Source: FORT VALLEY STATE UNIVERSITY submitted to
ANTIMICROBIAL EFFICACY OF PULSED UV-LIGHT ON ESCHERICHIA COLI O157:H7 ON CHEVON SURFACE
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
REVISED
Funding Source
Reporting Frequency
Annual
Accession No.
1001168
Grant No.
(N/A)
Project No.
GEOX-6106
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Jan 6, 2014
Project End Date
Aug 31, 2017
Grant Year
(N/A)
Project Director
Mahapatra, AJ, K.
Recipient Organization
FORT VALLEY STATE UNIVERSITY
1005 STATE UNIVERSITY DRIVE
FORT VALLEY,GA 31030
Performing Department
Agri Engineering
Non Technical Summary
As evidenced by recent foodborne disease outbreaks and meat recalls, the safety of muscle foods demands serious attention. Pulsed UV-light is a FDA-approved technique for reduction of foodborne pathogens on food surfaces. However, investigations are warranted to identify suitability of this decontamination process on foods based on their individual compositions and characteristics so that the processes can be used effectively and efficiently in commercial facilities. To our knowledge, there has been no study on effects of this intervention method for controlling microorganisms on chevon (goat meat). This study aims to evaluate the effectiveness of pulsed UV-light in controlling E. coli O157:H7 on chevon surface. The effect of pulsed UV-light treatment on meat quality will be evaluated.
Animal Health Component
0%
Research Effort Categories
Basic
(N/A)
Applied
40%
Developmental
60%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
71238202020100%
Goals / Objectives
The ultimate objective of this project is to identify suitable and effective postharvest intervention methods for goat processing to improve safety of meat by reducing contamination. The specific objectives of this research are to: 1) evaluate the effectiveness of pulsed UV-light in controlling E. coli O157:H7 on chevon surface; 2) determine meat quality changes occurring during pulsed UV-light processing regimes by assessing the texture, and and, 3) develop a prediction model on inactivation of E. coli O157:H7 on chevon with pulsed UV-light.
Project Methods
In this study, investigations will be carried out to evaluate the effectiveness of pulsed UV-light treatment on E. coli O157:H7 for the decontamination of chevon (goat meat). Pulsed UV-light will be generated by a SteriPulse©-XL 3000 Pulsed Light Sterilization System. Variable exposure times will be employed to allow for different doses to be applied to the surface of chevon. Effects of treatment durations and distance from the strobe on decontamination of bacterial pathogens will be evaluated. The log10 reductions of E. coli population after pulsed UV-light treatment will be determined. The effect of pulsed UV-light treatment on lipid peroxidation, This strain is selected because of laboratory safety advantages. Temperature of chevon samples following the UV treatment and the total energy received by chevon samples in pulsed UV-light chamber will be measured. The thiobarbituric acid reactive substances (TBARS) values and percent metmyoglobin (Met Mb) will be determined. Evaluation activity will begin in year one, and will increase substantially during the third year. The evaluation will ensure initiation of project objectives and progress, training and research of undergraduate and graduate students, and presentation of research work by researchers and students, and peer reviewed publications. Findings of this research project will be disseminated through refereed scientific journals, professional society presentations, agricultural expositions, and ag-showcases.

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.


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