Washington Plaza Hotel
10 Thomas Circle, NW
Washington, DC 20050
Dr. Merle Pierson, USDA, Acting Under Secretary for Food Safety,
Chair opened the meeting at 10:45 AM, Tuesday, July 12. Both the
Chair and the Vice-Chair, Dr. Robert Brackett, Director, Food and
Drug Administration/Center for Food Safety and Applied Nutrition
(FDA/CFSAN), made opening remarks. Dr. Pierson mentioned that the
new work charges to the Committee and the chairs of the respective
subcommittees, were as follows: 1) Analytical Utility of Campylobacter
Methodologies, Dr. Dan Engeljohn, chair; 2) Determination of Cooking
Parameters for Safe Seafood for Consumers; Mr. Spencer Garrett,
Chair; and 3) Consumer Guidelines for the Safe Cooking of Poultry
Products, Dr. Dan Engeljohn, Chair.
Introductions of New Charges
Dr. Bill Shaw, Food Safety and Inspection Service (FSIS), presented
the FSIS charge to the Committee: Analytical Utility of Campylobacter
Methodologies. Dr. Shaw indicated that the Agency is seeking advice
on the proposed Agricultural Research Service (ARS) Campylobacter
methodology, as well as any other relevant methodology that may
be of equal or greater value, and should be considered for the upcoming
FSIS poultry microbiological baseline study. He reviewed the questions
of the charge with the Committee, and answered several questions.
Mr. Spencer Garrett, National Marine Fisheries Service raised a
point about the charge under question two, where it reads; "What
if any modification should be made as a result of this method in
comparison with others presented to the Committee?" He suggested
that the following phrase be added: "and the reason why."
Dr. Shaw also mentioned that Drs. Robert Mandrell, Eric Line, and
Stan Bailey (of ARS) would be presenting information to the subcommittee
to provide insight and background.
Dr. Robert Brackett introduced the charge: Determination of Cooking
Parameters for Safe Seafood for Consumers. Dr. Brackett explained
that the goal of the FDA and National Marine Fisheries Service is
to be able to give consumers clear and consistent guidance on how
they can prepare and cook seafood so that it is microbiologically
safe. The charge asks for the minimal requirements for achieving
microbiologically safe cooked seafood and the associated methods
for objective measurement. All pathogens of concern (including viruses
and parasites), and heat-labile toxins, if applicable, should be
considered. Dr. Brackett reviewed the charge questions with the
Committee and answered several questions.
Mr. Paul Uhler, FSIS, introduced the FSIS charge: Consumer Guidelines
for the Safe Cooking of Poultry Products. He stated that this charge
is requesting that NACMCF determine the minimum requirements for
achieving microbiologically safe cooked poultry and associated methods
of objective measurement. The Committee should assess all pathogens
of concern in poultry cooking methods that may be used by consumers.
Mr. Uhler indicated that the information developed by this subcommittee
will be used by FSIS to develop consumer messages on the cooking
parameters necessary to insure the safety of poultry, and he reviewed
the charge questions. Drs. Person and Engeljohn, and Mr. Uhler responded
to member questions.
Dr. Engeljohn made the statement that question five is really dealing
with the validity of the (cooking) instructions, whereas seven is
dealing with the ability of those instructions to be interpreted
by the consumer.
Public Comment
Dr. Skip Seward, American Meat Institute, commented on the charge
Consumer Guidelines for the Safe Cooking of Poultry Products. In
regard to question number five, he asked for clarification on which
type of consumers are being addressed, public consumers? Not necessarily
for retailers, restaurants, etc.? He pointed out that establishments
produce many products which go to many different customers, not
all of whom are consumers. He suggested it be clarified as to those
products which are going to households and consumers, if that is
the intent.
Subcommittee Chair Comment
Dr. Daniel Engeljohn, Chair of Consumer Guidelines for the Safe
Cooking of Poultry Products stated that the primary direction at
this time is to focus on guidance to the consumer, the public consumer,
not food service or other institutions.
Close
Dr. Pierson adjourned the meeting at approximately 12:00 noon,
Tuesday, July 12, 2005. A list of NACMCF members in attendance and
outside the participant follows. Further meeting details are available
in the meeting transcripts.
7-12-05 NACMCF Meeting Participants
- Chair: Dr. Merle Pierson
- Vice-Chair: Dr. Robert Brackett
- NACMCF Members:
- Dr. David Acheson
- Dr. Kathryn Boor
- Dr. Scott Brooks
- Dr. Peggy Cook
- Dr. Daniel Engeljohn
- Dr. Timothy Freier
- Mr. Spencer Garrett
- Dr. Walt Hill
- Dr. Lee-Ann Jaykus
- Dr. Barbara Kowalcyk
- Dr. John Kvenberg
- Dr. Joseph Madden
- Dr. Alejandro Mazzotta
- Dr. Ann Marie McNamara
- Dr. Dale Morse
- Dr. Eli Perencevich
- Dr. Donald Schaffner
- Ms. Virginia Scott
- Dr. John Sofos
- Dr. Sterling Thompson
- Dr. Irene Wesley
- Dr. Donald Zink
- NACMCF Members Attending by Phone:
- Dr. Larry Beuchat
- Dr. Linda Harris
- NACMCF Executive Committee:
- Dr. LeeAnne Jackson, FDA
- LTC. Bradford Hildabrand, DOD
- FSIS Staff:
- Ms. Gerri Ransom
- Ms. Karen Thomas
- Dr. David Goldman
- Dr. Bill Shaw
- Mr. Paul Uhler
- Outside Participant:
- Dr. Skip Seward, American Meat Institute
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