Iowa State researchers found simply reducing the stickiness of the carcass surface with a lubricating spray could reduce the chance of picking up contamination in the processing plant. Iowa State is also using fluorescent spectroscopy to help inspectors more accurately identify contamination. Michigan State scientists developed a litmus paper type of test to determine if meat and poultry have been cooked long enough to kill bacteria, including E. coli. South Dakota State and Kansas State research has found that irradiation helped control E. coli without affecting the quality of the meat. Kansas State scientists found that just because a burger looks brown, it may not be safe.
Premature browning is related to pigment in the raw meat.
This finding helped change food safety guidelines to rely on temperature rather than color to determine if ground beef is cooked properly. Louisiana State researchers developed a method to pasteurize fresh oysters so people can still eat them raw without fear of a naturally occurring bacterium that was linked to 69 deaths between 1992 and 1996. Rescued fresh cider sales. Sales were down 40 percent in some states because of widespread fear of foodborne illness. Apple cider task forces were established in New Hampshire and Illinois .