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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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Public Meeting on Advances in Post-Harvest Reduction of Salmonella in Poultry

Presentations
Presentations are offered in the order they were listed on the meeting agenda.

Contents
February 23, 2006

Opening Remarks: Richard A. Raymond, MD, Under Secretary, Office of Food Safety, U.S. Department of Agriculture (PDF Only)

Opening Remarks: Barbara J. Masters, DVM, Administrator, Food Safety and Inspection Service (PDF Only)

FSIS Overview of the CY05 Broiler and Ground Poultry Salmonella Data (PDF Only)
Loren Lange, MS, Deputy Assistant Administrator, Office of Public Health Science, Food Safety and Inspection Service

Proposed FSIS Salmonella Verification Categories for Broilers (PDF Only)
Sean Altekruse, DVM, MPH, PhD, DACVPM, Deputy Executive Associate, Office of Policy, Program and Employee Development, Food Safety and Inspection Service

Application of Systematic Review Methodology to Salmonella Intervention Strategies in Broiler Production and Processing (PDF Only, 1MB)
Robert Wills, DVM, PhD, DACVPM, Mississippi State University

Overview of Poultry Slaughter: Concerns and Controls from FSIS Perspective (PDF Only, 1.1MB)
Laura Hulsey, DVM, Technical Assistance & Correlation Staff, Technical Service Center, Food Safety and Inspection Service

Common Findings During Comprehensive Food Safety Assessments in Poultry Establishments (PDF Only)
Kenneth Petersen, DVM, MPH, DACVPM, Assistant Administrator, Office of Field Operations, Food Safety and Inspection Service

OVERVIEW OF ANTEMORTEM CONTROLS AND ESTABLISHMENT SANITATION

Salmonella and Campylobacter in Broiler Transport Cages (PDF Only; 589kb)
Mark Berrang, PhD, MS, Research Microbiologist, Agricultural Research Service

Effect of Bacterial Load on Chickens Entering the Processing Plant on Final Carcass Contamination (PDF Only)
Stan Bailey, PhD, MS, Microbiologist, Agricultural Research Service

Overview of Sanitizers Currently in Use with Emphasis on Pre-operational Sanitation to Ensure That Pathogens Are Not Surviving Cleaning and Sanitizing (PDF Only)
Scott Russell, PhD, MS, University of Georgia

Hurricane Katrina: An Experience! (PDF Only; 765kb)
Marty Ewing, DVM, MS, MAM, DACPV, Quality Assurance Manager, Sanderson Farms

Processing and Sanitation Issues Unique to Very Small Establishments (PDF Only)
Patricia Curtis, PhD, MS, Auburn University

Salmonella Interventions Unique to Turkey Processing Establishments (PDF Only)
Michael Rybolt, Doctoral Candidate, Manager, Scientific and Technical Affairs, National Turkey Federation

OVERVIEW OF SLAUGHTER DRESSING PROCESSING CONTROLS

Limits on the Effectiveness of Antimicrobial Treatments (PDF Only)
John Cason, PhD, Animal Physiologist Scientist, Agricultural Research Service

Scalding, Defeathering, and Rehang as Primary Sources for Redistributing Salmonella Typically with No Antimicrobial Intervention and the Featherless Broilers (PDF Only; 1.1MB)
Jeff Buhr, PhD, Animal Physiologist Scientist, Agricultural Research Service

Mechanics of Poultry Processing (First Processing) (PDF Only)
David McNeal, MS, Product Manager, Meyn America

Reprocessing of Fecal Contaminated Carcasses and the Use of Antimicrobials (PDF Only)
Stan Bailey, PhD, MS, Microbiologist, Agricultural Research Service

Impact of Chilling on Poultry Carcass Microbiology (PDF Only; 521kb)
Julie Northcutt, PhD, MS, Food Technologist, Agricultural Research Service

Managing ph for the Maximum Antimicrobial Effectiveness of Chlorine in Processing Water (PDF Only)
Ken Byrd, DVM, Director of Regulatory Affairs and Plant Applications, Mionix Corporation

Interventions at Further Carcass Processing (Parts) to Control Salmonella Including Grinding and How the Choice of Packaging Material Impacts the Prevalence of Salmonella and Cross-Contamination (PDF Only)
Scott Russell, PhD, MS, University of Georgia
February 24, 2006

INDUSTRY PERSPECTIVE ON INTERVENTIONS TO CONTROL SALMONELLA

Validation Study Results Demonstrating Control of Campylobacter in the Processing Environment (PDF Only)
Robert O'Connor, DVM, MAM, DACPV, National Chicken Council

A Study of the Relationship Between Visible Fecal Contamination and Salmonellae Incidence in Broiler Slaughter Operations (PDF Only)
Richard Roop, PhD, Senior Vice-President, Science and Regulatory Affairs, Tyson Foods

Use of Process Mapping in Poultry Slaughter Systems to Support Multiple Hurdle Approach to Achieve Microbiological Reductions (PDF Only)
Dane Bernard, MS, Vice-President of Food Safety and Quality Assurance, Keystone Foods

Plant Interventions: The Challenge of Determining Best Practices for Microbiological Process Control (PDF Only)
Bruce Stewart-Brown, DVM, DACPV, Vice-President of Food Safety and Quality Assurance, Perdue Farms

Salmonella Interventions in the U.S. Broiler Industry (PDF Only)
Elizabeth Krushinskie, DVM, PhD, DACPV, Vice-President of Food Safety and Production Programs, U.S. Poultry and Egg Association

Beef Industry Perspective on Control of E. coli O157:H7 in Ground Beef (PDF Only)
Randy Huffman, PhD, MS, Vice-President of Scientific Affairs, American Meat Institute Foundation

FSIS Policy Initiatives to Encourage Reduced Salmonella Positives in FSIS Regulatory Samples for Poultry, Including Turkey Carcasses (PDF Only)
Patricia Bennett, DVM, MS, DACVPM, Office of Policy, Program and Employee Development, Food Safety and Inspection Service

Summarization/Closing Remarks (PDF Only)
Daniel Engeljohn, PhD, MS, Deputy Assistant Administrator, Office of Policy, Program and Employee Development, Food Safety and Inspection Service
Last Modified Jun 12, 2013