Peter Muriana, food microbiologist at FAPC, focused research on the approval of the category, ‘natural meats’, whereby no artificial ingredients are allowed brought a dilemma in the use of sodium nitrite (synthetic), a regulated food preservative used for curing in processed meats. USDA-FSIS approved of the concept of fermentation conversion of vegetable nitrate to ‘natural nitrite’ and further declared that when used, product ingredient labels can state “no added preservatives” or “no added nitrite” (except that which is found naturally in fermented vegetable extracts); however, such products cannot be considered ‘cured.’

The goal of the project was to a) compare the control of Clostridium spores using sodium nitrite vs celery nitrite in low-and high-fat hotdogs, b) to use spores of Cl. sporogenes that is a non-pathogenic surrogate for pathogenic Cl. botulinum/perfringens, and c) examine whether bacteriocins (natural bacteria byproducts) can have inhibitory activity to prevent germination of Clostridium spores or growth of vegetative cells to complement nitrite activity.

Walking into a grocery store, most shoppers are focused on their shopping lists to

avoid forgetting essential household items. When selecting a shopping cart, most people center their attention on avoiding that undesirable squeaky wheel.

But a positive shopping experience can easily go bad if shoppers put food safety on the back burner. By following these guidelines, consumers can have a safe and enjoyable experience while shopping.

It's time to talk about fermented foods, which are any food or beverage produced through controlled microbial growth. Learn more from Darren Scott, FAPC food scientist, in this SUNUP Food Whys.

The Oklahoma Department of Commerce visited the facility while networking and sharing resources with the FAPC team.

Over 4,000 visitors and guests tour the facility each year. Schedule a tour to learn more about the one-of-a-kind, value-added food processing center.