Foodborne pathogens.

Foodborne pathogens cause about 76 million illnesses and 5,200 deaths a year in the United States alone. A new approach to improving food safety could help reduce these incidences. One new technique uses carrageenans and carboxymethyl cellulose, which are registered with the U.S. Environmental Protection Agency as GRAS substances.

Apply these compounds during slaughter and processing to animal carcasses as a spray, in a dip tank or when the animal is washed. Whole pieces, ground meat and poultry muscles can be treated with these compounds, which enhance the detachment or extraction of E. coli, Salmonella and other pathogens. You also can use the compounds to purge pathogenic organisms from seafood. Seafood products can be coated with these compounds to block and reduce bacterial contamination. The technology is available for licensing.

Contact: Marjorie Medina, USDA-ARS Eastern Regional Research Center, Microbial Food Safety Research, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Phone: [phone]. Fax: [phone]. Email: [e-mail].