Reduction and Control of Pathogens Associated with Food Processing Surfaces

Research on bacterial attachment to surfaces presents the opportunity to reduce pathogenic organisms by preventing biofilm formation. Methods will be developed to measure and characterize bacterial attachment to surfaces within processing facilities. Surface materials that are resistant to bacterial attachment will be identified, and inhibitors of bacterial attachment will be developed to expedite more efficient plant sanitation practices. Methods will be developed for the detection and enumeration of pathogens within bacterial communities (biofilm). A profile of the characteristics of known pathogens of primary concern in poultry processing (e.g., Salmonella sp., E. coli, etc.) will be developed and compared with that of non-pathogens. These methods will be used to further examine bacterial interactions within bacterial communities to test intervention strategies that prevent or remove bacterial contamination. The relevance and role of pathogens