Progress 11/01/05 to 06/30/10

Outputs
OUTPUTS: A series of experiments were conducted and analyzed by the Principal Investigator, colleagues, graduate, or undergraduate students to provide consumers and/or meat and poultry processors with real-world solutions to controlling pathogens in their homes, plant and/or product, respectively. A number of food safety training materials (videos and booklets, Counter-Top Food Safety)also were developed and disseminated to fresh and ready-to-eat meat and poultry processors. The research findings were disseminated to meat and poultry processors who participated in food safety trainings conducted by the PI (i.e., HACCP, Listeria, E. coli O157:H7, food defense workshops, Sanitation Shortcourse, etc.), at national meetings of scientific societies (Institute of Food Technologists, International Association of Food Protection), with USDA-Food Safety and Inspection Service (FSIS), in peer-reviewed scientific journals, as well as in international trade journals. The information from these studies and training programs also was shared with the funding agencies through interim and/or final reports (National Pork Board; USDA-CSREES), regulatory agencies (USDA-FSIS), and/or meat and poultry industry organizations (American Association of Meat Processors, Eastern Meat Packers Association). Cutter, C. N. and S. Nieto-Montenegro. 2010. Countertop Food Safety Training Program for Employees of USDA-Inspected Egg, Meat & Poultry Establishments; 8 stand-alone modules (English and Spanish): ABC's of Food Safety; Personal Hygiene; Handwashing and Gloves; Cross Contamination; Sanitation; Allergens; Food Defense; and ABC's of HACCP. http://www.fsis.usda.gov/FSIS_Employees/Counter_Top_FS_Training/index .asp. PARTICIPANTS: At Penn State University: Dr. Catherine Cutter (PI), Dr. John Floros (Food Science), Dr. Stephanie Doores (Food Science), Dr. Edward Dudley (Food Science), Mr. Martin Bucknavage (Food Science), Drs. Bill Henning (retired) and Ed Mills (Dairy and Animal Science), Dr. Nancy Ostiguy (Entomology), Dr. Chitrita DebRoy (Veterinary and Biomedical Sciences), Dr. Rama Radhakrishna (Ag and Extension Education). Funding agencies: National Pork Board, USDA-CSREES NIFSI, and USDA-Food Safety and Inspection Service, Pennsylvania Department of Agriculture, American Meat Institute. TARGET AUDIENCES: This research impacts consumers, raw, ready-to-eat meat and poultry processors located in Pennsylvania and across the United States. The results from these studies were shared with researchers, meat and poultry processing commodity organizations (AAMP, EMPA), granting agencies (PDA, AMI, USDA-CSREES, USDA-FSIS, NPB), regulatory agencies (USDA-FSIS) and meat and poultry processors who participate in food safety programming conducted by Food Safety Extension Specialists in the Department of Food Science at Penn State. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
This project encompassed a number of research, Extension, and/or outreach activities over a 5-year period that were directed to meat and poultry processors as well as consumers. These activities included: efficacy of antimicrobials for carcass washing and cooling solutions for ready-to-eat (RTE) meat and poultry products; effectiveness of a post-packaging pasteurization method for reducing Listeria monocytogenes (LM) on RTE meat and poultry products; application of ultrasound to reduce pathogens (LM and Salmonella spp.) on fresh and RTE pork products; use of an edible film for the delivery of an antimicrobial to reduce LM on RTE deli meats; factors affecting attachment of LM on food contact surfaces; pickling of hard-cooked eggs to reduce a variety of pathogens (LM, Salmonella spp., Staphylococcus aureus, Escherichia coli O157:H7); and development of a multiplex polymerase chain reaction for detection of Shiga-toxin producing E. coli in beef carcass swabs, beef trim, and ground beef. Two videos and accompanying booklets demonstrating carcass decontamination methods for red meat carcasses and a post-packaging pasteurization method were disseminated to meat and poultry establishments across the United States. Additionally, the information from these projects can be used to modify, change, or implement new strategies to control foodborne pathogens in fresh and RTE meat and poultry products, while also meeting the regulatory requirements set forth by USDA-Food Safety Inspection Service. By using validated research in support of their processes and food safety training, establishments will have the ability to reduce pathogens and improve the microbiological safety and quality of their products and/or processing environments. Additional studies with consumers indicated the importance of food safety education to improve the cleanliness and cooling abilities of their refrigerators, as well as activities that families could use to improve proper hand washing techniques among youth. Newly developed Counter Top training materials for Hispanic audiences also will provide a culturally compatible means to change employee attitudes, behavior, and knowledge about food safety. By undergoing these types of food safety training programs in Spanish, Hispanic employees will garner a better understanding of food safety concepts, thereby allowing them the opportunity to respond immediately to emerging food safety issues and to identify new procedures and technologies that can be employed to control and reduce pathogens associated with their incoming ingredients, establishments, or products. Such food safety research and training programs for processors and consumers have the potential to decrease foodborne outbreaks, prevent recalls, improve public health, while also ensuring the viability, sustainability, and profitability of the Pennsylvania meat and poultry industry.

Publications

• Fenton, G. D., R. B. Radhakrishna, and C. N. Cutter. 2010. Participation in Handwashing University promotes proper handwashing techniques for youth. Journal of Extension 48(1):Article 1RIB7. http://www.joe.org/joe/2010february/pdf/JOE_v48_1rb7.pdf.
• Cutter, C. N. 2010. Sakacin A-containing pullulan film: an active bio-based packaging system to control Listeria monocytogenes in a ready-to-eat food. Food Packaging Bulletin 19(1):4-5.
• Trinetta, V., J. D. Floros, and C. N. Cutter. 2010. Sakacin A-containing pullulan film: an active packaging system to control epidemic clones of Listeria monocytogenes in ready-to-eat foods. J. Food Safety 30:366-381.
• Valderrama, W. B. and C. N. Cutter. 2010. Microbial control aspects of brine chilling solutions for ready-to-eat meat and poultry products. Food Engineering and Ingredients 35:32-34. http://www.fei-online.com/index.phpid=2822.
• Yoder, S. F., E. W. Mills, W. R. Henning, N. Ostiguy, S. Doores, and C. N. Cutter. 2010. The efficacy of water washes against pathogens associated with beef surfaces processed in very small meat establishments. J. Food Prot. 73:907-915.
• Richard, A. E., S. M. Crutchfield, and C. N. Cutter. 2010. Validation of a pickling process for reducing foodborne pathogens associated with hard cooked eggs. Institute of Food Technologists Annual Meeting. Chicago, IL. (Abstract #038-14).
• Valderrama, W. B. and C. N. Cutter. 2010. Evaluation of attachment capacity of Listeria monocytogenes isolates in response to different growth conditions using multivariate analysis. International Association of Food Protection Annual Meeting. Anaheim, CA. July 2010. Abstracts page 145. (Poster Abstract P2-129). htp://www.foodprotection.org/files/annual_meeting/iafp-2010-abstracts -posters-2010.pdf.

Progress 10/01/08 to 09/30/09

Outputs
OUTPUTS: A series of experiments have been conducted and analyzed by graduate and undergraduate students that address real-world issues associated with meat and poultry production. The findings have been shared with meat and poultry processors who participate in food safety trainings (i.e., HACCP, Listeria, E. coli O157:H7, food defense workshops, Sanitation Shortcourse, etc.) conducted by the PI. Dr. Cutter has shared results from her projects with USDA-Food Safety and Inspection Service (FSIS) as well as a number of meat and poultry establishments across the US. This advice was not only used by establishments to improve food safety-related processes in fresh and ready-to-eat meat and poultry products, but to also meet regulatory guidelines. These studies provided applied scientific studies that can be used by meat and poultry industries to improve the microbiological safety and quality of their food products. The information from these studies has been shared with the funding agencies through interim and/or final reports (National Pork Board; USDA-CSREES), regulatory agencies (USDA-FSIS), and/or meat and poultry industry organizations (American Association of Meat Processors, Eastern Meat Packers Association). PARTICIPANTS: Dr. Catherine Cutter (PI), Dr. John Floros (Food Science), Dr. Stephanie Doores (Food Science), Dr. Edward Dudley (Food Science), Dr. Chitrita DebRoy (Veterinary and Biomedical Sciences), Department of Food Science at PSU, Department of Veterinary and Biomedical Sciences at PSU, National Pork Board, USDA-CSREES, and USDA-Food Safety and Inspection Service. TARGET AUDIENCES: This research impacts raw, ready-to-eat meat and poultry processors located in Pennsylvania, as well as across the United States. The results from these studies were shared with meat and poultry processing commodity organizations (AAMP, EMPA), regulatory agencies (USDA-FSIS) as well as meat and poultry processors who participate in food safety programming conducted by Food Safety Extension Specialists in the Department of Food Science at Penn State. PROJECT MODIFICATIONS: We have added three new research components to the project. Pickling is a common preservation technique used to extend the shelf-life and improve the microbiological safety of many foods. To determine the microbial safety of hard-cooked, pickled eggs, a series of pathogen challenge studies was conducted on the eggs as well as with plastic jars used to store them. If successful, the results from these studies will be the first to demonstrate the efficacy of pickling at room temperature for the reduction of pathogens associated with hard cooked eggs. There is very little food safety programming or training specifically directed to Hispanic individuals working in the meat, poultry, and egg processing industries. Additionally, it is not clear as to how effective these educational materials and/or programs are with the intended audiences. Therefore, a project has been undertaken to develop, implement, and evaluate a culturally-compatible, food safety education program for Hispanic owners/operators as well as employees working in small and very small USDA-inspected, meat, poultry, and egg establishments. By undergoing these types of food safety training programs in Spanish, Hispanic owners/operators and employees will garner a better understanding of food safety concepts and become more comfortable with the concept of HACCP, thereby allowing them the opportunity to respond immediately to emerging food safety and food defense issues and to identify new procedures and technologies that can be employed to control and reduce pathogens associated with their incoming ingredients, establishments, products. Of all the food vectors contributing to foodborne disease worldwide, beef is the most predominant. Studies have found cattle to be the main reservoir of shiga-toxin producing E. coli (STEC). In fact, cattle can be simultaneously colonized by up to 26 different serotypes of STEC at one time. Considering the importance of E. coli O157:H7 and these other STEC, a multiplex polymerase chain reaction (mPCR) was developed to detect the presence of these organisms in one assay. Additional experiments will evaluate the application of this assay to identify pathogenic E. coli isolates in broth, carcass swabs, beef trim and ground beef. The goal is to detect the presence or absence of seven STEC within 48 hours in beef matrices.

Impacts
The information from these studies has provided establishments with scientifically validated strategies that can be implemented to reduce, inhibit, or eliminate pathogens from their products or processing environments. Establishments will have scientifically valid information that can be used to modify, change, or implement new strategies to control foodborne pathogens in their products. More importantly, validated processes are considered favorably by the regulatory agencies that oversee inspection of these food products. By using such methods to reduce pathogens, improvements can be made to the microbiological safety and quality of meat and poultry products. These improvements have the potential to decrease outbreaks as well as recalls resulting from adulteration or foodborne illness. These approaches may ensure the viability, sustainability, and profitability of the Pennsylvania meat and poultry industry.

Publications

• Bucknavage, M.W. and C.N. Cutter. 2009. Hazard Analysis of Critical Control Points. In Microbiologically Safe Foods, edited by Norma Heredia, Irene Wesley, and Santos Garcia. John Wiley & Sons, Inc. Hoboken, New Jersey. pp. 435-457.
• Cutter, C.N. 2009. Food safety in the United States: an integrated approach. National Meeting on Food Chemistry, from the Portuguese Society of Chemistry. Azores, Portugal. April 29-May 2, 2009. http://www.angra.uac.pt/9eqa2009/index_ficheiros/Page1628.htm.
• Trinetta, V., J.D. Floros, and C.N. Cutter. 2009. Sakacin-A containing pullulan films: development of an antimicrobial bio-packaging system. Institute of Food Technologists Annual Meeting. Anaheim, CA. June 6-9. (Abstract #86-06).
• Valderrama, W. and C.N. Cutter. 2009. Effect of various factors on the formation of biofilms by strains of Listeria monocytogenes. International Association of Food Protection Annual Meeting. Grapevine, TX. July 12-15, 2009. page 78. (Poster Abstracts #P1-47).

Progress 10/01/07 to 09/30/08

Outputs
OUTPUTS: Activities: A series of experiments are being conducted and analyzed by visiting scholars, graduate and undergraduate students that address real-world issues associated with meat and poultry production. Events: The findings were shared with meat and poultry processors who participated in food safety trainings (i.e., HACCP, Sanitation Shortcourse, Listeria workshop) conducted by the PI. Services: Dr. Cutter has been contacted by meat and poultry establishments in the northeast (NY, MD, NJ, PA) that were not meeting regulatory requirements for pathogen reduction. From these consultations, and based on the laboratory research conducted, she provided advice to improve food safety-related procedures in fresh and ready-to-eat meat and poultry establishments. Products: These studies provide applied knowledge that can be shared with the meat and poultry industries to improve the microbiological safety and stability of their food products. Dissemination: The information from these studies has been shared with the funding agencies through interim and/or final reports (National Pork Board; USDA-CSREES), regulatory agencies (USDA-FSIS), and/or meat and poultry industry organizations (American Association of Meat Processors, Eastern Meat Packers Association). PARTICIPANTS: Individuals: Dr. Catherine Cutter (PI), Dr. John Floros (Food Science), Dr. Chitrita DebRoy (Veterinary and Biomedical Sciences), Dr. Bhushan Jayarao (Veterinary and Biomedical Sciences), Dr. Steve Knabel (Food Science), Dr. Stephanie Doores (Food Science), Partner Organizations: Department of Food Science, PSU Department of Veterinary and Biomedical Sciences, PSU National Pork Board USDA-CSREES Collaborators and contacts: None Training or professional development: None TARGET AUDIENCES: Target audiences: This research impacts small and very small, raw, ready-to-eat meat and poultry processors located in Pennsylvania, northeast, mid-Atlantic as well as the United States. Efforts: The results from these studies were shared with meat and poultry processors who participate in food safety programming (HACCP, Listeria, Sanitation) conducted by Food Safety Extension Specialists in the Department of Food Science at Penn State. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Change in knowledge: This information provides processors with strategies that can be implemented in their establishments to reduce, inhibit, or eliminate pathogens from their products. Change in actions: Processors will have decision making documents that can be used to modify, change, or implement new strategies to control foodborne pathogens in their products. Change in conditions: By investigating ways to reduce pathogens in meat and poultry, improvements can be made to the microbiological safety and stability of meat and poultry products. These improvements have the potential to decrease recalls resulting from adulteration or foodborne illness, thereby ensuring the viability, sustainability, and profitability of the Pennsylvania meat and poultry industry.

Publications

• Valderrama, W., E. W. Mills, and C. N. Cutter. 2008. Efficacy of Chlorine Dioxide against Listeria monocytogenes in Brine Solutions. International Association of Food Protection Annual Meeting. Columbus, OH. August 3-6, 2008. Poster Abstract. P2-39. page 89. http://foodprotection.org/meetingsEducation/IAFP%202008/2008%20Poster %20Abstracts.pdf
• Trinetta. V., C. N. Cutter, and J. D. Floros. 2008. Incorporation of sakacin A into edible films to control Listeria monocytogenes in ready-to-eat foods. Book of Abstracts: 3rd Shelf Life International Meeting, June 2008, Ischia, Naples (Italy). Poster Abstract. PN-26.
• Trinetta. V., C. N. Cutter, J. D. Floros. 2008. P-53. Development of Sakacin A-Containing Pullulan Films for Active Antimicrobial Packaging. IAFP's Fourth European Symposium on Food Safety Advancements in Food Safety. Lisbon, Portugal. November 19-21, 2008. Poster Abstract. P-53. http://foodprotection.org/meetingsEducation/Lisbon/Poster%20Abstracts .pdf

Progress 01/01/07 to 12/31/07

Outputs
OUTPUTS: Activities: A series of survey-related activities were conducted in meat and poultry processing facilities to determine the prevalence of several pathogens (Campylobacter spp., E. coli O157:H7, and Salmonella spp.) and indicator organisms associated with meat and/or poultry processed in Pennsylvania. Additional experiments were conducted to determine the effect of various antimicrobials (peroxyacetic acid, acidified sodium chlorite, water, chlorine, ozone, etc.) to control pathogens (Campylobacter spp., E. coli O157:H7, and Salmonella spp.) and indicator organisms associated with meat and/or poultry processed in Pennsylvania. A series of experiments were performed to determine the ability of Listeria monocytogenes to survive in chilled brine solutions used by the ready-to-eat meat industry. Additional experiments explored the effects of chlorine dioxide to inhibit the pathogen in the chilled brine solutions. Events: Results from some of the above mentioned experiments were presented at the annual meetings of The Institute of Food Technologists (July 2007), International Association of Food Protection (July 2007), American Meat Science Association (June 2007). Information from the findings also was shared with meat and poultry processors who were involved in the surveys or laboratory studies, as well as during food safety trainings (i.e., HACCP) conducted by Dr. Cutter. Services: Dr. Cutter visited several meat and poultry establishments in Pennsylvania that were experiencing higher than expected levels of pathogens on meat and poultry carcasses. From these consultations, and based on the laboratory research conducted, she provided advice to improve carcass decontamination procedures in these establishments. Products: These studies provide applied knowledge that can be shared with the meat and poultry industries to improve the microbiological safety of their food products. A video and booklet detailing carcass decontamination methods for red meat carcasses was put on the PSU Food Safety Website (www.foodsafety.psu.edu), shared with USDA-Food Safety Inspection Service, Eastern Meat Packers Association, and American Association of Meat Processors (Elizabethtown, PA). Dissemination: The information from these studies was shared with: the funding agencies through final reports, regulatory agencies, meat and poultry industry organizations, collaborating establishments, and results were presented to other researchers at several national meetings. PARTICIPANTS: Individuals: Dr. Catherine Cutter (PI), Dr. Chitrita DebRoy (Veterinary and Biomedical Sciences); Partner Organizations: American Meat Institute Foundation; Pennsylvania Department of Agriculture; Department of Food Science, PSU; Department of Veterinary and Biomedical Sciences, PSU. TARGET AUDIENCES: This research impacts raw, ready-to-eat meat and poultry processors located in Pennsylvania, as well as the United States. Efforts: A video and booklet from a project were shared and disseminated to meat and poultry processors through USDA-FSIS, American Association of Meat Processors, Eastern Meat Packers Association, and the PSU Food Safety Website (www.foodsafety.psu.edu). The results from these studies were shared with meat and poultry processors who participate in food safety programming conducted by Food Safety Extension Specialists in the Department of Food Science at Penn State.

Impacts
Change in knowledge: To date, very little information has been generated to determine the incidence of foodborne pathogens associated with meat and poultry processed in Pennsylvania. The results from these studies are the first to demonstrate the incidence of foodborne pathogens associated with poultry and red meat processed in Pennsylvania. This information also provides processors with scientifically validated strategies that can be implemented in their establishments to reduce, inhibit, or eliminate pathogens from their products. By assessing the incidence of pathogens in products and providing a validated means of reducing these organisms, processors can improve the microbiological safety of meat and poultry products processed in Pennsylvania. Change in actions: Given the information generated from these studies, processors will have decision making documents that can be used to modify, change, or implement new strategies to control foodborne pathogens in their products. More importantly, validated processes such as these are considered favorably by the regulatory agencies that oversee inspection of these food products. Change in conditions: By investigating the incidence of contamination and methods to reduce pathogens in meat and poultry, improvements can be made to the microbiological safety and stability of meat and poultry products. These improvements have the potential to decrease recalls resulting from adulteration or foodborne illness, thereby ensuring the viability, sustainability, and profitability of the Pennsylvania meat and poultry industry.

Publications

• Yoder, S. F., W. R. Henning, K. D. Kang, M. M. Brashears, and C. N. Cutter. 2007. Microbiological baselines validate a multi-step antimicrobial intervention for red meat carcasses processed in very small meat establishments. Reciprocal Meat Conference. American Meat Science Association Annual Meeting; Brookings, SD; June 17-20, 2007. Poster #55. http://www.meatscience.org/pubs/rmcarchv/2007/presentations/RMC_2007_ 060_4_055_Cutter.pdf
• Yoder, S. F., E. W. Mills, W. R. Henning, N. Ostiguy, S. Doores, and C. N. Cutter. 2007. An assessment of carcass decontamination interventions and employee training needs in very small establishments located in Pennsylvania. Reciprocal Meat Conference. American Meat Science Association Annual Meeting; Brookings, SD; June 17-20, 2007. Poster # 57. http://www.meatscience.org/pubs/rmcarchv/2007/presentations/RMC_2007_ 060_3_057_Cutter.pdf
• Cutter, C. N. 2007. HACCP Programs for the Meat and Poultry Industry: Where are we going? How do we get there? Congreso Internacional de Inocuidad Alimentaria 2007. Chihuahua, Mexico. October 3-5, 2007. 2 pages CD-ROM
• Yoder, S. F., E. W. Mills, W. R. Henning, N. Ostiguy, S. Doores, and C. N. Cutter. 2007. The efficacy of water washes against pathogens associated with beef surfaces processed in very small meat establishments. Institute of Food Technologists Annual Meeting. Chicago, IL; July 29-Aug. 1, 2007. Poster #098-26. http://www.abstractsonline.com/viewer/viewAbstractPrintFriendly.asp?C Key=%7bBD7E2E7B-892E-4E4E-99B2-F010FE0B6F13%7d&SKey=%7bF98AF53A-F22B- 4373-873A-9B4C9E22843A%7d&MKey=%7b50521FFC-4C00-4561-AEBA-632C1175F44 C%7d&AKey=%7b8616C01D-DC03-41AD-9244-6706B0A8C9BD%7d
• Yoder,S. F., S. L. Flowers, M. D. Hardin, W. R. Henning, and C. N. Cutter. 2007. Beef safety during slaughter, fabrication, and further processing. In Handbook of Beef Safety and Quality (D.R. VanOverbeke, ed.). Haworth Press, Binghamton, NY. pp. 39-72
• Grinstead, D. A., and C. N. Cutter. 2007. Controlling Listeria monocytogenes in a retail setting. Food Prot. Trends 27:22-28.
• Yoder, S. F., E. W. Mills, W. R. Henning, N. Ostiguy, S. Doores, and C. N. Cutter. 2007. The efficacy of microbiological diluents for the recovery of foodborne pathogens associated with homogenized beef tissue. Institute of Food Technologists Annual Meeting. Chicago, IL; July 29-Aug. 1, 2007. Poster # 098-11. http://www.abstractsonline.com/viewer/viewAbstractPrintFriendly.asp?C Key=%7bDBEB63C3-D6B6-4E86-A3A9-1AA0DEF65B7D%7d&SKey=%7bF98AF53A-F22B- 4373-873A-9B4C9E22843A%7d&MKey=%7b50521FFC-4C00-4561-AEBA-632C1175F44 C%7d&AKey=%7b8616C01D-DC03-41AD-9244-6706B0A8C9BD%7d
• Geiger, A. M., C. DebRoy, and C. N. Cutter. 2007. Prevalence of Campylobacter spp. in red meat and poultry processed in Pennsylvania. Institute of Food Technologists Annual Meeting. Chicago, IL; July 29-Aug. 1, 2007. Poster # 098-14. http://www.abstractsonline.com/viewer/viewAbstractPrintFriendly.asp?C Key=%7b3E7AA24B-0731-4D08-A640-B537D1400FFF%7d&SKey=%7bF98AF53A-F22B- 4373-873A-9B4C9E22843A%7d&MKey=%7b50521FFC-4C00-4561-AEBA-632C1175F44 C%7d&AKey=%7b8616C01D-DC03-41AD-9244-6706B0A8C9BD%7d
• Yoder, S. F., E. W. Mills, W. R. Henning, N. Ostiguy, S. Doores, and C. N. Cutter. 2007. Investigation of antimicrobial rinses suitable for very small meat establishments to reduce pathogens from inoculated beef surfaces. International Association of Food Protection Annual Meeting. Orlando, FL; July 8-11, 2007. Poster #P2-17; http://foodprotection.org/meetingsEducation/IAFP%202007/Poster%20Abst racts.pdf
• Yoder, S. F., E. W. Mills, W. R. Henning, N. Ostiguy, S. Doores, and C. N. Cutter. 2007. Investigation of a multi-step intervention suitable for very small meat establishments to reduce pathogens from inoculated beef surfaces. International Association of Food Protection Annual Meeting. Orlando, FL; July 8-11, 2007. Poster #P2-16. http://foodprotection.org/meetingsEducation/IAFP%202007/Poster%20Abst racts.pdf

Progress 01/01/06 to 12/31/06

Outputs
The prevalence of Campylobacter in chicken carcasses processed in Pennsylvania was examined. Chicken rinses obtained after the evisceration process were more likely to be contaminated than after chilling. However, the use of acidified sodium chlorite (ASC) did not reduce Campylobacter significantly. In our labs, a post-packaging heat treatment (99C for 2 min) effectively reduced Listeria monocytogenes (LM) on ready-to-eat (RTE) meat products. To complement the laboratory studies, an in-plant feasibility study was conducted. A booklet and DVD outlining the steps in the process were developed, shared with RTE processors, followed by an in-house training session. RTE processors implemented the treatment in-house and evaluated their treated product immediately after treatment and after 14 days at 4C. A significant reduction in microbial counts was observed on days 0 and day 14, and LM was not isolated in any of the products. Treated product exhibited split casings, fatting out, or excessive purge in packages; none of the processors implemented the technology. We also examined consumer food safety habits and knowledge of listeriosis while creating a profile of their refrigerators (temperature, air flow velocity data, digital photographs, and bacteriological sampling). Data were recorded at the homes of 28 volunteers on two occasions (initial and follow-up), with approximately one month in between. At the conclusion of the initial visit, an educational packet with information on listeriosis, refrigerator cleaning, and general maintenance was distributed to the participants. During a follow-up visit, temperatures of refrigerators were not significantly different from the initial visit; airflow readings at the 2 visits were significantly different. No Listeria species were found during either of the visits. During the follow-up visit, 46.4% indicated they planned to clean their refrigerators more frequently; while 57% indicated that they would sanitize their refrigerators more frequently. At the time of the follow-up visit, 93% claimed to have some or moderate knowledge of listeriosis, while only 25% had any knowledge during the initial visit. The Handwashing University display was an interactive display with several successive stations devised to provide an opportunity for participants to view their hands up close, to wash their hands properly, and to determine the effectiveness of their handwashing technique. Upon completion of the stations, participants received a sticker, a personalized diploma, and a bar of soap. In 2003, participants were asked to complete a short survey as they exited the display to assess the effectiveness of this activity. Results indicated participation in the display prompted youth to practice proper handwashing techniques, since 87% of youth felt handwashing was more important after participating in the activity. Of the adults attending the display with a youth, 81.8% felt handwashing was more important after the activity. The majority of youth surveyed (66.7%) would make changes in their handwashing behavior such as scrubbing for at least 20 seconds and using soap.

Impacts
These results suggest that an acidified sodium chlorite treatment and other antimicrobials should be further evaluated in the laboratory to determine the effectiveness in reducing Campylobacter on poultry. The findings from this research will be useful in developing and optimizing interventions for reducing the pathogen in processed poultry and enhancing the safety of these products. While the findings from the post-packaging heat treatment feasibility study were not encouraging, additional research is needed to determine if a shorter post packaging heat treatment could be combined with a food grade antimicrobial and be more acceptable to RTE meat processors. The results from the consumer food safety study demonstrated that food safety habits were impacted positively following the distribution of food safety materials and these changes were supported by the refrigerator profiles collected in the follow-up visits. Results from the Handwashing University study indicate participation in such activities prompted youth and their families to practice proper handwashing techniques.

Publications

• Fenton, G. D., Grasson, E. M., Kiernan, N. E., and Cutter, C. N. 2006. Survey of food safety practices and potential control measures to reduce listeriosis at the consumer level. Institute of Food Technologists Annual Meeting, Orlando, FL. June 24-28, 2006. http://www.abstractsonline.com/viewer/viewAbstract.asp?CKey={38CD80D9 -DCF4-45F4-B8B7-DE0DC841C055}&MKey={B06A353B-10DD-47FA-9DA1-EB6A35FFB 230}&AKey={8616C01D-DC03-41AD-9244-6706B0A8C9BD}&SKey={954C4FD4-4A22- 433E-BDEF-215BECCA561C}
• Fenton, G .D, Radhakrishna, R. B., and Cutter, C. N. 2006. Participation in Handwashing University promotes proper handwashing techniques for youth. Proceedings of the National Association of Extension 4-H Agents Conference. Vol. 59, p. 28.