The Foundation for Meat and Poultry Research and Education (Foundation), a contractor to the Beef Checkoff, released searchable validation databases that summarize the available scientific literature identifying antimicrobial and other interventions for fresh and processed meat and poultry.  Small and very small meat and poultry establishments can use both databases in the design of intervention strategies and as scientific support in the validation of their Hazard Analysis and Critical Control Points (HACCP) systems.          

The Foundation, on behalf of the Beef Checkoff, partnered with the University of Wisconsin to create a database of high-quality studies that describe interventions used to reduce microbiological risks in processed meat products.  The second database, developed in collaboration with Texas A&M University, presents scientific literature detailing the efficacy of various interventions and antimicrobials at a range of applicable concentrations on fresh beef, veal, pork, lamb and poultry products. 

“These comprehensive databases provide a critical resource to small and very small meat and poultry establishments that may not always have the time and resources to gather the necessary, required information to offer support for decisions made related to their food safety systems.  By using these databases, establishments will be equipped to meet HACCP requirements and can more easily identify the most optimal antimicrobial and other interventions to ensure product safety,” said Foundation President Susan Backus. 

The databases are searchable by type of meat, product, pathogen and intervention.       

Interventions addressed in the databases include heat, pH control, chemical and clean-label inhibitors, high-pressure processing and irradiation, among others.  E. coli O157:H7, non-O157 Shiga toxin-producing E. coli, Salmonella, Campylobacter and Listeria monocytogenes are among the microbial pathogens covered in the databases. 

Both projects were funded in part by the Beef Checkoff. Future updates will be made to both databases to reflect new research findings. 

Source: Foundation for Meat and Poultry Research and Education