In addition to the FY 2018 projects identified below, the Foundation for Meat and Poultry Research and Education (FMPRE) will continue to solicit, evaluate, award and administer research projects in accordance with established protocols.
Project Title: Maintenance for Literature Review: Efficacy of Interventions on Pathogens in Processed Meats and Poultry Products.
Organization: University of Wisconsin, Madison, WI
will update and expand the version one of the tabular summary of references describing antimicrobial interventions that have been tested in processed meat and poultry products. The key project objective is to provide small and very small establishments with an accessible, searchable, user-friendly tool to help them identify interventions and suitable scientific support to meet HACCP system validation requirements.
Funded jointly with the Foundation for Meat and Poultry Research
Project Title: Evaluation of bactericidal effect of phenyllactic acid on STEC in beef products.
Organization: University of Georgia Research Foundation, Athens, GA
The goal of this study is to determine the efficacy of phenyllactic acid, a natural product, as an antimicrobial treatment for elimination of the survival “tail” of foodborne pathogens, including Escherichia coli O157:H7 in beef meat
and ground beef.
Project Title: Intervention Validation: A Review
Organization: Texas A&M AgriLife Research, College Station, TX
This project will review newly identified and/or published literature that encompass multiple commercially applicable intervention strategies against biological hazards of concern for fresh meat and poultry.
Funded jointly with the Foundation for Meat and Poultry Research and
Project Title: Natural ‘green label’ fermentates from lactic acid bacteria to inhibit Listeria monocytogenes and Clostridium sporogenes (spores) on low- and high-fat beef hotdogs.
Organization: Oklahoma State University, Stillwater, OK
This project will evaluate the ability of bacteriocins and lactic acid bacteria to reduce survival of Listeria monocytogenes in high and low fat beef
hot dogs as well as their ability to convert celery powder nitrate to nitrite while simultaneously producing the inhibitory bacteriocin(s).