AMI Foundation Research

Completed AMIF Research Projects

• E. coli O157:H7
• Listeria monocytogenes
• Salmonella
• Diet and Health
• Sodium Nitrite
• Other Food Safety

• White Paper on Non-O157:H7 Shiga-toxin Producing E. coli from Meat and Non-Meat Sources (University of Wisconsin)
  

• Effect of Traditional and Modified Enhancement Solution Ingredients on Survival of Escherichia coli O157:H7 During Storage and Cooking of Moisture-Enhanced Beef (Colorado State University)
  
  
• White Paper: Human Illness Caused by E. coli O157:H7 from Food and Non-food Sources (University of Wisconsin)
  
  
• Inhibition of Growth of Escherichia coli O157:H7 and Salmonella in Ground Beef using Modified Atmosphere Packaging Systems (Texas Tech University)
  
  
• The Use of Egg Yolk Anti-O157:H7 Immunoglobulin to Clear E. coli O157:H7 from the Intestinal Tracts of Cattle (University of Wisconsin)
  
  
• Methods to Control E. coli O157:H7 in Drinking Water for Cattle (University of Georgia)
  
  
• Validation of Composite Sampling for Detection of Escherichia coli O157:H7 in Raw Beef Trim and Raw Ground Beef (Silliker Laboratories)
  
  
• Competitive Exclusion of E. coli O157 using Non-Pathogenic Bacteriocins Producing Escherichia coli Strains (Pennsylvania State University)
  
  
• Final Report: Distribution of virulent and avirulent subclones of E. coli O157:H7 in the U.S. (University of Nebraska)

• Reduction of E. coli O157:H7 in Beef Feedlot Cattle using Varying Doses of a Direct-Fed Microbial (Texas Tech University)
  

• Final Report: Testing of Probiotic Bacteria for the Elimination of E. coli O157:H7 in Cattle (Texas Tech University)
  
  
• Final Report: Develop Optimal Methods for Sampling Rectal/Colonal Feces, Hides and Carcasses to Test for Presence of E. coli O157:H7 and Salmonella spp. (Colorado State University)
  
  
• Elimination of Escherichia coli O157:H7, Generic Escherichia coli and Salmonella spp. on Beef Trimmings Prior to Grinding using a Controlled Phase Carbon Dioxide (CPCO2) System (Kansas State University)
  
  
• Executive Summary: Incidence of E. coli O157:H7 on Hide Carcass and Beef Trimmings Samples Collected from United States Packing Plants (Colorado State University)
  
  
• 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 O157:H7 in Combo-bins of Beef Trimmings and Inside (in the interior) Beef Cuts Subjected to Blade/Needle or Moisture-enhancement Tenderization (Colorado State University)
  
  
• The Role of Super-shedders in Determining Feedlot Pen Prevalence of E. coli O157:H7 (Washington State University)

• White Paper: Minimizing Microbiological Food Safety Risks: Potential for Preslaughter (Preharvest) Interventions (Colorado State University)

Completed Projects - Listeria

• Validation of Levulinic Acid for Topical Decontamination of Meat Surfaces (Utah State University)
  

• Cost Effective Treatments to Minimize Listeria monocytogenes Cross Contamination of Ready-To-Eat Meats by the In-Store Deli Meat Slicer (University of Arkansas)
  
  
• Minimum Nitrite Levels Required to Control  Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products (University of Wisconsin)
  
  
• Anti-Listeria Action of Levulinate (Utah State University)
  
  
• Inactivation of Listeria monocytogenes on Ready-to-Eat Meat Products (Deli Turkey Breast and Frankfurter) by Monocaprylin (University of Connecticut)
  
  
• Achieving Continuous Improvement In Reductions In Foodborne Listeriosis:  A Risk Based Approach (International Life Sciences Institute Risk Science Institute Expert Panel on Listeria monocytogenes in Foods - Full Panel Report published in Journal of Food Protection, Vol. 68, No. 9, Sept. 2005, pp. 1932-1994(63))
  
  
• Controlling Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products Using Food-Approved Antimicrobials Benzoate, Propionate and Sorbate (University of Wisconsin)
  
  
• Antimicrobial Activity of Cetylpyridinium Chloride against Listeria monocytogenes in Ready-to-Eat Meats (Kansas State University)
  
  
• Development and Validation of Thermal Surrogate Microorganisms in Ground Beef for In-Plant Critical Control Point Validation Studies (University of Georgia)
  
  
• Pre- and Post-package Pasteurization of RTE Meats for Reduction of Listeria monocytogenes (Oklahoma State University)
  
  
• Review of FSIS Risk Assessment for Listeria monocytogenes in Deli Meats (Exponent)
  
  
• Control of Listeria monocytogenes in Processed Meat and Poultry by Combinations of Antimicrobials (University of Wisconsin)
  
  
• Improving the Utilization of Microbial Pathogen Computer Models for Validating Thermal Processes in the Meat Industry (Michigan State University)
  
  
• The Role of Aerosols in Transmission of Microorganisms (including Listeria) to Ready-to-Eat Meat/Poultry Products (University of Georgia)
  
  
• Comparison of Use of Activated Lactoferrin with Use of a 'Gold Standard' Combination/Concentration of Antimicrobials for Post-Processing Control of Listeria monocytogenes in Ready-to-Eat Meat Products (Colorado State University)
  
  
• Antimicrobial Effects on Surface Treatments and Ingredients on Cured RTE Meat Products (Texas A&M University)
  
  
• Control of Listeria monocytogenes in Food Processing Facilities by Competitive Inhibition Microorganisms (University of Georgia)
  
  
• Elite Herb Extracts Containing High Rosmarinic Acid and Inhibition of Listeria monocytogenes (University of Massachusetts)
  
  
• Reduction of Listeria monocytogenes Biofilm Formation in Ready-To-Eat (RTE) Meat Processing Environments (University of Wisconsin-Madison)
  
  
• Use of Pediocin With Other Barriers for Control of Listeria monocytogenes On Ready-To-Eat (RTE) Processed Meats (Iowa State University)
  
  
• Validation of the Use of Composite Sampling for Listeria monocytogenes in Ready-to-Eat Meat and Poultry Products (Silliker Laboratories)
  

Listeria Literature Review-Survey of the Various Techniques Used in Listeria Interventions: (Following Seven Documents)

• Use of Modified Atmosphere Packaging to Control Listeria in Meat
• Use of High Pressure to Control Listeria in Meat
• Use of Ultraviolet Light to Control Listeria in Meat
• Use of Pulse Electric Fields and Electrolyzed Oxidizing Water to Control Listeria in Meat
• Use of Irradiation to Control Listeria in Meat
• Use of Organic Acids to Control Listeria in Meat
• Use of Preservatives to Control Listeria in Meat
• Use of Ultrasound to Control Listeria in Meat 
  

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Completed Projects - Salmonella

• Evaluation of Performance of the Premi-Test Salmonella System on Pork and Poultry Isolate from Commercial Sources (Texas A&M University, University of Nebraska, Inter-American Institute for Cooperation on Agriculture)

• A Workshop to Develop Reporting Guidelines for Interventions Studies in Food Safety and Production Animal Science: Modifying the CONSORT Statement (Iowa State University)
  

• Beyond Intent: Assessment and Validation of On-package Handling and Cooking Instructions for Uncooked, Breaded Meat and Poultry Products to Promote Consumer Practices that Reduce Foodborne Illness Risks (Kansas State University)
  

• A Systematic Review of Literature on Pork Chain Epidemiology (Iowa State University)
  

• Determining the Likelihood that Salmonella Develops Heat Resistance during Thermal Processing of Commercial, Whole-Muscle, Ready-to-Eat Meat Products (Michigan State University)
  
  
• White Paper on Human Illness Caused by Salmonella from All Food Sources and Non-Food Vectors (University of Wisconsin)
  
  
• Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards (Texas A&M University)

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Diet and Health

• Assessment of the Potential Human Exposure to Heterocyclic Amines from Cooked Meat Products (Exponent)

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Sodium Nitrite

• A National Survey of the Nitrite/Nitrate Concentrations in Cured Meat Products and Non-meat Foods Available at Retail (Texas A&M University)
  

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Completed Projects - Other Projects

• White Paper on Effectiveness of Existing Interventions on Virus Inactivation in Meat and Poultry Products (University of Wisconsin)

• White Paper: Destruction of H5N1 Avian Influenza Virus in Meat and Poultry Products (University of Wisconsin)
  
  
• Microbial Risk Factors Associated With Condensation In Ready-To-Eat Processing Facilities (Texas Tech University)
  
  
• Review of the Scientific Literature Related to Survival and Growth of Clostridium perfringens During the Cooling Step of Thermal Processing of Meat Products (University of Wisconsin)
  
  
• Survival and Growth of Bacterial Pathogens on Raw Meat During Chilling (University of Wisconsin)

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