Food Safety Research Information Office
Title:Pathogen Persistence and Processing Optimization for Elimination in Foods
Objective:

The overall goal of this research is to reduce the occurrence, risk, and severity of illness associated with consumption of foods contaminated with pathogenic microorganisms. This project will focus on the following three main objectives aimed at increasing our understanding of pathogen persistence in foods and, in turn, developing and evaluating effective interventions to enhance the safety and security of our food supply:

1. Determine the prevalence, levels, types, and locations of pathogens at various points from production through to consumption of raw, further processed, and/or RTE foods. 1.1. Determine the prevalence of L. monocytogenes in retail environments to include harborage sites, mechanisms of cross-contamination, and external sources of contamination. 1.2. Determine the relatedness of L. monocytogenes from FSIS- and FDA-regulated foods using molecular typing methods such as PFGE and MLGT.

2. Develop, optimize, and validate processing technologies for eliminating pathogens. 2.1. Determine the transfer and survival of Shiga-toxin producing Escherichia coli in tenderized (non-intact) beef. 2.2. Determine cook dwell times for ground meat products, with and without marinade or other enhancing solutions, using common consumer preparation methods such as cooking on gas or electric grills at internal instantaneous temperatures ranging from 120' to 160°F.

3. Develop and/or validate strategies to deliver antimicrobials to raw and packaged foods from production through to consumption. 3.1. Derive data to aid verification of growth inhibitor effectiveness for L. monocytogenes in RTE products from time of production through consumption.

More Info:
Approach: Identify where pathogens enter the food supply, how they persist, and/or what can be done to eliminate or control them. The target pathogens of greatest concern for this proposal are Listeria monocytogenes and Shiga toxin-producing Escherichia coli, but other pathogens may also be evaluated. The targeted foods are raw and ready-to-eat (RTE) meat, poultry, and dairy products, as well as raw and further processed non-intact meats. Identify sources of L. monocytogenes in foods or food processing and retail environments and to elucidate factors contributing to its survival and persistence. Molecular methods such as pulsed-field gel electrophoresis (PFGE) and multilocus genotyping (MLGT) will be used to differentiate isolates from various sources from the farm through distribution and at retail to determine pathogen niche and succession. Validate processes and interventions such as fermentation, high pressure processing, food grade chemicals, and heat (cooking), alone or in combination, to inhibit/remove undesirable bacteria and better manage pathogen presence, populations, and/or survival during manufacture and storage of target foods. The proposed research to find, characterize, and kill pathogens along the food chain continuum will expand our knowledge of important food borne pathogens and lead to better methods for controlling them in foods prior to human contact and consumption, thereby enhancing the safety of our Nation’s food supply.
Funding Source:United States Department of Agriculture (USDA), Agricultural Research Service (ARS)
Type:Appropriated
Start Date:2011
End Date:2016
Project Number:1935-41420-015-00
Accession Number:420933
Institutions:USDA/ARS - North Atlantic Area
Investigators:Luchansky, John
Project Reports:2013 Annual Report
2012 Annual Report
2011 Annual Report
Published Journal
Articles USDA
ARS (NP 108):
Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxinproducing Escherichia coli cells in mechanically tenderized veal
Luchansky JB, Porto-Fett ACS, Shoyer BA, Thippareddi H, Amaya JR, Lemler M.
J Food Prot. 2014 Jul;77(7):1201-6.
Viability of Listeria monocytogenes on Uncured Turkey Breast Commercially Prepared with and without Buffered Vinegar during Extended Storage at 4 and 10C
Porto Fett AC, Campano SG, Shoyer BA, Wadsworth S, Luchansky JB.
J Food Prot. 2014 Jun 1;77(6):987-92.
Prevalence and characterization of Listeria monocytogenes, Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco
Soto Beltran M, Gerba CP, Porto Fett A, Luchansky JB, Chaidez C.
Int J Environ Health Res. 2014 May;8:1-9.
Prevalence and molecular analyses of Campylobacter jejuni and Salmonella spp. in co-grazing small ruminants and wild-living birds
Pao S, Hagen B, Kim C, Wildeus S, Ettinger M, Wilson M, Watts D, Whitley N, Porto Fett AC, Schwarz J, Ren S, Long W, Li H, Luchansky JB .
Small Ruminant Res. 2014 Feb;160:163-71.
Fate of Shiga Toxin-Producing O157:H7 and Non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill
Luchansky JB, Porto-Fett AC, Shoyer BA, Phillips J, Chen V, Eblen DR, Cook LV, Mohr TB, Esteban E, Bauer N.
J Food Prot. 2013 Sep;76(9):1500-12.
Thermal inactivation of a single strain each of serotype O26:H11, O45:H2, O103:H2, O104:H4, O111:H(-), O121:H19, O145:NM, and O157:H7 cells of Shiga toxin-producing Escherichia coli in wafers of ground beef
Luchansky JB, Porto-Fett AC, Shoyer BA, Phillips J, Eblen D, Evans P, Bauer N.
J Food Prot. 2013 Aug;76(8):1434-7.
Effect of storage temperature and cooking time on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta
Porto Fett AC, Pierre J, Shoyer BA, Luchansky JB .
J Food Saf. 2013 May;33(2):12836.
Validation of antimicrobial interventions for small and very small processors: a how-to guide to develop and conduct validations
Dickson J, Acuff G, Thippareddi H, Singh M, Cutter C, Phebus R, Luchansky J.
Food Protection Trends. 2013 Mar;33(2):95-104.
Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions
Porto-Fett AC, Shoyer BA, Thippareddi H, Luchansky JB.
J Food Prot. 2013 Mar;76(3):405-12.
Prevalence, levels, and relatedness of Listeria monocytogenes isolated from raw and ready-to-eat foods at retail markets in Culiacan, Sinaloa, Mexico
Castaeda-Ruelas GM, Castro-del Campo N, Flix JL, Valdez Torres JB, Guzman-Uriarte R, Luchansky J, Porto Fett A, Shoyer B, Chaidez-Quiroz C.
J Microbiol Res. 2013;3(2):92-8.
Biofilm production and resistance to disinfectants in Salmonella strains isolated from prickly pear, water, and soil
Santos Villamil A, Hernandez Anguiana AM, Alberto Eslavo Campo C, Landa Salgado P, Mora Aguilera G, Luchansky J.
Revista Mexicana de Ciencias Agricolas. 2012 Dec;3(6):1063-74.
Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants
Pagadala S, Parveen S, Rippen T, Luchansky JB, Call JE, Tamplin ML, Porto-Fett AC.
Food Microbiol. 2012 Sep;31(2):263-70.
Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill
Luchansky JB, Porto-Fett AC, Shoyer BA, Call JE, Schlosser W, Shaw W, Bauer N, Latimer H.
J Food Prot. 2012 Jan;75(1):62-70.
Non-Journal Publications:
Recovery of Shiga toxin-producing Escherichia coli 0157:H7 in tenderized veal cordon bleu following cooking on an electric skillet- (Abstract Only)
Kulas, M., Swartz, R., Shane, L., Strasser, H., Munson, M., Shoyer, B.A., Porto Fett, A.C., Luchansky, J.B. 2014. Recovery of Shiga toxin-producing Escherichia coli 0157:H7 in tenderized veal cordon bleu following cooking on an electric skillet. Abstracts of the Annual Meeting of the International Association for Food Protection.Volume 1, Page 1. Indianapolis, Indiana, 8/3-8/6, 2014.
Thermal inactivation of Shiga toxin-producing Escherichia coli 0157:H7 in cubed beef steaks following cooking on an electric skillet- (Abstract Only)
Swartz, R., Kulas, M., Shane, L., Strasser, H., Munson, M., Shoyer, B.A., Luchansky, J.B., Porto Fett, A.C. 2014. Thermal inactivation of Shiga toxin-producing Escherichia coli 0157:H7 in cubed beef steaks following cooking on an electric skillet. Abstracts of the Annual Meeting of International Association for Food Protection. Volume 1, Page 1. Indianapolis, Indiana.
Pathogenic capacity of Listeria monocytogenes isolated from various food types in Mexico - (Abstract Only)
Castaneda-Ruelas, M., Eslava-Campos, C., Salazar-Jimenez, P., Castro Dell Campo, N., Leon Felix, J., Martinez, C., Luchansky, J.B., Chaidez, C. 2014. Pathogenic capacity of Listeria monocytogenes isolated from various food types in Mexico. Meeting Abstract; American Society for Microbiology (ASM), Boston, Massachusetts, Volume 1, Page 1.
Improving the microbiological safety of veal: validation of hot water rinse plus lactic acid spray in combination with scalding for hide-on carcasses to control Shiga-toxin producing Escherichia coli (STEC) - (Abstract Only)
Hasty, J., Henson, J., Acuff, G., Burson, D., Luchansky, J.B., Phebus, R., Porto Fett, A.C., Thippareddi, H. 2014. Improving the microbiological safety of veal: validation of hot water rinse plus lactic acid spray in combination with scalding for hide-on carcasses to control Shiga-toxin producing Escherichia coli (STEC). Meeting Abstract. Abstracts of the Annual Meating of the Beef Industry Food Safety Council.
Shiga-toxin Escherichia coli(STEC) in the beef chain: assessing and mitigating the risk by translational science, education and outreach - (Abstract Only)
Luchansky, J.B., Porto Fett, A.C. 2013. Shiga-toxin Escherichia coli(STEC) in the beef chain: assessing and mitigating the risk by translational science, education and outreach. Meeting Abstract. Federal Partners STEC Research Summit, Charlotte, NC., August 1-2, 2013., Volume 1, Page 1.
Recovery, characterization, and control of Shiga-toxin producing Escherichia coli(STEC) in meats - (Abstract Only)
Porto Fett, A.C., Luchansky, J.B. 2013. Recovery, characterization, and control of Shiga-toxin producing Escherichia coli(STEC) in meats. Meeting Abstract.,Federal Partners STEC Research Summit,Charlotte, NC., August 1-2, 2013., Volume 1, Page 1.
Development and validation of predictive models for growth of non-0157 shiga-toxigenic Escherichia coli (STEC) and Salmonella spp. in ground beef, lettuce, and non fat dry milk - (Abstract Only)
Speight, B., Thippareddi, H., Cepeda, J., Harper, N., Phebus, R.K., Senecal, A., Luchansky, J.B., Porto Fett, A.C. 2013. Development and validation of predictive models for growth of non-0157 shiga-toxigenic Escherichia coli (STEC) and Salmonella spp. in ground beef, lettuce, and non fat dry milk. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC, July 28-31, 2013., 76:144(P2-55).
Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during etended storage at 4 deg C and 10 deg C - (Abstract Only)
Porto Fett, A.C., Campano, S., Shoyer, B.A., Wadsworth, S., Luchansky, J.B. 2013. Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during etended storage at 4 deg C and 10 deg C. Meeting Abstract. IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., 76:177-178(P2-159).
Evaluation of beef trim sampling methods for detection of Shiga toxin-producing Escherichia coli (STEC) - (Abstract Only)
Phebus, R., Luchansky, J.B., Porto Fett, A.C., Thippareddi, H., Singh, M., Sullivan, R.R., Hettenbach, S.M., Wolf, J., Paddock, C., Baumann, N., Sevart, N., Minto, M., Milke, D.T., Marx, D.B., Harper, N., Senecal, A. 2013. Evaluation of beef trim sampling methods for detection of Shiga toxin-producing Escherichia coli (STEC). Meeting Abstract. 76:81 (P1-43), International Association of Food Protection Annual Meeting, Charlotte, North Carolina, 7-28 to 7-31, 2013.
Distribution and detection of Shiga toxin-producing Escherichia coli (STEC) during an industrial grinding process of beef trim - (Abstract Only)
Phebus, R.K., Luchansky, J.B., Porto Fett, A.C., Thippareddi, H., Singh, M., Sullivan, R.R., Hettenbach, S., Wolf, J., Paddock, C., Baumann, N., Sevart, N., Minto, M., Harper, N., Senecal, A. 2013. Distribution and detection of Shiga toxin-producing Escherichia coli (STEC) during an industrial grinding process of beef trim. Meeting Abstract.IAFP Annual Meeting, Charlotte, North Carolina, July 28-31, 2013., 76:82 (P1-44).
Translocation and thermal inactivation of Shiga toxin-producting Escherichia coli in blade tenderized and/or vacuum tumbled beef - (Abstract Only)
Foster-Bey, L., Shane, L., Shoyer, B.A., Luchansky, J.B., Porto Fett, A.C. 2013. Translocation and thermal inactivation of Shiga toxin-producting Escherichia coli in blade tenderized and/or vacuum tumbled beef. Meeting Abstract.STEC Coordinated Agricultural Project Annual Meeting, May 28-30, 2013, Lincoln,Nebraska. Volume 1, Page 1.
Control of shiga toxin-producing Escherichia coli (STEC) in raw, fermented, and further processed non-intact beef - (Abstract Only)
Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B. 2013. Control of shiga toxin-producing Escherichia coli (STEC) in raw, fermented, and further processed non-intact beef. Meeting Abstract. STEC Coordinated Agricultural Project Annual Meeting., Lincoln, Nebraska., May 28-30,2013. Volume 1, Page 1.
Validation of fermentation and cooking parameters for dry-fermented sausage to control Shiga toxin-producing Escherichia coli (STEC) - (Abstract Only)
Shane, L., Foster-Bey, L., Shoyer, B.A., Porto Fett, A.C., Luchansky, J.B. 2013. Validation of fermentation and cooking parameters for dry-fermented sausage to control Shiga toxin-producing Escherichia coli (STEC). Meeting Abstract. STEC Coordinated Agricultural Project Annual Meeting.,May 28-30, 2013., Lincoln, Nebraska., Volume 1, Page 1.
Thermal inactivation of Escherichia coli 0157:H7 (ECOH) and non-0157 Shiga-toxin producing E.coli (STEC) in mechanically tenderized veal - (Abstract Only)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Thippareddi, H., Amaya, J., Lemler, M. 2013. Thermal inactivation of Escherichia coli 0157:H7 (ECOH) and non-0157 Shiga-toxin producing E.coli (STEC) in mechanically tenderized veal. Meeting Abstract. IAFP Annual Meeting, Charlotte, NC, July 28-31,2013.,76:87(P1-61).
Effect of storage and cooking on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta - (Abstract Only)
Piere, J., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B. 2012. Effect of storage and cooking on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta [abstract]. International Association for Food Protection Annual Meeting, July 22-25, 2012, Providence, Rhode Island. 1:1.
Occurrence and characterization of Listeria monocytogenes isolated from food markets in Culiacan, Sinaloa, Mexico - (Abstract Only)
Castaneda-Ruelas, G.M., Castro Delcampo, N., Leon Felix, J., Benigno Valdez-Torre, J., Guzman-Uriarte, R., Martinez-Rodriguez, C., Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Quiroz Chaidez, C. 2012. Occurrence and characterization of Listeria monocytogenes isolated from food markets in Culiacan, Sinaloa, Mexico [abstract]. 112th General Meeting of the American Society for Microbiology, June 16-19, 2012, San Francisco, California. 1:1.
Prevalence and levels of Listeria monocytogenes (Lm) in ready-to-eat foods (RTE) at retail. - (Abstract Only)
Luchansky, J.B., Porto Fett, A.C., Dennis, S., Chen, Y., Pouillot, R., Hoelzer, K., Gathercole, L., Papadakis, L., Williams, L., Shoyer, B.A., Lee, J., Lindsay, J.A., Kause, J., Mbandi, E., Eblen, D., Shaw, W., Gallagher, D., Cook, V., Bauer, N.E., Johnson, R., King, J., Murphy, M., Nasella, J., Starks, H.E., Khokhar, S., Spurlino, C., Nguyen, T., Berry, K., Kanjanakorn, A., Wadsworth, S., Baker, E.G., Harvey, C., Reed, C., Martino, K., Benjamin, L.A. 2012. Prevalence and levels of Listeria monocytogenes (Lm) in ready-to-eat foods (RTE) at retail [abstract]. Annual Meeting of the International Association for Food Protection. July 22-25, 2012, Providence, Rhode Island, 1:1.
Thermal inactivation of shiga toxin-producing 0157:H7 (ECOH) and non-0157:H7 shiga toxin-producing (STEC) Escherichia coli cells in wafers of ground beef - (Abstract Only)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Phillips, J.G., Eblen, D., Kause, J., Evans, P., Shaw, W., Bauer, N. 2012. Thermal inactivation of shiga toxin-producing 0157:H7 (ECOH) and non-0157:H7 shiga toxin-producing (STEC) Escherichia coli cells in wafers of ground beef [abstract]. July 22-25, 2012, Providence, Rhode Island. 1:1.
Tackling the true prevalence and levels of listeria monocytogenes: market basket surveys of ready-to-eat retail foods - (Abstract Only)
Luchansky, J.B. 2011. Tackling the true prevalence and levels of listeria monocytogenes: market basket surveys of ready-to-eat retail foods. Joint Institute for Food Safety and Applied Nutrition (JIFSAN) and Food and Environment (FERA), Greenbelt, Maryland, June 15-17, 2011, Volume 1, Page 1.
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