Food safety matters to everyone every day and is a priority research area for the U.S. Department of Agriculture. According to estimates from the Centers for Disease Control and Prevention, about 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year as a result of foodborne illnesses.

In recent years, the number of foodborne outbreaks associated with contaminated produce has increased substantially. Consequently, there is a need for a systematic study on how and at what stages of cultivation and/or distribution there are possibilities for contamination, niches for survival, and dynamics of successful transmission of foodborne pathogens in fresh produce.

In the region’s $3 billion food economy, Louisville-area residents alone spend an estimated $100 million annually on local foods and express interest in purchasing as much as $158 million more. While most produce-related outbreaks are associated with conventionally grown commodities, given the wide range of organic production practices and with more small farmers transitioning to organic production, there is a vulnerable segment of produce that demands microbial safety assessment. Animal and plant wastes are the major sources of organic fertilizers. These practices can result in a higher risk of contamination by microbial pathogens on organic vegetables.

farmers transitioning to organic production, there is a vulnerable segment of produce that demands microbial safety assessment. Animal and plant wastes are the major sources of organic fertilizers. These practices can result in a higher risk of contamination by microbial pathogens on organic vegetables.

Dr. Avinash Topè, assistant professor in the College of Agriculture, Food Science, and Sustainable Systems, is working on research funded by U.S. Department of Agriculture National Institute of Food and Agriculture to investigate food safety and assess gaps in knowledge, attitudes, and practices among small and limited-resource produce growers in Kentucky in accordance with Good Agricultural Practice (GAP) recommendations.

Dr. Topè has isolated microorganisms including coliforms, Escherichia coli, E. coli O157:H7, Salmonella, and Listeria from produce from small organic and conventional farms in the Bluegrass region of Kentucky to profile their antibiotic resistance. In addition, he is working to offer food safety training to small and minority organic producers.

During his time at KSU, Dr. Wang’s research has focused on the potential effects of dietary components such as calcium, magnesium, sodium bicarbonate, soy protein, vegetables powders such as onion, tomato, broccoli, and purple sweet potatoes on bone metabolism, acid base balance and antioxidant status, using laboratory animals as experimental models for human diseases. His work in this area is aimed at finding novel preventive strategies against osteoporosis, obesity and other chronic diseases.

It is highly desirable to develop value-added products directly from Asian carp mince. However, Asian carp mince is susceptible to quality deterioration, limiting the time available for its distribution and marketing. Incorporation of cryoprotectants such as sucrose and sorbitol, and natural antioxidants may improve the storage stability of Asian carp mince by reducing lipid oxidation and protein degradation. Dr. Wang's research will help to expand the market for Asian carp, create economic opportunities for Kentucky processors and fishermen to generate income, and expedite the elimination of Asian carp from Kentucky lakes and rivers.

More recently, Dr. Wang has studied the use of acidic electrolyzed water as an alternative sanitizer for fish processing and vegetable processing, since there are growing concerns about the potential hazards associated with the use of other chemical sanitizers. His research team includes co-investigator Dr. Lingyu Huang and research assistant Cecil Butler.

Dr. Changzheng Wang, Associate Professor, and Dr. Lingyu Huang, Research Associate, with a student.

37

38