Progress 05/16/12 to 05/15/15
Outputs
Target Audience: The target audience was undergraduate, graduate, and faculty researchers who attended the national conferences that the data were reported to. Changes/Problems: Nothing to report. What opportunities for training and professional development has the project provided? This project afforded the students and faculty to receive training on food safety, food-borne pathogens,use newly acquired equipment and present their data at national conferences. How have the results been disseminated to communities of interest? The results were shared with communities of interest by PowerPoint and poster presentations at various national conferences in the U.S. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
We have established the foundation for a food safety laboratory in South Carolina State University. The students have become very interested to work in a laboratory investigating foodborne pathogens. Students have learned microbiological techniques to perform future food safety related experiments. Experiments were performed testing the effects of lactic acid plus O3 and acetic acid plus O3 on the growth of E. coli, Salmonella and mixed bacteria in poultry. METHODS Growth Test: Poultry samples were randomly collected in fall of 2012 and 2013, and spring 2013 in order to determine their growth in each season. These samples were swabbed and used in making a Z-plate, and then allowed to sit in the incubator for 24h. It was then checked the next day for growth on the line of the "Z". A colony from this growth was used in preparing a pre-culture using 20 ml of TSB and was allowed to sit for 24h in the incubator. Color Change Experiment: A 25 g of poultry was measured into a Petri dish and transferred to a falcon tube. The poultry was exposed with 5% O3 for 5 min. Twenty five ml of 0.5% and 2% lactic acid was poured aseptically into the poultry, and allowed to sit for 60 min. The acid was neutralized by KHCO3 or NaHCO3 and the color change was recorded. The acid treated sample was swabbed on a TSA plate and incubated for 24h. Inhibition Test: Using the Spectrophotometer, the O.D. of the pre-culture was measured after 24h and diluted to about 0.2. In a 12 ml snap cap tube. Tryptic Soy Broth (TSB) was placed and the amount of TSB added was adjusted according to the percentage of acid used on the table below. Each percentage was tested in triplicate. Each tube had 1mL of E. coli, Salmonella and mixed bacteria (isolated from poultry) from the prepared pre-culture. These tubes were then vortexed for 5 seconds and incubated for 24 h at 37°C. After 24h the contents of the tubes were visually observed to determine turbidity. Then the O.D. of each sample was taken at 600nm. To confirm the lack of active cells, the samples were plated using the spread plating technique.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
J. B. Stukes, N. Mohammed, J. Johnson and K. Yussuf. 2014. The Inhibition of Food-borne Pathogens Found in Beef Using Lactic Acid. Proceedings of the 3rd International Conference and Exhibition on Food Processing & Technology, Journal of Food Processing & Technology, 5 (5): 124.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
N. Mohammed, J. B. Stukes, K. Yussuf and S. Cardwell. 2014. Inhibition of Food-borne Pathogens in Beef and Poultry by Acetic Acid. Proceedings of the 3rd International Conference and Exhibition on Food Processing & Technology, Journal of Food Processing & Technology, 5 (5): 131.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
S. Cardwell, J. B. Stukes N. Mohammed, and K. Yussuf. 2014. The Effects of Acetic Acid on the Growth of Pathogens Found in Poultry Legs. Proceedings at the PWAC National Conference, December 6, 2014 in Tuskegee, Alabama.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
S. Cardwell, J. B. Stukes N. Mohammed, and K. Yussuf. 2015. The Effects of Acetic Acid on the Growth of Pathogens Found in Poultry Legs. 30th Annual Career Fair and Training Conference March 26-28, 2015 in Houston, Texas.
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: The target audience was undergraduate, graduate, and faculty researchers who attended the national conference. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? This project has afforded the student and faculty researchers to present their data at national conferences and to receive training on food safety, food-borne pathogens, and equipment. How have the results been disseminated to communities of interest? The results have been shared with communities of interest by power point and poster presentations at various national conferences in the U.S. What do you plan to do during the next reporting period to accomplish the goals? The goals will be accomplished in the next reporting period by conducting experimentation using ozone and ozone water on poultry and beef.
Impacts
What was accomplished under these goals?
The following was accomplished: We have established the foundation for a food safety laboratory in South Carolina State University. The students have become very interested to work in a laboratory investigating foodborne pathogens. Students have learned microbiological techniques to perform future food safety related experiments. Experiments were performed testing the effects of lactic acid plus ozone gas (O3) and acetic acid plus O3 on the growth of E. coli, Salmonella and mixed bacteria in poultry. The results of the experiments are as follows: (1) A 2% lactic acid did not change the meat color. This indicated that 2% lactic acid and ozone with KHCO3 completely inhibited the growth in 2 plates out of 6 plates, 2 plates showed 2 to 4 colony forming units (CFU) and the remaining 2 plates have little growth as compared with control 1.This showed no growth in 5 plates out of 6 when NaHCO3 was used as a neutralizing agent. (2) A 0.5% acetic acid did not change the meat color. This indicated that 0.5% acetic acid and ozone completely inhibited the growth in 5 plates out of 6 plates and the remaining 1 plate has little growth as compared with control. (3) A 0.5% lactic acid inhibited the growth of E. coli and no growth was observed on TSA plate. The mixed bacteria isolated from poultry were also inhibited gradually as the concentration of lactic acid increases from 0.4% to 0.9%). A 0.5% lactic acid almost completely inhibited the growth of mixed bacteria of Fall I, Fall II and Fall III and partially inhibited spring and Salmonella.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
1. J. B. Stukes, N. Mohammed, J. Johnson and K. Yussuf. 2014. The inhibition of food-borne pathogens found in beef using lactic acid. Proceedings of 3rd international conference and exhibition on food processing & technology, Journal of food processing & technology, 5 (5): 124.
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
2. N. Mohammed, J. B. Stukes, K. Yussuf and S. Cardwell. 2014. Inhibition of food-borne pathogens in beef and poultry by acetic acid. Proceedings of 3rd international conference and exhibition on food processing & technology, Journal of food processing & technology, 5 (5): 131.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
3. K. Yussuf, N. Mohammed, J. B. Stukes, and J. Johnson. 2014. The Determination of the Most Effective Concentration of Lactic Acid to Inhibit Pathogens in Poultry and Beef. Proceedings at the PWAC National Conference, December 6, 2014 in Tuskegee, Alabama.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
4. S. Cardwell., J. B. Stukes, N. Mohammed, K. Yussuf and. 2014. The Effects of Acetic Acid on the Growth of Pathogens Found in Poultry Legs. Proceedings at the PWAC National Conference, December 6, 2014 in Tuskegee, Alabama.
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Progress 01/01/13 to 09/30/13
Outputs
Target Audience: The target audience included undergraduate, graduate, and faculty researchers who attended the national conferences that the data were reported. Changes/Problems: The major problem we encountered was getting the ozone generator ordered, set up, and training for functional use. Therefore, it hampered us generating data for this component of the project. To resolve this problem, the Ozone Solutions technician was contacted to construct the Ozone Generator on January 31, 2014. Furthermore, an extension proposal was submitted to 1890 Research for 2014-15 to allow the investigators an opportunity to conduct the studies using ozone and ozone water on foodborne pathogens associated with beef and poultry. What opportunities for training and professional development has the project provided? This projected has afforded the student and faculty researchers to present their data at the various national conferences. How have the results been disseminated to communities of interest? The results have been shared with communities of interest by power point and poster presentations at various national conferences in the U.S. What do you plan to do during the next reporting period to accomplish the goals? The goals will be accomplished in the next reporting period by conducting experimentation using ozone and ozone water on poultry and beef.
Impacts
What was accomplished under these goals?
We have established the foundation for a food safety laboratory in South Carolina State University. 2 undergraduate and 1 research assistant were hired to work on the project. The students have become very interested to work in a laboratory investigating food-borne pathogens. Students have learned microbiological techniques to perform future food-safety related experiments. Experiments were performed testing the effects of lactic and acetic acid (byproducts produced by probiotic bacteria) on the growth of Escherichia coli. In one study, a pure colony of Escherichia coli was grown in 20 ml of broth and incubated at 37°C for 24 h. The optical density (OD600nm) using a spectrophotometer, was adjusted to 0.116 and 0.5 ml of culture was transferred in Tryptic Soy Broth (TSB) medium containing 0%, 2%, 4%, 8% and 16% of acetic acid or lactic acid, and the volume was adjusted to 10 ml in a snap cap tube. Triplicate incubations were carried out for each concentration, and incubated at 37°C for 24 h and the OD was measured at 600 nm. The graphs and charts below illustrate the effects lactic acid and acetic acid.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Huckaby, Kayland, Stukes, James B., Mohammed, Nazimuddin., 2013. Inhibition of the Growth of Food-Borne Pathogen by Acetic Acid. Proceedings at the Minorities in Agricultural, Natural Resources and Related Sciences (MANNRS) National Conference, March 23, 2013 in Sacramento, CA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Huckaby, Kayland, 2013. Inhibition of the Growth of Food-Borne Pathogen by Acetic Acid. Association of 1890 Research Directors (ARD), Inc. Conference, April 7-10. 2013 in Jacksonville, FL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Johnson, Jessica, Stukes, James. B., Mohammed, Nazimuddin., 2013. Effects of Lactic Acid on the Growth of Eschericia coli. Proceedings at the Minorities in Agricultural, Natural Resources and Related Sciences (MANNRS) National Conference, March 23, 2013 in Sacramento, CA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Johnson, Jessica, 2013. Antibacterial Effects of Lactic Acid on a Foodborne Pathogen, Eschericia coli. Association of 1890 Research Directors (ARD), Inc. Conference, April 7-10, 2013 in Jacksonville, FL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Yussuf, Kaosarat, Johnson, Jessica., Morgan Richard., Mohammed, Nazimuddin, Stukes, James. 2013. The Test of Lactic acid on Food-borne Pathogen in Beef and Poultry Proceedings at the Minorities in Agricultural, Natural Resources and Related Sciences (MANNRS) Conference, December 7, 2013 at Tuskegee University.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: A. PROJECT GOALS 1. To establish a more effective approach for controlling the growth of food-borne pathogens in various food products; 2. To assist the USDA in eliminating the U.S. population's concern for increased risk of food-borne pathogens; 3. To disseminate information to farmers, to grocery store manager, and to the community at-large in regards to technology which may impact the presence of food-borne pathogens via seminars, presentations, workshops and classes; and 4. To develop a cadre of scientists who have an expertise in controlling/eliminating the presence of food-borne pathogens in various food products. B. PROJECT OBJECTIVES 1. To build the infrastructure for a food safety laboratory designed to conduct an investigation on the presence of food-borne pathogens in poultry and meat. 2. To develop a novel and cost-effective approach to control bacterial contamination in poultry and meat by using a number of antimicrobial treatments such as ozone, probiotics (as a competitive exclusion), and their combination. C. EXPECTED OUTPUTS South Carolina State University (SCSU) is a Historically Black Land Grant Institution. This project proposes to establish a cost-effective, food-safety laboratory in the Department of Biology and Physical Sciences. Consequently, faculty and students will benefit from the presence of a research facility on food safety by receiving training and opportunities to be exposed to cutting-edge science. The USDA will benefit by developing a safe, cost-effective, pilot protocol for inhibiting the presence of food-borne pathogens. The society will be positively impacted by decreasing the likelihood of a consumer contracting a food-borne illness; thereby, reducing the financial burden on the healthcare system. PARTICIPANTS: PI: Dr. James B. Stukes; Co-PI: Dr. Nazimuddin Mohammed; Graduate Assistant: Richard Morgan; Students: Kayland Huckaby, Hassan Black, and Jessica Johnson TARGET AUDIENCES: Conference attendees at the USC SCAMP Conference (October 13, 2012) and the MANNRS Conference (December 2, 2012) at Tuskegee University PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
In one study, a pure colony of E. coli was grown in 20 ml tryptic soy broth (TSB) and incubated at 37 degrees celcius for 24 h. The OD600nm of the culture was adjusted to 0.116, and 0.5 ml of culture was transferred in TSB medium, containing 0%, 2%, 4%, 8% and 16% of acetic acid or lactic acid, and the volume was adjusted to 10 ml in a snap cap tube. Triplicate incubations were performed for each concentration, and incubated at 37 degrees celcius for 24 h; the OD was measured at 600 nm. The results indicated that about 98.9% and 84.5% of the growth of E. coli were inhibited by 2% acetic and lactic acid, respectively. In another study, a pre-culture of E. coli was prepared by inoculating a pure colony in 20 ml TSB and incubated at 37 degrees celcius for 24 h. The optical density of the culture was adjusted to 0.116 at 600 nm wavelength. A 0.5 ml of culture was transferred in TSB medium containing 0%, 2%, 4%, 8% and 16% of acetic and lactic acid. Triplicate incubations were performed at each concentration and incubated at 37 degrees celcius for 96 h. The OD was measured every 15 min interval for 1h, then a 1 h interval for 4 h at 600 nm; a 100 microliters of culture was inoculated onto Tryptone Soy Agar (TSA) simultaneously and incubated at 37 degrees celcius for 48 h. The total viable count and optical density indicated that 2 to 4% of lactic and acetic acid completely inhibited the growth of E. coli within 0 to 15 min. The results are promising, and we will apply these antibacterial acids to control pathogens in beef in the future. Furthermore, the growth media pH was lowered by 38%, 52%, 62% and 62% for 2%, 4%, 8%, and 16%, respectively, of lactic acid concentrations. ***Jessica Johnson was awarded Second place for her presentation at the University of Georgia Peach State AMP Annual Conference held on October 5, 2012. ***Jessica Johnson and Kayland Huckaby qualified to present their data at the 28th Annual Career Fair and Training Conference in Sacramento, California on March 21-23, 2013, as a result of their performance.
Publications
- Black, H., Stukes, J.B., Mohammed, N., 2012. Time Effects of Acetic and Lactic Acid on the Growth of E. coli. Proceedings at the MANNRS Conference, December 2, 2012 at Tuskegee University.
- Huckaby, K., Stukes, J.B., Mohammed, N., 2012. Inhibition of the Growth of Food-Borne Pathogen by Acetic Acid. Proceedings at the MANNRS Conference, December 2, 2012 at Tuskegee University.
- Johnson, J., Stukes, J.B., Mohammed, N., 2012. Effects of Lactic and Acetic on the Growth of E. coli. Proceedings at the Peach State AMP Annual Conference, October 5, 2012 at the University of Georgia.
- Johnson, J., Stukes, J.B., and Mohammed, N., 2012. Effects of Lactic and Acetic Acid on the Growth of E. coli. Proceedings at the SCAMP Undergraduate Research Conference, Oct 13, 2012 at the University of South Carolina.
- Johnson, J., Stukes, J.B., Mohammed, N., 2012. Effects of Lactic Acid on the Growth of E. coli. Proceedings at the MANNRS Conference, December 2, 2012 at Tuskegee University.
- WORKSHOP Stukes, J.B., Mohammed, N., Morgan, L, Black, H., Johnson, JM and Huckaby, K.F., (2012). Food Safety Laboratory in the South Carolina State University. Presented in the STEM High School Guidance Conference,held at SCSU, July 2012.
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