Microbial Pathogens and Food Spoilage Organisms - Processor & Consumer Concerns
Food safety is of paramount concern to the public, the processor and the researcher. Research programs are addressing some of these needs.
Microbiological Evaluation
- Detection of organisms harmful to people or product quality.
- Estimation of the level of contamination of food products.
- Novel methods for increased sensitivity
- Improved recovery systems
- Increased growth rates
- Increased specificity for organisms of interest.
Medium Development
A computer data base was used to design improved media for detection of wild (non-Saccharomyces) yeast in brewing culture yeast. Several nutrients, none of which can be utilized by culture yeast, were combined. Each enabled growth of some wild yeast species and together led to a significant increase in the percentage of wild yeast species detected. Media based on combined carbon sources and combined nitrogen sources were developed.
Preservation of Fruit Juices
- Determination of the heat resistance of mold ascospores (Byssochlamys, Neosartorya, Talaromyces).
- Model systems and commercial juices.
- Impact of formulations and preservatives.
Risk Assessment
- Evaluation of the likelihood of detecting organisms present.
- Computer simulations - prediction of the likelihood of detection of organisms in beverages.
Contact:
Dr. Randy Worobo- (Tel: 315-787-2279)
Email: rww8@Cornell.edu
Dr. Karl J. Siebert - (Tel: 315-787-2299)
Email: Karl_Siebert@Cornell.edu