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HACCP Validation Resources

HACCP Resources & Information
Continued from HACCP Validation


Validation by product and new technologies
  • V. M. Allen, M. H. Hinton, and D. B. Tinker. Microbial cross-contamination by airborne dispersion and contagion during defeathering of poultry. Brit Poult Sci 44:567-576, 2005.
  • S. P. Axtell and et al. Effect of immersion chilling of broiler chicken carcasses in monochloramine on lipid oxidation and halogenated residual compound formation. J Food Prot 69:907-911, 2006.
  • G. V. Barbosa-Canovas and J. J. Rodriguez. Update on nonthermal food processing technologies: pulsed electric field, high hydrostatic pressure, irradiation and ultrasound. Food Australia 54:513-520, 2002.
  • T. R. Callaway, R. C. Anderson, T. S. Edrington, and et al. Preslaughter intervention strategies to reduce food-borne pathogens in food animals. J Anim Sci 81:E170E23, 2003.
  • A. Castillo, J. S. Dickson, and R. P. Clayton. Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin. J Food Prot 61:623-625, 1998.
  • E. del Rio, R. Capita, M. Prieto, and C. Alonso-Calle. Comparison of pathogenic and spoilage bacterial levels on refrigerated poultry parts following treatment with trisodium phosphate. F ood Microbiol 23:195-198, 2006.
  • E. del Rio, B. G. de Caso, and M. Prieto. Effect of poultry decontaminants concentration on growth kinetics for pathogenic and spoilage bacteria. Food Microbiol 25:888-894, 2008.
  • C. Garcia-Graells, I. V. Opstal, S. C. M. Vanmuysen, and C. W. Michiels. The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria. Int J Food Microbiol 81:211, 2003.
  • D. R. Korber, G. G. Greer, G. M. Wolfaardt, and et al. Efficacy of enhancement of trisodium phosphate against spoilage and pathogenic bacteria in model biofilms and on adipose tissue. J Food Prot 65:627-635, 2002.
  • S. Quintavall and L. Vicini. Antimicrobial food packaging in meat industry. Meat Science 62:373-380, 2002.
  • J Yuste, M. Capellas, D. Y. C. Fung, and et al. Inactivation and sublethal injury of foodborne pathogens by high pressure processing: evaluation with conventional media and thin layer method. Food Research International 37:861-866, 2004.


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Poultry
  • Anonymous. Microbial intervention strategies for Salmonella and Campylobacter reduction in commercial turkey processing. Anonymous. Anonymous. 2005.
  • E. del Rio, R. Muriente, and M. Proito. Effectiveness of Trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyaxeric acids against pathogenic bacteria on poultry during refrigerated storage. J Food Prot 70:2063-2071, 2007.
  • D. L. Fletcher and E. W. Craig. An evaluation of on-line reprocessing on visual contamination and microbiological quality of broilers. J Appl Poultry Res 6:436-442, 1997.
  • W. M. Fluckey, M. X. Sanchez, S. R. McKee, and et al. Establishment of a microbiological profile for an air-chilling poultry operation in the United States. J Food Prot 66:272-279, 2003.
  • 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.
  • W. O. James and J. C. Prucha. Effects of countercurrent scalding and postscald on the bacteriologic profile of raw chicken carcasses. JAVMA 201:705-708, 1992.
  • G. K. Kemp, M. L. Aldrich, and A. L. Waldroup. Acidified sodium chlorite antimicrobial treatment of broiler carcasses. J Food Prot 63:1087-1092, 2001.
  • G. K. Kemp, M. L. Aldrich, M. L. Guerra, and K. R. Schneider. Continuous online processing of fecal- and ingesta- contaminated poultry carcasses using an acidified chlorine antimicrobial intervention. J Food Prot 64:807-812, 2001.
  • H. S. Lillard. Levels of chlorine and chlorine dioxide of equivalent bactericidal effect in poultry processing. J Food Sci 44:1594-1597, 1979.
  • J. K. Northcutt and D. P. Smith. Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperatures. Poultry Sci 84:1648-1652, 2005.
  • O. A. Oyarzabal. Reduction of campylobacter spp. by commercial antimicrobials applied during the processing of broiler chickens: a review from the US perspective. J Food Prot 68:1752-1760, 2005.
  • D. P. Smith, J. K. Northcut, and M. T. Musgrove. Microbiology of contaminated or visibly clean broiler carcasses processed with an inside-outside bird washer. Int J Poultry Sci 4:955-958, 2005.


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Red Meat
  • T. Aymerich, P. A. Picouet, and J. M. Monfort. Decontamination technologies for meat products. Meat Science 78:114-129, 2008.
  • R. T. Bacon, K. E Belk, and J. N. Sofos. Microbial populations on animal hides and beef carcasses at different stages in plants employing multiple-sequential interventions and decontaminations. J Food Prot 63:1080-1086, 2000.
  • E. Borch and P. Arinder. Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures. Meat Science 62:381-390, 2003.
  • J. M. Bosilevac, X. Nou, M. S. Osborne, and et al. Development and evaluation of an on-line hide decontamination procedure for use in a commercial beef processing plant. J Food Prot 68:265-272, 2005.
  • 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.
  • 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.
  • R. D. Huffman. Current and future technologies for the decontamination of carcasses and fresh meat. Meat Science 62:285-294, 2002.
  • M. Hugas, M. Garriga, and J. M. Monfort. New mild technologies in meat processing: high pressure as a model technology. Meat Science 62:359-371, 2002.
  • 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.
  • S. L. Kochevar, Sofos JN, S. B. LeValley, and G. C. Smith. Effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washing. Meat Science 45:377-388, 1997.
  • 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.
  • 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.
  • J. A. Scanga, A. D. Grona, K. E. Belk, and et al. Microbiological contamination of raw beef trimmings and ground beef. Meat Science 56:145-152, 2002.
  • M. R. Stivariusn, F. W. Pohlman, K. S. McElyea, and J. K. Apple. Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Science 60:299-305, 2003.
  • D. R. Woerner and et al. Preharvest processes for microbial control in cattle. Food Protection Trends 26:393-400, 2006.



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Last Modified May 19, 2013