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AMI Foundation funds four new projects to reduce pathogens in meat products

According to an AMI Media Release, the Board of Directors of the American Meat Institute (AMI) Foundation has approved funding for four, new projects that explore methods of reducing the prevalence of pathogens. The projects address the reduction of E. coli O157:H7, Salmonella and Listeria monocytogenes.
The collaborative project of Washington State University and Lakeside Research is entitled Role of Super-Shedders in Determining Feedlot Pen Prevalence of E. coli O157:H7. The goal of the project is to determine that ‘super-shedder’ cattle are responsible for increased levels and spread of O157 in the feedlot.
The Kansas State University project, Elimination of E. coli O157:H7 and Salmonella spp. on Beef Trimmings Prior to Grinding Using a Controlled Phase Carbon Dioxide System: Process Validation and Quality Determinations after Packaging and Retail Display, seeks to validate the effectiveness of Controlled Phase Carbon Dioxide and determine the mechanism of action for
reducing E. coli O157:H7 and Salmonella spp. on beef trimmings used for ground beef manufacturing.


The two remaining projects work with the usage of ingredients to reduce and eliminate Lm from ready to eat products. Utah State University will investigate the use of the organic acid anion levulinate to control Lm in cured and non-cured RTE meat and poultry products. The project will evaluate the anti-listerial and organoleptic effects of levulinate alone, as well as in combination with the commonly used anti-listerial ingredients, lactate and diacetate. The title of this project is Anti-Listeria Action of Levulinate.
The final project will be conducted by the University of Wisconsin and will also address the issue of Lm and ready to eat meat and poultry products. Controlling Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products using Food-Approved Antimicrobials, will use both individually and in combination sorbate, benzoate and propionate salts to prevent growth of Lm in uncured turkey and bologna.
AMIF funds research that focuses on controlling Lm on ready-to-eat (RTE) meat and poultry products, Escherichia coli O157:H7 in fresh beef products and Salmonella in meat and poultry products. For more information on the AMI Foundation, visit http://www.amif.org

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