Progress 06/08/09 to 06/07/14
OUTPUTS: Principal Investigator left Texas A&M University in June 2010. No significant research information is reported. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
No results are available.
- Edwards, H.D., M.D. Hardin, R.K. Miller, N.A. Krueger, R.C. Anderson, and D.J. Nisbet. 2010. Characterization of physical factors affecting ruminal lipolytic activity in vitro. 2010 ADSA-PSA-AMPA-CSAS-ASAS Joint Annual Meeting, Denver, CO, July 11-15.
- King, A.M., M.D. Hardin, R.K. Miller, A. Castillo, and D.B. Griffin. 2010. Effects of lactic acid and commercial chilling processes on the survival of Salmonella, Campylobacter coli and Yersinia enterocolitica in pork variety meats. 2010 Institute of Food Technologists' Annual Meeting and Food Expo, Chicago, IL, July 17-21.
Progress 01/01/09 to 12/31/09
OUTPUTS: One project has been completed to determine the potential of hot water applied over varying exposure times and temperatures to reduce the levels of Salmonella Typhimurium, Escherichia coli O157H7 and coliforms and Escherichia coli on beef carcass surfaces and to evaluate the effect of varying exposure times and temperatures of hot water on meat surface type (fat and lean). A project designed to validate sanitation procedures used to clean equipment to prevent cross contact with allergens during the production of allergen containing pork products using the current technology, screening and quantitative test kits has also been completed. A project studying the effects of lactic acid and commercial chilling processes on the survival of Salmonella, Campylobacter coli and Yersinia spp. in pork variety meats has begun. PARTICIPANTS: In the hot water project, one faculty member, one research associate and one Masters student led the project. Seven additional Masters students, 3 Doctoral students and 2 student workers were trained and worked on the treatment days during the project. Two additional Doctoral students assisted and two additional faculty members assisted with the statistical analysis and preparation of the final report. For the allergen project, one Masters student, one faculty member and one research associate were trained on the method for analysis of allergens. One faculty member and one Masters student led the project. Two student workers and two additional Masters students assisted on treatment days. Two additional faculty members assisted in statistical analysis and in preparation of the final report. TARGET AUDIENCES: Beef and pork producers, processors, researchers and government. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
There were no differences in the log reductions of S. Typhimurium and E. coli O157:H7 on the lean surfaces on the inside round for all three temperature treatments. Each of the dwell times evaluated across temperature resulted in at least a 1 log reduction of both S. Typhimurium and E. coli O157:H7 for lean surfaces of inside rounds. The only time and temperature treatment for the fat surfaces of the outside round that did not result in at least a 1 log reduction for S. Typhimurium was the 66C for 5 s treatment. While there was some initial discoloration of lean and fat surfaces immediately after treatment, for all treatments the 24 h post treatment color was acceptable. It is important that antimicrobial interventions do not create quality issues, such as discoloration, for the products. This results in additional costs to the processor in trimming and in lost yields. While there was some initial discoloration of lean and fat surfaces immediately after treatment, for all treatments the 24 h post treatment color was acceptable. In addressing sanitation of equipment and allergens, results of this research showed that both water washing alone and water with soap and scrubbing are very effective in removing allergens from pork processing equipment of varying complexity. There was more consistent removal of allergens when soap and scrubbing were included in the sanitation procedures. The findings in comparing test kits agree with the recommendations from the rest of the industry that the quantitative test can be of value during the initial implementation and validation of the risk of cross-contact during processing and of cleaning procedures to reduce allergens as part of an allergen control program. Following validation, the qualitative test kit will then be beneficial for routine monitoring of the process. The procedures developed during the project will provide guidelines for processors of pork products for cleaning and validating their allergen sanitation process. Based on the data, the cross contact of employees, and associated gloves, sleeves, coats and aprons, with allergens during production and during cleaning emphasizes the need to ensure that employees who work with allergen-containing products and employees who clean equipment after allergen runs should change into clean PPE before handing non-allergen-containing product and or equipment. The results will also help with employee training as well as assist them as they perform any needed in-plant validation to address the specific challenges they face in their own processes.
- No publications reported this period