Improving Safety and Quality of High Value Exports
Principal Investigator |
Dr. Barbara Rasco |
Completion Date |
December 31, 2006 |
Mission |
Developing a new method for monitoring microbial growth in food ideas to prevent food borne illness outbreaks. |
Problem Addressed
Food borne illness outbreaks involving a wide variety of ready to eat products has focused industry attention on the need to seriously consider post-processing pasteurization as an option to improve product safety.
Despite the best efforts of manufacturers to produce a safe food, aquatic food products are often held at retail at temperatures high enough to support the growth of psychrotropic pathogens such as Listeria sp. The Japanese market demands coliform free products and Australia requires imported fish roe products to be pasteurized. Recent U.S. recalls of smoked and cured aquatic food products has reduced the confidence of our trading partners in the overall product safety of U.S. foods.
Goal
The goal is to develop and evaluate a non-invasive method for monitoring microbial growth in food items; specifically, to determine the sensitivity and selectivity of a non-invasive short wavelength near infra-red method for detecting and enumerating microbes in model foods systems.
Implications
Development of rapid microbial enumeration methods to screen food shipments will speed up the release of safe high value perishable products providing a tool for exporters against retaliatory trade restrictions that may come as a result of heightened food security measures being instituted in the United States.
Procedures
- Develop and evaluate a rapid instrumental method for enumerating microbes that would be well suited for testing high value foods.
- Determine whether addition of an antimicrobial or a combination will reduce the thermal process required to pasteurize caviar products and lead to higher product quality.
- Determine sensitivity and selectivity of a non-invasive SW-NIR method for detecting and enumerating microbes in model foods systems
Publications/Journal Articles From Project
Lin, M, M. Al-Holy, H. Al-Qadiri, D.H. Kang, A.G. Cavinato, and B.A. Rasco. 2004. “Discrimination Of Intact And Injured Species Of Listeria Spp. By Fourier Transform Infrared Spectroscopy And Principal Component Analysis.” J. Agric. Food Chem. 52:5769-5772.
Lin, M., M. Al-Holy, M. Mousavi-Hesary, H. Al-Qidiri, A.G. Cavinato, and B.A. Rasco. 2004. “Rapid And Quantitative Detection Of The Microbial Spoilage In Chicken Breast Muscle By Short-Wavelength Near-Infrared (SW-NIR) Spectroscopy.” J. Applied and Environmental Micro. 39:148-155.
Hampton, K.A., J. L. Wutzke, A.G. Cavinato, D.M. Mayes, M. Lin, and B.A. Rasco. 2003. “Characterization Of Light Penetration Depth Of Two Optical Probes For Non-Invasive Analysis Of Pacific Coho Salmon (Oncorhynchus Kisutch) Tissue.” Eastern Oregon Science J. XVII:35-38.
Huang, Y., J.Tang, B.G. Swanson, A.G. Cavinato, M. Lin, and B.A. Rasco. 2003. “Near Infrared Spectroscopy: A Tool For Studying Physical And Chemical Properties Of Polysaccharide Gels." Carbohydrate Polymers. 54:281-288.
Huang, Y., J. Tang, B.G. Swanson, and B.A. Rasco. 2003. “Effect Of Calcium Concentration On Textural Properties Of High And Low Acyl Mixed Gellan Gels." Carbohydrate Polymers. 54:517-522.
Huang, Y., A.G. Cavinato, D.D. Mayes, L.J. Kangas, G.E. Bledsoe, and B.A. Rasco. 2003. “Non-Destructive Prediction Of Moisture And Sodium Chloride In Cured Atlantic Salmon (Salmo salar) (teijin) By Short Wavelength Near Infrared Spectroscopy (SW-NIR)." J. Food Science. 68(2):482-486.
Lin, M., A.G. Cavinato, D.M. Mayes, S. Smiley, Y. Huang, M. Al-Holy, and B.A. Rasco. 2003. “Bruise Detection In Pacific Pink Salmon (Oncorhynchus gorbuscha) by Short-Wavelength Near-Infrared (SW-NIR) Spectroscopy And Image Analysis.” J. Agricultural and Food Chemistry. 51:6404-6408.
Lin, M., A.G. Cavinato, Y. Huang, and B.A. Rasco. 2003. “Predicting Sodium Chloride Content In Commercially Produced King (Oncorhynchus tshawytscha) And Chum (O. keta) Smoked Salmon Fillet Portions By Short-Wavelength Near-Infrared (SW-NIR) Spectroscopy.” Food Research International. 36(8):761-766.
Wutzke, J.L., C.A. Fahlstrom, A.G. Cavinato, Z. Wang, M. Lin, and B.A. Rasco. 2003. “Investigation Of Near-Infrared Optical Parameters In Fish Tissue By Photon Time-Of-Flight Analysis.” Eastern Oregon Science J. XVII:23-26.
Huang, Y., A.G. Cavinato, D.D. Mayes, G.E. Bledsoe, and B.A. Rasco. 2002. “Non-Destructive Prediction Of Moisture And Sodium Chloride In Cold Smoked Atlantic Salmon (Salmo salar).” J. Food Science. 67(7):2543-2547.
Nord, S.P., R. DuBreuil, A.G. Cavinato, D.M. Mayes, M. Lin, and B.A. Rasco. 2002. “Penetration Depth Studies In Cod Tissue Using Short-Wavelength Near Infrared Spectroscopy." Eastern Oregon Science J. 17:73-41.
Huang, Y, T.M. Rogers, M.A.Wenz, A.G. Cavinato, D.M. Mayes, G.E. Bledsoe, and B.A. Rasco. 2001. “Detection Of Sodium Chloride In Cured Salmon Roe By SW-IR Spectroscopy.” J. Agricultural and Food Chemistry. 49:4161-4167.