Dr. Jennifer Acuff, Assistant Professor of Food Safety and Microbiology in the University of Arkansas System Division Of Agriculture has received a $200,000 grant from USDA-National Institute of Food and Agriculture.  The grant will fund research for two years to investigate methods of reducing microbial contamination of low-moisture foods such as baking flour, cake mix and dried coconut products.  Consumers are at potential risk of infection since many items in this category are ready-to-eat.  During recent months, there have been reports of infection with Salmonella, E.coli, Listeria and more recently Cronobacter sakazaki in infant formula.

The grant of $200,000 is meager in comparison with the immense cost to Abbott as a result of contaminated infant formula.  Costs associated with the single plant-sourced outbreak include treatment of affected children, inevitable lawsuits resulting from illness and fatalities, decontamination of the plant, market recall, destruction of product and degradation of brand image.

The consequences of bacterial contamination of low-moisture foods demands a comprehensive and multidisciplinary approach to resolution. A coordinated program involving food scientists, microbiologists, industrial engineers and regulators is required. It is hoped that more extensive funding will be made available, allowing scientists such as Dr. Acuff to participate in a broader national study with the potential to develop preventive measures.