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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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      • Administrative Positions
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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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    • Events & Meetings
      • Officials' Calendar of Meetings
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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
    • Employee News & Stories
      • 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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2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)

FSIS Charge: Genomics

  1. Vik Dutta (Co-Chair)
  2. KatieRose McCullough (Co-Chair)
  3. Heather Carleton (CDC)
  4. Anna Carlson
  5. Hayriye Cetin-Karaca
  6. Michael Hansen
  7. Arie Havelaar
  8. Janell Kause (FSIS)
  9. Ramin Khaksar
  10. Shannara Lynn (DOC)
  11. Eric Moorman
  12. Abani Pradhan
  13. Marcos Sanchez-Plata
  14. Kristin Schill
  15. Nikki Shariat
  16. Max Teplitski

The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) uses Whole Genome Sequencing (WGS) as the primary tool for subtyping and characterizing foodborne bacterial pathogens. FSIS first built capability to perform WGS, then increased capacity to sequence 100% of foodborne bacterial pathogens. Now, the agency envisions utilizing WGS and genomic analyses to further improve food safety by better understanding how genomic information can be used to rank microbial pathogen subtypes of public health significance. Reports in the published literature have described that certain foodborne microbial pathogen subtypes inherently have a higher risk of association with illness. For example, certain Shiga toxin-producing Escherichia coli (STEC) subtypes have genes for Shiga toxin that have been associated with hemolytic uremic syndrome in patients. FSIS acknowledges that certain foodborne pathogen subtypes pose an increased risk to public health and is seeking advice from NACMCF on how to strategically use genomic analyses, in addition to any other current or emerging technologies and strategies, to help the Agency rank and focus resources on foodborne microbial pathogen subtypes based on public health risk.

WGS is a laboratory technique that determines the deoxyribonucleic acid (DNA) makeup of an organism. Scientists analyze the genetic variation as determined through WGS to understand relationships between strains or among subtypes of bacteria and determine how genes can impart characteristics such as pathogenicity, virulence, persistence, or antimicrobial resistance. FSIS collaborated with the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA) and the National Institutes of Health (NIH) to implement WGS as the primary tool for tracking foodborne illness and characterizing foodborne bacterial pathogens more efficiently and in greater depth than was possible with the previous pulsed-field gel electrophoresis (PFGE)1 technology. FSIS field service laboratories began implementing WGS to further characterize foodborne bacterial pathogens in 2014 and achieved 100% WGS laboratory capacity by 2016.

FSIS envisions that WGS will continue to play a significant role in enhancing food safety moving forward. The 2023-2026 FSIS Strategic Plan Outcome 2.1, Improve Food Safety Through the Adoption of Innovative Approaches and Technologies2, describes how FSIS will follow advancements in genomics to "more efficiently and effectively detect, characterize, and track food safety hazards," including the improvement of food safety by incorporating analyses of pathogen genomics. The FSIS Strategic Plan also states, "As microbial characterization technology continues to evolve, FSIS will consider these new technologies that could potentially enhance and complement WGS to use resources more effectively, reduce time to results and expand policy options"2.

FSIS and other public health authorities have actively sought to understand the role of specific virulence genes in the risk of illness and patient outcomes presented by certain foodborne pathogen subtypes. Examples include:

  • In 2011, FSIS initiated the use of a screening test for Shiga toxin-producing Escherichia coli (STEC) using the stx and eae virulence genes, resulting in a new adulteration policy3. A charge was issued to NACMCF by FDA in 2015 to address how virulence and genomic attributes identify certain STEC as severe human pathogens4. The Committee recommended that genomic information could be used to identify STEC as well as a lineage or cluster more likely to cause serious disease. In 2018, the World Health Organization and the Food and Agriculture Organization of the United Nations released their report on STEC monitoring and surveillance. The report listed specific subtypes of STEC virulence factors that could lead to a more severe patient outcome5.
  • Genomic variability within Listeria monocytogenes (Lm) has been associated with more virulent or hypervirulent strains6. Accounting for variability within the virulence of Lm could lead to targeted control strategies in food processing environments.
  • Research in Campylobacter genomics has revealed the potential for identifying subtypes that pose greater threats to human health7. Strategies targeting Campylobacter subtypes of increased public health concern could lead to targeted mitigation policies.
  • In 2019, NACMCF published a report on Salmonella Control Strategies in Poultry4. One question asked whether more virulent Salmonella subtypes could be differentiated from less virulent subtypes. At that time, NACMCF concluded that virulent Salmonella subtypes could not readily be differentiated from those that are less virulent. However, genomic and bioinformatic tools have since emerged with the potential to change this paradigm.

 

Objective:

FSIS wants to further utilize genomics to characterize and identify the foodborne pathogen subtypes isolated from regulated commodities that pose the greatest risk to public health. FSIS is seeking advice from NACMCF on the considerations, advantages, and disadvantages of using genomic analyses, as well as information on current or emerging technologies and strategies that would help to rank and focus resources on foodborne pathogen subtypes based on risk to public health. The charge questions below should be considered for Salmonella, STEC, Lm and Campylobacter routinely isolated from FSIS-regulated commodities. The information NACMCF provides will assist FSIS with decision-making to potentially reduce pathogen subtypes of public health significance through targeted risk management strategies.


1 Stevens, E.L., Carleton, H.A., Beal, B., et al. Use of Whole Genome Sequencing by the Federal Interagency Collaboration for Genomics for Food and Feed Safety in the United States, Journal of Food Protection, Volume 85, Issue 5, 2022, Pages 755-772. Public Meeting on Whole Genome Sequencing (WGS) www.fsis.usda.gov/news-events/events-meetings/public-meeting-whole-genome-sequencing-wgs.

2 FSIS FY2023-2026 Strategic Plan, www.fsis.usda.gov/sites/default/files/media_file/documents/Strategic%20Plan%202023-2026.pdf.

3 FSIS (2011), Shiga Toxin-Producing Escherichia coli in Certain Raw Beef Products, Federal Register 76(182).

4 NACMCF Advisory Committee Reports, www.fsis.usda.gov/news-events/publications/2015-2017-national-advisory-committee-microbiological-criteria-foods.

5 Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO): Report - Shiga toxin-producing Escherichia coli (STEC) and food: attribution, characterization, and monitoring. apps.who.int/iris/bitstream/handle/10665/272871/9789241514279-eng.pdf?sequence=1&isAllowed=y.

6 Vázquez-Boland J.A., Wagner M., Scortti M. Why Are Some Listeria monocytogenes Genotypes More Likely To Cause Invasive (Brain, Placental) Infection? mBio. 2020 Dec 15;11(6):e03126-20. doi: 10.1128/mBio.03126-20. PMID: 33323519; PMCID: PMC7774001; Cardenas-Alvarez, M. X., et al. (2022) Genome-Wide Association Study of Listeria monocytogenes Isolates Causing Three Different Clinical Outcomes. Microorganisms 10, DOI: 10.3390/microorganisms10101934; Kremer, P. H., et al. (2016). Benzalkonium tolerance genes and outcome in Listeria monocytogenes meningitis. Clin Microbiol Infect.

7 Hull D.M., Harrell E., van Vliet A.H.M., Correa M., Thakur S. (2021), Antimicrobial resistance and interspecies gene transfer in Campylobacter coli and Campylobacter jejuni isolated from food animals, poultry processing, and retail meat in North Carolina, 2018-2019. PLoS ONE 16(2): e0246571. doi.org/10.1371/journal.pone.0246571; Bandoy, D. D. R. and B. C. Weimer; (2020). Biological Machine Learning Combined with Campylobacter Population Genomics Reveals Virulence Gene Allelic Variants Cause Disease. Microorganisms 8(4): 549; Peters, S., et al. (2021). Campylobacter jejuni genotypes are associated with post-infection irritable bowel syndrome in humans." Communications Biology 4(1): 1015; Buchanan, C. J., et al. (2017). A Genome-Wide Association Study to Identify Diagnostic Markers for Human Pathogenic Campylobacter jejuni Strains. Front Microbiol 8: 1224.

  1. Appropriate genomic and pathogen attributes: How can genomics be used to differentiate microbial pathogen (Salmonella, STEC, Lm, Campylobacter) subtypes by risk to public health in food products regulated by FSIS?
    1. What epidemiologic criteria should be used to rank subtypes by risk for each of the pathogens of concern to FSIS (Salmonella, STEC, Lm, Campylobacter), including but not limited to outbreak size and scope, link to sporadic illness, frequency of illness, severity of illness, and patient outcome?
    2. How can pathogen genomic data be incorporated into microbial risk assessments (i.e., hazard analysis, hazard identification, exposure assessment, hazard characterization and risk characterization)?

    3. In addition to putative or known virulence genes, what other genomic attributes of each of the pathogens of concern are associated with a higher risk to public health (e.g., antimicrobial resistance genes, plasmids or genes leading to persistence such as heat resistance or other tolerance attributes (metals, etc.))?

  2. Available and applicable tools and analyses: What types of genomic-based approaches are currently used by U.S. and international entities to support food safety decisions?
    1. What tools and technologies (including but not limited to targeted metagenomics, shot-gun metagenomics and culture-independent diagnostic tests) are deployed and have they been validated to an accredited standard, including but not limited to Association of Official Agricultural Chemists or Clinical Laboratory Improvement Amendments?
    2. What analytical methods that integrate genomic data and metadata (including but not limited to genome-wide association, machine learning/random forest and artificial intelligence) are available for distinguishing strains based on likelihood of causing illnesses given exposure? Does the committee recommend a particular approach among available methods?

    3. What genomic databases, analytic criteria and information sharing mechanisms are harmonized domestically and internationally? How can genomic data or metadata currently publicly available in existing databases be improved to be more informative and meaningful in developing risk ranking models, tools, or analyses?

  3. Knowledge gaps and research gaps: What research or knowledge gaps should be addressed to fully operationalize a genomics-based approach?
    1. Do current or emerging technologies rely on well-characterized genes to identify a riskier pathogen subtype? If further research is needed to link certain genomic factors with virulence and/or severe patient outcomes, how would the committee recommend focusing the research?
    2. How can currently available genomic information from Salmonella, STEC, Lm, and Campylobacter from FSIS-regulated products be leveraged to reduce time to subtype determination in a high throughput laboratory? How could rapid diagnostic tools be improved using genomic-based targets to identify riskier pathogen subtypes?
    3. Can genomic-based models or technologies be adapted to include emerging pathogenic subtypes; reoccurring, emerging or persisting strains; and plasmids or genes of public health concern in FSIS-regulated products? For example, how could the approach address the following?
      1. Non-monocytogenes Listeria spp.

      2. Polyphyletic Salmonella serotypes (including but not limited to the virulent clade of Salmonella Kentucky).

      3. Campylobacter species other than coli/jejuni/lari.

      4. STEC.

      5. Genes that are associated with virulence or multidrug resistance (MDR) such as the MDR plasmid in Salmonella Infantis.

      6. Other emerging pathogenic subtypes of the foodborne pathogens of importance to FSIS

    4. How can genomics be used to differentiate vaccine strains used in food safety (for example, vaccination of poultry against Salmonella) from wild-type, pathogenic bacterial strains?

  4. Strategic Vision: Based on the risk management questions and tools being deployed, how might genomics inform FSIS and other Agency actions along the farm to fork continuum?

    1. How might regulatory agencies adjust sampling plans (both exploratory and routine verification testing) to optimize the use of pathogen genomic data?
    2. How might genomics be used to inform future risk management strategies?

    3. When implementing a risk management strategy, what are the benefits and considerations of using a genomic-based approach to identify and rank pathogen subtypes by risk to public health?

    4. How might U.S. regulatory entities interpret pathogen genomic information to support their agency regulatory actions?

 

  • November 14-16, 2023, Subcommitee Meetings
  • June 24, 2024, Plenary Meeting
  • September 24-26, 2024, Subcommittee Meetings

FDA Charge: Cronobacter spp. in Powdered Infant Formula

  1. Elisabetta Lambertini (Co-Chair)
  2. Abby Snyder (Co-Chair)
  3. Bledar Bisha
  4. Ben Chapman
  5. Betty Feng
  6. Larry Figgs
  7. Noel Kubat (DoD)
  8. Indaue Mello
  9. David Goldman
  10. Shiv Rana
  11. Bing Wang
  12. Ben Warren (FDA)
  13. Randy Worobo
  14. Teshome Yehualaeshet

Cronobacter spp. (formerly Enterobacter sakazakii) are microorganisms present in the environment and can survive in dry foods, such as powdered infant formula. Cronobacter spp. infections among infants younger than 12 months have high case-fatality rates. Historical surveys of powdered infant formula have reported a relatively high prevalence rate, ranging from 2 to 15% of Cronobacter spp. contamination in these products. FDA regulations specify that manufacturers of infant formula must establish a system of production and in-process controls, covering all stages of processing, that is designed to ensure that infant formula does not become adulterated due to the presence of Cronobacter spp (see 21 CFR parts 106 and 107). In late 2021 and early 2022, a series of Cronobacter spp. illnesses among infants in the U.S. was associated with feeding powdered infant formula. In each illness, the formula was produced by a specific manufacturer at one facility. The resulting voluntary recall (and the temporary shutdown of the plant) was a major contributing factor to the infant formula shortage experienced across the U.S. in 2022. Better understanding of the factors that contribute to Cronobacter spp. contamination of powdered infant formula and the production environment is needed to increase the effectiveness of prevention and management strategies.

Cronobacter spp. (formerly Enterobacter sakazakii) are microorganisms present in the environment and can survive in dry foods, such as powdered infant formula. Cronobacter spp. infections among infants younger than 12 months have high case-fatality rates. Historical surveys of powdered infant formula have reported a relatively high prevalence rate, ranging from 2 to 15% of Cronobacter spp. contamination in these products. FDA regulations specify that manufacturers of infant formula must establish a system of production and in-process controls, covering all stages of processing, that is designed to ensure that infant formula does not become adulterated due to the presence of Cronobacter spp (see 21 CFR parts 106 and 107). In late 2021 and early 2022, a series of Cronobacter spp. illnesses among infants in the U.S. was associated with feeding powdered infant formula. In each illness, the formula was produced by a specific manufacturer at one facility. The resulting voluntary recall (and the temporary shutdown of the plant) was a major contributing factor to the infant formula shortage experienced across the U.S. in 2022. Better understanding of the factors that contribute to Cronobacter spp. contamination of powdered infant formula and the production environment is needed to increase the effectiveness of prevention and management strategies.

  1. What is the current prevalence and level of Cronobacter spp. contamination in powdered infant formula in the U.S. market? What is known about Cronobacter spp. in other foods and in the home environment and the frequency with which these foods and environmental sources contribute to human infections?
  2. What factors (e.g., virulence factors, host factors, dose of exposure) place an infant at greater risk for Cronobacter spp. infection and serious adverse health consequences or death?
  3. What food safety management practices (e.g., facility and equipment design, hygienic zoning and packaging, preventive controls, verification activities) should manufacturers of powdered infant formula employ to further reduce the risk of Cronobacter spp. contamination of formula and/or the production environment?
  4. Given that powdered infant formula is not sterile, how could food safety messaging be improved for infant care providers, with emphasis on use of sterile, ready-to-use formulas for infants at greatest risk and safe infant formula preparation and storage for infant formula in general?

  • May 16-18, 2023, Subcommittee Meeting
  • November 14-16, 2023, Subcommitee Meetings
  • August 30, 2023, Plenary Meeting
  • June 24, 2024, Plenary Meeting
  • September 24-26, 2024, Subcommittee Meetings

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Last Updated: Feb 13, 2025
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