Food-Related Illness and Death in the United States

Preliminary FoodNet Data on the Incidence of Foodborne Illnesses
Selected Sites, United States, 2000

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Talking Points prepared for delivery by Philip Derfler, Deputy Administrator, Office of Policy, Program Development and Evaluation, FSIS before the National Advisory Committee on Microbiological Criteria for Foods, Washington, DC, May 7, 2001

Transcript of the May 7, 2001, public meeting of the National Advisory Committee on Microbiological Criteria for Food (NACMCF) -Word (177pp)  PDF (178 pp)

The following documents were handed out at the public meeting and are available in the FSIS Docket Room or accessible through the link provided:

• Departmental Regulation for the National Advisory Committee on Microbiological Criteria for Food

• Transcript of the December 9, 1999, public meeting of the National Advisory Committee on Microbiological Criteria for Food (NACMCF)
  

• NACMCF Agency Representatives and Federal Committee Members Organizational Chart
  

• NACMCF Members List

• NACMCF Executive Committee Members List
   

• Salmonella Performance Standards Background Documents:
   
  • Salmonella spp. Risk Assessment for Production and Cooking of Blade Tenderized Prime Rib Word (6 pp) PDF (6 pp) 
  • Salmonella spp. and Listeria monocytogenes Risk Assessment for Production and Cooking of Blade Tenderized Beef Steaks Word (14 pp) PDF (14 pp) 
  • Evaluation of the Current Role of Criteria to Ensure the Safety of Meat and Poultry Products
  • Progress Report on Salmonella Testing of Raw Meat and Poultry, 1998-2000
  • Congressional language
  • Preamble language concerning Salmonella
     
• E. coli O157:H7 and Blade-Tenderized, Non-intact Beef Background Documents:

• PowerPoint Presentation by Dr. Daniel Engeljohn,  Director, Regulations and Directives Development Staff, Office of Policy, Program Development and Evaluation, FSIS, USDA          
  Blade tenderized, Non-Intact Beef and Escherichia coli O157:H7
• Federal Register  Notice - January 19, 1999
  Docket No. 97-068N
  Policy on beef products contaminated with E. coli O157:H7
• Federal Register Notice - February 11, 2000
  Docket No.99-060N
  Recent Developments Regarding Beef Products Contaminated With Escherichia coli O157:H7
  Notice of Public Meeting
• Federal Register Proposed Rule - February 27, 2001
  Docket No. 97-013P
  Performance Standards for the Production of Processed Meat and Poultry Products
• Escherichia coli O157:H7 Risk Assessment for Production and Cooking of Blade Tenderized Beef Steaks by Sarah B. Sporing, Kansas State University WordPerfect (107 pp) PDF (106 pp)
• NACMCF Recommendations for Appropriate Cooking Temperatures for Intact Steaks and Cooked Patties for the Control of Vegetative Enteric Pathogens
• Extract of the Food Code as it Pertains to the Criteria for Intact Steaks
• Food Safety Education from USDA, Food Safety and Inspection Service

• Video Tapes
  • "Livestock and Poultry Slaughter Procedures"
  • "Makin’ Bacon"
  • "Introduction to Canning"
  • "Hot Diggity Dog The Process of Making Sausage"
  • "Retail Meat and Poultry Processing Teleconference Fabrication of Meat Products"