The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
Abdelrazak Kadry - One of the best experts on this subject based on the ideXlab platform.
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overview and summary of the food safety and Inspection Service risk assessment for salmonella enteritidis in shell eggs october 2005
Foodborne Pathogens and Disease, 2006Co-Authors: Carl M Schroeder, Heejeong K Latimer, Wayne Schlosser, Neal J Golden, Harry M Marks, Margaret E Coleman, Allan T Hogue, Eric D Ebel, Nathan M Quiring, Abdelrazak KadryAbstract:In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventio...
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Overview and summary of the Food Safety and Inspection Service risk assessment for Salmonella enteritidis in shell eggs, October 2005.
Foodborne pathogens and disease, 2006Co-Authors: Carl M Schroeder, Heejeong K Latimer, Wayne Schlosser, Neal J Golden, Harry M Marks, Margaret E Coleman, Allan T Hogue, Eric D Ebel, Nathan M Quiring, Abdelrazak KadryAbstract:In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventions along the farm-to-table chain were needed to reduce the risk of human illness from Salmonella Enteritidis in shell eggs. Based on newly available data and improved modeling techniques, FSIS completed an updated risk assessment to examine the effect of pasteurization and refrigeration on reducing human illnesses from S. Enteritidis in shell eggs. The risk assessment model was written in Visual Basic for Applications (Microsoft, Redmond, WA) and run using Monte Carlo methods. The model estimated that if all shell eggs produced in the United States were pasteurized for a 3-log10 reduction of S. Enteritidis, the annual number of illnesses from S. Enteritidis in eggs would decrease from approximately 130,000 to 40,000. Pasteurization for a 5-log10 reduction of S. Enteritidis was estimated to reduce the annual number of illnesses to 19,000. The model also estimated that if all eggs produced in the United States were stored and held at 7.2 degrees C within 12 hours of lay, the annual number of illnesses from S. Enteritidis in eggs would decrease from 130,000 to 28,000. As a result, rapid cooling and pasteurization of shell eggs were predicted to be highly effective mitigations for reducing illnesses from consumption of S. Enteritidis in shell eggs.
Carl M Schroeder - One of the best experts on this subject based on the ideXlab platform.
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salmonella enteritidis in meat poultry and pasteurized egg products regulated by the u s food safety and Inspection Service 1998 through 2003
Journal of Food Protection, 2007Co-Authors: Patricia White, Carl M Schroeder, Alecia Larew Naugle, Priscilla Levine, Charlene R Jackson, Paula J Fedorkacray, Bonnie E Rose, Katrine M Pritchard, Parmesh K Saini, Moshe S DreyfussAbstract:The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction-Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these testing programs were analyzed for the presence of Salmonella enterica serotypes. Of these samples, 12,699 (4.3%) were positive for Salmonella, and 167 (1.3%) of the positive samples (0.06% of all samples) contained Salmonella Enteritidis. The highest incidence of Salmonella Enteritidis was observed in ground chicken PR-HACCP samples (8 of 1,722 samples, 0.46%), and the lowest was found in steer-heifer PR-HACCP samples (0 of 12,835 samples). Salmonella Enteritidis isolates were characterized by phage type, pulsed-field gel electrophoretic pattern, and antimicrobial susceptibility. Phage typing of 94 Salmonella Enteritidis isolates identified PT13 (39 isolates) and PT8 (36 isolates) as the most common types. One isolate from a ready-to-eat ham product was characterized as PT4. Electrophoretic analysis of 148 Salmonella Enteritidis isolates indicated genetic diversity among the isolates, with 28 unique XbaI electrophoretic patterns identified. Of these 148 isolates, 136 (92%) were susceptible to each of 16 antimicrobials tested. Two isolates were resistant to ampicillin alone, and 10 isolates were resistant to two or more antimicrobials. Isolation of Salmonella Enteritidis from FSIS-regulated products emphasizes the need for continued consumer education on proper food handling and cooking practices and continued work to decrease the prevalence of Salmonella in meat, poultry, and pasteurized egg products.
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overview and summary of the food safety and Inspection Service risk assessment for salmonella enteritidis in shell eggs october 2005
Foodborne Pathogens and Disease, 2006Co-Authors: Carl M Schroeder, Heejeong K Latimer, Wayne Schlosser, Neal J Golden, Harry M Marks, Margaret E Coleman, Allan T Hogue, Eric D Ebel, Nathan M Quiring, Abdelrazak KadryAbstract:In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventio...
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Overview and summary of the Food Safety and Inspection Service risk assessment for Salmonella enteritidis in shell eggs, October 2005.
Foodborne pathogens and disease, 2006Co-Authors: Carl M Schroeder, Heejeong K Latimer, Wayne Schlosser, Neal J Golden, Harry M Marks, Margaret E Coleman, Allan T Hogue, Eric D Ebel, Nathan M Quiring, Abdelrazak KadryAbstract:In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventions along the farm-to-table chain were needed to reduce the risk of human illness from Salmonella Enteritidis in shell eggs. Based on newly available data and improved modeling techniques, FSIS completed an updated risk assessment to examine the effect of pasteurization and refrigeration on reducing human illnesses from S. Enteritidis in shell eggs. The risk assessment model was written in Visual Basic for Applications (Microsoft, Redmond, WA) and run using Monte Carlo methods. The model estimated that if all shell eggs produced in the United States were pasteurized for a 3-log10 reduction of S. Enteritidis, the annual number of illnesses from S. Enteritidis in eggs would decrease from approximately 130,000 to 40,000. Pasteurization for a 5-log10 reduction of S. Enteritidis was estimated to reduce the annual number of illnesses to 19,000. The model also estimated that if all eggs produced in the United States were stored and held at 7.2 degrees C within 12 hours of lay, the annual number of illnesses from S. Enteritidis in eggs would decrease from 130,000 to 28,000. As a result, rapid cooling and pasteurization of shell eggs were predicted to be highly effective mitigations for reducing illnesses from consumption of S. Enteritidis in shell eggs.
Eric D Ebel - One of the best experts on this subject based on the ideXlab platform.
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changes in salmonella contamination in meat and poultry since the introduction of the pathogen reduction and hazard analysis and critical control point rule
Journal of Food Protection, 2020Co-Authors: Michael S Williams, Eric D Ebel, Gurinder Saini, Epiphanie NyirabahiziAbstract:In 1996, the Food Safety and Inspection Service published its Pathogen Reduction; Hazard Analysis and Critical Control Point (PR;HACCP) rule. The intention of this program was to reduce microbial contamination on meat, poultry, and egg products. The program was implemented in stages between January 1998 and January 2000, with sampling for Escherichia coli ( E. coli ) O157:H7 and/or Salmonella in large production establishments beginning in 1998. As the PR;HACCP program begins its third decade, it is reasonable to question whether there have been reductions in the frequency of pathogen-contaminated meat and poultry products reaching consumers. This study summarizes the results for over 650,000 samples collected by the Food Safety and Inspection Service between 2000 and 2018 in slaughter and processing establishments across the United States and compares these results to the roughly 100,000 retail samples collected by the Food and Drug Administration between 2002 and 2017. The data demonstrate that there has been an overall reduction in the occurrence of Salmonella on meat and poultry products, but the direction and magnitude of change has not been consistent over time or across commodities. While the available data do not support the identification of causal factors for the observed changes, a historical review of the timing of various factors and policy decisions generates potential hypotheses for the observed changes.
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overview and summary of the food safety and Inspection Service risk assessment for salmonella enteritidis in shell eggs october 2005
Foodborne Pathogens and Disease, 2006Co-Authors: Carl M Schroeder, Heejeong K Latimer, Wayne Schlosser, Neal J Golden, Harry M Marks, Margaret E Coleman, Allan T Hogue, Eric D Ebel, Nathan M Quiring, Abdelrazak KadryAbstract:In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventio...
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Overview and summary of the Food Safety and Inspection Service risk assessment for Salmonella enteritidis in shell eggs, October 2005.
Foodborne pathogens and disease, 2006Co-Authors: Carl M Schroeder, Heejeong K Latimer, Wayne Schlosser, Neal J Golden, Harry M Marks, Margaret E Coleman, Allan T Hogue, Eric D Ebel, Nathan M Quiring, Abdelrazak KadryAbstract:In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventions along the farm-to-table chain were needed to reduce the risk of human illness from Salmonella Enteritidis in shell eggs. Based on newly available data and improved modeling techniques, FSIS completed an updated risk assessment to examine the effect of pasteurization and refrigeration on reducing human illnesses from S. Enteritidis in shell eggs. The risk assessment model was written in Visual Basic for Applications (Microsoft, Redmond, WA) and run using Monte Carlo methods. The model estimated that if all shell eggs produced in the United States were pasteurized for a 3-log10 reduction of S. Enteritidis, the annual number of illnesses from S. Enteritidis in eggs would decrease from approximately 130,000 to 40,000. Pasteurization for a 5-log10 reduction of S. Enteritidis was estimated to reduce the annual number of illnesses to 19,000. The model also estimated that if all eggs produced in the United States were stored and held at 7.2 degrees C within 12 hours of lay, the annual number of illnesses from S. Enteritidis in eggs would decrease from 130,000 to 28,000. As a result, rapid cooling and pasteurization of shell eggs were predicted to be highly effective mitigations for reducing illnesses from consumption of S. Enteritidis in shell eggs.
George Tice - One of the best experts on this subject based on the ideXlab platform.
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evaluation of a multiplex real time pcr method for detecting shiga toxin producing escherichia coli in beef and comparison to the u s department of agriculture food safety and Inspection Service microbiology laboratory guidebook method
Journal of Food Protection, 2014Co-Authors: Pina M Fratamico, Jamie L Wasilenko, Bradley Garman, Daniel R Demarco, Stephen Varkey, Mark Jensen, Kyle Rhoden, George TiceAbstract:The “top-six” non-O157 Shiga toxin–producing Escherichia coli (STEC) serogroups (O26, O45, O103, O111, O121, and O145) most frequently associated with outbreaks and cases of foodborne illnesses have been declared as adulterants in beef by the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS). Regulatory testing in beef began in June 2012. The purpose of this study was to evaluate the DuPont BAX System method for detecting these top six STEC strains and strains of E. coli O157:H7. For STEC, the BAX System real-time STEC suite was evaluated, including a screening assay for the stx and eae virulence genes and two panel assays to identify the target serogroups: panel 1 detects O26, O111, and O121, and panel 2 detects O45, O103, O145. For E. coli O157:H7, the BAX System real-time PCR assay for this specific serotype was used. Sensitivity of each assay for the PCR targets was ≥1.23 × 103 CFU/ml in pure culture. Each assay was 100% inclusive for the strains tested (20 to 50 per assay), and...
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evaluation of a multiplex real time pcr method for detecting shiga toxin producing escherichia coli in beef and comparison to the u s department of agriculture food safety and Inspection Service microbiology laboratory guidebook method
Journal of Food Protection, 2014Co-Authors: Pina M Fratamico, Jamie L Wasilenko, Bradley Garman, Daniel R Demarco, Stephen Varkey, Mark Jensen, Kyle Rhoden, George TiceAbstract:The "top-six" non-O157 Shiga toxin-producing Escherichia coli (STEC) serogroups (O26, O45, O103, O111, O121, and O145) most frequently associated with outbreaks and cases of foodborne illnesses have been declared as adulterants in beef by the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS). Regulatory testing in beef began in June 2012. The purpose of this study was to evaluate the DuPont BAX System method for detecting these top six STEC strains and strains of E. coli O157:H7. For STEC, the BAX System real-time STEC suite was evaluated, including a screening assay for the stx and eae virulence genes and two panel assays to identify the target serogroups: panel 1 detects O26, O111, and O121, and panel 2 detects O45, O103, O145. For E. coli O157:H7, the BAX System real-time PCR assay for this specific serotype was used. Sensitivity of each assay for the PCR targets was ≥1.23 × 10(3) CFU/ml in pure culture. Each assay was 100% inclusive for the strains tested (20 to 50 per assay), and no cross-reactivity with closely related strains was observed in any of the assays. The performance of the BAX System methods was compared with that of the FSIS Microbiology Laboratory Guidebook (MLG) methods for detection of the top six STEC and E. coli O157:H7 strains in ground beef and beef trim. Generally, results of the BAX System method were similar to those of the MLG methods for detecting non-O157 STEC and E. coli O157:H7. Reducing or eliminating novobiocin in modified tryptic soy broth (mTSB) may improve the detection of STEC O111 strains; one beef trim sample inoculated with STEC O111 produced a negative result when enriched in mTSB with 8 mg/liter novobiocin but was positive when enriched in mTSB without novobiocin. The results of this study indicate the feasibility of deploying a panel of real-time PCR assay configurations for the detection and monitoring of the top six STEC and E. coli O157:H7 strains in beef. The approach could easily be adapted for additional multiplex assays should regulations expand to include other O serogroups or virulence genes.
Neal J Golden - One of the best experts on this subject based on the ideXlab platform.
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overview and summary of the food safety and Inspection Service risk assessment for salmonella enteritidis in shell eggs october 2005
Foodborne Pathogens and Disease, 2006Co-Authors: Carl M Schroeder, Heejeong K Latimer, Wayne Schlosser, Neal J Golden, Harry M Marks, Margaret E Coleman, Allan T Hogue, Eric D Ebel, Nathan M Quiring, Abdelrazak KadryAbstract:In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventio...
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Overview and summary of the Food Safety and Inspection Service risk assessment for Salmonella enteritidis in shell eggs, October 2005.
Foodborne pathogens and disease, 2006Co-Authors: Carl M Schroeder, Heejeong K Latimer, Wayne Schlosser, Neal J Golden, Harry M Marks, Margaret E Coleman, Allan T Hogue, Eric D Ebel, Nathan M Quiring, Abdelrazak KadryAbstract:In 1998, the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) and the Food and Drug Administration completed a risk assessment that indicated multiple interventions along the farm-to-table chain were needed to reduce the risk of human illness from Salmonella Enteritidis in shell eggs. Based on newly available data and improved modeling techniques, FSIS completed an updated risk assessment to examine the effect of pasteurization and refrigeration on reducing human illnesses from S. Enteritidis in shell eggs. The risk assessment model was written in Visual Basic for Applications (Microsoft, Redmond, WA) and run using Monte Carlo methods. The model estimated that if all shell eggs produced in the United States were pasteurized for a 3-log10 reduction of S. Enteritidis, the annual number of illnesses from S. Enteritidis in eggs would decrease from approximately 130,000 to 40,000. Pasteurization for a 5-log10 reduction of S. Enteritidis was estimated to reduce the annual number of illnesses to 19,000. The model also estimated that if all eggs produced in the United States were stored and held at 7.2 degrees C within 12 hours of lay, the annual number of illnesses from S. Enteritidis in eggs would decrease from 130,000 to 28,000. As a result, rapid cooling and pasteurization of shell eggs were predicted to be highly effective mitigations for reducing illnesses from consumption of S. Enteritidis in shell eggs.