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General Meat and Poultry Products and Bacteria

General Meat and Poultry Products and Other Bacteria

Format Author(s) Title / Description Date added Details
HTM
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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 (more)
Event Dates: Tuesday, June 15, 2004 - Wednesday, June 16, 2004
Publication Date: Wednesday, June 16, 2004
May 25, 2005 Summary
HTM
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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 Summary
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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 (more)
Publication Date: Thursday, April 5, 2001
Nov 1, 2001 Summary
ASP
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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 (more)
Publication Month: September 2005
Mar 24, 2005 Summary
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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 (more)
Publication Date: Tuesday, November 23, 2004
Dec 3, 2004 Summary
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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 (more)
Publication Month: August 2002
Sep 24, 2003 Summary
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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 (more)
Publication Month: February 2003
Sep 24, 2003 Summary
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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, (more)
Publication Month: March 2005
Jul 22, 2005 Summary
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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 (more)
Publication Date: Tuesday, July 27, 2004
Dec 17, 2004 Summary
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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 (more)
Publication Month: February 2002
Jul 31, 2002 Summary
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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 (more)
Publication Month: February 2002
Jul 31, 2002 Summary