CONTROL OF PATHOGENIC AND SPOILAGE MICROORGANISMS ON RED MEAT

1) Develop phylogenetic and phenotypic markers for E. coli O157:H7, non-O157 STEC/EHEC, and Salmonella spp. based on genomic and proteomic strain comparisons, expression analysis, and multi-drug resistance profiles for use in molecular strain typing, intervention method development, and design of multiple pathogen detection schemes. 2) Determine prevalence of unrecognized foodborne pathogens such as Shiga toxigenic E. coli on fresh imported beef to be used for ground beef and establish necessary profiling to insure imported beef products meet the same levels of safety as domestic products. 3) Identify sources of spoilage bacteria and pathogen contamination during beef transport/processing/slaughter (i.e., transport vehicles, lairage pens, air, hides, feces) and develop novel antimicrobial intervention strategies. 4) Determine the microbiological safety of lamb processed in the United States and determine the efficacy of currently used intervention technologies during
various stages of lamb processing. 5) Improve food security through development of innovative methods for detection of select agents, such as Shiga toxins, in food matrices. 6) Rapidly accommodate changes that may arise in national research priorities, and modify the ongoing program to address emerging problems in the safety of red meat.