Completed AMIF Research Projects

Completed Projects – E. coli

  • Impact of Ground Beef Packaging Systems and Temperature Abuse on the Safety and Quality of Ground Beef (funded by Fintech LTD)
  • 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)
  • 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)

Completed Projects – Listeria

  • 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

Completed Projects – Other Projects

  • White Paper: Minimizing Microbiological Food Safety Risks: Potential for Preslaughter (Preharvest) Interventions (Colorado State 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)
  • 1999 U.S. Cold Temperature Evaluation (Audits International)

Completed Projects – Targeted Research

  • Microbial Risk Factors Associated With Condensation In Ready-To-Eat Processing Facilities (Texas Tech University)
  • White Paper: Destruction of H5N1 Avian Influenza Virus in Meat and Poultry Products (University of Wisconsin)
  • White Paper: Human Illness Caused by E. coli O157:H7 from Food and Non-food Sources (University of Wisconsin)