Food Safety Technologies FY 2005
The Food Safety and Inspection Service funded Cooperative Agreements in FY 2005 to identify technologies feasible for small and very small plants and to foster their adoption to enhance the beneficial effects 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.
|Fiscal Year 2005|
|Food Safety Technologies|
|E. coli O157:H7, Salmonella spp.||Beef Jerky||
Evaluation of High Humidity and Wet Marinade for Beef Jerky [C-31]
|E. coli O157:H7, Salmonella spp.||Beef||
Reduction of Escherichia coli O157:H7 and Salmonella spp. Using Dry Chilling in Small Processing Plant Environments. [C-22]
|Salmonella spp||Beef/Summer Sausage||
Evaluation of Non-Pathogenic Surrogate Bacteria As Process Validation Indicators for Salmonella enterica [C-27]
Relationship between Level of Salmonella Enteriditis and Temperature Which Shell Eggs Have Been Held from Day of Lay until Day of Processing. [C-28]