Use of Approved Food Additives Alone and in Combination for Maintaining Food Safety and Quality in Muscle Food Products

<P>NON-TECHNICAL SUMMARY: Although antimicrobial interventions are currently used in the meat and poultry industries, the continued presence of pathogenic bacteria in our food supply suggests the need for additional interventions. This statement is true for all muscle foods. The major pathogens of concern in poultry include Salmonella, Campylobacter jejuni, and Escherichia coli. A Salmonella outbreak that originated in 2013 with Foster Farms in central California has resulted in 500 cases in 25 states and Puerto Rico. Researchers participating in the 2011 National Antimicrobial Resistance Monitoring System (NARMS) retail study isolated antimicrobial resistant Salmonella, Campylobacter, Escherichia coli and Enterococcus on uncooked meat and poultry products collected from U.S. supermarkets in 11 states. The researchers reported that Salmonella serotypes Typhimurium, Kentucky and Heidelberg accounted for 48% of retail meat isolates, with S. Saint Paul remaining the most common serotype in ground turkey. Increased prevalence in cephalosporin and ampicillin resistance among isolates from retail chicken and ground turkey were reported. Multidrug resistance was reported for 44.9% of retail chicken isolates and 50.3% of ground turkey isolates. Salmonella Heidelberg is the implicated drug resistant strain responsible for the Foster Farms outbreak. E. coli were common in all retail meat products tested in NARMS. Of 1,920 retail meats tested in 2011, 55.7% were culture positive for E. coli, with pork chops having the lowest prevalence (30.4%) and ground turkey with the highest (76.7%).This proposed research will provide a comprehensive approach to minimizing and/or eliminating the presence of foodborne pathogens in muscle food products. Product evaluations will be conducted to ensure that the food additive will not have adverse effects on color and chemical characteristics of the muscle food products. Muscle foods in this study include post-harvest poultry (chicken and turkey meat), red meat (beef, pork and goat meat) and seafood (fish and shellfish). </P>
<P>APPROACH: Procedures to Accomplish the Objectives: Objective 1. To evaluate USDA FSIS and USFDA food additives alone and in combination for antimicrobial properties against pathogenic and spoilage bacteria in ready to cook poultry Initially, the PI proposes to evaluate ingredients for antimicrobial properties to control pathogenic and spoilage bacteria on ready to cook poultry. Individual cultures of S. Typhimurium, E. coli and C. jejuni that were isolated from poultry will be purchased from ATCC and used as inoculum for poultry samples in objective 1. The USDA FSIS approved antimicrobials that will be evaluated will include lactic acid, dried buffered white vinegar, sodium hypochlorite (chlorine), cetylpyridinium chloride, and plant based nanoemulsion antimicrobials (essential oils of oregano, thyme and cinnamon). All antimicrobials are user-friendly and have been accepted for use in poultry, meat and seafood products. In general, antimicrobial nanoemulsions are composed of oil and water and are stabilized by surfactants and alcohol and are manufactured from ingredients which are Generally Recognized as Safe (GRAS) (Michigan Nanotechnology Institute for Medicine and Biological Sciences, 2010). Initially, oregano, thyme and cinnamon nanoemulsions will be evaluated to determine the most appropriate of the three with greatest antimicrobial efficacy for use in this study. The antimicrobials will be evaluated alone and in combination.In general, fresh raw chicken retail style cuts will be inoculated with a Salmonella Typhimurium, Campylobacter jejuni, and E. coli cocktail, and allowed to set at room temperature for 15 minutes to allow attachment of the inoculum. Spray and dip applications will be evaluated to determine the most appropriate method to deliver maximum efficacy to the poultry samples. The samples will be sprayed with either 0, 1x or 2x% antimicrobial solutions (x represents the strength of the antimicrobial), drained for 30 seconds, packaged in plastic food grade food bags, and stored at 4°C for 7 days. The samples will be analyzed for Salmonella, E. coli and Campylobacter, using methods outlined in USDA FSIS Microbiology Laboratory Guide Book (USDA FSIS, 2014 - last modified), to determine log reductions due to antimicrobial treatments. Collaborations will be conducted with Dr. Jeong, and the Flow Cytometer and Transmission Electron Microscopy Departments of the Interdisciplinary Center for Biotechnological Research (ICBR), University of Florida, at Gainesville, FL to confirm the identification of pathogenic bacteria isolated from the treated samples, determine the mechanism of action for the antimicrobial agents used to treat the samples, and antimicrobial resistance of the isolated Salmonella, Campylobacter and E. coli isolated in this study. Objective 2. To ascertain the effects of the antimicrobials on Color and Chemical Characteristics of the Treated Products. Although antimicrobials might function successfully to reduce or eliminate the pathogenic bacteria, but if the quality of the product is compromised, then the antimicrobials will have minimal to no application for the food product. Therefore, all ingredients that were evaluated in Objective One and exhibited antimicrobial properties will be evaluated in Objective 2 in an uninoculated study to determine objective color using HunterColor Lab spectrophotometer, water holding capacity, and pH. Objective 3. To date, poultry, fish, and goat meat are the major animal proteins available in developing countries. Consequently, a major problem is extremely short shelf life of the meat products that are available for consumption. The use of antimicrobials will aid in extending shelf life of the products. This project proposes to collaborate with researchers, and institutions in developing countries to produce poultry products or other available indigenous protein sources with extended shelf life when the appropriate antimicrobials and storage conditions are used. These products will assist in minimizing malnutrition because of their extended availability. The primary focus of the project will be to create sustainable agriculture production systems by utilizing indigenous food resources and locating suppliers of antimicrobials for the production of the food products. In many instances, countries may have indigenous natural plants with antimicrobial properties that can be used to promote extended shelf life. Objective 4. To provide experiential and educational opportunities for undergraduate and graduate students.Undergraduate and graduate students who have an interest in muscle food processing and food safety will be recruited by the principal investigator to study and conduct research. Students recruited will be those currently enrolled in Animal Science, Food Science and related programs at the University of Florida, Florida Agricultural and Mechanical University, other Land Grand Universities and Colleges, and International agriculture colleges and universities. Undergraduate students will also be encouraged to participate in the UF/IFAS Florida Agricultural Experiment Station Summer Internship Program, the Ronald E. McNair undergraduate research scholars program and other university based research programs for undergraduate students. Every effort will be made to instruct students in publication of the research performed, in professional journals, UF/IFAS EDIS publications and related dissemination tools.Data Analysis and Dissemination of Results in this StudyPre-consultations with UF/IFAS statistician will occur prior to beginning project work to insure that the most accurate experimental design is utilized. The results obtained in this project will be disseminated via presentations at professional conferences, publications in refereed journals, UF/IFAS EDIS publications, electronic publishing aimed at both professionals (research and extension) and consumers, and eXtension Food Safety Community of Practice website. </P>