Title: Antimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments Producer: College of Agricultural Sciences at Penn State University Contact: Catherine N. Cutter, Ph.D. Department of Food Science, The Pennsylvania State University 111 Borland Laboratory University Park, PA   16802 Telephone: 814-865-8862 Fax: 814-863-6132 Format: booklet, online video Date Produced: Intervention Booklet produced 2005 Description: This information is presented using an online video and 39 page manual that can be downloaded in PDF format. Very small meat establishments throughout the United States are required to implement a Hazard Analysis and Critical Control Point (HACCP) plan and these establishments often rely on scientific studies that simulate the conditions found in large establishments. Limited space, manpower, and financial resources often make it difficult or impossible to implement certain antimicrobial interventions (for example, automated washing cabinets, steam pasteurization, and steam vacuuming) in very small plants. Audience: Processors Cost: Free How To Order: Multimedia watched at: http://www.foodsafety.psu.edu/movies/carcass.html Download Booklet from their website at http://www.foodsafety.psu.edu/movies/carcass.html or the above address Web Address: http://www.foodsafety.psu.edu/movies/carcass.html

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