Control of Food-Borne Pathogens in Pre- and Post-Harvest Environments

NON-TECHNICAL SUMMARY: In Pennsylvania, there are approximately 400 large, small, and very small plants that produce fresh, further processed, or ready-to-eat meat and poultry products for the consuming public. The proposed research will focus on a number of different approaches to control pathogenic bacteria, such as Shiga-toxin producing E. coli, Listeria monocytogenes, Campylobacter spp. associated with raw, further processed, or ready-to-eat meat and poultry products, from slaughter, throughout processing, and ultimately to the consumer. The longevity, profitability, and sustainability of the Pennsylvania meat and poultry industries will benefit from this information by working to prevent foodborne illness, outbreaks, and recalls. Ultimately, a thorough understanding of pathogen incidence, virulence, and transmission within the food supply as well as control measures, have the potential to benefit the health and well-being of all of the citizens of the Commonwealth.

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APPROACH: Conduct challenge studies with pathogens associated with fresh or further processed meat and poultry to assist processors with validation of critical control points in their HACCP plans. Explore new methods for the delivery of antimicrobials to fresh or further processed meat and poultry products to inhibit or prevent growth of foodborne pathogens. Determine environmental factors that affect attachment of Listeria monocytogenes to food contact surfaces. Survey locally grown and processed dairy beef for incidence of pathogens. Determine the prevalance/incidence of Shiga-toxin producing E. coli in beef processing establishments and resulting beef products.