Recent Research Findings: Validation Database for Fresh Meat and Poultry Updated

The Foundation’s searchable validation database summarizing the available scientific literature identifying antimicrobial and other interventions for fresh meat and poultry has been updated. Small and very small meat and poultry establishments can use this database, along with the processed meat database, 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 Texas A&M University, to update the 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. Complementary updates on processed meat and poultry products are being conducted by the University of Wisconsin.

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. To access the databases, you may visit http://www.meatpoultryfoundation.org/validationdatabase.