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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Food Safety Technologies Applicable for Small and Very Small Plants - FY 2003

The Food Safety and Inspection Service in Fiscal Year 2003 funded Cooperative Agreements to identify technologies feasible for small and very small plants and to foster their adoption to enhance the beneficial effects of new technology on food safety and public health.

The table below lists completed studies on new technology.
Fiscal Year 2003


Hazard

Product/
Process


Food Safety Technologies
Aerobic and Mesophilic Bacteria Beef and Pork Carcasses Development of a Carcass Sanitizing Spraying System for Small and Very Small Slaughterhouses. [C-9]
Research Summary (PDF only)
Bacteria Beef Trim for Ground Beef Patties Reduction of Bacteria by Surface Flaming on Beef Trim for Ground Beef Patties. [C-19] Additional Information
E. coli and Aerobic Bacteria Quail Carcasses Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for Pathogen Reduction on Quail Carcasses in Small and Very Small Quail Processors. [C-28] Additional Information
E. coli, Salmonella, and Aerobic Bacteria Pork and Beef Carcasses Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for Pathogen Reduction on Pork and Beef Carcasses in Small and Very Small Meat Processing Plants. [C-29] Additional Information
E. coli O157:H7 and Salmonella spp. Raw Beef and Poultry A study showing that there was no significant growth of Escherichia coli O157:H7 or Salmonella spp. found on meat samples when exposed to two different temperature-time tests; 50°F for 8 hours or to 72°F for 2 hours. [C-27-1] Additional Information
E. coli O157:H7 and Salmonella spp. Beef Trim and Ground Beef Interventions for Controlling Food-Borne Pathogens in Beef Trim and Ground Beef. [C-45]
Additional Information
Listeria Interventions for Country Hams Listeria Interventions for Country Hams. [C-20] Additional Information
Listeria Control of Beef Snack Sticks and Natural Casing Wieners Critical Limits for Ready-To-Eat (RTE) Meat Products. Post-Processing Pasteurization of Beef Snack Sticks and Natural Casing Wieners to Control Listeria monocytogenes. [C-26] Additional Information
Listeria Ready-To-Eat Product Critical Limits (Water Activity, pH, and Salt Concentration) for Fermentation and Cooking/Drying of Summer Sausage Products to Ensure No Growth of Listeria monocytogenes. [C-27-3] Additional Information
Listeria Ready-To-Eat Meat and Poultry Audit of Post-Lethality Environment of Very Small Processing Plants for Listeria Species. [C-37] Additional Information
Last Modified Mar 31, 2014