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Listeria monocytogenes

 

 Ongoing Projects - Listeria monocytogenes

Guide to Ongoing Listeria monocytogenes Research Projects

Project No.: 05-224
Investigator: Mary Alice Smith, Joseph Frank
Institution: University of Georgia
Project Title: Refinement of Listeria monocytogenes (L. monocytogenes) Low Dose Data from Pregnant Guinea Pigs for Human Risk Assessment
 

Project No.: 07-205
Investigator: Kathy Glass, Jeff Sindelar
Institution: University of Wisconsin
Project Title: Evaluation of anti-Listerial Properties of Natural and/or Organic Ingredients in Ready-to-Eat Meat and Poultry Products


Project No.: 08-207
Investigator: Richard Meinersmann, Mark Berrang, Tim Hollibaugh, Joseph Frank
Institution: U.S.D.A. Agricultural Research Service, University of Gergia
Project Title: Role of Protozoa in the Persistence of Listeria monocytogenes in a Ready-to-Eat Poultry Processing Plant

Project No.: 08-217
Investigator: Sophia Kathariou, Dana Hanson
Institution: North Carolina State University
Project Title: Genetic Attributes Associate with the Ability of Different Serotypes of Listeria monocytogenes to Colonize the Meat Processing Environment and to Contaminate Ready-to-Eat Meat Products (Chicken, Turkey, Pork and Beef)

Project No.: 08-211
Investigator: Phil Crandall, John Marcy, Steve Ricke, Mike Johnson, Corliss O'Bryan, Betty Martin
Institution: University of Arkansas
Project Title: Cost Effective Treatments to Minimize In-Store Deli Meat Slicer Cross Contamination of Ready-to-Eat Meats by Listeria monocytogenes, Phase II

Project No.: 09-416
Investigator:
Robin Kalinowski, Erdogan Ceylan
Institution:
Silliker Inc., Food Science Center
Project Title:
Validation of Quaternary Ammonia and Hydrogen Peroxide Powder for Control of Listeria monocytogenes in Ready-to-eat Meat and Poultry Plants


Project No.: 09-212
Investigator:
Amy Wong, Charles Kaspar, Charles Czuprynski
Institution:
University of Wisconsin
Project Title:  
Formation, Survival, and Virulence of Stress-induced Filamentous Listeria monocytogenes




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