2005 Annual Report 4d.Progress report. This report serves to document research conducted under a Reimbursible Cooperative Agreement between ARS and Integrated Research, Education and Extension Competitive Grants Program (USDA CREES IREECGP) - National Integrated Food Safety Initiative, on the safety of meat products and the University of Wisconsin. Additional details of this reseach can be found in the parent CRIS 1935-42000-050-00D entitled Microbial Modeling and Bioinformatics for use in Food Safety and Food Security. Funds were received to investigate the inactivation of E. coli O157:H7, Salmonella, and L. monocytogenes in a fermented, semi-dry sausage manufactured from a generic formulation and processing protocol. Data showed the rates of inactivation of these microorganisms during fermentation, drying and storage conditions. These data serve as a reference for additional formulations and processing protocols to be investigated. Formulations and processing procedures that achieve a minimum 5-log reduction of E. coli O157:H7, Salmonella, and L. monocytogenes will be identified. Predictive models for the behavior of these microorganisms in fermented, semi-dry sausage during manufacturing processes will be developed. These models will be incorporated in the ARS-Pathogen Modeling Program.