Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US
Identifieur interne : 000089 ( Istex/Corpus ); précédent : 000088; suivant : 000090Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US
Auteurs : Wayne Schlosser ; Allan Hogue ; Eric Ebel ; Bonnie Rose ; Robert Umholtz ; Kathy Ferris ; William JamesSource :
- International Journal of Food Microbiology [ 0168-1605 ] ; 2000.
Abstract
In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. The final rule established, among other requirements, pathogen reduction performance standards for Salmonella for food animal carcasses and raw ground products. The final rule is to be fully implemented in three stages in successively smaller federally inspected meat and poultry slaughter and processing establishments. Implementation began in January 1998 and was completed in January 2000. Samples of carcasses of four species of food animals (cattle, swine, chickens, turkeys), and raw ground product from each of these species, were collected by FSIS from establishments prior to implementation of the final rule and cultured for Salmonella. This paper reports Salmonella serotype results of samples collected from June 1997 through August 1998. These results represent a baseline for future comparisons.
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DOI: 10.1016/S0168-1605(00)00293-2
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Tel.: +1-970-490-7846; fax: +1-970-490-8099</mods:affiliation></affiliation><affiliation><mods:affiliation>E-mail: wayne.schlosser@dchqexs1.hqnet.usda.gov</mods:affiliation></affiliation></author><author><name sortKey="Hogue, Allan" sort="Hogue, Allan" uniqKey="Hogue A" first="Allan" last="Hogue">Allan Hogue</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author><author><name sortKey="Ebel, Eric" sort="Ebel, Eric" uniqKey="Ebel E" first="Eric" last="Ebel">Eric Ebel</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author><author><name sortKey="Rose, Bonnie" sort="Rose, Bonnie" uniqKey="Rose B" first="Bonnie" last="Rose">Bonnie Rose</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author><author><name sortKey="Umholtz, Robert" sort="Umholtz, Robert" uniqKey="Umholtz R" first="Robert" last="Umholtz">Robert Umholtz</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author><author><name sortKey="Ferris, Kathy" sort="Ferris, Kathy" uniqKey="Ferris K" first="Kathy" last="Ferris">Kathy Ferris</name><affiliation><mods:affiliation>National Veterinary Services Laboratories, Ames, IA, USA</mods:affiliation></affiliation></author><author><name sortKey="James, William" sort="James, William" uniqKey="James W" first="William" last="James">William James</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:12BE663FF9D2612290C55DF70F4A8E79D32A0F44</idno><date when="2000" year="2000">2000</date><idno type="doi">10.1016/S0168-1605(00)00293-2</idno><idno type="url">https://api.istex.fr/document/12BE663FF9D2612290C55DF70F4A8E79D32A0F44/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000089</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000089</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a">Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US</title><author><name sortKey="Schlosser, Wayne" sort="Schlosser, Wayne" uniqKey="Schlosser W" first="Wayne" last="Schlosser">Wayne Schlosser</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation><affiliation><mods:affiliation>Corresponding author. Crystal Park Plaza, Suite 3000, 2700 South Earl Rudder Freeway, College Station, TX 77845, USA. Tel.: +1-970-490-7846; fax: +1-970-490-8099</mods:affiliation></affiliation><affiliation><mods:affiliation>E-mail: wayne.schlosser@dchqexs1.hqnet.usda.gov</mods:affiliation></affiliation></author><author><name sortKey="Hogue, Allan" sort="Hogue, Allan" uniqKey="Hogue A" first="Allan" last="Hogue">Allan Hogue</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author><author><name sortKey="Ebel, Eric" sort="Ebel, Eric" uniqKey="Ebel E" first="Eric" last="Ebel">Eric Ebel</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author><author><name sortKey="Rose, Bonnie" sort="Rose, Bonnie" uniqKey="Rose B" first="Bonnie" last="Rose">Bonnie Rose</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author><author><name sortKey="Umholtz, Robert" sort="Umholtz, Robert" uniqKey="Umholtz R" first="Robert" last="Umholtz">Robert Umholtz</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author><author><name sortKey="Ferris, Kathy" sort="Ferris, Kathy" uniqKey="Ferris K" first="Kathy" last="Ferris">Kathy Ferris</name><affiliation><mods:affiliation>National Veterinary Services Laboratories, Ames, IA, USA</mods:affiliation></affiliation></author><author><name sortKey="James, William" sort="James, William" uniqKey="James W" first="William" last="James">William James</name><affiliation><mods:affiliation>Food Safety and Inspection Service, Washington, DC, USA</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">International Journal of Food Microbiology</title><title level="j" type="abbrev">FOOD</title><idno type="ISSN">0168-1605</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="2000">2000</date><biblScope unit="volume">58</biblScope><biblScope unit="issue">1–2</biblScope><biblScope unit="page" from="107">107</biblScope><biblScope unit="page" to="111">111</biblScope></imprint><idno type="ISSN">0168-1605</idno></series><idno type="istex">12BE663FF9D2612290C55DF70F4A8E79D32A0F44</idno><idno type="DOI">10.1016/S0168-1605(00)00293-2</idno><idno type="PII">S0168-1605(00)00293-2</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0168-1605</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. The final rule established, among other requirements, pathogen reduction performance standards for Salmonella for food animal carcasses and raw ground products. The final rule is to be fully implemented in three stages in successively smaller federally inspected meat and poultry slaughter and processing establishments. Implementation began in January 1998 and was completed in January 2000. Samples of carcasses of four species of food animals (cattle, swine, chickens, turkeys), and raw ground product from each of these species, were collected by FSIS from establishments prior to implementation of the final rule and cultured for Salmonella. This paper reports Salmonella serotype results of samples collected from June 1997 through August 1998. These results represent a baseline for future comparisons.</div></front></TEI><istex><corpusName>elsevier</corpusName><author><json:item><name>Wayne Schlosser</name><affiliations><json:string>Food Safety and Inspection Service, Washington, DC, USA</json:string><json:string>Corresponding author. Crystal Park Plaza, Suite 3000, 2700 South Earl Rudder Freeway, College Station, TX 77845, USA. Tel.: +1-970-490-7846; fax: +1-970-490-8099</json:string><json:string>E-mail: wayne.schlosser@dchqexs1.hqnet.usda.gov</json:string></affiliations></json:item><json:item><name>Allan Hogue</name><affiliations><json:string>Food Safety and Inspection Service, Washington, DC, USA</json:string></affiliations></json:item><json:item><name>Eric Ebel</name><affiliations><json:string>Food Safety and Inspection Service, Washington, DC, USA</json:string></affiliations></json:item><json:item><name>Bonnie Rose</name><affiliations><json:string>Food Safety and Inspection Service, Washington, DC, USA</json:string></affiliations></json:item><json:item><name>Robert Umholtz</name><affiliations><json:string>Food Safety and Inspection Service, Washington, DC, USA</json:string></affiliations></json:item><json:item><name>Kathy Ferris</name><affiliations><json:string>National Veterinary Services Laboratories, Ames, IA, USA</json:string></affiliations></json:item><json:item><name>William James</name><affiliations><json:string>Food Safety and Inspection Service, Washington, DC, USA</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>Salmonella</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>HACCP</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>FSIS</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Intervention</value></json:item></subject><language><json:string>eng</json:string></language><originalGenre><json:string>Full-length article</json:string></originalGenre><abstract>In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. 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These results represent a baseline for future comparisons.</abstract><qualityIndicators><score>3.847</score><pdfVersion>1.2</pdfVersion><pdfPageSize>546 x 744 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>4</keywordCount><abstractCharCount>1064</abstractCharCount><pdfWordCount>1987</pdfWordCount><pdfCharCount>14070</pdfCharCount><pdfPageCount>5</pdfPageCount><abstractWordCount>155</abstractWordCount></qualityIndicators><title>Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US</title><pii><json:string>S0168-1605(00)00293-2</json:string></pii><genre><json:string>research-article</json:string></genre><host><volume>58</volume><pii><json:string>S0168-1605(00)X0075-X</json:string></pii><pages><last>111</last><first>107</first></pages><issn><json:string>0168-1605</json:string></issn><issue>1–2</issue><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><title>International Journal of Food Microbiology</title><publicationDate>2000</publicationDate></host><categories><wos><json:string>science</json:string><json:string>microbiology</json:string><json:string>food science & technology</json:string></wos><scienceMetrix><json:string>health sciences</json:string><json:string>biomedical research</json:string><json:string>microbiology</json:string></scienceMetrix></categories><publicationDate>2000</publicationDate><copyrightDate>2000</copyrightDate><doi><json:string>10.1016/S0168-1605(00)00293-2</json:string></doi><id>12BE663FF9D2612290C55DF70F4A8E79D32A0F44</id><score>0.043051492</score><fulltext><json:item><extension>pdf</extension><original>true</original><mimetype>application/pdf</mimetype><uri>https://api.istex.fr/document/12BE663FF9D2612290C55DF70F4A8E79D32A0F44/fulltext/pdf</uri></json:item><json:item><extension>zip</extension><original>false</original><mimetype>application/zip</mimetype><uri>https://api.istex.fr/document/12BE663FF9D2612290C55DF70F4A8E79D32A0F44/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/12BE663FF9D2612290C55DF70F4A8E79D32A0F44/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a">Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>ELSEVIER</publisher><availability><p>©2000 Elsevier Science B.V.</p></availability><date>2000</date></publicationStmt><notesStmt><note type="content">Table 1: Most common Salmonella serotypes found in sampled cattle carcasses and raw ground beef</note><note type="content">Table 2: Most common Salmonella serotypes found in sampled swine carcasses and raw ground pork</note><note type="content">Table 3: Most common Salmonella serotypes found in sampled chicken carcasses and raw ground chicken</note><note type="content">Table 4: Most common Salmonella serotypes found in sampled turkey carcasses and raw ground turkey</note></notesStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a">Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US</title><author xml:id="author-1"><persName><forename type="first">Wayne</forename><surname>Schlosser</surname></persName><email>wayne.schlosser@dchqexs1.hqnet.usda.gov</email><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation><affiliation>Corresponding author. Crystal Park Plaza, Suite 3000, 2700 South Earl Rudder Freeway, College Station, TX 77845, USA. Tel.: +1-970-490-7846; fax: +1-970-490-8099</affiliation></author><author xml:id="author-2"><persName><forename type="first">Allan</forename><surname>Hogue</surname></persName><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation></author><author xml:id="author-3"><persName><forename type="first">Eric</forename><surname>Ebel</surname></persName><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation></author><author xml:id="author-4"><persName><forename type="first">Bonnie</forename><surname>Rose</surname></persName><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation></author><author xml:id="author-5"><persName><forename type="first">Robert</forename><surname>Umholtz</surname></persName><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation></author><author xml:id="author-6"><persName><forename type="first">Kathy</forename><surname>Ferris</surname></persName><affiliation>National Veterinary Services Laboratories, Ames, IA, USA</affiliation></author><author xml:id="author-7"><persName><forename type="first">William</forename><surname>James</surname></persName><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation></author></analytic><monogr><title level="j">International Journal of Food Microbiology</title><title level="j" type="abbrev">FOOD</title><idno type="pISSN">0168-1605</idno><idno type="PII">S0168-1605(00)X0075-X</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="2000"></date><biblScope unit="volume">58</biblScope><biblScope unit="issue">1–2</biblScope><biblScope unit="page" from="107">107</biblScope><biblScope unit="page" to="111">111</biblScope></imprint></monogr><idno type="istex">12BE663FF9D2612290C55DF70F4A8E79D32A0F44</idno><idno type="DOI">10.1016/S0168-1605(00)00293-2</idno><idno type="PII">S0168-1605(00)00293-2</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2000</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. The final rule established, among other requirements, pathogen reduction performance standards for Salmonella for food animal carcasses and raw ground products. The final rule is to be fully implemented in three stages in successively smaller federally inspected meat and poultry slaughter and processing establishments. Implementation began in January 1998 and was completed in January 2000. Samples of carcasses of four species of food animals (cattle, swine, chickens, turkeys), and raw ground product from each of these species, were collected by FSIS from establishments prior to implementation of the final rule and cultured for Salmonella. This paper reports Salmonella serotype results of samples collected from June 1997 through August 1998. These results represent a baseline for future comparisons.</p></abstract><textClass><keywords scheme="keyword"><list><head>Keywords</head><item><term>Salmonella</term></item><item><term>HACCP</term></item><item><term>FSIS</term></item><item><term>Intervention</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2000-03-11">Modified</change><change when="2000">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/12BE663FF9D2612290C55DF70F4A8E79D32A0F44/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: ce:floats; body; tail"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla"><item-info><jid>FOOD</jid><aid>1894</aid><ce:pii>S0168-1605(00)00293-2</ce:pii><ce:doi>10.1016/S0168-1605(00)00293-2</ce:doi><ce:copyright type="full-transfer" year="2000">Elsevier Science B.V.</ce:copyright></item-info><head><ce:title>Analysis of <ce:italic>Salmonella</ce:italic> serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US</ce:title><ce:author-group><ce:author><ce:given-name>Wayne</ce:given-name><ce:surname>Schlosser</ce:surname><ce:cross-ref refid="AFF1"><ce:sup>a</ce:sup></ce:cross-ref><ce:cross-ref refid="CORR1">*</ce:cross-ref><ce:e-address>wayne.schlosser@dchqexs1.hqnet.usda.gov</ce:e-address></ce:author><ce:author><ce:given-name>Allan</ce:given-name><ce:surname>Hogue</ce:surname><ce:cross-ref refid="AFF1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Eric</ce:given-name><ce:surname>Ebel</ce:surname><ce:cross-ref refid="AFF1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Bonnie</ce:given-name><ce:surname>Rose</ce:surname><ce:cross-ref refid="AFF1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Robert</ce:given-name><ce:surname>Umholtz</ce:surname><ce:cross-ref refid="AFF1"><ce:sup>a</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>Kathy</ce:given-name><ce:surname>Ferris</ce:surname><ce:cross-ref refid="AFF2"><ce:sup>b</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>William</ce:given-name><ce:surname>James</ce:surname><ce:cross-ref refid="AFF3"><ce:sup>c</ce:sup></ce:cross-ref></ce:author><ce:affiliation id="AFF1"><ce:label>a</ce:label><ce:textfn>Food Safety and Inspection Service, Washington, DC, USA</ce:textfn></ce:affiliation><ce:affiliation id="AFF2"><ce:label>b</ce:label><ce:textfn>National Veterinary Services Laboratories, Ames, IA, USA</ce:textfn></ce:affiliation><ce:affiliation id="AFF3"><ce:label>c</ce:label><ce:textfn>Food Safety and Inspection Service, Washington, DC, USA</ce:textfn></ce:affiliation><ce:correspondence id="CORR1"><ce:label>*</ce:label><ce:text>Corresponding author. Crystal Park Plaza, Suite 3000, 2700 South Earl Rudder Freeway, College Station, TX 77845, USA. Tel.: +1-970-490-7846; fax: +1-970-490-8099</ce:text></ce:correspondence></ce:author-group><ce:date-received day="14" month="12" year="1999"></ce:date-received><ce:date-revised day="11" month="3" year="2000"></ce:date-revised><ce:date-accepted day="20" month="3" year="2000"></ce:date-accepted><ce:abstract><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. The final rule established, among other requirements, pathogen reduction performance standards for <ce:italic>Salmonella</ce:italic> for food animal carcasses and raw ground products. The final rule is to be fully implemented in three stages in successively smaller federally inspected meat and poultry slaughter and processing establishments. Implementation began in January 1998 and was completed in January 2000. Samples of carcasses of four species of food animals (cattle, swine, chickens, turkeys), and raw ground product from each of these species, were collected by FSIS from establishments prior to implementation of the final rule and cultured for <ce:italic>Salmonella</ce:italic>. This paper reports <ce:italic>Salmonella</ce:italic> serotype results of samples collected from June 1997 through August 1998. These results represent a baseline for future comparisons.</ce:simple-para></ce:abstract-sec></ce:abstract><ce:keywords class="keyword"><ce:section-title>Keywords</ce:section-title><ce:keyword><ce:text><ce:italic>Salmonella</ce:italic></ce:text></ce:keyword><ce:keyword><ce:text>HACCP</ce:text></ce:keyword><ce:keyword><ce:text>FSIS</ce:text></ce:keyword><ce:keyword><ce:text>Intervention</ce:text></ce:keyword></ce:keywords></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo><title>Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US</title></titleInfo><titleInfo type="alternative" contentType="CDATA"><title>Analysis of</title></titleInfo><name type="personal"><namePart type="given">Wayne</namePart><namePart type="family">Schlosser</namePart><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation><affiliation>Corresponding author. Crystal Park Plaza, Suite 3000, 2700 South Earl Rudder Freeway, College Station, TX 77845, USA. Tel.: +1-970-490-7846; fax: +1-970-490-8099</affiliation><affiliation>E-mail: wayne.schlosser@dchqexs1.hqnet.usda.gov</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Allan</namePart><namePart type="family">Hogue</namePart><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Eric</namePart><namePart type="family">Ebel</namePart><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Bonnie</namePart><namePart type="family">Rose</namePart><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Robert</namePart><namePart type="family">Umholtz</namePart><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Kathy</namePart><namePart type="family">Ferris</namePart><affiliation>National Veterinary Services Laboratories, Ames, IA, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">William</namePart><namePart type="family">James</namePart><affiliation>Food Safety and Inspection Service, Washington, DC, USA</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="Full-length article"></genre><originInfo><publisher>ELSEVIER</publisher><dateIssued encoding="w3cdtf">2000</dateIssued><dateModified encoding="w3cdtf">2000-03-11</dateModified><copyrightDate encoding="w3cdtf">2000</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. The final rule established, among other requirements, pathogen reduction performance standards for Salmonella for food animal carcasses and raw ground products. The final rule is to be fully implemented in three stages in successively smaller federally inspected meat and poultry slaughter and processing establishments. Implementation began in January 1998 and was completed in January 2000. Samples of carcasses of four species of food animals (cattle, swine, chickens, turkeys), and raw ground product from each of these species, were collected by FSIS from establishments prior to implementation of the final rule and cultured for Salmonella. This paper reports Salmonella serotype results of samples collected from June 1997 through August 1998. These results represent a baseline for future comparisons.</abstract><note type="content">Table 1: Most common Salmonella serotypes found in sampled cattle carcasses and raw ground beef</note><note type="content">Table 2: Most common Salmonella serotypes found in sampled swine carcasses and raw ground pork</note><note type="content">Table 3: Most common Salmonella serotypes found in sampled chicken carcasses and raw ground chicken</note><note type="content">Table 4: Most common Salmonella serotypes found in sampled turkey carcasses and raw ground turkey</note><subject><genre>Keywords</genre><topic>Salmonella</topic><topic>HACCP</topic><topic>FSIS</topic><topic>Intervention</topic></subject><relatedItem type="host"><titleInfo><title>International Journal of Food Microbiology</title></titleInfo><titleInfo type="abbreviated"><title>FOOD</title></titleInfo><genre type="journal">journal</genre><originInfo><dateIssued encoding="w3cdtf">20000630</dateIssued></originInfo><identifier type="ISSN">0168-1605</identifier><identifier type="PII">S0168-1605(00)X0075-X</identifier><part><date>20000630</date><detail type="volume"><number>58</number><caption>vol.</caption></detail><detail type="issue"><number>1–2</number><caption>no.</caption></detail><extent unit="issue pages"><start>1</start><end>140</end></extent><extent unit="pages"><start>107</start><end>111</end></extent></part></relatedItem><identifier type="istex">12BE663FF9D2612290C55DF70F4A8E79D32A0F44</identifier><identifier type="DOI">10.1016/S0168-1605(00)00293-2</identifier><identifier type="PII">S0168-1605(00)00293-2</identifier><accessCondition type="use and reproduction" contentType="copyright">©2000 Elsevier Science B.V.</accessCondition><recordInfo><recordContentSource>ELSEVIER</recordContentSource><recordOrigin>Elsevier Science B.V., ©2000</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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