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AMI Foundation funds four new projects to reduce pathogens in meat products

The Board of Directors of the American Meat Institute Foundation has approved funding for four, new projects that explore methods of reducing the prevalence of pathogens. The projects address the reduction of E. coli O157:H7, salmonella and listeria monocytogenes.

One of the projects seek to validate the effectiveness of Controlled Phase Carbon Dioxide and determine the mechanism of action for reducing E. coli O157:H7 and salmonella on beef trimmings used for ground beef manufacturing. Another project works with the usage of ingredients to reduce and eliminate listeria from ready to eat products.