Farm-to-Fork+Process

The team needs to identify a problem to investigate for the project. Over the last several months, we’ve talked about the stages and issues in the **Farm-to-Fork** food production process, and where in the process contamination can happen.

You all have had some ideas about problems to study and useful innovations as well, including: v Measuring FATTOM conditions v Better E-coli detectors, like testing strips v Eliminating E-coli at different stages of the process v Laser treatment of cows to kill the disease v Squeezing the air out of meat to eliminate one of the conditions for contamination (remember the process the OSU food scientists talked about)

Below is a summary of the kinds of questions that have been raised and the food production process. As you look through the summary, think about the information you’ve gotten from the food scientists at OSU and the food safety manager at Kroger (Mr. Fasone), and remember some of the issues they raised. Æ Remember FATTOM? Æ Where can FATTOM conditions occur? Æ How can FATTOM conditions be prevented? Æ Are there stages in the process where more problems can occur? Æ Where in the process would new innovations or inventions have the most effect and be most helpful for the professionals?

Farm-to-Fork Food production process: Æ Breeding/raising the livestock on the farm Æ Slaughtering/processing Æ Transporting and storing the processed meat Æ “Traceability” sometimes the meat is shipped multiple times and stored in several locations before it gets to the final store or restaurant. Æ Grocery store or restaurant Æ Consumers
 * safety of the feed
 * What conditions the animals are raised in?
 * How are sick animals dealt with?
 * How are sick animals dealt with?
 * How is cleanliness of the processing plant ensured?
 * How do they ensure that no contaminated part of the animal finds it’s way into the hamburger?
 * Is the testing of hamburger for contaminants good enough?
 * Are the trucks cleaned between shipments?
 * Are the storage places clean?
 * Is the meat stored at the right temperature?
 * If meat gets contaminated (or some other food), can it be traced back to every place that it’s been in the process to get the source of the problem?
 * Is the meat stored properly?
 * Is the meat handled properly?
 * Are all the batches kept separate in the store?
 * Are restaurant’s cooking the meat enough?
 * Is meat handled correctly?
 * Are other foods handled correctly around the meat?
 * Is meat cooked sufficiently?

Also, look at a few of the website posted on the Wiki and see if you can identify a problem that’s begging for an innovation.