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Minutes of Plenary Session: July 12, 2005

Washington Plaza Hotel
10 Thomas Circle, NW
Washington, DC 20050

Introductions of New Charges

Dr. Merle Pierson, USDA, Acting Under Secretary for Food Safety, Chair opened the meeting at 10:45 AM, Tuesday, July 12. Both the Chair and the Vice-Chair, Dr. Robert Brackett, Director, Food and Drug Administration/Center for Food Safety and Applied Nutrition (FDA/CFSAN), made opening remarks. Dr. Pierson mentioned that the new work charges to the Committee and the chairs of the respective subcommittees, were as follows: 1) Analytical Utility of Campylobacter Methodologies, Dr. Dan Engeljohn, chair; 2) Determination of Cooking Parameters for Safe Seafood for Consumers; Mr. Spencer Garrett, Chair; and 3) Consumer Guidelines for the Safe Cooking of Poultry Products, Dr. Dan Engeljohn, Chair.

 

Dr. Bill Shaw, Food Safety and Inspection Service (FSIS), presented the FSIS charge to the Committee: Analytical Utility of Campylobacter Methodologies. Dr. Shaw indicated that the Agency is seeking advice on the proposed Agricultural Research Service (ARS) Campylobacter methodology, as well as any other relevant methodology that may be of equal or greater value, and should be considered for the upcoming FSIS poultry microbiological baseline study. He reviewed the questions of the charge with the Committee, and answered several questions.

Mr. Spencer Garrett, National Marine Fisheries Service raised a point about the charge under question two, where it reads; "What if any modification should be made as a result of this method in comparison with others presented to the Committee?" He suggested that the following phrase be added: "and the reason why."

Dr. Shaw also mentioned that Drs. Robert Mandrell, Eric Line, and Stan Bailey (of ARS) would be presenting information to the subcommittee to provide insight and background.

Dr. Robert Brackett introduced the charge: Determination of Cooking Parameters for Safe Seafood for Consumers. Dr. Brackett explained that the goal of the FDA and National Marine Fisheries Service is to be able to give consumers clear and consistent guidance on how they can prepare and cook seafood so that it is microbiologically safe. The charge asks for the minimal requirements for achieving microbiologically safe cooked seafood and the associated methods for objective measurement. All pathogens of concern (including viruses and parasites), and heat-labile toxins, if applicable, should be considered. Dr. Brackett reviewed the charge questions with the Committee and answered several questions.

Mr. Paul Uhler, FSIS, introduced the FSIS charge: Consumer Guidelines for the Safe Cooking of Poultry Products. He stated that this charge is requesting that NACMCF determine the minimum requirements for achieving microbiologically safe cooked poultry and associated methods of objective measurement. The Committee should assess all pathogens of concern in poultry cooking methods that may be used by consumers. Mr. Uhler indicated that the information developed by this subcommittee will be used by FSIS to develop consumer messages on the cooking parameters necessary to insure the safety of poultry, and he reviewed the charge questions. Drs. Person and Engeljohn, and Mr. Uhler responded to member questions.

Dr. Engeljohn made the statement that question five is really dealing with the validity of the (cooking) instructions, whereas seven is dealing with the ability of those instructions to be interpreted by the consumer.

Public Comment

Dr. Skip Seward, American Meat Institute, commented on the charge Consumer Guidelines for the Safe Cooking of Poultry Products. In regard to question number five, he asked for clarification on which type of consumers are being addressed, public consumers? Not necessarily for retailers, restaurants, etc.? He pointed out that establishments produce many products which go to many different customers, not all of whom are consumers. He suggested it be clarified as to those products which are going to households and consumers, if that is the intent.

Subcommittee Chair Comment

Dr. Daniel Engeljohn, Chair of Consumer Guidelines for the Safe Cooking of Poultry Products stated that the primary direction at this time is to focus on guidance to the consumer, the public consumer, not food service or other institutions.

Close

Dr. Pierson adjourned the meeting at approximately 12:00 noon, Tuesday, July 12, 2005. A list of NACMCF members in attendance and outside the participant follows. Further meeting details are available in the meeting transcripts.

7-12-05 NACMCF Meeting Participants

  • Chair: Dr. Merle Pierson
  • Vice-Chair: Dr. Robert Brackett
  • NACMCF Members:
    • Dr. David Acheson
    • Dr. Kathryn Boor
    • Dr. Scott Brooks
    • Dr. Peggy Cook
    • Dr. Daniel Engeljohn
    • Dr. Timothy Freier
    • Mr. Spencer Garrett
    • Dr. Walt Hill
    • Dr. Lee-Ann Jaykus
    • Dr. Barbara Kowalcyk
    • Dr. John Kvenberg
    • Dr. Joseph Madden
    • Dr. Alejandro Mazzotta
    • Dr. Ann Marie McNamara
    • Dr. Dale Morse
    • Dr. Eli Perencevich
    • Dr. Donald Schaffner
    • Ms. Virginia Scott
    • Dr. John Sofos
    • Dr. Sterling Thompson
    • Dr. Irene Wesley
    • Dr. Donald Zink
  • NACMCF Members Attending by Phone:
    • Dr. Larry Beuchat
    • Dr. Linda Harris
  • NACMCF Executive Committee:
    • Dr. LeeAnne Jackson, FDA
    • LTC. Bradford Hildabrand, DOD
  • FSIS Staff:
    • Ms. Gerri Ransom
    • Ms. Karen Thomas
    • Dr. David Goldman
    • Dr. Bill Shaw
    • Mr. Paul Uhler
  • Outside Participant:
    • Dr. Skip Seward, American Meat Institute
Last Modified Jun 20, 2013