Kristina E Barlow

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The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction-hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are(More)
The U.S. Food Safety and Inspection Service (FSIS) pathogen reduction-hazard analysis critical control point systems final rule, published in 1996, established Salmonella performance standards for broiler chicken, cow and bull, market hog, and steer and heifer carcasses and for ground beef, chicken, and turkey meat. In 1998, the FSIS began testing to verify(More)
SUMMARY Critical to the understanding of foodborne illness outbreaks is the identification of both the contaminated food item and the responsible pathogen, allowing traceback to the original source of contamination and subsequent intervention. The Center for Science in the Public Interest (CSPI) maintains a database of foodborne illness outbreaks(More)