, broiled or fried. One objective of this study was to determine if spice blends sprinkled on to the surface of beef steaks would reduce HCA formation. Results indicated that formation of HCAs decreases with the direct application of spices. A High Intensity Ultraviolet/Photohydroionisation cell was used to decontaminate beef subprimals with surfaces inoculated with Escherichia coli O157:H7 and Salmonella spp. Plant sampling was done to analyze total aerobic count and total coliform count in different meats after a 45-second treatment. Results indicated an average 1.5 log CFU/meat cut reduction. The second study indicated greater than 2 Log10 reduction in bacterial populations after 20- and 30-second treatments. The growth of Listeria monocytogenes was determined in sliced turkey deli roast formulated with in-going concentrations of 1.5% sodium chloride or 0.75% NaCl and 0.75% potassium chloride, and 200 ppm sodium nitrite. Turkey deli slices were inoculated with a L. monocytogenes cocktail or peptone water, vacuum packaged, and stored at 4C up to 91 days. Growth of L. monocytogenes and APC were reduced with higher nitrite concentrations and lower percent pump, while salt type did not affect L. monocytogenes growth during storage. In additional studies, sodium chloride, potassium chloride, calcium chloride, and magnesium chloride were used to study their effect on Listeria monocytogenes growth in a broth system. Results showed that MgCl2 actually induced growth compared to control, NaCl, and KCl salt solutions. Research focused on dairy foods quality and safety showed that radio frequency dielectric heating of nonfat dry milk (NDM) did impact whey protein nitrogen index and solubility of NDM, but results were dependent on NDM classification. The use of this technology as a post-lethality treatment in NDM seems plausible. In a different study, cysteine availability increased by 50% if yogurt processing and formulation were adjusted.
Publications
- Weber, M.J.D., Boyle, E.A.E., Getty, K.J.K., Harper, N.M., Weber, C.G., and Roenbaugh, T.L. 2011. Efficacy of home-style dehydrators for controlling Salmonella on whole-muscle chicken. J. Food Protect. 74:1079-1082.
- Harper, N.M., Getty, K.J.K., Schmidt, K.A., Nutsch, A.L., and Linton, R.H. 2010. Comparing the mannitol-egg yolk-polymyxin agar plating method with the three-tube most probable number method for enumeration of Bacillus cereus spores in raw and high-temperature, short-time pasteurized milk. J. Food Prot. 74:461-466.
- Lonnecker, S.M., Boyle, E.A.E., Getty, K.J.K., Buege, D.R., Ingham, S.C., G. Searls, and Harper, N.M. 2010. Determination of baseline product characteristics and production methods in small and very small jerky plants. J. Muscle Foods. 21:826-833.
- Hijaz, F., A. Kumar, and J. Scott Smith. 2010. A Rapid Direct Solvent Extraction Method for the Extraction of 2-dodecylcyclobutanone from Irradiated Ground Beef Patties Using Acetonitrile. J. Food Sci. 75(6):T118-T122.
- Hijaz, F., A. Kumar, and J. Scott Smith. 2010. Levels of 2-dodecylcyclobutanone in Ground Beef Patties Irradiated by Low-energy X-ray and Gamma Rays. J. Food Sci. 75(9):T156-T160.
- Karim, Faris, Faraj Hijaz, Curtis L. Kastner, and J. Scott Smith. 2011. Ammonia Gas Permeability of Meat Packaging Materials. J. Food Sci. 76(2):T59-64.
- Puangsombat, K. P. Gadgil, T. A. Houser , M. C. Hunt and J. S. Smith. 2011. Heterocyclic amine content in commercial ready to eat meat products. Meat Science 88:227-223.
- Lobaton-Sulabo, A.S.S., Axman, T.J., Getty, K.J.K., Boyle, E.A.E., Harper, N.M., Uppal, K.K., Barry, B., and Higgin, J.J. 2011. Package systems and storage times serve as post-lethality controls for Listeria monocytogenes on whole muscle beef jerky and pork and beef smoked sausage sticks. J. Food Prot. 74:188-192.
- Linton, R., A. Nutsch, D. McSwane, J. Kastner, T. Bhatt, S. Hodge, K. Getty, D. Maier, C. Kastner, A. Chaturvedi, and C. Woodley. 2011. Use of a Stakeholder-Driven DACUM Process to Define Knowledge Areas for Food Protection and Defense. Journal of Homeland Security and Emergency Management 8 (2011), no. 2: Article 6.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: The outputs of the project have been disseminated to producer/processing groups, scientific audiences, popular press and government agencies. For example, Dr. J. Scott Smith's research strategy to utilize antioxidant containing spices to prevent toxin formation during cooking has been extensively covered in the popular press. Additionally, that research was presented at the Institute of Food Technologists annual meeting. Kansas State University, Purdue University, and Indiana University have developed a food safety and defense curriculum for graduate students and working professionals. Collaborators have revised modules, added supplemental material, and are offering the two-day workshop modules in a distance education course taught at K-State and Purdue for graduate students and working professionals. PARTICIPANTS: J S Smith, D Fung, F Aramouni, C Kastner, E Boyle, K Getty, K Schmidt, D Retzlaff TARGET AUDIENCES: Food companies, processing industry, popular press, and scientific community PROJECT MODIFICATIONS: Nothing significant to report
Impacts
Contamination of food products with low levels of ammonia from refrigerant leaks is a common occurrence in the refrigerated/frozen storage industry. The objective of this study was to evaluate meat contaminated by low levels of ammonia under refrigeration storage conditions. The results showed that exposed meat readily takes up ammonia at all concentrations during extensive exposure times (46 hours) and at refrigeration temperatures. Heterocyclic amines (HCAs) are mutagenic and suspected carcinogenic compounds that are produced in protein-rich muscle foods that have been cooked. Epidemiology studies suggest that dietary intake of HCAs through meat consumption increases the risk factor for cancers. A study partially funded by industry groups was initiated to estimate the amount of HCAs in some commonly consumed ready-to-eat (RTE) meat products in the United States, including hot dogs, deli meat products, pepperoni, fully-cooked bacon, and rotisserie chicken. The results indicated that the levels of HCAs in RTE meat products are generally low, but some items may contain elevated amounts, e.g. rotisserie chicken. Taken together, the results show that cooking conditions and ingredients influence the levels of HCA in the RTE meat products. Acquired results on HCA contents of RTE meat products can be used along with dietary assessments to estimate human exposure to HCAs. The antimicrobial effectiveness of benozoic acid and selected phenolic compounds (gallic acid, vanillic acid, chlorogenic acid, and quercetin) present in plum and persimmon fruit on the pathogens Escherichia coli O157:H7, Salmonella Typhimurium, Bacillus cereus, Yersinia enterocolitica, Listeria monocytogenes, and Staphylococcus aureus was evaluated. Quercetin, vanillic, and chlorogenic acids were effective against selected pathogens at various levels, but were not as potent as benzoic or gallic acids. Results indicated that benzoic acid was the most effective against E. coli O157:H7, S. Typhirumum and B. cereus at concentrations of 452.98, 239.63 and 518.79 g/ml, respectively. Gallic acid was the most effective against Y. enterocolitica, L. monocytogenes, and S. aureus at concentrations of 11.01, 29.06 and 22.45 g/ml, respectively. A preliminary study was conducted which involved sampling different meat cuts before and after treatment with advanced oxidation technology, prior to processing. Samples were analyzed for total aerobic bacteria, total coliforms and generic E.coli counts. Different meat cuts including flanks, tritips, brisket, ribeyes, tenderloins, eye of rounds, and chuck pot roast were taken. An average of approximately 1.5 Log CFU/meat cut reduction in bacterial counts was observed after a 45 second treatment in advanced oxidation chamber equipped with ultraviolet light (UV).
Publications
- Hijaz, F., Shrestha, T.B., Bossman, S.H., Hussain, F. and Smith, J.S. 2010. In vitro and in vivo metabolism of the radiolytic compound 2-dodecylcyclobutanone. Journal of Food Science, 75 (4): T72-T80.
- Karim, F., Hijaz, F., Kastner, C.L and Smith, J.S. 2010. Frozen beef contamination after exposure to low levels of ammonia gas. Journal of Food Science, 75 (1): T35-T39.
- Kastner, J. 2010. Chapter 1: Introduction; Chapter 2: Food and Agriculture Security: An Historical Illustration of Contemporary Challenges; Chapter 6: Managing Human and Animal Health Threats: Additional Lessons From the Nineteenth-Century Trading World. In: Food and Agriculture Security: An Historical, Multidisciplinary Approach, Justin Kastner (ed.), ABC-CLIO, Santa Barbara, Calif.
- Puangsombat, K., and Smith, J.S. 2010. Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary. Journal of Food Science, 75 (2): T40-T47.
- Saini, J.K., Marsden, J., Fung, D. and Crozier-Dodson, B.A. 2010. Evaluating the potential for translocation of Listeria monocytogenes from floor drains to food contact surfaces in the surrounding environment using Listeria innocua as surrogate. Journal for Food Protection, 72 (Supplement A): 24.
- Taylor, E., Kastner, J. and Renter, D. 2010. Challenges involved in the Salmonella Saintpaul outbreak and lessons learned. Journal of Public Health Management and Practice, 16 (3): 221-231.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: The outputs of the project have been disseminated to not only scientific audiences, but to the popular press and government agencies. For example, Dr. Scott Smith's research strategies to utilize spices to prevent toxin formation during grilling has been covered in the popular press (i.e. Women's Health Magazine. 2008). Additionally, that research was presented at the Institute of Food Technologists annual meeting. During the 2009 Meat Industry Management Conference held in Chicago, Dr. Jim Marsden, North American Meat Processors Association senior science advisor summarized his and others research on E. coli O157:H7 in beef and how industry should respond. Because of the recognition Dr. Kelly Getty's research with defining the "safe" processing parameters for jerky, she has been asked to present that information at research conferences as well as USDA policy hearings. PARTICIPANTS: F Aramouni, E Boyle, K Getty, R. Phebus, K Schmidt, D Retzlaff. TARGET AUDIENCES: Food companies, processing industry, and scientific community. PROJECT MODIFICATIONS: Nothing significant to report.
Impacts
Heterocyclic amines (HCAs) are mutagenic and suspected carcinogenic compounds that are produced in protein-rich muscle foods that have been barbecued, grilled, broiled or fried. Epidemiologic studies suggest that dietary intake of HCAs through meat consumption increases the risk factor for colo-rectal, stomach, lung, pancreas, mammary, and prostate cancers in humans. Adding antioxidants from natural sources such as rosemary have been very effective in inhibiting HCA formation. Our research has shown that some commercial rosemary extracts can inhibit the formation of HCAs in cooked beef patties in the range of 61-79%. Further research using antioxidant containing spices is important in order to elucidate additional and potentially even more effective strategies for HCA inhibition. The metabolism of 2-dodecylcyclobutanone (2-DCB, a compound formed during irradiation) by rat liver S9 mitochondrial enzymes was evaluated to identify possible end metabolites. The results showed that 2-DCB was metabolized by rat liver microsomes and that the metabolism was energy and protein dependent. The results also indicated that 2-DCB was reduced by NADP(H) dependent reductase to an alcohol, which is not considered a toxic product. These results further support the position of FDA and WHO regarding the safety of irradiated foods. Consumption of frozen, pre-browned (but raw), single-serving stuffed chicken products prepared in the home has recently led to several confirmed Salmonella cases. Products appear fully cooked and package labels do not always effectively inform consumers of proper preparation procedures. The USDA-FSIS has advised processors to validate cooking instructions and modify package labels to state that a minimum 165 degrees F internal temperature must be achieved. In an affiliated study, consumers were observed preparing representative products according to label instructions, with frequent variations in microwaving procedures being witnessed. High Hydrostatic Pressure (HPP) processing has a tremendous potential for controlling and eliminating pathogenic microorganisms in ground beef and beef products. The use of high pressure processing (HPP) at 600 MPa for 3 min to destroy E. coli O157:H7 and Salmonella spp. in coarse ground beef was evaluated. Greater than a 5 log reduction of natural and antibiotic resistant E.coli and Salmonella spp. by a high pressure treatment of 600 MPa for 3 min was observed. To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle beef jerky, shelf stable eat snacks, and smoked sausage sticks, four packaging systems, including heat sealed (HS), heat sealed with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Processors could use packaging in HSOS or VAC in conjunction with a 24-48 h holding time as an antimicrobial process to ensure a >1 log CFU/cm2 Lm reduction. Since growth of Lm was inhibited as a result of packaging and storage, processors may be able to use selected packaging and storage combinations as an antimicrobial process.
Publications
- Kastner, J. and C. Block. 2009. The global food supply chain. In: Wiley Handbook of Science and Technology for Homeland Security (John Voeller, ed), John Wiley and Sons, Inc. Hoboken. N.J.
- Nutsch, A. and J. Kastner. 2009. Carcass disposal options. In: Wiley Handbook of Science and Technology for Homeland Security (John Voeller, ed.), John Wiley and Sons, Inc. Hoboken, N.J.
- Lai, W., D.Y.C. Fung and B.A. Crozier-Dodson. 2009. Preliminary study on rapid culture of Escherichia coli O157:H7. Journal of Food Science, 30 (7): 145-147.
- Luchansky, J.B., A.C.S. Porto-Fett, B. Shoyer, R.K. Phebus, H. Thippareddi and J.E. Call. 2009. Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill. Journal of Food Protection, 72: 1404-1411.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Heterocyclic amines (HCAs) are mutagenic and suspected carcinogenic compounds that are produced in protein-rich muscle foods that have been barbecued, grilled, broiled or fried. The influence of commercial rosemary extracts on the inhibition of HCA formation in cooked beef patties was evaluated. The results showed that the rosemary extracts, galangal and fingerroot significantly reduced HCAs in cooked beef patties compared to controls. Antioxidant containing spices can be a simple and effective method for decreasing carcinogenic compounds in meat products. Three different types of meat packages, filled with water and fresh beef semitendinosus muscle, were exposed to different ammonia concentrations and different time periods at a temperature of -18 C with an ammonia flow rate of 40 mL/min. Two essential tests were performed for the exposed samples; pH and ammonia concentration. Low density polyethylene, multilayer polyolefin, and polyamide/polyethylene bags effectively prevented the meat from being contaminated during low level ammonia (50 and 250 ppm) refrigerant exposure. The effectiveness of Johnson Diversey 'Eliminex' Foaming Drain Cleaner and Johnson Diversey `Final Step' 512 sanitizer for inhibition of Listeria monocytogenes in drain surfaces using Listeria innocua as a surrogate was evaluated. Reductions up to 4 Log CFU were seen at the different sampling sites, drain surface, drain crate, drain pipe and wash water for both free cells and cells entrapped in biofilms. USDA/FSIS has issued two jerky compliance guidelines that provide processing parameters for controlling pathogens such as Escherichia coli O157:H7 and Salmonella spp. When the smokehouse dry bulb (D.B.) temperature was 52 C and relative humidity (R.H.) was approximately 20% for 45 min followed by 57 C D.B. and R.H. at approximately 20% for 60 min, 60 C D.B. and R.H approximately 23% for 45 min, and 63 C D.B. with 22% R.H. for 45 min, a 5 log reduction was observed for Salmonella spp. populations. However, an additional 68 C D.B. with no R.H. for 90 min was needed to achieve a 5 log reduction of E. coli O157:H7. Persimmon puree may be a natural alternative that could be incorporated into food products to naturally control pathogens. The efficacy of persimmon puree in Brain Heart Infusion (BHI) to suppress Escherichia coli O157 (Ec O157) and Listeria monocytogenes (Lm) was evaluated. Initial data suggest that persimmon puree could be an effective antimicrobial against Lm bacteria in a liquid system. PARTICIPANTS: J.S. Smith is the project coordinator. K. Blakeslee, E.A.E. Boyle, K. Getty, C. Kastner, J. Marsden, R. Phebus, K. Schmidt, T. Herald, S. Fox and D. Retzlaff are co-investigators. J. Kastner is a contributor to the project. TARGET AUDIENCES: Target audiences include scientists active in post-harvest food safety research and teaching and other professionals and lay audiences with a general interest in food safety. PROJECT MODIFICATIONS: None Reported.
Impacts
These studies illustrates that readily available commercial marinades containing antioxidant-rich spices/herbs can dramatically decrease the formation of HCAs in grilled beef steaks. This inhibition is not due to differences in cooking loss, nor does the application of a marinating liquid lone appear to be beneficial. Thus, commonly available marinades can be effective inhibitors of HCA formation and provide reduced exposure to some of the carcinogens formed during grilling. Yogurt was made utilizing a reduced heat treatment, although the yogurt did have lower quality attributes. But this work suggests that perhaps additional ingredients can be used to produce a yogurt with reduced heat-induced changes which in turn could result in reduced energy usage. A continuing problem with consumer acceptance of irradiation is the level of unfamiliarity with the process and with the science behind it. While the technology has been around for decades, most U.S. consumers remain unfamiliar with it. This study assessed consumer familiarity with food irradiation in two markets - Wichita, Kansas and Los Angeles, California. These results related to the highly visible spinach outbreak are applicable to meat. Ordered probit analysis of the responses showed, other things being equal, statistically significant positive effects on the likelihood of choosing irradiated product associated with residence in Wichita versus residence in LA. After controlling for respondent demographics, there was no significant difference found between gamma and e-beam technology in terms of their effect on the likelihood of choosing irradiated product. Credit courses in food science and food safety have been developed and continue to be updated for distance education. These courses integrate interactive components to create an experiential learning environment similar to on-campus courses. Many of these courses have been captured with an enhanced media system while faculty are teaching students on-campus. Student evaluations of the courses have been positive and supportive for the future creation of additional interactive components and courses as part of a food safety and security curriculum.
Publications
- Ameri, F., P. Gadgil, and J. S. Smith. 2008. Effect of Marinades on the Formation of Heterocyclic Amines in Beef Steaks. J. Food Sci. 73:1854-18591.
- Luchansky, J. B., R. K. Phebus, H. Thippareddi, and J. E. Call. 2008. Translocation of Surface-Inoculated Escherichia coli O157:H7 into Beef Subprimals following Blade Tenderization. J Food Prot. 71:2190-2197.
- Bock, J. E., G. A. Milliken, K. A. Schmidt. 2008. Best mixing practices to minimize particle size in reconstituted nonfat dry milk. J Food Proc Pres. 32:60-74.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Heterocyclic amines (HCAs), a group of chemicals formed during high temperature cooking of meat and fish, are potent mutagens and are suspected to play a role in various cancers in human. Research has shown that marinades containing spices from the aromatic mint family can essentially eliminate heterocyclic amine (HCA) formation. Retail barbecue sauces and marinades also appear to dramatically reduce HCA formation in grilled steak yet we have only sampled several products. Processes that enhance water holding capacity can inhibit HCAs levels. HCA levels were reduced by 60 % in cooked enhanced boneless pork loins containing only water, salt, and sodium phosphates. Marinated enhanced beef steaks (retail) exhibited a 50 % reduction as contrasted to untreated steaks. The jerky compliance guideline from the U.S. Department of Agriculture Food Safety and Inspection Service recommends that water activity (aw) be used for the determination of drying and safety rather than only
moisture-protein-ratio. However, no standardized sample preparation method was included in the guideline for analyzing water activity levels in jerky. Two sample preparation methods were examined for whole muscle (WM) and chopped and formed (CF) beef jerky. Results indicate that processors should use the intact hexagonal shape method for WM jerky to obtain a more conservative aw level especially if aw values are near 0.80, a margin of safety. Pathatrix is a unique, large volume, recirculating immunomagnetic capture system that selectively concentrates low levels of target microbial pathogens from complex food matrices. Pathatrix was used to evaluate Escherichia coli 0157:H7 in broth and yogurt. The finding indicated the Pathatrix system has applications for rapid and precise detection of E.coli O157:H7. If avian influenza (HPAI) were to be discovered in a U.S. commercial flock, the response would involve culling/depopulation of infected flocks. Because the U.S. is a large exporter
(account for 27 percent of global exports), reduced U.S. supply will lead to higher world prices absent any demand reduction. A U.S. case of HPAI would be followed by trade restrictions from importing countries. Assuming a total ban for a period of one year, the total loss in export revenue is estimated at around $2 billion with domestic consumers benefiting from lower domestic prices. World market prices would increase benefiting producers in HPAI-free countries. While proper cooking skills the bird flu virus and would protect consumers if the disease was found in the U.S., it is likely that some reduction in domestic demand would accompany an announcement of bird flu's discovery in this country. Policy analysis, historical-studies and multidisciplinary-synthesis research has appeared in a variety of formats during the last year. In addition, the Frontier website - http://frontier.k-state.edu - has been revamped, featuring not only research content but also multimedia and pod-casting
features.
PARTICIPANTS: J.S. Smith is the project coordinator. K. Blakeslee, E.A.E. Boyle, K. Getty, C. Kastner, J. Marsden, R. Phebus, K. Schmidt, T. Herald, S. Fox and D. Retzlaff are co-investigators. J. Kastner is a contributor to the project.
TARGET AUDIENCES: Target audiences include scientists active in post-harvest food safety research and teaching and other profesionals and lay audiences with a general interest in food safety.
Impacts
These studies showed that marinades, sauces and processes have a great impact on reducing carcinogenic HCAs levels in meat. These ingredients and methods enhance water-holding capacity, thus reducing the transport of precursors (creatine, creatinine and sugars) towards the surface during cooking leading to lower amount of HCAs in meat products. Our results clearly show that simple and practical modifications to cooking practices by the food processing industry, restaurants and home makers can greatly inhibit the dietary intake of carcinogenic HCAs. The focus on microbial food safety by the K-State food microbiology group continues to be on methods of development and validation studies. That work continues to be transferred to end users through efforts such as the Rapid Methods and Automation in Microbiology Workshop. The chemical food safety effort continues to attract recognition because of work on ammonia contamination, safety of grilled meat, and methods for
measuring irradiation of beef. Along with the long standing emphasis on microbial and chemical food safety has been transfer of that information through distance education initiatives. Additionally, the economics, policy, and trade implication of food safety as well as food security are also chronicled in scientific and popular publications.
Publications
- Mayer, A. L., J. S. Smith, D. H. Kropf, J. L. Marsden, G. A. Milliken. 2007. A Comparison in the Composition of Recovered Meat Produced from Beef Neckbones Processed Using Hand Boning, a Traditional Advanced Meat Recovery (AMR) System, and a Desinewated Minced Meat System. Meat Sci. 77:602-607.
- Edwards, J.R. and D.Y.C.Fung, 2006. Preventive and decontamination of Escherichia coli O157:H7 on raw beef carcasses in commercial beef abattoirs. Journal of Rapid Methods and Automation in Microbiology, 14 (1): 1-95.
- Getty, K.J.K, A. Synoground and M.N. Roberts. 2006. Validation of Escherichia coli 0157:H7 in direct acidified beef summer sausage. Journal of Food Safety, 27:275-285.
- Hijaz, F., J. S. Smith, and C. L. Kastner. 2007. Evaluation of Various Ammonia Assays for Testing of Contaminated Muscle Food Products. J. Food Sci. 72:C253-257.
- Kastner, J., and J. Ackleson. 2006. Chapter 6: Global Trade and Food Security: Perspectives for the Twenty-First Century. In: Homeland Security: Protecting America's Targets (Volume 1: Borders and Points of Entry), James J.F. Forest (ed.), 98-116. Westport, Conn., and London: Praeger Security International.
- Wu, V.C.H., and D.Y.C. Fung. 2006. Simultaneous recovery of and detection of four heat-injured foodborne pathogens in ground beef and milk by a four-compartment thing agar layer plate. Journal of Food Safety, 26: 126-136.
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Progress 01/01/06 to 12/31/06
Outputs
Ammonia-ion selective electrode (ISE), indophenol method, salicylate method, ammonia test kit from Aquarium Pharmaceutical, and the Reflectoquant test strips were evaluated to determine which of these methods can be used for in-plant rapid testing of potentially contaminated muscle food products. In addition, the ammonia background of 11 meat products were measured using the ISE assay. A meat model to compare the recovery of Listeria monocytogenes on Modified Oxford (MOX) agar and TAL-MOX agar. Our results indicated that TAL-MOX agar was more effective for recovering L. monocytogenes than MOX agar used alone. This research provides validation of the TAL technique for the improved enumeration of microorganisms from hot dogs. Lactate and non-lactate formulated frankfurters were dipped in sodium lactate and acidified calcium sulfate then inoculated with Listeria monocytogenes. USDA/FSIS issued "Compliance Guidelines for Meat and Poultry Jerky Produced by Small and Very
Small Plants," that provides processing parameters for controlling pathogens such as Escherichia coli O157:H7 and Salmonella spp. Studies determined the effects of typical thermal processing temperatures and times on reducing E. coli O157:H7 and Salmonella spp. in chopped and formed beef jerky. A validation study was performed to evaluate quality, shelf life, and antimicrobial effects of controlled phase carbon dioxide (CPCO2) on beef trimmings destined for ground beef. Using 1500 psi CPCO2 for 15 min achieved the highest lethality (P<0.05) in challenged beef trimmings (TR) and ground beef (GR). Ground beef patties manufactured from treated beef trimmings scored higher (P< 0.05) values for tenderness when compared to non-treated counterparts. Studies were designed to investigate the susceptible and resistance profiles for more than 1000 isolates of generic Escherichia coli and Enterobacter spp. collected from lagoon water of "commercial and natural" bovine feedlots located throughout
the Midwest. For these studies commercial refers to feedlots that use tetracycline while natural refers to feedlots that do not use antibiotics. Alkylcyclobutanones are radiolytic products that are formed when triglycerides are subjected to ionizing radiation. Objectives of these experiments were to quantify 2-dodecyclobutanone (2-DCB) formed from palmitic acid in feces and adipose tissue of rats and to check for metabolites of 2-DCB in the urine. No metabolites were recovered in any of the urine extracts. In consumer surveys individuals receiving information about a negative perspective on genetically modified (GM) wheat were less likely to accept GM wheat and were willing to pay $0.12 more per loaf of bread to avoid GM wheat. Providing information about GM ingredients currently in wheat products had no impact on acceptance of GM wheat. Nine credit courses in food science and food safety have been developed for distance education. These courses integrate interactive components to
create an experiential learning environment similar to on-campus courses.
Impacts
Studies of rats fed 2-DCB, which is found irradiated ground beef, indicates that either most of 2-DCB is metabolized, or rapidly eliminated from the body which would suggest a minimal health hazzard. Use of lactate formulation in frankfurters resulted in lower bacterial counts of both natural microflora and inoculated L. monocytogenes in frankfurters after prolonged storage at 4(degrees)C. Marinating steaks with different commercial products containing rosemary extracts can offer a practical way to reduce HCA formation and minimize health risk. Lagoon water of commercial feedlots contained more resistant generic E. coli isolates than that of lagoon water of natural feedlots and suggest that antimicrobial usage may contribute to the present of resistant isolates in food-animal production environments
Publications
- Edwards, J.R., and D.Y.C. Fung. 2006. Preventive and decontamination of Escherichia coli O157:H7 on raw beef carcasses in commercial beef abattoirs. Journal of Rapid Methods and Automation in Microbiology, 14:1-95.
- Gadgil, P., and J.S. Smith. 2006. Metabolism by rats of 2-dodecylcyclobutanone, a radiolytic compound present in irradiated beef. Journal of Agricultural Food Chemistry, 54:4896-4900.
- Hajmeer, M., E. Ceylan, J.L. Marsden and D.Y.C. Fung. 2006. Impact of sodium chloride on Escherichia coli O157:H7 and Staphylococcus aureus: analyzed using transmission electron microscopy. Food Microbiology, 23:446-452.
- Kastner, J., and J. Ackleson. 2006. Chapter 6: Global trade and food security: perspectives for the Twenty-First Century. In: Homeland Security: Protecting America's Targets (Volume 1: Borders and Points of Entry), James J.F. Forest (ed.), 98-116. Praeger Security International (2006), Westport, Conn., and London.
- Nightingale, K.K., H. Thippareddi, R.K. Phebus, J.L. Marsden and A.L. Nutsch. 2006. Validation of a traditional Italian style salami manufacturing process for control of Salmonella and Listeria monocytogenes. Journal of Food Protection, 69:794-800.
- Sommers, C.H., J.S. Smith, H. Delincee and E. Marchioni. 2006. Toxicological safety of irradiated foods. In: Food Irradiation Research and Technology, C. H. Sommers, X. Fan, (eds.), Blackwell Publishing, Ames, Iowa.
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