Center for Food Industry Excellence, TX

NON-TECHNICAL SUMMARY: Antimicrobial drug resistance is an important human health issue. Additionally, it is important to provide consumers with high quality and safe food products. In order to do this, we must conduct research and determine means to dissiminate information to the food processors and the end users. This project will determine environmental factors related to the spread of resistant pathogens in the food supply. Additionally, we will determine the impact of packaging on beef quality and the impact of different frying oils on the final product quality. Finally, we will be investigating new and innovative methods to disseminate information to the end users.

<P>

APPROACH: We will select pathogen isolates from feedlot settings during the summer and fall of 2006 and the spring of 2007. We will focus on isolation of Salmonella and E. coli O157. After isolation, all isolates will be subjected to determination of the antimicrobial drug resistance patterns using standard methods. We will use PFGE to determine the dissemination of the isolates through the feedlots to identify points of emergence of resistance (if any). To determine the impact of packaging and carbon monoxide on the quality of products, we will prepare products using a MAP packaging machine in the Texas Tech Meat Laboratory. We will package and store in retail display cases and take both objective and subjective measurements on the product over time. To determine the impact of oil on the quality of French fries, we will select three cooking oils including cottonseed oil and fry the products. The final products will be subjected to a consumer taste panel to determine preferences. We will be focusing on disseminating information through podcasting technology. In the past we have focused on on-line course development but those not having access to high speed internet have limited use of our classes. We will convert courses and information for both processors and students to podcasts and determine the effectiveness of teaching using this technology.

<P>

PROGRESS: 2007/09 TO 2008/08 <BR>
OUTPUTS: 1. Food Safety SETTING CCPS FOR GROUND BEEF PROCESSORS Ground beef samples were inoculated with a cocktail mixture of E. coli O157:H7. Samples were held at 4.4 C, 7.2 C, 10 C and room temperature (22.2 C -23.3 C). Less than one log of E. coli O157:H7 growth was observed at 24 hrs for samples held at 10 C. Samples held at 4.4 C and 7.2 C showed less than one log of E. coli O157:H7 growth at 72 hrs. Samples held at room temperature showed no significant increase in E. coli O157:H7 counts for the first four hours. These results illustrate that meat processors can utilize a variety of time and temperature combinations as critical limits to minimize E. coli O157:H7. REDUCTION OF E. coli O157 IN BEEF FEEDLOT CATTLE WITH DIRECT-FED MICROBIALS We conducted a study to evaluate fecal E. coli O157 prevalence and concentration in feedlot steers fed four differing Lactobacillus-supplemented diets. Fecal samples were collected immediately prior to shipment to the abattoir. E. coli O157 was detected using selective enrichment and IMS methodologies. A novel MPN method was used to determine concentration of E. coli O157 on positive samples. Prevalence varied among the four treatment diets and the control (P<0.01). The greatest prevalence was in the controls (26.6%), which was greater (P<0.05) than those supplemented with NP51 or NP28. The greatest E. coli O157 concentration was also observed in the controls (3.2 log10 cfu/10g); this concentration was greater than in positive animals receiving NP51 or NP24 (P<0.05). Specific strains and combinations of Lactobacillus reduced prevalence of E. coli O157 by greater than 50% in harvest-ready cattle. In addition, treatment animals had on average, a 99% reduction in E. coli O157 concentrations in their feces. 2. Value-Added Processing Development of a Reduced Calorie from Fat Turkey Breakfast Sausage Nutritionally Enhanced with Fiber The breakfast turkey sausage with 50% Benefat and added fiber (2.5 grams per serving), was tested against a breakfast turkey sausage with pork fat. In a sensory analysis there was no preference for the control over the treatment (50 % Benefat and Fiber). The overall integrity of the product, such as cohesiveness and flavor, was also the same for both the treatment (50% Benefat and added fiber) and control. The fat replacer in this product allows for a lower caloric content from the fat with jeopardizing the mouthfeel, texture and flavor of the overall product. Turkey breakfast sausage made with turkey thigh meat, added oat fiber, and Benefat at a 50% level contains less calories and total fat than turkey sausage prepared without Benefat, and is considered a good source of fiber. Shelf life and sensory attributes are not affected by the addition of Benefat when compared with the full-fat turkey sausage. Individuals concerned with reducing calories while meeting recommended allowances of dietary fiber and protein can enjoy this turkey sausage as part of their low-calorie or low carbohydrate diet without sacrificing taste or value. <BR><BR>IMPACT: 2007/09 TO 2008/08<BR>
Beef processors can incorporate the data generated in this study into HACCP plans for validation to ensure the safety of processes. Feedlot producers can utlize the direct-fed microbials to improve the safety prior to slaugher and thus improve the safety of the final product and prevent recalls and outbreaks. Breakfast sausage products can be used in school lunch programs adding a fruit serving to a daily meal improving the nutritional status of the menu.

<BR><BR>

PROGRESS: 2006/09/01 TO 2007/08/31<BR>
Industry worshops have been conducted to reach several targeted audiences as follows: 1. HACCP workshops to educate food processors on the importance of HACCP and how to use HACCP to control hazards 2. Listeria workshops have been conducted to educate processors on how to control LM in processing environments 3. Beef 706 workshops have educated processors on proper processing and meat production 4. Beef Baccalaureate was held to educate the media on proper food safety and meat processing We have also developed podcasts to educate food processors. We held a "tailgate" event at a local supermarket to educate consumers on food quality, safety, and nutrition. We developed educational materials for the South Plains fair to educate the public on how to prevent E. coli O157.
<BR><BR>
IMPACT: 2006/09/01 TO 2007/08/31<BR>
Pre-harvest interventions including a direct-fed microbial developed at TTU are currently implemented in the beef and dairy cattle feeding industry with 60-70% of fed cattle being administered the product. Industry data indicate that prevalence has been decreased in cattle entering the slaughter facilities thus reducing cost to industry in the form of recalls and improves consumer confidence in the meat supply. Meat and poultry processors are using validated interventions and modified atmosphere packaging systems in their processes to improve the safety and quality of meat, poultry and egg products. Data have also been used to impact regulatory and policy decisions at the federal level. A new feed additive for cattle has been validated to improve the red meat yield. Industry adoption has the potential to increase the total revenue to the industry by $300 million annually. Data collected from a national sampling in partnership with the USDA nutrient data lab on the nutritional composition of poultry was included in the standard release 20. Data in the SR20 is utilized by the FSIS, is the authoritative source of nutrient data, by the poultry industry for nutritional labeling by nutritionists for dietary composition information and is used to provide data for the NHANES "what we eat in America" survey. Validation of trans-fat labeling accuracy of supermarket food product was completed and available on nationally accessible website for use by regulators, industry and consumers. Fifteen media professionals were trained at the University campus on the inter-workings of the beef industry. Articles written by the participants were analyzed 12 months before and after the workshop. An increase was observed in fact-based, attributed statements while a decrease was observed unattributed statements. Overall bias against the beef industry decreased. Researchers created six graduate courses and one undergraduate course using podcasting technology. One-hundred iPods were distributed to industry professionals, faculty graduate students and undergraduates. Users reported higher satisfaction levels with course content delivery when compared to non-iPod enabled courses. HACCP courses were made available to industry using the same technology. Researchers surveyed 650 members of the National Cattleman's Beef Association to determine knowledge and perceived importance of pre-harvest food safety interventions used at farm or abattoir. Data was analyzed to determine knowledge gaps and preferred communication channels for deliver of data. Cattle producers reported lack of knowledge of three interventions and a high level of knowledge of two interventions. Most preferred communication channels were reported to be trade magazines, free internet sites and commodity publications. Researchers created popular press items addressing obvious knowledge gaps using the preferred channels. This resulted in more that a dozen media items delivered using preferred channels.