Cutting Edge Research to Advance Food Safety & Technology
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.