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Adoption of interventions to improve food safety at meat and poultry processing plants in the United States

机译：通过干预措施来改善美国肉类和家禽加工厂的食品安全

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摘要

To learn how meat and poultry processors promote food safety, a nationally representative mail survey of processing plants (944 completed surveys, 66% response rate) was conducted. Plants employ a variety of sanitation and other food safety practices to control Salmonella, Escherichia coli, Listeria and other pathogens. Most plants sanitize hand tools during operations (89%) and treat drains with sanitizers for pathogen control (84%). About 64% of plants have purchase specifications to control pathogens in raw meat and poultry. However, less than one-third of plants apply antimicrobial chemicals. 71% of plants conduct voluntary microbiological testing, and 70% conduct environmental sampling. Analysis by HACCP size suggests that large and small plants are more likely than very small plants to use many types of food safety practices and technologies (P < 0.01). Furthermore, plants that produce ready-to-eat products or inputs to further processing are more likely than plants with no such production to use some types of food safety practices and technologies. These findings can be used to establish a baseline of current industry practices, to conduct analyses of plant practices that might contribute to risk-based inspection initiatives, and to conduct required economic analyses of proposed regulations.
机译：为了了解肉类和家禽加工者如何提高食品安全性，进行了全国代表性的加工工厂邮件调查（944个完成的调查，回复率为66％）。植物采用各种卫生措施和其他食品安全措施来控制沙门氏菌，大肠杆菌，李斯特菌和其他病原体。大多数工厂在操作过程中对手动工具进行消毒（占89％），并用消毒剂处理下水道以控制病原体（占84％）。约有64％的植物具有购买规格，以控制生肉和家禽中的病原体。但是，不到三分之一的工厂使用抗菌化学药品。 71％的工厂进行自愿微生物检测，而70％的工厂进行环境采样。通过HACCP规模进行的分析表明，与小型工厂相比，大型和小型工厂更可能使用多种类型的食品安全实践和技术（P <0.01）。此外，生产即食产品或投入进一步加工的工厂比没有生产此类产品的工厂更有可能使用某些类型的食品安全规范和技术。这些发现可用于建立当前行业惯例的基准，对可能有助于基于风险的检查计划做出贡献的工厂惯例进行分析，以及对拟议法规进行必要的经济分析。

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