| Fiscal Year 2003 |
|
Contract Representative |
Project Objective or Deliverable |
Drs. Alejandro Castillo & Gary Acuff
Texas A&M University |
Final Report:
Development of a
Carcass Sanitizing Spraying System for Small and Very Small Slaughterhouses (PDF Only)
|
Dr. Benjy Mikel
University of Kentucky |
Evaluation of various sanitation methods during processing as
appropriate Listeria interventions for processors and development of a CD demonstrating
critical areas of importance. |
Dr. Benjy Mikel
University of Kentucky |
Rapid response food security system. |
Dr. Benjy Mikel
University of Kentucky |
Development of a Spanish version of the materials for
sanitation methods during processing as interventions for small processors. |
Dr. Benjy Mikel & Dr. Melissa Newman
University of Kentucky |
Evaluation of the Efficacy of Surface Flaming at Critical
Processing Points on the Microbiological and Quality Attributes of Beef Trim Destined for Ground Beef. |
Dr. Benjy Mikel
University of Kentucky |
Evaluate small plants' ability to respond to bioterrorism
alerts, identify and document the efficacy of appropriate, cost-effective interventions and
technologies. |
Dr. Benjy Mikel
University of Kentucky |
Development of novel intervention methods against Salmonella
spp. for very small pork slaughter facilities.
|
Dr. Benjy Mikel
University of Kentucky |
Evaluation of various intervention methods for small processors
and development of a CD demonstrating appropriate harvest methods |
Drs. Govind Kannan & Brou Kouakou
Fort Valley State University |
Pathogen reduction in goat carcasses by controlling pre-slaughter
gut-fill and fecal contamination of skin/hair. |
Dr. Steve Ingram & Dr. Dennis Buege
University of Wisconsin |
Post-Processing Pasteurization of Beef Snack Sticks and
Natural Casing Wieners to Control Listeria monocytogenes
|
Dr. A. Estes Reynolds
University of Georgia |
Utilization of organic acids, chlorinated wash, and hot wash
in combination utilizing direct application methods for the reduction of pathogens on pork and beef
carcasses available in small and very small processing plants. |
Dr. A. Estes Reynolds
University of Georgia |
Utilization of organic acids in combination with phosphoric
acid and other buffer, with chlorinated wash water for the reduction of pathogens on poultry
carcasses using direct application methods that would be economically feasible for small and very
small poultry processors. |
Dr. Harold Treese
Missouri Department of Agriculture |
Inspect and/or review Missouri small slaughter and processing
plants for their E. coli 0157:H7 intervention procedures. |
Dr. Steve Ingram & Dr. Dennis Buege
University of Wisconsin |
Development of training materials to assist meat and poultry
processors in preventing Listeria monocytogenes contamination of ready-to-eat products. |
Dr. Mindy Brashears, Texas Tech University
&
Dr. Guy
Loneragan, West Texas A&M University |
Impact on hide interventions and cleaning on the microbial quality of beef carcasses in small and
very small processing plants.
|
Dr. Mindy Brashears
Texas Tech University |
Web Site:
Interventions for Beef Trim To Be Used in Ground Beef Products |
Dr. Brian Hampson
California Polytechnic State University |
Audit the efficacy of interventions currently in use by small businesses. |
Dr. Brian Hampson
California Polytechnic State University |
Monitor biofilm build-up on surfaces during processing operations
and recommend procedures to control build-up. |
