dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

HACCP Validation Resources

HACCP Resources & Information
Continued from HACCP Validation


Campylobactor

  • Anonymous. Microbial intervention strategies for Salmonella and Campylobacter reduction in commercial turkey processing. Anonymous. Anonymous. 2005.
  • M. E. Berrang, J. A. Dickens, and M. T. Musgrove. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Sci 79:1689-1693, 2000.
  • P. L. White, A. R. Baker, and W. O. James. Strategies to control Salmonella and Campylobacter in raw poultry products. Rev Sci Off Int Epiz 16:525-541, 1997.
  • Y. Yang and M. G. Johnson. Predictive models for the survival/death of Campylobacter jejuni and Salmonella Typhimurium in poultry scalding and chilling. J Food Sci 67:1836-1843, 2002.
  • L. Y. Yang and B. L. Swem. Effect of high-temperature inside-outside spray on survival of Campylobacter jejuni attached to prechill chicken carcasses. Poultry Sci 81:1371-1377, 2002.


[
Top of Page]

E. coli 0157:H7
  • J. D. Berg and A. Matin. Effect of chlorine dioxide on selected membrane functions of Escherichia coli. J Appl Bacteriol 60:213-220, 1986.
  • M. E. Berrang, J. A. Dickens, and M. T. Musgrove. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Sci 79:1689-1693, 2000.
  • J. M. Bosilevac, X. Nou, and G. A. Barkocy-Gallagher. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses. J Food Prot 69:1808-1813, 2006.
  • A. Castillo, L. M Lucia, G. K. Kemp, and G. R. Acuff. Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcasses using acidified sodium chlorite. J Food Prot (580):584, 1999.
  • J. R. Edwards and D. Y. C. Fung. Prevention and decontamination of E. coli O157:H7 on raw beef carcasses in commercial beef abattoirs. J Rapid Methods and Automation in Microbiology 14:1-95, 2006.
  • B. L. Farrell, A. B. Ronner, and A. C. L. Wong. Attachment of Escherichia coli O157:H7 in ground beef to meat grinders and survival after sanitation with chlorine and peroxyacetic acid. J Food Prot 61:817-822, 1998.
  • R. Fries. Reducing Salmonella transfer during industrial poultry meat production. World's Poultry Science J 58:527-540, 578-579, 582-583, 588, 593, 2002.
  • K. Harris, M. F. Miller, and G. H. Loneragan. Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157:H7 and Salmonella Typhimurium in beef trim and ground beef in a simulated processing environment. J Food Prot 69:1802-1807, 2008.
  • N. Kalchayanand, T. M. Arthur, and J. M. Bosilevac. Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on beef heads during processing. J Food Prot 71:621-624, 2008.
  • L. Levanduski and J. Jaczynsli. Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses. Int J Food Microbiol 121:328-334, 2008.
  • G. H. Loneragan and M. M. Brashears. Pre-harvest interventions to reduce carriage of E. coli O157:H7 by harvest-ready feedlot cattle. Meat Science 71:72-78, 2005.
  • X. Nou, M. Rivera-Betancourt, J. M. Bosilevac, and et al. Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and enterobacteriaceae on carcasses in a commercial beef processing plant. J Food Prot 66:2005-2009, 2003.
  • J. R. Ransom, K. E. Belk, J. N. Sofos, and et al. Comparison of intervention technologies for reducing Escherichia coli O157:H7 pm beef cuts and trimmings. Food Protection Trends 23:24-34, 2003.
  • K. V. Sy, M. B. Murry, and et al. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. J Food Prot 68:1176-1187, 2005.
  • B. A. Vanselow, D. O. Krause, and C. S. McSweeney. The shiga toxin-producing Escherichia coli, their ruminant hosts, and potential on-farm interventions: a review. Australian j Agri Res 56:219-244, 2005.
  • J. D. F. Wadsworth and Asan. Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces. Meat Science 69:401-407, 2005.


[
Top of Page]

Listeria monocytogenes
  • R. Capita, C Alonso-Calleja, and M. et al Prieto. Effectiveness of trisodium phosphate against Listeria monocytogenes on excised and nonexcised chicken skin. J Food Prot 66:61-64, 2003.
  • R. Y. Murphy and M. E. Berrang. Thermal lethality of Salmonella senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot dog water pasteurization. J Food Prot 65:1561-1564, 2002.
  • H. Ozdemir, A. Gucukoglu, and S. Pamuk. Effects of cetylpyridinium chloride, lactic acid and sodium benzoate on populations of Listeria monocytogenes and Staphylococcus in beef. J Food Safety 26:41-48, 2006.
  • K. V. Sy, M. B. Murry, and et al. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. J Food Prot 68:1176-1187, 2005.


[
Top of Page]

Salmonella
  • P. L. White, A. R. Baker, and W. O. James. Strategies to control Salmonella and Campylobacter in raw poultry products. Rev Sci Off Int Epiz 16:525-541, 1997.
  • D. A. Barber, P. B. Bahnson, R. Isaacson, and et al. Distribution of Salmonella in swine distribution system. J Food Prot 65:1861-1868, 2002.
  • A. Castillo, L. M Lucia, G. K. Kemp, and G. R. Acuff. Reduction of Escherichia coli O157:H7 amd Salmonella typhimurium on beef carcasses using acidified sodium chlorite. J Food Prot (580):584, 1999.
  • A. Castillo, L. M Lucia, G. K. Kemp, and G. R. Acuff. Reduction of Escherichia coli O157:H7 amd Salmonella typhimurium on beef carcasses using acidified sodium chlorite. J Food Prot (580):584, 1999.
  • K. A. Fabrizio, R. R. Sharma, A. Demirci, and C. N. Cutter. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poultry Sci 81:1598-1605, 2002.
  • K. Harris, M. F. Miller, and G. H. Loneragan. Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157:H7 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment. J Food Prot 69:1802-1807, 2008.
  • D. R. Korber, C. L. Choi, G. M. Wolfaardt, and et al. Substratum topography influences suscepitibility of Salmonella enteritidis biofilms to trisodium phosphate. Appl Environ Microbiol (3352):3358, 1997.
  • R. Y. Murphy and M. E. Berrang. Thermal lethality of Salmonella senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot dog water pasteurization. J Food Prot 65:1561-1564, 2002.
  • S. E. Niebuhr, A. Laury, G. R. Acuff, and J. S. Dickson. Evaluation of nonpathogenic surrogate bacteria as process validation indicators for Salmonella enterica for selected antimicrobial treatments, cold storage, and fermentation in meat. J Food Prot 71:714-718, 2008.
  • J. R. Ruby, J. Zhu, and S. C. Ingham. Using indicator bacteria and Salmonella test results from three large-scale beef abbatoirs over an 18-month period to evaluate intervention system efficacy and plan carcass testing for Salmonella. J Food Prot 70:2732-2740, 2007.
  • B. Sampathkumar, G. G. Khachatourians, and D. R. Korber. High pH during trisodium phosphate treatment causes membrane damage and destruction of Salmonella enterica Serovar Enteritidis. Appl Environ Microbiol 69:122-129, 2003.
  • K. V. Sy, M. B. Murry, and et al. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. J Food Prot 68:1176-1187, 2005.
  • M. E. Villarreal, R. C. Baker, and J. M. Regenstein. The incidence of Salmonella on poultry carcasses following the use of slow release chlorine dioxide (Alcide). J Food Prot 53:465-467, 1990.
  • J. D. F. Wadsworth and Asan. Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces. Meat Science 69:401-407, 2005.
  • P. L. White, A. R. Baker, and W. O. James. Strategies to control Salmonella and Campylobacter in raw poultry products. Rev Sci Off Int Epiz 16:525-541, 1997.



[
Top of Page]


Last Modified May 19, 2013