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Recovery, Characterization, and Control of Microbial Pathogens in Specialty/Ethnic Foods

Investigators
Porto-Fett, Anna; Luchansky, John
Institutions
USDA - Agricultural Research Service
Start date
2015
End date
2016
Objective
Determine the true prevalence of target pathogens such as Salmonella, Shiga toxin-producing cells of Escherichia coli (STEC), and Listeria monocytogenes in a variety of specialty/ethnic foods such as raw, spiced meatballs, dry, uncooked, cured, and/or fermented sausage, Doner kebabs, kavurma, and/or kokoretsi. Through our newly established collaboration with colleagues at both Kirikkale University and Ankara University in Turkey we will conduct surveys of retail foods to establish the prevalence of target pathogens in higher volume, higher risk foods. Multiple isolates recovered from such foods will be retained and further characterized by microbiological, immunological, and molecular methods. We will also quantify the fate of target pathogens in these specialty products during preparation, processing, and storing as practiced by producers, processors, retailers, food service, and consumer sectors.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
8072-41420-019-05S
Accession number
426546
Categories
Listeria
Salmonella
Escherichia coli
Commodities
Meat, Poultry, Game