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<OL> <LI> To develop technology for rapid identification of infectious agents and toxins. <LI> To determine the most effective intervention points to control microbiological or chemical hazards. <LI> To develop risk monitoring techniques to detect potential hazards in the distribution chain. <LI> To develop technology to reduce the hazards and improve the quality of animal food products, which will complement the development of HACCP programs by USDA. <LI> To develop, complement and maintain a technology transfer system that effectively communicates food safety information and educational materials in this project to consumers, students, industry, government and other scientific investigations.</ol> The outputs are: <OL> <LI> The Kansas food and meat processing industry will adopt technologies and intervention strategies that will result in a safer, more wholesome food supply. <LI> Industry/commodity groups, meat and food processors, regulatory agencies (FDA, FSIS), and consumer groups will increase knowledge and understanding of food safety principles and practices to support enhancement of their respective roles in assuring a safe, wholesome food supply. <LI> Food processing operations will reduce spoilage and potential food borne pathogens as a result of sanitation and HACCP training and implementation.
NON-TECHNICAL SUMMARY: <BR> This project is a comprehensive approach to address food safety challenges including development of methods for chemical and biological hazard detection; intervention strategies to control those hazards; information transfer of technologies to the scientific community, the federal government, the food industries, and consumers; and related economic, policy, and trade implications. The primary focus of this work will continue methods development for the isolation, detection, and quantification of microbial and chemical hazards and the elimination of those hazards. The research will also resulted in significant information and technology transfer as well as risk assessment, economic, policy, and trade information and will lay the foundation for reaping additional insights in those areas. Furthermore, our food safety work will allowed us to address food security that may be a result of bioterrorism and/or natural disasters.
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APPROACH: <BR> The formation of heterocyclic amines (HCAs) in a model system will be used to evaluate the effect of time, temperature, pH and precursors. Effectiveness of natural occurring antioxidants in spice mixtures will be measured. Levels of HCAs will be evaluate in strip steaks treated with commercially available spice blends, and in steaks treated with experimental spice blends. The influence of intrinsic factors on Listeria monocytogenes (Lm) growth during refrigerated storage of turkey deli slices will be measured. The effects of how nitrite, salt and moisture levels impact Lm growth on turkey deli slices during refrigerated storage. Scanning transmission electron microscopy will be used to exam ultrastructural characteristics of Listeria monocytogenes on meat surfaces. Food safety educational material will be disseminated and training and support for Kansas food processors will be presented. Educational materials will be provided on the potential biological, chemical and physical hazards which may be associated with mishandling food during processing, serving and handling. Process authority services for Kansas manufacturers of condiments, pickles, salsas, sauces, and salad dressings will be provided as proof of testing to FDA. Evaluation of beef contaminated with moderate levels of ammonia gas during freezing will be performed will be conducted inside a custom refrigerated box in a fume hood at levels typically encountered in commercial ammonia leaks. Test will determine levels of ammonia absorbed by the products and the degree of penetration of packages. Radio frequency dielectric heating (RFDH-A) will be studied on the process lethality treatment that impacts unique functionality organisms Salmonella spp. and C. sakazakii during spray drying of nonfat dry milk (NDM). Low-heat and high-heat NFD will be RFHD- processed at the conditions to inactivate the pathogen, and samples collected. NDM powders will be tested for functionality, in particular, the soluble whey protein nitrogen and solubility. The project will evaluate efficacy of photoionization oxidative (PHI) gas technology (RGF Environmental Group, Inc.) for control of Listeria monocytogenes on the surface of processed ready to eat (RTE) sliced turkey, RTE sliced cheese products, and stainless steel food contact surfaces. Samples will be inoculated with cultures of Listeria monocytogenes and then exposed to PHI in custom deli cases. Characteristics and trends in food recalls will be to analyzed to determine the characteristics of pathogen-related food recalls in the US during the past decade. The objectives will be met through analysis of databases in conjunction with data on USDA microbial testing. A mail survey will be conducted with the focus on food safety and recalls. Food safety and security educational materials will be developed in mediated formats that can be accessed by traditional on-campus students, distance education students, as well as industry and governmental personnel requiring specific food safety and security training.