Pulsed Ultraviolet Light Decontamination of Meat Conveyor Surfaces.

Contact with continuous belt conveyors during processing results in opportunities for pathogenic and spoilage microorganisms to contaminate meat products. The objective of this project is to investigate the germicidal response on the surface of food-grade conveyor belt materials treated with pulsed ultraviolet (PUV) light. Four conveyor belt types including: a stainless-steel chain-link belt, a polytetrafluoroethylene (PTFE)-coated fabric belt, a solid pliable polymer belt, and a rigid-linked polymer belt, were evaluated for the inactivation of K12-NSR strain and lactic acid bacteria (LAB).

Presence of Shiga toxin-producing Escherichia coli O-groups in small and very-small beef-processing plants and resulting ground beef detected by a multiplex polymerase chain reaction assay.

Shiga toxin-producing Escherichia coli (STEC) are associated with foodborne illnesses, including hemolytic uremic syndrome in humans. Cattle and consequently, beef products are considered a major source of STEC. E.

Incidence of Shiga toxin-producing Escherichia coli strains in beef, pork, chicken, deer, boar, bison, and rabbit retail meat.

The objective of the current study was to determine the incidence of contamination by the top 7 Shiga toxin-producing Escherichia coli (STEC) O-groups, responsible for the majority of E. coli infections in human beings, in retail meat from different animal species. Samples from ground beef (n = 51), ground pork (n = 16), ground chicken (n = 16), and game meat (deer, wild boar, bison, and rabbit; n = 55) were collected from retail vendors for the detection of 7 STEC O-groups (O26, O45, O103, O111, O121, O145, and O157).

Investigation of chemical rinses suitable for very small meat plants to reduce pathogens on beef surfaces.

Numerous antimicrobial interventions are capable of reducing the prevalence of harmful bacteria on raw meat products. There is a need to identify effective and inexpensive antimicrobial interventions that could, in practice, be used in very small meat plants because of limited financial, space, and labor resources. Eight antimicrobial compounds (acetic acid, citric acid, lactic acid, peroxyacetic acid, acidified sodium chlorite, chlorine dioxide, sodium hypochlorite, and aqueous ozone) were applied at various concentrations with small, hand-held spraying equipment, and bactericidal effectiveness was examined.

Investigation of water washes suitable for very small meat plants to reduce pathogens on beef surfaces.

Water washing with a handheld hose was performed on beef surfaces to ascertain the most effective combination of methods needed to remove potentially harmful microorganisms. For these experiments, beef brisket surfaces were experimentally inoculated with a fecal slurry containing Escherichia coli O157:H7, Salmonella Typhimurium, Campylobacter coli, and Campylobacter jejuni. In a pilot study, surfaces were washed with cold water (15 degrees C) at various water pressures, spray distances, application times, and drip times, and remaining bacterial populations were determined following the enumeration and isolation of pathogens and naturally occurring hygiene indicators (mesophilic aerobic bacteria, coliforms, and E.

A nutribusiness strategy for processing and marketing animal-source foods for children.

Nutritional benefits of animal source foods in the diets of children in developing countries indicate a need to increase the availability of such foods to young children. A nutribusiness strategy based on a dried meat and starch product could be used to increase children's access to such foods. The "Chiparoo" was developed at The Pennsylvania State University with this objective in mind.

Applying a nutribusiness approach to increase animal source food consumption in local communities.

Animal source foods (ASF) in the diets of schoolchildren are beneficial for supporting optimal physical and cognitive development. Nevertheless, behavioral change and economic development are needed to increase and sustain adequate meat product consumption by schoolchildren in developing countries. A NutriBusiness enterprise may be one way for local communities to promote economic development while increasing the availability of meat for children.