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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
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    • Regulatory Enforcement
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    • Inspection Training & Videos
      • Humane Interactive Knowledge Exchange (HIKE) Scenarios
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      • Meat, Poultry and Egg Product Inspection Directory
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Constituent Update
Friday, October 02 2020

Constituent Update - October 2, 2020

FSIS to Participate in NARMS Public Meeting

The U.S. Food and Drug Administration (FDA) is hosting the National Antimicrobial Resistance Monitoring System (NARMS) public meeting Oct. 13-14, 2020. The purpose of this meeting is to present the progress that NARMS has made since the last public meeting in 2017, and to introduce the NARMS Strategic Plan: 2021-2025. As a NARMS partner agency, FSIS will moderate a session on antimicrobial resistance (AMR) updates from industry and consumer groups. FSIS will also make two presentations related to the agency’s antimicrobial resistance findings.

The public meeting will be hosted via a live webcast on October 13 from 10:30 a.m. to 4:00 p.m. ET and October 14 from 9:30 a.m. to 4:30 p.m. ET. Advance registration is required to attend the NARMS public meeting.

To register for the virtual public meeting, please provide complete contact information for each attendee, including name, title, affiliation, address, email, and telephone number to Kelly Covington, kelly.covington@fda.hhs.gov, by October 2 at 4:00 p.m. ET. A webcast link will be emailed to attendees prior to the scheduled meeting on October 6. 

A transcript of the meeting will be made available within 30 days after the meeting. It will be accessible at https://www.regulations.gov under docket number FDA-2020-N-1764. A link to the transcript will also be available. For more information go to the public meeting webpage.

Reminder: Upcoming FSIS Public Meeting

FSIS is hosting the below public meeting next week.

  • Food Safety: Consumer Outreach and Education Today and for the Future (October 6, 2020)
    • The public meeting has reached its capacity for oral comments. Interested parties can still submit written comments at http://www.regulations.gov.
    • The agenda for this meeting is posted here.

Additional information on the upcoming meeting and details on how to register can be found at http://www.fsis.usda.gov/meetings.

USDA Releases Revised HACCP and SSOP Guidance Materials

FSIS has updated its Hazard Analysis and Critical Control Point (HACCP) guide and three generic HACCP models. The agency has also developed a new Sanitation Standard Operating Procedures (SSOP) guide. The guides and the models are intended to assist establishments in meeting regulatory requirements to produce safe and wholesome products. Additional models will be posted as they are revised.

FSIS had made the materials available to assist industry including:

  • Small and very small plants that need to develop their first HACCP plan or add an additional plan to their HACCP system.
  • Businesses that are seeking a federal grant of inspection to operate a meat or poultry establishment. 
  • Existing establishments that need to create a new HACCP plan or that need guidance when performing a HACCP plan reassessment.

The updated guides and models reflect changes in FSIS policy and lessons learned about implementing HACCP since its inception. The materials include updated scientific references and footnotes containing explanatory guidance and links to related sources of information. Consistent with the previous models, each model includes a product description, ingredients list, production flow diagram, hazard analysis and HACCP plan.

The revised Guideline for the Preparation of HACCP Plans leads an establishment through the process of developing a HACCP plan according to seven principles and provides links to additional reference materials. Templates are provided in the guide so the establishment can capture the product-specific information as demonstrated in the guide.

The three revised generic models available now are the Swine Slaughter (traditional), New Poultry Inspection System (NPIS), and Raw Non-Intact Pork Sausage. Establishments will need to tailor information from the models to the specific circumstances of their products and production processes. Additional models will be posted as they are revised, including the following:

  • Raw Ground Beef
  • Beef Slaughter
  • Heat Treated, Shelf Stable (Jerky)
  • NSIS Swine Slaughter
  • Traditional Poultry Slaughter

The new Sanitation Standard Operating Procedures Model provides an overview of the SSOP requirements, a SSOP model, and procedures for pre-operational and operational sanitation, sanitation information for establishment grounds and facilities, and sanitations forms.

FSIS published the Pathogen Reduction/Hazard Analysis and Critical Control Point Systems (PR/HACCP) final rule on July 25, 1996. The rule requires that all meat and poultry establishments develop and implement a system of preventive controls, known as HACCP, designed to improve the safety of their products. Along with the rule, FSIS made generic HACCP models for different meat and poultry processes available to be used as examples on how to meet the regulatory requirements. 

The revised and new materials can be found at the Small and Very Small Plant Outreach webpage.

FSIS Names Food Safety Fellows

FSIS has selected four Food Safety Fellows through the Oak Ridge Institute for Science and Education (ORISE) program. The fellows are students currently working towards their Ph.D. and have an interest in improving food safety and public health. During their fellowship, they will learn how to apply their scientific and technical knowledge to inform FSIS decision making and improve the safety of the food supply. They will collaborate with FSIS scientists on projects related to the agency’s research priorities.

The four fellows are:

Darwin Bandoy, University of California at Davis. Darwin will investigate whether virulence genes and specific allelic versions drive the pathogenicity of extraintestinal Salmonella Dublin. Understanding virulence factors is important to FSIS because it may help focus our resources on those pathogens of greatest concern.

Aaron Beczkiewicz, The Ohio State University. Aaron will undertake a data analytics project to inform the design of sampling programs for microbial testing. He will develop risk factor models for Salmonella contamination using FSIS data for whole chicken carcasses.

Colette Nickodem, Texas A&M University. Colette’s project involves developing a bacteriophage treatment as a pre-harvest intervention strategy to control Salmonella in beef cattle.

Ilya Slizovskiy, University of Minnesota. Ilya will use novel experimental methods to target and enrich antimicrobial resistance genes, mobile genetic elements, and virulence factors, to characterize risk of antimicrobial resistance in microbial pathogens.

The fellowship program at FSIS is part of Under Secretary for Food Safety Dr. Mindy Brashears’ 2020 Vision to lead with science and to build relationships, by continually fostering FSIS’ connections to academia.

Establishment-Specific Datasets Now Available

FSIS has posted the quarterly updates to the establishment-specific datasets on the FSIS website:

  • Egg Product Sampling Data
  • Intensified Verification Testing Data
  • Raw Beef Components Sampling Data
  • Raw Beef Follow-up Sampling Data
  • Raw Beef Trim Sampling Data
  • Raw Ground Beef Sampling Data
  • Raw Chicken Carcasses Sampling Data
  • Raw Chicken Parts Sampling Data
  • Raw Comminuted Chicken Sampling Data
  • Raw Comminuted Turkey Sampling Data
  • Raw Turkey Carcasses Sampling Data
  • Raw Poultry Follow-up Sampling Data
  • Ready-to-Eat (RTE) Meat and Poultry Sampling Data
  • Risk-based Listeria monocytogenes Sampling Data
  • Siluriformes Product Sampling Data

Data contained in the laboratory sampling results datasets on tested product from establishments are not sufficient to determine an association to human illnesses. Further epidemiologic information is needed to determine if there is an association between the non-clinical isolates and human illnesses.

Additional details can be found at https://www.fsis.usda.gov/science-data/laboratories-procedures.

FSIS Extends Comment Period on Import Volume Dataset and Data Documentation

In the Federal Register on July 14, 2016 (Docket No. FSIS-2014-0032), FSIS announced that it would consider whether to publish certain import data. FSIS has considered this and decided to publish country-level data on import volumes. Prior to publishing this dataset, FSIS is making sample datasets available. This next sample dataset and corresponding data documentation for the volume of imported meat, poultry, and egg products presented for reinspection to FSIS at port of entry can be found on the Import and Export Data web page at https://www.fsis.usda.gov/inspection/import-export.

Please visit https://www.regulations.gov/ and follow the online instructions at that site for submitting comments to Docket FSIS-2014-0032 for this sample dataset and data documentation by November 2, 2020. FSIS intends to publish the final dataset on December 1, 2020. Additional details can be found in the FSIS Establishment-Specific Data Release Strategic Plan.

Policy Updates

FSIS notices and directives on public health and regulatory issues are available at: https://www.fsis.usda.gov/policy. The following policy updates were recently issued:

FSIS Notice 49-20 - Implementation of the APM Module of the Public Health Information System

FSIS Notice 50-20 - Fiscal Year 2021 - Continuing Education Program for Public Health Veterinarians

FSIS Notice 51-20 - Eligibility Criteria and Procedures for Ordering FSIS Business Cards and Format of the Business Cards

FSIS Directive 8160.1 - Custom Exempt Review Process

Export Requirements Update

The Library of Export Requirements has been updated for the following countries:

  • China, The People’s Republic of 
  • Colombia 
  • Costa Rica 
  • French Polynesia 
  • Honduras 
  • Hong Kong
  • Japan 
  • South Africa

Complete information can be found at https://www.fsis.usda.gov/inspection/import-export.

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Last Updated: Oct 02, 2020
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