The Role of Genotype in The Development and Validation of Growth Models and Intervention Technologies For Pathogenic Non-shiga Toxigenic Escherichia Coli Found in Foods

<p>The overall goal of this project is to determine the growth and inactivation kinetics of foodborne pathogens suspended in foods treated using thermal and nonthermal process interventions, with a strong emphasis on ExPEC. 1. Develop and validate models to simulate pathogen behavior under both growth and inactivation conditions. 2. Developing and validating non-thermal and thermal intervention technologies to inactivate pathogens and spoilage microorganisms in raw and ready-to-eat foods and food contact surfaces. 3. Examine any relationship between genotype (virulence factors) and pathogen resistance to interventions. The results of this research will be transferred to regulatory agencies (USDA Food Safety Inspection Service (FSIS), US Food and Drug Administration (FDA)) to develop genomic-based risk assessments. In addition, results will be transferred to women?s health groups, commercial entities, and the meat and poultry industry. This approach may be ultimately expanded to include other thermal and nonthermal intervention technologies and extraintestinal foodborne pathogens.</p>