Document Detail

Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US.
MedLine Citation:
PMID:  10898467     Owner:  NLM     Status:  MEDLINE    
In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. The final rule established, among other requirements, pathogen reduction performance standards for Salmonella for food animal carcasses and raw ground products. The final rule is to be fully implemented in three stages in successively smaller federally inspected meat and poultry slaughter and processing establishments. Implementation began in January 1998 and was completed in January 2000. Samples of carcasses of four species of food animals (cattle, swine, chickens, turkeys), and raw ground product from each of these species, were collected by FSIS from establishments prior to implementation of the final rule and cultured for Salmonella. This paper reports Salmonella serotype results of samples collected from June 1997 through August 1998. These results represent a baseline for future comparisons.
W Schlosser; A Hogue; E Ebel; B Rose; R Umholtz; K Ferris; W James
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food microbiology     Volume:  58     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2000 Jun 
Date Detail:
Created Date:  2000-08-08     Completed Date:  2000-08-08     Revised Date:  2003-11-14    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  107-11     Citation Subset:  IM    
Food Safety and Inspection Service, Washington, DC, USA.
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MeSH Terms
Chickens / microbiology
Food Microbiology*
Meat Products / microbiology*
Proportional Hazards Models
Salmonella / classification*
Swine / microbiology
Turkeys / microbiology
United States

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