Real-time search results from the FSRIO's Food Safety Research Projects Database by food commodities associated with food pathogens of public health concern. The food commodities listed below were chosen to best represent the research in the Database. This information does not constitute or imply the endorsement, recommendation, or favoring by the United States Department of Agriculture or any U.S. governmental agency.
Research Projects by Food Commodity
Includes U.S. and International research on the chickens and turkeys (food animal), carcasses, raw and cooked poultry meat, ready-to-eat and processed poultry products, and more. Some research areas include: processing techniques to control foodborne pathogens in post-harvest environment; rapid detection methods to identify microbial contaminants; identification of critical control points to prevent pathogen contamination; predictive modeling of pathogens recovered from processed products; risk assessment for pathogen transmission to broilers and poultry products; and vaccine development to improve animal health.
Dairy Product Research
Includes U.S. and International research on dairy cattle (food animal), milk, cheese, yogurt, milk fat, and more. Some research areas include: optimization of processing parameters to eliminate pathogens; application of new technologies for disease control; rapid methods to detect microbial contamination; quantification of specific bacteria in probiotic fermented milk products; epidemiology and risk assessment of foodborne pathogens in dairy herds and dairy products; and improvements in milking equipment and raw milk to enhance milk safety.
Includes U.S. and International research on shell eggs, egg whites, egg yolks, egg products, and more. Some research areas include: use of thermal and non-thermal processing technologies for improved safety and quality of shell eggs; pathogen characterization throughout commercial processing; epidemiological investigation of microbial contamination in table egg production; and risk assessment of pathogen transfer from egg shell during food preparation.
Includes U.S. and International research on beef cattle (food animal), carcasses, ground beef, roast beef, and more. Some research areas include: identification of factors influencing prevalence and shedding of foodborne pathogens in feedlot cattle; changes in nutritive value of feed and vaccine development to improve animal health; predictive modeling to evaluate roast beef cooking processes and establish critical limits; microbial prevalence on the hides of beef cattle and on beef products; carcass contamination during processing; computer modeling to optimize cattle stunning; and pathogen enumeration methods.
Includes U.S. and International research on pigs (food animal), carcasses, pork meat and ready-to-eat pork products. Some research areas include: genetic, immune, and other strategies to reduce pathogen colonization and shedding; predictive modeling to identify pigs with superior immune response; improve detection methods to identify causes of swine diseases; risk modeling for foodborne zoonotic parasites in swine; critical control points in pork processing; epidemiological investigation of foodborne pathogens in pigs; and contamination of pig carcasses.
Includes U.S. and International research on finfish, shellfish, and raw and processed fish and shellfish products, such as catfish, salmon, oysters, mussels, and more. Some research areas include: processing strategies to eliminate pathogens from seafood; consumer education regarding safe seafood consumption; risk assessment for shellfish toxin monitoring schemes; rapid detection methods to determine microbiological quality; and identification of microbial contaminants in seafood.
Produce, Grain, and Bean Research
Includes U.S. and International research on food plants such as green leafy vegetables, root vegetables, fruits, nuts, sprouts, grains and beans. Some research areas include: risk models of fresh-cut produce during processing, packaging, distribution, and retail; chemical sanitizing treatments and hydrostatic pressure technologies; subtyping methods to detect and quantify viable pathogens; mycotoxin levels in cereals in the food processing chain; and pathogen attachment, survival and growth properties on pre-harvest produce.
Includes U.S. and International research mainly on fruit and vegetable juices with some research on other beverages such as bottled water and soft drinks. Research areas include: processing methods for reducing mycotoxins (patulin) in fruit juices; HACCP plan development; detection and identification methods of pathogens; thermal pasteurization and non-thermal treatments to achieve a 5-log microbial reduction level; and pathogen survival in acidic fruit juices.