Meat&Poultry - March 2011 - 94

FOOD SECURITY

air- and waste-handling systems that are integrated across the entire facility, are proven and then re-proven to work in all kinds of artificial failure scenarios, and fi nally are certified by the Centers for Disease Control and Prevention and/or USDA to meet fed-

eral standards for biosafety level 3 and 3 Ag operations,” Phebus says. “We have been gaining these approvals for various research spaces within the facility for the past couple of years.” In the BRI’s animal abattoir and food-processing suite, efforts were

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made to procure and install processing equipment meeting BSL-3 operation, cleaning and disinfection standards, then re-aligning building air, waste and personnel operation systems to accommodate running the equipment. “When you are running a full-scale Chad carcass wash cabinet within a functioning biocontainment facility, you have to modify it to minimize aerosol sprays, capture and decontaminate steam vapors to prevent fouling of HEPA fi lters, and maintain directional airflow between two large processing rooms,” Phebus says. “We have approximately $30,000 invested merely in sanitary welding on the Chad cabinet to ensure our ability to effectively decontaminate it after pathogen-inoculated studies.” Another unique piece of equipment custom-designed for BRI’s work on carcass antimicrobial intervention treatments is a 6’x6’x12’ sealed carcass inoculation cabinet that facilitates uniform application of microbial cul-

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“The Biosecurity Research Institute is a national treasure in terms of a research and education facility.”
tures to the whole carcass using electrostatic spray technology followed by intervention applications to validate their efficacy, he adds.

Future endeavors
Phebus and colleagues will continue to model the growth and/or survival of various STEC strains in beef and other food matrices to generate data to support predictive modeling tools. After a couple more months of grinding equipment set-up and installation and project planning [experimental design fi nalization, discussions with beef processors, and securing university required biosafety approvals], the BRI will conduct the large beef trim grinding project. Two

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Meat&Poultry - March 2011

Table of Contents for the Digital Edition of Meat&Poultry - March 2011
