Progress 09/01/11 to 08/31/16
Outputs
Target Audience:Small businesses processing acidified canned foods and extension specialists supporting these processors. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The project developed a training manual that is provided by the Grocery Manufacturers of America in support of Acidified Foods Schools (Better Process Control Schools - Acidified) nationwide. How have the results been disseminated to communities of interest?Project results have been shared with processors, process authorities, and regulators. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
All goals for this project have been met. Research was conducted which established the critical limits for thermal processing of acidified foods with pH 4.1-4.6; cold-fill hold times were determined for products with pH 3.5 and 3.8 with and without preservatives; and at attempt was made to develop a model for cold-fill of mustards. All this research has been published. A training curriculum, developed by NC State collaborators, is available from the Grocery Manufacturers of America in support of Acidified Foods Schools (Better Process School - Acidified) and is in use nationwide. These training materials also served as the basis for a new training curriculum developed by the FDA for training FDA field staff. A community of practice has been developed and meets quarterly-semiannually to discuss issues of importance to processors in this area or specialists who serve as process authorities. A Professional Development Group has been created under the auspices of the International Association for Food Protection to provide ongoing training and support for businesses and process authorities working in the acidified foods area. The PI on the grant is chair of the Professional Development Group. A web site has been developed to provide on-going support for processors and process authorities.
Publications
- Type:
Websites
Status:
Submitted
Year Published:
2016
Citation:
http://foodsafety.wisc.edu/ssp_acidified_canned_food.html
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2017
Citation:
Ingham, M. Pan, F. Ranelli, and B.H. Ingham. Efficacy of a hold-time at 10 degrees C for achieving a 5-log reduction of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in prepared mustard. by G.A. Food Protection Trends. 2017 37:8-15.
|
Progress 09/01/14 to 08/31/15
Outputs
Target Audience:The target audience is a range of small to very small processors of acidified foods. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Extension specialists at University of Wisconsin-Madison and North Carolina State University provided training to manufacturers of Acidified Foods in order to support compliance with local, state and FDA regulations. A Community of Practice has formed with sharing of research, training and extension activities in order to support professional activities in the area. How have the results been disseminated to communities of interest?The information has been disseminated through support trainings to the processing community. Information has been shared among the Community of Practice members. What do you plan to do during the next reporting period to accomplish the goals?In the next reporting period, we will focus on: 1) Continued support of Community of Practice members. 2) Complete evaluation of training materials in the event any necessary modifications are needed. 3) Develop a website in support of extension specialists, processors, and regulators which will provide links to training materials, links to Community of Practice members for follow-up support, and sharing of research in support of process filing.
Impacts
What was accomplished under these goals?
In the past year, we formed a Community of Practice consisting of extension specialists and regulators. This group met in-person at the meeting of the International Association for Food Protection in August 2015 and continues to meet bi-monthly via conference call in order to support research and outreach in the area of acidified canned foods. An evaluation expert has been hired who has developed an instrument to evaluate the quality of training and follow-up support. Data will inform curriculum modification and activities for the Community of Practice in on-going support of small processors of acidified foods.
Publications
|
Progress 09/01/13 to 08/31/14
Outputs
Target Audience: A total of 163 small and very small processors were reached through direct education during this reporting period in Wisconsin and North Carolina. Another 780 were reached through one-on-one support of process development and review by scientists collaborating on this project. Those receiving direct education were from the states of North Carolina, Illinois, Wisconsin, Minnesota and Iowa. Those receiving one-on-one support via email, phone or direct contact were from 37 of the 50 U.S. states, plus Mexico and Japan. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The project has provided training for processors of acidified foods regulated under 21 CFR 114. Through workshops held in Wisconsin and North Carolina, processors have been trained using research based curriculum. In addition, project personnel have provided one-on-one support for processors operating nationally and internationally. How have the results been disseminated to communities of interest? Through training and one-on-one support of processors. Community of practice individuals (primarily regulators and extension specialists) have been reached through one face-to-face meeting. What do you plan to do during the next reporting period to accomplish the goals? Evaluation of processors to determine the effectiveness of materials and professional support. Development of web-based materials to facilitate dissemination of project deliverables and ongoing support of the industry, extension specialists, and regulators.
Impacts
What was accomplished under these goals?
Goal 1. Accomplished. Laboratory research led to the development of linear models for thermal processing of foods with pH 4.1-4.6. This work was published in 2014 and is being used to support process development for acidified food processors. In addition, research was conducted which supports cold-fill-hold of products with pH 3.5 and 3.8 meeting certain critical formulation parameters.This information has been incorporated into training and is used to support processors in one-on-one discussions. Goal 2. A new training manual for manufacture of acidified foods: Acidified Foods Manufacturing School was developed based on the nationally recognized Better Process Control School manual targeted at low-acid canned food manufacturing industry. Evaluation of training effectiveness is the focus of efforts in 2015. Goal 3. A community of practice has been established through the International Association for Food Protection, Acid and Acidified Food and Beverage Professional Development Group (PDG). This group is co-chaired by project co-investigator Dr. F. Breidt. This group formally convened for the first time at the IAFP national meeting in Indianapolis, IN on August 2, 2014. There were 33 people in attendance. A website is being developed in 2015 to facilitae communication and sharing amongst professionals and in support of processors, extension professionals and regulators.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Breidt, F., K. Kay, J. Cook, J. Osborne, B. Ingham, and F. Arritt. 2014. Thermal process of acidified foods with pH 4.1-4.6. Food Protection Trends 34:132-139.
|
Progress 09/01/12 to 08/31/13
Outputs
Target Audience: This project will reach small and medium-scale processors of acidified foods and state and federal regulators with research and training in support of safe manufactured of acidified canned foods. Changes/Problems: Small processors face special challenging when attemption to meet regulations outlined in 21 CFR 114 for manufacturers of Acidified Canned Foods. These regulations are based on 21 CFR 113 for manufacturers of low-acid canned foods. As a result, the regulatory framework in 21 CFR 114 is skewed towards and industry dominated by very different equipment from that employed by manufacturers of Acidified Foods. Developing a pertinent training curriculum while continuing to meet FDA requirements which are founded in a different (low-acid) industry has been challenging. The FDA is receptive to change, but has been reluctant to outline acceptable standards for training materials. This is a challenge, but not insurmountable. In addition, preparing materials which will address local and state regulations has been challenging. Many states now allow for unregulated and unlicensed manufacture of foods in a home kitchen for sale to the public. Our trainging materials will not be able to meet the needs of this audience. What opportunities for training and professional development has the project provided? The project has supported training of 82 small processors of acidified foods in Wisconsin and North Carolina as part of round 1 of material pilot-testing. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals? Training materials will be revised based on formative evaluation data and round 2 of pilot testing will commense. Community of practice members will convene in July 2014 to provide input into material development. Web-based materials will be designed and project web site will be developed.
Impacts
What was accomplished under these goals?
Objective 1 has been met. Research has been published, or accepted, which will fill the knowledge gap in the regulatory framework for acidified foods either cold-packed or hot-packed into hermetically sealed containers. Objectives 2 and 3 are still in progress. Training materials developed by North Carolina State University and the Univeristy of Wisconsin Madison have been developed and piloted. These materials are currently being revised based on formative evaluation information. Anticipated round 2 of material pilot-testing will take place in the Fall of 2014, with final curriculum release summer or fall of 2015. A community of practice team convened in July 2013 as part of the Institute of Food Technologists meeting in Chicago, IL. At that meeting, university educators discussed training needs with FDA officials via conference call. A similar call is planned as part of the annual meeting of the International Association for Food Protection in Indianapolis in August of 2014. Members of the Community of Practice (COP) will be featured on the project web site (under development) which will allow processors to identify individuals with scientific expertise in support of safe food processing. COP members have agreed to provide input into curriculum prior to pilot testing in the fall of 2014.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
F. Breidt,Jr., K. Kay, J. Cook, J. Osborne, B. Ingham, and F. Arritt. 2013. Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8. J. Food Protection. 76:1245-1249.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2014
Citation:
F. Breidt, K. Kay, J. Osborne, B. Ingham and F. Arritt. 2014. Thermal processing of acidified foods with pH 4.1 to 4.6. Food Protection Trends (accepted)
|
Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: This research, in its preliminary form, was presented to the national Pickle Packers International meeting in March, 2012. Information generated has been used to inform the development of new/revised training materials for small-scale processors of acidified foods through trainings offered by the University of Wisconsin-Madison and North Carolina State University. PARTICIPANTS: Researchers at North Carolina State University have collaborated with USDA-ARS (at NC State) to generate new knowledge on the survival of pathogens in acidified foods of pH 3.5 and 3.8. Pickle Packers International (PPI), an industry trade group, has helped to define product compositional variables. Extension specialists at NC State and the University of Wisconsin have incorporated new knowledge into a training for 90 small-scale acidified canned foods processors in safely manufacturing acidified canned foods. In Wisconsin, six state regulators have also been trained. TARGET AUDIENCES: Small-scale processors of acidified canned foods, vending primarily at farmers' markets and local retailers, are the focus for efforts. Local and state regulators are also a target audience. As a result of training, processors and regulators understand the rules which govern the manufacture and sale of acidified canned foods and use new knowledge to expand production of sauces previously disallowed. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Findings from this project have been incorporated into draft training materials for small-scale processors of acidified foods. These materials have been used in an early round of training of small-scale processors and are currently under revision. A revised training program will be unveiled for training in the later part of 2013.
Publications
- No publications reported this period
|
|