Antimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments
Pennsylvania State University developed an intervention booklet for small and very small meat and poultry plants with funding from a USDA-CSREES grant. This information describes an effective antimicrobial intervention for red meat carcasses processed in very small meat plants.
The validation page provides an information resource on validation to small and very small meat and poultry establishments in order to help them obtain information to support the scientific design of their HACCP systems.
Meat, Poultry and Egg Product Inspection Directory
Access the listing of establishments that produce meat, poultry, and/or egg products regulated by USDA's Food Safety and Inspection Service.
Pathogen Modeling Program (PMP)
The PMP is a package of models that can be used to predict the growth and inactivation of foodborne bacteria, primarily pathogens, under various environmental conditions. It was developed and is maintained by The USDA Agricultural Research Service (USDA-ARS).
Predictive Microbiology Information Portal (PMIP)
USDA portal offers predictive modeling tools and food microbiology information, with emphasis on research, regulations and resources related to Listeria monocytogenes in ready-to-eat foods.
Supporting Documentation Materials for HACCP Decisions
From Ohio State University.