Animal Science Food Safety Consortium - Kansas State University

Heat, irradiation, and biochemical control techniques will be evaluated for their effect on meat spoilage, safety, and quality. The effectiveness of those techniques will be monitored with existing rapid and conventional microbial testing techniques. New rapid techniques will also be developed. Analytical techniques to rapidly monitor mycotoxins irradiation application will developed. Industry practices and their impact on safety will be evaluated. Courses and modules for university credit and non-credit will be developed to transfer food safety information including findings by consortium research. Technologies and information to monitor and minimize or eliminate hazards will be evaluated and transferred into practice.
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2004/01 TO 2004/12<br>
A controlled phase carbon dioxide (cpCO2) antimicrobial decontamination system was tested against a multiple-strain cocktail of Listeria monocytogenes, Salmonella spp., generic E.coli, and E. coli O157:H7 inoculum on sterile 5.5 cm filter paper #1 disks. Cocktail-containing sample disks were exposed to cpCO2 inside an experimental laboratory model pressure vessel at four different pressure ranges (700-800, 1100-1300, 1600-1800 and 2000-2200 psi). Log10 CFU/cm2 reductions ranged from 5.4 to 6.0 for Salmonella spp., 2.7 to 5.2 for Listeria monocytogenes, 1.9 to 5.8 for generic E. coli, and 4.4 to 6.4 for E.coli O157:H7. Meat cubes inoculated with generic E.coli were exposed at 2400 psi for 3 minutes, 1800 psi for 7 minutes, and 1300 psi for 5 minutes then vacuum packaged or flushed with CO2 and heat sealed. Packages were stored at 4 degrees C for 1,2,4,6, and 10 days. Beef samples inoculated with E.coli O157:H7 were exposed at 2100 psi for 3 minutes, 1600 psi for 7 minutes, 1500 psi for 1 minute and 1100 psi for 5 minutes, flushed with CO2, heat sealed and stored at 4 degrees C for 1,2,4 and 6 days. Reductions in normal aerobic microflora at 2000 and 5000 psi were 2.0 and 2.2. logs CFU/g, respectively. The air in animal confinement facilities is to concern because of possible health effects on animal and animalS caretakers. The most recovered genus from the dairy facility was Staphylococcus, Aerococcus from the swine unit and Corynebacterium from the poultry unit. The effect of rosmarinic acid and a rosemary extract antioxidant powder (24-26 percent of carnosic acid as main component) in fried beef patties at two variable temperatures was investigated. The rosemary compounds were able to decrease HCAs formation and overall mutagenic activity in the beef patties. The irradiation dose applied can be estimated by monitoring 2- dodecylclobutanone (2-DCB) formation in fresh irradiated commercial ground beef. Three food safety and security distance education courses (Principles of HACCP, Applied Microbiology for Meat and Poultry Processors, Fundamentals of Communication for the Agriculture and Food Science Community) were offered via the Internet (K-State Online) and were enhanced with interactive components to create an experiential learning environment similar to on-campus courses. Student evaluations of the courses were positive. A survey found that consumers would be significantly more likely to reduce beef consumption in response to multiple cases of BSE than to a single additional case. Results from independent samples found that 54 percent of respondents would not change consumption if a single additional case were found, whereas only 30 percent indicated their beef consumption would be unaffected if 20 cases were found.
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2004/01 TO 2004/12<br>
The primary focus of the work at Kansas State University continues to be methods development for the isolation, detection, and quantification of microbial and chemical hazards and the elimination of those hazards. However, that research has also resulted in significant information and technology transfer and risk assessment information and has laid the foundation for expansion on those areas.
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2003/01/01 TO 2003/12/31<br>
The following research areas have been either continued from last year or have been initiated. Saturated Steam-Based Pasteurization of Packaged, Ready-To-Eat Meat Products for Control of Listeria monocytogenes; Evaluation of Chemical Antimicrobials for Control of Clostridium perfringens in Beef, Pork and Turkey Products; Effect of Buffered Sodium Citrate at pH 4.4, 5.0, and 5.6 and Heat Treatment on the Cell Biology of Clostridium perfringens; Determination of Food-borne Pathogens in Nham, a Thai-style Fermented Sausage and effect of Starter Cultures on the Growth of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens during Nham fermentation; Use of Arrowroot Tea as a Natural Antimicrobial Agent in Laboratory Medium and Ground Beef and Identification of the Main Antimicrobial Components; Control of Escherichia coli O157:H7 on Cooked Meat Using Seasoning Mix Containing Dried Plum Powder; Evaluation of a Chalk-based Inoculation Method for Studying the Survival of Salmonella typhimurium in Low Moisture (Dry) Foods; Comparative Analysis of the StomacherTM and the PulsifierTM on the Recovery of Bacillus cereus, Escherichia coli O157:H7, Pseudomonas aeruginosa, and Salmonella typhimurium in Food Products; Evaluation of a 5=-Nuclease (TaqMan) Assay with the Thin Agar Layer Oxyrase Method for the Detection of Yersinia enterocolitica in Ground Pork Samples; Mycotoxins Production of 15 New Fusarium species and Characterization of an Analytical Analog of the Zearalenone Mycotoxin; Use of 2-Substituted Cyclobutanones As Irradiation Dose Indicator in Ground Beef; Acute Toxicity and Mutagenicity of Fusaproliferin; Prevention of Heterocyclic Amines in Meat Products with Natural Antioxidants Found in Spices; Bovine Spongiform Encephalopathy (BSE): Potential Impact on Consumer Demand ; and Development and Enhancement of Food Safety and Food Security Educational Materials for Distance Education.
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2003/01/01 TO 2003/12/31<br>
Several of these projects are continuations from the previous year and continue to add to the hazard detection methods and intervention strategies to control those hazards.