Source: MISSISSIPPI STATE UNIV submitted to NRP
QUALITY AND SAFETY OF FRESH-CUT VEGETABLES AND FRUITS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0233884
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
S-294
Project Start Date
Oct 1, 2011
Project End Date
Sep 30, 2016
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
MISSISSIPPI STATE UNIV
(N/A)
MISSISSIPPI STATE,MS 39762
Performing Department
Food Science & Technology
Non Technical Summary
We hypothesize that the one-tube Salmonella detection kit will satisfy the following requirements to test fruit and vegetable samples including their environmental samples 1) Detection limit: The kit has ability to detect a single Salmonella cell in a given sample 2) Time of analysis: Preferably within 24 hours with an absolute maximum of 48 hours 3) Validation: The test method can be validated against standard test methods, FDA/USDA-FSIS and evaluated by collaborative studies. Preference should be given to naturally contaminated fruit and vegetable samples. 4) Sensitivity: showing at least 95% 5) Specificity: showing at least 95% 6) Capacity: 10 pooled drag swab samples of chicken manure, soil and floor surface samples and 50 environmental swab samples 7) Operation: ready-to-use, user-friendly and east-to-operate
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
7121499100080%
7121499104020%
Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins;

Subject Of Investigation
1499 - Vegetables, general/other;

Field Of Science
1040 - Molecular biology; 1000 - Biochemistry and biophysics;
Goals / Objectives
1.Evaluate methods of sampling and measuring flavor and nutrition of fresh-cut products to facilitate comparison to traditional shelf life factors. 2.Develop new strategies to improve and better maintain inherent fresh-cut product quality and nutrition. 3.Improve understanding of physiological mechanisms that affect fresh-cut product quality. 4.Determine critical factors in controlled inoculation studies with human pathogens and surrogates that influence the outcome of quantitative microbial risk assessments. 5.Evaluate and control unintentional and intentional microbial contamination of intact and fresh-cut produce. In order to ascertain food safety risks involving fresh and fresh-cut produce, it is critical to be able to determine the survival and persistence of viable or infectious human pathogens under environmental conditions occurring in produce handling and processing facilities, on harvested crops, and on intact or fresh-cut products. Therefore, methods for detection and enumeration of target microbes, including bacteria and viruses, are of core relevancy to this project. Approaches for detection and enumeration of microbes on fresh produce can play an important role in mitigation of fresh produce-associated spoilage or foodborne disease, as well, providing decision makers with timely and actionable data, especially on the presence of human pathogens in these products (Brehm-Stecher et al., 2009). These data could help guide interventions such as: refusal of contaminated product from the field, cessation of processing for line or equipment sanitation, destruction of contaminated product held in inventory pending testing results, or product recall. Due to the relatively short shelf lives of most types of fresh produce, rapid methods for detection and enumeration are of special relevance to the goals of this work. Integration of physiological, pathological, food safety, and instrumental and sensory quality measurement concepts is essential for developing the most effective handling procedures and innovative, new technologies for maintaining quality and shelf stability of fresh-cut products. Much experimental work is needed to optimize and integrate new and emerging treatments in diverse fresh-cut products. This fact supports the proposed integrated approach of having parallel projects in different states and of focusing the research into specific areas of importance. Alternative and emerging technologies for maintaining the quality and shelf stability of fresh-cut produce are being introduced at a rate that often precludes thorough evaluation of instrumental and sensory quality attributes, and their impact on product nutritional value, microbial quality and food safety. To do so, a multidisciplinary approach as proposed herein also will be needed to optimize the new and emerging treatments.
Project Methods
We will develop the easy-to-use and reliable Salmonella and Listeira detection kits to test fresh produce samples and their environmental samples. Utilizing the combination of gradient technology of three antibiotics and physico-chemical selectivity, the one-tube Salmonella and Listeira detection kits will be optimized on expression of house-keeping genes of those pathogens; high sensitivity and specificity will then be evidenced through the single-tube detection kits by altering the characteristics of a signal indicating medium which, in turn, will provide visible evidence of the presence of Salmonella and Listeira. There will be several parameters in the development of the on-site Salmonella and Listeria testing kits. These parameters include ready-to-use, easy-to-use, detection limit, time of analysis, validation of the method, sensitivity and specificity and additional parameters like equipment, operation and costs.

Progress 10/01/11 to 09/30/16

Outputs
Target Audience:One-tube Salmonella detection kit satisfied the following requirements to test fruit and vegetable samples including their environmental samples 1) Detection limit: The kit has ability to detect a single Salmonella cell in a given sample 2) Time of analysis: Preferably within 24 hours with an absolute maximum of 48 hours 3) Validation: The test method can be validated against standard test methods, FDA/USDA-FSIS and evaluated by collaborative studies. Preference should be given to naturally contaminated fruit and vegetable samples. 4) Sensitivity: showing at least 95% 5) Specificity: showing at least 95% 6) Capacity: 10 pooled drag swab samples of chicken manure, soil and floor surface samples and 50 environmental swab samples 7) Operation: ready-to-use, user-friendly and east-to-operate Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The Salmonella kits were introduced to extention specialist to monotor sweet potato fields applied with poultry litter as part of research project entitled "A Field-Level Survey of the Presence of Pathogenic Bacteria in Sweet potato Fields Amended with Poultry Litter. 2014-2016. Mississippi Department of Agriculture and Commerce (MDAC) Specialty Crop Block Grant. 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? Nothing Reported

Impacts
What was accomplished under these goals? US patent for the Vibrio kits submitted and published through online Kim, T (PI), DePaola, A., Jones J., Silva J.L. Validation of Field-Applicable Detection Kits for Total and Pathogenic Vibrio parahaemolyticus in Oysters. 2014-2016. National Oceanic and Atmospheric Administration (NOAA) Sea Grant Aquaculture Research Program, $137,553 Silva, J.L. Kim, T. (Co-PI), Development of Food and Feed Sampling and Testing Protocols in MS Manufacturing Facilities. 2015. Mississippi State Department of Health. $44,464 Koo, J., Sharma, M., Seok, I., and Kim, T. (Co-PI). Application of bacteriophages and natural antimicrobials in edible coating to control foodborne pathogens in ready-to-eat foods. 2014-2016. USDA/AFRI. $149,937

Publications

  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Taejo. Kim, Juan L. Silva, Pramuk Prakulsuksatid, Dja Shin Wang. 2014. Optimization of Enzymatic Treatments for Deskinning of Catfish Nuggets. Journal of Aquatic food Product Technology, 23:1-9.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ershad Sheibani, Taejo. Kim, Dja Shin Wang, Juan L. Silva. 2014. Effects of Hot Water Treatment on Sprouting (and molds) of Cured Sweet Potato. Journal of Food Processing and preservation, 38: 493498
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Maryam Mohammadi-Aragh and Taejo Kim. Development of rapid screening methods for pathogenic Vibrio parahaemolyticus using hemolysis in human, horse, and sheep blood. September 11-13, 2014. 22nd Annual Meeting of the South Central Branch of the American Society for Microbiology ASM meeting, Fayetteville, AR
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Aditya Samala, Radhakrishnan Srinivasan, Madhav Yadav, T.J. Kim, and Lynn Prewitt. 2012. Production of xylooligosaccharides from corn fiber by autohydrolysis. Bioresources Journal. 7:3038-3050
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Ershad Sheibani, T.J. Kim,* Dja Shin Wang, Juan L. Silva*. 2013. Effects of Hot Water Treatment on Sprouting of Cured Sweet Potato. Journal of Food Processing and preservation
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: P. Parakulsuksatid, T.J. Kim*, and J.L. Silva* 2013. Enzymatic Treatments for Improving Appearance and Yield of Fresh Catfish Nuggets. Journal of Aquatic Food Product Technology.


Progress 10/01/14 to 09/30/15

Outputs
Target Audience:Rapid and easy to use kit for V. parahaemolyticus (either commercially available or publically available formulation) could allow the oyster farmers to contract or conduct testing to evaluate the level of risk associated with their harvest practices. This will, in turn, facilitate development of best management practices for the industry to provide a lower risk and higher quality product, increasing consumer confidence and benefiting the oyster aquaculture industry as a whole. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The Salmonella kits were introduced to extention specialist to monotor sweet potato fields applied withpoultry litter as part of research project entitled "A Field-Level Survey of the Presence of Pathogenic Bacteria in Sweet potato Fields Amended with Poultry Litter. 2014-2016. Mississippi Department of Agriculture and Commerce (MDAC) Specialty Crop Block Grant. How have the results been disseminated to communities of interest?The concept of the biochemical/biological markers on foodborne pathogens and their rapid detection techniqueswere taught to the graduate students in advanced food microbiology class (2015 Fall Semester, Department of Food Science, Nutrition, and Health Promotion).Effective detection/intervention methods were implemented to control Salmonella/Listeria contamination of catfish skins in local catfish processing plants. What do you plan to do during the next reporting period to accomplish the goals?We will validate the newly developed Salmonella enrichment broth with various food commodities and apply this secondary enrichment broth on the Salamonella assay kit to increase its sensitivity and specifity to screen Salmoenlla on environmental samples such as soil, water and food contact surfaces.

Impacts
What was accomplished under these goals? US patent for the Vibrio kitssubmitted and published through online Kim, T (PI), DePaola, A., Jones J., Silva J.L. Validation of Field-Applicable Detection Kits for Total and Pathogenic Vibrio parahaemolyticus in Oysters. 2014-2016. National Oceanic and Atmospheric Administration (NOAA) Sea Grant Aquaculture Research Program, $137,553 Silva, J.L. Kim, T. (Co-PI), Development of Food and Feed Sampling and Testing Protocols in MS Manufacturing Facilities. 2015. Mississippi State Department of Health. $44,464 Koo, J., Sharma, M., Seok, I., and Kim, T. (Co-PI). Application of bacteriophages and natural antimicrobials in edible coating to control foodborne pathogens in ready-to-eat foods. 2014-2016. USDA/AFRI. $149,937

Publications

  • Type: Websites Status: Published Year Published: 2015 Citation: Vibrio assay methods and kits http://www.google.com/patents/US20150093778


Progress 10/01/13 to 09/30/14

Outputs
Target Audience: Since we developed the one-tube Listeria, Salmonella and Vibrio assay kits, target audiences are food industry and their regulatory agents which need rapid, easy and cost-effective pathogen screening methods. Many food processors and QC managers in hot pepper, catfish, chicken, oyster processing plants have interest to adapt our technology to screen their products and environmental samples to enhance their food safety and quality. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? The concept of the biochemical/biological markers on foodborne pathogens were taught to the graduate students in advanced food microbiology class (2014 Fall Semester, Department of Food Science, Nutrition, and Health Promotion). Effective detection/intervention methods were implemented to control Salmonella/Listeria contamination of catfish skins in local catfish processing plants. What do you plan to do during the next reporting period to accomplish the goals? My research planduring the next reporting period to accomplish the goals will be to evaluate the reliability of our 24 h Salmonella/Listiera detection kits with comparison of two commercially available Salmonella test kits and implement the technology in food processing plant.

Impacts
What was accomplished under these goals? Invention Disclosure Entitled, “One-tube Salmonella and Listeria Test Kit”. Government Support/Bayh-Dole Federal Compliance of Invention Disclosure (Tech ID 2010.0792) Invention Disclosrue Entitled, “Vibrio Assay Kits. (Tech ID 2013, 0883) Research Collaboration Agreement (RCA) between the Food and Drug Administration (FDA) of the United States Government and Mississippi State University on development of single tube assays for independent detection of Vibrio parahaemolyticus and V. vulnificus from seafood utilizing unique biochemical features of these organisms. 2012-2015. CRADA (Cooperative Research and Development Agreement) between FDA, Neogen company and Mississippi State University (Collaborator) Validation of the test kits for Vibrio vulnificus and Vibrio parahaemolyticus in Oyster Samples (156 samples for Vp and 136 samples for Vv) with FDA Seafood Laboratory Team. Dauphin Island, AL. 2012-2013. External fund Kim, T. (PI) DePaola, A., Jones J., Silva J.L., Koo, J. $89,039. National Oceanic and Atmospheric Administration Sea Grant Aquaculture Research Program. 2012-2014. Innovative Application of Classic Microbiology for Detecting Vibrio vulnificus in Raw and Post-Harvest Processed Oysters.

Publications

  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2014 Citation: Maryam Mohammadi-Aragh and Taejo Kim. Development of rapid screening methods for pathogenic Vibrio parahaemolyticus using hemolysis in human, horse, and sheep blood. September 11-13, 2014. 22nd Annual Meeting of the South Central Branch of the American Society for Microbiology ASM meeting, Fayetteville, AR
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Juan L. Silva, Taejo Kim, Norman Arroyo. Food safety risks and safety associated with catfish. CATFISH Ictalurus spp. products from the Southeastern USA. 2014, World Aquaculture, Adelaide, South Australia
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Taejo. Kim, Juan L. Silva, Pramuk Prakulsuksatid, Dja Shin Wang. 2014. Optimization of Enzymatic Treatments for Deskinning of Catfish Nuggets. Journal of Aquatic food Product Technology, 23:1-9.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ershad Sheibani, Taejo. Kim, Dja Shin Wang, Juan L. Silva. 2014. Effects of Hot Water Treatment on Sprouting (and molds) of Cured Sweet Potato. Journal of Food Processing and preservation, 38: 493498
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Taejo Kim. A Single Tube Detection Kit for Listeria in Fresh Vegetables, Multistate Research Project S-29 meeting at Annual United Fresh Conference, June 3-6, 2014 Chicago, Illinois


Progress 10/01/12 to 09/30/13

Outputs
Target Audience: Wedemonstrated theListeria and Salmonella detection kits tofood industry (an MoU pending between Peppers Unlimited of Louisiana, Inc and Mississippi State University for Technology Transfer on Salmonella and Listeria Assay Kits).The innovative concepts of detectino technologywas also explained in theAdvanced Food Microbiology Class forthe group of graduate students. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported 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? Nothing Reported

Impacts
What was accomplished under these goals? Since we have developed the rapid, reliable and cost-effective Salmonella (One Tube Salmonella Test Kit, MSU Technology ID: 2010.0792) and Listeria assay kits, there was tremendous interest in these assay kitsfrom many food processing plantsthat arewilling to participate in validation studies.

Publications

  • Type: Journal Articles Status: Awaiting Publication Year Published: 2013 Citation: Ershad Sheibani, T.J. Kim,* Dja Shin Wang, Juan L. Silva*. 2013. Effects of Hot Water Treatment on Sprouting of Cured Sweet Potato. Journal of Food Processing and preservation. http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2012.00799.x/abstract
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2013 Citation: P. Parakulsuksatid, T.J. Kim*, and J.L. Silva* 2013. Enzymatic Treatments for Improving Appearance and Yield of Fresh Catfish Nuggets. Journal of Aquatic Food Product Technology. http://www.tandfonline.com/doi/pdf/10.1080/10498850.2012.720651


Progress 10/01/11 to 09/30/12

Outputs
Target Audience: Since we have developed the one-tubepathogen assay kits for Listeria and Salmonella, my efforts deliver the innovative conceptsof dectection technology through class and andlaboratory instruction on the food microbiology and advanced food microbiology for undergraduate and graduate students (FNH/BIO 4414/6414). Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported 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? Nothing Reported

Impacts
What was accomplished under these goals? Invention Disclosure Entitled, “One-tube Salmonella Test Kit”. Government Support/Bayh-Dole Federal Compliance of Invention Disclosure (Tech ID 2010.0792) under Non-Disclosure Agreement on Developing Salmonella Test Kit between Neogen Corporation and Office of Technology Commercialization at Mississippi State University 2011-2013.

Publications

  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Aditya Samala, Radhakrishnan Srinivasan, Madhav Yadav, T.J. Kim, and Lynn Prewitt. 2012. Production of xylo-oligosaccharides from corn fiber by autohydrolysis. Bioresources Journal. 7:3038-3050 S. Gawborisut, T.J. Kim, and J.L. Silva 2012. Microbial Quality and Safety of X-Ray irradiated Fresh Catfish (Ictalurus punctatus) Fillets Stored under CO2 atmosphere. Journal of Food Science. 77(9):M533-8 P. Parakulsuksatid P., Dja Shin Wang, J.L. Silva, T.J. Kim and T.Y. Koo. 2012. Optimization of Enzymatic Skinning on Catfish Nuggets Using Response Surface Methodology. Advanced Materials Research. 472:3094-3103. S. Kin, M.W. Schilling, B.S. Smith, J.L. Silva, T.J. Kim. 2012. Effects of liquid and wood smoking combined with potassium lactate and acetate on the quality and inhibition of Listeria monocytogenes growth in ready-to-eat smoked catfish fillets. Journal of Aquatic Food Product Technology. 21:338-350.