Innovative Research

Cutting Edge Research to Advance Food Safety & Technology
 

Food Fraud Survey

GMA in conjunction with the GMA Science and Education Foundation have partnered with the Michigan State University Food Fraud Initiative to conduct an online survey regarding Food Integrity, Food Authenticity, Food Fraud, and Economically Motivated Adulteration. This survey is a follow-up from the 2010 GMA report on Consumer Product Fraud. Previously, the GMA leadership was asked by the members to provide more information and resources on Food Fraud.

The survey takes an average of 15-20 minutes to complete and is developed to support a wide range of activities including an update of the 2010 GMA Report and to inform the Codex Alimentarius (CODEX) working group reviewing food fraud, food authenticity, and food integrity.  This is a unique opportunity to participate in the development of global public policy which affects the industry. CODEX, as the “world food code” managed by WHO and FAO, is the foundation for many of the national food laws.

Make your voice heard. Engage in the foundational research that will help shape the future of food law and specifically food fraud prevention guidelines. The survey will close on October 13, 2017.

Thank you for your interest and support.  We will share the survey results and updated reports with you as soon as they are available.

Click Here to Participate!



2016 Research Priorities


Development of Methods for Food Authenticity Analysis

This research will focus on developing methodologies and capacities within GMA to accurately reproduce literature-published food authenticity methodologies.

Survival and Thermal Resistance of Listeria monocytogenes in Powdered Foods (Protein Powders, Dairy Powder, and Flours) Stored at 4, 25, and 35˚C                

Survival, persistence and heat resistance of bacterial pathogens in low-water activity foods represent a continuing challenge to the food processors.  The aim of this study is to explore the suitability of GMA’s dry inoculation procedure for the investigation of survival and heat resistance of L. monocytogenes in low-moisture foods.

2014-2015 Research Priorities


Validation of Purging for Eliminating Pathogenic Microorganisms on Food Processing Equipment (Dry Lotting)

This research will support microbiological separation of lots through validated bacterial removal procedures, which is desirable to protect public health and assure food safety in rare cases when product is potentially adulterated. 

Identification of a surrogate for the inactivation of Salmonella in low moisture foods

There is increased interest in food manufacturers validating their processes, including thermal inactivation parameters.  To accomplish this task it is desired to have a surrogate in order to conduct in plant process validation, and an adequate inoculation procedure.  Manuscript to be published in the Journal of Food Protection: Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium).

 

Past Research Supported by SEF


Validation of Pepperoni Process for Control of Shinga-Toxin Producing Escheria coli

The objective of this study was to compare the survival of non-O157 STEC with E. coliO157:H7 during pepperoni production.  Published in the Journal of Food Protection: http://www.ncbi.nlm.nih.gov/pubmed/22564931

Thermal Inactivation and Survival of Salmonella in Food as a Function of Water Activity and Fat Level

The overall goal of this project was to reduce the risk of foodborne illness associated with food products at low aw and high fat concentration by establishing models to predict Salmonella inactivation in food products at 0.3-0.6 aw and 47-56% fat.  Published in the Journal of Food Protection: http://www.ncbi.nlm.nih.gov/pubmed/25198585

Growth of Listeria monocytogenes in thawed frozen foods

The overall goal of this project was to reduce the risk of foodborne illness associated with frozen foods such as vegetables and seafood that are thawed and served on refrigerated salad and food bars may support the growth of Listeria.