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<OL> <LI>To use research to fill knowledge gaps in the safety and regulatory framework for acidified foods by: developing linear models for thermal processing of acidified foods with pH 4.1-4.6; identifying environmental parameters for the growth of target spoilage organisms; and by determining cold-fill-hold times and temperatures to ensure safety. <LI>To develop, pilot, and evaluate a research-based training program for small-scale processors of acidified canned foods which is applicable to large-scale processors and meets state and federal requirements by establishing a research-based food safety training program for processors of acidified foods; and evaluating the effectiveness of the training in transferring knowledge to processors. <LI>To develop a community of practice of extension specialists, researchers, processors, and regulators who will help inform project design, support project implementation and provide on-going assistance to growers and processors of acidified canned foods.</ol> The outcomes of this project will be shared with, and supported by, extension specialists, industry personnel and regulators through the community of practice that is developed.
Non-Technical Summary: <BR>This integrated research and extension project will:Conduct research to fill the knowledge gap which exists in understanding the survival of Shiga-toxin producing serogroups of E.coli and target spoilage organisms in acidified canned foods with pH 4.1-4.6, and to expand the validated time-temperature combinations for cold-fill-hold of products pH >3.3; Use research to develop supporting documentation for acidified canned food processes filed with the FDA; Develop and pilot a research-based food safety training program for processors of acidified foods which meets regulatory requirements, and is focused on support of small-scale processors, while being applicable to the entire industry;Evaluate the effectiveness of the training in transferring knowledge and supporting the success of processors; Develop a community of practice of extension specialists, researchers, processors, and regulators who will help inform project design, support project implementation, and assist in national outreach of project results. Research and extension specialists at the University of Wisconsin-Madison and North Carolina State University will collaborate with academic colleagues, state and federal regulators, food processors, and other stakeholders to implement project goals. This project will fill knowledge gaps which exist in understanding survival of microorganisms in foods acidified to pH 4.1-4.6., will develop recommendations for controlling and eliminating these organisms, and will establish a research-based training program and a community-of-support for processors of acidified canned foods. <P> Approach: <BR> The research in this project will follow the work of Breidt et al as outlined in recent publications: 1) Breidt, F., J. S. Hayes, and R. F. McFeeters. 2004. The independent effects of acetic acid and pH on the survival of Escherichia coli O157: H7 in simulated acidified pickle products. J. Food Protec. 67:12-18; 2) Breidt, F., J. Hayes, and R.F. McFeeters. 2007. Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees. J. Food Protec. 70:2638-2641; 3) Breidt, F., J.S. Hayes, J.A. Osborne, and R. F. McFeeters. 2005. Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines. J. Food Protec. 68:305-310; 4) Breidt, F. and J.M. Caldwell. 2011. Survival of Escherichia coli O157:H7 in cucumber fermentation brines. J. Food Sci. 76:M198-M203; and 5) Breidt, F., K.P. Sandeep, and F.M. Arritt. 2010. Use of linear models for thermal processing of acidified foods. Food Protec. Trends 30:268-272.