Intervention Strategies For The Microbiological Safety Of Foods Of Animal Origin

CAST papers are the foundation of CAST’s science communication work. Developed by expert-led task forces, these peer-reviewed publications translate agricultural science into trusted insights that inform policy, guide public understanding, and fuel CAST programs, dialogues, and educational initiatives.

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January 11, 2004
Issue Paper

DOI: https://doi.org/10.62300/qwc2eb37

Task Force Chairs

Michael P. Doyle

Center for Food Safety, The University of Georgia, Griffin

Authors

Gary R. Acuff

Department of Animal Science, Texas A&M University, College Station

Bruce Cords

Ecolab, Inc., St. Paul, Minnesota

James Cullor

Veterinary Medical Teaching and Research Center, University of California–Davis, Tulare

Jill Hollingsworth

Food Safety Programs, Food Marketing Institute, Washington, D.C.

Karen P. Penner

Food Science Institute, Kansas State University, Manhattan

Robert A. Seward II

Regulatory Affairs, American Meat Institute, Arlington, Virginia

William H. Sperber

Cargill Corporate Food Safety, Wayzata, Minnesota

Bruce Tompkin

Conagra Refrigerated Foods, Downers Grove, Illinois

Abstract

Prepared by a task force of thirteen scientists, this issue paper provides a timely consideration of critical issues: microbiological safety of foods of animal origin during production; food processing strategies for manufactured foods of animal origin, both ready-to-cook and ready-to-eat; food safety initiatives in retailing; consumer interventions to enhance food safety; challenges to applying food safety controls uniformly across all sectors of the food service industry; and recommendations for development and application of new intervention strategies to decrease human illnesses attributed to foods derived from animals.

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