New microbial modeling and bioinformatics techniques under
development.
USDA-ARS scientists are in the process of validating and developing
innovative, robust predictive models for analyzing the responses of
microbial pathogens, including foodborne threat agents, in . . .
Utilize bioindicators to determine microbial inactivation in
sweet potato purees.
New processing strategies are needed to convert sweet potatoes into
functional ingredients that are readily available for the food
processing industry. Continuous-flow microwave heating is a . . .
Develop new monoclonal antibody probes for C. jejuni.
Monoclonal antibodies (MAbs) are identical antibodies because they
are produced by one type of immune cell that are all clones of a single
parent cell. Given almost any substance, it is possible to . . .
Reduce L. innocua on cooked sausages after exposure to pulsed
light and nisin.
The risk of food poisoning outbreaks, particularly listeriosis,
associated with ready-to-eat (RTE) foods is a major concern. The choice
of intervention treatments that are able to efficiently . . .
Ionizing radiation can reduce the populations of planktonic,
biofilm-associated salmonellae.
Salmonella spp. are responsible for foodborne illness associated
with a variety of products. Many studies have documented the ability of
Salmonella to adhere and form biofilms on surfaces such as . . .
Zein films control recontamination.
The consumption of refrigerated ready-to-eat foods can cause
illness if the prepared food is undercooked or becomes
cross-contaminated with L. monocytogenes. Scientists at the University
of . . .
In brief.
Recent outbreaks of E. coli in the United States have increased
consumer awareness and heightened concern about the safety of fresh
fruits and vegetables. With evidence that E. coli is becoming a . . .
USDA invests $5.5 million in fresh produce research.
The USDA is furthering its research on the safety of fresh produce.
Nearly $5.5 million will support collaborative efforts aimed at
identifying risk factors and preventive measures that can be . . .
FDA prepares new produce safety guidelines.
The FDA has published draft guidelines advising processors of
freshly cut produce how they can minimize microbial safety hazards
common to the processing of most freshly cut fruits and . . .
Molecular approaches improve product safety and quality, speed
microbe detection.
Rapid, specific detection of pathogenic and spoilage microorganisms
is critical for making a product safe and optimizing its quality.
Conventional microbial detection techniques, which range from . . .
Simulate heat transfer during in-package pasteurization of beef
frankfurters.
We know that L. monocytogenes causes sporadic foodborne listeriosis
in ready-to-eat (RTE) meats. The occurrence of this organism in
fully-cooked products is not caused by the bacterial cells . . .
[ClO.sub.2] gas inactivates L. monocytogenes, Salmonella spp. on
stainless steel, polyethylene surfaces.
Post-process contamination with L. monocytogenes and Salmonella in
ready-to-eat (RTE) meat and poultry products has become a significant
food safety concern. Biofilms formed by Listeria are a . . .
... Or try protective cultures to control E. coli O157:H7 in
ground beef.
Protective cultures are specifically selected and developed for
their ability to control the growth of pathogenic or spoilage
microorganisms in fermented foods. The bacteria involved are . . .
Use organic acids to control E. coli O157:H7 in ground
beef.
Organic acids are widely used to reduce the number of bacterial
pathogens on meat carcasses and some meat products. Although the
antibacterial mechanism involved is not thoroughly understood, it . . .
Organic acid films optimize vegetable safety.
Fresh produce poses safety concerns because fruits and vegetables
are often eaten raw or minimally cooked. An antimicrobial coating can
provide a continuous barrier against pathogens that might . . .
A novel approach for rapid identification and sequencing of
different bacteriocins.
Bacteriocins--inhibitory proteins--produced by lactic acid bacteria
(LAB) are considered natural antimicrobials that may enhance the safety
of foods. With numerous claims of new bacteriocins . . .
Package meat.(In Brief...)
Processors who package meat want it to be free of pathogens and to
have an attractive color in the display case. Using the right elements
can assist processors in reaching that goal. In tests, . . .
Antimicrobial properties.(In Brief...)
Scientists have investigated the antimicrobial properties of
phenolic extracts from various Portuguese wild edible mushroom
species--L. deliciosus, S. imbricatus and T. . . .
Foodborne pathogens.(In Brief...)
Foodborne pathogens cause about 76 million illnesses and 5,200
deaths a year in the United States alone. A new approach to improving
food safety could help reduce these incidences. One new . . .
Fermentation technology: Safety in a bioreactor.
Fermented foods and ingredients generally have a good safety
record. With the exception of isolated incidents of foodborne disease in
some fermented dairy and meat products, the biochemical nature . . .
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