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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)
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      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
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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
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      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
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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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Microbiological Testing Program for RTE Meat and Poultry and Pasteurized Egg Products

The Food Safety and Inspection Service (FSIS) has conducted a regulatory microbiological testing program for Ready-to-Eat (RTE) meat and poultry products since 1983. RTE products are fully cooked before packaging and do not require further cooking by the consumer. However, these products are susceptible to contamination with pathogens during peeling, slicing, repackaging, and other processing steps after the required kill step to eliminate pathogens. Listeria monocytogenes (Lm) is a pathogen of particular concern for RTE products, because it is capable of growth at refrigerated temperatures. Processing establishments ensure RTE products do not become contaminated with Lm or other pathogens of concern, such as Salmonella, by applying a treatment to the product after its exposure to the processing environment (post-lethality treatment), and use a growth inhibitor (antimicrobial agent or process) to prevent the growth of L. monocytogenes in the product up to its declared shelf life.

The Egg Products Inspection Act (EPIA) was passed in 1970 to provide mandatory inspection of the processing of liquid, frozen, and dried egg products. The EPIA and the associated regulations (7 CFR Part 59) laid out the requirements to assure that eggs and egg products are wholesome and not adulterated, as well as properly labeled and packaged. The Agricultural Marketing Service's (AMS) Poultry Division administered mandatory inspection of egg products under the EPIA. On May 28, 1995, AMS transferred the responsibility for regulating pasteurized liquid, frozen, or dried egg products to the Food Safety and Inspection Service (FSIS).

RTE Meat & Poultry

Currently, FSIS samples RTE products through three sampling programs: RTEPROD_RAND, RTEPROD_RISK, and RLm.

FSIS conducts routine sampling of RTE products under RTEPROD_RAND and RTEPROD_RISK.

  • RTEPROD_RAND samples are taken randomly at establishments producing RTE products. FSIS maintains separate programs for each pathogen.
    • RTEPROD_RAND Lm
    • RTEPROD_RAND Salmonella
  • RTEPROD_RISK samples are taken for post-lethality-exposed product, based on risk. FSIS maintains separate programs for each pathogen.
    • RTEPROD_RISK Lm
    • RTEPROD_RISK Salmonella

Listeria monocytogenes (Lm) can grow and persist in the food-processing processing environment. FSIS inspectors collect food samples, samples from food contact surfaces, and from non-food contact environmental surfaces in the post-lethality production areas of RTE meat and poultry processing establishments. This approach ensures establishments control Lm contamination in post-lethality exposed RTE products as detailed in regulation 9 CFR 430.

The routine risk-based Lm (RLm) sampling program was designed to detect Lm in the environment of a production establishment.

  • RLMPRODC are routine product samples taken for post-lethality-exposed product, based on risk.
  • RLMCONT are routine food contact surface swab samples taken for post-lethality-exposed product, based on risk.
  • RLMENVR are routine samples of brine or chill water that does not come into direct contact with post-lethality-exposed product.
    • When no RLMENVR samples test positive for Lm, no tables are shown.
  • RLMENVC are routine non-food contact environmental surface swabs samples exposed to the post-lethality environment, based on risk.

2019

On January 2, 2019, FSIS laboratories began using the 3M™ Molecular Detection System for initial screening of regulatory samples for Salmonella and Listeria monocytogenes (Lm), following the completion of an evaluation of commercially available rapid pathogen screening technologies. Further, on March 15, 2019 FSIS suspended the routine use of PFGE for the characterization of Salmonella; whole genome sequencing (WGS) is being used as the primary tool for characterization of Salmonella isolates. The decision to characterize these isolates via WGS was taken in coordination with federal and public health partners at the Centers for Disease Control and Prevention (CDC) PulseNet network.

2018

In coordination with CDC PulseNet, FSIS suspended PFGE for Lm and as of January 15, 2018, started generating Lm characterization through WGS only.

2016

On October 1, 2016, FSIS made a change to the algorithm used for scheduling RTEPROD_RISK and RTEPROD_RAND samples and also changed the allocation of samples to each of the programs that is further described in Random and Risk-based Scheduling Criteria for the RTE Product Routine Sampling Program. This was done for two reasons: 1) To properly target product groups based on historical sampling data, and 2) To use the alternative identified by the establishment to control Lm in the sampling methodology.

2013

RTEPROD_RAND-Random sampling of Lm and Salmonella in RTE products for both post-lethality exposed and non-post-lethality exposed products (e.g., cook-in bag products).

RTEPROD_RISK-Risk-based sampling of post-lethality exposed RTE products for Lm and Salmonella based on established product types and processing practices.

  • Under RTEPROD, FSIS collects 2 pounds of product. FSIS labs analyze a 25g sample for Lm and another 325g sample for Salmonella. If any positive isolates are confirmed, FSIS labs then enumerate using MPN on the sample reserve and perform PFGE on the positive isolates. In August 2013, FSIS replaced the ALLRTE and RTE001 sampling projects with RTEPROD_RAND and RTEPROD_RISK respectively.

RLMPRODC-Routine risk-based sampling project designed to obtain intact RTE food product samples for Lm collected from a production line that is in operation at the establishment.

  • In January 2013, FSIS replaced the RLMPROD sampling project with RLMPRODC. Under RLMPRODC, FSIS collects five 1 pound samples within a sample unit. FSIS labs remove five 25g sub-samples from each unit, which are composited at the testing laboratory into a single test sample. FSIS increased the number of samples from 3 to 5 when the RLMPRODC sampling project was implemented.

2009

RLMENVC-Routine risk-based sampling of non-food contact environmental surfaces (RLMENVC) for Lm in RTE production areas having indirect (e.g. mop handles or outer garments that may be handled by a person who may touch RTE product) or no contact (e.g., floors, drains, walls, air vents, overhead structures) with the sample product lot. The five environmental swab samples are composited at the testing laboratory into a single test sample rather than analyzing each individually.

  • FSIS transitioned from collecting three non-composited environmental samples to collecting five samples that were composited into one sampling unit (see definition in RLMENVC).
  • FSIS changed the number of swab samples collected to increase the number of establishments scheduled each month from 15 to 45.

2006

FSIS implemented RLm, phase 2 of the Lm risk-based sampling program. RLm included sampling of products, product contact surfaces, and environmental surfaces in conjunction with a comprehensive Food Safety Assessment (FSA). FSIS Directive 10,240.5 provided direction to Enforcement, Investigations, and Analysis Officers (EIAOs) and Public Health Veterinarians (PHVs) trained in the EIAO methodology for collecting samples under the RLm sampling project. RLm samples are analyzed only for Lm.

In calendar year 2006, FSIS discontinued the RTERISK1 project and RTE001 continued in its place.

RLMPROD-Routine risk-based sampling project designed to obtain intact RTE food product samples for Lm collected from a production line that is in operation at the establishment.

RLMCONT-Lm routine risk-based sampling project designed to obtain food contact surface samples in the RTE production areas that have direct contact (e.g., conveyor belts, cooler storage racks, luggers, slicers, peelers, loaders, table tops).

  • Brine or chill water samples are considered to be contact surface samples, if they come in direct contact with exposed product, or the product is in a semi-impermeable casing.

RLMENVR-Routine risk-based sampling project designed to obtain for Lm selected from brine or chill water that does not come into direct contact with post-lethality exposed RTE product.

  • Brine or chill water is considered to be environmental samples if the product is in an impermeable casing or otherwise packaged.

2005

RTE001-Lm and Salmonella sampling project used primarily to verify that establishments producing post-lethality exposed meat and poultry products are controlling the pathogens and are in compliance with the zero tolerance requirements of 9 CFR 430 for Lm.

2004

ALLRTE-Lm and Salmonella sampling project designed to obtain random samples across all RTE products and throughout establishments producing a RTE product, regardless of the risk or product type.

RTERISK1- Product selection was based on the risk-based guidance provided in FSIS Directive 10,240.4 in October 2003. However, once a RTERISK1 sample was scheduled, inspection program personnel were instructed to collect only Alternative 3 products if they were available. (Definitions for RTE Alternatives 1, 2, and 3 can be found in 9 CFR 430.4.)

2003

FSIS began target sampling of RTE products. Under FSIS Directive 10,240.3, inspection program personnel received a form requesting a sample under the target project. The form included instructions to collect a RTE sample based on priority: high (e.g., deli meats) and medium (e.g., franks/hot dogs). During this process, inspection program personnel designated whether the product was a targeted product or low-targeted product.

2001-2002

FSIS discontinued its RTE testing program on selected product categories and began sampling based on Hazard Analysis and Critical Control Point (HACCP) processing categories identified in 9 CFR 417.2 that apply to RTE products. This transition is detailed in FSIS Directive 10,240.2, Microbial Sampling of Ready-to-Eat (RTE) Products.

Highlights of how the 2017 results differ from 2016’s, in the RTE Sampling Programs

  • Routine Salmonella sampling of RTE products under RTEPROD_RAND and RTEPROD_RISK.
    • In 2017, positive samples showed a major decrease - overall, one sample-tested positive out of 14,645 (0.01% positive) compared to 2016, where 14 samples tested positive out of 13,977 (0.10% positive).
  • Routine Listeria monocytogenes sampling of RTE products under RTEPROD_RAND and RTEPROD_RISK.
    • In 2017, positive samples were similar - 30 samples tested positive out of 14,646 (0.20% positive) compared to 2016, where 27 samples tested positive out of 13,983 (0.19% positive).
  • Routine risk-based sampling project designed to obtain intact RTE food product samples for Lm (RLMPRODC)
    • In 2017, positive samples decreased - zero positive samples were identified from 468 (0.0% positive) compared to 2016, where two positive samples from 515 were identified (0.39% positive).
  • Routine risk-based sampling project designed to obtain food contact surface samples for Lm (RLMCONT)
    • In 2017, positive samples increased - eight positive samples were identified from 4,614 (0.17% positive) compared to 2016, where seven positive samples from 5,133 were identified (0.14% positive).
  • Routine risk-based sampling project designed to obtain non-food contact and environmental surfaces for Lm (RLMENVC)
    • In 2017, positive samples increased - 41 positive samples were identified from 465 (8.82% positive) compared to 2016, where 33 positive samples from 514 were identified (6.42% positive).

Tables and Results

  • View Tables & Results from 2017 to 2015

Pasteurized Egg Products

The Egg Products Inspection Act (EPIA) was passed in 1970 to provide mandatory inspection of the processing of liquid, frozen, and dried egg products. The EPIA and the associated regulations (7 CFR Part 59) laid out the requirements to assure that eggs and egg products are wholesome and not adulterated, as well as properly labeled and packaged. The Agricultural Marketing Service's (AMS) Poultry Division administered mandatory inspection of egg products under the EPIA. On May 28, 1995, AMS transferred the responsibility for regulating pasteurized liquid, frozen, or dried egg products to the Food Safety and Inspection Service (FSIS).

Responsibilities assumed by FSIS include:

  • performance of mandatory inspection of egg products,
  • oversight of the residue monitoring program for egg products,
  • supervision of a Salmonella surveillance recognized laboratory program,
  • oversight of the microbiological monitoring program, and
  • review and approval of egg products labels.

Change on September 21, 2016


To enhance public health protection associated with pasteurized egg products for consumers, FSIS modernized its egg products sampling programs to mirror FSIS’ other ready-to-eat (RTE) testing programs. Therefore, all domestic and imported pasteurized egg products that FSIS analyzes for Salmonella will be co-analyzed for Listeria monocytogenes (Lm) starting on September 21, 2016. On September 21, 2016, FSIS eliminated the domestic egg products (EGGDOM) sampling program in which FSIS conducted the analysis for Lm quarterly and at the end of shelf-life on products with shelf-life claims. Instead, the Agency will continue to collect samples of dried, frozen, and liquid pasteurized egg products under its seven egg monitoring (EM) and imported egg products (EGGIMP) sampling projects and test them for both Salmonella and Lm.

There are seven egg product categories-four liquid and three dried. Each egg product category has a different time and temperature pasteurization process requirement based upon the composition of the egg product. Each month, inspectors collect one egg sample per process from each plant that produces egg products. FSIS Field Service Laboratories analyze the samples for the presence of Salmonella. Thus, inspectors could sample an egg product production plant as many as seven times per month depending on the number of plant production processes occurring during the month.

Summary of Salmonella percent positives in pasteurized egg products

1995
  • FSIS began testing pasteurized egg products for Salmonella. The Salmonella percent positive was 1.63%.
1996
  • During the second year of the testing program, the Salmonella percent positive was 0.62%. Comparing the results of the first two years, there is a considerable decrease (1.01, or 62%) in Salmonella percent positives.
1997 to 2007
  • During this ten-year period, there were moderate fluctuations in the Salmonella percent positives. FSIS detected the highest percent positive in 1999 at 0.82% and the lowest percent positive in 2007 at 0.07%.
2008 to 2017
  • Beginning January 2008, FSIS began reporting microbiological results by collection date as opposed to analysis end date to align FSIS activities with those of their federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs.
  • The results from 2008 onward cannot be compared with results from previous years because of the change in reporting, therefore, for ease of viewing and comparison, the tables and figures have been separated based on specific calendar year time ranges.
  • The Salmonella percent positive from 2008 to 2017 was 0.14%.

Tables & Results

  • View Tables & Results

Related Resources

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Review the enforcement actions FSIS has taken to ensure that consumers have access to safe, wholesome and properly labeled products.
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Last Updated: Jul 03, 2020
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