General Meat and Poultry Products and Bacteria

• General Meat and Poultry Products and Salmonella
• General Meat and Poultry Products and Listeria
• General Meat and Poultry Products and Other Bacteria

General Meat and Poultry Products and Other Bacteria

Format	Author(s)	Title / Description	Date added	Details
	Iowa State University/University of California, Davis	Approaches to Predictive Modeling: Building a Framework for Prioritizing Opportunities to Reduce Food Safety Risk Presentations and papers from this workshop held June 15-16, 2004 in Ames, Iowa. Sessions included "The Needs of Regulators and the Policy Process," "Taking a System-wide Approach," "Overview of Approaches to Modeling in a Global Context," and "Considering Different Approaches to Risk Modeling." Papers include "CARMA: A Multidisciplinary Project to Reduce Risks of Campylobacteriosis"/Havelaar, Arie; and "General Analysis of Animal/Meat Systems: Factors that Affect Food Safety Risks in these Systems"/Wagstrom, Liz. (more) Event Dates: Tuesday, June 15, 2004 - Wednesday, June 16, 2004 Publication Date: Wednesday, June 16, 2004	May 25, 2005
	Food Safety and Inspection Service, U.S. Department of Agriculture	Baseline Data Collection Program Baseline microbiological data for foodborne pathogens on animal carcasses.	Aug 31, 2001
	Office of Management and Communications, Center for Veterinary Medicine, Food and Drug Administration	CVM Plans Second Risk Assessment On the Use of Antimicrobials In Food-Producing Animals Announcement of plans for a risk assessment of streptogramin resistant E. faecium in humans that is associated with the use of streptogramins in food-producing animals. The draft version of the risk assessment is available here. (more) Publication Date: Thursday, April 5, 2001	Nov 1, 2001
	Crouch, Edmund; Golden, Neal J.	Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat & Poultry Products Quantitative assessment of the risk of illness from C. perfringens from the consumption of meat-containing ready-to-eat and partially cooked foods. Includes analysis of the effects of growth of C. perfringens during manufacturing stabilization and of whether risk management measures for C. perfringens would adequately protect against C. botulinum. Appendices include "Food Categories to be Modeled in the FSIS C. perfringens Risk Assessment," "Food code listing," "Foods commonly hot-held," "Meat content of servings," and "Using the program." Access to the model, response to peer review comments, and response to public comments is provided. (more) Publication Month: September 2005	Mar 24, 2005
	Claycamp, H. Gregg; Hooberman, Barry H.	Risk Assessment of Streptogramin Resistance in Enterococcus faecium Attributable to the Use of Streptogramins in Animals: "Virginiamycin Risk Assessment": Draft for Comment Assessment of the risks to human health from failed effectiveness of Synercid against E. faecium as a result of the use of virginiamycin in food animals. (more) Publication Date: Tuesday, November 23, 2004	Dec 3, 2004
	Lake, Rob; Hudson, Andrew; Cressey, Peter/Institute of Environmental Science and Research Limited	Risk Profile: Shiga Toxin-Producing Escherichia coli in Red Meat and Meat Products Profile of the risks associated with shiga toxigenic E. coli in red meat and meat products in New Zealand. Includes each step of a qualitative risk assessment as well as other information that will be useful for risk management. Also includes an appendix entitled "Categories for Risk Profiles". (more) Publication Month: August 2002	Sep 24, 2003
	Lake, Rob; Hudson, Andrew; Cressey, Peter/Institute of Environmental Science and Research Limited	Risk Profile: Shiga-like Toxin Producing Escherichia coli in Uncooked Comminuted Fermented Meat Products Profile of the risks associated with shiga-like toxin producing E. coli in uncooked comminuted fermented meat products in New Zealand. Includes each step of a qualitative risk assessment as well as other information that will be useful for risk management. Also includes an appendix entitled "Categories for Risk Profiles". (more) Publication Month: February 2003	Sep 24, 2003
	Advisory Committee on the Microbiological Safety of Food	Second Report on Campylobacter Report on Campylobacter, its epidemiology, detection, and typing, measures to prevent contamination of meats, especially chicken, with Campylobacter, and measures to prevent cross-contamination in domestic and catering environments. Annexes include "Advice to FSA on situation in Scandinavia," "Assured Chicken Production," "The UK market for extensively-reared poultry," "Implementation of recommendations," and more. A summary of responses to the consultation on the draft report can be found here. (more) Publication Month: March 2005	Jul 22, 2005
	Marsden, James L.; Krieger, Eric W.; Schwartz, Lewis I.; Greszler, Alan J.; Sanford, Bill R.	Surface Decontamination of Cooked Sausage and Processed Meat and Poultry Products U.S. patent for a method for decontaminating the surfaces of cooked meats and sausages by application of a decontaminant solution containing peracetic acid. (more) Publication Date: Tuesday, July 27, 2004	Dec 17, 2004
	Doyle, M. Ellin	Survival and Growth of Bacterial Pathogens on Raw Meat During Chilling This review examines bacterial pathogens on meats undergoing different cooling processes. It includes a table that gives temperature limits for foodborne bacteria in raw meat. (more) Publication Month: February 2002	Jul 31, 2002
	Doyle, Ellin	Survival and Growth of Clostridium perfringens during the Cooling Step of Thermal Processing of Meat Products: A Review of the Scientific Literature This review discusses the survival and growth of C. perfringens in uncured and cured meats. Data is included on foodborne outbreaks and growth characteristics of sporeformers. (more) Publication Month: February 2002	Jul 31, 2002

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