Enhancing Food Safety Through Control of Food-Borne Disease Agents Grant uri icon



  • Although cooking is thought to be a simple process, undercooked meat has been identified as one of the most frequent causes of E. coli 0157:H7 infection in the United States for over 20 years. The USDA and FDA provide guidelines for the safe cooking of meat and poultry products, yet there is still a need to verify that products have been safely cooked. This project will develop and validate non-linear models to predict lethality of microbial pathogens in meat products during cooking.

date/time interval

  • October 1, 2003 - September 30, 2006

sponsor award ID

  • IDA01273