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Food Safety Technologies FY 2005

The Food Safety and Inspection Service funded Cooperative Agreements in FY 2005 to identify technologies feasible for small and very small plants and to foster their adoption to enhance the beneficial effects of new technology on food safety and public health.

Validated Technologies Suitable for Small and Very Small Plants

The table below lists completed studies on new technology.

Hazard	Product/ Process	Food Safety Technologies
Fiscal Year 2005
E. coli O157:H7, Salmonella spp.	Beef Jerky	Evaluation of High Humidity and Wet Marinade for Beef Jerky [C-31] Final Report Research Paper -Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of Jerky (PDF Only)
E. coli O157:H7, Salmonella spp.	Beef	Reduction of Escherichia coli O157:H7 and Salmonella spp. Using Dry Chilling in Small Processing Plant Environments. [C-22] Final Report Reduction of Escherichia coli O157:H7 and Salmonella spp. Using Dry Chilling in Small Processing Plant Environments (PDF Only)
Salmonella spp	Beef/Summer Sausage	Evaluation of Non-Pathogenic Surrogate Bacteria As Process Validation Indicators for Salmonella enterica [C-27] Final Report Evaluation of non-pathogenic surrogate bacteria as process validation indicators for Salmonella enteric for selected antimicrobial treatments, cold storage and fermentation in meat (PDF Only)
Salmonella Enteritidis	Eggs	Relationship between Level of Salmonella Enteriditis and Temperature Which Shell Eggs Have Been Held from Day of Lay until Day of Processing. [C-28] Final Report Relationship between Level of Salmonella Enteriditis and Temperature at Which Shell Eggs Have Been Held from Day of Lay until Day of Processing (PDF Only)