National Agricultural Library
U.S. Department of Agriculture

Food Safety Research Projects Database Search

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Displaying projects 1 - 25 of 68

  1. Validation of lethality and stabilization processes for products with slow come up time: bacon and bone-in ham

  2. Using Bioluminescent Salmonella to Identify Infection Sites Contributing to Contamination of Ground Turkey Meat

  3. The dynamics of Salmonella infection in cattle and their peripheral lymph nodes

  4. Hide-on Carcass Wash System with Thermal/Chemical Dehairing and Mechanical Scraping

  5. Enumeration of Salmonella enterica in meat samples with Droplet Digital PCR

  6. Determination of the prevalence of resistance to biocides in Salmonella and identification of the genetic mechanisms of resistance

  7. Recovery, Development and Validation of Appropriate Surrogate Microorganisms in Meat and Poultry Emulsions for In-plant Critical Control Point Validation Studies

  8. Use of Warm (55C) 2.5% or 5.0% Lactic Acid for: (A) Reducing Microbial Counts on Beef Subprimal Cuts and Beef Trimmings Following Fabrication, and (B) Reducing Incidence of E. coli 0157:117 in Combo-Bins of Beef Trimmings and Inside (in the interior)

  9. Plasma-Enhanced Disinfection of Surfaces Air, and Water In Ready-to-Eat (RTE) Meat and Poultry Processing Environments

  10. Control of Listeria monocytogenes in Ready-to-Eat Meats using Cetyl Pyrindium Chloride (CPC) and Shelf Life Extension of RTE Meats Treated with CPC

  11. Inactivation of Listeria monocytogenes on Ready-to-Eat Meat Products (Deli Turkey Breast and Frankfurter) by Monocaprylin

  12. Comparison of Use of Activated Lactoferrin with Use of a 'Gold Standard' Combination/Concentration of Antimicrobials for Post-Processing Control of Listeria monocytogenes in Read)4to-Eat Meat Products

  13. Pre- and Post-package Pasteurization of RTE Meats for Reduction of Listeria monocytogenes

  14. Improving the Utilization of Microbial Pathogen Computer Models for Validating Thermal Processes in the Meat Industry

  15. Expert Scientific Review Panel on Listeria monocytogenes in Foods

  16. Intervention Strategies: Control of Listeria monocytogenes in Processed Meat and Poultry by Combinations of Antimicrobials

  17. The Role of Aerosols in Transmission of Microorganisms (including Listeria) to Ready-to-Eat Meat/Poultry Products

  18. The Use of Egg Yolk Anti-0157:H7 Immunoglobulin to Clear E. coli 0157:H7 from the Intestinal Tracts of Cattle

  19. Methods to Control E. coli 0157 in Drinking Water for Cattle

  20. Development of Ion Mobility Spectrometry (IMS) Applications for Listeria Detection and Monitoring In Food Processing Plants

  21. Distribution of Virulent and Avirulent Subclones of E. coli 0157:H7 in the U.S.

  22. E. coli 0157:147 Intimin Expressed by Transgenic Plant Cells as a Candidate Oral Vaccine for Cattle

  23. E. coli 0157:147 Intimin Expressed by Transgenic Plant Cells as a Candidate Oral Vaccine for Cattle

  24. Listeria Control Ready-to-eat (RTE) Meat and Poultry Industry: A White Paper on the “Seek and Destroy” Philosophy

  25. Developing Validated Time-Temperature Thermal Processing Guidelines for Ready-To-Eat Deli Meat and Poultry Products