Food Safety Technologies FY 2003

The Food Safety and Inspection Service funded cooperative agreements in Fiscal Year 2003 to identify validated technologies suitable for small and very small plants and foster their adoption to enhance the beneficial affects of new technology on food safety and public health.

Validated Technologies Suitable for Small and Very Small Plants

The table below lists completed studies on new technology.

Hazard	Product/ Process	Food Safety Technologies
Fiscal Year 2003
Aerobic and Mesophilic Bacteria	Beef and Pork Carcasses	Development of a Carcass Sanitizing Spraying System for Small and Very Small Slaughterhouses. [C-9] Final Report Research Summary (PDF only)
Bacteria	Beef Trim for Ground Beef Patties	Reduction of Bacteria by Surface Flaming on Beef Trim for Ground Beef Patties. [C-19] Final Report Reduction of Bacterial Populations by Surface Flaming in Beef Trim Utilized for Ground Beef Patties in Food Service Operations (PDF only) Graphs (PDF only) Bacterial Populations Response to Surface Flaming In Beef Trim Destined for Retail Markets (PDF only)
E. coli and Aerobic Bacteria	Quail Carcasses	Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for Pathogen Reduction on Quail Carcasses in Small and Very Small Quail Processors. [C-28] Final Report Utilization of Organic Acids with Chlorinated Wash Water for Pathogen Reduction on Quail Carcasses, Using Direct Application Methods that would be Economically Feasible for Small and Very Small Quail Processors (PDF only) Calculations Table for the Lactic Acid/Peroxyacetic Acid Wash Experiments (PDF only)
E. coli, Salmonella, and Aerobic Bacteria	Pork and Beef Carcasses	Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for Pathogen Reduction on Pork and Beef Carcasses in Small and Very Small Meat Processing Plants. [C-29] Final Report Utilization of Spray Wash with Organic Acids (Peroxyacetic Acid and Lactic Acid) and Chlorinated Wash in Combination, Utilizing Direct Application Methods, for Pathogen Reduction on Pork and Beef Carcasses in Small and Very Small Meat Processing Plants (PDF only) Calculations Table for the Lactic Acid/Peroxyacetic Acid Wash Experiments (PDF only)
E. coli O157:H7 and Salmonella spp.	Raw Beef and Poultry	A study showing that there was no significant growth of Escherichia coli O157:H7 or Salmonella spp. found on meat samples when exposed to two different temperature-time tests; 50°F for 8 hours or to 72°F for 2 hours. [C-27-1] Final Report Growth of Escherichia coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst, and Cured Corned Beef: Implications for HACCP Plan Critical limits (PDF only)
E. coli O157:H7 and Salmonella spp.	Beef Trim and Ground Beef	Interventions for Controlling Food-Borne Pathogens in Beef Trim and Ground Beef. [C-45] Final Report Fact Sheet - Interventions for Controlling Food-Borne Pathogens in Beef Trim and Ground Beef (PDF only) Recommendations to Processors Poster - Validation of Antimicrobial Treatments to Reduce Escherichia coli O157:H7 and Salmonella spp. in Beef Trim and Ground Beef (PDF only) Ground Beef Interventions (PPT only)
Listeria	Interventions for Country Hams	Listeria Interventions for Country Hams. [C-20] Final Report Post-Packaging Pasteurization: Will it Work with Country-Cured Hams \| PPT Development of Appropriate Intervention Methods to Reduce the Occurrence of Pathogenic Bacteria on Country-Cured Hams (PDF only) Evaluation of Listeria (PDF only)
Listeria	Control of Beef Snack Sticks and Natural Casing Wieners	Critical Limits for Ready-To-Eat (RTE) Meat Products. Post-Processing Pasteurization of Beef Snack Sticks and Natural Casing Wieners to Control Listeria monocytogenes. [C-26] Final Report Evaluation of Small-Scale Hot-Water Post-Packaging Pasteurization Treatments for Destruction of Listeria monocytogenes on Ready-To-Eat Beef Snack Sticks and Natural Casing Wieners (PDF only)
Listeria	Ready-To-Eat Product	Critical Limits (Water Activity, pH, and Salt Concentration) for Fermentation and Cooking/Drying of Summer Sausage Products to Ensure No Growth of Listeria monocytogenes. [C-27-3] Final Report Center for Meat Process Validation - Annual Report on Research Supporting Critical Limit Choices (PDF only) Survival of Listeria monocytogenes During Storage of Ready-to-Eat Meat Products Processed by Drying, Fermentation, and/or Smoking (PDF only)
Listeria	Ready-To-Eat Meat and Poultry	Audit of Post-Lethality Environment of Very Small Processing Plants for Listeria Species. [C-37] Final Report Very Small Plant Listeria Audits - Audit of Post-Lethality Environment of Very Small Processing Plants for Listeria Species (PDF only)