Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005




Скачать 191.2 Kb.
НазваниеProject Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005
страница5/5
Дата02.11.2012
Размер191.2 Kb.
ТипДокументы
1   2   3   4   5

Over the first year of this project, comparison of methods that have been routinely used by the participants will be compared, with particular focus on justification for use of the particular method. Additionally, an exhaustive review of literature will be done. The review of methods used by the participants and of those in the literature will allow the development of a review document to be published by the multi-state project participants. Furthermore, this review will allow the development of collaborative inter-laboratory studies to investigate the various variables (factors) associated with the testing methods. The factors or variable that must be evaluated to develop a standardized method are given in Table 1.

The inter-laboratory studies will be conducted by Alabama, Arkansas, Iowa, Kentucky, Michigan, Minnesota, Mississippi, Nebraska, New York, North Carolina, South Carolina, Tennessee and Virginia. It is anticipated that the first annual project meeting will be devoted to the review indicated above, and subsequently to a prioritization of the factors to be evaluated. Annual plans of work (POWs) will consist of experiments to be carried out by the participants to collect essential data for each factor. Subsequently, data will be interpreted by the participants so that recommendations can be made. The annual meetings will serve as a primary means of exchanging and comparing data.

The last phase of the project will be an overall evaluation of the developed method(s) with various treatments and food commodities. It is anticipated that one single protocol will not be fully applicable to all commodities, and that minor modification will be needed to apply the central protocol. Thus, this latter evaluation will be essential to development of final recommendation on a standardized testing procedure.


Aim 2. Validation of the effectiveness HACCP Systems in Food Processing Plant Environments

To develop time/temperature formulas that can be used to develop user-friendly charts for processors to establish CCPs, extensive review of literature for prediction equations for thermal properties of meat products, for unsteady-state heat transfer in meat or similar processing environments and for microbial activity (e.g. cell growth, toxin production, etc.) under various environmental conditions will be done at the University of Nebraska by Food Engineers. An integration of various relationships into models predicting microbial activity based on processing environmental conditions and type of meat product, and construction of a database for several processing scenarios will be done to develop the preliminary time/temperature formulas.

To ensure that the preliminary formulas are accurate, validation (correlation) of prediction models with actual time, temperature and activity measurements made in a laboratory setting at the University of Nebraska. Further validation (correlation) of prediction models with actual time, temperature and activity measurements made in a full-scale processing setting in food processing environments in Nebraska, Virginia and Iowa, North Carolina and Mississippi. All data generated will be sent to the University of Nebraska for analysis and to correlate predicted models with actual observations. Simple, easy to use, time/temperature and activity charts (in English and Spanish) for selected meat products and organisms will be developed and distributed to the meat industry and regulatory agencies.

In order to determine the correlation between temperature loss in a food product and the impact room temperature has on that product, temperature data will be collected in both laboratory settings and in food processing plant environments. Room temperature and product temperature will be recorded. Data collected in Virginia will be sent to UNL for statistical calculations. Food Engineers at UNL will utilized data collected at food processing facilities in Nebraska and Virginia to develop formulas that can be used in the food industry to determine when a corrective action should be taken.

Another approach we will use to validate that hazards are being controlled will by direct microbial evaluation before and after CCPs in the process, HACCP implementation, and/or corrective actions are taken. Microbial analysis can be used to validate the microbiological adequacy of the processes of food production. Because the food processing industry is so varied, a number of processing plants, HACCP systems, CCPs and corrective actions need to be examined to fulfil the need for validated HACCP plans.

Scientists in Nebraska, Virginia and Iowa, North Carolina and Mississippi will identify HACCP issues specific to the food processors that they have close ties with. Many of the needs will be dictated by USDA or FDA recommendations to provide “statistically sound scientific evidence” to support the HACCP plan. Microbial data including counts of total aerobic organisms, coliform/generic E. coli, psychrotropic organisms, lactic acid bacteria, pseudomonads, and acid tolerant organisms will be collected. Pathogen information will be collected at the plant’s request/permission. Data collected will be shared among the cooperating states to prevent duplication of work and to develop one document that can be used by food processors and regulatory agencies.

ORGANIZATION

The member ship of the Regional technical Committee includes:

  1. The regional administrative advisor (non-voting);

  2. A technical representative of each cooperative experiment station, appointed by the respective Director.

  3. A technical representative of each cooperative USDA research division or other Federal agency named by the Director of the division or Head of the agency;


An executive committee consisting of Chairman, Vice Chairman, and Secretary, elected by the Technical Committee members, is designated to conduct business of the Technical Committee between meeting and to perform other duties assigned by the Technical Committee. The term of office for each Executive Committee member is two years. The progression is Secretary, Vice chairman to Chairman, for a total of six years.

The duties of the Technical Committee will be to coordinate planning and work of the project and make such recommendations as are necessary through the Administrative Advisor to the Southern Association of Agricultural Experiment Station Directors. The functions of the chair will be to preside over meeting and edit the annual report. The recording secretary shall take minutes at the annual meeting and distribute these to members of the committee within a month of the meeting.

The Technical Committee will meet annually to review progress, develop research plans and coordinate research efforts in order to maintain the Committee’s focus on the objectives identified in the project. During the annual meeting, the research coordinators from each of the lead states (Table 1) will summarize for the entire Regional Technical Committee the plan of work for the next year in the specified research areas in meeting the goals of each objective. In addition to the annual meeting, the coordinators are responsible for maintaining active communication with their cooperating stations principal investigator in order to maintain a current knowledge base of research accomplishment within the specified problem area. This linkage will enhance the research effectiveness and productivity, reduce duplication and unnecessary work, and strengthen the regionality among cooperating stations.

Copies of the Annual Progress Report, including major accomplishments of contributing project and minutes of the annual meeting will be distributed each year.


SIGNATURES

Enhancing Food Safety Through Control of Food-borne Disease Agents


______________________________ ___________

Regional Administration Advisor Date


______________________________ ___________

Chairman, Regional Directors Date


______________________________ ___________

Administrator, Date

Cooperative State Research, Education, Extension Service

Table 1. Objectives and Procedures. Coordinating station is designated first and is in bold.


Objective 1: Pre-harvest reduction of food borne pathogens in animals and the environment

Aim 1: Development and optimization of therapeutic methods to eliminate or reduce E. coli O157:H7 from cattle.

  1. Effect of acid resistance-inhibiting analog drugs on E. coli O157:H7 shedding from experimentally infected calves.

  2. Screening and use of O157-lytic bacteriophage to clear O157 from infected calves.

  3. Management of tilmicosin treatment of cattle to prevent antibiotic-induced O157 shedding from infected calves.

States: AL, NY, KY, NE


Aim 2: Preventative natural barriers to the colonization of food borne pathogens

States: KY, AL, NY, MN. NE


Aim 3: Defining food borne pathogen survival in manure and manure-amended soil use for fruit and vegetable production

States: NY, AL, KY, IA, MN

Aim 4: Development of Methods to detect pathogens in pre-harvest environments and monitor rates of development and transfer of resistance to antibiotics.


States: MN, NE, AL, KY, NY


Objective 2. Chemical and Physical Decontamination in Food Processing Plant Environments


Aim 1. Develop Method for Determining the Efficacy of Pathogen Reduction (Decontamination) Treatments for Raw Food Commodities

States: AL, KY, NC, AR, IA, MS, VA, SC, MN, NE


Aim 2. Validation of the effectiveness of HACCP Systems in Food Processing Plant Environments

States: NE, VA, NC, IA, MS

REFERENCES


Adams, M.H., M. Colberg, R.E. Hierholzer, J.M. Kopek, J.P. McGinnis, M.A. Reiber and A.L. Izat. 1990. Effects of various chill water treatments on incidence and levels of salmonellae on processed carcasses. Poultry Sci. 69(Sl):152.


Adler-Mosca, M.H., J.L. Hottenstein, G.M. Lucchini, A. Burnens, and M. Altwegg. 1991. Development of resistance to quinolones in five patients with Campylobacteriosis treated with norfloxacin or ciprofloxacin. Eur. J. Clin. Microbiol. Infect. Dis. 10:953-957.


Alisky, J., K. Iczkowski, A. Rapoport, and N. Troitsky. 1998. Bacteriophages show promise as antimicrobial agents. J. Infect. 36:5-15.


Altekruse, S., M.L. Cohen, and D.L. Swerdlow. 1997. Emerging foodborne diseases. Emerging Infectious Diseases 3.


ASM, American Society for Microbiology Press Release, May, 1997. Financial impact of foodborne diseases. Economic Research Service, USDA. Washington, DC.


Atkinson, R.L., F.H. Kratzer and G.F. Stewart. 1957. Lactose in animal and human feeding: A Review. J. Dairy Sci. 50:1114-1132.


Ausubel, F.M., R. Brent, R.E Kingston, D.D. Moore, J.G. Seidman, J.A. Smith, K. Struhl. Current Protocols in Molecular Biology. 1999. John Wiley and Sons. Chapter 15.


Bell, K.Y., C. C. Cutter, and S.S. Sumner. 1997. Reduction of food-borne micro-organisms on beef carcass tissue ausing acetic acid, sodium bicarbonate, and hydrogen peroxide spray washes. Food Micro. 14: 439-448.


Bell, B. P., M. Goldoft, P. M. Griffin, M. A. Davis, D. C. Gordon, P. I. Tarr, C. A. Bartleson, J. H. Lewis, T. J. Barrett, J. G. Wells, R. B. Baron, and J. Kobayashi. 1994. A multistate outbreak of Escherichia coli O157:H7-associated bloody diarrhea and hemolytic uremic syndrome from hamburgers. The Washington experience. J. Am. Med. Assoc. 272:1349-1353.


Bender, F.G. 1992. The effect of trisodium phosphate on Salmonella, Escherichia coli Enterobacteriaceae, and aerobic plate counts on broiler carcasses, pp. 215-217 In: Proc. 19th World Poultry Congress (vol III), Amsterdam, The Netherlands.


Beery, J.T., M.B. Hugdahl and M.P. Doyle. 1988. Colonization of the gastrointestinal tracts of chicks by Campylobacter jejuni. Appl. Environ. Microbial. 54:2365-2370.


Besser, T. E., D. D. Hancock, L. C. Pritchett, E. M. McRae, D. H. Rice, and P. I. Tarr. 1997. Duration of detection of fecal excretion of Escherichia coli O157:H7 in cattle. J. Infect. Dis. 175:726-729.


Besser, T. E., S. M. Lett, J. T. Weber, M. P. Doyle, T. J. Barrett, J. G. Wells, and P. M. Griffin. 1993. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. J. Am. Med. Assoc. 269:2217-2220.


Beuchat, L.R. 1992. Surface disinfection of raw produce. Dairy Food Environ. Sanit. 12:6-9.


Beuchat, L.R. 1996. Pathogenic microorganisms associated with fresh produce. J. Food Prot. 59:204-216.


Beuchat, L.R., and R.E. Brackett. 1990. Growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging, temperature and time. J. Food Sci. 55:755-758, 870.


Beuchat, L.R., and R.E. Brackett. 1991. Behavior of Listeria monocytogenes inoculated into raw tomatoes and processed tomato products. Appl. Environ. Microbiol. 57:1367-1371.


Bilgili, S.F., D.E. Conner, and L. Pinion. 1996. Broiler skin color as affected by organic acids: influence of concetration and method of application (Abstract). Presented at Ann. Mtg. Southern Poult. Sci. Soc. , Jan. 22-23, Atlanta.


Brackett, R.E. 1987. Antimicrobial effect of chlorine on Listeria monocytogenes. J. Food Prot. 50:999-1003.


Brackett, R.E. 1994. Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables, p. 269-312. In minimally processed refrigerated fruits and vegetables. Chapman and Hall, New York.


Brown, C. A., B. G. Harmon, T. Zhao, and M. P. Doyle. 1997. Experimental Escherichia coli O157:H7 carriage in calves. Appl. Environ. Microbiol. 63:27-32.


Buzby, J.C. and T. Roberts. 1996. ERS updates US foodborne disease costs for seven pathogens. Food Rev. 19:20-25.


Buzby, J.C., B.M. Allos, and T. Roberts. 1997. The economic burden of Campylobacter-associated Guillain-Barre syndrome. J. Infect. Dis. 176:S192-S197.


CDC, 1994. Addressing emerging infectious disease threats to health: A prevention strategy for the United States. Atlanta, GA: US Dept. of Health and Human Services, Public Health Service.


Centers for Disease Control. 1995. Escherichia coli O157:H7 outbreak linked to commercially distributed dry-cured salami-Washington and California 1994. Morbid. Mortal. Weekly Rep. 44:157-160


Centers for Disease Control. 1996. Outbreak of Escherichia coli O157:H7 infections associated with drinking unpasteurized commercial apple juice--British Columbia, California, Colorado, and Washington, October 1996. Morbid. Mortal. Weekly Rep. 45:975.


Charvalos, E., E. Peteinaki, I. Spyridaki, et al. 1996. Detection of ciprofloxacin resistance mutations in Campylobacter jejune gyrA by nonradioisotopic single-strand conformation polymorphism and direct DNA sequencing. J. Clin. Lab. Anal. 10:129-133.

65:410.


Chung, K.C. and J.M. Goepfert. 1970. Growth of Salmonella at low pH. J. Food Sci. 35:326-328.


Conner, D.E. and S.F. Bilgili. 1994. Skin attachment model for improved laboratory evaluation of potential carcass disinfectants for their efficacy against Salmonella attached to broiler skin. J. Food Prot. 57:684-688.


Corrier, D.E., A. Hinton, Jr., R.L. Ziprin, R.C. Beier and J.R. DeLoach. 1990. Effect of dietary lactose on cecal pH, bacteriostatic VFA and Salmonella typhimurium colonization of broiler chicks. Avian Dis. 34:617-625.


Corrier, D.E., D.G. Nisbet and J.R. DeLoach. 1996. Effect of dosage titration of a characterized CE culture on salmoneIla resistance in broiler chicks. South. Poult. Sci. Abstracts p. 23.


Costilow, R. N., Uebersax, M. A., and Ward, P. J. 1984. Use of chlorine dioxide for controlling microorganisms during the handling and storage of fresh cucumbers. J. Food Sci. 49:396-401.


Cox, N.A., J.S. Bailey, M.E. Berrang, J.M. Mauldin, and R.J. Buhr. 1996. A dramatic reduction in the Salmonellae contamination in commercial broiler hatcheries in the past five years. Abstract. South. PouIt. Sci. 17:46.


Cray, W. C., and H. W. Moon. 1995. Experimental infection of calves and adult cattle with Escherichia coli O157:H7. Appl. Environ. Microbiol. 61:1586-1590.


Dickens, J.A. and N.A. Cox. 1992. The effect of air scrubbing on moisture pickup, aerobic plate counts, Enterobacteriaceae, and the incidence of Salmonella on artificially inoculated broiler carcasses. Poultry Sci. 71:560-564.


Dickson, J.S. 1991. Control of Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli O157:H7 on beef in a model spray chilling system. J. Food Sci. 56:191-193.


Dickson, J.S. and M.E. Anderson. 1992. Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review. J. Food Prot. 55:133-140.


Diez-Gonzalez, F., T. R. Callaway, M. G. Kizoulis, and J. B. Russell. 1998. Grain feeding and the dissemination of acid-resistant Escherichia coli from cattle. Science 281:1666-1668.


Dormedy, E., M. Brashears, and C. Cutter. Validation of acid washes as critical control points in HACCP Systems. J. Food Prot. (In Press).


Dryden, M.S., R.J. Gabb, and S.K. Wright. 1996. Empirical treatment of severe acute community-acquired gastroenteritis with ciprofloxacin. Clin. Infect. Dis. 22:1019-1025.


Emswiler, B.S., A.W. Kotula, and D.K. Rough. 1976. Bactericidal effectiveness of three chlorine sources used in beef carcass washing. J. Anim. Sci. 42:1445-1450.


Faith, N. G., J. A. Shere, R. Brosch, K. W. Arnold, S. E. Ansay, M. S. Lee, J. B. Luchansky, and C. W. Kaspar. 1996. Prevalence and clonal nature of Escherichia coli O157:H7 on dairy farms in Wisconsin. Appl. Environ. Microbiol. 62:1519-1525.


Food and Drug Administration. 1995. Secondary direct food additive permitted in food for human consumption. Federal Register. 60 (42):11899-11900.


Fratamico, P. M., Deng, M. Y., Strobaugh, T. P., and S. A. Palumbo. 1997. Construction and Characterization of Escherichia coli O157:H7 Strains Expressing Firefly Luciferase and Green Fluorescent Protein and Their Use in Survival Studies. J. Food Prot. 60:1167-1173.


Freter, R. and G.W. Jones. 1976. Adhesive properties of Vibrio cholera: nature of the interaction with mucosal surfaces. Infect. Immun. 14:246-253.


FSIS. 1995. Food Safety Research: current activities and future needs. Washington, DC, USDA. Fang, F.C., S.J. Libby, N.A. Buchmeier, P.C. loewen, J. Switala, J. Harwood, and D.G. Guiney. 1992. The alternative  factor KatF (RpoS) regulates Salmonella virulence. Proc. Natl. Acad. Sci. USA 89:11978-11982.


Gaunt, P.N. and L.J. Piddock. 1996. Ciprofloxacin resistant Campylobacter spp. in humans: an epidemiological and laboratory study. J. Antimicrob. Chemother. 37:747-757.


Gibreel, A., E. Sjogren, B. Kaijser, B. Wretlind, and O. Skold. 1998. Rapid emergence of high-level resistance to quinolones in Campylobacter jejuni associated with mutational changes in gyrA and parC. Antimicrob. Agents Chemother. 42:3276-3278.


Goren, E.W.A. de Jong, P Doornebal, JP. Koopman and H.M. Kennis. 1984. Protection of chicks against salmonella infection by spray application of intestina1 microflora in the hatchery. Vet. Quart. p.73.


Griffin, P. M., and R. V. Tauxe. 1991. The epidemiology of infections caused by Escherichia coli O157:H7, other enterohemorrhagic E. coli, and the associated hemolytic uremic syndrome. Epidemiol. Rev. 13:60-98.


Hancock, D. D., T. E. Besser, M. L. Kinsel, P. I. Tarr, D. H. Rice, and M. G. Paros. 1994. The prevalence of Escherichia coli O157:H7 in dairy and beef cattle in Washington State. Epidemiol. Infect. 113:199-207.


Harris, N.V., N.S. Weiss, and C.M. Nolan. 1986A. The role of poultry and meats in the etiology of Campylobacter jejune/coli enteritis. Am. J. Public Health 76:407-411, 1986A.


Harris, N.V., D. Tompson, D.C. Martin, and C.M. Nolan. 1986B. A survey of Campylobacter and other bacterial contaminants of pre-market chicken and retail poultry and meats, King County, Washington. Am. J. Public Health 76:401-406.


Heisig, P. and R. Tschorny. 1994. Characterization of fluoroquinolone resistant mutants of Escherichia coli selected in vitro. Antimicrob. Agents Chemother. 38:1284-1291.


Hong, J.H. and K.C. Gross. 1998. Surface sterilization of whole tomato fruit with sodium hypochlorite influences subsequent postharvest behavior of fresh cut slices. Postharvest Biol. Technol. 13: 283-286.


Horvath, M., L. Bilitzky, and J. Huttner. 1985. Ozone. Elsevier, Amsterdam.


Hovde, C. J., P. R. Austin, K. A. Cloud, C. J. Williams, and C. W. Hunt. 1999. Effect of cattle diet on Escherichia coli O157:H7 acid resistance. Appl. Environ. Microbiol. 65:3233-3235.


Hume, M., D. Corrier, D. Nisbet, and J. DeLoach. 1996. Effect of challenge time and dosage on salmonella crop and cecal colonization in broiler chicks following treatment with a characterized competitive exclusion culture. Abstracts South. Poult.


Hugdahl, M.B., J.T. Beery and M.P. Doyle. 1988. Chemotactic behavior

of Campylobacter jejuni. Infec. Immun. 5 11536-546.


Husmann, M., A. Feddersen, A. Steitz, C. Freitag, and S. Bhakdi. 1997. Simultaneous identification of campylobacters and prediction of quinolone resistance by comparative sequence analysis. J. Clin. Microbiol. 35:2398-2400


Izat, A.L., M. Colberg, M.H. Adams, M.A. Reiber, and P.W. Waldroup. 1989. Production and processing studies to reduce the incidence of salmonellae on commercial broilers. J. Food Prot. 52:670-673.


Konkel, M.E. and W. Cieplak. 1996. Molecular pathogenesis of Campylobacter enteritis. In: Anonymous. Plenum Press, New York, N.Y. pp. 133-147.


Kotula, A.W., G.J. Banwart, and J.A. Kinner. 1967. Effect of postchill washing on bacterial counts of broiler chickens. Poultry Sci. 46:1210-1216.


Kudva, I.T., S. Jelacic, P.I. Tarr, P. Youderian, and C.J. Hovde. 1999. Biocontrol of Escherichia coli O157 with O157-specific bacteriophages. Appl. Environ. Microbiol. 65:3767-3773.


Lillard, H. S. 1979. Levels of chlorine and chlorine dioxide of equivalent bactericidal effect in poultry processing water. J. Food Sci. 44:1594-1597.


Lillard, H.S. 1980. Effect on broiler carcasses and water of treating chiller water with chlorine or chlorine dioxide. Poultry Sci. 59:1761-1766.


Lillard, H.S. 1982. Improved chilling systems for poultry. Food Technol. 36:58-67.


Lillard, H.S., L.C. Blankenship, J.A. Dickens, S.E. Craven and A.D. Shackelford. 1987. Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses. J. Food Protect. 50:112-114.


Marks, S. and T. Roberts. 1993. E. coli O157;H7 ranks as the forth most costly foodborne disease. Food Rev. 16(3): 51-59.


May, K.N. 1974. Changes in microbial numbers during final washing and chilling of commercially slaughtered broilers. Poultry Sci. 53:1282-1285.

Mead, P.S., L. Slutsker, Vance Dietz, L.F. McCaig, J.S. Bresee, Craig Shapiro, P.M. Griffin, and R. V. Tauxe. 1999. Food-Related Illness and Death in the United States. Emerg. Inf. Dis. 5(5): 1-38.


Mead, G.C. and N.L. Thomas. 1973. Factors affecting the use of chlorine in the spin-chilling of eviscerated poultry. Br. Poult. Sci. 14:99-117.


Mead, G.C., B.W. Adams, and R.T. Parry. 1975. The effectiveness of implant chlorination in poultry processing. Br. Poultry Sci. 16:487-496.

Mountney, G.J. and J. O'Malley. 1965. Acids as poultry meat preservatives. Poultry Sci. 44:582-586.


National Advisory Committee on Microbiological Criteria for Foods. 1998. Hazard Analysis and Critical Control Point Principles and Application Guidelines. J. Food Prot. 61(6) 762-775.


National Research Council. 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. Food Protection Committee, National Academy of Sciences – National Research Council, Washington, D.C.


Nutritional Manipulation of the Gastrointestinal Tract Miles, R.D. 1993. ManipuIation of the microflora of the gastrointestinal tract: Natural ways to prevent colonization by pathogens. In: Biotechnology in the Feed Industry. Proc. Ninth Ann. Symp. Alltech’s Technical Publications. Nicholasville, KY, p. 133.


Neill, M. A., P. I. Tarr, D. N. Taylor, A. F. Trofa. Escherichia coli. In: Hui, Y. H., J. R. Gorham, K. D. Murrell, D. O. Oliver, editors. Foodborne disease handbook 1994. New York: Marcel Dekker; 1994. pp. 169-213.


Newman, K.E. 1995. The immune system: Nature’s defense mechanism manipulating it through nutrition. In: Biotechnology in the Feed Industry. Proceedings of Alltech’s 11 th Annual Symposium. T.P Lyons and K.A. Jacques (Eds). Nottingham University Press, Loughborough, Leics. UK. 77-86.


Newman, K.E. 1994. Mannan oligosaccharides: Natural polymers with significant impact on the gastrointestinal microflora and the immune system. BiotechnoIogy in the Feed Industry. Proceedings of Alltech’s 10th Annual Symposium. T.P Lyons and K.A. Jacques (Eds). Nottingham University Press, Loughborough, Leics. UK. 167-174.


Newman, K.E., P. Spring, and K.A. Dawson. 1996. Effect of a dried CE culture (Avi-Free) on Salmonella colonization in broilers. Abstract Poult. Sci. (Submitted).


On, S.L.W. 1996. Identification methods for campylobacters, helicobacters, and related organisms. Clin. Micr. Rev. 9:405-422.


OyarzabaI, O.A., D.E. Conner, and W.T. Blevins. 1995. Fructooligosaccharide utilization by Salmonellae and potential direct-fed microbial bacteria for poultry. J. Food Prot. 58: 1192-l 196.


Oyofo, B.A., R.E. Drolesky, J.O. Norman, H.H. Mollenhauer, R.L. Ziprin, D.E. Carrier and J.R. DeLoach. 1989. Inhibition by mannose of in vitro colonization of chicken small intestine by Salmonella phimuriztm. Poult. Sci. 68: 135 1-1356.


Piddock, L.J. 1995A. Quinolone resistance and Campylobacter spp. J. Antimicrob. Chemother. 36:891-898.

Piddock, L.J. 1995B. Mechanisms of resistance to fluoroquinolones: state-of-the-art 1992-1994. Drugs 49:29-35.


Pollman, D.S. 1986. Non-nutritive feed additives. What are they? Additives, flavors, enzymes and probiotics in animal feeds. Proceedings of the 22nd Annual Guelph Nutrition Conference. Universtiy of Guelph, Guelph, Ontario, Canada.


Pollman D.S., D.M. BaineIson and E.R. Peo. 1980. Effects of microbial feed additives on performance of starter and growing-finishing pigs. J. Anim. Sci. 51:577.


Price, S.B., C.-M. Cheng, C.W. Kaspar, J.C. Wright, F.J. DeGraves, T.A. Penfound, M.-P.C. Cornet, and J.W. Foster. 2000. Role of rpoS in acid resistance and fecal shedding of Escherichia coli O157:H7. Appl. Environ. Microbiol. In press.


Ranken, M.D., G. Clewlow, D.H. Shrimpton, and B.J.H. Stevens. 1965. Chlorination in poultry processing. Br. Poult. Sci. 6:331-337.


Rasmussen, J.L., D.A. Odelson, and F.L. Macrina. 1986. Complete nucleotide sequence of ermF, a macrolide-lincosamide-streptogramin B resistance determinant from Bacteroides fragilis. J.Bacteriol. 168: 523-533.


Rasmussen, M. A., W. C. Cray, T. A. Casey, and S. C. Whipp. 1993. Rumen contents as a reservoir of enterohemorrhagic Escherichia coli. FEMS Microbiol. Lett. 114:79-84.


Riley, L. W., R. S. Remis, S. D. Helgerson, G. B. McGee, J. G. Wells, B. R. Davis. 1983. Hemorrhagic colitis associated with a rare Escherichia coli serotype. N. Engl. J. Med. 308:681.


Robach, M.C. 1979. Extension of shelf-life of fresh, whole broilers using a potassium sorbate dip. J. Food Protect. 42:855-857.


Ruiz, J., P. Goni, F. Marco, F. Gallardo, B. Mirelis, T. Jimenez De Anta, and J. Vila. 1998. Increased resistance to quinolones in Campylobacter jejuni: a genetic analysis of gyrA gene mutations in quinolone-resistant clinical isolates. Micorbiol. Immunol. 42:223-226.


Russell, S.M., D.C. Fletcher, J.M. Walker and J.S. Bailey. 1993. The effect of hydrogen peroxide and sodium bicarbonate rinses on the recovery of bacteria from broiler carcasses. Poultry Sci. 72(Sl):190.


Scheoni, J.L. and MP Doyle. 1992. Reduction of Campylobacter jejuni colonization of chicks by cecum-colonizing bacteria producing anti-C. jejuni metabolites. Appl. Environ. Microbial. 58:664-670.


Schoeni, J.L. and A.C.L. Wong. 1994. Inhibition of Campylabacter jejuni colonization in chicks by delined CE bacteria. Appl. Environ. Microbial. 60:1191-1197.


Schlech, W. F., III. P. M. Lavigne, R. A. Bortolussi, A. C. Allen, E. V. Haldane, A. J. Wort, A. W. Hightower, S. E. Johnson, S. H. King, E. S. Nicholls, and C. V. Broome. 1983. Epidemic listeriosis: evidence for transmission by food. N. Engl. J. Med. 308:203-206.


Sheldon, B.W. and A.L. Brown. 1986. Efficacy of ozone as a disinfectant for poultry carcasses and chill water. J. Food Sci. 51:305-309.


Shere, J. A., K. J. Bartlett, and C. W. Kaspar. 1998. Longitudinal study of Escherichia coli O157:H7 dissemination on four dairy farms in Wisconsin. Appl. Environ. Microbiol. 64:1390-1399.


Smith, K.E., J.M. Besser, C.W. Hedberg, F.T. Leano, J.B. Bender, J.H. Wicklund, B.P. Johnson, K.A. Moore, and M.T. Osterholm. 1999. Quinolone-resistant Campylobacter jejune infections in Minnesota, 1992-1998. New England J. Med. 340:1525-1532.


Spring, P. 1995. Competitive exclusion of Salmonella using bacterial cultures and oligosaccharides In: Biotechnology in the Feed Industry. Proceedings of Alltech’s 1 lth Annual Symposium. T.P. Lyons and K.A. Jacques (Eds). Nottingham University Press, Loughborough, Leics. UK, 383-388.


Spring, P. 1997. Effect of mannanoligosaccharide on different cecal parameters

and on cecal concentration of enteric pathogens in poultry. Dissertation.

Federal Institute of Technology, Zurich, Switzerland.


Stern, N.J., J.S. Bailey and N.A. 60x. 1996. MCE to control Campylubacter

in turkeys and broiler chickens. Abstracts South. Poult. Sci. Sot. 17:4.


Stevenson, K.E., R.A. Merkel, and H.C. Lee. 1978. Effects of chilling rate, carcass fatness and chlorine spray on microbiological quality and case-life of beef. J. Food Sci. 43:849-852.


Taylor, D.E. 1992. Antimicrobial Resistance of Campylobacter jejune and Campylobacter coli to Tetracycline, Chloramphenicol, and Erythromycin. In: Campylobacer jejune: Current Status and Future Trends. p. 74.


Tamblyn, K. D., D. E. Conner, and S. F. Bilgili, 1997. Utilization of the skin attachment model to evaluate the antibacterial activity of potential carcass treatments. Poultry Sci. 76: 1318-1323.


Tauxe, R., C. Friedman, L. Slutsker, and N. Bean. 1998. The epidemiology of produce-related foodborne outbreaks in the United States. Presented at Annu. Mtg. Inst. Food Technol., June 20-24, Atlanta, GA.(paper 48-2).


Trieber, C.A., and D.E. Taylor. 1999. Erythromycin resistance in Campylobacter. 10th International Workshop on CHRO. Baltimore, MD.


United States Department of Agriculture Food Safety and Inspection Service. 1996. Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems. Final Rule. Federal Register. 61:38806-38989


Wang, G., T. Zhao, and M. P. Doyle. 1996. Fate of enterohemorrhagic Escherichia coli O157:H7 in bovine feces. Appl. Environ. Microbiol. 62:2567-2570.


Wiedemann, B. and P. Heisig. 1994. Mechanisms of quinolone resistance. Infection 22:S73-S79.


Wilson, D.L., S.R.Abner, T.C. Newman, L.S. Mansfield, and J.E. Linz. 2000. Identification of ciprofloxacin resistant Campylobacter jejuni by means of a fluorogenic PCR assay. Antimicrobial Agents and Chemotherapy (submitted).


Yu, S., H. Ding, J. Seah, K. Wu, Y. Chang, K.S. Chang, M.F. Tam, and W. Syu. 1998. Characterization of a phage specific to hemorrhagic Escherichia coli O157:H7 and disclosure of variations in host outer membrane protein OmpC. J. Biomed. Sci. 5:370-382.


Zeitoun, A.A.M. and J.M. Debevere. 1992. Decontamination with lactic acid/sodium lactate buffer in combination with modified atmosphere packaging effects on the shelf life of fresh poultry. Int. J. Food Microbiol. 16:89-98.


Zhuang, R.Y., and L.R. Beuchat. 1997. Effectiveness of trisodium phosphate in killing Salmonella montevideo on tomatoes. Lett. Appl. Microbiol.


Zhuang, R.Y., L.R. Beuchat, and F.J. Angulo. 1995. Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine. Appl. Environ. Microbiol. 61:2127-2131.


Attachment B




Enhancing Food Safety Through Control of Food-borne Disease Agents


Resources:


State Committed Annual Input1 Objectives2

SY PY TY

____________________________________________________________________________________________________________________________________


Alabama 2.0 0.6 2.1 Obj. 1 Aim 1, 2, 3, 4 Obj. 2, Aim 1, 2


Arkansas 0.5 0.0 0.2 Obj. 2, Aim 2,3


Iowa 0.1 0.0 0.2 Obj 1, Aim 3, Obj. 2 Aim 1, 2


Kentucky 0.1 0.15 0.15 Obj. 1, Aims 1,2, 3, 4 Obj. 2, Aim 1


Michigan 0.5 0.5 0.5 Obj. 1 Aim 4


Minnesota 0.1 0.2 0.2 Obj. 1 Aim 2,3 and Obj. 2 Aim. 1


Mississippi 0.1 0.0 0.0 Obj. 1 Aims 1, 2


Nebraska 0.5 0.2 0.3 Obj. 1 Aim 1,4 Obj. 2 Aim 2

New York 0.1 0.2 0.2 Obj. 1 Aim 1, 2, 3, 4



North Carolina 0.4 0.2 0.2 Obj. 2 Aim 1,2


South Carolina 0.2 0.0 0.0 Obj. 2 Aim 1


Tennessee 0.1 0.1 0.1 Obj. 2 Aim 1,2


Virginia 0.3 0.0 0.0 Obj. 2, Aims 1, 2

Total 5.0 2.15 4.15



1SY = scientist years, PY = professional years, TY = technical years


2As listed in Table 1

Attachment A


Enhancing Food Safety Through Control of Foodborne Disease Agents


Project Leaders (*), Participants, Location, Area of Specialization, and Discipline


Participants____________________State________Institution1_______________Area of Specialiazation__________Discipline_____


D.E. Conner*, J.M. Barbaree, J. AL Alabama AES microbiology, poultry, beef Animal Science,

Weese, Chen-i Wei, S.B. Price Poultry Science,

J. Wright, Fred DeGraves Food Science


M.G. Johnson* AR Arkansas AES poultry, microbiology, Food Science,

Poultry Science



J. Dickson* IA Iowa AES microbiology Food Science


M.C. Newman* KY Kentucky AES microbiology Animal Science

John Linz*, Linda Mansfield

Robert Walker, John Kaneene MI Michigan AES meat science, food Veterinary Sci.


Diez-Gonzales, F.* MN Minnesota AES microbiology Food Science

Pre-harvest Food Safety

D.L. Marshall*, MS Mississippi AES muscle food safety/seafoods Food Science


P. Curtis*, K. Keener NC North Carolina AES poultry and egg Food Science,

B.W. Sheldon Fruits and vegetables Poultry Science

Microbiology



M.M. Brashears*, C. Weller NE Nebraska AES microbiology, HACCP Food Science

Food Engineering

Randy Worobo* NY New York AES Food Safety Food Science



S. Barefoot*, T.A. Hughes, R.F. SC South Carolina AES microbiology, HACCP Food Science,

Testin, F.H. Barron Microbiology,

Michael Davidson TN Tennessee AES microbiology Food Science


S.S. Sumner*, M. Pierson,

C.R. Hackney VA Virginia AES microbiology, Food Science

Produce, HACCP


1AES – Agriculture Experiment Station





1   2   3   4   5

Похожие:

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconNutraceuticals, nutrigenomics, Public Health Nutrition, Clinical and Therapeutic Nutrition, Institutional Food Administration, Food Science, Food Safety, Food Toxicology and Quality Control

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconFood Safety Counterterrorism Initiatives

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconFood and nutrition in food allergy foreword

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconThe TrainNet Future project was approved under the “Food

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconKudler Fine Food is a western United States based company, which is situated in San Diego metropolitan area. It furnishes quality food products at the

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconThe microbiological safety and quality of food / M. Barbara Lund, Tony C. Baird-Parker, Grahame W. Gould

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconCollage of Food, Agricultural and Environmental Sciences, The Ohio State University, Columbus, oh 43210-1087, usa. Dissertation Title

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconФ кгма 4/3-21/02 пп кгма 4/02
«Actions for safety and preservation of food and biological value of foodstuff. An estimation of high quality of a flour, bread,...
Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconNumber 64, September 2005

Project Number: s-295 Title: Enhancing Food Safety Through Control of Food-borne Disease Agents Duration: October 1, 2000 to September 30, 2005 iconVector-borne disease; Dengue fever; Public intervention; Interdisciplinary approach; Public health; Diagnosis. Mots-clés référencement

Разместите кнопку на своём сайте:
Библиотека


База данных защищена авторским правом ©lib.znate.ru 2014
обратиться к администрации
Библиотека
Главная страница