The Food Safety Consortium
Research Projects 2010-11

Unversity of Arkansas
Iowa State University
Kansas State University

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University of Arkansas

Public information and technology transfer. David Edmark

Effective competitive exclusion: increasing compliance and widespread utilization with cost-effective feed-stable isolates. Billy Hargis

Novel nanoscale delivery of selected individual phenolic compounds and combinations for synergistic activity to inhibit growth of Listeria monocytogenes, E. coli O157:H7, and Salmonella Typhimurium in model system and foods. Navam Hettiarachchy

Natural green tea and grape seed extracts and nisin to reduce conventional chemical antimicrobials to inhibit the growth of Listeria monocytogenes, E. coli O157:H7, and Salmonella Typhimurium in ready-to-eat high and low fat chicken and turkey hot dogs. Navam Hettiarachchy

New monoclonal antibody probes to Campylobacter jejuni and permitting differential enumeration of C. jejuni among other Campylobacter present on poultry. Steven Ricke

Interactions of GRAS antimicrobial treatments, anaerobic conditions, low temperature, under dark vs. lighted conditions on stress-hardened Listeria monocytogenes survival and control and differences in invasiveness in human caco-2 cell model. Steven Ricke

Numbers and variations in degree of ciprofloxacin-resistant Campylobacter on retail raw chicken carcasses. Steven Ricke

Role of protozoa in poultry drinking water in transmission of Campylobacter jejuni. Young Min Kwon

A novel gastrointestinal tract delivery system for Salmonella specific egg yolk antibodies to limit infection in the gastrointestinal tract of laying hens and chicks. Steven Ricke

Genetic construction of a novel Salmonella Typhimurium vaccine with a deletion mutation in lysine biosynthesis and a defective virulence regulatory gene. Steven Ricke


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Iowa State University

Control of antibiotic resistant Campylobacter using natural compounds. Qijing Zhang

Improving the safety of natural and organic processed pork products: preventing or reducing
the recovery and growth of pathogens injured but not killed by high pressure processing. Joseph Sebranek

Utilizing innovative technologies to disseminate food safety information on the World Wide Web. Catherine Strohbehn

Approaches to reporting information sources: pork safety risk assessments. H. Scott Hurd and Annette O'Connor



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Kansas State University

Incidence and safety of mold contamination on fresh meat and meat carcasses. Kelly J.K. Getty and Elizabeth A.E. Boyle

Packaging and storage conditions for controlling Listeria monocytogenes (LM) in uncured and cured whole muscle turkey jerky. Elizabeth Boyle and Kelly J.K. Getty

Efficacy of Advanced Oxidation Technology for control of Escherichia coli O157:H7 on beef subprimals and trimmings. James Marsden

Real time (4 hrs) enumeration of live colonies of Clostridium perfringens using the Fung Double Tube (FDT) system from beef and food samples for food safety and public health considerations. Daniel Y. C. Fung

Heterocyclic amines in ready-to-eat meat products. J. Scott Smith

Effect of antioxidants on the formation of 2-dodecylcyclobutanone in irradiated
beef patties and evaluation of the acute toxicity of 2-dodecylcyclobutanone’s metabolite and its
potential use as an irradiation marker. J. Scott Smith and Curtis L. Kastner

Evaluation and analysis of meat contaminated with low levels of ammonia gas during
cold storage. J. Scott  Smith and Curtis L. Kastner

Compartmentalization: Historical use, policy analysis, and implementation. Justin Kastner

Development and enhancement of technology mediated food safety and security
educational materials. Deanna Retzlaff and Kelly J.K. Getty

Consumer safety perceptions for locally produced, organic, and conventional meat
products.   John A. Fox

Efficacy of thermal processes and relative humidity in home-style dehydrators and commercial smokehouses for controlling Salmonella in dried whole muscle uncured poultry. Elizabeth A. E. Boyle and Kelly J.K. Getty


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