Food Safety Masters Papers

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Does Consumption of Beef from Cattle Administered Growth-Enhancing Technology Trigger Early Estrus in Pre-Pubertal Gilts?
(North Dakota State University, 2012) Anderson, Giovana Maranho
The objective was to determine if pre-pubertal gilts supplemented ground beef obtained from steers implanted with growth enhancing technology caused precocious puberty. Twenty-four gilts were selected for the same birth date from common parentage. Upon reaching 61 days of age, daily delivery of the low-estrogenicity base diet was supplemented with: 114 g beef natural patty (NAT), 114 g beef patty from steers that had received growth promoting implants (100 mg trenbolone acetate and 14 mg estradiol benzoate; IMP), 198 g tofu patty (TOFU), or the negative control (base diet only; CON). The estradiol equivalents (ng/kg) of the TOFU were approximately 500 fold times the NAT and 350 fold the IMP supplement. No differences (P = 0.55) were observed in number of days to reach estrus, feed efficiency (P > 0.19), live weight gain (P = 0.89), loin muscle development (P = 0.45), or subcutaneous fat deposition (P = 0.71).
Escherichia Coli in Bovine Calf Scours
(North Dakota State University, 2015) Starr, Crystal
Scours is caused by inflammation of the intestinal tract of ruminants leading to significant mortality and morbidity rates. It is predominately found in neonatal ruminants where the disease can occur 36 hours after birth. One of the most common infectious agents linked to scours is pathogenic Escherichia coli. Therefore, it is important to understand the virulence factors, diagnostic assays, age of the animals infected, and the co-factors associated with an E. coli scours outbreak. These factors are important in both scours disease pathogenesis and potential food safety-related postharvest pathogens. Using the most frequently identified virulence factors, a new scours diagnostic assay could be created to detect and prevent disease in cattle. The present study determined that virulence factors astA, fimC, fimH, int1, int2, irp2, papC were identified over 15% percent of the time and could be implemented into a more specific multiplex PCR test for pathogenic E. coli.
Food Safety Culture: An Underlying Cause for Success and Failures of Food Safety Management Systems
(North Dakota State University, 2018) Vashisht, Ashwini Kumar
Food Safety Culture (FSC) is an emerging behavior-based food-safety management concept. FSC has been linked as an underlying cause for food-safety management-system failures during foodborne outbreaks and recall investigations. This paper reviews the available literature on FSC for the origin, definitions, factors, barriers, and dimensions that influence the FSC’s performance and measurements. Data were obtained from peer-reviewed journals as well as publicly available information on the World Health Organization (WHO), Food and Drug Administration (FDA), and Center for Disease Control and Prevention (CDC) websites. The roles of organizational leadership and communication, food-handler behaviors, risk perception, regulatory authorities, and technological advancements are evaluated for FSC development and enhancement. It can be concluded that there is a need for a strong FSC within food manufacturing and service organizations because it enhances the food-safety management systems’ performance and may also reduce the global burden of foodborne illnesses and diseases.
Foreign Material Identification and Removal in the Food Safety Industry
(North Dakota State University, 2018) Dumas, Daniel Richard
Changes in the food industry including the mass production in response to the globalization of the food chain have led to additional food safety and quality challenges for the food industry. One aspect of these challenges is the effective identification and removal of foreign materials from products. The development and implementation of new manufacturing processes, materials, and techniques can produce many types of foreign materials or contribute to the challenges to their removal. These challenges facing the food industry are requiring more levels of protection along with advances in technologies to help reduce the potential safety and quality concerns of foreign materials. Foreign material identification is important for consumer safety as well as product image and sales. The technologies available for these purposes will be reviewed as well as some traditional methods used as well as some of short comings or problems facing these technologies in the food industry.
High Pressure Processing and Nisin as Possible Nonthermal Treatments for Control of Listeria and Impact on Quality Attributes in Cold Smoked Pacific Sockeye Salmon
(North Dakota State University, 2018) Desrocher, Lisa Dawn
Cold smoked salmon products are considered high risk for Listeria monocytogenes contamination by the U.S. Food and Drug Administration due to lack of validated kill step. Currently, there are no commercialized post-packaging control measures to mitigate Listeria spp. in cold smoked salmon processing. Nisin applied during cold smoked salmon processing has been reported to reduce L. monocytogenes with no change in final product organoleptic properties. High pressure processing of cold smoked salmon post-packaging has also been reported to mitigate L. monocytogenes. However, the pressure and time required have adverse effects on cold smoked salmon such as lightening of flesh color. The effectiveness of nisin and high-pressure processing on the survival of Listeria innocua in cold smoked salmon was recently reported. The combination of Nisin and HPP was found to be more effective for controlling L. innocua than either treatment alone while maintaining desirable consumer attributes.
The Impact of Bacterial Spoilage and Foodborne Pathogens on Beef Industry and Application of Antimicrobial Interventions
(North Dakota State University, 2019) Khadem, Enas Abdal Hadi
The beef industry continues to face concerns regarding the hygiene and the safety of its products. A wide range of microorganisms from various sources can grow on meat surfaces that are rich in fluid and nutrients. This paper was conducted to better understand the common spoilage microflora and the most threatening foodborne pathogens (E. coli O157:H7 and Salmonella spp.) in ground beef and the role of the virulence factors that allow pathogens to persist in the host. In addition to the above, this paper addresses the effects of using antimicrobial interventions on the ground beef products. Despite using innovative antimicrobial interventions to eliminate or reduce spoilage bacteria and common foodborne pathogens, there is still a need for new antimicrobial technologies to control the industry’s sanitary hurdles and to understand their affects on meat quality and sensory characteristics.
Listeria Monocytogenes in the Retail Food Service Environment
(North Dakota State University, 2018) Walpuck, David Andrew
Listeria monocytogenes is one of the biggest microbial concerns affecting today’s food industry. It is a ubiquitous liability with a high mortality rate, unique characteristics of growth and survival in many environmental conditions, making the pathogen a true risk to consumer health. Recent outbreaks of listeriosis have caused fatalities, massive well-publicized recalls costing the food industry heavy financial losses and damaged reputation. L. monocytogenes is the forefront of impediment and educational efforts from private industry and government agencies. The purpose of this study is to assess the features and concern of L. monocytogenes in the retail food service environment and its impact on operations. Regulatory surveillance of testing environmental samples and food products for L. monocytogenes highlight prevention. Organizations in the retail food service industry need a separate plan for training, food handling, sanitation and financial allocation to combat the potential threat of L. monocytogenes contamination.
Occurrence of Salmonella and Listeria Monocytogenes in Ready to Eat Meats in the United States: 2000-2010
(North Dakota State University, 2012) Ntaate, Anthony Wilfred
The purpose of this review is to characterize the occurrence of Salmonella and Listeria monocytogenes in ready to eat (RTE) meats in the United States between the years 2000-2010. Data were obtained from the CDC foodborne outbreak online database, morbidity and mortality weekly reports, summary of notifiable diseases and the foodborne outbreaks page. Additional information was obtained from peer reviewed journals. RTE roast pork, turkey deli meat, and Italian type salami meats were the vehicles in the Salmonella outbreaks reported. Half of the eight outbreaks reviewed were multistate in nature affecting many states and the rest were sporadic. The Salmonella serotypes isolated were Salmonella Uganda, Salmonella Hadar, Salmonella Montevideo, whereas the L. monocytogenes serotypes were 1/2a and 4b. The major risk factors for listeriosis and salmonellosis outbreaks were being elderly and having an underlying immunocompromising medical condition. Pregnant women were particularly at risk for listeriosis.
Presence of Escherichia Coli and Salmonella Enterica on Wheat and Possible Control Measures
(North Dakota State University, 2018) Anderson, Cassie Alexandra Palm
Wheat (Triticum spp.) is one of the most important cereal crops grown in the U.S., with an average of 50 million acres planted on an annual basis. Wheat is milled into flour or semolina, which is used to make bread, cookies, noodles, and pasta. Because some consumers eat raw flour, it is necessary for it to be free of pathogens including Escherichia coli and Salmonella enterica. The fecal matter of cattle and poultry often contains these bacteria and can contaminate wheat. Currently, there are no requirements for controlling E. coli and S. enterica in wheat, which has resulted in outbreaks of both pathogens. Thus, future research must focus on the development of processes that control these pathogens in wheat. Possibilities include feeding livestock probiotics, pasteurization, irradiation, and non-thermal plasma processing. The further development and implementation of these processes would decrease the safety risks associated with consuming raw wheat.
A Quantitative Cost Model of HACCP Implementation
(North Dakota State University, 2011) Wu, Zhen
Foodbome illness is an important public health problem in the United States. Hazard Analysis Critical Control Point (HACCP) is widely acknowledged as an effective method to ensure product quality and control foodbome hazards. Existing literature considers the economic aspects of implementing a HACCP plan and identifies the major cost items for specific firms but stops short of providing a model to quantitatively analyze the cost of HACCP implementation over a variety of firms. This research used the case study method to refine the Prevention-Appraisal-Failure (PAF) model to identify potential costs associated with the implementation of HACCP plans and develop a cost estimation model for calculating total cost. The model was refined based on the process of applying it to two North Dakota food processing plants.

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