Thermal inactivation kinetics for salmonella on almonds subjected to moist-air convection heating, Marks B.

Modeling product effects on the population distribution of thermal resistance of salmonella, Marks B.

Nanoscale design of aqueous carbon nanotube-reinforced molecular transducers for biosensors Multi-State Project, Alocilja E.C., Mohanty, Tarabara

BIOSENSOR DEVELOPMENT FOR FOOD PROTECTION AND DEFENSE, Alocilja E.C.

Method and Apparatus for the Detection of Volatile Products in a Sample. Alocilja E.C.., Marquie S. , Meeusen C. , Younts S., Grooms D.

IMPROVEMENT OF THERMAL AND ALTERNATIVE PROCESSES FOR FOODS - Steffe, J., Ofoli, R., Marks, B.

Results of this work will improve food product quality and improve process engineering design methods in the food industry.

POSTHARVEST TECHNOLOGY FOR QUALITY CONTROL AND ENHANCING VALUE FROM FRUITS AND VEGETABLES

Guyer, D., Lu, R., Beaudry, R., Dolan, K., Brook, R.

Increased pressure to produce high quality fruit products coupled with the increase in demands from society for more environmentally friendly production practices results in the need to continually improve postharvest quality detection methods. Spectral properties of fruit present potential to rapidly and effectively evaluate produce for external and internal quality characteristics. Evaluating the processing potential of chestnut cultivars enables potential producers to make informed decisions prior to making expensive and long term planting/production decisions. Chilling of cherries to temperatures below current practices with mechanically chilled water presents the opportunity for processors and/or producers to achieve greater returns (yield and quality) while also reducing water consumption, both of which are increasingly important issues for the cherry industry.

ENGINEERING METHODS TO OPTIMIZE THE SAFETY, YIELD, AND QUALITY OF VALUE-ADDED PROTEIN FOODS, MARKS, B., RYSER, E., BOOREN, A.

The tools for evaluating robustness of predictive microbial models will be useful for risk assessors, who need to know the uncertainty associated with models used in overall risk assessments. The new model accounting for the effect of thermal history on inactivation rates of pathogens will enable more accurate validation of the microbial safety of slow cooking processes in the meat and poultry industry. The new version of a process lethality spreadsheet will improve the capacity of meat and poultry processors to generate more accurate, product-specific calculations for thermal process validations. Lastly, the improved cooking/lethality model for air impingement cooking of meat and poultry products will directly affect oven manufacturers, and ultimately food processors, by enabling evaluation of cooking equipment, food products, and/or food manufacturing processes prior to the full-scale development of each of these elements. This will result in improved process design, which will translate into better margins of product safety and improved processing yields.

DEVELOPMENT OF LAB-ON-CHIP BIOSENSOR FOR FOOD AND ENVIRONMENTAL SAFETY AND BIOSECURITY

Alocilja, E., Aslam, D., Todd, E., Ryser, E.

This umbrella project proposes to develop a biosensor for the rapid and on-site detection and monitoring of microbial pathogens in farm, food, and environmental samples for food safety and homeland security. The project is at the heart of the mission of the Michigan Agricultural Experiment Station, which is to generate knowledge through strategic research to enhance agriculture, natural resources, families, and communities in Michigan. Rapid detection of pathogens has potential for minimizing these deadly organisms from being passed on up the food chain and preventing their transfer from the source to the table. These biosensors may be used for early detection of potential bioterrorism attacks on our water system, food supply chain, and agricultural plant/animal production systems. Beneficiaries of these technologies are the consumers, food industries, farm animal industries, tourism (for water-based tourist attractions), and the general public. Direct benefits to Michigan and the US include a safer food supply, cleaner water system, a healthier population, and more energetic work force. Such benefits will translate to a better society, economy, and environment.

ASSURING FRUIT AND VEGETABLE PRODUCT QUALITY AND SAFETY THROUGH THE HANDLING AND MARKETING CHAIN, Guyer, D., Srivastava, A., Alocilja, E.

The food industry, from raw product to the table, faces challenges in the areas of food safety, food security, quality and consistency, and in some cases from availability of labor. Development and application of sensing systems are helping to address many of these challenges. Optical based sensors and handling systems, such as those to sort fruit or vegetable raw products, can replace or enhance many labor intensive operations. Sensors and detection systems used in postharvest operations have the potential to take pressure off production techniques, such as chemical application, which are facing an increase in social pressure. Biosensors, especially those which are much more capable of rapid detection and/or are of minimal cost, can be integrated into packaging for continual monitoring or can be used for immediate evaluation allowing for minimal interruption of flow of materials. Biosensors have great potential and application in both food safety and biosecurity arenas.

ACHIEVING LETHALITY PERFORMANCE STANDARDS FOR FULLY-COOKED MEAT PRODUCTS, MARKS, B., BOOREN, A., RYSER, E., SMITH, D.

The validated cooking and lethality model will enable meat and poultry processors to quantify process lethality for a complete convection cooking system, given only the product and process parameters. This will reduce the cost of product/process development and improve the tools available for ensuring the safety of ready-to-eat products. The line-level worker training materials will improve the fundamental knowledge of oven operators in the meat and poultry industry, and thereby improve the ability of food manufacturers to rely on those workers as important team members ensuring the safety of ready-to-eat products.

CHEMILUMINESCENCE DETECTION OF MICROBIAL CONTAMINANTS ON FRESH PRODUCE, Alocilja, E. C.

Dietary recommendations of leading health authorities encourage consumption of five or more servings a day of vegetables and fruits, all year round, in order to reduce the risk of heart diseases as well as cancer. However, at the same time, fresh produce has been determined to be the vehicle of transmission for several foodborne disease outbreaks, potentially because fresh produce undergoes minimal processing and they are more exposed to areas of contamination. Enzyme-based chemiluminescence assay provides a simple and rapid method for the detection of viable coliforms and bacterial pathogens, providing the potential for a quick screening of microbial contamination in fresh produce.

CONDUCTOMETRIC BIOSENSOR FOR FOODBORNE PATHOGEN DETECTION IN FRESH PRODUCE, ALOCILJA, E. C., RYSER, E., TODD, E.

Although the US food supply is unmatched in quality and quantity, we face new challenges involving food safety in the 21st century. Biological threats of the food supply chain and water systems from terrorists are a reality. Furthermore, novel pathogens are emerging; familiar ones are growing resistant to antibiotic treatment. Food production and processing are increasingly becoming centralized. Americans eat in restaurants more and we eat more imported foods, some of which come from across the globe virtually overnight. These changes require strengthened systems of pathogen monitoring. Research on the development of biosensors for the rapid detection of foodborne pathogens is not only important but it is necessary to maintain the integrity and quality of the food chain, to help minimize contaminated products from leaving the processing environment, and to eliminate the microbial contaminants from reaching the dinner table. With threats of bioterrorism becoming even more intense, the development of onsite detection methods, such as this biosensor can provide, is a requirement for biosecurity. Additionally, this biosensor can potentially reduce the cost of food testing and pathogen diagnostics.

OPTIMIZING THE DESIGN AND OPERATION OF COMMERCIAL COOKING SYSTEMS FOR READY-TO-EAT MEAT AND POULTRY PRODUCTS, Marks, B. P., Booren, A. M., Ryser, E. T.

It is anticipated that the computational tools and training resources resulting from this project will enable meat and poultry processors to increase their certainty in meeting performance standards for microbial safety of ready-to-eat products, while simultaneously increasing cooking yield and thereby economic returns. Additionally, the graduate certificate program will enable practicing engineers in the food industry to enhance their knowledge base and credentials in the area of food safety.

IMPROVING COOKING YIELD OF READY-TO-EAT MEAT AND POULTRY PRODUCTS VIA MECHANISTIC MODELS FOR FAT AND MOISTURE TRANSPORT, Marks, B. P., Booren, A. M., Orta-Ramirez, A.

It is anticipated that the improved cooking model that will be generated in this project will enable processors to enact closer tolerances in process design and operation, and thereby improve processing yields and economic returns for fully-cooked, ready-to-eat meat and poultry products.