Progress 10/01/14 to 09/30/15
Outputs Target Audience:Small and very small scale goat meat processors and researchers. Changes/Problems:Nothing significant to report during this reporting period. What opportunities for training and professional development has the project provided?This project has provided opportunity for a graduate student to learn about various non-thermal technologies including UV-light (UV-C), ozonated water, and electrolyzed oxidized water and their effectiveness in inactivating E. coli K12 on chevon surface. In addition, a senior high school student participated and gained hands-on experience in food safety research and in the use of state of the arts laboratory equipment in the food engineering laboratory. How have the results been disseminated to communities of interest?An article entitled "Simple solution helps to promote food safety: Cost effective and environmentally friendly solutions helps reduce foodborne illnesses" has been published in the 2015 Fort Valley State University Research Report. What do you plan to do during the next reporting period to accomplish the goals?Experiments will be conducted to evaluate the efficacy of continuous UV-light (UV-C) and pulsed UV-light in combination with lemongrass oil, ozonated water, and electrolyzed oxidized water in inactivating E. coli K12 on chevon surface. Meat quality changes occurring due to these non-thermal processing methods will be assessed. Instrumental color values and Warner-Bratzler shear force will be determined. A prediction model on inactivation of E. coli K12 on chevon surface will be developed.
Impacts What was accomplished under these goals?
A minority female graduate student was recruited and this grant of this project was used to support her to specifically work for this project. She worked on different aspects of the project acquiring experience and is expected to use a portion of the data for her thesis writing. Preliminary experiments were carried out to evaluate the efficacy of continuous UV-light (UV-C), alkaline electrolyzed oxidizing water (EO), and ozonated water for the inactivation of E. coli K12 on surfaces of inoculated chevon. Inoculated chevon samples were treated with alkaline EO water and ozonated water for 2, 4, 6, 8, 10, and 12 min. In case of UV-light (UV-C), inoculated chevon samples were treated for 5, 15, 30, 45, and 60 s. During the summer, a senior high school student participated and gained hands-on experience in food safety research and in the use of state of the arts laboratory equipment. She was trained in conducting experiments, analyzing results, report writing, and preparing her research presentation.
Publications
- Type:
Other
Status:
Published
Year Published:
2015
Citation:
Mahapatra, A. K. (2015). Simple solution helps to promote food safety: Cost effective and environmentally friendly solutions helps reduce foodborne illnesses, FVSU Research 2015, Fort Valley State University, Fort Valley, GA, 16-18.
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Progress 01/06/14 to 09/30/14
Outputs Target Audience:
Nothing Reported
Changes/Problems:Ultraviolet light is a potential source for eliminating pathogens while preserving the quality of foods, but its inefficiency in penetrating through solid foods might result in a lower log reduction of pathogens in meat, and thus makes it necessary to look at hurdle technologies. Also, the required higher intensities might alter sensitive characteristics of meat. Thus, combining various non-thermal technologies seems to be an alternative for inactivation of foodborne pathogens. Therefore, the first objective of this study was modified to evaluate the efficacy of continuous UV-light (UV-C) and pulsed UV-light in combination with lemongrass oil, ozonated water, and electrolyzed oxidized water to inactivate E. coli O157:H7 on chevon.E. coli K12 strain will be used in this study as it shares a high level of DNA sequence, homology and many proteins and polysaccharide capsular agents with E. coli O157:H7. 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?Experiments will be conducted to evaluate the effectiveness of pulsed UV-light in controlling E. coli O157:H7 on chevon surface. Meat quality changes occurring during pulsed UV-light processing will be assessed. Instrumental color values and Warner-Bratzler shear force will be determined. A prediction model on inactivation of E. coli O157:H7 on chevon surface will be developed.
Impacts What was accomplished under these goals?
The period from January 06, 2014to September 30, 2014, was the beginning of the project. The PI conducted meetings with collaborators to plan the execution of the research project and work were allocated to each collaborator. The objectives were discussed for conducting experiments for coming years.Significant time and effort were spent in recruiting a graduate student to work for this project.
Publications
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