PATHOGEN PERSISTENCE AND PROCESSING OPTIMIZATION FOR ELIMINATION IN FOODS

The overall goal of this research is to reduce the occurrence, risk, and severity of illness associated with consumption of foods contaminated with pathogenic microorganisms. This project will focus on the following three main objectives aimed at increasing our understanding of pathogen persistence in foods and, in turn, developing and evaluating effective interventions to enhance the safety and security of our food supply: 1. Determine the prevalence, levels, types, and locations of pathogens at various points from production through to consumption of raw, further processed, and/or RTE foods. 1.1. Determine the prevalence of L. monocytogenes in retail environments to include harborage sites, mechanisms of cross-contamination, and external sources of contamination. 1.2. Determine the relatedness of L. monocytogenes from FSIS- and FDA-regulated foods using molecular typing methods such as PFGE and MLGT. 2. Develop, optimize, and validate processing technologies for eliminating pathogens. 2.1. Determine the transfer and survival of Shiga-toxin producing Escherichia coli in tenderized (non-intact) beef. 2.2. Determine cook dwell times for ground meat products, with and without marinade or other enhancing solutions, using common consumer preparation methods such as cooking on gas or electric grills at internal instantaneous temperatures ranging from 120 to 160°F. 3. Develop and/or validate strategies to deliver antimicrobials to raw and packaged foods from production through to consumption. 3.1. Derive data to aid verification of growth inhibitor effectiveness for L. monocytogenes in RTE products from time of production through consumption.