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Quantitative Determination of Pathogen Reduction During Animal Slaughter and Food Processing

Investigators
Juneja, Vijay
Institutions
USDA - Agricultural Research Service
Start date
1998
End date
2001
Objective
  1. To provide a scientific basis for determining the critical control points (CCPs) of a series of food processing operations;
  2. To determine how variations around CCPs affect microbial levels on the product and provide the scientific basis for determining the critical limit;
  3. To develop interventions to remove pathogens or prevent their attachment to food surfaces;
  4. To use molecular biotyping techniques to determine the origin of pathogens or indicator bacteria isolated from finished products.
More information
Belly swab samples will be taken at various steps during swine carcass dressing and evisceration and bacterial levels determined using non-selective media. Critical control points (CCPs) and variation around these CCPs will be determined. When possible and indicated, processing steps will be modified to reduce bacterial levels. Appropriate interventions will be developed and evaluated to reduce bacterial levels if processing step modifications can not be used. Mechanisms of bacterial attachment will be studied in both model systems and on meat surfaces with the goal of developing interventions to remove pathogens or prevent their attachment. Various molecular biotyping techniques such as riboprinting or pulse field gel electrophoresis will be used to determine the origin of pathogens and indicator bacteria isolated from food products.
Abstract
Funding Source
Agricultural Research Service
Project number
1935-42000-048-00D
Accession number
407412