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<p><ol><li>Identify a L. monocytogenes surrogate, which could be used to validate the post-packaging pasteurization processes of very small processors.</li>
<li>Optimize the sous-vide process to eliminate the potential food safety hazards from spore forming pathogens during extended retail storage.</li>
<li>Determine the effects of infrared cooking on the eating quality (juiciness and tenderness) and cooking yields of meat products.</li></ol></p>
<p>Procedures:</p>
<p>Objective 1: The first phase would be done in the Food Science Department at OSU. In this phase, the heat resistance and survival of 2 potential L. monocytogenes surrogates would be evaluated against representative isolates of L. monocytogenes. In the second phase, products would be made at OSU and by other very small Ohio processors, by surface inoculating these products with the selected L. monocytogenes surrogate, and enumerating the L. monocytogenes surrogate, before and after the post-packaging pasteurization process, to determine the level of lethality that has occurred.</p><p>Objective 2: The effects of microwave cooking, use of sodium lactate and a combination of both will be studied to determine if the survival of spore-forming pathogens can be prevented during extended temperature-abuse storage of sous-vide meat products. This research will be conducted at OSU.</p><p>Objective 3: Uniformity and rate of heat penetration, juiciness and cooking yield will be determined on ground beef patties and sausage links in an infrared oven. This research will be conducted at OSU.</p>