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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. A Workshop to Develop Reporting Guidelines for Interventions Studies in Food Safety and Production Animal Science: Modifying the CONSORT Statement

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

  3. Validation of Levulinic Acid for Topical Decontamination of Meat Surfaces

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

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

  6. 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)

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

  8. The Role of Super-Shedders in Determining Feedlot Pen Prevalence of E. coli O157:H7

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

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

  11. Review of FSIS Risk Assessment for Listeria monocytogenes in Deli Meats

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

  13. Reduction of E. coli O157:H7 and Salmonella Typhimurium on Beef Trim

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

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

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

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

  18. A National Survey of the Nitrite/Nitrate Concentrations in Cured Meat Products and Non-meat Foods Available at Retail

  19. 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

  20. Minimum Nitrite Levels Required to Control Listeria monocytogenes on Ready-to-Eat Poultry Products Manufactured with Lactate and Diacetate

  21. Microbial Risk Factors Associated With Condensation In Ready-To-Eat Processing Facilities

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

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

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

  25. Inhibition of Growth of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Modified Atmosphere Packaging Systems