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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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FSIS New Technologies Cooperative Agreements FY 2003

The Food Safety and Inspection Service in Fiscal Year 2003 funded cooperative agreements to identify validated technologies suitable for small and very small plants and foster their adoption to enhance the beneficial affects of new technology on food safety and public health.
 
Fiscal Year 2003
Contract Representative Project Objective or Deliverable
Drs. Alejandro Castillo & Gary Acuff
Texas A&M University
Final Report: Development of a Carcass Sanitizing Spraying System for Small and Very Small Slaughterhouses (PDF Only)
Dr. Benjy Mikel
University of Kentucky
Evaluation of various sanitation methods during processing as appropriate Listeria interventions for processors and development of a CD demonstrating critical areas of importance.
Dr. Benjy Mikel
University of Kentucky
Rapid response food security system.
Dr. Benjy Mikel
University of Kentucky
Development of a Spanish version of the materials for sanitation methods during processing as interventions for small processors.
Dr. Benjy Mikel & Dr. Melissa Newman
University of Kentucky
Evaluation of the Efficacy of Surface Flaming at Critical Processing Points on the Microbiological and Quality Attributes of Beef Trim Destined for Ground Beef.
Dr. Benjy Mikel
University of Kentucky
Evaluate small plants' ability to respond to bioterrorism alerts, identify and document the efficacy of appropriate, cost-effective interventions and technologies.
Dr. Benjy Mikel
University of Kentucky
Development of novel intervention methods against Salmonella spp. for very small pork slaughter facilities.
Dr. Benjy Mikel
University of Kentucky
Evaluation of various intervention methods for small processors and development of a CD demonstrating appropriate harvest methods
Drs. Govind Kannan & Brou Kouakou
Fort Valley State University
Pathogen reduction in goat carcasses by controlling pre-slaughter gut-fill and fecal contamination of skin/hair.
Dr. Steve Ingram & Dr. Dennis Buege
University of Wisconsin
Post-Processing Pasteurization of Beef Snack Sticks and Natural Casing Wieners to Control Listeria monocytogenes
Dr. A. Estes Reynolds
University of Georgia
Utilization of organic acids, chlorinated wash, and hot wash in combination utilizing direct application methods for the reduction of pathogens on pork and beef carcasses available in small and very small processing plants.
Dr. A. Estes Reynolds
University of Georgia
Utilization of organic acids in combination with phosphoric acid and other buffer, with chlorinated wash water for the reduction of pathogens on poultry carcasses using direct application methods that would be economically feasible for small and very small poultry processors.
Dr. Harold Treese
Missouri Department of Agriculture
Inspect and/or review Missouri small slaughter and processing plants for their E. coli 0157:H7 intervention procedures.
Dr. Steve Ingram & Dr. Dennis Buege
University of Wisconsin
Development of training materials to assist meat and poultry processors in preventing Listeria monocytogenes contamination of ready-to-eat products.
Dr. Mindy Brashears
Texas Tech University
&
Dr. Guy Loneragan
West Texas A&M University
Impact on hide interventions and cleaning on the microbial quality of beef carcasses in small and very small processing plants.
Dr. Mindy Brashears
Texas Tech University
Web Site:  Interventions for Beef Trim To Be Used in Ground Beef Products
Dr. Brian Hampson
California Polytechnic State University
Audit the efficacy of interventions currently in use by small businesses.
Dr. Brian Hampson
California Polytechnic State University
Monitor biofilm build-up on surfaces during processing operations and recommend procedures to control build-up.

To obtain a CD version or paper copy of a Research Summary or Additional Information listed above; contact the Risk & Innovations Management Division (RIMD) through askFSIS .

Last Modified Mar 31, 2014