Safety, Security and the Global Competitiveness of U.S. Grain and Feed

Non-Technical Summary: Preventing intentional or accidental adulteration of the grain supply is paramount to preserving the vitality of U.S. agriculture. Food safety issues have not historically been viewed in direct relation with animal feeds. However, animal feeds are now being recognized as a potential etiological factor. It is in the best interest of the feed industry to be proactive in implementing necessary measures to provide consumers with as safe of a product as possible. However, it is important that feed manufacturing decisions be founded on science and not speculation. This research will provide feed manufacturers with science-based techniques to control microbiological contaminants in animal feeds. Compounds found in nature that also may be present in grain may generate a high number of false positives when attempting to implement an early detection system against bioterrorist assaults on the grain industry. An intentional act of bioterrorism or a naturally occurring high infestation would likely appear to be the same unless a specific threat is identified or the biological organism is a genetically modified or unique strain. This will provide a baseline for naturally occurring contaminants so as to facilitate the development of detection instrumentation for an early warning system against an intentional adulteration of the grain supply. Kansas grains will continue to increase as varieties are developed and screened for new end-use markets. <P> Approach: Objective 1 - A comprehensive survey of potential biological and chemical threats facing the U.S. grain industry will be conducted. Based upon this preliminary work, the most probable hazards will be identified. Surrogate agents of these hazards will be used to model consequences of successful terrorist attacks to the grain/food industry and establish science-based response scenarios. First, relationships between contamination source and degree, and grain blending and storage time will be evaluated to quantify the pervasiveness of hazardous agents throughout the grain handling industry. Second, grain processing techniques such as fractionation, extrusion and pelleting will be evaluated as potential critical control points to prevent adulteration of the end-product. Last, based on the information gained from these efforts, educational materials will be compiled and preparedness training sessions offered to the grain and allied industries. Objective 2 A typical poultry diet naturally contaminated with Salmonella will be used to examine the efficacy of controlling Salmonella contamination in finished feed with antimicrobial feed additives and pelleting. A commercially available antimicrobial feed additive will be applied both pre and post pelleting. Pelleting treatments will include three conditioning (via steam) temperatures and three conditioner retention times. Samples will be collected at strategic points throughout the process and analyzed for the presence of Salmonella contamination. Additionally, hot pellet temperature, production rate, energy usage, and pellet durability index will be monitored. Objective 3 Hard red winter (HRW) wheat samples will be collected across the Great Plains Region of the United States and analyzed for microbiological contaminants and mycotoxins. These data will serve in establishing a baseline for naturally occurring contaminants so as to facilitate the development of detection instrumentation for an early warning system against an intentional adulteration of the grain supply. Additionally, the inter-relationship between thermal processing and adsorbent clays will be evaluated as potential means of reducing or eliminating the negative effects associated with mycotoxins. Objective 4 A series of projects will be directed at enhancing the global competitiveness of Kansas grains through the modeling of end-use characteristics. Cereal grains will be collected throughout Kansas and their physical and chemical constituents determined. Subsequently, the samples will be characterized for milling and baking properties, nutracuetical attributes, and industrial applications. Further, this work is directed at quantifying grain properties across environments and crop years, and as well as understanding the biochemical basis for end-use properties.