PROJECT: Determine if dry chilling reduces pathogens on carcasses compared to spray chilling.
FSIS Project Number
FSIS-C-22-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
Texas Tech University
Cooperator Contact
Dr. Mark Miller
Amount of Award
$50,000
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Quantify the reduction of E. coli and Salmonella on beef tissues after two chilling
methods (spray chilling and dry chilling) used by small processing plants.
PROJECT: Determine the relationship between Salmonella Enteritidis and temperature at which eggs are held.
FSIS Project Number
FSIS-C-28-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
University of Georgia
Cooperator Contact
Dr. Jinru Chen
Amount of Award
$75,000
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Determine the relationship between Salmonella Enteritidis and the Temperature at which eggs have
been held from the day of lay until the day of processing.
PROJECT: Develop low cost, clean-in-place (CIP) unit for small and very small meat processors.
FSIS Project Number
FSIS-C-23-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
Oklahoma State University
Cooperator Contact
Dr. Timothy J. Bowser
Amount of Award
$25,000
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Develop an inexpensive, reliable, and simple clean in place (CIP) system that will facilitate equipment
and product contact surface cleaning for small and very small meat processors.
PROJECT: Development of a Database of Food Safety Hazards Found in Dairy Beef (Cull Dairy Cows)
FSIS Project Number
FSIS-C-32-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
Meat Residue Information Center Officials
Cooperator Contact
Dr. Leonard Eldridge
Amount of Award
$26,000
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
The Meat Residue Information Center would develop a database of food safety hazards found in dairy
beef (cull dairy cows). The hazards cataloged might include but not be limited to the following:
Antibiotic residues (both violative and non-violative) and a varity of pathogens.
PROJECT: Digital Training on HACCP Plan and Allergens
FSIS Project Number
FSIS-C-29-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
University of Georgia
Cooperator Contact
Dr. James A. Daniels
Amount of Award
$ 26,000
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Develop a training plan for poultry plants to reassess HACCP plans and control of allergens and restricted ingredients.
PROJECT: Evaluate pasteurization methods on jerky acceptability. Develop a simple pan and screen system to hold marinade during pasteurization.
FSIS Project Number
FSIS-C-31-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
Utah State University
Cooperator Contact
Dr. Daren Cornforth
Amount of Award
$73,940
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Adaptation of dry smoking operations to utilize high humidity or wet marinade pasteurization of
jerky; evaluate pasteurization methods on jerky acceptability; propose tests to help small
processors decide which pasteurization method works best for them and develop a simple pan and
screen system to hold marinade during pasteurization.
PROJECT: Evaluation of Non-pathogenic Indicator Bacteria as Process Validation Indicators for Salmonella
FSIS Project Number
FSIS-C-27-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
Iowa State University and Texas A & M University
Cooperator Contact
Dr. James S. Dickson
Amount of Award
$70,210
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Evaluation of non-pathogenic indicator bacteria as process validation indicators for Salmonella.
PROJECT: Low Cost, Safe Dehydrator for Small and Very Small Meat Processors
FSIS Project Number
FSIS-C-30-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
Oklahoma State University
Cooperator Contact
Dr. Timothy J. Bowser
Amount of Award
$28,500
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Develop an inexpensive, reliable, and simple dehydrator and drying process to produce quality jerky products.
PROJECT: Reduction of E. coli O157:H7 and Salmonella spp. in Ground Beef Using Various Ingredients
FSIS Project Number
FSIS-C-24-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
Texas Tech University
Cooperator Contact
Dr. Chance Brooks
Amount of Award
$50,3500
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Validate the effectiveness of spice extracts (Rosemary Oleoresin and Oregano Essential Oil) in
reducing E. coli O157:H7 and Salmonella spp. in ground beef in modified atmosphere,
traditional over-wrap (air) and vacuum packaging.
PROJECT: Validation of Egg Decontamination Equipment and Creation of a Commercial Design For Egg Industry
FSIS Project Number
FSIS-C-53-2005
FSIS Project Manager & Phone
Primary: Dr. Kris Murthy Alternate: Dr. Shaukat Syed (202) 205-0675
Cooperator
Ohio State University
Cooperator Contact
Dr. Ahmed E. Yousef
Amount of Award
$75,000
Term of Agreement
Sep 16, 2005 to Sep 15, 2006
Project Description
Validate the egg decontamination process of pilot scale equipment and create a commercial scale design.
