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.