Location: Food and Feed Safety Research2013 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:
The goal of this project is to determine pathogenic bacteria progression on decomposing carcasses. In FY 2013, vertebrate reservoirs were placed into constructed holding facilities and data was collected to establish the spread of pathogenic microorganisms. All sampling protocols were finalized, and all data collection replicates were completed. The sequencing of the samples from the first two replicates is completed, and the third replicate samples are being processed. Bioinformatic analysis of the first replicate is completed, it is underway for the second replicate, and the third replicate is awaiting assay results so that bioinformatics can be conducted. As work by this project progresses, it is expected that technology and protocols will be developed for use by poultry and livestock personnel in application of proper waste management practices for the disposal of food animal waste. Such practices will reduce the spread of pathogenic and animal health bacteria in food animal production, thus enhancing food animal production efficiency and profitability, and the microbiological safety of meat products reaching the consumer.