Enhanced Green Fluorescent Protein Expression in Escherichia coli to Study Adherence to Meat (9702070)

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The United States Department of Agriculture Food Safety Inspection Service (USDA/FSIS) recently enacted a regulation that requires that all meat and poultry processing plants develop a hazard analysis critical control points (HACCP) program. The aim of this regulation is to reduce the presence of infectious bacteria on the surface of meats, ground beef, and poultry products.</p>
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There has been much research focusing upon methods for meat disinfection, even though there is little known about how bacterial stick to meat surfaces. This proposal will develop a microscopic experimental system that will investigate bacterial adhesion to meat surfaces. Knowledge of the interaction between bacteria and meat surfaces will lead to improved methods of detection and meat decontamination. </p>
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This project will create E. coli strains that express enhanced fluorescent green protein (EGFP) and use these constructs to study bacterial adhesion and growth on meat surfaces by laser scanning confocal microscopy (LSCM). Both non-pathogenic E. coli and pathogenic strains will be constructed. </p>
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This model system will allow experiments to be designed to determine the specificity of the adhesion and for analysis of the distribution of bacteria to meat structures. The scientific significance of this study is the novel system for investigation into the specific nature and parameters involved in bacterial adhesion to meat at a cellular level.</p>
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The practical applications of this study will be the generation of basic knowledge that can be applied to evaluation of differential binding of pathogens (and indicator organisms) and the application of this knowledge to the wash steps during meat processing.</p>