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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: DEVELOPMENT AND VALIDATION OF STANDARD OPERATING PROCEDURES FOR MEASURING MICROBIAL POPULATIONS FOR ESTIMATING A POSTMORTEM INTERVAL

Location: Food and Feed Safety Research

2011 Annual Report


1a.Objectives (from AD-416)
To determine the practicality and usability of biochemical analysis and pyrosequencing technologies for determining bacterial succession on decomposing remains (e.g. animal carcasses, waste management). We will validate the standard operating procedures for sampling and analyzing microbe populations, as it relates to animal production and consequently food safety.


1b.Approach (from AD-416)
Use molecular methods to characterize microbial succession and assess microbial–arthropod interactions for understanding insect arrival sequence, utilization, and relevant bacterial dispersal potential; assess arthropod influence on microbial communities and microbial mediation of arthropod behavior on decomposing resources. These techniques will help assess the influence of microbial communities on decomposing carcasses and the effect of waste management practices in food animal production.


3.Progress Report

This is a new project, with the goal of establishing pathogenic bacteria progression on decomposing carcasses. In FY 2011, construction of the holding facilities was completed in preparation for receipt of the carcasses. As work under this project progresses, it is expected that technology and protocols will be developed for use by poultry and livestock producers in implementation of proper waste management practices for the disposal of food animal carcasses and other waste products. The technology and protocols developed by this project will reduce the spread of pathogenic and/or food-poisoning bacteria in commercial food animals and their production facilities. The end result will be enhanced food animal production efficiency and profitability, and microbiologically safer meat products reaching the consumer.


Last Modified: 11/28/2014
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