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 email 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) Assistant Professor and Extension Specialist Department of Poultry Science Auburn University 260 Lem Morrison Dr Auburn, AL 36849 Phone: (334) 844-2610 dvb0006@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 cals.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. John Marcy (Coordinator) Professor and Poultry Processing Specialist University of Arkansas Poultry Science O-203 Poultry Science Center Fayetteville, AR 72701 Phone: (479) 575-2211 Fax: (479) 575-8775 jmarcy@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
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	Dr. Lillie Monroe-Lord (Coordinator) UDC Cooperative Extension Bldg. 410 8th Street, NW Washington, DC 20008 Phone: (202) 274-7125 Fax: (202) 274-7130
Florida	Dr. Larry Eubanks (Coordinator) University of Florida Meat Processing Center P.O. Box 110910 Gainesville, FL 32611 Phone: (352) 392-7524 Fax: (352) 392-7528 leubanks@ufl.edu Dr. Ray Mobley (Coordinator) Extension Veterinarian University of Florida 202-G Perry Paige Bldg. South FAMU CESTA Tallahassee, FL 32307 Phone: (850) 412-5252 Fax: (850) 561-2151 ray.mobley@famu.edu
Georgia	Dr. Anand Mohan (Coordinator) 240 Food Science Bldg. Department of Food Science & Technology University of Georgia Athens, GA 30602-2610 Phone: (706) 542-6674 anandm@uga.edu 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
Hawaii	University of Hawai’i at Manoa College of Tropical Agriculture and Human Resources Cooperative Extension Service https://cms.ctahr.hawaii.edu/ce
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 West State St 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) Assistant Professor and Seafood Extension Specialist 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. Robson Machado (Coordinator) Assistant Extension Professor and Food Science Specialist University of Maine Cooperative Extension University of Maine 346 Hitchner Hall Orono, ME 04469 Phone: (207) 581-3144 robson.machado@maine.edu Dr. Jason Bolton (Coordinator) Extension Professor and Food Safety Specialist, University of Maine Cooperative Extension Area Coordinator of the Innovation Program, University of Maine Business School 5735 Hitchner 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	Dr. Amanda Kinchla (Coordinator) Extension Associate Professor Room 346 Chenoweth Laboratory Phone: (412) 545-1017 Amanda.kinchla@foodsci.umass.edu
Michigan	Dr. Jeannine P. Schweihofer (Coordinator) Senior Meat Quality Extension Educator Michigan State University Extension 200 Grand River Avenue, Suite 102 Port Huron, MI 48060 Phone: (810) 989-6935 Fax: (810) 985-3557 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) Assistant 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) Assistant Extension Professor Mississippi State University Extension Service Department of Food Science, 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
Montana	Dr. Jane Ann Boles (Coordinator) Animal and Range Science 103 Animal Sciences Building P.O. Box 172900 Bozeman, MT 59717-2900 Phone: (406) 994-7352 Fax: (406) 994-5589 jboles@montana.edu
Nebraska	Byron D. Chaves, PhD. Assistant Professor & Food Safety Extension Specialist University of Nebraska-Lincoln 272 Food Innovation Center Lincoln, NE 68588 Phone: (402) 472-2196 byron.chaves-elizondo@unl.edu
Nevada	Dr. Amilton de Mello (Coordinator) Associate Professor of Meat Science and Food Safety State Specialist - Meats and Food Safety University of Nevada, Reno 1664 N. Virginia St. Reno, NV 89557 Phone: (775) 784-6648 amilton@cabnr.unr.edu
New Hampshire	Dr. Catherine Violette (Coordinator) University of NH Cooperative Ext. Food Safety & Nutrition 129 Main Street 209 Kenall Hall Durham, NH 03824 Phone: (603) 862-1148 Fax: (603) 862-3758 catherine.violette@unh.edu
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. Nancy Flores Extension Food Technology Specialist New Mexico State University 940 College Dr Las Cruces NM 88003 Phone: (575) 646-1179 Fax: (575) 646-1889 naflores@nmsu.edu
New York	Ms. Kimberly Bukowski Extension Specialist Cornell University Stocking Hall West Ithaca, NY 14853 Phone: (607) 254-3313 Krb14@cornell.edu
North Carolina	Dr. Lynette Johnston Assistant Professor and Food Safety Extension Specialist Department of Food, Bioprocessing, and Nutrition Sciences North Carolina State University Raleigh, NC 27695-7624 Phone: (919) 515-3007 Fax: (919) 515-7124 lmkleman@ncsu.edu Dr. Patricia A. Curtis, Ph.D., CFS (Coordinator) Professor & Department Head Prestage Department of Poultry Science College of Agriculture and Life Sciences NC State University Box 7608 Raleigh, NC 27695-7608 Phone: (919) 515-2626 pcurtis@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 351 NDSU Dept 7270 P.O. Box 6050 Fargo, ND 58108-6050 Phone: (701) 231-7187 Fax: (701) 231-8568 julie.garden-robinson@ndsu.edu Dr. Robert Maddock (Coordinator) North Dakota State University 100 Hulz Hall Fargo, ND 58108-6050 Phone: (701) 231-8975 Fax: (701) 231-7590 robert.maddock@ndsu.edu
Ohio	Dr. Lynn Knipe (Coordinator) Ohio State University 2015 Fyffe Court Columbus, OH 43210 Phone: (614) 292-4877 Fax: (614) 292-0218 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	The University of Rhode Island Cooperative Extension 3 East Alumni Avenue Kingston RI 02881 Phone: (401) 874-2900 coopext@uri.edu
South Carolina	Dr. Julie K. Northcutt (Coordinator) Professor and Extension Leader, 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 (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
Utah	Dr. Brian A Nummer Food Safety Specialist Utah State University Food Safety Extension 8700 Old Main Hill Logan, UT 84322 Brian.nummer@usu.edu
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
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. Barbara Ingham (Coordinator) Food Safety Specialist University of Wisconsin 1605 Linden Drive Madison, WI 53706 Phone: (608) 263-7383 Fax: (608) 262-6872 bhingham@wisc.edu Dr. Jeff Sindelar (Coordinator) Associate Professor Extension Meat Specialist 1805 Linden Drive University of Wisconsin-Madison Madison, WI 53706 Phone: (608) 262-0555 jsindelar@wisc.edu
Wyoming	Dr. Warrie Means (Coordinator) Associate Professor and Extension Meat Specialist Department of Animal Science University of Wyoming 1000 East University Avenue Department 3684 Animal Science Shipping Address: 16th and Gibbon Laramie, WY 82071-2000 Phone: (307) 766-5283 Fax: (307) 766-2355 means@uwyo.edu

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.