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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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  • Careers
    • Apply for a Job
    • Job Opportunities
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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
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    • Federal Employee Benefits Summary
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      • HPAI (H5N1) Information
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      • Exit Interview Guide
    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
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      • 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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        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
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      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
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        • Cooperative Agreements FY 2003
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      • Import & Export Library
        • Eligible Foreign Establishments
        • Eligible U.S. Establishments by Country
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        • FSIS Import Procedures for Meat, Poultry & Egg Products
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HACCP Validation

Validation is the process of demonstrating that the HACCP system as designed can adequately control identified hazards to produce a safe product. There are two distinct elements to validation:

  • The scientific or technical justification or documented basis for the system. This consists of having scientific and technical documentation that demonstrate that the designed process can control the identified hazard. In other words, will the HACCP work in theory?, and
  • The initial practical demonstration proving the system can perform as expected. This consists of having records which demonstrate the plan in operation, the HACCP plan achieves what is expected to achieve. In other words, does the plan work in practice?

What is the responsibility of the establishment? 

The establishment is responsible for all aspects of developing and implementing the HACCP plan including validation of the adequacy of the process that insures all food safety hazards are under control. The following describes what validation is.

What is the HACCP regulatory requirement for validation?

Section 417.4 of the meat and poultry regulations requires that each establishment validate the adequacy of its HACCP plans in controlling those food safety hazards identified during the hazard analysis. The hazard analysis must have supporting documentation for each step of a HACCP plan in order to show that the establishment accounts for all hazards likely to occur. Specifically, the processing steps that reduce, eliminate, or prevent food safety hazards - critical control points - and their accompanying critical limits must be validated. Initial validation contains the recorded documentation that shows that the HACCP plan functions as intended.

What type of documentation does FSIS expect for validation?

The documentation assembled to validate a HACCP plan are usually of two types:

  • HACCP design type of documentation: Theoretical principles, expert advice from processing authorities, scientific data, or other information demonstrating that particular process control measures can adequately address specified hazards, and
  • HACCP execution type of documentation: In-plant observations, data, measurements, test results, or other information demonstrating that the control measures, as written into a HACCP plan, can be operated within a particular establishment to achieve the intended food safety objective.

Validation data for any HACCP plan must include some practical data or information reflecting an establishment's actual experience in implementing the HACCP plan. This is because validation must demonstrate not only that the HACCP plan is theoretically sound, but also that the establishment can implement it and make it work on a day by day basis.

What are some examples of supporting documentation that may be used by the establishments to support the scientific design or technical justification or documented basis for their HACCP system?

  • Scientific journal articles or other published scientific literature;
  • FSIS regulations, or regulatory performance standards;
  • FSIS compliance guidelines;
  • FSIS directives;
  • Industry standards or surveys;
  • Trade association guidelines;
  • Pathogen modeling programs;
  • Processing authority documents, instructions, or research;
  • Written information from industry experts or consultants;
  • University extension publications;
  • In-plant studies, research or historical data;
  • Written materials from equipment manufacturers.

  • Information for Industry
    • PowerPoint: HACCP Systems Validation Industry Webinar, December 21, 2015
    • PowerPoint: Initial Validation Requirements: Understanding the FSIS Compliance Guideline for HACCP Systems Validation, Grocery Manufacturer’s Association Webinar, December 9, 2015
  • Instructions for FSIS Personnel
    • Instructions for Verifying Validation Requirements During Performance of the Hazard Analysis Verification (HAV) Task
      FSIS Notice 32-17 reissues the instructions in FSIS Notice 78-15 for inspection program personnel (IPP) to follow when verifying compliance with validation requirements (9 CFR 417.4) as outlined in FSIS Directive 5000.6, Performance of the Hazard Analysis Verification (HAV) Task.
    • FSIS Directive 5000.6 Performance of the Hazard Analysis Verification (HAV) Task
      This directive provides inspection program personnel (IPP) instructions for performing the Hazard Analysis Verification (HAV) task.
  • Training FSIS Provided on the Final HACCP Systems Validation Guidelines
    • Video: HACCP Validation Training
      • PowerPoint: HACCP Systems Validation Training
  • HACCP Systems Validation (May 14, 2015)
    • Docket No. FSIS-2009-0019
    • FSIS Compliance Guideline HACCP Systems Validation (April 2015)
    • HACCP Systems Validation Meeting
      Docket No. FSIS-2009-0019 (May 29, 2013)
  • Regulatory Compliance Guides

Helpful Web Sites

Note: Links to sites outside USDA open in a new window.

  • University of Wisconsin, Center for Meat Process Validation
    http://meathaccp.wisc.edu/
  • Ohio State University, Departments of Animal Sciences
    https://meatsci.osu.edu
  • Texas A&M University, Department of Meat Science
    https://meat.tamu.edu/
  • Kansas State University, Department of Animal Sciences and Industry
    • HACCP and Food Safety Help for Small Meat and Food Processing Operations
      https://www.asi.k-state.edu/research-and-extension/meat-science/haccp/haccp-assistance.html
  • University of Nebraska-Lincoln, University of Nebraska Cooperative Extension
    http://foodsafety.unl.edu/
  • Penn State University, Department of Dairy and Animal Science
    http://foodsafety.psu.edu/
  • Iowa State University Meat Laboratory
    https://www.meatscience.ag.iastate.edu/meats-laboratory
  • Louisiana State University, Department of Food Science
    http://www.lsuagcenter.com/en/our_offices/departments/Food_Science/
  • North Carolina State University, Department of Food, Bioprocessing and Nutrition Science, Cooperative Extension
    https://fbns.ncsu.edu/extension_program/haccp.html
  • Montana State University Extension
    http://extn.msu.montana.edu/
  • Utah State University Extension
    https://extension.usu.edu/foodbiz/
  • University of Kentucky, Department of Animal & Food Sciences Food Science Program
    http://afs.ca.uky.edu/FoodScience
  • University of Florida, Department of Animal Sciences, Meat Extension
    http://animal.ifas.ufl.edu/meat_extension/index.shtml
  • Joint Institute of Food Safety and Applied Nutrition. The Institute is a jointly administered, multidisciplinary research and education program and includes research components from the FDA Centers for Food Safety and Applied Nutrition ( CFSAN) and Veterinary Medicine ( CVM), and University of Maryland.http://www.jifsan.umd.edu/

Coordinators are affiliated with Universities and provide additional one-on-one advice and assistance to small and very small plants related to HACCP and HACCP Validation. Coordinators also develop and provide training.

HACCP Coordinators may contact us with requests for updates or corrections to this list.

AL | AK | AZ | AR | CA | CO | CT | DE | DC | FL | GA | HI | ID | IL | IN | IA | KS | KY | LA | ME | MD | MA | MI | MN | MS | MO | MT | NE | NV | NH | NJ | NM | NY | NC | ND | OH | OK | OR | PA | PR | RI | SC | SD | TN | TX | UT | VT | VA | WA | WV | WI | WY

State

HACCP Coordinator

Alabama

Dr. Dianna Bourassa (Coordinator)
Associate Professor and Extension Specialist
Department of Poultry Science
Auburn University
260 Lem Morrison Dr
Auburn, AL 36849
Phone: (334) 844-2610
dvb0006@auburn.edu

Dr. Laura J. Garner (Coordinator)
Research Fellow
Department of Poultry Science
Auburn University
201 Poultry Science Bldg.
Auburn, AL 36849
Phone: (334) 844-2631
Laura.Garner@auburn.edu

Alaska

Cooperative Extension Service
Fairbanks State Office
1751 Tanana Loop, Room 101
P.O. Box 756180
Fairbanks, Alaska 99775
Phone: (907) 474-5211
Fax: (907) 474-2631
ces@alaska.edu

Arizona

Arizona Cooperative Extension Service
State Administration Office
1140 E South Campus Dr.
P.O. Box 210036
Tucson, AZ 85721-0036
https://extension.arizona.edu/

Arkansas

Dr. Gregory C. Phillips (Coordinator)
Dean, College of Agriculture
Arkansas State University
P.O. Box 1080
119 S. Caraway Road
State University, AR 72467-1080
Phone: (870) 972-2085
Fax: (870) 972-3885
gphillips@astate.edu

Dr. Tomi Obe (Coordinator)
Assistant Professor, Applied Poultry Food Safety
University of Arkansas
Poultry Science O-204 Poultry Science Center
Fayetteville, AR 72701
Phone: (479) 575-6687
toobe@uark.edu

California

Dr. John A. Henson, Ph.D. (Coordinator)
Professor, Meat Science
Department of Animal Science and Agricultural Education
California State University, Fresno
2415 E. San Ramon Ave. M/S AS75
Fresno, CA 93740-8033
Phone: (559) 278-3921
Fax: (559) 278-4101
jhenson@csufresno.edu

Colorado

Colorado State University Extension
1311 College Avenue
Fort Collins, CO
https://extension.colostate.edu
CSUEXT_StateAdminOffice@colostate.edu

Connecticut

Dr. Indu Upadhyaya, DVM, MVSc, PhD (Coordinator)
Assistant Extension Educator, Food Safety Faculty
University of Connecticut
24 Hyde Avenue
Vernon, CT-06066
Phone [office]: (860) 871-0776
Phone [cell]: (860) 786-8191
Indu.upadhyaya@uconn.edu

Delaware

Dr. Sue Snider (Coordinator)
University of Delaware
043 Townsend Hall
Newark, DE 19716-2150
Phone: (302) 831-1330
Fax: (302) 831-2822
snider@udel.edu  

District of Columbia

Lillie Monroe-Lord, PhD, RD, LD
Director, Center for Nutrition, Diet and Health
College of Agriculture, Urban Sustainability and Environmental Sciences
4250 Connecticut Ave. NW, Building 71, Office 5243
Washington, DC 20008
Office:202-274-7125
Cell: 202-841-1296
lmonroelord@udc.edu
 

Florida

Dr. Jason M. Scheffler
University of Florida
Department of Animal Sciences
P.O. Box 110910
Gainesville, FL 32611
Phone: (352) 392-9155
jmscheff@ufl.edu

https://animal.ifas.ufl.edu/extension/courses/haccp/

Georgia

Dr. Manpreet Singh (Coordinator)
Professor and Head
Department of Food Science and Technology
University of Georgia
211A Food Science and Technology Building
100 Cedar Street, Athens, GA 30602
Phone: 706-542-9971
Manpreet@uga.edu

Laurel L. Dunn, Ph.D. 
Department of Food Science & Technology 
Assistant Professor & Extension Coordinator
Food Science Building 
100 Cedar Street 
Athens, GA 30602
Phone: 706-542-0993 
laurel.dunn@uga.edu 
 

Hawaii

University of Hawai’i at Manoa
College of Tropical Agriculture and Human Resources
Cooperative Extension Service
https://cms.ctahr.hawaii.edu/ce
Phone: (808) 956-8139
extsec@hawaii.edu
 

Idaho

Ms. Janna Hamlett (Coordinator)
Food Processing Specialist
University of Idaho Extension
315 Falls Avenue East
Twin Falls, ID 83301
Phone: (208) 731-9363
jannav@uidaho.edu

Illinois

University of Illinois at Urbana-Champagne
Illinois Extension
111 Mumford Hall (MC-710)
1301 W. Gregory Drive.
Urbana, IL 61801
Phone: (217) 333-5900
https://extension.illinois.edu

Indiana

Purdue University Extension
615 Mitch Daniels Blvd.
West Lafayette, IN 47907-2053
Phone: (765) 494-8491
https://extension.purdue.edu
extension@purdue.edu 

Iowa

Dr. Joe Cordray (Coordinator)
Iowa State University
Extension Meat Specialist
194 Meat Laboratory
Ames, IA 50011-3150
Phone: (515) 294-4266
Fax: (515) 294-6328
Jcordray@iastate.edu

Kansas

Dr. Elizabeth Boyle (Coordinator)
Professor and Meat Science Specialist
Kansas State University
249 Weber Hall
Manhattan, KS 66506-0201
Phone: (785) 532-1247
Fax: (785) 532-7059
lboyle@ksu.edu  

Kentucky

Dr. Gregg Rentfrow (Coordinator)
Extension Professor - Meat Science
University of Kentucky
College of Agriculture, Food, and Environment
Department of Animal and Food Sciences
205 W.P. Garrigus Building
Lexington, KY 40508
Phone: (859) 257-7550
Gkrent2@uky.edu

Louisiana

Dr. Evelyn Watts (Coordinator)
Associate Professor and Seafood Extension Specialist
Co-Director Seafood Processing Demonstration Lab
Louisiana State University AgCenter and Louisiana Sea Grant
201C Animal and Food Sciences Laboratories
Baton Rouge, LA 70803
Phone: (225) 578-5207
egwatts@agcenter.lsu.edu

Maine

Dr. Jason Bolton (Coordinator)
Associate Dean of UMaine Cooperative Extension
University of Maine Cooperative Extension
460 Estabrooke Hall
University of Maine
Orono, ME 04469
Phone: (207) 581-1366
Jason.bolton@maine.edu

Maryland

Dr. Rohan V. Tikekar (Coordinator)
Associate Professor and Extension Specialist
University of Maryland
Department of Nutrition and Food Science
3102 Marie Mount Hall
College Park, MD 20742.
Phone: (301) 405-4509
rtikekar@umd.edu

Dr. Chengchu (Cathy) Liu (Coordinator)
Seafood Technology Specialist
University of Maryland Extension (Sea Grant Extension Program)
UMES Center for Food Science and Technology, Rm 2115
11868 College Backbone Road
Princess Anne, MD 21853
Phone [office]: (410) 651-6636
Phone [cell]: (301) 852-8410
Fax: (410) 651-8498
Cathyliu@umd.edu

Massachusetts

Amanda Kinchla, M.S. (Coordinator)
Extension Professor
Room 346 Chenoweth Laboratory
Phone: (412) 545-1017
kinchla@umass.edu

Michigan

Dr. Jeannine P. Schweihofer (Coordinator)
Associate Institute Director, Agriculture and Agribusiness 
Michigan State University Extension
200 Grand River Avenue, Suite 102
Port Huron, MI 48060
Phone: (989) 996-0684
Grobbelj@msu.edu

Jason Hofman (Coordinator)
Department of Food Science & Human Nutrition
Michigan State University
474 S Shaw Lane, Room 3365
East Lansing, MI 48824
Phone: (517) 884.9470
Hofmanja@anr.msu.edu
Dr. Jeffrey Hamley, Ed.D. (Coordinator)
President
Saginaw Chippewa Tribal College
2274 Enterprise Drive
Mount Pleasant, MI 48858
Phone: (989) 775-4123
Fax: (989) 775-4528

Minnesota

Dr. Ryan Cox (Coordinator)
Associate Professor
Meat Science
Department of Animal Science
155D Haecker Hall
1364 Eckles Avenue
St. Paul, MN 55108-6118
Phone: (612) 624-3063
Fax: (612) 625-5789
ryancox@umn.edu

Mississippi

Dr. Courtney A. Crist (Coordinator)
Associate Extension Professor and Food Safety Specialist 
Mississippi State University Extension Service
Department of Biochemistry, Nutrition, and Health Promotion
Box 9805
Mississippi State, MS 39762
Phone: (662) 325-0852
cac400@msstate.edu   

Missouri

Dr. Andrew D. Clarke (Coordinator)
Associate Professor
246 Stringer Wing of Eckles Hall
Dept. of Food Science and Human Nutrition
University of Missouri
Columbia, MO 65211
Phone: (573) 882-2610
clarkea@missouri.edu

Dr. Lakshmikantha Channaiah (Coordinator)
Assistant Professor
Div. Food Nutrition & Exercise Sciences
251A William Stringer Wing
University of Missouri
Columbia, MO 65211
Phone: (573) 882-2673
lchannaiah@missouri.edu

Montana

Dr. Jane Ann Boles (Coordinator)
Meat Scientist
207 Animal Sciences Building
P.O. Box 172900
Bozeman, MT 59717-2900
Phone: (406) 994-7352
Meat Lab: (406) 994-5565
jboles@montana.edu

Nebraska

Byron D. Chaves, PhD.
Associate Professor & Food Safety Extension Specialist
University of Nebraska-Lincoln
Food Innovation Center
1901 N. 21st Street
Lincoln, NE 68588
Phone: (402) 472-2196
byron.chaves-elizondo@unl.edu

Nevada

Dr. Amilton de Mello (Coordinator)
Associate Professor of Meat Science and Muscle Biology
State Specialist - Meats and Food Safety
University of Nevada, Reno
1664 N. Virginia St.
Reno, NV 89557
Phone: (775) 784-6648
ademello@unr.edu

New Hampshire


University of NH
Cooperative Ext. Food Safety & Nutrition
Phone: (877) 398-4769
https://extension.unh.edu/agriculture-gardens/food-safety

New Jersey

Dr. Donald Schaffner (Coordinator)
Rutgers University
Dept. of Food Science
65 Dudley Rd.
New Brunswick, NJ 08901-8520
Phone: (848) 932-5411
don.schaffner@rutgers.edu

New Mexico

Dr Francine Giotto
Assistant Professor, Meat Science, Food Science and Technology
New Mexico State University
2980 South Espina St., Knox Hall 220
Las Cruces NM 88003
Phone: (575) 646-2492
fgiotto@nmsu.edu

Dr. Luis Sabillon-Galeas
Assistant Professor, Microbial Food Safety
Department of Family and Consumer Sciences
Box 30003, MSC 3470
Las Cruces, NM 88003-8003
Phone: (575) 646-1766
lsabillo@nmsu.edu
 

New York

Samuel D. Alcaine, Ph.D.
Associate Professor - Dairy Fermentations
Cornell University
Ithaca, NY
Office: (607)-255-9183
Cell: (414)-791-4952
alcaine@cornell.edu

North Carolina  

Dr. Clint Stevenson
Associate Professor
Department of Food, Bioprocessing, and Nutrition Sciences
North Carolina State University
Raleigh, NC 27695
Phone: (919) 800-9297
Cdsteve3@ncsu.edu

North Dakota

Dr. Julie Garden-Robinson Ph.D., R.D., L.R.D. (Coordinator)
Professor and Food and Nutrition Specialist
North Dakota State University Extension Service
Health, Nutrition and Exercise Sciences - EML 316
NDSU Dept 7270
P.O. Box 6050
Fargo, ND 58108-6050
Phone: (701) 231-7187
julie.garden-robinson@ndsu.edu

Ohio

Dr. Lynn Knipe (Coordinator)
Ohio State University
2015 Fyffe Court
Columbus, OH 43210
Phone: (614) 292-4877
Fax: (614) 292-2929
Knipe.1@osu.edu

Oklahoma

Dr. Ravi Jadeja (Coordinator)
Associate Professor & Food Safety Specialist
Oklahoma State University
106 Robert M. Kerr Food & Ag Products Center
Stillwater, OK 74078-6055
Phone: (405) 744-3922
Fax: (405) 744-6313
Ravi.Jadeja@okstate.edu

Dr. Peter Muriana (Coordinator)
Professor, Food Microbiology
Oklahoma State University
Department of Animal Sciences
109 Robert M. Kerr Food & Ag Products Center
Stillwater, OK 74078-6055
Phone: (405) 744-5563
Fax (405) 744-6313
peter.muriana@okstate.edu

Oregon

Dr. Joy Waite-Cusic (Coordinator)
Associate Professor of Food Safety Systems
Oregon State University
Wiegand Hall
3051 SW Campus Way
Corvallis, OR 97331
Phone: (541) 737-6825
Joy.waite-cusic@oregonstate.edu

Pennsylvania

Dr. Jonathan A. Campbell (Coordinator)
Meat Extension Specialist and Associate Professor
Department of Animal Science
Penn State University
350 Agricultural Science and Industries Building
University Park, PA 16802
Phone: (814) 867-2880
Fax: (814) 863-6042
meatscience@psu.edu

Puerto Rico

University of Puerto Rico Mayaguez
Phone: (787) 832-4040 ext. 5982
uprm.edu/ciag

Rhode Island University of Rhode Island
Nicole Richard, HACCP Coordinator
Food Safety Specialist
University of Rhode Island
530 Liberty Lane
West Kingston, RI 02892
Phone: 401-874-2977
Nicolerichard@uri.edu
 
South Carolina

Dr. Julie K. Northcutt (Coordinator) 
Professor, Food Safety & Nutrition Program
Department of Food, Nutrition & Packaging Sciences
Clemson University
Box 340316
Clemson, SC 29634 
Phone: (864) 656-3688 
jknorth@clemson.edu

Dr. Doug Smith (Coordinator) 
Extension Food Safety Specialist
Cooperative Extension Service
511 Westinghouse Road
Pendleton, SC 29670
dsmith8@clemson.edu

South Dakota

Dr. Christina Bakker
Assistant Professor and State Extension Specialist
Department of Animal Science
South Dakota State University
Animal Science Complex - Box 2170
Brookings, SD 57007
Phone: (605) 688-5436
Christina.bakker@sdstate.edu

Tennessee

The University of Tennessee Institute of Agriculture
Extension
2621 Morgan Circle
Knoxville, TN 37996
https://utextension.tennessee.edu

Texas

Dr. Kerri Harris Gehring (Coordinator)
HACCP Alliance National Coordinator
Texas A&M University
120 Rosenthal
2471 TAMU
College Station, TX 77843-2471
Phone: (979) 862-3643
Fax: (979) 862-3075
kharris@tamu.edu

Dr. John D. Kellermeier
Associate Professor Meat Science & Muscle Biology
Department of Agriculture
Angelo State University
ASU Station #10888
San Angelo, TX 76909
Phone: (325) 486-6746
JKellermeier@angelo.edu

Utah

Utah State University Food Safety Extension
https://extension.usu.edu/foodsafety/

Vermont

The University of Vermont Extension
Morrill Hall, Room 103
146 University Place
Burlington, VT 05405-0106
Phone: (802) 656-2990
https://www.uvm.edu/extension

Virginia

Dr. Joseph D. Eifert (Coordinator)
Dept. of Food Science and Technology
Virginia Tech
Human and Agricultural Biosciences Bldg. 1, Room 401B
1230 Washington St. SW
Blacksburg, VA 24061
Phone: (540) 231-3658
Fax: (540) 231-9293
jeifert@vt.edu

Washington

Dr. Jan Busboom (Coordinator)
Washington St. University
123 Clark Hall
Pullman, WA 99164-6310
Phone: (509) 335-2880
Fax: (509) 335-1082
busboom@wsu.edu

West Virginia

West Virginia University
Extension Service
PO Box 6031
29 Beechurst Ave.
Morgantown, WV 26505-6031
Phone: (304) 293-4221
https://extension.wvu.edu
extension.service@mail.wvu.edu

Wisconsin

Dr. Jeff Sindelar (Coordinator)
Professor & Extension Meat Specialist
Meat Science & Animal Biologics Discovery
Department of Animal & Dairy Sciences
1933 Observatory Drive
University of Wisconsin-Madison
Madison, WI 53706
Phone: (608) 262-0555
jsindelar@wisc.edu

Wyoming

Dr. Cody Gifford (Coordinator)
Assistant Professor Meat Science
University of Wyoming
1000 East University Avenue
Department 3684 Animal Science
Laramie, WY 82071-2000
Phone: (307) 766-4214
Fax: (307) 766-2355
cody.gifford@uwyo.edu

Fermented Products | Salt-cured Products | Dried Products | Poultry Products | Red Meat Products | Other

Fermented Products

Fermented Sausage

  • Nickelson, R., II, J. Luchansky, C. Kaspar, and E. Johnson. 1996. Update on dry fermented sausage Escherichia coli O157:H7 validation research. Report No. 11-316. Available at: https://meatsci.osu.edu/sites/meatsci/files/imce/1996_dry_fermented_sausage.pdf.

Summer Sausage

  • Calicioglu, M., Faith, N.G., Buege, D.R., and Luchansky, J.B. 1997. Viability of Escherichia coli O157:H7 in Fermented Semi-dry Low-Temperature-Cooked Beef Summer Sausage. J. Food Prot. 60(1): 1158-1162. Available at: https://meridian.allenpress.com/jfp/article/60/10/1158/167793/Viability-of-Escherichia-coli-O157-H7-in-Fermented.

Lebanon-Style Bologna

  • Getty, K.J.K, Phebus, R.K, Marsden, J.L., Schwenke, J.R., and Kastner, C.L. 1999. Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style Bologna. J. of Food Sci. 64(6): 1100-1107. Available at: https://onlinelibrary.wiley.com/doi/epdf/10.1111/j.1365-2621.1999.tb12290.x.

Salami

  • Deibel Laboratories/CHR. Hansen. 2017. Fate of Salmonella Spp., Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus Inoculated into a Non-Heated and Dried Salami Product. Available from CHR. Hansen Inc.
  • Faith, N. G., Parniere, N., Larson, T., Lorang, T.D., Kaspar, C.W., Luchansky, J.B. 1998. Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices. J. Food Prot. 61:377-382. Available at: https://meridian.allenpress.com/jfp/article/61/4/377/166976/Viability-of-Escherichia-coli-O157-H7-in-Salami.
  • Porto-Fett, A.C.S., Call, J.E., Shoyer, B.E., Hill, D.E., Pshebniski, C., Cocoma, G.J., and Luchansky, J.B. 2010. Evaluation of fermentation, drying, and/or high-pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami. Int. Journal of Food Micro. 140: 61-75.*

Pepperoni

  • Hinkens, J.C., Faith, N.G., Lorang, T.D., Bailey, P., Buege, D., Kaspar, C.W., Luchansky, J.B. 1996. Validation of Pepperoni Processes for Control of Escherichia coli O157:H7. J. Food Prot. 59(12): 1260-1266. Available at: https://meridian.allenpress.com/jfp/article/59/12/1260/167299/Validation-of-Pepperoni-Processes-for-Control-of.
  • Ihnot, A.M., Roering, A.M., Wierzba, R.K., Faith, N.G., Luchansky, J.B. 1998. Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni. International Journal of Food Microbiology. 40:117-121.
  • Faith, N.G., Parniere, N., Larson, T., Lorang, T.D., Luchansky, J.B. 1997. Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and subsequent storage of slices at 21, 4 and -20°C under air, vacuum and CO2. Int. Journal of Food Micro. 37:47-54.

Soujouk

  • Calicioglu, M., N. G. Faith, D. R. Buege, Luchansky, J.B. 2001. Validation of a Manufacturing Process for Fermented, Semidry Turkish Soudjouk to Control Escherichia coli O157:H7. J. Food Prot. 64(8):1156-1161. Available at: https://meridian.allenpress.com/jfp/article/64/8/1156/170007/Validation-of-a-Manufacturing-Process-for.
  • Calicioglu, M., N. G. Faith, D. R. Buege, Luchansky, J.B. 2002. Viability of Escherichia coli O157:H7 during manufacturing and storage of fermented, semidry soudjouk-style sausage. J. Food Prot. 65:1541-1544. Available at: https://meridian.allenpress.com/jfp/article/65/10/1541/167136/Viability-of-Escherichia-coli-O157-H7-during.
  • Porto-Fett, A.C.S., Hwang, C.A., Call, J.E., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B. 2008. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style semi-dry sausage. Food Microbiology. 25: 793-801.* Available at: https://meathaccp.wisc.edu/validation/assets/Dry%20Food%20Micro%2025.pdf.

Salt-cured Products

Basturma

  • Ingham, S.C., Searls, G., Buege, D.R.. 2006. Inhibition of Salmonella serovars, Escherichia coli O157:H7, and Listeria monocytogenes during dry-curing and drying of meat: a case study with basturma. J. Food Safety 26: 160-172.* Available at: https://meathaccp.wisc.edu/validation/assets/Dry%20JFS%2026.pdf.
  • Genigeorgis, C., Lindroth, S. 1984. The Safety of Basturma, An Armenian-type Dried Beef Product with Regard to Salmonella. Proceedings of the 30th European Meeting of Meat Research Workers. Bristol, UK. 217-224.

Country Cured Ham

  • Reynolds, A.E., Harrison, M.A., Rose-Morrow, R., Lyon, C.E. 2001. Validation of Dry Cured Ham Process for Control of Pathogens. J. Food Sci. 66:1373-1379. Abstract available at: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2001.tb15217.x.

Dried Products

Droëwors

  • Burnham, G.M., Hanson, D.J., Koshick, C.M., Ingham, S.C. 2008. Death of Salmonella Serovars, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes During the Drying of Meat: A Case Study Using Biltong and Droewors. J. Food Safety. 28:198-209.* Available at: https://meathaccp.wisc.edu/validation/assets/Dry%20JFS%2028.pdf.

Biltong

  • Burnham, G.M., Hanson, D.J., Koshick, C.M., Ingham, S.C. 2008. Death of Salmonella Serovars, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes During the Drying of Meat: A Case Study Using Biltong and Droewors. J. Food Safety. 28:198-209.* Available at: https://meathaccp.wisc.edu/validation/assets/Dry%20JFS%2028.pdf.
  • Karolenko, C.E., Bhusal, Ar., Nelson, J.L., Muriana, P.M. 2020. Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella Without a Heat Lethality Step. Microorganisms. 8(5): 791. Available at: https://www.mdpi.com/2076-2607/8/5/791/htm.
  • Naidoo, K., Lindsay, D. 2010. Survival of Listeria monocytogenes, and Enterotoxin-Producing Staphylococcus aureus and Staphylococcus pasteuri, During Two Types of Biltong-manufacturing Practices. Food Control. 21:1042-1050.*

Poultry

  • Anonymous. Microbial intervention strategies for Salmonella and Campylobacter reduction in commercial turkey processing. Anonymous. Anonymous. 2005.
  • E. del Rio, R. Muriente, and M. Proito. Effectiveness of Trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyaxeric acids against pathogenic bacteria on poultry during refrigerated storage. J Food Prot 70:2063-2071, 2007.
  • D. L. Fletcher and E. W. Craig. An evaluation of on-line reprocessing on visual contamination and microbiological quality of broilers. J Appl Poultry Res 6:436-442, 1997.
  • W. M. Fluckey, M. X. Sanchez, S. R. McKee, and et al. Establishment of a microbiological profile for an air-chilling poultry operation in the United States. J Food Prot 66:272-279, 2003.
  • R. Fries. Reducing Salmonella transfer during industrial poultry meat production. World's Poultry Science J 58:527-540, 578-579, 582-583, 588, 593, 2002.
  • W. O. James and J. C. Prucha. Effects of countercurrent scalding and postscald on the bacteriologic profile of raw chicken carcasses. JAVMA 201:705-708, 1992.
  • G. K. Kemp, M. L. Aldrich, and A. L. Waldroup. Acidified sodium chlorite antimicrobial treatment of broiler carcasses. J Food Prot 63:1087-1092, 2001.
  • G. K. Kemp, M. L. Aldrich, M. L. Guerra, and K. R. Schneider. Continuous online processing of fecal- and ingesta- contaminated poultry carcasses using an acidified chlorine antimicrobial intervention. J Food Prot 64:807-812, 2001.
  • H. S. Lillard. Levels of chlorine and chlorine dioxide of equivalent bactericidal effect in poultry processing. J Food Sci 44:1594-1597, 1979.
  • J. K. Northcutt and D. P. Smith. Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperatures. Poultry Sci 84:1648-1652, 2005.
  • O. A. Oyarzabal. Reduction of campylobacter spp. by commercial antimicrobials applied during the processing of broiler chickens: a review from the US perspective. J Food Prot 68:1752-1760, 2005.
  • D. P. Smith, J. K. Northcut, and M. T. Musgrove. Microbiology of contaminated or visibly clean broiler carcasses processed with an inside-outside bird washer. Int J Poultry Sci 4:955-958, 2005.

Red Meat

  • T. Aymerich, P. A. Picouet, and J. M. Monfort. Decontamination technologies for meat products. Meat Science 78:114-129, 2008.
  • R. T. Bacon, K. E Belk, and J. N. Sofos. Microbial populations on animal hides and beef carcasses at different stages in plants employing multiple-sequential interventions and decontaminations. J Food Prot 63:1080-1086, 2000.
  • E. Borch and P. Arinder. Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures. Meat Science 62:381-390, 2003.
  • J. M. Bosilevac, X. Nou, M. S. Osborne, and et al. Development and evaluation of an on-line hide decontamination procedure for use in a commercial beef processing plant. J Food Prot 68:265-272, 2005.
  • J. R. Edwards and D. Y. C. Fung. Prevention and decontamination of E. coli O157:H7 on raw beef carcasses in commercial beef abattoirs. J Rapid Methods and Automation in Microbiology 14:1-95, 2006.
  • B. L. Farrell, A. B. Ronner, and A. C. L. Wong. Attachment of Escherichia coli O157:H7 in ground beef to meat grinders and survival after sanitation with chlorine and peroxyacetic acid. J Food Prot 61:817-822, 1998.
  • K. Harris, M. F. Miller, and G. H. Loneragan. Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157:H7 and Salmonella Typhimurium in beef trim and ground beef in a simulated processing environment. J Food Prot 69:1802-1807, 2008.
  • R. D. Huffman. Current and future technologies for the decontamination of carcasses and fresh meat. Meat Science 62:285-294, 2002.
  • M. Hugas, M. Garriga, and J. M. Monfort. New mild technologies in meat processing: high pressure as a model technology. Meat Science 62:359-371, 2002.
  • N. Kalchayanand, T. M. Arthur, and J. M. Bosilevac. Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on beef heads during processing. J Food Prot 71:621-624, 2008.
  • S. L. Kochevar, Sofos JN, S. B. LeValley, and G. C. Smith. Effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washing. Meat Science 45:377-388, 1997.
  • S. E. Niebuhr, A. Laury, G. R. Acuff, and J. S. Dickson. Evaluation of nonpathogenic surrogate bacteria as process validation indicators for Salmonella enterica for selected antimicrobial treatments, cold storage, and fermentation in meat. J Food Prot 71:714-718, 2008.
  • X. Nou, M. Rivera-Betancourt, J. M. Bosilevac, and et al. Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and enterobacteriaceae on carcasses in a commercial beef processing plant. J Food Prot 66:2005-2009, 2003.
  • J. R. Ransom, K. E. Belk, J. N. Sofos, and et al. Comparison of intervention technologies for reducing Escherichia coli O157:H7 pm beef cuts and trimmings. Food Protection Trends 23:24-34, 2003.
  • J. A. Scanga, A. D. Grona, K. E. Belk, and et al. Microbiological contamination of raw beef trimmings and ground beef. Meat Science 56:145-152, 2002.
  • M. R. Stivariusn, F. W. Pohlman, K. S. McElyea, and J. K. Apple. Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide. Meat Science 60:299-305, 2003.
  • D. R. Woerner and et al. Preharvest processes for microbial control in cattle. Food Protection Trends 26:393-400, 2006.

Other

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

* Study did not achieve a 5-log reduction in Salmonella, Shiga-toxin producing Escherichia coli (STEC), or Listeria monocytogenes so additional supporting documentation should be provided.

Campylobactor 

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

E. coli 0157:H7 

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

Listeria monocytogenes 

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


 


Salmonella 

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

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