WASHINGTON — The American Meat Institute Foundation (A.M.I.F.) released a detailed supplemental request for proposals on controlling Escherichia coli O157:H7 and Salmonella in beef products.
Specific research topics were formulated by A.M.I.F.’s Research Advisory Committee and are considered to be the issues of highest priority.
A.M.I.F is seeking proposals to:
? Determine the most effective location(s) in the production chain for ground beef to apply interventions to maximize reduction of microbial contamination.
? Identify new and novel interventions that will reduce microbial contamination on ground beef.
? Determine if interventions commonly used for reducing E. coli O157:H7 for ground beef and/or raw ground beef components, i.e. beef trimmings, etc., are also effective in reducing Salmonella and Salmonella serotypes i.e. Salmonella Newport, Salmonella Typhimurium.
? Determine if Salmonella that may be contained in the lymphatic system is a potential public health concern.
? Find new and novel post-grinding interventions that can be applied to reduce microbial contamination in ground beef products.
? Determine if E. coli O157:H7 contamination on blade tenderized and/or enhanced whole-muscle beef products are a potential public health concern. Enhanced whole-muscle beef products include any product that is marinated and/or have some added aqueous solution that is distributed to the internal core of the whole muscle through injection, tumbling, etc.
Click here for the complete request for proposals and proposal submission instructions.