Integrated Pathogen Modeling Program (IPMP 2. USDA ARSThe USDA Integrated Pathogen Modeling Program (IPMP 2. INTRODUCTIONWhat is IPMP 2. What can IPMP 2. 01. Lihan Huang (Lihan. Huang@ars. usda. gov ) for technical questions. Suggested Citation. Huang, L. IPMP 2. A comprehensive data analysis tool for predictive microbiology. International Journal of Food Microbiology, 1. Modeling Persistence of Non- O1. Shiga Toxin- Producing Escherichia coli in Beef Slaughter and Validation of Interventions Used in Processing. MODELING PERSISTENCE OF NON- O1. University of Wisconsin School of Veterinary Medicine. Research Program: Assadi. We study the interplay of genetics and immunology in infectious disease. Evaluation of Staphylococcus aureus growth potential in ham during a slow-cooking process: use of predictions derived from the U.S. Department of Agriculture Pathogen Modeling Program 6.1. University of Wisconsin-Madison. Hydrologic modeling; Sediment, nutrient and pathogen transport. The CMB Program at UW-Madison is highly visible in the latest NRC survey. SHIGA TOXIN- PRODUCING ESCHERICHIA COLI IN BEEF SLAUGHTER AND VALIDATION OF INTERVENTIONS USED IN PROCESSINGPerforming Department. Food Science. Non Technical Summary. Progress has been made in reducing the incidence of key foodborne illnesses, with at least some of the decrease attributable to mandatory implementation of the Hazard Analysis Critical Control Point (HACCP) in the nation's meat, poultry, and seafood processing establishments. However, pathogenic Escherichia coli associated with beef slaughter and processing remains a concern. Information is surfacing that shiga toxin- producing E. Together, the serotypes O1. O2. 6, O1. 03, O1. O1. 45 are referred to as the gang of five. Use of Predictive Microbiology Information Portal, the USDA-Pathogen Modeling Program and ComBase Vijay K.This integrated research and extension project will: 1)Develop models which compare the persistence and prevalence of O1. O1. 57 STEC in relation to key process interventions in beef slaughter operations; 2)Evaluate the effectiveness of standard beef processing interventions against non- O1. STEC: organic acid wash applied to subprimals/trim; thermal processing operations used in the manufacture of frankfurters and jerky; 3)Utilize surrogates (lactic acid bacteria and non- pathogenic E. This research will fill knowledge gaps which exist about the persistence/prevalence of STEC in beef processing operations, and will lead to the development of recommendations for controlling and eliminating these pathogens. These recommendations will be disseminated to large and small beef processing operations nationwide, which will implement them as part of their HACCP plan. Comparatively model the persistence of non- O1. STEC and E. An understanding of the persistence/prevalence of non- O1. STEC in the processing environment is critical to beef slaughter plants as they are called on to reassess their HACCP plans and pre- requisite programs due to the emergence of these pathogens. These results will allow us to identify factors which significantly impact the persistence and prevalence of non- O1. STEC in both small and large beef abattoirs as we develop methods for industry validation of intervention strategies (Objectives 2 and 3). Comparatively evaluate the survival of non- O1. STEC and E. Results from microbial modeling will inform this portion of our research as we attempt to identify and evaluate processing interventions against a wide array of representative non- O1. STEC. Our results will lead to recommendations that can be shared with the industry to ultimately improve the safety of the U. S. The information obtained will allow us to assist processors in reassessing their HACCP plans, and in monitoring critical limits relative to this emerging public health threat. Utilize pathogen surrogates (commercially available LAB and non- pathogenic E. The results of this work will allow the beef industry to reassess and validate HACCP plans in an effort to more effectively protect public health. Fully extend applied research findings to the meat industry, state and federal regulators, and university extension specialists. The results of this project will be shared with meat industry professionals, regulators, and extension specialists through web- based materials, and publications. We will develop training materials, and guidelines (where appropriate), which will educate processors and state and federal regulators on the use of surrogates for in- plant critical limit validation and we will evaluate the results of our efforts. The result of this project will allow meat industry personnel to appropriately reassess their HACCP plans to address the emerging threat to public health in the form of non- O1. STEC. Sixty samples will be collected at each of the 6 points; and samples will be divided equally throughout the year, so that 1. Samples will be collected at 3 different points during slaughter and dressing procedures representative of small beef abattoirs. A total of 5. 40 samples will be collected and analyzed. Persistence and prevalence of non- O1. E. A microbial risk assessment model will be developed based on the prevalence and persistence of E. From carcass sampling, 3 to 5 cultures each of the 4 most important non- O1. STEC serotypes that have been isolated from foods: O2. O1. 11, O1. 03, and O1. These 4 serotypes, along with a 1. E. Seven lactic acid bacteria (LAB) starter cultures and 2 non- pathogenic E. Intervention treatments used with subprimal cuts/trim (acid/water wash) will be evaluated; LAB and non- pathogenic E. Inoculated cuts/trim will be subjected to standard acid or water wash treatments and reduction in pathogen and surrogate will be determined. Additionally, Salmonella and STEC will be inoculated into frankfurter batter or whole muscle beef jerky which is subsequently processed under commercial conditions. Additional LAB and biotype I- inoculated franks or jerky strips will also be processed. For each product (subprimal cut/trim/frankfurter/jerky strip), change in log CFU per sample between starting sample and post- intervention sample will be determined. Potential surrogates will be judged successful if they are not significantly different from the target pathogen(s) when subjected to a particular intervention. Appropriate surrogate organisms will be taken into collaborating plants for concept verification before research findings are published. This project will lead to the development of in- plant validation methods that will prove to be extremely useful to the industry. We will make available to processors information that is not only science- based but is applicable to their unique processing situation and will provide both processors and regulators with the assurance that they are doing their best to maintain the safety of the food supply.
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