Development of Predictive Models for Pathogenic and Spoilage Microorganisms in Raw and Processed Chinese Foods
Residue Chemistry and Predictive Microbiology
2013 Annual Report
1a.Objectives (from AD-416):
Establish a collaborative food safety research program with specific emphasis on developing predictive models for pathogenic and spoilage microorganisms for risk assessments of local raw and processed Chinese foods, including fresh produce, meat and poultry products, and seafood.
1b.Approach (from AD-416):
A new food safety research program will be established to train graduate students to conduct advanced research in predictive modeling of foodborne pathogens and spoilage microorganisms in local raw and processed Chinese foods. The predictive models of foodborne pathogens of significant public health concern, such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Vibro parahaemolyticus, as well as spoilage microorganisms in various raw and processed foods will be developed.
Research is being conducted in Fujian Agriculture and Forestry University to investigate the growth kinetics of Salmonella in fresh oyster. Raw oyster samples inoculated with Salmonella are incubated under different temperature conditions to examine and model the growth of this microorganism. Results from this study can be used by the seafood industry to evaluate the growth of Salmonella in fresh oyster during storage and distribution.