Food Safety Technologies Applicable for Small and Very Small Plants - FY 2003
The Food Safety and Inspection Service in Fiscal Year 2003 funded Cooperative Agreements
to identify technologies feasible for small and very small plants and to foster their
adoption to enhance the beneficial effects of new technology on food safety and public health.
The table below lists completed studies on new technology.
Fiscal Year 2003
Hazard
Product/
Process
Food Safety Technologies
Aerobic and Mesophilic Bacteria
Beef and Pork Carcasses
Development of a Carcass Sanitizing Spraying
System for Small and Very Small Slaughterhouses. [C-9] Research Summary (PDF only)
Bacteria
Beef Trim for Ground Beef Patties
Reduction of Bacteria by Surface Flaming on Beef
Trim for Ground Beef Patties. [C-19]
Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for Pathogen Reduction on Pork and Beef Carcasses in Small and Very Small Meat Processing Plants. [C-29]
A study showing that there was no significant growth of Escherichia coli O157:H7 or Salmonella spp. found on meat samples when exposed to two different temperature-time tests; 50°F for 8 hours or to 72°F for 2 hours. [C-27-1]
Control of Beef Snack Sticks and Natural Casing Wieners
Critical Limits for Ready-To-Eat (RTE) Meat
Products. Post-Processing Pasteurization of Beef
Snack Sticks and Natural Casing Wieners to
Control Listeria monocytogenes. [C-26]
Critical Limits (Water Activity, pH, and Salt
Concentration) for Fermentation and Cooking/Drying of Summer Sausage Products to
Ensure No Growth of Listeria monocytogenes. [C-27-3]
