College-wide Navigational Links | Go to Local Content
Main Content |

USDA/AFRI Integrated Food Safety Project

Project Goals & Objectives

Project Goals

The overall goal of this integrated project is to systematically investigate the six processing technologies (EO water, LA-SDS, IR, RF, UV and UV-TiO2) that have been proven individually as effective to inactivate foodborne pathogens and viruses to identify the most effective combination of technologies for each critical control point of beef processing.

Objectives

Cattle

  • To determine the prevalence of viruses in cattle and beef products. 

Carcass

  • To identify optimal treatment conditions for EO water and levulinic acid with sodium dodecyl (LA-SDS) wash, IR heating and radio frequency (RF) treatment for achieving greatest STEC and indicator microorganism reductions on beef carcasses.

Beef cuts

  • To identify optimal treatment conditions for EO water and LA-SDS wash, IR heating, RF treatment, and UV irradiation for achieving greatest STEC and indicator microorganism reduction on non-intact beef products.

Ready-to-Eat (RTE) products

  • To Identify optimal treatment conditions of IR heating, RF treatment, UV irradiation, and UV-TiO2 for inactivation of Norovirus (NoV), STEC, and indicator microorganisms on ready-to-eat beef products.

Quality

  • To evaluate the quality attributes of non-intact beef products subjected to the optimal treatments identified from treatments on beef cuts.

Sanitation

  • To evaluate the efficacy of EO water and UV activated TiO2 (UV-TiO2) coating applied to food contact and processing equipment surfaces, food processing environment, and food packaging film for inactivation of Norovirus, STEC, and indicator microorganisms.

Technology adaptation

  • To work with our equipment partners and incorporate research findings to design prototype equipment for pilot plant testing. 
  • To work with our meat industry partners to conduct pilot plant testing on prototype equipment for their respective process control point and document the degree of inactivation of STEC, Norovirus and indicator microorganisms as well as their effects on meat quality. 

Extension and outreach

  • To conduct meat processing workshops and develop content suitable for delivery through Extension.  

Economics

  • To conduct feasibility and economic cost-benefit analyses.

top