W. Benjy Mikel University of Kentucky

Resources Authored

Factsheets

Findings of the National Pork Board Salmonella Intervention Assist Program for Small & Very Small Plants

Publish Date: 06/03/2006

The National Pork Board began the Salmonella Assistance Intervention Program (SAIP) in 2000. This program targeted primarily small and very small meat packers who were having difficulty meeting the requirements of the United States Department of Agriculture’s Food Safety and Inspection Service (USDAFSIS) Salmonella standards. The FSIS set Salmonella performance standards to verify whether SSOP/ HACCP systems are effective in controlling contamination with harmful bacteria. According to USDA, Salmonella was selected because; (1) it is the most common bacterial cause of foodborne illness; (2) FSIS baseline data shows that it colonizes a variety of mammals and birds and occurs at a frequency which permits changes to be detected; (3) current methodologies can recover Salmonella from a variety of meat and poultry products; and (4) intervention strategies aimed at reducing fecal contamination and other sources of Salmonella on raw products should be effective against other pathogens. Detailed guidelines related to the USDA-FSIS response to Salmonella Performance Standards failures by plants may be found at the following web site: http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/28-02.htm.


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Factsheets

New Product Guidelines

Publish Date: 06/03/2006

Overwhelmingly, most industry executives will agree that new product development is the key to economic viability and survival. A review of new product introductions during the past decade gives credence to the fact that everyone is searching to meet consumer demand through product innovation. Last year alone, over 25,000 new products were introduced to the marketplace according to industry sources. These products target a wide variety, but growing number of consumer groups, each looking to fill a niche. Recently, new product introductions have been focused on satisfying consumer demands for improved nutritional content, ease of preparation, eat-on-the-go, taste, health benefits, etc. Two of the hottest trends today target ethnic cuisines and functional foods or nutraceuticals. These two broad areas of potential pursue two vastly different demands; one aimed at taste and the other at health. The influx into the United States of immigrants from all over the world has lead to a melting of various distinct flavors and preparation methods. Not only are these foods demanded by ethnic groups, but their acceptance by adventurous eaters have led to the development of a major market for Latin, Asian, European, and many other cuisines. In addition, the development and demand for functional foods that meet a specific purpose, health or otherwise, is continuing to grow at a rapid pace.


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Factsheets

Current Issues for Country Cured Hams

Publish Date: 06/03/2006

Country-Cured hams are a small, yet significant part of the pork industry. In fact, Country-Cured hams, and their related products, can easily be classified as one of the original value-added products. In an industry where most products are considered value-added due to the improved yields related to weight gain from added water bound by non-meat ingredients, country-cured hams and other dry-cured products are differentiated on their unique process to remove moisture from the product.


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Factsheets

Pre-Shipment Record Review Options for Small Processors

Publish Date: 06/03/2006

The issue of the safety of the food supply has been deliberately debated during the past few years. Continual media coverage has kept this issue at the forefront of most consumers’ minds. The meat industry, in particular, has been focused on as one area where improvement can and should be made. In an effort by the industry and regulatory agencies to further enhance the safety of the meat supply, the meat inspection reform began to take place.


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Factsheets

Employee Involvement in HACCP is as Easy as Who, What, When, Where, Why and How

Publish Date: 06/03/2006

Sanitation Standard Operating Procedures (SSOP’s) were successfully implemented in January, 1997. Hazard Analysis Critical Control Point (HACCP) programs were implemented according to the Pathogen Reduction Final Rule. On January 26, plants with greater than 500 employees were required to implement HACCP programs. In January, 1999, plants with between 10-500 employees were required to implement HACCP.


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