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Adaptation of L. Mono BioFilms on Poultry and Processing Surfaces to Stress and Its Relationship to Virulence


<OL> <LI> Determine the major factors allowing survival of listeria monocytogenes on poultry skin in presence of lactic acid bacteria. <LI> Determine the effect of lactic acid bacteria on L. monocytogenes-cell mediated cytotoxicity. <LI> Determine the ecology of L. monocytogenes in biofilms produced on polyurethane (PU) and plolyvinyl chlorine (PVC) by lactic acid bacteria.

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NON-TECHNICAL SUMMARY: The ability of a food borne pathogen to colonize contact surfaces and its adaptation to stress will be assesses.


APPROACH: The objectives will be met determining the behavior of Listeria on poultry skin and biofilms by examing the virulence properties of listeria microflora on processing surfaces and its ability to adapt to acid stress. These objectives will be acomplished by determining lactate dehydrogenase and alkaline phosphatase release and the viability of L. monocytogenes on processing surfaces and poultry skin.


PROGRESS: 2005/10 TO 2007/09<BR>
OUTPUTS: At the conclusion of the project, the general consensus is that the goals and objectives were met. Several changes to rabbit husbandry and processing practices are currently being implemented and adopted by several meat producers and processors as a result of the findings from this study funded by USDA. Dr. Leonard Williams met with numerous rabbit, poultry and goat growers at local and regional meetings to disseminate our findings as they become available. Because of this research funded, a closer partnership with Auburn and Tuskegee University has been fostered. <BR>PARTICIPANTS: Ms. Krishuan Caldwell, Brandee Hunter and Mr. Cornelius Howard were all graduate students that contributed on this project. These students were supported on this project and were responsible for the procurement of poultry and meat samples from local processing facilities. Ms. Caldwell, examined the role of contact surfaces and sanitizers on the virulence properties of L. monocytogenes. Mrs. Hunter, was responsible for determining the shelf-life of meat (poultry and rabbit) after treatment with selected meat sanitizers and Mr. Cornelius Howard, also a graduate students, was reponsbible for the determining critical control points and microbial hazards present on whole carcasses of poultry and rabbit meat.
IMPACT: 2005/10 TO 2007/09<BR>
A long-standing relationship was developed as a result of this Evans-Allen project which benefited Alabama A&M, Tuskegee and Auburn Universities. Most importantly, the small farmers, producers and grass root organizations have benefited from the progress made from this project. Specifically, several research presentations have been made at international and national scientific meetings by Dr. Williams and several of his graduate students. Overall, a total of eight scientific presentations were presented at food safety conferences, receiving positive responses from numerous attendees. A total of three graduate students were support on this project. Secondly, collaboration with several faculty members was developed. Several proposal were submitted to examine the role of stress and low-voltage on resistance of E. coli O157:H7 isolated from ground beef. We expect the collaboration is benefit both the state of Alabama beef and poultry producers, as this will provide another means for assuring a safe and whole supply of safe meat products, as well as, tap into the newly emerging field of molecular biology and immunology. Preliminary studies to determine the shelf-life of whole rabbit carcass meat was also conducted as part of this study. Our results were disseminated into the Tri-State Rabbit Grower Newsletter and also, the results were used to help secure a contract with Publix and SYSCO foods.

Williams, Leonard
Alabama A&M University
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