Microbiology

Baseline Data
Data was obtained to estimate the prevalence and levels of bacteria on a sample of inspected carcasses. Studies focus on bacteria of concern to public health.

Related Information

National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
FSIS is one of the sponsors of this committee, which provides impartial, scientific advice to federal food safety agencies.

Raw Ground Beef - E. coli O157:H7 Testing Results
A description of the testing program for raw ground beef and links to data tables.

Ready-to-Eat Meat & Poultry Results | PDF
The data reported here are from product sampling projects covering the years 1990–2007. Report includes a discussion of Listeria and Salmonella test results, and links to data tables.

SALMONELLA

Salmonella Testing of Raw Meat & Poultry Products, 1998-2007: Annual Progress Report
FSIS verifies that establishments are meeting performance standards by collecting and analyzing randomly selected product samples.

Salmonella Verification Testing Program for Raw Meat and Poultry

Salmonella Initiative Program | PDF
The criteria for participation are explained.

FSIS Scheduling Criteria for Salmonella Sets in Raw Classes of Product | PDF
Each month, FSIS schedules approximately 75 new sample sets for Salmonella. FSIS allocates sampling within classes of raw product according to these criteria.

Serotypes Profile of Salmonella Isolates from Meat and Poultry Products, 1998-2006 | PDF (3MB)
Salmonella testing and serotype data provide an opportunity to examine the association among serotypes isolated on-farm, from meat and poultry products, and from human cases of salmonellosis.

Serotyping of Salmonellae from Meat and Poultry Products: Quarterly Reports
Serotypes are reported by product class and by quarter based on the date of sample collection.

Salmonella Isolates: Cooperative Agreement, Data Sharing (Aug 30, 2007; Image-only PDF)
FSIS and the Agricultural Research Service (ARS) have signed a memorandum of agreement.

Last Modified: May 2, 2008


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