The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded an Arkansas Agricultural Experiment Aim researcher a $200,000 grant to study extra about how powerful moisture is required to allow bacterial survival in low-moisture foods. 

The institute recognizes the dangers of pathogens in low-moisture foods as correct two months within the past the FDA confirmed 5 somewhat about a lines of Cronobacter sakazakii bacteria at an Abbott Weight-reduction design plant in Sturgis, MI, that makes little one map that became linked to four sicknesses and two deaths.

Jennifer Acuff, the awarded researcher and assistant professor in food security and microbiology with the College of Arkansas System Division of Agriculture, says her study will abet label foundational records on how bacteria persist in low-moisture food processing environments.

“We don’t truly know the plot powerful water or vitamins are required to employ these contaminating populations, but we know they’ll persist within the dry surroundings for a in point of fact long time,” Acuff acknowledged. 

Per Acuff, the purpose of the grant is to label protocols for a laboratory that simulate these continual bacteria so they’ll gaze study how to cease their formation or mitigate the dangers when they make label in a low-moisture food processing surroundings.

“Many low-moisture foods are furthermore thought about ready-to-be pleased, so this puts patrons at a particular risk because they’re no longer waiting for the food to be unsafe and can no longer be doing something to it that could seemingly well furthermore kill pathogens, equivalent to cooking,” Acuff acknowledged. 

Acuff’s study is designed to amass records that could allow collaborative study sooner or in a while cleaning, sanitizing and processing in a low-moisture food surroundings.

Acuff and her lab will focal level on how hideous-contamination can happen from the continual bacterial populations to the non-sinful merchandise within the presence of exiguous water and vitamins. 

Acuff will identify a true surrogate microorganism that is nonpathogenic but can mimic the conduct of a pathogen, in divulge that the laboratory outcomes could seemingly well furthermore be validated in food processing crops with out introducing a pathogen to the surroundings.

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