Progress 08/01/08 to 07/31/10
Outputs
OUTPUTS: The Iowa State University component of the Food Safety Consortium funded four research projects and two diversity graduate assistantships in 2008-2009. The primary basis for research under this research program has been the enhancement of the safety of pork and pork products. The research projects encompassed many aspects of food safety as it is currently viewed, from the farm to the consumer. Since the Food Safety Consortium was not funded by special grants during this time period, the funding to continue the program was made available from HATCH funds and other administrative funds within Iowa State University. Diversity Graduate Assistantships: Recognizing the need to enhance diversity in the field of food safety, the Iowa State University portion of the Food Safety Consortium funded two diversity assistantships in 2008 - 2009. Research Grants: Preharvest Interventions The Iowa State University component of the Food Safety Consortium funded one research project relating to Antimicrobial Resistance of Campylobacter in Swine. Post-Harvest Interventions The Food Safety Consortium funded two post-harvest research projects, one on decontamination and the other on the safety of naturally cured pork products. The rapid growth in consumer demand for natural and organic foods has resulted in a proliferation of processed pork products that are marketed as natural and organic. However, in the case of cured pork products like hams, bacon and frankfurters, the traditional curing agents, nitrite and nitrate, are not permitted in natural and organic products because the regulations for natural and organic products do not permit the use of "preservatives". Because these products cannot be produced with typical cured meat properties without nitrite or nitrate, the industry has developed a new approach that utilizes vegetable juice powder as a natural source of nitrate which is then used to provide the typical cure. However, this approach results in significantly less nitrite in the products. It has been suggested that these products represent a greater risk of bacterial pathogens and will require additional antimicrobial measures to provide consumers with the degree of safety that is expected of these products. Therefore this project was proposed to determine the relative risk of bacterial pathogens in natural and organic "cured" pork products and to suggest means of assuring safety of these products. Consumer Information: It is imperative that the information developed in the research laboratory be transferred to the general public, in a format which is accessible to them. The Consortium continues to help fund the Food Safety web page designed and maintained under the direction of Dr. Catherine Strohbehn. The web site developed as part of the Food Safety Project at Iowa State University is one of the leading food safety web sites in the world with about two-thirds of its visitors from the United States. More than 3 million page views were recorded this past year from close to nine million hits (average hits per day of 23,461). PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: The target audiences of this project are food safety professionals in academic, industrial and governmental positions. In addition, the audiences include food producers and processors, distributors and food service opertaions. Perhaps most importantly, the target audience includes the consumer. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Preharvest Interventions: The Iowa State University component of the Food Safety Consortium funded one research project relating to Antimicrobial Resistance of Campylobacter in Swine. Dr.'s Zhang, Griffith and Jeon studied the multiple mechanisms by which bacteria acquire antimicrobial resistance, drug efflux pumps actively mediate the extrusion of structurally diverse antimicrobials and confer antibiotic resistance. Their research recently identified a multidrug efflux pump (named CmeABC) in Campylobacter. In this study, they examined the feasibility of using PNA to specifically inhibit the function of CmeABC. These results illustrate the feasibility of this antisense technology in blocking the function of the CmeABC multidrug efflux transporter and overcoming antimicrobial resistance in Campylobacter in swine. Post-Harvest Interventions: Ready-to-eat (RTE) cooked meat products such as hams, sausages and rolls have been the subject of large product recalls and multistate outbreaks linked to Listeria monocytogenes in recent years. Several post-cooking treatments, other than irradiation, have been tested to control L. monocytogenes in RTE meat products, but only with limited successes. Dr. Sebranek's research focused on naturally cured pork products. Growing concern among consumers about nitrite in processed meats has created demand for natural products without direct addition of nitrite or nitrate. Studies on commercial "uncured" and "No-Nitrite/Nitrate-Added" meat products indicated that there was less control of nitrite in these products and pathogens were more prone to grow. In order to improve the safety of the "uncured" meats, several natural ingredients were utilized in a cured meat model system to determine their inhibitory effect on Listeria monocytogenes. Other natural compounds, such as cherry powder, lime powder and grape seed extract, also provided measureable inhibition to L. monocytogenes when combined with cranberry powder (P<0.05). With 50 ppm added nitrite, both the cranberry powder and commercial VegStable 517 (blend of cherry powder, lime powder and vinegar) delayed L. monocytogenes by about 3-6 days and resulted in about 2 log 10 lower growth of the organism after 12 days compared to control treatments. Consumer Information: It is imperative that the information developed in the research laboratory be transferred to the general public, in a format which is accessible to them. The Consortium continues to help fund the Food Safety web page designed and maintained under the direction of Dr. Catherine Strohbehn. The Food Safety Consortium (FSC) consumer web-site project continues to receive a significant number of site visits and be recognized for its work. The web site developed as part of the Food Safety Project at Iowa State University (http://www.extension.iastate.edu/foodsafety and www.iowafoodsafety.org )
Publications
- Burrough, E.R., O. Sahin, P.J. Plummer, Q. Zhang and M.J. Yaeger. 2009. Pathogenicity of an emergent, ovine abortifacient Campylobacter jejuni clone following oral inoculation in a pregnant guinea pig model. American Journal of Veterinary Research, 70: 1269-1276.
- Cabrera, E., T. Moseley, L. Lucia, J. Dickson, A. Castillo and G.R. Acuff. 2009. Fluorescent protein-marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions. Journal of Food Protection, 72: 295-303.
- Chen, X., N.G. Yun, C.M. Wu, Y. Wang, L. Dai, L.N. Xia, P.J. Luo, Q. Zhang and J.Z. Shen. 2010. Prevalence and antimicrobial resistance of Campylobacter isolates from broilers in China. Veterinary Microbiology, 144: 133-139.
- Cornick, N.A. 2010. Tylosin and chlorotetracycline decrease the duration of fecal shedding of Escherichia coli O157:H7 in swine. Veterinary Microbiology, 143: 417-419.
- Cornick, N.A., D.M. Jordan, S.L. Booher and H.W. Moon. 2010. Colonization and transmission of E. coli O157:H7 in swine. In: Perspectives on Food Safety Issues of Animal Derived Foods, S.C. Ricke and F. T. Jones (eds.), University of Arkansas Press, Fayetteville, Ark., 27-33.
- Delgado, J.E., and J.D. Wolt. 2010. Fumonisin B1 and implications in nursery swine productivity: a quantitative exposure assessment. Journal of Animal Science, 2010: jas.2009-2422v1-20092422 or http://tinyurl.com/287gddf.
- Guo, B., J. Lin, D.L. Reynolds and Q. Zhang. 2010. Contribution of the multidrug efflux transporter CmeABC to antibiotic resistance in different Campylobacter species. Foodborne Pathogens and Disease, 7: 77-83.
- Ismail, H.A., E.J. Lee, K.Y. Ko and D.U. Ahn. 2009. Fat content influences the color, lipid oxidation and volatiles of irradiated ground beef. Journal of Food Science, 74 (6): C432-C440.
- Jeon, B., W.T. Muraoka and Q. Zhang. 2009. Advances in Campylobacter biology and implications for biotechnological applications. Microbial Biotechnology, 3: 246-258.
- Keeling, C., S.E. Niebuhr, G.R. Acuff and J.S. Dickson. 2009. Evaluation of Escherichia coli biotype I as surrogates for Escherichia coli O157:H7 for cooking, fermentation, freezing and refrigerated storage in meat processes. Journal of Food Protection, 72: 728-732.
- Kang, H.J., J.H. Kwon, D.U. Ahn, J.W. Lee, W.K. Lee and C. Jo. 2009. Effect of citrus pectin oligosaccharide prepared by irradiation on high cholesterol diet B6.KOR-ApoE mice. Food Science Biotechnology, 18 (4): 884-888.
- Kim, Y.H., S.M. Lonergan, E. Huff-Lonergan and J.G. Sebranek. 2010. High oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science, 85: 759-767.
- Kwon, J.H., J. Lee, C. Waje, J.J. Ahn, G.R. Kim, H.W. Chung, D.H. Kim, J.W. Lee, M.W. Byun, K.S. Kim, K.S. Kim, S.H. Park, E.J. Lee and D.U. Ahn. 2009. The quality of irradiated red ginseng powder following transport from Korea to the United States. Radiation Physics and Chemistry, 78: 643-646.
- Kwon, J. H., K.C. Nam, E. J. Lee, H. J. Kang and D.U. Ahn. 2010. Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents. Journal of Animal Science, 88: 795-801.
- Lee, N.K, D.U. Ahn, K.K. Park and H.D. Paik. 2010. Inhibitory effect on angiotensin-converting enzyme (ACE) and optimization for production of ovotransferrin hydrolysates. Korean Journal of Food Science and Animal Resources, 30 (2): 286~290.
- Miller, G.Y., and J.S. Dickson. 2009. Food safety issues and the microbiology of pork. In: Microbiologically Safe Foods. Heredia, N., I. Wesley and S. Garcia (eds.). John Wiley and Sons, Hoboken, N.J.
- Min, B.R, J.C. Cordray and D.U. Ahn, 2010. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. Journal of Agricultural Food Chemistry, 58 (1): 600 605.
- Min, B.R, K.C. Nam and D.U. Ahn, 2010. Catalytic mechanisms of metmyoglobin on the oxidation of lipids in phospholipid liposome model system. Food Chemistry, 123: 231-236.
- Morey, A., S.R. McKee, J. S. Dickson and M. Singh. 2010. Efficacy of ultraviolet light exposure against survival of Listeria monocytogenes on conveyor belts. Foodborne Pathogens and Disease 7:737-740.
- Nguyen, V.D., B.C. Min, M.O. Kyung, J.T. Park, B.H. Lee, C.H. Choi, N.S. Seo, Y.R. Km, D.U. Ahn, S.J. Lee, C.S. Park, J.W. Kim and K.H. Park. 2009. Identification of anaturally-occurring 8-[α-D-glucopyranosyl-(1→6)-β-Dglucopyranosyl] isoflavone from cultivated kudzu root. Phytochemical Analysis, 20 (6): 450-455.
- O Connor, A.M., J.M. Sargeant, I.A. Gardner, J.S. Dickson, M.E. Torrence and consensus meeting participants: C.E. Dewey, I.R. Dohoo, R.B. Evans, J.T. Gray, M. Greiner, G. Keefe, S.L. Lefebvre, P.S. Morley, A. Ramirez, W. Sischo, D.R. Smith, K. Snedeker, J. Sofos, M.P. Ward and R. Wills. 2010. The REFLECT statement: methods and processes of creating reporting guidelines for randomized controlled trials for livestock and food safety. Journal of Veterinary Internal Medicine, 24: 57-64; Journal of Food Protection, 73 (1): 132-139; Zoonoses and Public Health, 57 (2), 95-104; Preventive Veterinary Medicine 93: 11-18; Journal of Swine Health Production, 18 (1): 18-26.
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Progress 08/01/08 to 07/31/09
Outputs
OUTPUTS: The Iowa State University component of the Food Safety Consortium funded four research projects and two diversity graduate assistantships in 2008-2009. The primary basis for research under this research program has been the enhancement of the safety of pork and pork products. The research projects encompassed many aspects of food safety as it is currently viewed, from the farm to the consumer. Since the Food Safety Consortium was not funded by special grants during this time period, the funding to continue the program was made available from HATCH funds and other administrative funds within Iowa State University. Diversity Graduate Assistantships: Recognizing the need to enhance diversity in the field of food safety, the Iowa State University portion of the Food Safety Consortium funded two diversity assistantships in 2008 - 2009. Research Grants: Preharvest Interventions The Iowa State University component of the Food Safety Consortium funded one research project relating to Antimicrobial Resistance of Campylobacter in Swine. Post-Harvest Interventions The Food Safety Consortium funded two post-harvest research projects, one on decontamination and the other on the safety of naturally cured pork products. The rapid growth in consumer demand for natural and organic foods has resulted in a proliferation of processed pork products that are marketed as natural and organic. However, in the case of cured pork products like hams, bacon and frankfurters, the traditional curing agents, nitrite and nitrate, are not permitted in natural and organic products because the regulations for natural and organic products do not permit the use of "preservatives". Because these products cannot be produced with typical cured meat properties without nitrite or nitrate, the industry has developed a new approach that utilizes vegetable juice powder as a natural source of nitrate which is then used to provide the typical cure. However, this approach results in significantly less nitrite in the products. It has been suggested that these products represent a greater risk of bacterial pathogens and will require additional antimicrobial measures to provide consumers with the degree of safety that is expected of these products. Therefore this project was proposed to determine the relative risk of bacterial pathogens in natural and organic "cured" pork products and to suggest means of assuring safety of these products. Consumer Information: It is imperative that the information developed in the research laboratory be transferred to the general public, in a format which is accessible to them. The Consortium continues to help fund the Food Safety web page designed and maintained under the direction of Dr. Catherine Strohbehn. The web site developed as part of the Food Safety Project at Iowa State University is one of the leading food safety web sites in the world with about two-thirds of its visitors from the United States. More than 3 million page views were recorded this past year from close to nine million hits (average hits per day of 23,461). PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Dr.'s Zhang and Wesley (USDA-ARS, NADC) evaluated the antimicrobial resistance of Campylobacter found in live pigs. In the second year of a previously funded project, they determined the contribution of various efflux pumps to antibiotic resistance in Campylobacter jejuni and Campylobacter coli. By constructing gene-specific mutants, they found that the multidrug efflux pump CmeABC plays an important role in antibiotic resistance in C. coli. Finally they determined the dynamic changes in the expression of the efflux genes under stepwise selection with macrolide antibiotics. All three efflux genes including CmeABC, Cj1375, and Cj1687 were upregulated in the mutants selected with erythromycin or tylosin. The upregulation was especially obvious in the intermediate mutants. Together, these results demonstrate that efflux transporters are important for antibiotic resistance and overexpression of these transporters is involved in the development of Campylobacter mutants that are highly resistant to macrolides. Ready-to-eat (RTE) cooked meat products such as hams, sausages and rolls have been the subject of large product recalls and multistate outbreaks linked to Listeria monocytogenes in recent years. Several post-cooking treatments, other than irradiation, have been tested to control L. monocytogenes in RTE meat products, but only with limited successes. Irradiation has shown to be very effective in eliminating L. monocytogenes in RTE meats. However, irradiation causes quality changes in raw and cooked meat products. The major quality changes in irradiated meat include off-odor production, color changes, flavor and taste changes, which can influence consumer acceptance significantly. Among the quality parameters, aroma and color are important that determine consumer acceptance of raw meat, while taste and flavor determine the acceptance of cooked meat. Studies to characterize off-flavor/taste compounds, to elucidate the mechanisms that produce such changes, and to develop methods to prevent quality changes in irradiated RTE cooked meat products is necessary because consumers would not buy irradiated products again when they found strange taste or flavor in their products no matter how safe the product is. The objectives of this research were to characterize taste/flavor changes in cooked ham by irradiation, and to identify and quantify off-flavor/taste compounds in irradiated cooked ham. The Food Safety Consortium and USDA have enabled the Food Safety Project team to reach millions of consumers with up-to-date food safety information. Providing consumers, foodservice workers, educators and other groups with access to reliable, timely, unbiased food safety information via the World Wide Web is one part of the process to increase knowledge with the goal of improving safe food handling behaviors.
Publications
- Strohbehn, CH. 2008. Farm to School Programs. In: Encyclopedia of Organic, Sustainable, and Local Food. Greenwood Press (Praeger). Duran (Ed.).
- Albrecht, J and CH Strohbehn. 2008. Risk assessment, risk management and preventative best practices for retailers and foodservice establishments. Book Chapter for Wiley Handbook of Science and Technology for Homeland Security. Electronic.
- Sebranek, JG. 2009. Basic Curing Ingredients. In: Ingredients in Meat Products: Functionality and Applications. R. Tarte (ed.). Springer,New York, NY.
- Casselman, A and CH Strohbehn. 2009. Thermometers: What Managers Need to Know. Reviewed by Kevin Anderson, City of Ames Sanitarian. PM 2083. Ames, IA: Iowa State University Extension.
- Casselman, A and CH Strohbehn. 2009. Major Revision. (Original author LaGrange, W.) SafeFood is YOUR Job. Reviewed by Susan Arendt, Iowa State University. PM 1419. Ames, IA: Iowa State University Extension.
- Strohbehn, CH, SA Arendt, J Meyer, and P. Paez. 2009. Glove Use: What Managers Need to Know. Reviewed by Jason Ellis, University of Nebraska- Lincoln. PM 2070. Ames, IA: Iowa State University Extension.
- Meyer, J, CH Strohbehn, and K Anderson. 2009. SafeFood Checklist for Complimentary Breakfast Service. PM 2056. Reviewed by Judy Harrison, Iowa Department of Inspection and Appeals. Ames, IA: Iowa State University Extension.
- Strohbehn, CD, S Beattie, and A Casselman. 2009. A Checklist for Retail Use When Purchasing Locally Grown Produce. PM 2046A. Ames, IA: Iowa State University Extension.
- Brierly, J, CH Strohbehn, and S Beattie. 2008. Food Allergy Alert: What restaurant managers need to know to train staff. PM 2066. Ames, IA: Iowa State University Extension.
- Strohbehn, CH and R Litchfield. 2008. Reviewed by Sandra Fiegen, Department of Education Bureau of Nutrition, Health and Transportation Services. Updates for School Administrators about School Meal Programs. Revised January 2009. PM2048. Ames, IA: Iowa State University Extension.
- Strohbehn, CH. 2008. Temperature Rules. N 3466. Ames, IA: Iowa State University Extension
- Jackson, A, G Sullivan, JG Sebranek, and JS Dickson. 2009. Growth of Clostridium perfringens on natural and organic frankfurters. ISU Animal Industry Report ASL-R2385.
- Kuchiayawat, C, JG Sebranek, and JS Dickson. 2009. Quality characteristics of traditional, natural and organic bacon. ISU Animal Industry Report ASL-2392.
- Schrader, KD, JC Cordray, JG Sebranek, JS Dickson, and AF Mendonca. 2009. Control of Listeria monocytogenes on no-nitrate-or-nitrite-added (natural or organic) frankfurters. ISU Animal Industry Report ASL-2386
- Krause, AL, DG Olson, JG Sebranek, and AF Mendonca. 2009. Effects of geometric shape and serving temperature on quality characteristics of irradiated bologna and frankfurters. ISU Animal Industry Report ASL-2391.
- Kosaki H, J Coats, K Wang, and J Wolt. 2008. Persistence and degradation of maize-expressed vaccine protein, Escherichia coli heat-labile enterotoxin subunit B, in soil and water. Environmental Toxicology and Chemistry 27:1227-1236.
- Kosaki H, JD Wolt, K Wang, and JR Coats. 2008. Subacute effects of maize-expressed vaccine protein, Escherichia coli heat-labile enterotoxin subunit B (LTB), on the springtail, Folsomia candida, and the earthworm, Eisenia fetida. Journal of Agricultural and Food Chemistry 56:11342-11347.
- Kim M and JD Wolt. 2008. Cadmium exposure in the South Korean population: Implications of input assumptions for deterministic dietary assessment. Human and Ecological Risk Assessment 14:835-850.
- Wolt, JD, J Prasifka, R Hellmich. 2008. Ecological safety assessment of insecticidal proteins introduced into biotech crops. pp. 103-126. In B Hammond (ed.) Safety of Food Proteins in Agricultural Biotechnology. CRC Press, Boca Raton.
- Kwon, JH, J Lee, C Waje, JJ Ahn, GR Kim, HW Chung, DH Kim, JW Lee, MW Byun, KS Kim, KS Kim, SH Park, EJ Lee, and DU Ahn. 2009. The quality of irradiated red ginseng powder following transport from Korea to the United States. Rad. Phys. Chem. 78:643-646.
- Ko, KY, A Mendonca, and DU Ahn. 2009. EDTA and Lysozyme Improves Antimicrobial Activities of Ovotransferrin against Escherichia coli O157:H7. Poultry Sci. 88:406-414.
- Min BR and DU Ahn. 2009. Factors in various fractions of meat homogenate that affect oxidative stability of raw chicken breast and beef loin. J. Food Sci. 74(1/2):C41-48.
- Ismail, HA, EJ Lee, KY Ko, HD Paik, and DU Ahn. 2009. Effect of antioxidant application methods on the color, lipid oxidation and volatiles of irradiated ground beef. J. Food Sci. 74(1/2):C25-32.
- Zhu, MJ, A Mendonca, HA Ismail, and DU Ahn. 2009. Fate of Listeria monocytogenes in ready-to-eat turkey breast rolls formulated with antimicrobials following e-beam irradiation. Poultry Sci. 88:205-213.
- Ko, KY, DU Ahn, HA Ismail, and A Mendonca. 2008. Effect of Zn2+, sodium bicarbonate, and citric acid on the antibacterial activity of ovotransferrin against Escherichia coli O157:H7 and Listeria monocytogenes in model systems and hams. Poultry Sci. 87:2660-2670.
- Zhu, MJ, A Mendonca, HA Ismail, and DU Ahn. 2008. Effects of irradiation on survival and growth of Listeria monocytogenes and natural microflora in vacuum-packaged turkey hams and breast rolls. Poultry Sci. 87:2140-2145.
- Ko, KY, A Mendonca, and DU Ahn. 2008. Effect of EDTA and lysozyme on the antimicrobial activity of ovotransferrin against Listeria monocytogenes. Poultry Sci 87:1649-1658.
- Kwon, JH, YJ Kwon, KC Nam, EJ Lee, and DU Ahn. 2008. Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken. Meat Sci. 80:903-909.
- Min, BR, KC Nam, J Cordray, and DU Ahn. 2008. Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats. J. Food Sci. 73(8):C439-446.
- Ismail, HA, EJ Lee, and DU Ahn. 2008. Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef. Meat Sci. 80:582-591.
- Ko, KY and DU Ahn. 2008. An economic and simple purification procedure for the large-scale production of ovotransferrin from egg white. Poultry Sci. 87:1441-1450.
- Ahn, DU, KC Nam, and EJ Lee. 2009. Lipid oxidation and flavor. In: Applied Muscle Biology and Meat Science. Min Du and Richard McCormick (Ed). CRC Press. p 227-246.
- Lee, EJ and DU Ahn. 2008. Chapter 10 Advanced decontamination technologies: Irradiation. In: Safety of Meat and Processed Meat. F. Toldra, editor. Springer, New York, NY. p 155-191.
- Lammers, PJ, BJ Kerr, TE Weber, K Bregendahl, SM Lonergan, KJ Prusa, DU Ahn, WC Stoffegen, WA Dozier III, and MS Honeyman. 2008. Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerol-supplemented diets. J. Anim. Sci. 86:2962 2970.
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