Farm to fork E. coli safety research project

By | February 3, 2012

The University of California, Davis, is participating in a large-scale research effort aimed at preventing potentially fatal illnesses linked to E. coli bacteria. The U.S. Department of Agriculture is funding the $25 million, coast-to-coast project, to which UC Davis is providing expertise in livestock health, foodborne disease and consumer food marketing.

The project, announced Jan. 23 by the USDA, aims to reduce the occurrence of and public health risks associated with Shiga toxin-producing E. coli. The research effort is led by the University of Nebraska, Lincoln.

UC Davis researchers collaborating in the project include James Cullor, a professor in the School of Veterinary Medicine; Christine Bruhn, a food science marketing specialist and director of the Center for Consumer Research; and Terry Lehenbauer, director, and Sharif Aly, assistant professor, both of the Veterinary Medicine Teaching and Research Center in Tulare.

Cullor and his colleagues in the veterinary school’s Dairy Food Safety Laboratory — in Davis and Tulare — will conduct research aimed at reducing the microbial counts on cattle hides during processing, looking for ecologically responsible methods for enhancing food safety. They also will test radiofrequency technologies, which use electrical currents oscillating at specific frequencies to inactivate E. coli on beef carcasses during processing.

via UC Davis News & Information :: UC Davis researchers partner in beef E. coli research project.

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