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ALTERNATIVE FOOD PROCESSING TECHNOLOGIES

Investigators
Sommers, Christopher
Institutions
USDA - Agricultural Research Service
Start date
2011
End date
2016
Objective
The overall goal of this project is to determine the inactivation kinetics for foodborne pathogens suspended in foods treated using nonthermal process interventions (e.g., ionizing radiation and high pressure processing). 1. Determine gamma radiation D10 values of foodborne pathogens in ground meat and poultry with emphasis on a genetically-diverse set of Shiga-toxin producing Escherichia coli (STEC). 2. Determine the effect of product temperature on the radiation resistance of foodborne pathogens suspended in ground meat and poultry products with emphasis on Shiga-toxin producing Escherichia coli (STEC). 3. Determine the high pressure processing inactivation kinetics of foodborne pathogens in ground meat and poultry with emphasis on a genetically-diverse set of Shiga-toxin producing Escherichia coli (STEC).
Funding Source
Agricultural Research Service
Project source
View this project
Project number
8072-42000-073-00D
Accession number
421391
Categories
Escherichia coli
Bacterial Pathogens
Shigella
Commodities
Meat, Poultry, Game