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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. Effect of Flagellin and Intimin Type Expression on Colonization of Bovine Intestine by Non-O157 Shiga Toxin-Producing E. Coli (STEC)

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

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

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

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

  9. Reducing or Preventing Recovery of Injured Listeria monocytogenes on Ready-to-Eat Natural and Organic 'Uncured' Processed Meats

  10. Evaluation of Control Strategies for Listeria monocytogenes in Retail Deli Environments with Evidence of High Prevalence

  11. Mitigation of Salmonella in Lymph Nodes using Pre-Harvest Interventions

    • Investigators
      Miller, Mark; Loneragan, Guy; Gragg, Sara; Echeverry, Alejandro; Brooks, Chance ; Brashears, Mindy; Schaefer, Dan; Nightingale, Kendra ; Harhay, Dayna
    • Funding Source
      Fndn. for Meat and Poultry Research and Education
    • Start date
      2012
    • End date
      2013

  12. Development of Real-time PCR Methodology for the Rapid Enumeration of Low Numbers of Salmonella/Gram of Ground Beef Without Enrichment

  13. Development and Evaluation of Control Strategies for Listeria monocytogenes in Retail Deli Environments

  14. Identification of Bovine Reservoirs of Human Pathogenic Non-O157 Shiga Toxin-Producing E. Coli

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

  16. Genetic Attributes Associated with the Ability of Different Serotypes of Listeria Monocytogenes to Colonize the Meat Processing Plant Environment and to Contaminate Ready to Eat Meat Products (Chicken, Turkey, Pork, and Beef)

  17. Formation, Survival, and Virulence of Stress-Induced Filamentous Listeria monocytogenes (SIFL)

  18. Validation of Quaternary Ammonia and Hydrogen Peroxide Powder for Control of Listeria monocytogenes in Ready-to-Eat Meat and Poultry Plants

  19. Cost Effective Treatments to Minimize Listeria monocytogenes Cross Contamination of Ready-To-Eat Meats by the In-Store Deli Meat Slicer, Phase II

  20. Evaluation and Analysis of Meat Products Contaminated by Low Levels of Ammonia

  21. Role of Protozoa in the Persistence of Listeria monocytogenes in a Ready-to-Eat Poultry Processing Plant

  22. Refinement of Listeria monocytogenes (L. monocytogenes) Low Dose Data from Pregnant Guinea Pigs for Human Risk Assessment

  23. Controlling Listeria monocytogenes in Natural, Ready-to-Eat Meat and Poultry Products

  24. Antimicrobial Interventions/Application Methods for the Reduction of Escherichia coli O157:H7 and Salmonella in Beef Trimming and/or Ground Beef

  25. Efficacy of Commonly Used Antimicrobial Interventions on Shiga Toxin-Producing Escherichia coli Serotypes O45, O121, and Non-MDR and MDR Salmonella Inoculated Fresh Beef