RESEARCH MICROBIOLOGY

Introduction:

  • We specialize in the microbiological safety and quality of foods and beverages as well as their processing and preservation technologies. We also provide microbiological research services for sanitizer, disinfectant, environmental and cosmetic related industries.
  • In-depth experience providing expert microbiological research and consulting services to food and allied industries since 1967 as exemplified by landmark studies conducted for USDA/FSIS on the heat resistance of pathogens in meat and poultry that were used for development of USDA performance standards for processing meat products (Line et al. 1991. J. Food Prot.; Fain et al. 1991. J. Food Prot.; Goodfellow et al. 1978. J. Food Prot.).
  • We can fabricate/process many types of products and simulate most commercial thermal processes in our pilot plant for pathogen challenge studies and process validations.
  • Our internal analytical capabilities and our collaborative relationships with academic institutions, commercial processing facilities, and other independent laboratories allow us to address most areas of applied food safety and microbiological research.
  • We can provide confidential and scientifically accurate project results using a responsive, practical and focused approach.

Research and Consulting Services (including but not limited to the following):

  • Challenge studies to verify efficacy of growth inhibitors in suppressing pathogen growth in products or to validate pathogen lethality of chemical or physical interventions in products.
  • Process validation/lethality studies to verify required pathogen reduction of a primary process to meet the Lethality and Stabilization Performance Standards of FSIS Appendix A or a post-lethality process to meet FSIS Directive 10240.4. We have worked with a variety of process and intervention technologies.
  • Cooling process validation studies of procedures for cooked meat and poultry products with Clostridium perfringens to comply with Performance Standards of FSIS Appendix B. Process validation studies to evaluate the risk of Clostridium perfringens growth during cooling of cooked meat and poultry products to comply with FSIS Appendix B.
  • Process validation studies to determine pathogen reduction during processing of fermented sausage.
  • Heat resistance (TDT) studies for specific pathogen and product combinations.
  • Antimicrobial (sanitizer, disinfectant) efficacy and MIC/MLC studies for specific bacteria, Fungi, and viruses on surfaces and in liquids.
  • In-plant validations of 5-log bacterial load reduction for fresh citrus juice processing to meet FDA Juice HACCP procedures for fruit juice (21 CFR Part 120).
  • In-plant efficacy studies of sanitizers and interventions for bacterial reductions on products and equipment.
  • Challenge studies to evaluate the potential risk of Clostridium botulinum toxin formation in products during refrigerated or ambient storage.
  • Microbiological shelf-life studies and microbial stability (challenge) studies with pertinent spoilage organisms.
  • Process authority and food safety/stability consultation (new products, new processes, process deviations).

    • Contacts: Dr. James E. (Ken) Kennedy, Ph.D., Vice President of Research Microbiology
      (Tel: 352-372-0436 x323; e-mail: kenk@abcr.com)
      Ms. Kelly McFarland, Lab Manager of Research Microbiology
      (Tel: 352-372-0436 x310; e-mail: KellyM@abcr.com)