Feed Mill Haccp and Pathogen Reduction Strategies

Haccp in Pork Processing : Costs and Benefits

As public and private demand for food safety grows, firms need to be able to evaluate the optimal (least-cost) combinations of interventions to reduce pathogens. We use data from input suppliers to hog packing firms and from meat science studies to examine the cost function for pathogen reduction. An economic optimization model is used to explore the trade offs in achieving multiple pathogen re...

Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule

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.

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 ra...

An assessment of soybeans and other vegetable proteins as source of salmonella contamination in pig production

BACKGROUND The impact of salmonella contaminated feed ingredients on the risk for spreading salmonella to pigs was assessed in response to two incidences when salmonella was spread by feed from two feed mills to 78 swine producing herds. METHODS The assessment was based on results from the salmonella surveillance of feed ingredients before introduction to feed mills and from HACCP--based surv...

Changes in Consumer Knowledge, Behavior, and Confidence Since the 1996 PR/HACCP Final Rule

Research Triangle Institute (RTI) conducted a multiyear evaluation of the 1996 Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems; Final Rule for the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA, FSIS). As part of this evaluation, RTI conducted a study to measure any changes in consumer knowledge, safe food handling practices (i.e., beh...