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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)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
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    • Apply for a Job
    • Job Opportunities
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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
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    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
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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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  • 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
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Bacon and Food Safety

Bacon frying in a pan

It's the "B" in a BLT sandwich, the star of breakfast buffets, the garnish on a spinach salad and the "pork" in pork-and-beans. Bacon imparts a smoky flavor to innumerable dishes. This ancient, cured meat now appears in such modern forms as shelf-stable or refrigerated fully cooked strips, bacon made from turkey and/or beef, and meats certified as organic. Bacon is made in many countries of the world. In Germany, it is called speck; Netherlands, spek; France, lard or bacon; Italy, pancetta; and Spain, tocino or tocineta.

Bacon has an ancient history. The domestication of "pigs" (immature hogs) for food dates back to about 7000 B.C. in the Middle East. Some historians say that bacon made from hogs was a favorite of the early Romans and Greeks. About 500 years ago, bacon or bacoun (a Middle English term) referred to all pork. The term derived from bako (French), bakkon (Germanic) and backe (Old Teutonic) that refer to the "back" of the hog.

European peasants in the 1500's couldn't afford to buy pork often. It was a sign of affluence if a man could "bring home the bacon." They would cut off some for guests and sit around "chewing the fat," now a colloquial term for "having a discussion." The term "bringing home the bacon" now means "earning a living" or "being successful."

Bacon is made in many countries of the world. In Germany, it is called speck; Netherlands, spek; France, lard or bacon; Italy, pancetta; and Spain, tocino or tocineta. It can be made from several different animal species including pork, turkey and beef. Bacon can also be made from various parts of an animal; thus, its appearance can vary.

The term "bacon" is used to describe the cured belly of a swine (hog) carcass. If meat from other portions of the carcass is used, the product name must identify the portions where the bacon comes from, e.g., "pork shoulder bacon." Bacon is generally produced from young animals 6 to 7 months old, that weigh between 175 to 240 pounds.

Pork bacon without any other descriptors is raw or uncooked, and must be cooked before eating. Most bacon sold in the United States is "streaky" bacon, long narrow slices cut crosswise from the hog belly that contain veins of pink meat within white fat. Unless otherwise noted, the information in this publication refers to "streaky" bacon.

In addition to "streaky" bacon, other U.S. favorites are American-style Canadian bacon (round slices of pink meat from the loin), turkey bacon made from light and dark turkey meat, and beef bacon prepared from various beef cuts. See the "Glossary of Bacon Terms", found at the end of this publication, for definitions.

Several steps are involved in producing sliced bacon. First each pork belly is skinned, and any ragged edges trimmed. After curing with salt and nitrite, the pork bellies are heat processed. Mass-produced bacon is heat processed in large convection ovens. It is much faster to mass produce bacon using a convection oven (as little as 6 hours) than by traditional smoking (many days).

Bacon receives its smoke flavor from natural smoke obtained by smoldering wood chips or by spraying the bacon with a liquid smoke extract.

After heat processing and smoking, the bacon must be chilled to below 40 degrees before it is sliced. Most bacon is sliced before packaging. Because of the added salt and nitrite, bacon is far less perishable than other raw meat products. Even so, the chilling is done quickly to prevent bacterial growth and promote its shelf-life.

According to the Food Safety and Inspection Service (FSIS) regulations, the weight of cured pork bellies that are ready for slicing and labeling as "bacon" shall not exceed the weight of the fresh, uncured pork bellies.

There are two primary methods of curing bacon: pumping and dry curing. Although less frequently used, FSIS still receives label applications for immersion-cured bacon.

"Pumped" bacon has curing ingredients that are injected directly into the meat to speed up the curing process and add bulk. This type of mass-produced bacon is held for curing for 6 to 24 hours before being heated. If not properly drained, pumped bacon can exude white liquid during frying.

"Dry-cured" bacon has a premeasured amount of cure mixture applied or rubbed onto the bacon belly surfaces, completely covering them. Additional cure may be rubbed in over a number of days, but the amount of added sodium nitrite cannot exceed 200 parts per million (ppm). After the curing phase, the bacon may be left to hang for up to 2 weeks to draw out moisture. Less time is needed if it is going to be smoked. Because of the lengthy processing time and labor required, dry-cured bacon is more expensive than the more mass-produced, pumped bacon.

"Immersion cured bacon is placed in a brine solution containing salt, nitrite and flavoring material, or in a container with salt, nitrite and flavoring material, for 2 to 3 days. Sugar, honey or maple syrup may be added to the brine. The meat must then be left to hang until it is cured.

Yes, you can make bacon at home. For instructions, contact your local extension office.

To make bacon safe to store at room temperature (shelf stable), it is precooked in the plant to have a water activity at or below 0.85 to control Staphylococcus aureus. The cooked yield is 40% of the raw weight.

"Bacon" can only be made from pork bellies, which are red meat by definition. Pork is classified as "livestock," and all livestock are considered "red meat." Bacon can also be made from other species of livestock (e.g., beef) and poultry (e.g., turkey). These types of bacon products require a descriptive name such as, "beef bacon-cured and smoked beef plate", and "turkey bacon-cured turkey thigh meat"

Salt pork is not bacon. Although it is salted, it is much fattier, and, unlike bacon, it is not smoked. It is generally cut from the hog's belly or side. Because salt pork is so salty, cooks often blanch or soak it to extract some of the salt before using.

Yes, bacon is made with salt as a curing agent. Nitrite, but not nitrate, is the other most frequently used additive. Bacon may also contain other additives such as sugars, maple sugar, wood smoke, flavorings and spices. Pumped bacon (see above) must also contain either ascorbate or sodium erythorbate (isoascorbate), which greatly reduces the formation of nitrosamines by accelerating the reaction of nitrite with the meat.

At certain levels, salt prevents the growth of some types of bacteria that spoil meat. Salt prevents bacterial growth either by directly inhibiting it or by its drying effect. Most bacteria require substantial amounts of moisture to live and grow.

Sodium nitrite produces the pink color (nitrosohemoglobin) in cured bacon. Nitrite also greatly delays the development of the Clostridium botulinum toxin (botulism); develops a cured-meat flavor; retards the development of rancidity, off-odors and off-flavors during storage; and inhibits the development of a warmed-over flavor.

Sugar is added to reduce the harshness of salt. Spices and other flavorings are often added to achieve a characteristic "brand" flavor. Most, but not all, cured meat products are smoked after the curing process to impart a smoked meat flavor.

Under certain conditions not yet fully understood, the products from the natural breakdown of proteins known as "amines" can combine with nitrites to form compounds known as "nitrosamines." There are many different types of nitrosamines, most of which are known carcinogens in test animals.

Not all cured meat products contain nitrosamines; however, when present, they usually are in very minute amounts. Many variables influence nitrosamine levels: amount of nitrite added during processing, concentrations of amines in meat, type and amounts of other ingredients used in processing, actual processing conditions, length of storage, storage temperatures, method of cooking and degree of doneness.

Researchers at the USDA's" with the USDA's Agricultural Research Service found that the addition of vitamin C (also known as ascorbate) and vitamin E (also known as tocopherol) reduced the levels of nitrosamines in fried bacon and in nitrite-cured products. The findings led to changes in federal regulations and industry processing to minimize consumer exposure to nitrosamines. USDA now requires adding 550 ppm of either sodium ascorbate or sodium erythorbate to pumped bacon. This addition greatly reduces the amount of free nitrite and, free nitrite and minimizes the formation of nitrosamines. This regulation is found in Title 9 of the Code of Federal Regulations, 424.22(b)(1).

A bacon cooking study, "Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon" (Journal of Science, Vol. 39, pages 314-316), showed no evidence of nitrosamines in bacon fried at 210 degrees for 10 minutes (raw), 210 degrees for 15 minutes (medium well), 275 degrees for 10 minutes (very light) or 275 degrees for 30 minutes (medium well). But when bacon was fried at 350 degrees for 6 minutes (medium well), 400 degrees for 4 minutes (medium well) or 400 degrees for 10 minutes (burned), some nitrosamines were found. Thus, well-done or burned bacon is potentially more hazardous than less well-done bacon. Also, bacon cooked by a microwave has less nitrosamine than fried bacon.

The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm for both pumped and immersion-cured bacon.

Bacon can be manufactured without the use of nitrite, but must be labeled "Uncured Bacon, No Nitrates or Nitrites added" and bear the statement "Not Preserved, Keep Refrigerated Below 40 degrees At All Times". If the final product has been dried according to USDA regulations, or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more, the label does not have to carry the handling statement of "Not Preserved, Keep Refrigerated below ___"  Recent research studies have shown for products labeled as uncured, certain ingredients added during formulation can naturally produce small amounts of nitrates in bacon and, therefore, must be labeled with the explanatory statement "no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt etc."

All bacon found in retail stores is either USDA inspected for wholesomeness or inspected by state systems that have standards equal to the federal government. Each animal, from which the bacon is made, is inspected for signs of disease. The "Inspected and Passed by USDA" seal ensures the bacon is wholesome.

Bacon is not graded.

No hormones are used in the raising of hogs. Hormones are not permitted in pork by federal regulations; therefore, bacon cannot have added hormones.

Antibiotics may be given to prevent or treat disease in hogs. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system and won't be in the meat.

FSIS randomly samples pork at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.

Pork, like other raw animal muscle foods, frequently contains bacterial pathogens. Some foodborne pathogenic microorganisms that can be found in pork, as well as other meats and poultry, are Salmonella, Staphylococcus aureus, Toxoplasma gondii, Campylobacter, Yersinia enterocolitica and Listeria monocytogenes. They are all destroyed by cooking.

Humans may contract trichinosis, caused by the parasite Trichinella spiralis, by eating undercooked pork. Much progress has been made in reducing trichinosis in grain-fed hogs, and cases in humans have greatly declined since 1950.

Yes, bacon can be labeled as "natural" if the bacon is "uncured." This means the bacon does not contain nitrites or nitrates as direct additive curing agents. Therefore, the bacon would meet the definition for "natural" (minimally processed, no artificial ingredients) and can be labeled as "Natural* Uncured Bacon (No Nitrates or Nitrites Added, Not Preserved, Keep Below 40 degrees At All Times), *Minimally Processed, No Artificial Ingredients."

Yes, if the bacon is made from certified organic meat or poultry, the bacon can be labeled "organic."

Generally, a nutrition facts panel is required on both cooked and raw bacon products.

Yes, FSIS requires safe handling instructions on packages of bacon and all other raw or partially cooked meat and poultry products as part of a comprehensive effort to protect consumers from foodborne illness.

Yes, it is possible for turkey bacon to contain pork, but it must be included on the label name or in the ingredients statemen. All ingredients used in the manufacture of a meat product must be listed in the ingredient statement on the package.

"Bacon bits" are made from 100% real bacon. These products are inspected by USDA. The label and ingredient statement on the jars and resealable pouches will display the product information. For comparison, 1 tablespoon of real bacon bits is equivalent to 1 1/2 strips of bacon.

Imitation products are made from a soy-based product that have a bacon texture and flavor but are kosher and vegetarian. Soy-based products are inspected by the Food and Drug Administration. Companies should not be using the term "bacon" on products not made from pork bellies.

Product dating (i.e., applying "sell-by" or "use-by" dates) is not required by federal regulations. However, many stores and processors may voluntarily choose to date packages of bacon. Use or freeze products with a "sell-by" date within 7 days of purchase. If the manufacturer has determined a "use-by" date, observe it. It's always best to buy a product before its date expires. It's not important if a date expires after freezing bacon because all foods stay safe while frozen.

When buying bacon, look for slices with long veins of lean pink meat and a relatively small amount of fat. If the package bears an expiration date, purchase the package before the date expires.

Washing raw bacon before cooking it is not recommended. Any bacteria that might be present on the surface would be destroyed by cooking.

How to Handle Bacon Safely

Raw Bacon
  • Select the bacon just before checking out at the supermarket register.
  • Take the bacon home immediately and refrigerate it at 40 °F or below.
  • Use within 7 days or freeze (0°F).
Cooked Bacon Products
  • Read the product label for handling instructions.
  • For refrigerated, cooked bacon, select it just before checking out at the supermarket register.
  • Take the bacon home immediately and refrigerate it at 40°F or below.
  • For shelf-stable, cooked bacon, store the product at 85°F or below. Refrigerate after opening.
  • Observe the manufacturer's recommended "use-by" date.

How to Thaw Bacon Safely

There are three safe ways to thaw bacon: in the refrigerator, in cold water and in the microwave. Never defrost bacon on the kitchen counter or at room temperature.

In the Refrigerator

It's best to plan for slow, safe thawing in the refrigerator. After defrosting bacon by this method, it will be safe in the refrigerator for 7 days before cooking. If you decide not to use the bacon during this time, you can safely refreeze it without cooking it first.

In Cold Water

This method is faster than refrigerator thawing. The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the bacon may absorb water, resulting in a watery product. Submerge the bag in cold tap water, changing the water every 30 minutes so it continues to thaw. A one-pound package of bacon may thaw in an hour or less. If thawed completely, the food must be cooked immediately.

In the Microwave

When thawing bacon in the microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present will not be destroyed.

Foods defrosted in the microwave or by the cold-water method should be cooked before refreezing because they may have been held at temperatures above 40 degrees, where bacteria can multiply.

It is safe to cook bacon from the frozen state.

Safe Cooking

The three main ways to cook bacon are in a skillet or pan on the stove, in a conventional oven or in the microwave. The length of time to cook bacon depends upon the type and thickness of the bacon, the heat used and the desired crispness.

To what temperature should bacon be cooked?

It's very difficult to determine the temperature of a thin piece of meat such as bacon, but if cooked crisp, it should have reached a safe temperature. Cooked, cured meat such as bacon can remain pink due to its curing agents, even when the meat has reached a safe temperature.

Partial Cooking

Never brown or partially cook raw bacon and then refrigerate to finish cooking later. This is because any bacteria present will not be destroyed. Cook bacon completely before removing it from the heat source.

How can precooked bacon be reheated?

While it is safe to eat precooked bacon from the package, you may desire to reheat it. To reheat, follow the package directions or place the strips on a microwave-safe plate or a paper towel and microwave for about 10 seconds per strip.

Home Storage of Bacon Products

These short, but safe, time limits compiled from a variety of sources will help keep refrigerated bacon from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.

Product Pantry Refrigerator 40°F or Below Freezer 0 degrees or Below
Salt Pork Not applicable (N/A) 1 month 4 to 6 months
Bacon N/A 7 days 4 months
Beef Bacon N/A 7 days 4 months
Canadian Bacon, Sliced N/A 3 to 4 days 4 to 8 weeks
Poultry Bacon N/A 7 days 4 months
Pancetta N/A 7 days 4 months
Dry-Cured Sliced Bacon 10 days without refrigeration 4 weeks in the refrigerator 3 months
Dry-Cured Slab Bacon 3 weeks without refrigeration 4 to 6 weeks in the refrigerator 3 months
Bacon Cured Without Nitrites N/A 3 weeks in the refrigerator 6 months
Leftover Cooked Bacon, Cooked by Consumer N/A 4 to 5 days 1 month
Baby Food With Fresh Bacon Observe “use-by” date. 2 to 3 days after opening (leftovers not heated) 1 month
Cooked Bacon, Purchased Shelf Stable Unopened in the pantry (stored below 85 degrees) until the “use-by” date on the package After opening, refrigerate and use within 5 to 14 days. See product package for specific recommendations. 3 months
Cooked Bacon, Purchased Refrigerated Observe manufacturer's "use-by" date. Observe manufacturer's "use-by" date. 3 months for best quality
Canned Bacon in Pantry 2 to 5 years in pantry 3 to 4 days after opening 2 to 3 months after opening
Bacon Bits, Made With Real Bacon Unopened in pantry, good until “sell-by” date After opening, refrigerate up to 6 weeks. 1 to 2 months
Imitation Bacon Bits Made With Soy 4 months in pantry Refer to jar for refrigerator storage. Not necessary for safety.

Glossary of Bacon Terms

Baby Food With Fresh Bacon: Bacon without nitrites must be shown in the ingredients statement as bacon (water, salt, sugar, etc., without nitrates or nitrites). Nitrites and nitrates are not acceptable in baby and toddler foods. (Nitrate is prohibited in all bacon.)

Back Bacon (United Kingdom): Most bacon consumed in the U.K. is back bacon, also called short back bacon. The cut comes from the loin in the middle of the back of the animal. It is a lean, meaty cut of bacon, with relatively less fat compared to other cuts.

Back Rashers (Irish): Pork bacon made from the meat on the back of the pig. This type of bacon is part of a traditional Irish breakfast.

Bacon: The cured belly of a swine (hog) carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., "pork shoulder bacon."

Bacon and Pork Sausage: Product is formulated with a high percentage of bacon (usually bacon ends and pieces) with at least 20% pork.

Bacon Arkansas and Arkansas Style Bacon: Product which is identified as "Arkansas Bacon" or "Arkansas Style Bacon" is produced from the pork shoulder blade Boston roast. The pork shoulder blade Boston roast includes the porcine muscle, fat and bone; cut interior of the second or third thoracic vertebra; posterior of the atlas joint (first cervical vertebra); and dorsal of the center of the humerus bone.

For "Arkansas Bacon," the neck bones and rib bones are removed by cutting close to the underside of those bones. The blade bone (scapula) and the dorsal fat covering, including the skin (clear plate), are removed, leaving no more than one-quarter inch of fat covering the roast. The meat is then dry cured with salt, sugar, nitrites and spices, and smoked with natural smoke.

The meat may not be injected or soaked in curing brine, nor may any artificial or liquid smoke be applied to the meat. Product that is prepared outside the state of Arkansas, but in the manner prescribed, may be identified as "Arkansas Style Bacon." The true product name must be shown as "Boneless Cured Pork Shoulder Butt."

Bacon (Canned - Pasteurized): A shelf-stable item, which must have at least 7% brine concentration.

Bacon (Cooked): Not to yield more than 40% bacon - 60% shrink required. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) may be used as antioxidants in precooked bacon at level of 0.01% individually or 0.02% collectively, based on fat content. Tertiary butylhydroquinone (TBHQ) can be used in products as an antioxidant (reduces the damage from oxygen) in combination with the preservatives BHT and BHA, but it can not be used alone except in cooked bacon.

Bacon-Like Products: Bacon-like products, including poultry bacon, labeled with "bacon" in the name must follow the same requirements as those applied to pork bacon. These requirements include, but are limited to, limits on restricted ingredients and the requirement that the bacon must return to "green weight" (see below).

Bacon Products: The bacon products intended for further cooking before consumption, i.e., slab bacon for deli slicing, can be labeled "certified," "roasted" or "partially cooked" provided the product is cooked to 148°F and the labeling clearly indicates the product is intended to be further cooked before consumption.

Beef Bacon: Beef bacon is a cured and smoked beef product sliced to resemble regular bacon. It is prepared from various beef cuts and offered with a variety of coined names, including "Breakfast Beef," "Beef Bacon," etc. A common or usual name is required, e.g., "Cured and Smoked Beef Plate," and should be shown contiguous to the coined name.

Canadian Bacon: In the United States, "Canadian" bacon is plain lean "back bacon" (see above) made from the loin, and it is trichina treated. It is simply called "back bacon" in Canada, where "Canadian bacon" is traditionally unsmoked back bacon that has been sweet pickle cured and coated in yellow cornmeal. This variation is also known as peameal bacon, because, in times past, a mixture of ground yellow peas was used for coating to improve curing and shelf-life.

Certified: If pork is treated to eliminate Trichinella spiralis, and the processing company demonstrates that viable trichinae have been destroyed or rendered ineffective in causing infection, the resulting pork can be labeled as "certified pork."

Dixie Bacon or Dixie Square: Bacon made from cured and smoked cheeks of pork. The true product name, e.g., "Pork Jowl Dixie Bacon, Cured and Smoked" shall appear on the label.

Finished Weight: The final weight of cured pork bellies after processing. The weight of cured pork bellies ready for slicing and labeling as "Bacon" shall not exceed the weight of the fresh, uncured pork bellies (green weight).

Green Weight: The weight of fresh pork bellies, normally skinned and trimmed, prior to pumping with curing solution.

Organic Bacon: Bacon can be certified organic if made from organically raised meat or poultry.

Pancetta (pan-chet-uh): Italian streaky bacon, smoked or green (unsmoked), with a strong flavor. It is usually cured in salt and spices and then air-dried. The name is diminutive of pancia, meaning "belly."

Poultry Bacon: Poultry bacon products are acceptable and may be designated as (Kind) Bacon. However, a true descriptive name must appear contiguous to (Kind) Bacon without intervening type or design, in letters at least one-half the size of the letters used in the (Kind) Bacon, and in the same style and color and on the same background. An example of an acceptable designation is "Turkey Bacon - Cured Turkey Breast Meat - Chopped and Formed." The descriptive name can serve alone as the product name. If poultry bacon is cooked and ready to eat from the package, the label will have statements such as "fully cooked" or "ready to eat." If poultry bacon is not ready to eat, it is required to bear safe handling instructions.

Streaky Bacon: The name for North American bacon in the United Kingdom and Ireland. It comes from the belly of a pig and is very fatty with long veins of fat running parallel to the rind. It is also called "streaky rashers."

Turkey Bacon: (see "Poultry Bacon")

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Last Updated: May 23, 2024
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