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Volume 13 - Issue 1 - Fall 2008
FoodPAC recently issued its FY 2010 (July 1, 2009 through June 30, 2010) Call for Proposals. Proposals are due by 5 p.m., Monday, February 2, 2009. The Call seeks proposals that address research priorities in FoodPAC’s three technical areas: Environmental, Food Safety & Health, and Process & Product Improvement. FoodPAC has requested $1.3 million in state funding for project funding in FY 2010 and anticipates that the Governor will support this request in the FY 2010 budget proposal to the General Assembly.
Remember, all proposals must be electronically submitted by email to foodpac@gtri.gatech.edu (Microsoft Word files only). Paper copies and computer disks will not be accepted nor will proposals received after 5 p.m. Also, all proposal worksheets (i.e., budget, equipment, cost-share funds) must be completed in the format provided.
The Call can also be accessed online at FoodPAC’s website, www.foodpac.gatech.edu. For more information, contact Craig Wyvill, FoodPAC Program Proposal Coordinator, at (404) 894-3412 or email craig.wyvill@gtri.gatech.edu.
This past June, FoodPAC researchers completed FY 2008 research projects. Below are highlights of research program accomplishments.
• $1,339,950 was allocated to support a total of 17 projects across three focus areas: 5 Environmental, 6 Food Safety & Health, and 6 Process & Product Improvement
• $332,426 in additional industry/federal funding support was secured
• More than 25 industrial partners participated in one or more projects
• More than 5 technology licenses, patents, and commercialization efforts were documented
• More than 60 documented technology transfer activities were conducted
This past June, FoodPAC researchers completed FY 2008 research projects. Below are highlights of research program accomplishments.
• $1,339,950 was allocated to support a total of 17 projects across three focus areas: 5 Environmental, 6 Food Safety & Health, and 6 Process & Product Improvement
• $332,426 in additional industry/federal funding support was secured
• More than 25 industrial partners participated in one or more projects
• More than 5 technology licenses, patents, and commercialization efforts were documented
• More than 60 documented technology transfer activities were conducted
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Dr. Tong Zhao, UGA Center for Food Safety, inoculates Salmonella onto chicken wings. Researchers discovered using a wash treatment containing levulinic acid together with sodium dodecyl sulfate was effective at killing the pathogen. |
Studies have revealed that when chickens arrive at processing facilities, they generally have high populations of bacteria, which can include Campylobacter or Salmonella, in their viscera and externally on feathers and skin. During processing, such contamination will inevitably be transferred to the processing equipment, other carcasses, and potentially to final products. Many of the pathogen intervention strategies for poultry involve the use of antimicrobial chemicals in rinses or washes; however, the efficacy of most chemical intervention treatments is reduced by the presence of organic matter. More effective antimicrobial treatments are desired that are practical, cost-effective, safe to use, and not neutralized by organic matter.
With funding from Georgia’s Traditional Industries Program for Food Processing, researchers with the University of Georgia’s Center for Food Safety, under the direction of Dr. Michael Doyle, recently completed the first year of a two-year study to develop an alternative chemical treatment to reduce Salmonella (in particular, Salmonella Enteritidis) contamination on poultry skin and feathers during production and transport while not adversely affecting animal health, growth rates, or product quality.
“A major limitation of many chemical treatments used to kill harmful bacteria in animal-growing operations is the high organic load present that neutralizes their antimicrobial activity. Hence, many disinfectants like hypochlorite and ozone are not effective, so alternate treatments are needed,” explains Doyle.
According to Doyle, results obtained from the team’s first-year studies revealed that chemicals, including acetic acid, acidic calcium sulfate, lactic acid, levulinic acid, and sodium dodecyl sulfate, when tested individually using concentrations that are practical did not reduce 5 log of Salmonella Enteritidis/ml in pure culture within 20 minutes.
However, he notes, using a wash treatment containing levulinic acid together with sodium dodecyl sulfate was effective at killing the pathogen. Results showed that the combination treatment could kill more than 5 log Salmonella/ml within 15 seconds of contact time when evaluated in pure culture. Further studies with Salmonella on chicken skin revealed similar results, especially when the treatment liquid was agitated, with reductions within 2 minutes of greater than 5 logs of Salmonella on the surface of chicken skin (cm2) or in water (ml) contaminated with chicken feces.
“Levulinic acid was selected as the primary focus of this study because it can be produced at low cost and in high yield from renewable feedstock. Its safety for humans has been widely tested, and it has GRAS [generally regarded as safe] status for direct addition to food as a flavoring substance or adjunct,” explains Doyle.
“The application of levulinic acid plus sodium dodecyl sulfate as a wash solution may have commercial application because of its efficacy in killing foodborne pathogens, relatively low cost, and environmentally friendly aspects,” adds Doyle.
The team next plans to evaluate treatment approaches for the wash solution, including application by pump-up foamer technology, electrostatic spraying and low-pressure aerosolizers, as well as application at scalding temperatures (50-60 °C) with different agitation rates.
A patent application on antimicrobial composition and use has been submitted. Doyle says more than 40 companies, both nationally and internationally, have expressed an interest in the treatment, and the University of Georgia Research Foundation is in the process of negotiating licensing the technology.
Principal Investigator of FY 2009 Project:
“Robotic Packaging of Trays”
Job title: Research Engineer
Education: B.S., Mechanical Engineering, Georgia Institute of Technology, 2001
Areas of research expertise: Robotics, automation, mechanical design
What I find most rewarding about working on FoodPAC projects: Putting together machines I design
A talent I wish I had: Singing
Another occupation I’d like to try: Surgeon
My first paid job: “Lumber Toter” or the guy carrying wood on a framing crew
If I could meet someone famous, who would it be and why: Chuck Norris, why would you not want to meet Chuck!
One thing people may not know about me: My family calls me Jon Frank
Hobbies: Piano, guitar, motorcycles, home improvement projects
My day would not be complete without: Putting my little girl to bed
The last book I read: Optimization Concepts and Applications in Engineering by Ashok Belegundu and Tirupathi Chandrupatla
The last movie I saw: “Tropic Thunder”
My favorite song: “Barcarolle in F-Sharp” by Frederic Chopin
Celebrating 18 years of innovation in bakery systems engineering, Bake-Tech is a recognized leader in the design, sale, installation, and service of bakery equipment. Their conveyor proofers and oven systems are currently or have been used by clients in 19 countries and across the United States. Bake-Tech engineers on average have more than 18 years of bakery equipment systems experience. The company’s philosophy is the “best can always be improved.” To learn more about Bake-Tech, visit www.baketech.com.
February 2: Proposals for FY 2010 program are due by 5 p.m.
February–Early April
Technical Committees receive respective proposals, review proposals, and propose projects to be funded to the Steering Committee
Mid-April-–Early May
The Steering Committee meets to establish the final research agenda and funding plan
Late May–Early June
All proposal teams are notified of the Steering Committee’s final plan
June 30: FY 2009 projects are completed
July 1: Funding for FY 2010 projects begins
September 1: FY 2009 projects final written reports are due by 5 p.m.
FoodPAC welcomes the following individuals who have volunteered their time and expertise to serve as members of the Food Processing Advisory Council. As committee members, these food processing industry professionals join other committee members in helping to guide and select the FoodPAC research program.
Steering Committee
Sally Wells, Birdsong Peanuts
Environmental Technical Committee
DuBoise White, Golden Peanut Company
Bryan Willis, Damascus Peanut Company
Process & Product Improvement Technical Committee
Robert Parker, Golden Peanut Company
Southeast Regional Fruit & Vegetable Conference
January 9-11, 2009,
Savannah, Georgia
Savannah International Trade and Convention Center
Sponsored by the Georgia Fruit & Vegetable Growers Association and the South Carolina Peach Council, the gathering is the largest educational conference and trade show in the southeastern United States. The three-day schedule will allow attendees to find new products, improve crop production, learn the latest in produce trends, grow their businesses, network with fellow farmers, and hear the latest legislative updates from Washington and Atlanta.
To register and learn more about the event, visit www.gfvga.org/conferences/
2009FVWC/ConferenceMain.htm.
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International Poultry Expo
January 28-30, 2009
Atlanta, Georgia,
Georgia World Congress Center
The IPE is the world’s largest display of technology equipment, supplies, and services used in the production and processing of poultry and eggs.
Sponsored by the U.S. Poultry & Egg Association, funds earned at the International Poultry Expo are funneled directly back into the industry in the form of research grants, educational programs, communications, and technical assistance.
Remember to visit these FoodPAC participants at the show:
To register and learn more about the IPE, visit www.ipe09.org.
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Meat & Poultry HACCP Workshop
February 3-4, 2009,
Athens, Georgia
University of Georgia
Sponsored by UGA’s Extension Food Science Outreach Program, the workshop has been designed to meet the USDA’s training requirements and also is accredited by the International HACCP Alliance, whose goal is to provide standardized training for the meat and poultry industries in HACCP principles. The course curriculum was developed by the American Meat Science Association to help processors understand, develop, and apply Hazard Analysis and Critical Control Point principles in their production operations.
To register and learn more about the workshop, visit www.EFSonline.uga.edu.
