Tag Archives: Dr. Ankit Patras

Tennessee State University Ag Professor Receives $650,000 in Grants for Food Safety and Disease Prevention Research

By JOAN KITE

NASHVILLE, Tenn. (TSU News Service) — Tennessee State University professor Dr. Ankit Patras has received two grants totaling $650,000 from the USDA National Institute of Food and Agriculture, Trojan Technologies of Canada, and California-based Aquafine Corporation. The grants will fund research to make food safer by eliminating harmful viruses and bacterial endospores in juices and other beverages.

Dr. Ankit Patras

In the NIFA grant, Patras, as principal investigator, and his research team at TSU, including Dr. Agnes Kilonzo-Nthenge and Dr. John Rickettes, are collaborating with researchers at the University of Tennessee, and the Institute of Food Safety and Health at the Illinois Institute of Technology. Together, Patras and his fellow researchers will study the effect of highly energetic photons at 253.7 nm wavelength for the inactivation of viral particles, bacterial spores, and mycotoxins.

Dr. Chandra Reddy, dean of the College of Agriculture, said TSU is glad to partner with USDA and private industry in a research project that is aimed to make food safe for consumers without worrying about bacterial or viral contamination and illnesses.

“Dr. Patras is one of the national leaders in this area of research and he and his team are exploring some novel ways to contain or eliminate bacteria and viruses in foods through these grants,” Reddy said. “As our new Food Science building comes online in a year or so, we will intensify the food science research at TSU.”

Dr. Ankit Patras demonstrates the thin film pilot UV system, a novel pasteurization technology for inactivating viruses and bacterial endospores in liquid foods. Research Fellow Dr. Brahmiah Pendyala looks on. (Photo by Emmanuel Freeman, TSU Media Relations)

According to Patras, who is research assistant professor of agricultural science, the ultimate goal of this project is to develop new and improved non-thermal technologies to inactivate viruses and bacterial endospores. He said one of the unique aspects of the project is the use of novel approaches for ensuring uniform UV exposure to bacterial and viral particles in fluids, without any arbitrary fluence rate distribution and uncertainty in the delivered UV fluence within the UV systems.

“Another important aspect of the study is to create science-based knowledge and bridge existing knowledge gaps by assessing the sensitivity of target foodborne viruses and spores to this treatment,” Patras said. “We want to identify markers of oxidative stress, which can be correlated to microbial inactivation.”

Madison Purifoy, a graduating senior participating in a science summer program for exceptional high school seniors, explains her findings in an experiment where she tested e coli in synthetic fluid using UV radiation to see if it will grow or create mutations. Purifoy is from Plano West Senior High School in Plano, Texas. (Photo by Emmanuel Freeman, TSU Media Relations)

The team will develop chemical and biological sensors (biodosimeters) to quantify the UV dose delivered to pathogenic targets ensuring accurate dose delivery. The overall integrated approach will generate fundamental knowledge on the inactivation of viruses and bacterial spores on bench and commercial UV systems. Members of federal agencies including USDA-ARS, US-FDA, and Agriculture and Agri-Food Canada are on the advisory board. Patras’s grant is one of the few awarded by the AFRI Foundation and Applied Science Program in the U.S. Department of Agriculture.

Among Patras’ team at TSU is Taylor Ribeiro, a third-year Ph.D. student in biological sciences, who is working on the inactivation of bacterial in blue berry-flavored functional beverage. She said it feels good to be working with something that’s in the forefront of technology because “current pasteurization methods are starting to fail us.”

Some members of Dr. Patras’s research team in the Meats Processing Lab at TSU (Photo by Emmanuel Freeman, TSU Media Relations)

“We are starting to see outbreaks left and right. So, to be at the forefront of something that is going to be global pretty soon is a big deal for me,” said Ribeiro, who is from Chesapeake, Virginia. “I am enjoying it. I enjoy working with Dr. Petras and the rest of the team.”

In the second grant, Patras and Co-PI Dr. Hongwei Si will evaluate the cytotoxicity of irradiated liquid foods. Cytotoxicity of irradiated liquid foods must be evaluated to ensure the novel food processing techniques do not produce cytotoxic chemical compounds.

UV photons can break chemical bonds and could result in modifying compounds in foods. UV disinfection itself is the result of forming dimers (bonds) between adjacent pyrimidines in the nucleic acids of bacteria and viruses. The team aims to evaluate the cytotoxicity against normal colon, blood cells and study the protein expression of these cells. Experiments will be conducted mimicking the human gastric system.

For more information on TSU’s College Agriculture, go to http://www.tnstate.edu/agriculture/

Department of Media Relations

Tennessee State University
3500 John Merritt Boulevard
Nashville, Tennessee 37209
615.963.5331

About Tennessee State University

Founded in 1912, Tennessee State University is Nashville’s only public university, and is a  premier, historically black university and land-grant institution offering 38 bachelor’s degree programs, 24 master’s degree programs, and seven doctoral degrees.  TSU is a comprehensive research intensive institution with a R-2 Carnegie designation, and has a graduate school on its downtown Avon Williams Campus, along with the Otis Floyd Nursery Research Center in McMinnville, Tennessee.  With a commitment to excellence, Tennessee State University provides students  with a quality education in a nurturing and innovative environment that prepares them as alumni to be global leaders in every facet of society. Visit the University online at tnstate.edu.

College of Ag workshop addresses foodborne diseases, preventive research

NASHVILLE, Tenn. (TSU News Service) – As the nation deals with yet another foodborne outbreak, Tennessee State University recently hosted a workshop to discuss food safety and the latest preventive research.

Dr. Chandra Reddy

Food safety experts at the state and national level attended the College of Agriculture’s two-day conference, “Securing Our Food Supply: Innovative technologies to improve food safety,” June 12-13.

Earlier this month, the Centers for Disease Control announced a multistate outbreak of salmonella linked to pre-cut melons. Before that, there was a recall on Romaine lettuce contaminated with E. coli.

So far, the salmonella outbreak has caused about 60 illnesses, while the lettuce contamination has made nearly 200 people ill since the outbreak in March, including five deaths.

Dr. Sandria Godwin

“The CDC estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die,” said Dr. Chandra Reddy, dean of TSU’s College of Agriculture.

“One effort to address preventing foodborne disease is the Food Safety Modernization Act, which aims to increase preventive measures across the entire food chain based on robust science and risk assessment.”

TSU is among the leaders in food safety. The university recently added several food safety professors, and has received millions of dollars from the U.S. Department of Agriculture to address the issue.

Dr. Ankit Patras

Two of TSU’s Ag professors whose research has been nationally recognized are Dr. Sandria Godwin and Dr. Ankit Patras, both of whom helped organize this week’s workshop.

Godwin, a family and consumer science professor at TSU, recently received a $2.4 million USDA grant to study poultry and food safety. Patras has also received funding from the USDA, and will be presenting cutting-edge research using pasteurization/sterilization at an international conference in Chicago next month.

“TSU is taking the lead … to see what is really causing those outbreaks, and how we can prevent them,” said Patras.

Dr. Max Teplitski

Dr. Max Teplitski, a national program leader in Food Safety and Microbiology at the USDA National Institute of Food and Agriculture (NIFA), said TSU’s research and other preventive technology being explored globally will hopefully put consumers’ minds at ease.

“Consumers seek not only the lowest cost calories, they’re also concerned with the health outcomes, and food safety,” said Teplitski, who spoke to workshop attendees remotely. “These trends are driving the need for research and education programs to be undertaken and developed.”

To learn more about TSU’s College of Agriculture and its food safety research, visit http://www.tnstate.edu/agriculture/

Department of Media Relations

Tennessee State University
3500 John Merritt Boulevard
Nashville, Tennessee 37209
615.963.5331

About Tennessee State University

With more than 8,000 students, Tennessee State University is Nashville’s only public university, and is a comprehensive, urban, co-educational, land-grant university offering 38 bachelor’s degree programs, 25 master’s degree programs and seven doctoral degrees. TSU has earned a top 20 ranking for Historically Black Colleges and Universities according to U.S. News and World Report, and rated as one of the top universities in the country by Washington Monthly for social mobility, research and community service. Founded in 1912, Tennessee State University celebrated 100 years in Nashville during 2012. Visit the University online at tnstate.edu.