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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall and PHA Cases in Calendar Year 2023
        • Summary of Recall and PHA Cases in Calendar Year 2022
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2012
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Enfermedades Transmitidas Por Alimentos y Otras Enfermedades
      • Illnesses and Pathogens
        • Botulism
          • Clostridium botulinum y El Botulismo
        • Campylobacter
          • Campylobacter En Español
        • E. coli
        • Listeria
        • Parasites and Foodborne Illness
          • Parásitos y Enfermedades Transmitidas Por los Alimentos
        • Preguntas y Respuestas Sobre Listeria
        • Salmonella
          • Preguntas y Respuestas Sobre Salmonella
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Aditivos en Productos Cárnicos y Avícolas
        • Agua en Carnes y Aves
        • Ahumar Carnes y Aves
        • Air Fryers and Food Safety
        • Alergias Alimentarias: Los “9 Grandes”
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cocción Versus Seguridad
        • Cocinar en Hornos Microondas
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Cómo Encontrar el Número de Establecimiento del USDA (EST) en el Empaque de Alimentos
        • Cómo las Temperaturas Afectan a los Alimentos
        • Danger Zone 40F - 140F
        • Deep Fat Frying
        • Doneness Versus Safety
        • El Color de la Carne y Las Aves
        • El Gran Deshielo: Métodos Seguros para Descongelar
        • El Manejo Adecuado de los Alimentos Pedidos Por Correo
        • Entendiendo las Retiradas de Alimentos del Mercado del FSIS
        • Fechas en Productos Alimenticios
        • Food Allergies: The “Big 9”
        • Food Thermometers
        • Freidoras de Aire y Seguridad Alimentaria
        • Freír en Grasa y Seguridad Alimentaria
        • Glosario de Términos de Empaque
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • Guía del Consumidor Sobre Inocuidad Alimentaria: Tormentas y Huracanes Severos
        • High Altitude Cooking
        • Hongos en los Alimentos: ¿Son Peligrosos?
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importación de Productos Cárnicos, Avícolas y Ovoproductos a Estados Unidos
        • Importing Meat, Poultry & Egg Products US
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • La Cocción En Elevaciones Altas
        • La Congelación Y Seguridad Alimentaria
        • La Limpieza Ayuda a Prevenir Enfermedades Transmitidas Por Los Alimentos
        • Las Ollas de Cocción Lenta y la Seguridad Alimentaria
        • Las Sobras de Comida e Inocuidad Alimentaria
        • Lavado de Alimentos: ¿Promueve la Inocuidad Alimentaria?
        • Mail Order Food Safety
        • Manipulación Adecuada de Alimentos Para Llevar
        • Mantenga los Alimentos Seguros - Conceptos Básicos de Inocuidad Alimentaria
        • Manteniendo Seguros Los Almuerzos En "Bolsas"
        • Materiales de Empaque para Carnes y Aves
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Molds on Food: Are They Dangerous?
        • Natural Flavors on Meat and Poultry Labels
        • Preguntas Frecuentes Sobre Irradiación y Seguridad Alimentaria
        • Preguntas y Respuestas Sobre la Seguridad Alimentaria Durante un Tailgate
        • Sabores Naturales de Carnes y Aves en las Etiquetas
        • Safe Handling of Take-Out Foods
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
        • Seguridad Alimentaria de Comida No Perecedera
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tabla de Temperatura Interna Mínima Segura
        • Tablas de Cortar
        • Tailgating Food Safety Q & A
        • Termómetros para Alimentos
        • Termómetros para Electrodomésticos
        • Términos de Etiquetado de Carnes y Aves
        • Understanding FSIS Food Recalls
        • Voluntarios Sobre la Seguridad Alimentaria
        • Water in Meat & Poultry
        • Zona de Peligro (40 F - 140 F)
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Refrigeration
          • La Refrigeración y Seguridad Alimentaria
        • Safe Temperature Chart
        • Shelf-Stable Food
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
      • Meat & Catfish
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Bisonte de la Granja a la Mesa
        • Cabra de la Granja a la Mesa
        • Carne Seca y Seguridad Alimentaria
        • Carne de Cerdo Fresca de la Granja a la Mesa
        • Carne de Res de la Granja a la Mesa
        • Carne de Ternera de la Granja a la Mesa
        • Carne de res ablandada mecánicamente
        • Carne en Conserva y Seguridad Alimentaria
        • Catfish from Farm to Table
        • Color de la Carne Molida Cocida en Relación Con El Grado De Cocción
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Conejo de la Granja a la Mesa
        • Cordero de la Granja a la Mesa
        • Corned Beef
        • Cuando se Asan “Otras” Carnes para las Fiestas
        • Door-to-Door Meat Sales
        • El Jamón y la Seguridad Alimentaria
        • El Tocino y la Seguridad Alimentaria
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • La Carne Molida y la Seguridad Alimentaria
        • Lamb From Farm to Table
        • Las Salchichas “hot dogs” y la Seguridad Alimentaria
        • Los Embutidos y Seguridad Alimentaria
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Venta de Carne a Domicilio
        • Yersiniosis and Chitterlings Tips
        • Yersiniosis y los Chinchulines (Tripas): Consejos Para Protegerlo de Enfermedades Transmitidas Por Alimentos
      • Poultry
        • Happy Thanksgiving!
        • Amarras para las Aves y Otros Accesorios
        • Aves: Baños en Solución, Salmueras y Marinadas
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • El Relleno y Seguridad Alimentaria
        • Hablemos Sobre el Pavo: Una Guía Para el Consumidor Sobre Cómo Asar un Pavo de Forma Segura
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • La Etiqueta del Ave Dice “Fresco”
        • La Preparación de Turduckens Requiere un Manejo Adecuado
        • Let's Talk Turkey Roasting
        • Pato y Ganso de la Granja a la Mesa
        • Pavo de la Granja a la Mesa
        • Pavo: Rutas Alternativas Hacia la Mesa
        • Pollo de la Granja a la Mesa
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Preparación Básica del Pavo: Cocinar De Forma Adecuada
        • Preparación Básica del Pavo: Como Descongelar Seguramente
        • Preparación Básica del Pavo: El Relleno
        • Preparación Básica del Pavo: Manejo de las Comidas Cocidas
        • Procesamiento de Aves: Preguntas y Respuestas
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
        • ¿Es Segura la Carne de Pavo Rosada?
      • Eggs
        • Egg Products and Food Safety
        • Huevos en Cascarón De la Granja a la Mesa
        • Ovoproductos e Inocuidad Alimentaria
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Eliminando Olores de Refrigeradores y Congeladores
        • Fires and Food Safety
        • Incendios y Seguridad Alimentaria
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
      • FSIS/ORISE Food Safety Fellowship Program
        • Aaron Dudley
        • Lauren Lee
        • Sharon Nieves-Miranda
        • Yesutor Soku
        • Ali Strickland
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Developer Resources
      • Recall API
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2025
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • National Antimicrobial Resistance Monitoring System (NARMS)
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    • FSIS Procurement
    • National Federal Financial Assistance
    • Regulatory Decisions & Non-Retaliation
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
            • BSE Workshops for Small & Very Small Plants
          • FSIS BSE Resources
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • Eligible U.S. Establishments by Country
          • Australia Eligible Establishments
          • Hong Kong Lamb Export Eligible Establishments
          • Hong Kong Pork Export Eligible Establishments
          • Hong Kong Poultry Export Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Hong Kong Beef Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
    • Inspection Training & Videos
      • Humane Interactive Knowledge Exchange (HIKE) Scenarios
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office of Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement and Audit (OIEA)
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      • Office of Management (OM)
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      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
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  • Careers
    • Apply for a Job
    • Job Opportunities
    • Career Profiles
      • Administrative Positions
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      • Professional Positions
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    • Who Works for Us
      • Stephanie Galvan Prioritizes Excellence in FSIS
      • Yolanda Kennedy-Edwards: Compassion and Continuous Improvement to Catapult Change
      • Arsalan “AJ” Jalisi Enhances Decision-Making and Engagement with Data Analytics
      • Archives
    • Hiring Paths
      • Inspector Apprenticeship Programs
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    • Federal Employee Benefits Summary
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • Food Safety Education Month
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    • HR Policies & Systems
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      • HPAI (H5N1) Information
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      • Employees Separating from FSIS
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      • Exit Interview Guide
    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
    • Employee News & Stories
      • FSIS Snapshots
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      • Submit Your Stories
      • Archives
        • ARCHIVE: Professional Development and Education Benefits as a Recruitment Tool
        • ARCHIVE: Improved PHIS Task Distributor Comes Online!
        • ARCHIVE: Reflections on a Changing Paradigm: World Veterinary Day
        • ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
        • ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
        • ARCHIVE: Third FSIS International Meat, Poultry and Egg Products Inspection Seminar Held in Santiago, Chile
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: National Preparedness Month: Emergency Alerts
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
        • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
        • ARCHIVE: Modernizing Egg Inspection
        • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
        • ARCHIVE: Four Steps to Good Mental Health
        • ARCHIVE: Building Relationships at Work
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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Food Safety and Inspection Service

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For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
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1-888-MPHOTLINE 1-888-674-6854
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Report a Problem with Food Online

If you have a problem with a food product, let FSIS know or find the appropriate public health organization.
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Catfish From Farm to Table

Fried catfish plate

Catfish is the largest aquaculture industry in the United States. According to the National Agricultural Statistics Service, catfish growers in the United States had sales of $437 million in 2023. Through the 2008 and 2014 Farm Bills, Congress gave the U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) authority to inspect Siluriformes fish, such as catfish. Read on for information about this white meat, low-fat fish, which is the sixth most popular seafood species in the U.S.

Species of Catfish

Most catfish inhabit shallow running water — either inland or in coastal waters of every continent except Antarctica. The majority of catfish species live in the Americas. There are more than 2,000 species of catfish worldwide. The most commonly raised and consumed species in the United States are the Channel catfish and Blue catfish. The following are species most often sold in the United States.

Channel catfish (Ictalurus punctatus) — make up 90% of U.S. farm-raised catfish. They are the most important species of aquatic animal commercially cultured in the United States.

Channel catfish

Blue catfish (Ictalurus furcatus) — are larger than Channel catfish, have smaller heads and have a higher percentage of edible meat. However, they take a longer time to spawn and reach maturity.

Blue catfish

Basa (Pangasius bocourti) — a Siluriformes fish species primarily from Vietnam. It cannot be labeled “catfish” in the U.S.; it is typically sold as “basa.”

Basa

Swai (Pangasius hypothalamus) — a Vietnamese import; the frozen fillets may be labeled as “striped pangasius”, “tra” or “sutchi.” It cannot be labeled “catfish” in the U.S

Striper - Pangasianodon Hypophthalmus

Hybrid catfish (not pictured) — a cross between the Channel and Blue catfish.

What do Catfish Look Like?

Catfish are usually slender with a flattened underside and do not have scales. Catfish are white-to-silvery on the undersides, shading to grayish-blue or olive-green to nearly black at the top of the back. Albino Channel catfish are a peach color. Up to eight barbels (whisker-like appendages) are located on the chin or sides of the mouth. The barbels’ function is to detect food. Channel catfish are also distinguished by their deeply forked tail. Catfish have no incisors (cutting teeth); they generally feed through suction or gulping rather than biting and cutting.

How Large are Catfish?

Catfish are the largest freshwater fish, but range greatly in size. A giant Basa catfish caught in Thailand’s Mekong River in 2005 reportedly weighed 650 pounds. Many specimens on record measure more than eight feet long and exceed 220 pounds. Farmed catfish are generally smaller in size. The ideal weight for U.S. farm-raised catfish is 1.7 pounds; it yields two (four to six -ounce) fillets.

What is Aquaculture?

Aquaculture refers to the breeding, rearing and harvesting of plants and animals in all types of water environments, including ponds, rivers, lakes and oceans. Seafood produced by aquaculture are generally referred to as farm-raised seafood. According to the U.S. Department of Commerce’s National Oceanic and Atmospheric Administration (NOAA), “Aquaculture is the fastest growing form of food production in the world. Globally, nearly half the fish consumed by humans is produced by fish farms.”

Where are U.S. Catfish Farm-Raised?

U.S. production of catfish by aquaculture is concentrated in southeastern states, with Mississippi producing over 50% of U.S. catfish. Alabama, Arkansas, Louisiana and Mississippi together produce 94% of all U.S. farm-raised catfish. Although the U.S. domestic fish-growing process primarily utilizes fish-raising ponds, FSIS recognizes that wild-caught fish are commercially processed.

How are U.S. Catfish Farm-Raised?

U.S. farm-raised catfish are grown in environmentally controlled, clay-based ponds filled with fresh water pumped from underground wells. The average pond, constructed by building above-ground levees to serve as natural barriers, is 10 to 20 land-acres in area and four to six feet deep. Mature breeding catfish remain in production an average of four to six years and lay 3,000 to 4,000 eggs annually per pound of body weight. The fertilized eggs are taken to special hatcheries where they hatch after seven days. Soon, the tiny, swimming catfish are moved to special ponds where they grow into “fingerlings” (the size of an index finger). When the fingerlings are about four to six inches long, they are placed in artificially made ponds. After about two years or when they reach approximately 1.7 pounds each, the catfish are harvested with seines (large, weighted nets), transferred to aerated tank trucks and taken to processing plants.

What do Catfish Eat?

The largest ingredient in high-protein catfish feed is soybean meal with some corn, rice and fish meal ingredients. The feed is made into pellets that float on the surface of the pond. For young fish (fingerlings), the pellets are crushed into meal. The feed is routinely analyzed for moisture, protein, fat, fiber and micronutrients to ensure nutritional value.

How Are Catfish Processed?

Catfish are cleaned, processed and placed on ice or frozen to a temperature of 40 degrees F below zero using an individually quick-frozen method that preserves the taste and quality of the fish. The catfish is then sold as whole fish, steaks, fillets, strips and nuggets as well as marinated and breaded or precooked in frozen dinners.

How is Catfish Inspected?

Catfish is under mandatory Federal inspection performed by FSIS under the Federal Meat Inspection Act. The FSIS inspector verifies the establishment’s sanitation, food safety procedures and labeling for the catfish products.

All containers of meat, poultry and egg products that are required to be inspected must be labeled with a USDA mark of inspection and establishment (EST number), which is assigned to the plant where the product was produced. The “Inspected and Passed by USDA” seal ensures the catfish has been produced under FSIS inspection and regulatory requirements. The establishment number may appear on the package within the USDA mark of inspection such as pictured on this page. It may also appear elsewhere on the exterior of the package container or package labeling (for example, on the lid of a can) if shown in a prominent and legible manner and in a size sufficient to insure easy visibility and recognition.

USDA Seal

Is Catfish Graded?

Inspection is mandatory but grading is voluntary. NOAA established U.S. Grades A, B and C for fresh or frozen catfish. Grade A catfish will possess good flavor and odor and be within the limits specified for defects in the grade determination. Grades B and C will possess reasonably good flavor and odor and be within the limits specified for defects in the grade determination.

Can Hormones and Antibiotics be Used in U.S. Catfish Raising?

U.S. farm-raised catfish are not given hormones. These fish are also not routinely raised with antibiotics. U.S. farm-raised catfish may be treated with a prescribed dose of antibiotics only when medication is required to treat an illness. Catfish must be off the antibiotic treatment for a specified “withdrawal” period before the fish can be harvested. This ensures that no residues are present in the fish’s system. Catfish are randomly tested for drug residues as part of FSIS’ inspection activities.

What Color is Catfish Meat?

The color of raw catfish varies from ivory to pale grey or yellow.

Dating of Catfish Product

Product dating is not required by Federal regulations, but many stores and processors voluntarily date packages of catfish and catfish products. If a calendar date is placed on the package, here must be an explanation of its meaning such as “sell by” or “use before” immediately adjacent.

The “use before” date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. It’s always best to buy a product before the date expires. If a “use-by” date expires while the catfish is frozen, the food can still be used. Raw fish should be kept in the refrigerator (40 degrees F/4.4 degrees C or less) only one or two days before cooking or freezing. After cooking, store seafood in the refrigerator three to four days. Any frozen fish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage.

Foodborne Organisms Associated with Catfish

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked catfish. They multiply rapidly in the “Danger Zone” at temperatures between 40 degrees F and 140 degrees F (out of refrigeration and before thorough cooking occurs). Freezing doesn’t kill bacteria, but they are destroyed by thorough cooking.

The following are two types of bacteria commonly associated with catfish:

  • Listeria monocytogenes bacteria are common in the intestines of humans and animals and in milk, soil, leafy vegetables and food environments. It grows slowly at refrigerator temperatures. It is destroyed by cooking, but a cooked product can be contaminated by poor handling and cross-contamination.

  • Salmonella may be found in the intestinal tracts of humans, livestock, poultry, dogs, cats and other warm-blooded animals. There are about 2,000 kinds of Salmonella bacteria. It is destroyed by cooking products to a minimum safe internal temperature as measured by a food thermometer, but cooked product can be contaminated by poor handling and cross-contamination.

Rinsing or Washing Catfish

Washing or rinsing fish before cooking is not recommended. During washing, bacteria can be easily splashed onto surfaces of your kitchen, possibly spreading bacteria to other foods, utensils and surfaces. We call this cross-contamination.

How to Handle Catfish Safely

  • Fresh catfish: Catfish is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Catfish should feel cold to the touch when purchased. Select fresh catfish just before checking out at the register. Put packages of catfish in disposable plastic bags (if available) to contain any leakage that could cross-contaminate cooked foods or produce. Make the grocery store your last stop before going home.
    • At home, immediately place catfish in a refrigerator that maintains 40 degrees F and cook or freeze it within one or two days or freeze at zero degrees F. If kept frozen continuously, it will be safe indefinitely.
    • Catfish may be frozen in its original packaging or repackaged. If freezing longer than two months, overwrap the porous store packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the catfish from opened packages.
    • Proper wrapping prevents “freezer burn,” which appears as leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the catfish. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.
  • Ready-to-eat catfish: When purchasing cooked catfish, be sure it is hot at the time of purchase. Use it within two hours or refrigerate in shallow, covered containers. Eat within three to four days, either cold or reheated to 165 degrees F as measured with a food thermometer before removing the food from the heat source. It is safe to freeze ready-to-eat catfish.

Safe Thawing

FSIS recommends three ways to thaw catfish: in the refrigerator, in cold water and in the microwave. Never defrost catfish on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator. Catfish fillets will usually thaw overnight. Whole catfish may take one to two days to thaw. Once the raw catfish thaws, it can be kept in the refrigerator an additional day or two before cooking. During this time, if catfish thawed in the refrigerator is not used, it can safely be refrozen without cooking first but the quality may be affected.

Catfish may be thawed in cold water in airtight packaging or in a leak proof bag. Submerge the package in cold water, changing the water every 30 minutes to be sure it stays cold. Fillets should thaw in about an hour. Whole catfish should defrost in two to three hours and should be cooked immediately after thawing.

Catfish defrosted in the microwave should be cooked immediately after thawing because some areas of the fish may become warm and begin to cook during microwaving.

Holding partially cooked food is not recommended because any bacteria present may not have been destroyed and can multiply at holding temperatures. Foods defrosted in the microwave or by the cold-water method should be cooked fully before refrigerating or refreezing.

Catfish can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer than for fresh or thawed catfish.

How Long Should You Marinate Catfish?

Catfish absorbs marinades rapidly. Marinate the fish only two to four hours in the refrigerator. It’s safe to store purchased vacuum-packaged marinated catfish for one to two days before cooking. Boil used marinade before brushing on cooked catfish and discard any uncooked leftover marinade.

Safe Cooking

All catfish should reach a safe minimum internal temperature of 145 degrees F as measured with a food thermometer before removing the meat from the heat source.

Approximate Catfish Cooking Times

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

Product Bake Broil Pan Fry Deep Fry Grill
Boneless Catfish Fillets or Steaks, Fresh or Thawed (3 to 4 ounces each) 425 degrees F for 10 to 12 minutes. 4 inches from heat; 2 to 3 minutes per side 4 to 5 minutes per side 3 to 5 minutes Oil fillet and grill 3 1/2 to 4 minutes per side. Close lid to smoke.
Whole Catfish (if frozen, thaw before cooking) 375 degrees F for 6 to 10 minutes per pound. 4 inches from heat; 8 minutes per inch of thickness. Turn once. Not recommended Not recommended Oil fish and grill 5 to 8 minutes per side. Close lid to smoke.
Frozen Breaded Catfish (keep frozen until ready to cook) 450 degrees F for 15 to 18 minutes or follow package directions. Not recommended 6 to 7 minutes per side 5 to 7 minutes Not recommended
Frozen Catfish Strips or Fingers (keep frozen until ready to cook) 450 degrees F for 12 to 15 minutes or follow package directions. Not recommended 3 to 4 minutes per side 2 to 3 minutes Not recommended

Storage Times

Since product dates aren’t a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

  • Purchase the product before the date expires.

  • Follow handling recommendations on product.

  • Keep catfish in its package until using.

  • Freeze catfish in its original packaging, overwrap or re-wrap.

Home Storage of Catfish Products

Product Refrigerator (40°F or below) Freezer (0°F or below) Pantry (unopened)
Fresh Catfish Fillets, Steaks or Whole 1 to 2 days 4 to 6 months N/A
Home-Cooked or Restaurant Catfish Leftovers Brought Immediately Home 3 to 4 days 2 to 3 months N/A
Frozen Breaded Catfish Products Keep frozen until cooking. 3 to 4 months N/A
Smoked Catfish 5 to 7 days 2 to 3 months N/A
Catfish Pâté, Canned 3 to 4 days after opening. Do not freeze. 5 years

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Last Updated: Sep 20, 2024
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