Ontario Food Safety Research Program - Compendium 2006-2007

Table of Contents

• Preface
• Section One: Food Safety Research Program 2006/07
• Section Two: Abstracts
  • Dectection Methodology
  • Risk Assessment
  • Risk Management and Control
• Section Three: Status of Previously Funded Projects (2000/01 - 2005/06)

Preface

Today's investments in food safety research result in tomorrow's savings in health care spending, industry savings and an increased ability to compete on the world stage. The Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) is committed to making the Ontario Food Safety System a world-class system so Ontarians can continue to enjoy one of the safest food supplies in the world. For these reasons OMAFRA is dedicated to supporting state-of-the-art food safety research.

We are pleased to announce the funding of seven new research projects that will increase our capacity to test the Ontario food supply for pathogens, provide insight into effective implementation of food safety systems, and advance our knowledge and ability regarding managing food safety risks. With these new projects we are investing $500,000 dollars in research projects being performed at four research institutions across Ontario, including the University of Guelph, the University of Toronto, Health Canada and the National Research Council. This provincial investment has leveraged an additional $300,000in financial and in-kind support from research partners. Furthermore, the program will be contributing to the training of highly qualified personnel by funding a total of 7 Ph.D., M.Sc. and undergraduate students.

This was the seventh year of the competitive Food Safety Research Program and it builds on the achievements from previous years, in which it has invested $5.3 million in 52 research projects.

The Food Safety Research Program has been successful in attracting excellent researchers, in achieving its stated objectives, in fostering collaboration in food safety research, and in disseminating results of research promptly and widely.

For additional information on OMAFRA food safety research we encourage you to visit our website.

For further information on any specific projects listed in this compendium you are encouraged to contact the lead researcher directly.

Finally we would like to thank the many researchers, universities, federal and provincial government departments and industry organizations that partner with OMAFRA to fund, perform and to communicate research results. This multidisciplinary and collaborative approach is essential to the success of our program and helps foster innovative research and the important technological development and discovery necessary to meet the challenges ahead. Foodborne pathogens evolve and new hazards and vehicles of infection continue to emerge so we must be proactive and remain vigilant in our efforts to identify and manage these risks. The projects funded by the Food Safety Research Program contribute to these efforts, benefiting the Ontario agri-food industry and enhancing the safety of the Ontario food supply for the benefit of all our citizens.

Maurice Bitran, Ph.D.
Director, Research and Innovation Branch
Ontario Ministry of Agriculture, Food and Rural Affairs

Gwen Zellen, DVM
Director, Food Safety and Environmental Policy Branch
Ontario Ministry of Agriculture, Food and Rural Affairs

Section One: Food Safety Research Program 2006/07

Background

Ontario is recognized throughout the world for the quality and safety of its agri-food products. To retain this position of leadership in food safety, the province has initiated science-based, field-to-fork food safety system improvements. In partnership with the Ministry of Health and Long-term Care (MOHLTC) and the Ministry of Natural Resources (MNR), the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) led an Ontario food safety system review which was completed in 1999. . During this process, OMAFRA recognized the need to update its standards and requirements to keep pace with changes in scientific information, technology, consumer behavior, consumer lifestyles and industry practices. The review was designed to improve Ontario's food safety system by increasing the government's capacity to maintain high standards of food safety, protect public health and increase the marketability of Ontario food products. The overall goal was to build a:

• Modernized, science-based food safety system founded on the principles of risk analysis/risk management;
• Seamless system that covers the food chain from field to fork; and
• Market-friendly system consistent with Ontario's trade responsibilities and industry needs.

Program Description

The Ontario Food Safety Research Program (FSRP) is a competitive research fund established in 2000/01 to fund innovative food safety research projects that enhance the safety of Ontario's food through:

• Development and/or validation of testing methods for the detection of pathogens and chemicals for use in laboratory and field settings;
• Identification of emerging food hazards and contaminants; and
• Risk analysis, risk assessment, risk management and control in food safety.

Ultimate results of the program are new or enhanced technologies and diagnostic tools that support the agri-food industry and government regulatory and laboratory programs; new knowledge about emerging food hazards and contaminants; new strategies to reduce, eliminate or otherwise manage food safety risks. These results contribute to and support the implementation of Hazard Analysis Critical Control Point (HACCP) and quality assurance programs throughout the food chain.

A Research Requirements Document is issued on an annual basis to solicit research proposals from academia, industry, and government or partnership networks with demonstrated capability to perform quality research in their area of expertise. For the 2006/07 competition researchers were eligible to apply for up to $100,000 per project. Projects must be completed within two years. The program strongly encourages applicants to demonstrate extensive collaboration and secure matching funding if possible. OMAFRA staff and external peer reviewers review submitted proposals. In 2006/07, 42 Letters of Intent were received in response to the call for proposals.

The full abstracts of these newly funded projects, as well as those from previous FSRP funding cycles, can be found on the OMAFRA website:

http://www.omafra.gov.on.ca/english/research/foodsafety/2006/index.html

With these new projects, OMAFRA is investing $500,000 dollars for research that will be performed at four research institutions across Ontario, including the University of Guelph, the University of Toronto at Mississauga, Health Canada and the National Research Council.

To be successful in obtaining the program funds researchers must satisfy the following program criteria:

• Fit to the research priorities described in this document; the relevance to current issues in food safety; the anticipated contribution to improving the food safety system in Ontario;
• Quality and clarity of experimental design and project work plan;
• Research capabilities of the researcher and establishment;
• Contribution from collaborators and the impact on the quality of research attained;
• Appropriateness of budget items - project costs must be reasonable and detailed; and
• Effectiveness of the technology transfer and communications plan in facilitating the adoption or commercialization of research results.

Overall the project proposals should:

• Foster innovative ideas (i.e., new detection methods, new strategies to reduce, eliminate, manage food safety risks);
• Nurture collaboration and synergy between food safety scientists, government agencies, policy makers and the industry;
• Complement, build on, and/or feed into, but do not duplicate the research programs of other funding agencies interested in food safety;
• Encourage multi-disciplinary, collaborative, participatory research;
• Allow researchers to explore speculative 'high reward' opportunities;
• Bring new researchers into food safety research; and
• Encourage special topics not well covered by other funding agencies.

Statistical Summary:

Overall FSRP Funding in 2006/07

• Letters of Intent received = 42
• Letters of Intent invited to submit full proposal = 17
• Applications offered funding = 7Success rate = 17%

There were 16 new researchers who applied to the program for the first time.

Applications and Awards by FSRP Priority Area:

Priority Area	# Applications	# Grants Awarded
Development and Validation of Testing Methods (DM)	18	3
Risk Assessment (RA)	9	0
Risk Management (RM)	15	4

FSRP 2006/07 Funding Highlights

Three awarded projects focus on the development or validation of detection methodology including the development of a novel biosensor for pathogen detection; novel means of concentrating foodborne viruses; and validation of a viral detection method for norovirus and hepatits A to enhance the capability for testing Ontario food samples for foodborne viruses.

Three awarded projects deal with innovative approaches to eliminate, reduce or otherwise manage food safety hazards, such as: the use of biocontrol agents to control pathogens in minimally processed produce; the decontamination of meat by ultraviolet light and hydrogen peroxide; and reducing foodborne pathogens at the source in poultry. A fourth risk management project is evaluating factors that influence employee adherence to food safety practices in the Ontario meat industry.

There were no risk assessment proposals funded in this current round of funding.

The FSRP wishes to thank the peer reviewers who participated in the program review process for their service and dedication to the Food Safety Research Program.

Section Two: Abstracts

Detection Methodology (DM)

DM1: Project Title: Electrokinetic Control of Microfluidic Biosensors for Rapid Detection of Low Quantities of DNA Markers of Pathogens

Principal Researcher:
Dr. Ulrich Krull

Collaborating Researcher:
Richard Strafehl, Safeguard Biosystems

Project Duration: 2007-2009

Contact Information:
Dr. Ulrich Krull
Chemical and Physical Sciences
University of Toronto at Mississauga
3359 Mississauga Road North
Mississauga, ON L5L 1 C6
Tel: 905-828-5437
Fax : 905-569-4388
Email: ukrull@utm.utoronto.ca

Abstract:
A new quantitative detection methodology for nucleic acid targets based on hybridization of single-stranded target with immobilized single-stranded probe will provide a visual signal for very low concentrations of multiple targets in seconds to minutes. Sensitive detection of hybridization will be achieved by relying on fluorescence from hybrids. Using a new laser developed in our labs, a novel approach based on Total Internal Reflection Fluorescence Microscopy will be examined to provide a capability that approaches single molecule detection. An electrokinetically controlled microfluidic chip will dispense samples of nanoliter volumes to a detection element consisting of a linear strip of immobilized probe nucleic acid on one wall of a microfluidics channel. Electroosmotic flow control in combination with surface charge on the flow channel and the geometry of the flow channel provides for: a simultaneous adjustment of shearing effects at the immobilized probes; electrophoretic effects that move the target; and Joule heating that controls the hybridization reaction. The simultaneous adjustment of these three parameters provides for outstanding ability to dynamically control selectivity, and to accelerate hybridization kinetics by moving from diffusion control to convective control of target delivery to the immobilized strip of probe molecules. Quantitative analysis can then be based on a new approach that obviates the reliance on fluorescence intensity. Instead, measurement is based on determination of the length of occupancy of the linear strip of probe molecules. This would substantially simplify instrumental and calibration requirements while maintaining the advantages of speed for higher sample throughput in an on-line configuration.

Expected Impact of Project Outcomes on Food Safety in Ontario:

Two key challenges exist that must be overcome prior to the implementation of practical biosensor and biochip technologies for testing of food samples for nucleic acids that are indicative of pathogenic contaminants. These are: (1) the provision of stable, reproducible and self-contained detection technologies to achieve the desired device performance, in a form that is commensurate with large scale manufacture of such devices, and, (2) to rapidly process on-line statistically representative samples (e.g. liters of fluid or grams of tissue) and deliver isolated target molecules to the sensing device in a small volume aliquot. In an earlier project funded by OMAFRA, a methodology was developed for rapidly concentrating target nucleic acids from bacteria such as E. coli from food and water samples. This new project will address the key challenge of creation of new technology for near real-time automated and high throughput analysis of pathogens in foodstuffs for the Ontario food industry. This has generated significant interest by diagnostic test and service providers in Ontario. The new technology developed in this research will be transferred for commercialization. The research is jointly supported by Safeguard Biosystems, an Ontario company that has diagnostics as its primary market niche and is developing a variety of tests for animal pathogens. Safeguard brings international partners to Ontario, including the Veterinary Laboratory Agency of the United Kingdom and the Argonne National Laboratories in the United States.

DM2: A Novel Carbohydrate-based Capture Method for the Isolation and Concentration of Noroviruses

Principal Researcher:
Dr. Kirsten Mattison

Collaborating Researcher:
Dr. Julie Jean, Laval University

Project Duration: 2007-2009

Contact Information:
Dr. Kirsten Mattison
Health Canada
Bureau of Microbial Hazards
251 Sir Frederick Banting Driveway
PL 2204A2
Ottawa ON K1A 0K9
Tel: 613-957-0887
Fax: 613-941-0280
Email: Kirsten_Mattison@hc-sc.gc.ca

Abstract:
Noroviruses (NoV) are the leading cause of non-bacterial gastroenteritis. They are frequently associated with foodborne outbreaks, where large numbers of people are simultaneously exposed to infection. In order to control the spread of NoV disease, it is important to have effective methods to detect contamination of food items. The methods developed must have a high degree of sensitivity, since NoV are infectious at low doses (10 - 100 viral particles).

A detection and genotyping method is currently being developed in our laboratory for a number of enteric viruses. In the course of these studies, we have discovered that the cationic beads used for viral isolation, while highly effective at capturing other enteric viruses from a variety of food matrices, have not been as efficient in achieving the 10 particle detection limit targeted for NoV. The DNA microarray platform developed in the above project is working well for the identification and genotyping of NoV, however, it is important to develop a more efficient capture system to isolate and concentrate these most prevalent enteric viruses.

Capture systems exist that could be implemented for the NoV, but these use antibodies specific to each strain of NoV as the capture reagent. There are three different genogroups of noroviruses known to infect humans, encompassing 29 different genetic clusters and an untold number of different strains. Thus, the immunological approach is too specific. In addition, antibodies to new emerging strains may not be available. In our proposed method, we will take advantage of the histo-blood group antigen receptors used by NoV for entry into host cells. The naturally high affinity of NoV for these carbohydrates cannot be altered without rendering the viral particle non-infectious and, as such, all current and emerging strains of NoV will be captured by our system.
We propose the testing of different carbohydrate sources as well as different immobilization methods, each of which has their own inherent advantages and disadvantages. We will empirically determine which method provides the most sensitivity and specificity in NoV detection using samples spiked with up to ten different strains of NoV. Naturally contaminated food samples will also be tested as they become available. This method of virus capture will provide us with the tools necessary for the efficient isolation and subsequent rapid and sensitive detection of the highly infectious NoV in foods.

Benefit to Food Safety in Ontario:

The major benefit of this work will be the development of a method with improved sensitivity and specificity for the detection of NoV in foods which will be suitable for rapid and routine use. After development and technology transfer, this method will increase the number of facilities that are able to perform diagnostic testing of food in Ontario. The result will be to facilitate the identification, prevention and control of NoV in Ontario, aid in epidemiological investigations of outbreaks of NoV infection and help in performing risk assessment of potential exposure to contaminated items. Taken together, these benefits will lead to an improvement in the safety of food products and the protection of public health. If contaminated foods can be accurately identified and the source of contamination pinpointed, the financial losses associated with NoV contamination may be reduced. The method and its implementation across Ontario will also provide the necessary tools for regulators and the food industry to initiate programs aimed at monitoring foods for the presence of NoV. In addition to the improvement in public safety this provides, it will also enhance the Ontario food industry's economic opportunities for trade by increasing the confidence that its agri-food products are NoV free.

DM3: Detection of Norovirus and Hepatitis A in Raw Produce using RT-PCR Protocols

Principal Researcher:
Dr. Joseph Odumeru

Collaborating Researchers:
Dr. Shu Chen, University of Guelph
Dr. Susan Lee, University of Guelph
Dr. Carole Simard, Canadian Food Inspection Agency
Dr. Alain Houde, Agriculture and Agri-Food Canada

Project Duration: 2007-2008

Contact Information:
Dr. Joseph Odumeru
University of Guelph
Laboratory Services Division
95 Stone Road West
Guelph ON N1H 8J7
Tel: 519-767-6243
Fax: 519-767-6240
Email: jodumeru@lsd.uoguelph.ca

Abstract:
Noroviruses (NoV) and hepatitis A viruses (HAV) are the most common viruses associated with foodborne illnesses and are primarily transmitted through the fecal-oral route. High-risk foods include fruits and vegetables since they may be contaminated by irrigation, by washing with fecal-contaminated water or by infected food handlers. Currently, reverse transcriptase PCR (RT-PCR) has been successfully used to detect NoV and HAV in clinical samples. However, detection of the virus in naturally contaminated food such as fresh produce has been more difficult due to low virus numbers. RT-PCR is currently the primary detection method for NoV and HAV; however, real-time RT-PCR is a faster, more sensitive method than conventional RT-PCR. Since the targeted RNA is simultaneously amplified and detected, post-amplification steps such as gel electrophoresis or sequencing necessary to confirm the identity of PCR products are eliminated, saving time, labor and money. Real-time RT-PCR technology can also generate quantitative data, unlike conventional RT-PCR.

Challenges for the development of a sensitive and specific RT-PCR detection method include the elution and concentration of low virus numbers in naturally contaminated foods and the removal of inherent PCR inhibitors. Recently, elution/concentration procedures, extraction procedures and RT-PCR assays for NoV and HAV detection in green onions were developed by scientists at the Canadian Food Inspection Agency (CFIA) and Agriculture and Agrifood Canada (AAFC). In collaboration with these scientists, we propose to extend the validation of these methods by adapting and optimizing these methods for HAV and NoV detection in fresh produce such as cut and uncut cabbage, lettuce and green peppers, which are often eaten raw. The goal of this project is to adapt and optimize a real-time RT- PCR method or develop an alternative method for the optimal detection of the virus. Furthermore, elution/concentration and extraction methods will be adapted to optimize concentration of HAV and NoV and removal of PCR inhibitors. The selected sample preparation procedures will then be combined with the real-time PCR assay and validated using artificially-contaminated samples.

Expected Impact of Project Outcomes on Food Safety in Ontario:

Noroviruses (NoV) and hepatitis A virus (HAV) are the most common viruses associated with foodborne illnesses. There is a public health concern regarding the rapid spread of these two viruses in sporadic and outbreak situations associated with the consumption of contaminated foods. It is estimated that 67 percent of foodborne illnesses might be caused by NoV in the United States. In Ontario about 50 percent of the HAV reported cases are associated with foodborne or waterborne transmission. The primary transmission mode for NoV and HAV is by the fecal-oral route and these viruses are either transmitted directly by person-to-person contact or indirectly via contaminated food or water. These two viruses can remain stable in the environment for long periods and have been found to be resistant to commercial disinfectants, heat and pH changes

Several major steps are important in the development of a sensitive and specific real-time RT-PCR method for detection of low numbers of NoV and HAV in foods: (1) elution and concentration of virus from the matrix, (2) extraction/purification of viral RNA (3) optimization of the PCR mixture including primers and (4) detection/quantification. In this study we propose to optimize and validate these steps for detection of these viruses in produce, especially for routine testing of food samples submitted in sporadic and outbreak cases. A major benefit from this study is to provide standardized methods for NoV and HAV detection in various diagnostic labs in Ontario and across Canada. It will also be a valuable tool for generating surveillance and risk assessment data on high-risk foods such as fresh produce and also in the elucidation of the sources of viral contamination.

Risk Assessment

There were no risk assessment projects funded this year.

Risk Management and Control

RM1: Reduction of Foodborne Pathogens at Source

Principal Researcher:
Dr. Christine Szymanski

Collaborating Researchers:
Dr. Wing Sung, NRC-IBS
Dr. Susan Twine, NRC-IBS
Dr. Jianjun Li, NRC-IBS

Project Duration: 2007-2009

Contact Information:
Dr. Christine Szymanski
National Research Council - Institute for Biological Sciences (NRC-IBS)
100 Sussex Drive, Room 3149
Ottawa, ON K1A 0R6
Tel: 613-990-1569
Fax: 613-952-9092
Email: Christine.Szymanski@nrc-cnrc.gc.ca

Abstract

Contaminated poultry are an important risk factor for Campylobacter jejuni and Salmonella enterica serovar Typhimurium and Heidelberg infection in humans. NRC-IBS has engineered and patented a superior xylanase supplement that is able to resist extreme temperatures used during animal feed pelleting and remains active in the chicken gastrointestinal tract (http://ibs-isb.nrc-cnrc.gc.ca/ourstories/iogenstory_e.html). Although there have been several studies demonstrating that exogenous enzymes such as xylanase improved nutrient digestibility and broiler chicken performance, there are no studies that we noted in the literature examining the effect of xylanase supplementation on Salmonella colonization in broilers. Thus, our experiments to examine whether xylanase supplementation plays any role in S. Typhimurium and Heidelberg colonization are novel and warranted based on the preliminary data we have obtained for C. jejuni.

We have previously shown that viscosity affects C. jejuni infectivity and that supplementation of poultry feed with the high-efficiency feed supplement, xylanase, reduces C. jejuni colonization in leghorn chickens by 1-5 logs. This project aims to further investigate the role of chicken mucin viscosity and carbohydrate profiles on C. jejuni colonization. We will also extend the xylanase studies to broiler chickens and compare enzyme dose, type of feed and other strains of C. jejuni and Salmonella with the intent of developing a cost-effective animal feed supplement that also reduces foodborne pathogens at source in order to improve food safety in Ontario.

Specifically, this project aims to:

• Assess the ability of the NRC-modified xylanase to reduce colonization of additional strains of C. jejuni and to also test S. enterica serovars Typhimurium and Heidelberg colonization in broilers;
• Continue the mucin characterizations in order to understand the differences between chicken and human mucin and also to determine whether xylanase treatment has any effect on this innate immune mechanism which plays a key role in C. jejuni virulence; and
• Characterize the proteome and surface carbohydrates of C. jejuni isolated directly from the broilers using immunomagnetic bead isolation and enrichment. This would be the first time anyone has looked at the protein and sugar profiles of C. jejuni directly out of birds without further subculturing and will provide information about which structures are important for C. jejuni persistence in vivo which is needed information for the development of novel therapies for the further reduction of C. jejuni at source.

Expected Impact of Project Outcomes on Food Safety in Ontario:

C. jejuni and S. enterica serovars Typhimurium and Heidelberg are significant causes of gastroenteritis in Canada resulting in a considerable health burden to our economy. One of the key risk factors for infection is contaminated poultry. We will expand upon the xylanase study by Fernandez et al. (Cell Mol. Life Sci. 2000) and our own studies (OMAF # FS040718) to understand the changes induced by xylanase and how they influence bacterial colonization of poultry. Our group has strong expertise in the analysis of colonization factors (Szymanski/Twine) and carbohydrates (Li), development of animal models (Szymanski) and xylanase engineering (Sung). We aim to identify the mucin and/or bacterial component responsible for reduced colonization. Chicken feed will be supplemented with commercial and NRC-modified xylanases to determine reduction of bacterial colonization and reproducibility in leghorns and broilers. Together with Iogen Corporation, the NRC enzyme has been engineered to resist extreme temperatures during animal feed pelleting, remains active in the chicken gastrointestinal tract and facilitates efficient feed conversion through better digestion and assimilation, leading to enhanced meat and egg production. Thus, the modified xylanases, currently approved for use in pulp bleaching with annual sales in the millions, and recently approved for use in poultry feed by the CFIA, have applications in food safety and the livestock industry.

RM2: Biocontrol of Human Pathogens in Tomato and Sprouted Seed Production using Bacterial Isolates Derived from Natural Environments

Principal Researcher:
Dr. Keith Warriner

Collaborating Researchers:
Dr. Magdalena Kostrznska, Agriculture and Agri-Food Canada
Dr. Kari Dunfield, Land Resource Science, University of Guelph

Project Duration: 2007-2009

Contact Information:
Dr. Keith Warriner,
Department of Food Science
University of Guelph
Guelph, ON N1G 2W1
Tel: 519-824-4120 x 56072
Fax: 519-824-6631
Email: kwarrine@uoguelph.ca

Abstract:

The numerous foodborne illness outbreaks linked to fresh produce continues to represent a significant food safety issue. It is well established that post-harvest washing of produce can reduce but not eliminate pathogens. Indeed, there is evidence that washing stimulates the growth of pathogens during storage due to reduction in competitive background microflora. The objective of this project is to develop a biocontrol method that can be applied pre- and post harvest to reduce or eliminate the growth of pathogens such as Salmonella on tomato fruit and sprouting seeds. The approach will be to isolate antagonistic bacteria (for example, Enterobacter and Bacillus spp) that alone or in combination can inhibit the growth of pathogens (Salmonella, E. coli O157 and Listeria monocytogenes) either through production of antimicrobial agents and/or competitive exclusion. The isolates will be recovered from various sources such as processing environments, soil and fresh produce. The synergistic activity of introducing pathogen infecting bacteriophage into the biocontrol bacterial cocktail will be assessed.

The biocontrol cocktail will be introduced onto the flowers of tomato plants along with Salmonella. The subsequent fruit will be screened for the presence of Salmonella and introduced biocontrol bacteria. In further studies tomatoes inoculated with Salmonella will be introduced into suspensions of biocontrol bacteria (mimic dunk tank water) and levels of the human pathogen monitored during post-treatment storage. Trials will be performed where seeds (mung bean, soy bean and alfalfa) inoculated with pathogens (E. coli O157:H7, L. monocytogenes and Salmonella) will be introduced into a soak solution containing biocontrol bacteria. The seeds will then be sprouted and changes in pathogen levels determined. Effects, if any, on the shelf-life of sprouts or tomatoes will be determined under post-harvest storage conditions.

Expected Impact of Project Outcomes on Food Safety in Ontario:

Health agencies promote the increased consumption of fresh fruit and vegetables to prevent chronic diseases, in addition to improving the general health of the population. However, in recent years health advisories have been issued to warn vulnerable groups to avoid consuming certain types of produce because of food safety risks. In November 2005, one of the largest salmonellosis outbreaks within Ontario was linked to contaminated mung bean sprouts. In 2004, a further Salmonella outbreak within Ontario implicating Roma tomatoes resulted in hospitalization of 14 percent of those infected.
Preventing contamination of crops in the field is problematic due to the open nature of the field environment. Attempting to wash produce to remove field-acquired contamination is compromised by the bacteria being present within biofilms or internalized into the inner tissue. Water used to wash produce can be a significant route for disseminating pathogens. In addition, the growing organic market is reluctant to apply sanitizers due to the perceived hazards derived from chemical residues. In this regard, the proposed biocontrol method will provide an alternative approach for controlling pathogens at the primary production level and at post-harvest. To date the majority of biocontrol studies have used lactic acid bacteria or other bacterial types not specifically adapted to the plant environment. In contrast our approach will meet with more success given that the isolates will be derived from plant sources.

The current annual farm gate value of fresh produce within Ontario is valued at over $400 million. By using innovative pathogen reduction interventions, such as biocontrol based approaches, it can be envisaged that the microbiological quality of fresh produce within the province will be enhanced. This in turn will decrease the number of foodborne illness outbreaks whilst meeting consumer demand for organic produce.

RM3: Decontamination of Raw and Ready-to-Eat Meat Surfaces using a Combination of Ultraviolet Light and Hydrogen Peroxide

Principal Researcher:
Dr. Keith Warriner

Collaborating Researchers:
Dr. Gauri Mittal, School of Engineering, University of Guelph
Dr. Colin Farnum, Maple Leaf Consumer Foods
Dr. Andrew Mullam, St Helens Meat Packers Ltd
Dr. William de Waal, Trojan UV Technologies

Project Duration: 2007-2009

Contact Information:
Dr. Keith Warriner,
Department of Food Science
University of Guelph
Guelph, ON N1G 2W1
Tel: 519-824-4120 x 56072
Fax: 519-824-6631
Email: kwarrine@uoguelph.ca

Abstract:

The carriage of enteric pathogens such as E. coli O157:H7, Salmonella, Campylobacter jejuni and Listeria monocytogenes on meat continues to represent a significant food safety issue. Although there are various methods used to decontaminate carcasses (e.g.,, acid rinse, hot water pasteurization or stream vacuum), the log reductions achieved are limited by the presence of pathogens in protective pores on the meat surface. In this project, the efficacy of a UV and hydrogen peroxide-based treatment to inactivate pathogens on raw and ready-to-eat meat surfaces (beef, pork and chicken) will be evaluated.

When used alone, UV and hydrogen peroxide have limited decontamination efficacy. However, when hydrogen peroxide is illuminated with UV, highly antimicrobial radicals are formed that can penetrate into protective crevices thereby enhancing the inactivation of microbes on uneven surfaces. This synergistic action of UV:hydrogen peroxide has been used for over 20 years for decontaminating cartons in aseptic processing. More recently the same method has been applied to inactivate pathogens on and within fresh produce.

In the proposed program of work a method will be developed to decontaminate meat surfaces. A treatment chamber based on a rotating tunnel with lamps positioned within the interior will be constructed. Hydrogen peroxide will be applied as a dip bath or via misting within the chamber. Initial trials will optimize chamber geometry, number of lamps, UV intensity, hydrogen peroxide concentration and temperature. Validation studies will be undertaken using meat (beef, pork and chicken) inoculated with a range of relevant pathogens. Trials will also be performed on ready-to-eat deli meats inoculated with L. monocytogenes. Survivors, if any, on UV:hydrogen peroxide-treated meats will be visualized using dual labeled (bioluminescence and green fluorescent protein) strains of Salmonella and E. coli. Potential post-treatment recovery of pathogens, extension to shelf-life and changes in the sensory characteristics of UV:hydrogen peroxide treated meat will be assessed.

Expected Impact of Project Outcomes on Food Safety in Ontario:

Although product recalls associated with raw and RTE meats are rare within Ontario, any foodborne illness outbreaks can have a devastating effect on markets and consumer health. The technology to be developed will provide an effective low cost method for inactivating pathogens on primal cuts and deli meats prior to packaging. Reducing the carriage of pathogens on meat products will improve food safety and reduce the number of product recalls.

RM4: Validation of Factors Identified as Influencing Employee Adherence to Practices in Food Safety Systems: a Meat Industry Perspective

Project Leader:
Dr. Anne Wilcock

Project Duration:
2007-2009

Contact Information:
Dr. Anne Wilcock
Marketing and Consumer Studies
University of Guelph
Guelph, ON N1G 2W1
Tel: 519-824-4120 x 53824
Fax: 519-823-1964
Email: wilcock@uoguelph.ca

Abstract:

It is generally accepted that there are barriers to the effective implementation of HACCP, but little research has been done to show the potential impact of various "people-related" factors on the likelihood of success. Several researchers propose that new ways of viewing issues related to HACCP implementation need to be considered to develop effective ways of overcoming the barriers and suggest behavioural research may make an important contribution to the food safety management field. The proposed research expands on new developments in food quality and safety research. A tool to measure the effectiveness of food quality management systems in the bakery sector in The Netherlands was validated in 2004. In 2006, the model was adapted to provide a theoretical model for food safety systems. The proposed research will adapt this model to include an industry perspective and will be specific to the Ontario meat processing industry.

It is hypothesized that three main factors organizational characteristics, employee characteristics and the production system play a role in employee adherence to HACCP. The study will begin with qualitative interviews with meat industry personnel to determine the applicability of the model for the meat sector. The results will be used as the basis for a quantitative survey that will be administered to personnel employed in a sample of Ontario meat processing plants. Survey data will be used to validate the model for the meat industry. This work will involve collaboration among the University of Guelph, OMAFRA, the Ontario Independent Meat Processors and the Alliance of Ontario Food Processors.

Expected Impact of Project Outcomes on Food Safety in Ontario:

The primary benefit of the proposed project is the validation of a model that will identify key factors affecting the implementation of HACCP in the meat industry. Validation of these factors will enhance HACCP implementation and enable the development of strategies or best practices for effective HACCP systems to address some of the barriers, thereby contributing to a reduction of the economic and human cost of foodborne illness from microbes in meat. Although the proposed research is focused on HACCP in the meat sector, it may be relevant to other food safety programs, e.g., on-farm food safety, and other food sectors.

Section Three: Status of previously funded projects (2000/01 - 2004/05)

The details about previously funded projects by the program are available on the OMAFRA website.

Projects for each section are listed alphabetically by the lead researcher's last name.

Detection Methodology (DM)

Risk Assessment (RA)

Risk Management (RM)