The mission of the Food Safety Group (FSG) is to enhance food safety by providing an integrative, systematic, collaborative and multidisciplinary approach to research, teaching and service. The FSG promotes research that focuses on the microbial ecology of foods, detection methods, and the control of foodborne pathogens to prevent foodborne disease. In addition, the FSG communicates effectively with students, educators, members of the food industry, retail and food service sector, consumers and other professionals with a stake and/or interest in food safety.

Activities and accomplishments of the Food Safety Group:

RESEARCH  |  TEACHING  |  OUTREACH

RESEARCH

Funded Proposals:

Refereed Articles 1998-present

Murinda, S. E., S. M. Liu, R. F. Roberts and R. A. Wilson. 1998. Colicinogeny among Escherichia coli serotypes, including O157:H7, representing four closely-related diarrheagenic clones. Journal of Food Protection 61:1431-1438.

Swarts, A. J., J. W. Hastings, R. F. Roberts and A. von Holy. 1998. Flow cytometry demonstrates bacteriocin-induced injury to Listeria monocytogenes. Current Microbiology 36:266-270.

Ellajosyula, K., Doores, S., Mills, E. W., Wilson, R. A., Anantheswaran, R. C. & Knabel, S. J. 1998. Destruction of Escherichia coli 0157:H7 and Salmonella typhimurium in Lebanon bologna by interaction of fermentation pH, heating temperature and time. J. Food Prot. 61:152-157.

Siragusa, G. R., C. N. Cutter, and J. L. Willett. 1999. Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat. Food Microbiol. 16:229-235.

Woody, J. M., R. A. Walsh, S. Doores, W. R. Henning, R. A. Wilson, S. J. Knabel. 2000. Role of Bacterial Association and Penetration on Destruction of Escherichia coli O157:H7 in Beef Tissue by High pH. Journal of Food Protection 63:3-11.

Dormedy, E. S., M. M. Brashears, C. N. Cutter, D. E. Burson. 2000. Validation of acid washes as critical control points in hazard analysis and critical control point systems. J. Food Prot. 63:16761680.

Siragusa, G. R., D. H. Kang, and C. N. Cutter. 2000. Monitoring the microbial contamination of beef carcass tissue with a rapid chromogenic limulus amoebocyte lysate endpoint assay. Lett. Appl. Microbiol. 31: 178-183.

Chikthimmah, N., R. C. Anantheswaran, R. F. Roberts, E. W. Mills and S. J. Knabel. 2001. Influence of sodium chloride concentration on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157:H7 during processing of Lebanon bologna. Journal of Food Protection.

Suh, J.-H, and S. J. Knabel. 2001. Comparison of different enrichment broths and background flora for detection of heat-injured Listeria monocytogenes in whole milk. J. Food Prot. 64:30-36.

Chikthimmah, N., R. B. Guyer, and S. J. Knabel. 2001. Validation of a 5-Log10 reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system. J. Food Prot. 64:873-876.

Chikthimmah, N. and S. J. Knabel. 2001. Survival of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in and on vacuum-packaged Lebanon bologna stored at 3.6 and 13.0ÈC. J. Food Prot. 64:958-963.

Teo, A. Y.-L., G. R. Ziegler, and S. J. Knabel. 2001. Optimizing detection of heat-injured Listeria monocytogenes in pasteurized milk. J. Food Prot. 64:1000-1011.

Chikthimmah, N., R. Anantheswaran, R. F. Roberts, E. W. Mills and S. J. Knabel. 2001. Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli 0157:H7 during processing of Lebanon bologna. J. Food Prot. 64:1145-1150.

Chen, H., R. C. Anantheswaran, and S. J. Knabel. 2001. Optimization of iron supplementation for enhanced detection of Salmonella Enteritidis in eggs. J. Food Prot. 64:1279-1285.

Comes, J.E., and Beelman, R.B. 2002. Addition of fumaric acid and sodium benzoate as an alternative method to achieve a 5-log reduction of Escherichia coli 0157:H7 populations in apple cider. J. Food. Protect. 65:476-483.

Cutter, C. N., J. L. Willet, and G. R. Siragusa. 2001. Improved activity of nisin-incorporated polymer films by formulation change and addition of food grade chelator. Lett. Appl. Microbiol. 33:325-328.

Pordesimo, L. O., E. G. Wilkerson, A. R. Womac, and C. N. Cutter. 2001. Process engineering variables in the spray washing of meat and produce. J. Food Prot. 65:2222-37.

Cutter, C. N. 2002. Microbial control by packaging: A review. Crit. Rev. Food Sci. Nutr. 42:151-161.

Cutter, C. N. 2002. Incorporation of antimicrobials into packaging materials. Recip. Meat Conf. Proc. 55:83-87.

Fabrizio, K. A., R. R. Sharma, A. Demirci, and C. N. Cutter. 2002. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. J. Poultry Sci. 81:1598-1605.

Chang, V. P., E. W. Mills, and C. N. Cutter. 2003. Comparison of recovery methods for freeze-injured Listeria monocytogenes, Salmonella Typhimurium and Campylobacter coli in cell suspensions and associated with pork surfaces. J. Food Prot. 66:798-803.

Pandrangi, S., R.C. Anantheswaran, M.W. Elwell, and L.F. LaBorde. 2003. Efficacy of Sulfuric Acid Scarification Treatment in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to Sprouting. Journal of Food Science. 68: 613-618.

N. Chikthimmah, L.F. LaBorde, and R.B. Beelman. 2003. Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate. Journal of Food Science. 68(4) p. 1438-1442.

LaBorde, L.F. 2003. Impact of the Penn State Food Safety Web Site as a Food Safety Information Resource for Extension Professionals. Journal of Extension [On-line], 41(2). Available at: http://www.Joe.org/joe/2003april/rb5.shtml.

Chen, H., R. C. Anantheswaran, and S. J. Knabel. 2002. Effect of rapid cooling on the growth and penetration of Salmonella Enteritidis into egg contents. J. Food Safety 22:255-271.

Book Chapters 1998-present

Doores, S. Food Safety: Current Status and Future Needs. American Academy of Microbiology, Washington DC (1999). 29 pp.

Joerger, R. D., D. G. Hoover, S. F. Barefoot, K. M. Harmon, D. A. Grinstead, and C. G. Nettles Cutter. 2000. Bacteriocins. pp. 383-397. In:J.L. Lederberg (ed.), Encyclopedia of Microbiology, vol. 1. Academic Press, Inc., New York.

Anantheswaran, R. C. & Ramaswamy, H. S. 2001. Bacterial destruction and enzyme inactivation during microwave heating. In: Handbook of Microwave Technology for Food Applications. Ed. A. K. Datta & R. C. Anantheswaran. Marcel Dekker, Inc. pg. 191-213.

Cutter, C. N. and S. S. Sumner 2002. Application of edible coatings on meats, pp.467-484. In A. Gennadios (ed.), Protein-based Films and Coatings, Technomic Publishing Co., Inc. Lancaster, PA.

TEACHING

FD SC 407. FOOD TOXINS (2 credits) Microbiological and chemical aspects of food poisoning; toxicological principles; case histories and prevention of outbreaks. Prerequisite: senior standing in Food Science or related majors.

FD SC 408. APPLIED FOOD MICROBIOLOGY (2:2:0) Significance of microorganisms in food commodities, microbial spoilage, food-borne infections, and intoxications; methods of preservation, processing, and control. Prerequisite: MICRB 201, 202. Doores

FD SC 409W. LABORATORY IN APPLIED FOOD MICROBIOLOGY (3:1:4) Methods of isolation and detection of spoilage and pathogenic microorganisms in foods; effects of processing and preservation on survival of food microorganisms. Prerequisite or concurrent:FD SC 408. Doores

FD SC 411. MANAGING FOOD QUALITY (2:2:0) Principles of managing total food quality and food plant sanitation as related to industrial operations and regulations. Prerequisite: 3 credits in biochemistry; 2 credits in food microbiology. Ziegler

FD SC 430. UNIT OPERATIONS IN FOOD PROCESSING (3:2:2) Thermal processing, refrigeration, freezing, dehydration, and concentration in the food industry, including effects on food quality, food packaging and waste management. Prerequisite:FD SC 400, 408; ASM 425. Anantheswaran

FD SC 496. INDEPENDENT STUDIES (1-18) Creative projects, including research and design, which are supervised on an individual basis and which fall outside the scope of formal courses. A specific title may be used in each instance and will be entered on the student's transcript.

FD SC 497. SPECIAL TOPICS (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest. Several different topics may be taught in one year or semester. A specific title may be used in each instance and will be entered on the student's transcript.

FD SC 512. CONCEPTS IN FOOD MICROBIOLOGY (3 credits) In-depth analysis of the microbial response to environmental challenges including temperature, water activity, pH, atmosphere, and food preservatives. Prerequisite: FD SC 408.

FD SC 590. COLLOQUIUM (1 credit) Continuing seminars which consist of a series of individual lectures by students.

FD SC 596. INDIVIDUAL STUDIES (1-9 credits) Creative projects, including non thesis research, which are supervised on an individual basis and which fall outside the scope of formal courses. A specific title may be used in each instance and will be entered on the student's transcript. Multiple offerings may be accommodated by the use of suffixes a, b, etc.

FD SC 597. SPECIAL TOPICS (1-9 credits) Formal courses given on a special interest subject which may be offered infrequently; several different topics may be taught in one year or semester. A specific title may be used in each instance and will be entered on the student's transcript.

FDSC 597D, Detection and Control of Foodborne Pathogens (3 credits) In-depth analysis of the microbial response to environmental challenges including temperature, water activity, pH, atmosphere, and food preservatives and rapid detection methods for pathogens in foods. Prerequisite:FD SC 408.

FDSC 500- Fundamentals of Food Science. A four part course for graduate students that encompasses the fundamentals of human nutrition, food microbiology, food chemistry, and food engineering.

FD SC 598A. THERMAL PROCESSING (3 credits) Application of heat for food preservation, heat resistance of microorganisms, rate of heating of foods, establishment and verification of thermal processes, processing equipment. Prerequisites: AG E 425, FD SC 408

OUTREACH

Short Courses and Workshops 2007

Better Process Control School
April 23-26, 2007
Contact: Dr. Stephanie Doores (814) 863-2956
Audience: Retort Operators

Pennsylvania Association of Milk, Food, and Environmental Sanitarians Conference (PAMFES)
May 15-16, 2007
Sponsored by PAMFES.
Penn State contact: Dr. Robert Roberts (814) 863-2959
Audience: Dairy, Beverage and Food Processors, Laboratories and State Inspectors

Food Microbiology Short Course
Detection and Control of Foodborne Pathogens
To be announced
at Penn State Berks-Lehigh Valley College, Reading Pa
Contact: Dr Hassan Gourama (610) 396-6121
or Dr. Catherine Cutter (814) 865-8862
Audience: Food Scientist and Technologists, Microbiologists, Lab Directors, Managers, Processors and Regulatory Officials.

HACCP Programs for Small Meat and Poultry Processors
May 15-17, 2007 - University Park, PA
August 21-23, 2007 - Harrisburg, PA
November 7-9, 2007 - West Chester, PA
Contact: Dr. Catherine Cutter (814) 865-8862
Audience: Small Meat and Poultry Processors, Educators, Regulators and Industry Representatives

Venison 101
September 22, 2007
Contact: Dr. Catherine Cutter (814) 865-8862
Audience: Extension Educators, Hunters...

Penn State Cultured Products
September 25-28, 2007
Contact: Dr. Robert Roberts (814) 863-2959
Audience: Processors of yogurt, cream cheese, cheese, buttermilk, and sour cream

The Penn State Sanitation Short Course -
Prerequisites for Food Safety and Security
October 23-25, 2007
Co-Chairs: Dr. Luke LaBorde (814) 863-2298
and Dr. Catherine Cutter (814) 865-8862
Audience: Food Engineers, Sanitarians, Quality Assurance Managers, and Food Plant Managers.

Pasteurizer Operators Workshop
November 6-7, 2007
Contact: Dr. Robert Roberts (814) 863-2959
Audience: Dairy and Food Industry and Suppliers and Quality Assurance Managers

Ice Cream Short Course
January 6-12, 2008.
Contact: Dr. Robert Roberts (814) 863-2959
Audience: Commercial Ice Cream Manufacturers, Independent Entrepreneurs and Suppliers

Ice Cream 101 "Introduction to Frozen Desserts"
January 26-27, 2008.
Contact: Dr. Robert Roberts (814) 863-2959
Audience: Individual store owners and prospective frozen dessert retailers.

Extension Publications 2000-present:

Cutter, C. N. 2000. A guide to proper care and handling of venison from field to table. Pennsylvania State University, College of Agricultural Sciences Publications.

Cutter, C. N. 2000. A guide to proper care and handling of fowl from field to table. Pennsylvania State University, College of Agricultural Sciences Publications.

Cutter, C. N. 2000. A guide to proper care and handling of fish from stream to table. Pennsylvania State University, College of Agricultural Sciences Publications.

Cutter, C. N. and W. R. Henning. 2000. Question and Answers about Irradiation of Meats. Pennsylvania State University, College of Agricultural Sciences Publications.

Cutter, C. N. 2000. Proper field dressing and handling of wild game and fish. Pennsylvania State University, College of Agricultural Sciences Publications.

Cutter, C. N. 2000. Proper processing of wild game and fish. Pennsylvania State University, College of Agricultural Sciences Publications.

LaBorde, L. F. 2000. Proper Care and Handling of Fruits and Vegetables: From Purchase to Preparation. Pennsylvania State University, College of Agricultural Sciences Publications.

LaBorde, L. F. 2000. Topics in Food Safety: What You Should Know about Sprouts. Pennsylvania State University, College of Agricultural Sciences Publications.

McElroy, D. M. 2000. Keeping Food Safe When the Power Goes Out. Pennsylvania State University, College of Agricultural Sciences Publications.

McElroy, D. M. 2000. Tips on Preventing Foodborne Illness. Pennsylvania State University, College of Agricultural Sciences Publications.

Henning, W. R. and C. N. Cutter. 2001. Controlling Listeria monocytogenes in small meat and poultry plants. USDA-FSIS.

Cutter, C. N. 2001. Safe Field Dressing Poster. Pennsylvania State University, College of Agricultural Sciences Publications.

Brown, J. L. 2002. Genetically Engineered Foods and You: Understanding the Terms. Pennsylvania State University, College of Agricultural Sciences Publications.

Brown, J. L. 2002. Genetically Engineered Foods and You: Making Genetically Engineered Plants. Pennsylvania State University, College of Agricultural Sciences Publications.

Brown, J. L. 2002. Genetically Engineered Foods and You: Stakeholders' Role in Public Policy. Pennsylvania State University, College of Agricultural Sciences Publications.

Brown, J. L. 2002. 2002. Food Irradiation. Pennsylvania State University, College of Agricultural Sciences Publications.

Brown, J. L. 2002. 2002.Safe Handling of Irradiated Meats and Poultry. Pennsylvania State University, College of Agricultural Sciences Publications.

Brown, J. L. 2002. Food Irradiation and You 1: What Is Irradiation and How Are Foods Irradiated? Food Irradiation and You 2: What Does Irradiation Do to Food? Pennsylvania State University, College of Agricultural Sciences Publications.

Brown, J. L. 2002. Food Irradiation and You 3: Labeling and Cost of Irradiated Foods. Pennsylvania State University, College of Agricultural Sciences Publications.

Brown, J. L. 2002. Food Irradiation and You 4: How Safe Are Irradiated Foods? Pennsylvania State University, College of Agricultural Sciences Publications.

Cutter, C. N. 2002. Safe Field Dressing Pocket Guide. Pennsylvania State University, College of Agricultural Sciences Publications.

Cutter, C. N. and W. R. Henning. 2003. Control of Listeria monocytogenes in small meat and poultry establishments. Pennsylvania State University, College of Agricultural Sciences Publications.

Cutter, C. N. 2003. Control of Listeria monocytogenes in small meat and poultry establishments-a video. Pennsylvania State University, College of Agricultural Sciences Publications.