FSIS Science

Ensuring the quality of the nation's meat, poultry, and egg products is a process that is increasingly dependent upon science. Learn more about how the agency is protecting public health through science.

FSIS to Co-Host Public Meeting to Discuss Strategies for Improved Coordination During Foodborne Outbreaks (Apr 25, 2008)
The public meeting, to be held May 15 in St. Louis, is sponsored by FSIS, CDC, and FDA. Register for the Meeting

Public Meeting to Discuss Reducing the Incidence of E. coli O157:H7 in Raw Beef (Mar 27, 2008)
Meeting took place April 9-10. | Speakers' Slides | Upcoming Meetings & Events

CDC Reports Little Change Recently in Foodborne Illness Rates (Apr 11, 2008)
FoodNet data show little change in the 2007 rates compared to recent years (2004-2006). Read more in the Constituent Update.

For More Information Regarding HACCP & Pathogen Reduction

Describes HACCP (Hazard Analysis and Critical Control Points System); provides HACCP information for small and very small plants and other guidance documents.

For More Information Regarding Laboratories & Procedures

Provides a listing of FSIS laboratories, a list of accredited laboratories, and guidebooks covering microbiology, chemistry, and pathology.

For More Information Regarding Data Collection & Reports

Provides E. coli, Salmonella, and Listeria test results, information on the National Residue Program and the National Residue Database, Animal Disposition Reporting System and database information from FoodNet and PulseNet.

For More Information Regarding Risk Assessments

Provides FSIS risk assessment reports and models for Bovine Spongiform Encephalopathy, Clostridium perfringens, E. coli O157:H7, Listeria monocytogenes, and Salmonella.

Last Modified: April 28, 2008


			HACCP & Pathogen Reduction

			Laboratories & Procedures

			Data Collection & Reports

			Risk Assessments


			Locate an FSIS Office

			Subscribe to Newsletters

			View Risk Assessments

			*View E. coli* O157:H7 Positives**

			View Accredited Laboratory List


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