| Title |
Investigators | Department | Objectives | Approach Keywords | Progress Reports | Impact Statements | Publications | |
Project * COL00740 | |
| Title | Enhancing the Safety of Meat Products and Other Foods |
| Investigator(s) | Sofos, JN; Belk, KE; Scanga, JA; |
| Department | Animal Science |
| Objectives | Concerns about the safety of meat and other food products continue to exist, and, in some respects, have intensified and expanded to include, not only potential problems through natural and inadvertent, but also through potentially intentional, contamination with agents harmful to human health. Issues that increase concerns about food safety include: emergence of new and potentially more virulent pathogenic bacteria; development of resistance and cross-protection to various stresses by pathogens; increased at-risk for severe foodborne illness human populations; expanded food international trade; modified dietary, food preparation and food service preferences by consumers; and, limited food safety education of food handlers and consumers. In our efforts to address these issues and contribute to the safety of our food supply we need studies that will generate information useful to food safety risk assessors, policy makers and regulators, the food producing, processing and serving industries, public health authorities, and consumers. The knowledge generated will find application not only in food safety, but also in food security activities. Thus, the objectives of the project are to: (1) Develop knowledge that will allow improvements in live animal production, handling and transportation practices and decontamination processes or treatments at the pre-harvest, as well as the slaughtering stage, for control of bacterial pathogen contamination; (2) Develop better procedures to examine the ecology of microbial pathogens in the environment and in meat products; (3) Evaluate food formulations and processing methods, which may increase the risk of contamination of meat products with pathogens and identify formulations or processes (e.g., heating, drying, antimicrobials) to minimize such risks; (4) Examine food distribution, handling and preparation for consumption practices that may affect pathogen survival, proliferation or inactivation and develop recommendations for providing safer products at the consumer level; (5) Determine survival and growth kinetics of pathogens on raw and commercial ready-to-eat meat and poultry products of various types and formulations under various time-temperature conditions of storage (refrigeration, abusive temperatures) to identify those of high risk, and also, in so doing, generate data for risk assessments by industry, regulatory authorities and public health professionals; (6) Determine whether decontamination treatments or processes, chemical preservatives and various pathogen control interventions and strategies applied to meats affect the microbial ecology and interactions between pathogenic bacteria and spoilage microorganisms ; (7) Evaluate the potential of decontamination treatments or processes, addition of chemical preservatives to formulations, food processing methods, and multiple preservation hurdles to influence survival, resistance and cross-protection of pathogens to subsequent food processing and preservation, or host-related stresses; and (8) Disseminate the data collected from the research studies to regulatory authorities, public health agencies, the meat industry, and consumers. |
| Approach | Exploratory studies will be conducted in broth and model systems (simple product formulations) to screen treatments and select factors that may enhance or compromise the safety and quality of meat products. For further evaluation of variables, studies will be carried out on meat products, either in the laboratory or in the field, and on a pilot or commercial scale. The results will be evaluated and the information generated will be used to design subsequent experiments. The procedures and methods to be used to conduct the experiments will depend on the objectives of each study and will be selected from officially approved methodologies, the literature, previously used methods from our laboratory or alternatively, procedures will be developed. Studies will be designed to generate information beneficial to regulatory authorities, public health agencies, risk assessors, animal producers, meat processors, and consumers by: (1) examining production practices and/or interventions (feeding practices, vaccines, probiotics, washing regiments) at the pre-slaughter stage to control or reduce the prevalence of pathogens (E. coli O157:H7 and Salmonella) on live animals and on resulting carcasses and other food products; (2) developing or improving on physical, chemical and biological decontamination treatments or processes to reduce contamination of carcasses during processing; (3) identifying food processing methods (e.g., curing, drying, marination, tenderization, restructuring) that increase the risk of contamination of meat products and develop formulations or processes that will control or minimize the risk; (4) estimating survival and growth kinetics of pathogens such as L. monocytogenes on commercial RTE meat and poultry products under various time-temperature storage conditions (refrigeration and abusive temperatures) to identify products of high risk that need further attention to ensure control of the pathogen (the information generated from these studies will also be useful in future risk assessment updates); (5) investigating alternative antimicrobial treatments or formulations (lactates, diacetates, organic acids, activated lactoferrin, nisin, and combinations of these) and/or post-packaging treatments for high risk RTE meat and poultry products; (6) determining whether decontamination treatments or processes and chemical preservatives have an impact on interactions between pathogens and the natural microbial flora; (7) identifying potential stress-adaptation or resistance by pathogens following exposure to factors such as food processing methods, decontamination treatments or processes, chemical preservatives, multiple preservation hurdles, sanitizers (acidic and alkaline), heat, cold, nutrient deprivation, low water activity, storage conditions and biofilm formation on equipment surfaces to subsequent food processing, preservation (e.g., acid, heat) and host-related (gastrointestinal fluid) stresses; and, (8) evaluating consumer practices that may lead to cross-contamination with pathogens in the home, and develop potential interventions (e.g., acid treatments) to reduce or inactivate potential pathogen contamination before consumption. |
| Keywords | Meat, Food safety, Food hazards, Control of food hazards, Meat processing, Microbiology, Bacteria, Pathogens, Preservation |
| Progress Reports | |
| 1993 | Sodium lactate (1.8% w/w), sodium erythorbate (0.1% w/w), kappa-carrageenan (1% w/w), and the alginate meat binder (0.4% w/w, sodium alginate; 0.6% w/w lactic acid; and 0.075% w/w calcium carbonate) were studied for their effect on Listeria monocytogenes in raw and cooked ground beef stored aerobically at 4 C. There was no significant (P>.05) increase in numbers of L. monocytogenes during storage of raw ground beef. However, L. monocytogenes numbers were generally lower in treatments with sodium lactate, and higher in sodium erythorbate compared to controls and meat with other additives. Cooking meat to 65 C resulted in less destruction (0.56 and 1.18 log CFU/g) in samples with added alginate meat binder and kappa carrageenan, respectively, compared to the control. Survivors (2.11-3.73 log CFU/g) decreased initially and then increased slightly, but not significantly (P>.05) during storage (4 C, 6 d) of the cooked products. Samples (110g) of raw (17.2-22.6% fat) and cooked (12.6-16.4% fat) ground beef in plastic cups were stored aerobically at 4+-1 C. Lipid oxidation was measured by 4 versions of the thiobarbituric acid (TBA) test, including aqueous acid extraction-C18 (TBA-C18), direct heating, distillation and unmodified aqueous acid extraction; and by sensory evaluation of rancid odor after 0, 2, 4, 6 and 8 days of storage. The TBA-C18 method was more specific (P< .05) and its limit of determination was 2 times lower than the other methods in detecting malonaldehyde. |
| 1994 | Lag phase duration (LPD) and generation time (GT) values at a given temperature were lower for Listeria monocytogenes compared to other Listeria spp. At 4C, LPDs for L. monocytogenes strains ranged from 69.8 to 270.8 h. Of the L. monocytogenes cultures tested, strain Scott A had the longest average (209.8+-0.1 h) LPD at 4C. At 10C, LPDs ranged from 36.5 to 68.9 h, with Scott A being again one of the strains with the longest LPD (62.80.7 h). Addition of 0.5% sodium acetate, 2.0% sodium lactate, or 0.26% potassium sorbate significantly (p<0.05) decreased growth of L. monocytogenes in refrigerated turkey bologna which was surface-inoculated after thermal processing and slicing. A national audit of injection-site blemishes in beef top sirloin butts indicated that the incidence was 10.8+-72.99%, with an average weight per blemish of 123.39+-5.48 g. Effects of kappa-carrageenan (KC) on cooking yield and texture were most pronounced at the lowest NaCl level (1%) and the highest cooking temperature (83C). KC also reduced purge of vacuum-packaged slices during refrigerated storage of restructured beef rolls. The use of Na-alginate/Ca-lactate as a binder for veal leg meat increased (P<0.05) binding force and sensory score of bind and decreased cooking loss when used at 0.4%. |
| 1995 | Microbiological and visual evaluations were performed to compare the efficacy of hand trimming , spray washing, or a combination of treatments, in the removal of bacteria and fecal material from beef adipose tissue. Hand trimming followed by spray washing compared to spray washing alone were similar in their effectiveness for reduction of microbiological contamination and slightly different in the extent of fecal material removal. Overall, however, higher spray washing pressures (20.68 or 27.58 bar) were more effective (P<0.05) than the lower spray washing pressures (2.76 or 13.79 bar) in removing fecal material from and reducing bacterial numbers on adipose tissue samples. Reduction in counts was influenced by water temperature (16 to 74deg.C), type of chemical solution and sequence of spray application. In general, water of 74deg.C caused reductions (P<0.05) exceeding 3.0 log CFU/cm2, which were higher than those achieved by trimming and spray washing. No spreading of bacteria in areas immediately adjacent to the inoculation site was detected following spray-washing. |
| 1996 | Studies compared procedures and interventions for removing physical and bacterial contamination from beef carcasses. Treatment procedures included trimming, washing, and the current industry practice of trimming followed by washing. In addition, hot (74 to 87.8 degrees C at the pipe) water washing and rinshing with ozone (0.3 to 2.3 ppm) or hydrogen peroxide (5%) were applied as intervention treatments. Average reductions in aerobic plate counts were 1.85 and 2.00 log CFU/cm2 for the treatments of trimming-washing and hot-water washing, respectively. Hydrogen peroxide and ozone reduced aerobic plate counts by 1.14 and 1 .30 log CFU/cm2. In general, trimming and washing of beef carcasses consistently resulted in low bacterial populations and scores for visible contamination. However, the data also indicated that hot (74 to 87.8 degrees C at the pipe) water washing was an effective intervention that reduced bacterial and fecal contamination in a consistent manner. |
| 1997 | Bacterial contamination of meat animals may be transferred to the resulting carcasses during slaughter, which subsequently may contaminate meat products and lead to consumer foodborne illness. Therefore, there is a need to control or reduce carcass contamination in order to decrease the probability of foodborne illness. Studies under this project have examined attachment of bacteria to beef carcass tissue and the efficacy of various technologies in reducing contamination during slaughter. Attachment strength of Escherichia coli O157:H7 cells was similar on beef muscle and adipose tissue, irrespective of culture preparation substrate (broth or cattle manure). Evaluation of two carcass steam-vacuum spot-decontamination systems indicated that both were at least equally as effective as knife-trimming in removing visible contamination and in reducing counts of bacteria. Knife-trimming and steam-vacuuming reduced average coliform counts by 1.4-1.6 and 1.6-1.7 log colony forming units per square cm, respectively. These results were considered in the approval of steam-vacuuming as a carcass spot-decontamination treatment in the United States. Results of another study indicated that major decontamination of whole beef carcasses could be achieved by knife-trimming followed by spray-washing or by spray-washing followed by hot water-rinsing. The results of these studies are useful to regulatory authorities and the industry as they try to apply procedures to improve the microbiological status of meat and the safety of the resulting products. |
| 1998 | The Food Safety and Inspection Service of the United States Department of Agriculture requires removal of fecal, ingesta and other contamination from carcasses during slaughter in order to minimize presence of pathogenic bacteria such as Escherichia coli O157:H7. Studies were conducted to evaluate the effectiveness of decontamination processes on beef carcass tissue inoculated with E. coli. Spray-washing/rinsing treatments utilizing warm/hot water and/or acetic acid solution were evaluated separately and in sequence. Treatments reduced the aerobic plate counts (APC) and E. coli counts of samples inoculated with 5.0-7.4 logCFU/cm2 (APC) by 1 .1 to 4.3 logs. Similarly, most treatments reduced total coliform counts of samples inoculated to have 1.8-3.7 logCFU/cm2 (APC) by 0.1 to 1.7 logs. Use of sequential multi-hurdle combinations was more effective in reducing microbial contamination than were individual decontamination treatments. The treatment combination of pre-evisceration washing/acetic acid rinsing/final carcass washing/acetic acid rinsing resulted in the greatest reductions of bacterial numbers. The results of these studies are useful in the selection of decontamination interventions as meat processors develop procedures to meet the requirements of the new inspection regulations. Another study was designed to determine populations of aerobic bacteria, coliforms, sorbitol-negative bacteria including E. coli O157:H7, and Listeria monocytogenes during display at 4C and 12C of ground beef patties made with meat from animals fed diets supplemented daily (for 100 days) with 0, 1000 or 2000 IU of vitamin E. Feeding animals supplemental vitamin E results in its higher accumulation in the muscles, which reduces rates of lipid and pigment oxidation in resulting meat. Reduced oxidation allows longer maintenance of acceptable meat color, which is desirable for long-term overseas export of meat and for longer display by retailers. However, it is of concern whether the longer visual acceptability is associated with higher microbial contamination. This study evaluated patties, visually, for overall appearance, and analyzed samples for microbiological counts. High vitamin E beef maintained acceptable color longer than did product from animals fed the control diet, but effects on microbiological counts were less pronounced. In general, use of high-vitamin E versus control beef in patty manufacture had no major effect on populations of aerobic bacteria, coliforms, sorbitol-negative bacteria, or L. monocytogenes during display at 4C or 12C. Even though increases in bacterial counts were similar, retailers of meat products from animals fed supplemental vitamin E should be instructed against displaying the products for periods of time longer than those used for products from control animals. Products stored for longer periods of time, due to acceptable appearance, may carry higher bacterial populations. The results of these studies are important to producers, processors and consumers because they should contribute to the supply of our society with meat products of better quality and microbial food safety. |
| 1999 | Increased consumer concern about microbial foodborne illness has led to establishment of new meat and poultry inspection regulations in the United States. The new regulations require that meat and poultry products meet established microbiological performance criteria for Escherichia coli and standards for Salmonella contamination. Companies that do not meet the established criteria need to apply procedures that reduce contamination. Therefore, studies were conducted to determine microbiological baselines and the influence of decontamination processes on the bacterial load of carcasses in seven beef slaughtering plants of the United States. Carcasses were sampled according to procedures described in the meat and poultry inspection regulation. Samples (3,780) were taken from each plant at pre-evisceration, final carcass washing and after 24 hours of carcass chilling during November through January (wet season) and May through June (dry season). The samples were analyzed individually for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC) and for presence of Salmonella. Incidence of Salmonella was higher in dry feces of older compared to younger animals, fresh feces of younger compared to older animals and on cow/bull carcasses compared to steer/heifer carcasses. Most factors and their interactions had significant (P less than 0.05) effects on the bacterial counts obtained. Compared with regulatory requirements, results showed that, on average, and depending on plant and season, 84.2 to 100 percent of the chilled carcasses sampled were in the acceptable range. The corresponding values before carcass decontamination were 51.1 to 91.1 percent, demonstrating the contribution of decontamination processes in reducing carcass contamination. Depending on plant and season, the overall probabilities of chilled carcasses passing the regulatory requirements for Escherichia coli at chilling were 0.597 to 1.0 for the brisket, 0.471 to 1.0 for the flank and 2.485 to 1.0 for the rump. After 24 hours of chilling, average incidence (percent) of Salmonella in the brisket, flank and rump samples, respectively, for steer/heifer carcasses was 0.8, 0, and 2.5 for the wet season and 0.8, 0 and 0 for the dry season. When the numbers of Salmonella positive brisket, flank and rump samples were combined, the probabilities of passing the regulatory requirements were 0.242 to 1.0 and 0.772 to 1.0 for the wet and dry season, respectively in steer/heifer plants, and 0.368 to 0.974 and 0.865 to 1 .0 in cow/bull plants. Correlation coefficients of APC, TCC, and ECC with Salmonella incidence were higher (P less than 0.05) for cow/bull samples that had increased incidence of the pathogen compared to steer/heifer samples. The results indicated substantial variation among plants and between seasons in meeting Escherichia coli performance criteria and Salmonella contamination standards. The data also demonstrated the value of decontamination processes in reducing microbial loads and should serve as a baseline for future comparisons in measuring the microbiological status of beef carcasses, as the new inspection requirements are implemented. |
| 2000 | Public concern about microbial contamination of meat products and associated outbreaks of foodborne illness have emphasized the need for research to improve the microbiological quality of the products. Increased levels of microbial contamination and presence of pathogens may lead to foodborne illness and associated fatalities, loss of product quality, reduced product exports and associated economics losses. Therefore, studies were conducted: (1) to determine changes in microbiological populations of animal hides and beef carcasses at different stages of the slaughtering process in eight plants employing sequential, multiple intervention decontamination technologies; and (2) to evaluate decontamination intervention technologies, previously shown to be efficacious for decontaminating carcasses for potential use on beef variety meats. Multiple-sequential interventions were applied commercially to reduce beef carcass contamination in eight packing plants. Sponge swab samples were plated for microbial analysis of total plant counts (TPC), total coliform counts (TCL) and E. coli counts (ECC), while additional samples were analyzed for Salmonella. Overall TPC, TCC and ECC on the animal hide were in the ranges of 8.2 to 12.5, 6.0 to 7.9, and 5.5 to 7.5 log colony forming units per cm2 (log CFU/cm2), respectively. The corresponding levels of contamination on carcass surfaces before application of decontamination interventions were 6.1 to 9.1, 3.0 to 6.0, and 2.6 to 5.3 log CFU/cm2, respectively. Immediately after application of decontamination interventions, such as steam-vacuuming, pre-evisceration carcass washing or organic acid solution rinsing, post-evisceration carcass washing, hot water carcass washing, or organic acid rinsing, mean TPC, TCC and ECC on carcass surfaces were 3.8 to 7.1, 1.5 to 3.7 and 1.0 to 3.0 log CFU/cm2, respectively. Finally, after a period of 24 to 36 hours of chilling the counts on carcasses were 2.3 to 5.3, 0.9 to 1.3, and 0.9 log CFU/cm2, respectively. The overall incidence of Salmonella was 15.4% on animal hide samples and 1.3% on chilled carcass samples. The results demonstrated that application of decontamination technologies, in a multiple-intervention sequence, during beef slaughter is effective in reducing bacterial contamination and improving the microbiological quality of beef carcasses. In addition, application of interventions such as acetic acid (2%), lactic acid (2%) trisodium phosphate (12%) and hot water (78 degrees C) for 10 seconds effectively reduced TPC, TCC and ECC on six variety meats (beef cheek meat, large intestine, lips, liver oxtail, and tongue). These results indicated that interventions applied to decontaminate beef carcasses can also be considered for application to decontaminate variety meats; however, their application should be optimized to prevent undesirable effects on product quality. The implementation of the hurdle-technology concept of sequential meat decontamination in association with the hazard analysis critical control point (HACCP) system of process control should aid in reducing microbial contamination and in meeting performance criteria established by inspection regulations. |
| 2001 | Bacterial foodborne illness outbreaks have been a major concern for the industry, regulatory authorities and consumers of meat products, and have emphasized the need for research to address issues associated with prevalence and control of pathogens in meat products. Therefore , studies were conducted to: 1) evaluate sponge-swabbing and tissue-excising procedures for microbiological analysis of beef carcasses; 2) determine microbiological populations and pathogen incidence on beef carcasses and fresh beef cuts; and, 3) determine if live animal characteristics were associated with levels of microbial contamination on resulting carcasses from dairy cows. Carcass samples obtained by sponging had higher (P less than 0.05) aerobic plate counts (APC) - 35 degrees C than excised samples, whereas carcass APC - 25 degrees C were similar. Total coliform counts (TCC) and Escherichia coli counts (ECC) were higher in excised samples than in samples obtained by sponging. The fat surface of the clod at the plant had higher APC - 25 degrees C than the lean, whereas differences between the two surfaces of the top butt were minor. Although bacterial populations showed only minor changes during transportation of subprimals, retail cuts stored for 48 h at 4 to 5 degrees C had APC - 25 degrees C, TCC and ECC higher than counts of comparable retail samples immediately after cutting. No samples were positive for Salmonella spp. or Staphylococcus aureus, whereas Listeria monocytogenes was found on clods and top butts at the plant (2.0 to 8.3 percent) and on subprimal top butts at retail (28.6 percent), but not on steaks - roasts at retail. During a 3-day period, 80 live cull dairy cows were weighed and scored for ambulatory status, body condition, hide cleanliness and fecal matter consistency, and their carcasses were weighed and , later, graded. Carcasses were sampled for APC, TCC and ECC. Excised (100 cm2) samples were taken prior to evisceration, after final carcass washing and after carcass chilling, from the brisket and the round. In addition, samples of fresh feces, sponge-swab samples from hide surfaces, and samples of excised carcass tissues were analyzed for Salmonella and Escherichia coli O157:H7. Factors having significant (P less than 0.05) effects on bacterial populations of carcasses immediately after hide removal were sampling date (APC, TCC) and lot number (APC, TCC). Factors significantly affecting bacterial counts after final carcass washing were lot number (APC, TCC, ECC), ambulatory status (APC, TCC) and hide cleanliness (TCC). Characteristics having significant (P less than 0.05) effects on microbial counts after carcass chilling were sampling date (APC, TCC) and lot number (APC, TCC). No samples were positive for E. coli O157:H7, whereas Salmonella was detected in 0, 13.8 and 1.2 percent of fecal (N = 77), hide (N = 80) or carcass (N = 427) samples, respectively. Although microbial contamination on dairy cow carcasses differed among sampling dates and lots of cattle, live animal scores for ambulatory status, body condition, hide cleanliness and fecal matter consistency were of no use in identifying cattle likely to produce contaminated carcasses. |
| 2002 | Listera monocytogenes has reemerged as an important meat borne pathogen in the United States after major outbreaks of illness that occurred in 1998-1999 and 2002 through consumption of post-processing contaminated ready-to-eat meat and poultry products. These outbreaks resulted in hundreds of cases of illness and numerous deaths in several states, and in recalls of millions of pounds of potentially contaminated products. Since the pathogen is ubiquitous in the environment it may contaminate foods pre- and post-processing. Of major concern is accidental contamination of ready-to-eat products after processing. Listeria monocytogenes may increase to high populations even during refrigerated and vacuum-packaged storage of products such as frankfurter and bologna type sausages that may be contaminated during peeling, slicing and repackaging after heat processing. Post-processing contamination of vacuum-packaged, ready-to-eat meat products with Listeria monocytogenes may present a serious health risk, requiring effective pre- or post-packaging technologies to inhibit growth of the pathogen during product storage, distribution and retailing, or to eliminate the pathogen before consumption. Studies were conducted to determine the effectiveness of combinations of antimicrobials included in the formulation of frankfurters against Listeria monocytogenes inoculated (3 to 4 log colony-forming-units - CFU/square centimeter) on their surface after peeling and before vacuum packaging. In addition, the antilisterial effect of immersing the packaged products, prepared with or without antimicrobials, in hot (75 or 80 degrees Celsius - C) water for 30 to 90 seconds was evaluated. Samples were stored at 4 C for 120 days and periodically analyzed for pH and for microbial growth on tryptic soy agar with added 0.6 percent yeast extract and on PALCAM agar. Sodium lactate (1.8 percent; 3 percent of a 60 percent commercial solution) used alone inhibited growth of Listeria monocytogenes for 35 to 50 days, whereas when used in combination with 0.25 percent sodium acetate, sodium diacetate or glucono-delta-lactone (GDL), it inhibited growth throughout storage (120 days). Immersing packaged frankfurters in hot water (80 C) for 60 seconds reduced initial populations of Listeria monocytogenes by 0.4 to 0.9 log CFU/square centimeter and reduced its growth by 1.1 to 1.4 log CFU/ square centimeter at 50 to 70 days of storage in samples containing 1.8 percent sodium lactate alone. However, immersion of frankfurters containing no antimicrobials in hot water (75 or 80 C) did not inhibit growth for more than 10 to 20 days, unless one frankfurter was packaged per bag and heat-treated for 90 seconds. The results indicated that inclusion of 1.8 percent sodium lactate with 0.25 percent sodium acetate, sodium diacetate, or GDL in cured meat formulations may control Listeria monocytogenes growth during extended refrigerated (4 C) storage. Additional studies are required to evaluate the effects of combinations of antimicrobial hurdles at abusive temperatures of storage, as well as in additional processed meat formulations and on the sensory quality and shelf life of the products. |
| 2003 | Decontamination technologies are used extensively in the United States to reduce microbial contamination of meat. They include spraying or rinsing of animal carcasses with water, chemicals (e.g., acetic and lactic acid) or pressurized steam. Although effective in reducing contamination, these treatments may lead to alterations in the microbial ecology of the plant and the meat, potentially allowing growth of resistant surviving pathogens in the absence or limited presence of competitors. Thus, the possible long-term residual effects and potential consequences of meat decontamination on the microbial ecology of plants and products should be considered. For example accumulation of residual fluids on equipment may lead to possible formation of biofilms with resistant and more virulent surviving pathogens. Thus, there is a need to study the potential residual effects of meat decontamination in order to optimize interventions and minimize potential risks. Among various studies conducted, one evaluated the potential for survival and biofilm formation of acid-adapted Escherichia coli O157 H7 and Listeria monocytogenes in acidic meat decontamination spray-washing runoff fluids over a wide pH range, which could result from mixtures of water with either acetic or lactic acid solution washings under packing plant conditions. Acid-adapted cultures and stainless steel coupons were exposed to mixtures of water and organic acid washings (composites of each of 2 percent acetic acid or lactic acid washings with water washings from meat decontamination in proportions of 1/9, 1/49, 1/99 [v/v]) or to water washings for up to 14 days at 15C. Escherichia coli O157 H7 formed biofilms on stainless steel for up to 4 d in the 1/9 dilution (pH 3.17-3.77) of the organic acid washings, and persisted throughout storage (14 d) in the 1/49 (pH 3.96-4.33) and 1/99 (pH 4.34-6.86) dilution of the organic acid washings. Listeria monocytogenes did not form detectable biofilms in the 1/9 and 1/49 dilutions of both organic acid washings for up to 14 d; however, by day-14 in the 1/99 dilution of the washings, the pathogen was able to attach at detectable levels (2.7 to 3.4 logs). The pH of lower concentrations (1/49 or 1/99) of acidic washings may have decreased over time potentially due to presence of amine compounds that may have been produced by the natural meat flora, allowing recovery and growth of the acid-stressed pathogen survivors. The results also indicated that Escherichia coli O157 H7 has the ability to survive better in acetate-containing runoff fluids , as opposed to lactic acid, which may be associated with its inherent ability to resist the toxicity of acetic acid by increasing its intracellular pH. Therefore, careful consideration should be given to the use of acetate-based interventions in meat packing plants because of their lowered effectiveness against Escherichia coli O157 H7 and their increased effectiveness against the natural competitive meat microflora. In addition, special attention should be focused on avoiding or minimizing the collection of decontamination runoff fluids on food contact equipment surfaces. |
| 2004 | In efforts to comply with regulatory criteria established by the United States Department of Agriculture Food Safety and Inspection Service, the beef industry employs carcass decontamination technologies based on application of steam-vacuuming as well as pre- and post-evisceration spraying with hot water and/or organic acid solutions or exposure to steam. These decontamination strategies are intended to reduce levels of spoilage and pathogenic microorganisms, and are followed by cooling of carcasses. Cold temperatures and drying of the carcass surface during cooling may also contribute to microbiological control; however, cold-air chilling may also result in loss of carcass weight which is economically undesirable. Furthermore, fluctuations in chiller temperature, prolonged chilling time, and contact between carcasses in the chiller may result in suboptimal chilling rates and may allow growth of bacteria, including pathogens. Thus, spray-chilling with cold water, after application of decontamination treatments on warm carcasses, is implemented by most slaughtering plants in North America to increase chilling rates by evaporative cooling, and to reduce water losses of carcasses. A study was conducted to investigate the effectiveness of simulated chilling without spraying and spray-chilling with water and chemical solutions (similar to those used, approved or proposed for use on carcasses before chilling) in reducing Escherichia coli O157:H7 contamination on beef carcass tissue. In addition, this study evaluated the effect of previous acid-habituation (in acidic meat decontamination runoff fluids) or nonacid-habituation (in water meat decontamination runoff fluids) on subsequent responses of E . coli O157:H7 cells on beef carcass tissue exposed to spray-chilling treatments. In general, spray-chilling with water was similar to dry air-chilling in reducing E. coli O157:H7 populations, while spray-chilling with chemical solutions was more effective than both dry- and water-chilling. As applied in this study, water, sodium hydroxide and sodium hypochlorite were less effective spray-chilling treatments for reducing attached pathogen populations than peroxyacetic acid, acidified sodium chlorite, ammonium hydroxide, lactic acid and cetylpyridinium chloride. The decontaminating effect observed for spraying with water, sodium hydroxide and sodium hypochlorite was most likely the result of injury of pathogen cells due to evaporative cooling afforded by the combination of moisture and low temperature. Cetylpyridinium chloride and lactic acid were the most effective spraying treatments reducing pathogen populations by almost 5 log CFU/cm2 after 24 h of chilling. Previous acid habituation of cells of E. coli O157:H7 in acidic meat decontamination runoff fluids appeared to render the cells more resistant to the effects of spray-chilling, especially with acid; however, spray-chilling with chemical solutions was still more effective than dry-chilling or spray chilling using water. In general, the results indicated that spray-chilling of beef carcasses with chemical solutions after final washing may be considered as an additional decontamination intervention. |
| 2005 | The meat industry is applying carcass washing and sanitizing treatments to reduce microbial contamination and achieve compliance with regulatory performance criteria and industry specifications. In addition to water, solutions of organic acids (lactic and acetic) are used as carcass decontamination interventions in the United States. However, a potential exists for survival and resistance development by Escherichia coli O157:H7 in environmental niches of meat plants applying carcass decontamination interventions. Studies were conducted to evaluate survival or growth of previously acid-adapted and nonadapted E. coli O157:H7 in acetic acid (pH 3.6) or in water (pH 7.2) beef decontamination runoff fluids (washings) stored at 4, 10, 15, or 25 degrees C. Cells recovered from the washings after 2 or 7 days of storage were also tested for resistance to a subsequent lactic acid (pH 3.5) stress. Acid-adapted cultures survived better than nonadapted cultures in acetic acid washings; survival was highest at 4 degrees C and lowest at 25 degrees C. The pathogen survived without growth in water washings at 4 and 10 degrees C, while it grew by 0.8 to 2.7 log cycles at 15 and 25 degrees C; growth was higher in the absence of natural flora. E. coli O157:H7 cells habituated without growth in water washings at 4 or 10 degrees C were the most sensitive to pH 3.5, while cells grown in water washings at 15 or 25 degrees C were the most resistant, irrespective of previous acid adaptation. Resistance to pH 3.5 of cells habituated in acetic acid washings for 7 days increased in the order 15 degrees C less than 10 degrees C less than 4 degrees C, while at 25 degrees C cells died off. The results indicated that inhibition of growth of E. coli O157:H7 by storage at low temperatures may be more important than competition by natural flora in inducing acid sensitization in fresh meat environments. At ambient temperatures in meat plants, E. coli O157 H7 may grow to restore acid resistance, unless acid interventions are adequate to minimize survival and to inhibit its growth. Acid-habituated E. coli O157:H7 at 10 to 15 degrees C may maintain a higher acid resistance than when acid-habituated at 4 degrees C. These responses should be evaluated with fresh meat . The results may be useful for optimization of decontamination programs and conditions of meat handling. Overall, application of acidic decontamination interventions is useful in controlling E. coli O157:H7 in the meat industry but such treatments should be optimized for maximum effects and no potential contribution to acid resistance development. However, irrespective of decontamination interventions, fresh meat should be refrigerated promptly, followed by adequate cooking, to ensure safety and consumer health. Another study was designed to evaluate the influence of an acetic acid treatment before marination on inactivation of inoculated E. coli O157:H7 during drying of beef slices to produce jerky. The results demonstrated that application of the acetic acid treatment, not only enhanced E. coli O157:H7 destruction, but it may also be valuable in inactivating higher levels of contamination if present. |
| 2006 | Control of pathogens, such as Escherichia coli O157:H7, is a major concern of the meat industry. A study was conducted to determine the effectiveness of preharvest interventions on prevalence of E. coli O157 on cattle before transport to harvest. Cattle (24 pens) were randomly allocated (3 pens/treatment) to one of eight treatments. Fecal and hide samples were randomly collected and analyzed no more than 48 h before harvest. Results showed that control cattle had the highest prevalence of E. coli O157 (45.8 and 40.3 percent for fecal and hide samples, respectively) compared to treated animals. Neomix (Neo; neomycin sulfate) was the most effective single intervention, since treated animals had E. coli O157 prevalence of 0.0 and 8.5 percent, in feces and on hides, respectively. Bovamine (Bov; a Lactobacillus acidophilus NPC-747 dietary product) and a bacterin vaccine (Vac) treated animals had prevalence levels of 13.3 and 14.7 percent, respectively, in fecal samples and 22.7 and 20.0 percent, respectively, on hides. The combination of Bov, Vac and Neo resulted in a prevalence of 2.7 and 6.7 percent in fecal and hide samples, respectively. The results indicated that preharvest mitigation strategies may be effective in reducing prevalence of E. coli O157 in market-ready feedlot cattle. Another study evaluated E. coli O157:H7 changes during aerobic storage, following storage in vacuum packages, on beef. Inoculated fresh beef pieces were left untreated or immersed (30s) in hot water (75C) followed by 2 percent lactic acid (55C; HW/LA), stored for various lengths of time in vacuum packages at 0, 4, or 12C, and subsequently stored aerobically in retail packages at 7C for 5 d. Populations of E. coli O157:H7 remained unchanged (P greater than 0.05) during storage of untreated or HW/LA-treated beef under aerobic conditions following storage in vacuum packages at 0 or 4C; however, increases in lactic acid bacteria, Pseudomonas, and yeast and mold populations were observed. In general, reductions in E. coli O157:H7 and natural contamination were obtained when untreated beef samples were exposed to aerobic conditions following storage in vacuum packages at 12C. For HW/LA-treated beef previously stored at 12C in vacuum packages, populations of E. coli O157:H7 and natural microbial flora remained largely unchanged after aerobic storage in retail packages. Thus, results indicated that aerobic storage of beef (7C, 5 d) after storage in vacuum packages at 0 or 4C did not lead to E. coli O157:H7 population changes, while transition from vacuum packages under abusive temperature (12C) to aerobic storage may have caused injury and death to the pathogen and natural microbial flora. The results suggested that the practice of storing fresh beef in vacuum packages for subsequent storage in aerobic retail packs does not promote growth of E. coli O157:H7. The residual antimicrobial effect of hot water followed by lactic acid on both E. coli O157:H7 and natural flora was confirmed in this study under both anaerobic and aerobic conditions. The combined use of temperature control and decontamination with hot water and lactic acid may increase the shelf-life of fresh beef. |
| Impact | |
| 1999 | There was major variation among beef slaughtering plants in levels of microbiological contamination and incidence of Salmonella on beef carcasses, indicating that certain operators will have difficulties in meeting regulatory requirements for microbiological performance criteria. Since decontamination processes improved probabilities of meeting regulatory criteria, individual plants need to select decontamination procedures that will reduce microbial contamination and should lead to cleaner meat products for consumers. |
| 2000 | The exterior hide and hair of beef animals are highly contaminated with bacteria, including pathogens, and may serve as sources of contamination for the plant environment and the resulting carcasses and meat products. Commercial application of decontamination technologies in a sequential order during beef slaughter, reduced contamination of carcasses and associated variety meats, and should aid in enhancing food safety. |
| 2001 | Animals entering the slaughtering process introduce microbial contamination, including bacterial pathogens, which are transferred on carcasses and meat products during slaughter and processing. Appropriate methods of sampling and testing are necessary to detect sources and extent of such contamination. Such methods are also necessary to determine the effect of interventions in reducing or controlling contamination with spoilage and pathogenic bacteria. Evaluation of sources of contamination and methods for its control contribute to the enhancement of the safety of our meat supply. |
| 2002 | According to data published by the Centers for Disease Control and Prevention (CDC) the pathogen, Listeria monocytogenes, is responsible for approximately 2,500 cases of illness, 2 ,300 hospitalizations and 500 deaths in the United States annually, as well as numerous recalls of potentially contaminated commercial ready-to-eat products. Major recent outbreaks of listeriosis have been associated with consumption of commercially processed ready-to-eat meat and poultry products. The results of studies demonstrated that Listeria monocytogenes post-processing contamination of frankfurters may be controlled during extended product storage by inclusion in their formulation of appropriate combinations of the preservatives lactate, acetate, diacetate and glucono-delta-lactone. The results of these studies should be useful to the meat industry and regulators as they develop new strategies for control or delay of growth of deadly Listeria monocytogens bacteria in ready-to-eat meat products. |
| 2003 | Escherichia coli O157 H7 is a pathogen of major concern because it affects children, while Listeria monocytogenes is estimated to cause approximately 2,500 cases of illness, 2,300 hospitalizations and 500 deaths in the United States annually, many of which are associated with miscarriages. Thus, there is a need for control of these pathogens in meat plant environments and products. For implementation of U.S. meat and poultry inspection regulations based on the Hazard Analysis Critical Control Point (HACCP) system and adherence to current regulatory requirements for pathogen reduction in foods, meat processing plants employ spraying of carcasses with organic acid solutions and/or hot or cold water as sequential interventions for meat decontamination. These interventions can significantly reduce contamination on meat carcass surfaces and assist meat plants to comply with regulatory criteria. However, it is not known whether such interventions may also result in unknown long-term risks. For example it is unknown whether acidic residues on equipment surfaces or on meat may lead to development of acid resistant and more virulent strains of bacteria. Thus, possible long-term consequences of meat decontamination interventions on the microbial ecology of plants and products and on properties of surviving pathogens should be evaluated. The results of these studies should be useful to the meat industry and regulators as they develop new strategies for optimal control of pathogens in the meat plant environment and in meat products with minimal long-term undesirable effects. |
| 2004 | Escherichia coli O157 H7 is a pathogen of major concern because it affects children and immunocompromised individuals, and is generally transmitted through consumption of undercooked ground beef. Thus, there is a need for its control in meat plant environments and products. For implementation of United States meat and poultry inspection regulations based on the Hazard Analysis Critical Control Point (HACCP) system and adherence to current regulatory requirements for pathogen reduction in foods, meat processing plants employ spraying of carcasses with organic acid solutions and/or hot or cold water as sequential interventions for meat decontamination. These interventions can significantly reduce contamination on meat carcass surfaces and assist meat plants to comply with regulatory criteria. However, it is not known whether additional interventions during carcass chilling may also contribute to further reductions in pathogen levels. The results of these studies indicated that spraying with chemical solutions, similar to those applied on hot carcasses, during beef carcass chilling, may contribute to additional reductions in bacterial contamination, and may be useful to the meat industry and regulators as they develop new strategies for optimal control of pathogens in the meat plant environment and in meat products. Thus, spray-chilling with approved chemicals should be considered as an in-cooler intervention and another hurdle in the multiple-step decontamination system employed in U.S. packinghouses. |
| 2005 | Escherichia coli O157:H7 remains a pathogen of concern for the meat industry as it may be transmitted through consumption of undercooked ground beef and affect children and immunocompromised individuals. In addition, this and other pathogenic bacteria, such as Salmonella, have been associated with foodborne illness through consumption of contaminated jerky. Thus, there is a need for control of enteric pathogens in meat plant environments and products. In addition, E. coli O157:H7 is a pathogen of increased resistance to acidic environments, and this characteristic may affect its sensitivity to antimicrobial interventions and food processing stresses, and increase its virulence by increasing the survival of lower contamination levels through the gastrointestinal system. Application of antimicrobial interventions to fresh and processed meat products should be based on procedures that achieve inactivation of the pathogen without leading to resistance development through selection or adaptation. Such interventions are useful because they can significantly reduce contamination on meat carcass surfaces or products and assist meat plants to comply with regulatory criteria. However, interventions should be selected and applied based on results of research indicating achievement of objectives without development of unpredictable risks. The results of these studies provide guidance in the selection of carcass spray-washing and decontamination interventions as well as beef jerky marination treatments to maximize microbial reductions without causing resistance development. |
| 2006 | A major concern for the cattle and meat industries is Escherichia coli O157:H7 which may be transmitted through consumption of undercooked ground beef or other beef products and other foods, and affect children and immunocompromised individuals. It should be noted that this and other pathogenic bacteria, such as Salmonella, have been associated even with foodborne illness through consumption of contaminated jerky. Thus, there is a need for control of enteric pathogens pre-harvest as well as in meat plant environments and products. In addition, E. coli O157:H7 is a pathogen of increased resistance to acidic environments, and this characteristic may affect its sensitivity to antimicrobial interventions and food processing stresses, and increase its virulence by increasing the survival of lower contamination levels through the gastrointestinal system. Application of antimicrobial interventions to live animals pre-harvest, carcasses during slaughter, and to processed meat products should be useful for reduction and inactivation of pathogens. Such interventions are also useful because they can assist meat plants to comply with regulatory criteria. However, antimicrobial interventions should be selected and applied based on results of research indicating achievement of objectives without development of unpredictable risks. The results of these studies will provide guidance in the selection of pre-harvest feedlot cattle pathogen reduction interventions as well as potential decontamination of fresh beef and handling of raw products during storage, distribution and retail display. |
| Publications | |
| 1993 |
BOYLE, E.A.E. ET AL. 1993. Depression of aw by soluble and insoluble liquids in alginate restructured beef heart meat. J. Food Sci. 58:959-962, 967. DEXTER, D.R. ET AL. 1993. Quality characteristics of turkey bologna formulated with carrageenan, starch, milk and soy protein. J. Muscle Foods 4:207-223. ESTELA, L.A. ET AL. 1993. Comparison of the conventional and reversed phage-typing procedures for identification of Listeria spp. Appl. Envir. Microb. 59:617-619. HARMAYANI, E. 1993. Reduction of cholesterol levels in fat with biological systems. Ph.D. Dissertation. Colorado State University, Fort Collins, 201 p. HARMAYANI, E. ET AL. 1993. Fate of Listeria monocytogenes in raw and cooked ground beef with meat processing additives. Int. J. Food Microbiol. 18:223-232. RAHARJO, S. ET AL. 1993. Effects of meat curing agents and phosphates on thiobarbituric acid (TBA) numbers of ground beef determined by the aqueous acid extraction TBA-C18 method. Food Chem. 47:137-143. RAHARJO, S. ET AL. 1993. Measurement of lipid oxidation in beef with four thiobarbituric acid (TBA) methods. J. Food Sci. 58:921-924, 932. RAHARJO, S. ET AL. 1993. Methodology for measuring maldonaldehyde as a product of lipid peroxidation in muscle tissues: A review. Meat Sci. 35:145-169. SHAND ET AL. 1993. Properties of algin/calcium and salt/phosphate structured beef rolls with added gums. J. Food Sci. 58:1224-1230. SOFOS, J.N. 1993. Current microbiological considerations in food preservation. Int. J. Food Microbiol. 19:87-108. |
| 1994 |
BARBOSA, W.B., L. CABEDO, H.J. WEDERQUIST, J.N. SOFOS and G.R. SCHMIDT. 1994. Growth variation among species and strains of Listeria in culture broth. J. Food Prot. 57:765-769, 775. BARKANS, D.E. and J.N. SOFOS. 1994. Potential for growth of Listeria monocytogenes in beef with raw green peppers and onions. 54th Annual Mtg. of the Inst. of Food Technologists, June 25-29, Atlanta, GA. Abstr. No. 59C-6. BOND, F.L., C.R. KIESSLING, K.S. KREUZER and J.N. SOFOS. 1994. Detection and quantification of chlortetracycline in catfish. Food and Drug Administration Laboratory Information Bulletin 10(1-6), No. 3853. CABEDO, L., J.N. SOFOS, et al. 1994. Comparison of bacterial growth in beef from animals fed diets without or with added vitamin E. 54th Annual Meeting of the Inst. of Food Technologists, June 25-29, Atlanta, GA. Abstr. No. 66-3. DEXTER, D.R. 1994. Quality characteristics of fresh and freeze-dried restructured meat products. Ph.D. Dissertation. Colorado State University, Fort Collins. DEXTER, D.R., G.L. COWMAN, J.B. MORGAN, R.P. CLAYTON, J.D. TATUM, J.N. SOFOS, G.R. SCHMIDT, R .D. GLOCK and G.C. SMITH. 1994. Incidence of injection-site blemishes in beef top sirloin butts. J. Anim. Sci. 72:824-827. -- GONZALES, E.D. et al. 1994. Comparison of the standard aerobic plate count method and the PetrifilmTM aerobic count method for use in the hard surface carrier test method for testing disinfectants. FDA Lab Inf Bull. 10(1-6), 3870. HAGEN, C.J., E.M. SLOAN, G.A. LANCETTE, J.T. PEELER and J.N. SOFOS. 1994. Enumeration of Vibrio parahaemolyticus and Vibrio vulnificus in various seafoods with two enrichment broths. J. Food Protect. 57:403-409 HEATON-CORNELIUS, K. 1994. Residue testing in pork; and residues of antibiotics, hormones and pesticides in conventional, natural and organic beef. M.S. Thesis, Colorado State University, Ft. Collins LOFTIS, M., C.R. KIESSLING, W.M. KIESSLING, E.D. GONZALES, J.H. CUTTING, F.L. BOND, K.S. KREUZER and J.N. SOFOS. 1994. Use of computer programs to replace hand- graphing in calculation of microbiological antibiotic assays. Food and Drug Administration Laboratory Information Bulletin 10(1-6), No. 3842. RAHARJO, S., D.R. DEXTER, R.C. WORFEL, J.N. SOFOS, M.B. SOLOMON, G.W. SHULTS and G.R. SCHMIDT. 1994. Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate. J. Food Sci. 59:471-473. SCHMIDT, G.R., J.N. SOFOS and J.A. PEREJDA. 1994. Use of starches to enhance cooking yields and binding of algin/calcium restructured beef. 40th Int. Congress Meat Sci. Technol., 8/28-9/2, The Hague, The Netherlands. SCHMIDT, G.R., J.N. SOFOS and J.A. PEREJDA. 1994. Use of starches to enhance cooking yields and binding of algin/calcium restructured beef. Proc. 40th Intl. Congress of Meat Sci. and Technol. The Hague, The Netherlands. August 28-September 2. SCHMIEG, J.A., et al. 1994. Recovery of Escherichia coli and Staphylococcus aureus using phosphate buffered saline vs. Butterfield's phosphate buffer in MPN dilutions. FDA Laboratory, Information Bulletin 10(1-6), No. 3871. SHAND, P.J., J.N. SOFOS and G.R. SCHMIDT. 1994. Differential scanning calorimetry of meat/kappa-carrageenan mixtures. J. Food Sci. 59:711-715. SHAND, P.J., J.N. SOFOS and G.R. SCHMIDT. 1994. Kappa-carrageenan, sodium chloride and temperature affect yield and texture of structured beef rolls. J. Food Sci. 59:282-287. SMITH, G.C., J.B. MORGAN, J.N. SOFOS and J.D. TATUM. 1994. Supplemental vitamin E in beef cattle diets to improve shelf-life of beef. Proceedings of the Eastern Nutrition Conference, Canadian Feed Industry Association, April 19-23, College Inn, Guelph, Ontario, Canada, pp. 123-131. SMITH, G.C., J.B. MORGAN, J.N. SOFOS and J.D. TATUM. 1994. Feeding of supplemental vitamin E and its effect on meat quality. Presented at 3rd Int. Food Production Confer. Milano, Italy, February 22-23, pp. 35-36. SMITH, G.C., J.B. MORGAN, J.N. SOFOS, J.D. TATUM and G.R. SCHMIDT. 1994. Quality and shelf-life of beef from animals fed supplemental vitamin E. 40th Int. Congress Meat Sci. Technol., 8/28-9/2, The Hague, The Netherlands. SMITH, G.C., J.B. MORGAN, J.N. SOFOS, J.D. TATUM and G.R. SCHMIDT. 1994. Quality and shelf-life of beef from animals fed supplemental vitamin E. Proc. 40th Intl. Congress of Meat Sci. and Technol. The Hague, The Netherlands. August 28-September 2. SMITH, G.C., J.N. SOFOS, J.B. MORGAN, M.J. AARONSON, R.P. CLAYTON, D.K. JONES, J.D. TATUM and G.R. SCHMIDT. 1994. Ensuring the safety of the meat supply. Proc. Reciprocal Meat Conference. Pennsylvania State University, University Park, PA, June 13, 1994 SMITH, G.C., J.N. SOFOS, M.J. AARONSON, J.B. MORGAN et al. 1994. Incidence of pesticide residues and residues of chemicals specified for testing in U.S. beef by the European Community. J. Muscle Foods 5:271-284. SOFOS, J.N. 1994. Antimicrobial agents. In Handbook of Toxicology, Volume 1, Food Additive Toxicology. A.T. Tu and J.A. Maga, Editors. Marcel Dekker, Inc., Book Company, New York, NY. pp. 501-529. SOFOS, J.N. 1994. Microbial growth and its control in meat, poultry and fish. In Advances in Meat Research, vol. 9. A.M. Pearson and T.R. Dutson, Editors. Chapman and Hall, Glasgow, U.K., pp. 353-403. SOFOS, J.N. and S. RAHARJO. 1994. Curing agents. In Handbook of Toxicology, Volume 1, Food Additive Toxicology. A.T. Tu and J.A. Maga, Editors. Marcel Dekker, Inc., Book Company, New York, NY. pp. 235-267. SOFOS, J.N. and S. RAHARJO. 1994. Salts. In Handbook of Toxicology, Volume 1, Food Additive Toxicology. A.T. Tu and J.A. Maga, Editors. Marcel Dekker, Inc., Book Company, New York, NY. pp. 413-430. SOFOS, J.N., A.S. BA-JABER, G.R. SCHMIDT and G.C. SMITH. 1994. Quality of extrusion cooked poultry meat products. 8th Int'l. Conference: Recent Developments in Food Science and Nutrition. July 6-8, Cos, Greece. SOFOS, J.N., A.S. BA-JABER, G.R. SCHMIDT and J.A. MORGAN. 1994. Quality of extrusion cooked poultry meat products. 8th Int. Conference: Recent Developments in Food Science and Nutrition, July 6-8, Cos, Greece. SOFOS, J.N., B.M. SMYTH, C.M. BACCO and G.R. SCHMIDT. 1994. Inhibition of Listeria monocytogenes by preservation: vacuum-packaged bologna. Proc. 40th Intl. Congress of Meat Sci. and Technol. The Hague, The Netherlands. August 28-September 2. SOFOS, J.N., B.M. SMYTH, C.M. BACCO and G.R. SCHMIDT. 1994. Inhibition of Listeria monocytogenes by preservatives in vacuum-packaged bologna. 40th Int. Congress Meat Sci. Technol., 8/28-9/2, The Hague, The Netherlands. SOFOS, J.N., J.A. PEREJDA and G.R. SCHMIDT. 1994. Use of starch for water binding in restructured meat products. 8th Int. Conference: Recent Developments in Food Science and Nutrition, July 6-8, Cos, Greece. SOFOS, J.N., J.A. PEREJDA and G.R. SCHMIDT. 1994. Use of starch for water binding in restructured beef products. 8th Int'l. Conference: Recent Developments in Food Science and Nutrition. July 6-8, Cos, Greece. SOFOS, J.N., J.B. MORGAN, G.C. SMITH and G.R. SCHMIDT. 1994. Application of HACCP principles in beef slaughter and fabrication. Proc. 40th Intl. Congress of Meat Sci. and Technol. The Hague, The Netherlands. August 28-September 2. SOFOS, J.N., J.B. MORGAN, G.C. SMITH and G.R. SCHMIDT. 1994. Application of HACCP principles in beef slaughter and fabrication. 40th Int. Congress Meat Sci. Technol., 8/28-9/2, The Hague, The Netherlands. SOFOS, J.N., R.C. WORFEL, G.C. SMITH, J.B. MORGAN and G.R. SCHMIDT. 1994. The use of wood in meat plants. Meat Focus Int. 3(5):213-217. SOFOS, J.N., W.B. BARBOSA, et al. 1994. Potential for growth of Listeria monocytogenes in meat and poultry products. 8th Int. Conference: Recent Developments in Food Science and Nutrition, July 6-8, Cos, Greece. SOFOS, J.N., W.B. BARBOSA, H.J. WEDERQUIST, G.R. SCHMIDT and G.C. SMITH. 1994. Potential for growth and inhibition of Listeria monocytogenes in meat and poultry products. 8th Int'l. Conference: Recent Developments in Food Science and Nutrition. July 6- 8, Cos, Greece. WEDERQUIST, H.J., J.N. SOFOS and G.R. SCHMIDT. 1994. Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives. J. Food Sci. 59:498-500, 516. |
| 1995 |
BARBOSA, W.B., SOFOS, J.N., SCHMIDT, G.R. and SMITH, G.C. 1995. Growth potential of individual strains of Listeria monocytogenes in fresh vacuum-packaged ground top rounds of beef. J. Food Prot. 58:398-403 BOND, F.L., SOFOS, J.N., KREUZER, K.S. and KRESSLING, C.R. 1995. An evaluation of the Charm II test for the detection of spectinomycin in raw milk. Food and Drug Administration Laboratory Information Bulletin 10(11), No. 3915 BRENT, J., ET AL. 1995. Botulism from potato salad. Dairy, Food and Environmental Sanitation 15:420-422 CABEDO, L., SOFOS, J.N., MORGAN, J.B., SCHMIDT, G.R. and SMITH, G.C. 1995. Effect of time of exposure of beef fat fascia to Escherichia coli ATCC 11370 on its removal by spray-washing with chemical solutions and 35°C or 74°C water. 82nd Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians. July 30-August 2, Pittsburgh, PA. Abstract No. 89 CABEDO, L., SOFOS, J.N., SCHMIDT, G.R. and SMITH, G.C. 1995. Effect of culturing medium on attachment of E. coli O157:H7 onto fat or lean beef tissues. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 12B-2 CABEDO, L., SOFOS, J.N., SCHMIDT, G.R. and SMITH, G.C. 1995. Attachment and removal of Escherichia coli O157:H7 from beef carcass adipose tissue as affected by its exposure to decontaminating agents. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 12B-3 CABEDO-BOTELLA, L. 1995. Attachment, removal or growth of spoilage bacteria and the pathogens Listeria monocytogenes and Escherichia coli O157:H7 on beef. Ph.D. Diss, Colo State Univ CANNON, J.E., DELMORE, R.J., MORGAN, J.B., SCHMIDT, G.R., SOFOS, J.N. and SMITH, G.C.. 1995. Characteristics of fresh and cooked pork sausage from pigs supplemented with vitamin E. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 68C-1 CANNON, J.E., MORGAN, J.B., SCHMIDT, G.R., DELMORE, R.J., SOFOS, J.N., SMITH, G.C. and WILLIAMS, S.N. 1995. Vacuum-packaged precooked pork from hogs fed supplemental vitamin E: Chemical, shelf-life and sensory properties. J. Food Sci. 60:1179-1182 CANNON, J.E., MORGAN, J.B., SCHMIDT, G.R., DELMORE, R.J., SOFOS, J.N., SMITH, G.C. and WILLIAMS, S.N. 1995. Chemical, shelf-life and sensory properties of vacuum-packaged precooked pork from hogs fed supplemental vitamin E. Proceedings of the 41st Annual International Congress of Meat Science and Technology, August 20-25. San Antonio, TX. Vol. 2, pp. 370-373 CANNON, J.E., MORGAN, J.B., SCHMIDT, G.R., TATUM, J.D., SOFOS, J.N., SMITH, G.C., HILTON, G.G. and WILLIAMS, S.N. 1995. Growth and fresh-meat quality and characteristics of pigs supplemented with vitamin E. 87th Annual Meeting of the American Society of Animal Science, J. Anim. Sci. Vol. 73, Supplement 1, No. 219 CUTTING, J.H., ET AL. 1995. Agarose gel electrophoretic detection and identification of six beta-lactam antibiotic residues in milk. J. Assoc. Off. Anal. Chem. Int. 78:663-667 CUTTING, J.H., HURLBUT, J.A. and SOFOS, J.N. 1995. Detection of beta-lactam antibiotics in milk using micellar electrokinetic capillary chromatography (MECC). 109th Annual Meeting of the Association of Official Analytical Chemists. Abstract No. 14-E-007 CUTTING, J.H., HURLBUT, J.A. and SOFOS, J.N. 1995. Comparison of the AOAC microbiological methodology for detection of penicillin in food with a micellular electrokinetic capillary chromatography method. Food and Drug Administration Laboratory Information Bulletin 10(12), No . 3918 CUTTING, J.H., SOFOS, J.N. and HURLBUT, J.A. 1995. Evaluation of a micellar electrokinetic capillary chromatography method (MECC) for the quantitation of penicillin G in premix feeds. 109th Annual Meeting of the Association of Official Analytical Chemists. Abstract No. 16-C-001 FITZGERALD, S.K., SHERBECK, J.A., MORGAN, J.B. and SMITH, G.C. 1995. The International Beef Quality Audit. Beef Prog. Rpt. pp. 93-101. Dept. of Animal Sciences, Colorado State University , Ft. Collins GARCIA, G.R., HAYMOND, R.E., SPRAGUE, D.M., SINGLETON, E.R., PEELER, J.T., LANCETTE, G.A. and SOFOS, J.N. 1995. A comparison of a rapid elevated temperature plate count method with 3- and 5-tube MPN procedures for enumeration of E. coli in soft-shell clams. J. Food Prot. 58:1197-2000 GARCIA, G.R., SINGLETON, E.R. and SOFOS, J.N. 1995. Enumeration of Listeria monocytogenes with a 3-tube MPN procedure and a modified oxford agar plating method. Food and Drug Administration Laboratory Information Bulletin 10(9), No. 3899 GORMAN, B. M. 1995. Reduction of bacterial contamination of beef tissue by trimming and spray-washing. M.S. Thesis, Colo State Univ GORMAN, B.M., ET AL. 1995. Evaluation of hand-trimming, various sanitizing agents and hot water spray-washing as decontamination interventions for beef brisket adipose tissue. J. Food Prot. 58:899-907 GORMAN, B.M., KOCHEVAR, S.L., SOFOS, J.N., MORGAN, J.B., SCHMIDT, G.R. and SMITH, G.C. 1995. Shelf-life of beef tissue following spray-washing with chemical solutions and 35°C or 74°C water. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 50-9 GORMAN, B.M., MORGAN, J.B., SOFOS, J.N. and SMITH, G.C. 1995. Microbiological and visual effects of trimming and/or spray-washing for removal of fecal material from beef. J. Food Prot . 58:984-989. -- GORMAN, B.M., MORGAN, J.B., SOFOS, J.N. and SMITH, G.C.. 1995. The effect of pressure, size of fecal contamination and time on removal of fecal material and microorganisms from beef adipose tissue by spray-washing. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 12D-8 GORMAN, B.M., MORGAN, J.B., SOFOS, J.N. and SMITH, G.C. 1995. Removal of fecal material from beef adipose tissue and reduction of microbiological counts by trimming or spray-washing. CSU Beef Program Report, pp. 121-126 GORMAN, B.M., SOFOS, J.N., MORGAN, J.B., SCHMIDT, G.R. and SMITH, G.C. 1995. Evaluation of hand-trimming, various sanitizing agents and hot water spray-washing as decontamination interventions for beef brisket adipose tissue. CSU Beef Program Report, pp. 127-132 GORMAN, B.M., SOFOS, J.N., MORGAN, J.B., SCHMIDT, G.R. and SMITH, G.C. 1995. Intervention through use of hand-trimming, chemical sanitizers and hot water spray-washing to remove fecal and microbiological contamination from beef adipose tissue. 82nd Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians. July 30-August 2, Pittsburgh, PA. Abstract No. 98 GRAVES-DELMORE, L.R., EUSTACE, I.M., TREADWELL, V.M., SOFOS, J.N., BARKANS, D.E. and SCHMIDT, G.R.. 1995. Evaluation of the shelf-life and quality of Australian manufacturing beef. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 12D- HAGEN, C.J. and SOFOS, J.N. 1995. Comparison of three methods for the detection of Listeria monocytogenes in foods. 95th General Meeting of the American Society for Microbiology, May 21-25, Washington, D.C. Abstract No. P57 KALLANDER, K.D., ET AL. 1995. Detection of heated bacterial spores with fluid thioglycollate and soybean casein digest broths containing variable concentrations of solids. J. Food Prot. 58:421-425 KIESSLING, C.R., LOFTIS, M., KREUZER, K.S. and SOFOS, J.N. Comparative evaluation of three rapid test kits with the microbiological disc assay for the detection of six beta-lactam antibiotic residues in milk. Food and Drug Administration Laboratory Information Bulletin 10(10), No. 3904 KOCHEVAR, S.L., SOFOS, J.N., SCHMIDT, G.R. and SMITH, G.C. 1995. Screening the Heliojet as a method for decontaminating beef carcasses. Final report to Helios Research Corp., pp. 1-10. Dept. of Anim. Sci., Colorado State Univ., Ft. Collins MORGAN, J.B., SMITH, G.C., NEEL, S.W. and BELK, K.E. 1995. International Beef and Pork Quality Audits. Proc. Intl. Congress of Meat Sci. and Technol. (San Antonio, TX). Vol. 41(II), Sect. A , No. 2, pp. 13-18 RAHARJO, S., DEXTER, D.R., WORFEL, R.C., SOFOS, J.N., SOLOMON, M.B., SHULTS, G.W. and SCHMIDT, G.R.. 1995. Quality characteristics of restructured beef steaks manufactured by various techniques. J. Food Sci. 60:68-71 REAGAN, J.O., BUYCK, M.J., NICKELSON, R., ACUFF, G.R., BUEGE, D.R., DICKSON, J.S., KASTNER, C .L., MARSDEN, J.L., MORGAN, J.B., SMITH, G.C. and SOFOS, J.N. 1995. Zero tolerance trimming of beef carcasses. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 62-4 ROMER, J.C., KALLANDER, K.D., SOFOS, J.N., KREUZER, K.S. and SINGLETON, E.R. 1995. Improved detection of heated thermophilic bacterial spores. Food and Drug Administration Laboratory Information Bulletin 10(12), No. 3919 SCHNELL, T.D., SOFOS, J.N., LITTLEFIELD, V.G., MORGAN, J.B. , GORMAN, B.M., CLAYTON, R.P. and SMITH, G.C.. 1995. Effects of post-exsanguination dehairing on the microbial load and visual cleanliness of beef carcasses. J. Food Prot. (in press) SCHNELL, T.D., SOFOS, J.N., LITTLEFIELD, V.G., MORGAN, J.B., GORMAN, B.M., CLAYTON, R.P. and SMITH, G.C. 1995. Dehairing of beef carcasses as an intervention to reduce microbial load and improve visual cleanliness. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 50-8 SMITH, G.C., MORGAN, J.B., NEEL, S.W. and BELK, K.E. 1995. The International Beef Quality Audit. Proc. Intl. Livestock Congress (2/95; Houston, TX). The Houston Livestock Show & Rodeo, and The Texas A&M University System SMITH, G.C., MORGAN, J.B., SOFOS, J.N., TATUM, J.D. and SCHMIDT, G.R. 1995. Vitamin E and meat quality. Symposium From Feed to Food, May 17-18, Utrecht, The Netherlands. pp. 1-10 SMITH, G.C., MORGAN, J.B., SOFOS, J.N., TATUM, J.D. and SCHMIDT, G.R. 1995. Vitamin E and meat quality. Symp. From Feed to Food, 5/17-18, Utrecht, The Netherlands. pp. 1-10 SMITH, G.C., SOFOS, J.N., MORGAN, J.B. and REAGAN, J.O. 1995. Carcass washing and decontamination of beef carcasses. 55th Annual Meeting of the Institute of Food Technologists, June 3-7, Anaheim, CA. Abstract No. 62-5 SMITH, G.C., SOFOS, J.N., MORGAN, J.B., REAGAN, J.O., ACUFF, G.R., BUEGE, D.R., DICKSON, J.S., KASTNER, C.L. and NICKELSON, R. 1995. Fecal-material removal and bacterial-count reduction by trimming and/or spray-washing of beef external-fat surfaces. Proc. USDA/FSIS Scientific and Technical Conference, New Technology to Improve Food Safety (Chicago, IL) SOFOS, J. N., BA-JABER, A.S., SCHMIDT, G.R. and SMITH, G.C. 1995. Quality of extrusion cooked poultry meat products. Proceedings of the 8th Int. Conference: Recent Developments in Food Science and Nutrition, July 6-8, Cos, Greece. Food Flavors: Generation, Analysis and Process Influence, edited by G. Charalambous, Elsevier, New York, NY. pp. 1265-1280 SOFOS, J. N., BARBOSA, W.B., WEDERQUIST, H.J., SCHMIDT, G.R. and SMITH, G.C. 1995. Potential for growth and inhibition of Listeria monocytogenes in meat and poultry products. Proceedings of the 8th Int. Conference: Recent Developments in Food Science and Nutrition, July 6-8, Cos, Greece. Food Flavors: Generation, Analysis and Process Influence, edited by G. Charalambous, Elsevier, New York, NY. pp. 1243-1264 SOFOS, J.N. 1995. Application of HACCP principles and beyond: Beef slaughter and fabrication. 82nd Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians. July 30-August 2, Pittsburgh, PA. Abstract No. 25 SOFOS, J.N. 1995. Efforts to improve the microbiological status of meat in the United states after the 1993 E. coli O157:H7 outbreak. Joint Australian and New Zealand Institutes of Food Science and Technology Conference, May 15-19, Auckland, NZ. p. 35 SOFOS, J.N., HARMAYANI, E. and SMITH, G.C. 1995. Cholesterol: Health effects and potential for reduction. Nutrition Abstracts and Reviews (Series A) 65:533-539 SOFOS, J.N., SMITH, G.C., MORGAN, J.B. and SCHMIDT, G.R. 1995. Beef Slaughter and Fabrication HACCP Workshop Manual -- 1995. Colorado State University Center for Red Meat Safety. Technical Bulletin No. CRMS-9 WEDERQUIST, H.J., SOFOS, J.N. and SCHMIDT, G.R. 1995. Culture media comparison for the enumeration of Listeria monocytogenes in refrigerated vacuum packaged turkey bologna made with chemical additives. Lebensm.-Wissensch. und Technol. 28:455-461 WORFEL, R.C., SOFOS, J.N., SMITH, G.C., MORGAN, J.B. and SCHMIDT, G.R. 1995. Microbial contamination of condensates formed on superstructures of wood and other materials in meat plants. Dairy, Food and Environ. Sanit. 15:430-434 |
| 1996 |
CABEDO, L., J.N. SOFOS, and G.C. SMITH. 1996. Removal of bacteria from beef tissue by spray-washing after different times of exposure to fecal material. J. Food Prot. 59:-- CANNON, J.E., J.B. MORGAN, G.R. SCHMIDT, J.D. TATUM, J.N. SOFOS, G.C. SMITH, R.J. DELMORE and S.N. WILLIAMS. 1996. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J. Anim. Sci. 74:98-105 GRAVES-DELMORE, L.R., G.C. SMITH, J.N. SOFOS, J.O. REAGAN, M.J. BUYCKE, and R. NICKELSON, II. 1996. Hot-water rinsing and trimming/washing of beef carcasses to reduce fecal and microbiological contamination. 56th Annual Meeting of the Institute of Food Technologists, June 22-26, New Orleans, LA, Abstract No. 2GE-3 GRAVES-DEMORE, L.R., J.N. SOFOS, and G.C. SMITH. 1996. Hot-rinsing and trimming/washing decontamination of beef carcasses. CSU Beef Progress Report, pp. 95-100. -- HEATON, K.L., G.C. SMITH, J.N. SOFOS, M.J. AARONSON, and D.K. JONES. 1996. Analysis of pork products for chemical residues. J. Muscle Foods 7:213-224 KOCHEVAR, S., J. SOFOS, and G. SMITH. 1996. An evaluation of the effects of two beef carcass decontamination methods, 83rd Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians, June 30-July 3, Seattle, WA, Abstract No. 124 KOCHEVAR, S.L. 1996. Steam-vacuuming and spray-washing as carcass decomtamination methods. M.S . Thesis, Animal Sciences, Colo State Univ., Fort Collins, CO KOCHEVAR, S.L., J.N. SOFOS, G.C. SMITH and R.R. BOLIN. 1996. Evaluation of steam-vacuuming as a pre-eviseration intervention to decontaminate beef carcasses. 56th Annual Meeting of the Institute of Food Technologists, June 22-26, New Orleans, LA, Abstract No. 2GE-1 KOCHEVAR, S.L., J.N. SOFOS, G.C. SMITH, and R.R. BOLIN. 1996. Decontamination of beef carcasses by use of steam-cleaning. CSU Beef Program Report, pp. 131-137 KOCHEVAR, S.L., J.N. SOFOS, S.B. LEVALLEY, and G.C. SMITH. 1996. The effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissues by spray-washing. 56th Annual Meeting of the Institute of Food Technologists, June 22-26, New Orleans, LA, Abstract No. 2GE-2 KUKAY, C.C., L.H. HOLCOOMB, J.N. SOFOS, J.B. MORGAN, J.D. TATUM, R.P. CLAYTON, and G.C. SMITH. 1996. Training of meat processors in small-scale and medium-scale plants in the application of HACCP. Dairy, Food, and Environ. Sanit. 16:74-80 REAGAN, J.O., et al. 1996. Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat. J. Food Prot. 59:751-756 SCHNELL, T.D., J.N. SOFOS, V.G. LITTLEFIELD, J.B. MORGAN, B.M. GORMAN, R.P. CLAYTON and G.C. SMITH. 1996. Effects of dehairing on the microbial load and visual cleanliness of beef carcasses. CSU Beef Program Report, pp. 149-158 SCNHELL, T.D., G.C. SMITH, M.J. AARONSON, J.N. SOFOS, J.D. TATUM and J.B. MORGAN. 1996. Pesticide residues in beef from cattle fed fruits, vegetables, and/or their by-products. CSU Beef Program Report, 159-166 SMITH, G.C., J.B. MORGAN, J.N. SOFOS, and J.D. TATUM. 1996. Supplemental vitamin E in beef cattle diets to improve shelf-life of beef. Animal Feed Sci. and Tech. 59:207-214 SOFOS, J.N. 1996. Rapid methods in meat microbiology. Distinguished Fellow Lecture at the 16th Annual Rapid Methods and Automation in Microbiology Workshop. Kansas State University, Manhattan, KS, July 11-19 VANSICKLE, J.L. and J.N. SOFOS. 1996. Evaluation of lactic and bacteria for the biological inhibition of Escherichia coli 0157:H7. 56th Annual Meeting of the Institute of Food Technologists, June 22-26, New Orleans, LA, Abstract No. 35-7 WORFEL, R.C., J.N. SOFOS, G.C. SMITH, and G.R. SCHMIDT. 1996. Airborne bacterial contamination in beef slaughtering-dressing plants with different layouts. Dairy, Food, and Environ. Sanit. 16:440-443 |
| 1997 |
CABEDO, L., J.N. SOFOS, G.R. SCHMIDT, and G.C. SMITH. 1997. Attachment of Escherichia coli O157:H7 cells prepared in two substrates onto beef adipose and muscle tissues. J. Food. Prot. 60:102-106 CUTTING, J.H., J.A. HURLBUT and J.N. SOFOS. 1997. Quantitation of penicillin G in medicated premix feeds by micellar electrokinetic capillary chromatography J. AOAC Int. 80:951-955 GORMAN, B.M., S.L. KOCHEVAR, J.N. SOFOS, J.B. MORGAN, G.R. SCHMIDT, and G.C. SMITH. 1997. Changes on beef adipose tissue following decontamination with chemical solutions or water of 35C or 74C. J. Muscle Foods 8:185-197 GRAVES DELMORE, L.R., J.N. SOFOS, G.R. SCHMIDT and G.C. SMITH. 1997. Development of a multiple hurdles model for reducing the probability of contamination of beef carcasses. CSU Beef Program Report, pp. 119-125 GRAVES DELMORE, L.R., J.N. SOFOS, G.R. SCHMIDT and G.C. SMITH. 1997. Evaluation of multiple hurdles for beef carcass decontamination. Proceedings of the 50th Annual Reciprocal Meat Conference, American Meat Science Association, Chicago, IL GRAVES DELMORE, L.R., J.N. SOFOS, G.R. SCHMIDT, and G.C. SMITH. 1997. Inactivation of pathogenic bacteria by the chemical dehairing process proposed for use on beef carcasses during slaughter. Proceedings of the 50th Annual Reciprocal Meat Conference, American Meat Science Association, Chicago, IL GRAVES DELMORE,L.R., J.N. SOFOS, J.O. REAGAN, and G.C. SMITH. 1997. Hot-water rinsing and trimming/washing of beef carcasses to reduce physical and microbiological contamination. J. Food Sci. 62:373-376 KAIN, M.L., S.L. KOCHEVAR, J.N. SOFOS and G.C. SMITH. 1997. Detection and Control of External Pathogens Through Microbial Mapping: The New York Cull Dairy Cow Project. Final Report to the National Cattlemen's Beef Association. Dept. of Animal Sciences, Center for Red Meat Safety, Colorado State University, Fort Collins, CO. 46 pages KOCHEVAR, S.L., J.N. SOFOS, G.C. SMITH and J.O. REAGAN. 1997. Extent of microbial contamination on beef carcasses during slaughtering and after 24 hours of chilling. IFT Book of Abstracts, page 131 (Abstract 46B-17) KOCHEVAR, S.L., J.N. SOFOS, G.C. SMITH and J.O. REAGAN. 1997. Contamination of beef carcasses with Escherichia coli Biotype I in United States slaughtering plants. IFT Book of Abstracts, page 131 (Abstract 46B-19) KOCHEVAR, S.L., J.N. SOFOS, R.R. BOLIN, J.O. REAGAN and G.C. SMITH. 1997. Steam-vacuuming as a pre-evisceration intervention to decontaminate beef carcasses. J. Food Prot. 60:107-113 KOCHEVAR, S.L., J.N. SOFOS, S.B. LEVALLEY, and G.C. SMITH. 1997. Effects of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washing. Meat Sci. 45:377-388 SCHMIEG, J., D.M. SPRAGUE and J.N. SOFOS. 1997. Detection of Shigella by PCR following filtration and minimal enrichment. Food and Drug Administration Forum on Regulatory Sciences, Bethesda, MD, Abstract No. A28 SCHNELL, T.D., J.N. SOFOS, J.B. MORGAN, M.J. AARONSON, J.D. TATUM, and G.C. SMITH. 1997. Pesticide residues in beef tissues from cattle fed fruits, vegetables, and other by-products. J. Muscle Foods 8:173-183 SMITH, G.C., K.L. HEATON, J.N. SOFOS, J.D. TATUM, M.J. AARONSON, and R.P. CLAYTON. 1997. Residues of antibiotics, hormones and pesticides in conventional, natural and organic beef. J. Muscle Foods 8:157-172 SOFOS, J.N. 1997. E. coli and Salmonella levels on beef carcasses - Survey results compared to mega-reg requirements. IAMFES Program and Abstract Book JFPRDR 60 (Sup. A), page 66 (Abstract S-11) SOFOS, J.N. 1997. Evaluation of excised brisket, flank and rump samples for generic Escherichia coli contamination in beef slaughtering operations. Presented at a public meeting of the Food Safety and Inspection Service of the United States Department of Agriculture on Microbial Testing as part of the United States Meat and Poultry Inspection Regulations. May 8, Washington, D.C SOFOS, J.N. 1997. Mapping of microbial contamination in beef slaughtering operations. Presented to personnel of the Food Safety and Inspection Service of the United States Department of Agriculture. February 27, Washington, D.C SOFOS, J.N. 1997. Needs and concerns for microbial inactivation in foods. Presented at the annual meeting of the Institute of Food Technologists, June 14-18, Orlando, FL. IFT Book of Abstracts, page 5 (Abstract 2-1 SOFOS, J.N. 1997. Non-acid meat decontamination technologies: Model studies and commercial applications. Presented at the World Congress on Food Hygiene of the World Association of Veterinary Food Hygienists. August 24-29, The Hague, The Netherlands SOFOS, J.N. 1997. Rapid methods: Their use in the field and applications to state public health laboratories. Presented at the 40th Annual Planning Conference of the Association of State and Territorial Public Health Laboratory Directors, June 2, San Diego, CA SOFOS, J.N. and G.C. SMITH. 1997. Meat decontamination technologies: Model studies and commercial applications. Proceedings of the World Congress on Food Hygiene (The Hague, The Netherlands) page 269 SOFOS, J.N., S.L. KOCHEVAR, G.C. SMITH, J.O. REAGAN, D.R. BUEGE, D.D. HANCOCK, G.R. LUNDELL and J.B. MORGAN. 1997. Probabilities of passing E. coli performance criteria in seven beef slaughering plants. IAMFES Program and Abstract Book JFPRDR 60 (Sup. A), page 51 (Abstract P72 SOFOS, J.N., S.L. KOCHEVAR, G.C. SMITH, J.O. REAGAN, D.D. HANCOCK, S.C. INGHAM, G.R. LUNDELL and J.B. MORGAN. 1997. Incidence of Salmonella on beef carcasses at various stages of the slaughtering process. IAMFES Program and Abstract Book JFPRDR 60 (Sup. A), page 51 (Abstract P71) SOFOS, J.N., S.L. KOCHEVAR, K.E. BELK, R.C. CANNELL, M.L. KAIN and G.C. SMITH. 1997. Mapping of Microbial Contamination of Beef Slaughtering Operations. Final Report to the National Cattlemen's Beef Association. Dept. of Animal Sciences, Center for Red Meat Safety, Colorado State University, Fort Collins, CO. 97 pages ZERBY, H.N. 1997. Effects of dietary vitamin E supplementation on display-life of fresh beef. M.S. Thesis, Meat Science Program, Department of Animal Sciences, Colorado State University, Fort Collins, CO ZERBY, H.N., K.E. BELK, J.N. SOFOS, G.C. SMITH and L.R. MCDOWELL. 1997. Effects of vitamin E supplementation and high versus low initial microbial loads on retail display life of beef muscle. IAMFES Program and Abstract Book JFPRDR 60(Sup. A), page 41 (Abstract P35) |
| 1998 |
Cabedo, L., Sofos, J.N. and Smith, G.C. 1998. Bacterial growth in ground beef patties made from animals fed diets without or with supplemental vitamin E. J. Food Prot. 61:36-40 Cabedo, L., Sofos, J.N., Schmidt, G.R. and Smith, G.C. 1998. Changes in bacterial counts of vacuum-packaged beef from animals fed high Vitamin E. Proc. International Congress of Meat Science and Technology (Barcelona, Spain) 44:322-323 Cabedo, L., Sofos, J.N.,Schmidt, G.R. and Smith, G.C. 1998. Changes in Listeria monocytogenes populations in raw and cooked beef, pork, lamb and chicken meat. Proc. International Congress of Meat Science and Technology (Barcelona, Spain) 44:330-331 Delmore, R. J, Jr. 1998. Microbiological profile and decontamination for beef variety meats. Ph. D. Dissertation, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado Delmore, R. J., Jr., Sofos,J.N., Schmidt, G.R., Belk, K.E. and Smith, G.C. 1998. Reduction in microbiological contamination of beef variety meats exposed to various decontamination treatments. IAMFES Annual Meeting, Program & Abstract Book. JFPRDR 61(Sup. A):62 (Abstract P62 Delmore, R. J., Jr., Zerby, H.N., Sofos, J.N., Schmidt, G.R., Belk, K.E. and Smith, G.C. 1998. Development of a Microbial Profile and Identification of Microbiological Intervention Strategies for Beef Variety Meats. Final Report to U.S. Meat Export Federation, 148 pages Delmore, R. J., Schmidt, G.R., Tatum, J.D., Sofos, J.N. and Smith, G.C. 1998. Supplementation of vitamin E to bovine females in 'white cow', mature beef, upgrading programs. J. Muscle Foods 9:153-171 Delmore, R. J., Sofos, J.N., Schmidt, G.R., Belk, K.E. and Smith, G.C. 1998. Bacterial counts and incidence of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7 detected on U.S. beef variety meats. J. Anim. Sci. 76(Suppl. 1):154 (Abstract 595) Garcia, G. R., Ramirez, C., Hunt, J., Madzo, S.C. and Sofos, J.N. 1998. Detection of inactivated Brucella abortus and Brucella melitensis in goat cheese by direct DNA amplification. FDA Science Forum, Biotechnology: Advances, Applications and Regulatory Challenges, December 8-9, Washington, DC. Abstract K19 Genigeorgis, C. and Sofos, J.N. 1998. Inactivating human pathogens by processing and packing. In: Veterinary Aspects of Meat Production, Processing, and Inspection. University of Utrecht, The Netherlands. pp. 1-23 Graves Delmore, L. R. 1998. Evaluation of multiple decontamination treatments on beef carcass tissue. Ph. D. Dissertation, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado Graves Delmore, L. R., Sofos, J.N., Schmidt, G.R. and Smith, G.C. 1998. Decontamination of inoculated beef with sequential spraying treatments. J. Food Sci. 63:890-893 Hagen, C. J., Singleton, E.R., Kreuzer, K.S., Sloan, E.M. and Sofos, J.N. 1998. Isolation of catalase-negative Listeria monocytogenes from foods. Dairy, Food and Environmental Sanitation 18:424-426 Kain, M. L., Kochevar, S.L., Sofos, J.N., Belk, K.E., Rossiter, C., Reagan, J.O. and Smith, G .C. 1998. Condition and cleanliness of live animals in relation to microbiological counts on cow carcasses. J. Anim. Sci. 76(Suppl. 1):142 (Abstract 548) Kain, M. L., Kochevar, S.L., Sofos, J.N.,Rossiter, C., Belk,K.E. and Smith, G.C. 1998. Live animal characteristics and carcass contamination in cull dairy cows. CSU Beef Program Report, pp. 37-41 Kain, M. L., Sofos, J.N. and Smith, G.C. 1998. Recovery of E. coli pure culture suspensions from sponges following shaking or stomaching. IAMFES Annual Meeting, Program & Abstract Book. JFPRDR 61(Sup. A):62 (Abstract P90) Kain, M. L., Sofos, J.N., Belk, K.E. and Smith, G.C. 1998. Time and temperature effects on bacterial numbers detected on sponges used to sample beef carcass tissue. Institute of Food Technologists, Annual Meeting Technical Program. Abstract Number 9-16, page 15 Kain, M. L., Sofos, J.N., Zerby, H.N., Belk, K.E., Hardin, M.D. and Smith, G.C. 1998. Shipping , storage and sampling-sponge effects on bacterial numbers detected from pork carcass skin and fat surfaces. IAMFES Annual Meeting, Program & Abstract Book. JFPRDR 61(Sup. A):62 (Abstract P89 Kain, M. L., Ware, L.M.,Zerby, H.N., Cannell, R.C., Belk, K.E., Sofos, J.N. and Smith, G.C. 1998. Pilot Study for the National Study Microbial Mapping II. Final Report to National Cattlemen's Beef Association, 12 pages Schmidt, G. R., Sofos, J.N. and Smith, G.C. 1998. How to keep the hot box clean. Meat Processing Magazine, February, pp. 34, 37, 38 Smith, G. C., Cannell, R.C., Belk, K.E., Tatum, J.D., Sofos, J.N. and Schmidt, G.R. 1998.Beef Quality Assurance Audits: Incidence of Injection-Site Damage in Top Sirloin Butts and in Muscles of the Round-1997. Final Report to National Cattlemen's Beef Association, 11 pages Smith, G. C., Cannell, R.C., Kain, M.L., Belk, K.E., Tatum, J.D., Sofos, J.N. and Schmidt, G.R . 1998. Beef Quality Assurance Audits: Assays for Prevalence of Antibiotics in Injection-Site Legions From Muscles in Top Sirloin Butts and in Rounds. Final Report to National Cattlemen's Beef Association, 13 pages Smith, G. C., Sofos, J.N. and Belk. K.E. 1998. Interventions From The Farm Or Feedlot To The Food Store: Minimizing Microbiological Food Safety Risks. Proceedings Alltech's Fourteenth Annual Symposium (Lexington, KY) pp. 323-350 Smith, G. C., Williams, S.N., Sofos, J.N., Belk, K.E. and Tatum, J.D. 1998. Supplementation of cattle diets with Vitamin D3 to improve beef tenderness or with Vitamin E to improve beef color and caselife. Proceedings Meat Industry Research Conference (Philadelphia, PA) pp. 1-15 Sofos, J. N. 1998. Carcass Intervention/Decontamination Technologies. Ontario Cattlemen's Association Newsletter Sofos, J. N. 1998. Carcass intervention/decontamination technologies. Proc. of Technical Symposium on Intervention Technologies and Biotechnology for the Canadian Meat Industry. Sponsored by Canadian Meat Research Institute and Canadian Meat Science Association, February 4, Banff, Alberta, Canada. pp. 1-17 Sofos, J. N. 1998. Carcass sampling techniques/Testing methods/Baseline levels of contamination. Presented at University of Western Sydney Hawkesbury, Richmond, NSW, Australia, April 23 Sofos, J. N. 1998. Decontamination Intervention Technologies. Keynote presentation at the Technology Symposium organized by the Canadian Meat Council, Canadian Meat Science Association , and Canadian Meat Research Institute. February 4, Banff, Alberta, Canada Sofos, J. N. 1998. Food Safety Issues. Presented at University of Western Sydney, Hawkesbury ,Richmond, NSW, Australia, April 24 Sofos, J. N. 1998. Food Safety Issues. Presented at the Colorado State University Department of Animal Sciences seminar, February 2, Fort Collins, CO Sofos, J. N. 1998. Food Safety-The Real Facts. Presented at the meeting of the Colorado State University Chapter of Gamma Sigma Delta, January 19, Fort Collins, CO Sofos, J. N. 1998. HACCP Update. Presented at University of Western Sydney, Hawkesbury, Richmond, NSW, Australia, April 23 Sofos, J. N. 1998. Hurdling; Evaluating red meat pathogen reduction technologies. Meat & Poultry (April), pp. 18-21 Sofos, J. N. 1998. Potential interactions between antioxidants and microbial meat quality. Proc. Dietary Strategies for Improving Muscle-Based Food Products (Madrid, Spain) pp. 29-30 Sofos, J. N. and Smith, G.C. 1998. Evaluation of various treatments to reduce contamination on carcass tissue. Proc. International Congress of Meat Science and Technology (Barcelona, Spain) 44:316-317 Sofos, J. N. and Smith, G.C. 1998. Nonacid meat decontamination technologies: Model studies and commercial applications. Int. J. Food Microbiol. 44(3):171-189 Sofos, J. N., Belk, K.E. and Smith, G.C. 1998. Minimizing microbiological food safety risks: Potential for preslaughter (preharvest) interventions. A developing white paper prepared for the Beef Quality Assurance Advisory Board of the National Cattlemen's Beef Association, 88 pages Sofos, J. N., Beuchat, L.R., Davidson, P.M. and Johnson, E.A. 1998. Naturally Occurring Antimicrobials in Food. Council of Agricultural Science and Technology, Ames, IA Sofos, J. N., Kain, M.L., Belk, K.E. and Smith, G.C. 1998. Microbial Mapping II: Determining microbiological counts on beef carcasses, wholesale and retail cuts, to assist those in fabrication distribution and retailing sectors to deliver safe beef to retail customers. Final Report to National Cattlemen's Beef Association, 29 pages Sofos, J. N., Kain, M.L., Kochevar, S.L., Belk, K.E., Cannell, R.C., Smith, G.C., Buege, D.R., Ingham, S.C., Hancock, D.D., Morgan, J.B., Bellinger, G.R. and Reagan, J.O. 1998. Microbial mapping of beef carcasses during slaughter-Phase I. CSU Beef Program Report, pp. 17-23 Ware, L. M. 1998. A comparison of sponging and excising as sampling procedures for beef carcass tissue and the influence of handling and storage on the microbial status of beef. M. S . Thesis, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado Ware, L. M., Kain, M., Sofos, J.N., Belk, K.E. and Smith, G.C. 1998. A comparative evaluation of sponging and excising as sampling procedures for microbiological analysis of beef carcass tissue. IAMFES Annual Meeting, Program & Abstract Book. JFPRDR 61(Sup. A):61 (Abstract P88) Ware, L. M., Kain, M.L., Sofos, J.N., Belk, K.E. and Smith, G.C. 1998. Influence of sampling procedure and stage of sampling on the microbiological status of fresh beef. J. Anim. Sci. 76(Suppl. 1):142 (Abstract 547) Zerby, H. N., Belk, K.E., Sofos, J.N. and Smith, G.C. 1998. Microbiological sampling of hog carcasses. Proc. Pork Quality & Safety Summit, pp. 77-85, July 14-15, National Pork Producers Council, Des Moines, IA Zerby, H. N., Belk, K.E., Sofos, J.N., McDowell, L.R., Williams, S.N. and Smith, G.C. 1998. Caselife of seven retail beef products from the carcasses of beef cattle supplemented with alpha-tocopoheryl acetate. CSU Beef Program Report, pp. 9-15. Zerby, H. N., Belk, K.E., Sofos, J.N., McDowell, L.R., Williams, S.N. and Smith, G.C. 1998. Effects of Vitamin E and initial microbiological counts on beef caselife. Proc. International Congress of Meat Science and Technology (Barcelona, Spain) 44:490-491 Zerby, H. N., Belk, K.E., Sofos, J.N., McDowell, L.R.,Williams, S.N. and Smith, G.C. 1998. Effects of initial microbiological contamination level on appearance and retail caselife of fresh beef steaks derived from cattle fed diets with different levels of Vitamin E. CSU Beef Program Report, pp. 1-8 Zerby, H. N., Belk, K.E., Sofos,J.N., Schmidt, G.R. and Smith, G.C. 1998. Microbiological sampling of hog carcasses. Final Report to National Pork Producers Council, 51 pages Zerby, H. N., Delmore,R.J., Belk, K.E., Sofos, J.N. and Smith. G.C. 1998. Intervention strategies for pork variety meats. Proc. Pork Quality & Safety Summit, pp. 87-99, July 14-15, National Pork Producers Council, Des Moines, IA Zerby, H. N., Delmore,R.J., Jr., Murphree, R., Belk, K.E. Sofos, J.N., Schmidt, G.R., Bellinger, G.L., Pape, A., Hardin, M., Lloyd, W. and Smith, G.C. 1998. Development of a microbiological profile of pork variety meats and intervention strategies for reducing microbiological contamination on pork variety meats. Final Report to U.S. Meat Export Federation, 113 pages |
| 1999 |
Bacon, R.T., Sofos, J.N., Belk, K.E., Reagan, J.O., and Smith, G.C. 1999. Commercial evaluation of multiple-sequential interventions for decontamination of beef carcasses. IAMFES 86th Annual Meeting. Abstract T-3 Chuanchuen, R. 1999. Foodborne Significance of Multi-Drug Resistant Salmonella Typhimurium DT104: An Overview. M.S. Paper, Colorado State University, Fort Collins Clark, S.B., Hurlbut, J.A., and Sofos, J.N. 1999. Sensitivity of detection of various veterinary drugs using the fast antimicrobial screen test (FAST). Food and Drug Administration Laboratory Information Bulletin, 7 pages Clark, S.B., Klessling, C.R., Hurlbut, J.A., Sofos , J.N., and Madson, M.R. 1999. Sensitivity of detection of various veterinary drugs using the fast antimicrobial screen test 113. AOAC Int. Meeting, Houston, TX, September 26-30. Abstract No. H-1403 Delmore, Jr., R.J., J.N. Sofos, J.N., Belk, K.E., Lloyd, W.R., Bellinger, G.L.,Schmidt, G.R., and Smith, G.C. 1999. Good manufacturing practices for improving the microbiological quality of beef variety meats. Dairy, Food and Environ. Sanit. 19:14-24 Garcia, G.R., Sloan, E., Ramirez, C., Ramsey, S.M., and Sofos, J.N. 1999. A preliminary evaluation of two chromogenic agar media for detection of Escherichia coli O157:H7. Food and Drug Administration Laboratory Information Bulletin, 14 pages Kain, M., Sofos, J.N., Belk, K.E., Reagan, J.O., Smith, G.C., Buege, D.R., Henning, W.P., Morgan, J.B., Ringkob, T.P.,and Bellinger G.R. 1999. Microbiological contamination baselines of beef carcasses, wholesale cuts and retail cuts. IAMFES 86th Annual Meeting. Abstract P44 Schmidt, G.R., Sofos, J.N., Duffy, E.A., Belk, K.E., and Smith, G.C. 1999. HACCP training at Colorado State University. Proc. Reciprocal Meat Conference. 52:133 (Abstract) Sofos, J.N. 1999. Strategies to Control Stressed Pathogens and Provide Safe Foods. Annual Meeting of the Institute of Food Technologists. July 24-28, Chicago, IL Sofos, J.N. and Busta, F.F. 1999. Chemical Food Preservatives. Chapter 17, In Principles and Practice of Disinfection, Preservation and Sterilization, third edition, A.D. Russell, W.B. Hugo and G.A.J. Ayliffe (editors). Blackwell Science Ltd., Oxford, UK. pp. 485-541 Sofos, J.N., and Smith, G.C. 1999. The role of slaughter hygiene in food safety. Chapter in EOLSS Encyclopedia of Life Support Systems, EOLSS Publishers Co. Ltd., Oxford, U.K Sofos, J.N., Belk, K.E., and Smith G.C. 1999. Processes to reduce contamination with pathogenic microorganisms in meat. Proceedings of the International Congress of Meat Science and Technology (Yokohama, Japan) 45(2):596-605 Sofos, J.N., Beuchat, L.R., Davidson, P.M., and Johnson, E.A. 1999. Naturally occurring antimicrobials in food: Interpretive Summary. Regulatory Toxicology and Pharmacology 28:71-72 Sofos, J.N., Kochevar, S.L., Bellinger, G.R., Buege, D.R., Hancock, D.D., Ingham, S.C., Morgan , J.B., Reagan, J.O., and Smith, G.C. 1999. Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants. J. Food Prot. 62:140-145 Sofos, J.N., Kochevar, S.L., Reagan, J.O., and Smith, G.C. 1999. Extent of beef carcass contamination with Escherichia coli and probabilities of passing U.S. regulatory criteria. J. Food Prot. 62:234-238 Sofos, J.N., Kochever, S.L., Reagan, J.O., and Smith, G.C. 1999. Incidence of Salmonella on beef carcasses relating to U.S. Meat and Poultry Inspection Regulations. J. Food Prot. 62:467-473 Ware, L.M., Kain, M.L., Sofos, J.N., Belk, K.E., and Smith, G.C. 1999. Comparison of sponging and excising as sampling procedures for microbiological analysis of fresh beef carcass tissue. J. Food Prot. 62:1255-1259 Zerby, H.N., Belk, K.E., Ahola, J.K., Sofos, J.N., Schaefer, D.M., Morgan, J.B., and Smith, G .C. 1999. Effects of muscle a-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the U.S., Japan and Australia. Meat Sci. 52:111-118 Zerby, H.N., Belk, K.E., Hardin, M., Lloyd, W., Sofos , J.N., and Smith, G.C. 1999. Extent of microbiological contamination on pork variety meats. IAMFES 86th Annual Meeting. Abstract T-12 Zerby, H.N., Belk, K.E., Hardin, M., Lloyd, W., Sofos, J.N., and G.C. Smith, G.C. 1999. Application of treatments to reduce contamination of pork variety meats. IAMFES 86th Annual Meeting. Abstract T-17 Zerby, H.N., Belk, K.E., Sofos, J.N., McDowell , L.R., and Smith, G.C. 1999. Case life of seven retail products from beef cattle supplemented with alpha-tocopheryl acetate. J. Anim. Sci. 77:2458-2463 Zerby, H.N., Belk, K.E., Sofos, J.N., McDowell, L.R., Williams, S.N., and Smith, G.C. 1999. Display life of fresh beef containing different levels of vitamin E and initial microbiological contamination. J. Muscle Foods 10:345-355 Zerby, H.N., Belk, K.E., Sofos, J.N., Schmidt, G.R., Kotrola, N., and Smith, G.C. 1999. Efficacy of acidified sodium chlorite as a decontamination treatment for pork tongues. American Society of Animal Science, Annual Meeting. Abstract 43-6 Zerby, H.N., Belk,K. E., Hardin, M., Sofos, J.N., and Smith, G.C. 1999. Levels of microbiological contamination of pork carcasses during slaughter. IAMFES 86th Annual Meeting. Abstract T-11 |
| 2000 |
Albright, S.N., Avens, J.S., Morton, A.S., Prewitt, B.E., Kendall, P.A. and Sofos, J.N. 2000. Destruction of bacteria on chicken carcasses by steam and boiling water immersion. Food Safety Objectives Ceres Forum, Organized by Food Control and Georgetown Center for Food and Nutrition Policy, Dec. 4-5, Washington, D.C. Abstract No. 33. Bacon, R.T., Belk, K.E., Sofos, J.N. and Smith, G.C. 2000. Antimicrobial resistance of Salmonella spp. isolates found on beef animal hides and carcasses and the potential ramifications for producers. Reciprocal Meat Conference, June 18-21, Ohio State University, Columbus, OH, Abstract, 53:117. Bacon, R.T., Belk, K.E., Sofos, J.N. and Smith, G.C. 2000. Incidence of Escherichia coli O157:H7 on hide, carcass and beef trimming samples collected from United States packing plants . Proc. Reciprocal Meat Conference, Ohio State University, Columbus, OH, 53:106-108. Bacon, R.T., Sofos, J.N., Belk, K.E. and Smith, G.C. 2000. Incidence of Salmonella spp. on beef cattle hides and carcasses in eight commercial beef slaughtering facilities. Animal Sciences Research Report 2000, p. 53-56. Department of Animal Sciences, Colorado State University, Fort Collins, CO. Bacon, R.T., Sofos, J.N., Belk, K.E. and Smith, G.C. 2000. Incidence and antibiotic resistance of Salmonellae spp. Cultures isolated from animal hide and beef carcasses. Annual Meeting of the International Association for Food Protection, August 6-9, Atlanta, GA, Abstract P099, p. 71. Bacon, R.T., Sofos, J.N., Belk, K.E. and Smith, G.C. 2000. Evaluation of Zero Tolerance final rail inspection conducted in commercial beef processing facilities. Animal Sciences Research Report 2000, p. 41-44. Department of Animal Sciences, Colorado State University, Fort Collins, CO. Bacon, R.T., Sofos, J.N., Belk, K.E. and Smith, G.C. 2000. A comparison of the three commercial beef carcass decontamination systems. Animal Sciences Research Report 2000. p. 45-51. Department of Animal Sciences, Colorado State University, Fort Collins, CO. Bacon, R.T., Sofos, J.N., Belk, K.E. and Smith, G.C. 2000. Post-chilling application of a commercial steam vacuum unit to fresh beef adipose tissue inoculated with Salmonella spp. Animal Sciences Research Report 2000. p. 35-39, Department of Animal Sciences, Colorado State University, Fort Collins, CO. Bacon, R.T., Sofos, J.N., Belk, K.E., Mirtsching, W.M., Clayton, R.P., Reagan, J.O. and Smith, G.C. 2000. Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination. J. Food Prot. 63:1080-1086. Belk, K.E., Segomelo, K., Kain, M.L, Bellinger, G.R., Scanga, J.A., Sofos, J.N. and Smith, G.C . 2000. Growth of pathogens on fresh pork chops and ground pork after encountering temperature abuse. Proc. Pork Quality and Safety Summit, Des Moins, IA, p. 294-301. Delmore, Jr., R.J., Sofos, J.N., Schmidt, G.R., Belk, K.E., Lloyd, W.R. and Smith, G.C. 2000. Interventions to reduce microbiological contamination of beef variety meats. J. Food Prot. 63:44-50. Duffy, E.A., Belk, K.E., Sofos, J.N., Bellinger, G.R. and Smith, G.C. 2000. United States retail pork microbiological baseline. Proc. Pork Quality and Safety Summit, Des Moines, IA p. 305-309. Duffy, E.A., Belk, K.E., Sofos, J.N., Bellinger, G.R., Pape, A. and Smith, G.C. 2000. Levels of microbial contamination in the United States pork retain products. Animal Sciences Research Report 2000. p. 23-27. Department of Animal Sciences, Colorado State University, Fort Collins, CO. Duffy, E.A., Bellinger, G.R. Page, A., Belk, K.E., Sofos, J.N. and Smith, G.C. 2000. Levels of microbial contamination in the United States pork retail products. Annual Meeting of the International Association for Food Protection, August 6-9, Atlanta, GA, Abstract P099, 87:71. Duffy, E.A., LeValley, S.B., Belk, K.E., Sofos, J.N., and Smith, G.C. 2000. Pre-harvest management practices, good manufacturing practices during harvest, and microbiological quality of lamb carcasses. Dairy, Food & Environ. Sanit. 20:753-762. Duffy, E.A., LeValley, S.B., Kain, M.L., Belk, K.E., Sofos, J.N., Tatum, J.D., Smith, G.C. and Kimberling, C.V. 2000. Microbial contamination occurring on lamb carcasses processed in the United States. Annual Meeting of the International Association for Food Protection, August 6-9 , Atlanta GA, Abstract P100, 87:72. Duffy, Elizabeth A. 2000. Influence of pre-harvest management practices on microbial contamination of lamb carcasses and baseline levels of microbial contamination on United States lamb carcasses and pork retail products, M.S. Thesis, Dept. of An. Sci., Colo. State Univ., Fort Collins, CO. Garcia, G., Sloan, E., Ramirez, C., Ramsey, S.M. and Sofos, J.N. 2000. A preliminary evaluation of two chromogenic agar media for detection of enterohemorrhagic Escherichia coli. Presented at the 2000 FDA Science Forum - FDA and the Science of Safety: New Perspectives, Feb . 14-15, Washington, D.C., Abstract J11, p. 72. Ramirez, C., Sofos, J. and Singleton, E. 2000. Sensitivity of a polymerase chain reaction (PCR) method for the detection of Shigella species inoculated in produce rinses. Food and Drug Administration, Laboratory Information Bulletin 4204, 17 pages. Ramirez, C., Sofos, J.N. and Singleton, E.R. 2000. Sensitivity of a direct polymerase chain reaction (PCR) method for Shigella species inoculated in produce rinses. Presented at the 2000 FDA Science Forum - FDA and the Science of Safety: New Perspectives, Feb. 14-15, Washington, D .C., Abstract J19, p. 74. Samelis, J., Strohecker, K., Sofos, J.N., Belk, K.E., Scanga, J.A. and Smith, G.C. 2000. Screening of antimicrobials against Listeria monocytogenes in pork bologna. Proc. Intl. Congress of Meat Sci. and Tech., Buenos Aires, Argentina, p. 660-661. Scanga, J.A., Grona, A.D., Belk, K.E., Sofos, J.N., Bellinger, G.R. and Smith, G.C. 2000. Microbiological contamination of raw beef trimmings and ground products. Meat Sci. 56:145-152. Scanga, J.A., Samelis, J., Strohecker, K., Sofos, J.N., Belk, K.E. and Smith, G.C. 2000. Screening of antimicrobials against Listeria monocytogenes in pork bologna. Proc. Pork Quality and Safety Summit, Des Moines, IA, p. 189-193. Segomelo K., Kain, M.L., Bellinger, G., Belk, K.E., Scanga, J., Sofos, J.N. and Smith, G.C. 2000. Population changes of pathogenic bacteria inoculated in fresh pork following chilled storage and simulated consumer temperature abuse. Annual Meeting of the International Association for Food Protection, August 6-9, Atlanta, GA. Abstract P097, 87:71. Segomelo, K., Kain, M.L, Belk, K.E., Bellinger, G.R., Scanga, J.A., Sofos, J.N. and Smith, G.C . 2000. Change sin inoculated bacterial pathogens on fresh pork stored at temperatures to simulate mild distribution abuse. Animal Sciences Research Report p. 57-59. Department of Animal Sciences, Colorado State University, Fort Collins, CO. Segomelo, K., Kain, M.L, Belk, K.E., Bellinger, G.R., Scanga, J.A., Sofos, J.N. and Smith, G.C . 2000. Bacteria pathogen changes in fresh pork after storage and consumer abuse. Proc. Intl. Congress of Meat Sci. and Tech., Buenos Aires, Argentina, p. 728-729. Segomelo, K., Kain, M.L, Belk, K.E., Bellinger, G.R., Scanga, J.A., Sofos, J.N. and Smith, G.C . 2000. Pathogenic bacteria populations in inoculated fresh pork after chilled storage and simulated consumer abuse. Animal Sciences Research Report, p. 61-65. Department of Animal Sciences, Colorado State University, Fort Collins, CO. Segomelo, K., Kain, M.L, Belk, K.E., Bellinger, G.R., Scanga, J.A., Sofos, J.N. and Smith, G.C . 2000. Changes in pathogenic bacteria counts during limited abuse of fresh pork. Proc. Intl. Congress of Meat Sci. and Tech., Buenos Aires, Argentina, p. 730-731. Segomelo, K., Kain, M.L, Bellinger, G., Belk, K.E., Scanga, J., Sofos, J.N. and Smith, G.C. 2000. Fate of bacterial pathogens inoculated on fresh pork during simulated temperature abuse at distribution. Annual Meeting of the International Association for Food Protection, August 6-9, Atlanta, GA, Abstract P068, 87:60. Segomelo, Keolebogile. 2000 Changes in population of bacteria inoculated on fresh pork and subjected to limited temperature abuse, M.S. Thesis, Dept. of Food Sci. and Human Nutrn, Colo. State Univ., Fort Collins, CO. Sloan, E., O'Neill, M, Kaysner, C., DePaola, A. and Sofos, J. 2000. Comparison of two nonradioactive gene probes for the enumeration of Vibrio parahaemolyticus in crabmeat. Food and Drug Administration, Laboratory Information Bulletin 4221, 19 pages. Smith, C.D., Belk, K.E., Sofos, J.N., Bellinger, G.R. and Smith, G.C. 2000. Reduction of bacteria populations on beef heads and tongues. Animal Sciences Research Report p. 19-22. Department of Animal Sciences, Colorado State University, Fort Collins, CO. Smith, G.C., Belk, K.E., Sofos, J.N., Tatum, J.D. and Williams, S.N. 2000. High E beef: The Science and Technology. Proceedings of the Canadian Beef Summit (Las Vegas, NV) pp. 21-51. Smith, G.C., Sofos, J.N., Belk, K.E. Scanga, J.A. and Tatum, J.D. 2000. Traceback, Traceability and Source Verification in the U.S. Beef Industry. XXI World Buiatrics Congress, Punta del Este, Uruguay (Abstract). Smith, G.C., Sofos, J.N., Belk, K.E., Scanga, J.A. and Tatum, J.D. 2000. Safety of food of ruminant origin. XXI World buiatrics Congress, Punta del Este, Uruguay (Abstract). Smith, G.C., Sofos, J.N., Belk, K.E., Scanga, J.A. and Tatum, J.D. 2000. Pathogen Contamination of Cattle and Beef; Challenges and Opportunities in Process Control. XXI World Buiatrics Congress, Punta del Este, Uruguay (Abstract). Smith, G.C., Sofos, J.N., Belk, K.E., Scanga, J.A. and Tatum, J.D. 2000. Quality of Beef and its Certification for the Public in the Future. XXI World Buiatrics Congress, Punta del Este, Uruguay (Abstract). Sofos, J.N. 2000. Approaches to pre-harvest food safety assurance. Proceedings of Euroconference: Food Safety Assurance and Veterinary Public Health; The Topical Research Issues - Event 1: Food Safety Assurance in the Pre-harvest, University of Veterinary Medicine Vienna, Austria, p. 13-14. Sofos, J.N. 2000. Sorbic Acid. In Natural Food Antimicrobial Systems, A.S. Naidu, editor. CRC Press, Inc. Boca Raton, FL. P. 637-659. Sofos, J.N., Belk, K.E., Rossiter, C., Reagan, J.O. and Smith, G.C. 2000. Live dairy cull cow characteristics and associated microbial contamination. Proceedings of Euroconference: Food Safety Assurance and Veterinary Public Health: The Topical Research Issues - Event 1: Food Safety Assurance in the Pre-harvest Phase, University of Veterinary Medicine Vienna, Austria, p. 123-124. Twohy, C.W., Hoffman, C.A., Zuroski, K.E., Bell, J. Ellis and Sofos, J.N. 2000. A robotics workstation for testing of liquid sporicidal agents. Food and Drug Administration, Laboratory Information Bulletin 4223, 10 pages. |
| 2001 |
Bacon, R.T., Sofos, J.N., Belk, K.E., and Smith, G.C. 2001. Microbial mapping III. Determining microbiological counts on beef subprimal cuts during/ following fabrication with and without microbiological decontamination treatments. Animal Sciences Research Report, Colorado State University, Fort Collins. pp. 105-110. Bedie, G. K. 2001. Effects of antimicrobials in the formulation and post packaging thermal treatment to control Listeria monocytogenes in post-processing inoculated frankfurters. MS Thesis. Colorado State University, Fort Collins, CO. Bedie, G., J. Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J.A., and Smith, G.C. 2001. Effect of antimicrobials in the formulation and post-packaging thermal pasteurization on Listeria monocytogenes inoculated on frankfurters after peeling. IAFP Annual Meeting, Minneapolis, Minnesota, August 5-8. (Abstract PO46). Bedie, G.K., Kain, M.L., Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J.A., and Smith, G.C. 2001. Evaluation of antimicrobials incorporated into the formulation against post-processing contamination of Listeria monocytogenes on frankfurters stored at 4 degrees C in vacuum packages. Animal Sciences Research Report, CSU, Fort Collins. pp. 65-67. Bedie, G.K., Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J.A., and Smith, G.C. 2001. Antimicrobials in the formulation to control post-processing contamination by Listeria monocytogenes on frankfurters stored at 4 degrees C in vacuum. IFT Annual Meeting, New Orleans , Louisiana, June 23-26. (Abstract 59E-5). Clark, S.B. S.B. Turnipseed, S.B., G.J. Nandrea, G.J., M.R. Madson, M.R., J.N. Sofos, J.A. Hurlbut and C.E. Shultz. 2001. Identification and confirmation of flumixin meglumine and phenylbutazone residues in animal kidney by ELISA screening and LC/MS. 115th AOAC Int. Annual Meeting, September 9-13, 2001, Kansas City MO. Abstract A-101. Clark, S.B., Kiessling, C.R., Madson, M.A., Hurlbut, J.A., and Sofos, J.N. 2001. Stability and sensitivity of detection of various veterinary drugs using the fast antimicrobial screen test (FAST). Food and Drug Administration, Laboratory Information Bulletin 4238, 13 pages. Clark, S.B., Turnipseed, S.B., Nandrea, G.J., Hurlbut, J.A., Sofos, J.N., and Shultz, C.E. 2001. Identification and confirmation of flumoxin megulmine and phenylbutazone residues in animal kidney by ELISA screening and liquid chromatography mass spectrometry. FDA Science Forum, Washington, DC. Clark, S.B., Turnipseed, S.B., Nandrea, G.J., Madson, M.R., Singleton, E.R., Hurlbut, J.A., Sofos, J.N., and Schultz, C.E. 2001. Identification and confirmation of flunixin meglumine and phenylbutazone residues in animal kidney by ELISA screening and liquid chromatography mass spectrometry. Food and Drug Administration, Laboratory Information Bulletin 4246, 12 pages. Duffy, E.A., Belk, K.E., Sofos, J.N., Bellinger, G.R., Pape, A.and Smith, G.C. 2001. Extent of Microbial Contamination in United States Pork Retail Products. J. Food Prot. 64:172-178. Duffy, E.A., Belk, K.E., Sofos, J.N., LeValley, S.B., Kain, M.L., Tatum, J.D., Smith, G.C., and Kimberling, C.V. 2001. Microbial Contamination Occurring on Lamb Carcasses Processed in the United States. J. Food Prot. 64:503-508. Ikeda, J.S., Samelis, J., Kendall, P.A., Smith, G.C., and Sofos, J.N. 2001. Potential for growth of Listeria monocytogenes on decontaminated beef. Animal Sciences Research Report, Colorado State University, Fort Collins. pp. 57-59. Kain, M.L., Kochevar, S.L., Sofos, J.N., Belk, K.E., Rossiter, C., Reagan, J.O., and Smith, G .C. 2001. Relationship of live animal scores for ambulatory status, body condition, hide cleanliness and fecal matter consistency to microbiological contamination of dairy cow carcasses. Dairy, Food and Environ. Sanit. 21: 990-996. Kain, M.L., Samelis, J. Sofos, J.N., Belk, K.E. Scanga, J.A., and Smith G.C. 2001. Evaluation of antimicrobials as post-processing solutions against Listeria monocytogenes on sliced pork bologna stored at 4 degrees C in vacuum packages. IFT Annual Meeting, New Orleans, Louisiana, June (Abstract 59E-1). Kain, M.L., Samelis, J. Sofos, J.N., Scanga, J.A., Belk K.E., and Smith, G.C. 2001. Application of antimicrobials as post-processing solutions to control Listeria monocytogenes on sliced pork bologna stored at 4 degrees C in vacuum packages. Animal Sciences Research Report, CSU, Fort Collins. pp. 59-64. Kain, M.L., Samelis, J., Sofos, J.N., Belk, K.E., Scanga, J.A., and Smith, G.C. 2001. Treatments to control post-processing contamination by Listeria monocytogenes on sliced pork bologna stored at 4 degrees C in vacuum packages. IAFP Annual Meeting, Minneapolis, Minnesota, August 5-8. (Abstract PO47). Kiessling, C.R., Cutting, J.C., Loftis, M., Kiessling, W.M. Datta, A., and Sofos, J.N. 2001. Antibiotic resistance of Salmonellae isolated from various food samples. FDA Science Forum, Washington, DC. Kohls, L.I., Stefanek, J.L., Smith, C.D., Belk, K.E., Scanga, J.A., Sofos, J.N., and Smith, G .C. 2001. A comparison of five different modified atmosphere package methods for retail display-ready ground beef. Animal Sciences Research Report, Colorado State University, Fort Collins. pp. 73-76. O'Rangers, J.J., Clark, S.B., Hurlbut, J.A., Sofos, J.N., Fuerst, B., and Readnour, R.S. 2001. Interlaboratory comparison of methods for the detection of tilmicosin residue in incurred bovine liver. Food and Drug Administration, Laboratory Information Bulletin 4248, 14 pages. Pedroso, L., Paulo, A., Louca, A., and Sofos, J. 2001. Evaluation of sliced ready to eat hams from Portugal for various types of microbial contamination. Proceedings 47th Int. Congress Meat Science and Technol., August 26-31, Krakow.Poland. Vol. II, pp. 24-25. Ransom, J.R., Bacon, R.T., Belk, K.E., Sofos, J.N., Scanga, J.A., and Smith, G.C. 2001. Evaluation of methods for sampling rectal/colonal feces, hides and carcasses to test for presence of Escherichia coli O157:H7 and Salmonella spp. IAFP Annual Meeting, Minneapolis, Minnesota, August 5-8. (Abstract T01). Ransom, J.R., Bacon, R.T., Belk, K.E., Sofos, J.N., Scanga, J.A., and Smith, G.C. 2001. Evaluation of methods for sampling rectal/colonal feces, hides and carcasses to test for presence of Escherichia coli O157:H7 and Salmonella spp. Animal Sciences Research Report, Colorado State University, Fort Collins. pp. 95-98. Roeber, D.L., Cannell, R.C., Belk, K.E., Sofos, J.N., Scanga, J.A., G.L. Cowman, G.L., and Smith, G.C. 2001. Incidence of injection-site lesions in beef and dairy cow rounds. Journal of Animal Science 79:(Supplement 1) Abstract 264. p. 63. Roeber, D.L., Cannell, R.C., Belk, K.E., Sofos, J.N., Scanga, J.A., G.L. Cowman, G.L., and Smith, G.C. 2001. Incidence of injection-site lesions in top sirloin butts of fed steers and heifers. Journal of Animal Science 79:(Supplement 1) Abstract 263. p. 63. Samelis, J., Kain, M.L., Sofos, J.N., Scanga, J.A., Belk, K.E., and Smith, G.C. 2001. Combinations of nisin with organic acids or salts to control post-processing contamination of Listeria monocytogenes on sliced, vacuum packaged pork bologna at 4 degrees C. IAFP Annual Meeting, Minneapolis, Minnesota, August 5-8. (Abstract PO48). Sloan, E.M., O'Neill, Kaysner, C., DePaola, A., and Sofos, J. 2001. Comparison of two nonradioactive gene probes for the enumeration of Vibrio parahaemolyticus in crabmeat. FDA Science Forum, Washington, DC. Smith, C.D., Belk, K.E., Sofos, J.N., Scanga, J.A., Kain, M.L., and Smith, G.C. 2001. Effects of activated ozone, as a decontamination intervention, when applied to hides, carcasses, and to ground beef during blending. Animal Sciences Research Report, Colorado State University, Fort Collins. pp. 87-90. Smith, C.D., Belk, K.E., Sofos, J.N., Scanga, J.A., Kain, M.L., and Smith, G.C. 2001. Effects of activated ozone, on lipid peroxidation, when applied to carcasses and to ground beef during blending. Animal Sciences Research Report, Colorado State University, Fort Collins. pp. 91-93. Smith, G.C., Belk, K.E., Sofos, J.N., and Scanga, J.A. 2001. The Importance Of Value-Added Convenient, Consumer-Friendly Beef Products To The Future Of The Beef Industry. pp. 151-170. Proc. National Beef Science Seminar (Lethbridge, Alberta, Canada). Stefanek, J.L., Kohls, L.I., Smith, C.D., Belk, K.E., Scanga, J.A., Sofos, J.N., and Smith, G .C. 2001. Microbiological quality of ground beef when five case-ready modified atmosphere packing methods are used. Animal Sciences Research Report, Colorado State University, Fort Collins. pp. 111-115. Stopforth, J.D., Samelis, J., Sofos, J.N., Kendall, P.A., and Smith, G.C. 2001. Biofilm formulation of acid-adapted and nonadapted Listeria monocytogenes in meat decontamination washings. Animal Sciences Research Report, Colorado State University, Fort Collins. pp. 69-72. Ware, L.M., Kain, M.L., Sofos, J.N., Belk, K.E., Reagan, J.O., and Smith, G.C. 2001. Influence of sampling procedure, handling and storage on the microbiological status of fresh beef. Dairy , Food and Environ. Sanit. 21:14-19. |
| 2002 |
Bacon, R.T., Sofos, J.N., Belk, K.E., and Smith, G.C. 2002. Commercial application of lacic acid to reduce bacterial populations on chilled beef carcasses, subprimal cuts and table surfaces during fabrication. Dairy, Food and Environ. Sanitation 22:674-682. Clark, S.B., Nandrea, G.J., Madson, M.R., Sofos, J.N., and Hurlbut, J.A. 2002. Detection of flumixin meglumine and phenylbutazone residues in raw milk by ELISA screening. FDA Science Forum, Washington, DC. February 20-21. (Abstract S7). Clark, S.B., O'Rangers, J.J., Rowe, W.D., Madson, M.R., Hurlbut, J.A., Sofos, J.N., Fuerst, B. , James, G., Griffith, S., and Readnour, R.S. 2002. Interlaboratory comparison of methods for the determination of incurred tilmicosin residues in bovine liver. J. AOAC Int. 85:1260-1267. Clark, S.B., Turnipseed, S.B., Nandrea, G.J., Madson, M.R., Hurlbut, J.A., and Sofos, J.N. 2002. Confirmation of phenylbutazone residues in bovine kidneys by liquid chromatography/mass spectrometry. J. AOAC Int. 85:1009-1014. Kain, M.L., Scanga, J.A., Sofos, J.N., Belk, K.E., Reagan, J.O., Buege, D.R., Henning, W.P., Morgan, J.B., Ringkob, T.P., Bellinger, G.R., and Smith, G.C. 2002. Consumer behavior regarding time lapse between store-purchase and subsequent home storage of fresh beef retail cuts. Dairy, Food and Environm. Sanitation 22:740-744. Pedroso, L., Louca, A., and Sofos, J. 2002. Investigation for potential sites of microbial contamination on sliced ready-to-eat meat products. IAFP Annual Meeting. San Diego, CA, June 30-July 3 (Abstract P170). Ransom, J.R., Belk, K.E., Bacon, R.T., Sofos, J.N., Scanga, J.A., and Smith, G.C. 2002. Comparison of sampling methods for microbiological testing of beef animal rectal/colonal feces , hides and carcasses. J. Food Prot. 65:621-626. Ransom, J.R., Belk, K.E., Sofos, J.N., Scanga, J.A. and Smith, G.C. 2002. Comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings. IAFP Annual Meeting. San Diego, CA, June 30-July 3 (Abstract T61). Roeber, D.L., Belk, K.E., LaValley, S.B., Scanga, J.A., Sofos, J.N., and Smith, G.C. 2002. Producing consumer products from sheep: the sheep safety and quality assurance program. Proc. Western Section, American Society of Animal Science, Vol. 53:1-4. Roeber, D.L., Cannell, R.C., Wailes, W.R., Belk, K.E., Scanga, J.A., Sofos, J.N., Cowman, G.L. , and Smith, G.C. 2002. Frequencies of injection-site lesions in muscles from rounds of dairy and beef cow carcasses. J. Dairy Sci. 85:532-536. Roeber, D.L., Cannell, R.C., Wailes, W.R., Belk, K.E., Scanga, J.A., Sofos, J.N., and Smith, G .C. 2002. Frequencies of injection-site lesions in muscles from rounds of dairy and beef cow carcasses. Department of Animal Sciences, Colorado State University. Animal Science Research Report. pp. 73-76. Samelis, J. and Sofos., J.N. 2002. The role of glucose in enhancing the temperature-dependent growth inhibition of Escherichia coli O157:H7 by Pseudomonas. Appl. Environ. Microbiol. 68:2600-2604. Samelis, J., Sofos, J.N., Kain, M.L., Scanga, J.A., Belk, K.E., and Smith, G.C. 2002. Control of Listeria monocytogenes with combined antimicrobials following post-process contamination and extended storage of frankfurters at 4 degrees C in vacuum packages. J. Food Prot. 65:299-307. Shaw, C.I., Sofos, J.N., and Burns, C.L. 2002. Excel spreadsheet for pH analysis. Food and Drug Administration, Laboratory Information Bulletin 4279, 5 pages. Shaw, C.I., Sofos, J.N., and Burns, C.L. 2002. Linear regression spreadsheet for water activity analysis. Food and Drug Administration, Laboratory Information Bulletin 4288, 10 pages. Smith, G.C., Belk, K.E., Scanga, J.A., and Sofos, J.N. 2002. Current Issues In The Beef Industry And Their Impact On The Cow-Calf Sector. pp. 1-27. Presented at the national meeting of the Cattleman Corporation of Costa Rica. (San Jose, Costa Rica). Smith, G.C., Belk, K.E., Scanga, J.A., and Sofos, J.N. 2002. Current Issues In The Beef Industry And Their Impact On The Cow/Calf Sector. pp. 1-29. Presented at the Judith Basin Cattlemen's Association Field Day, (Stanford, MT), at the Georgia Cattlemen's Association A |