The mission of the CFSPH is to increase national and international preparedness for accidental or intentional introduction of diseases that threaten food production or public health.

Written by specialists from around the world, this essential reference focuses on research in the areas of antimicrobial resistance, risk assessment, microbial detection methods and diagnostics, and emerging diseases. Coverage provides balanced overviews of Federal, industry, and academic perspectives on key issues in food safety.

Hazard Analysis and Critical Control Points (HACCP) is a preventive food safety program designed to control food safety hazards as food flows through a foodservice operation from purchasing to serving.

To enhance communication and coordination, accelerate a successful Foreign Animal Disease (FAD) response, and support continuity of operations for pork producers.

The U.S. Trichinae Certification Program is a pork safety program that provides documentation of pork production management practices that minimize the risk of exposure of pigs to Trichinella spiralis. It is an alternative to individual carcass testing that can be used when pigs are raised in production systems where risk of exposure to T. spiralis has been eliminated.

What consumers should know about Methicillinresistant Staphylococcus aureus (MRSA), people and pigs.

This study shows that faecal samples have a low sensitivity for detecting infected pigs and that abattoir-collected samples overestimate the on-farm S. enterica prevalence. For most herds, serology overestimated the on-farm culture prevalence.

This video shows how bacteria travel from the farm to raw meat in the grocery store. While meat is making its journey, there are many rules and procedures in place to eliminate and reduce bacterial spread, including HACCP and proper cooking and handling by the consumer. The holes where the bacteria drop off are representative of these steps, and significantly reduce the risk of foodborne illness. 

Bottom line: more meat, less waste! Beef and pork farmers use it just in the last 30 days of growth because it helps cattle and pigs produce more lean meat with less fat and less waste. More meat, less waste - sounds great! 

Are you wondering about ractopamine and its safety? Ractopamine is a feed ingredient, produced from naturally occurring substances including raspberry ketones. It's related to other beneficial human medicines such as asthma treatments. Its safety has been tested in the US by the Food and Drug Administration as well as government agencies in over 25 other countries. Since its introduction in 1999, there have been no reported negative health related incidents related to the consumption of meat products from animals fed ractopamine.

This video shows how fecal contamination can spread from carcass to carcass during the evisceration of a pig. The internal organs are removed, and if proper procedures are not followed to prevent the spread of contamination, it can spread down the line through the workers' hands.

Clear plastic grid for quick measurement of loin eye (Pork) with envelope; approximately 6-1/2" x 9-½"

We raise pigs to produce pork for consumers to eat. It is important that pigs exhibited in youth swine shows produce meat that has high eating quality. Muscle color, firmness or wetness and marbling are measurements which help predict the final eating quality of pork. The carcass traits of leanness and muscling and the presence of the stress gene can impact the eating quality of pork. These traits are often seen at a higher, or more extreme level, in show pigs.

Study was to determine the influence of this selection strategy on fresh pork quality traits. This research points out that elimination of the halothane gene will solve some but not all of the genetically influenced pork quality problems faced by the industry. Therefore, it appears that selection for some economically important traits, such as feed efficiency or increased lean growth in the absence of the halothane gene, may compromise pork quality.

This study demonstrates that iodine value of fat from one anatomical location (i.e., back and belly) can be predicted from iodine value of a less valuable anatomical location (i.e., jowl), and, additionally, increases in iodine value correlate negatively with predictors of meat quality.

Research that extends the current knowledge of immunological castration in the pig as it relates to growth performance, nitrogen and phosphorus retention, and pork quality.

Research results show that variation in pork quality could not be attributed to lower pH but could be due to proteolysis differences associated with growth. They also show that selection for rapid growth by improving days of age at 125 kg did not significantly affect the quality of fresh pork loin. Therefore this method of selection can be used without compromising fresh pork quality.

Research concluded that lipid content is a small source of variation in texture and tenderness of pork loin with pH between 5.80 and 5.50, but not at a greater or lesser pH.

Research results indicate measuring the intramuscular fat percentage of the porcine longissimus can be accurately performed utilizing real-time ultrasound, the genetic parameters and relationships with other meat and eating quality traits for IMF predicted from real-time ultrasound are similar to those of IMF estimated from the carcass, and substantial genetic progress can be made when implementing this technology into a selection program. In addition, inclusion of a single backfat layer into the genetic evaluation for intramuscular fat percentage could increase in the amount of genetic progress realized through selection.

Research results demonstrate that current blast chilling practices have the potential to negatively impact pork tenderness.

The results from this study suggest that selection for reduced RFI has the potential to improve carcass composition with few effects on selected measures of meat quality such as pH, water holding capacity, and color. However, reduced RFI could negatively affect eating quality due to the decrease in lipid content and desmin degradation.

The data in this study suggest that changes in some meat quality traits can affect many other meat quality attributes. The correlations yield information that could aid in directing future studies aimed at understanding the underlying biological mechanisms behind the development of many quality traits.

Both RFI line and diet were found to impact carcass composition, while having minimal effects on pork quality and sensory characteristics. RFI shows promise as a selection tool for improved efficiency without compromising pork quality, even if fed low energy diets.

Due to increased demand for pork products with superior meat quality, increased emphasis has been placed on breeding programs that focus on traits that influence meat quality.

The objective was to more precisely define the relationship between dietary fatty acid intake and pork carcass fat composition. The conclusion, limiting linoleic acid intake in daily consumption or before harvest is key to lowering carcass IV.

The document discusses factors affecting pork quality, specifically the variation in fat tissue, emphasizing genetic, dietary, and management influences. It highlights historical research on how diet compositions impact fat characteristics and outlines challenges with modern feed ingredients, such as dried distillers grains and bakery meals. Additionally, it addresses potential impacts of soft pork fat on processing, market value, and product quality, as well as measurement techniques for fat quality using iodine value.

A study was conducted to evaluate differences in performance, carcass traits, and tissue deposition rates among breeds of swine entered in the 2003 National Barrow Show Progeny Test.

Infographic that includes depictions of how much meat to expect in half a hog, as well as freezer storage room needs and costs.

e Meat Institute provides the resources businesses need to deliver nutritious animal protein to consumers.

Hands-on and technical training programs in meat processing and safety. Courses include topics like cured meats, fresh pork and beef processing, sausage and processed meats, dry & semi-dry sausage production, HACCP workshops on food safety, and basic sausage technology. Many short courses feature expert instructors, practical demonstrations in the ISU Meat Laboratory, and opportunities to learn current industry practices useful for meat processors, supervisors, and others working in commercial production and related industries.

Food safety programs, resources, and training for a variety of audiences. It includes links to ServSafe® certification and food handler training, youth food preservation workshops, and an online home-based kitchen operations course focused on regulations and safe food handling. You’ll also find practice resources like foodservice videos and standard operating procedures, as well as topic sections on key food safety principles such as health and hygiene, cleaning and sanitizing, time and temperature control, cross-contamination, purchasing, and produce safety.

American Meat Institute Foundation Chief Scientist Betsy Booren, Ph.D discusses the proper way to use a meat thermometer to ensure food safety.

There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven.

Time & temperature control is a critical aspect of food safety. Make sure you know the proper internal cooking temperatures for different food items!

The only way to know food has been cooked to a safe internal temperature is to use a food thermometer.

This video shows how to wrap, label and store game meat.

Vacuum seal your food and preserve it without freezer burn.

Demonstration of how to wrap meet with Butcher Paper (Freezer Paper).

Two techniques to package meat for storage in the freezer; the double wrap method and the vacuum sealer method. 

Bacon is classically a pork belly that has been cured by smoking, salting or pickling, these are accomplished with either a cover pickle, an injection or a dry rub. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow for the cure to fully penetrate the pork belly.

Bacon is a classically a pork belly that has been cured by smoking, salting or pickling. After curing it can be cooked by pan frying, boiling, baking, microwaving or smoking. In American cuisine it is typically eaten for breakfast or added to other dishes to add a savory flavor. There are two popular ways to cure bellies at home, pickling which is also often mistakenly referred to as brining and injecting. Brining is using just salt, pickling is the correct term for using an actual cure.

With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Dr. Gregg Rentfrow. a certified meat scientist will show you how.

Fresh Sausage is a traditionally a product that has been ground, seasoned and then most times stuffed into a casing for cooking. The size of the sausage can vary from as small as breakfast sausage link all the way up to 35mm Bratwurst style sausage. It can be made from beef, pork, poultry or wild game or other meats and even some non-meat items are being called sausage now.

So, you’ve gone through all the processes of making some fresh sausage, you’ve ground the meat, seasoned it, and stuffed it and now you are getting ready to link it. Well if you’ve never done it before we are going to show you how to do it with a few different types of casings and show you three different techniques.

Fresh sausage can be made from pork, beef, wild game, poultry or really any type of meat. One of the best things about making fresh sausage is how easy it is to make. Of all the sausage you can make at home, fresh sausage is the easiest and requires the least amount of equipment. Another great thing about Bratwurst is the wide variety of flavors of seasoning that are available. This video will focus on how to make Bratwurst, but this same process will also cover Italian Sausage and Mexican Chorizo.

This video covers the entire sausage-making process, including: Meat Preparation & Grinding: Learn how to break down meat for your grinder, using a Weston's  #5 grinder as an example. We'll show you how to grind meat twice through a 3/16" plate for an ideal texture and incorporate pork or beef fat with venison.

Dr. Gregg Rentfrow fabricates a side of pork. Cuts include a Ham, Boston Butt, Picnic, Boneless Sirloin Chops, Tenderloin, Boneless Loin Roast, Boneless Pork Chops, Boneless Country Style Ribs, Babyback Ribs, Trimmings for sausage, Pork belly

An in-depth video explaining a butchers' tools of the trade. Also, it shows how to re-edge a blunt knife, using a sharpening stone and Butchers steel to get the ultimate sharp knife.

An explanation of the essential butcher tools for meat preparation.

A comprehensive overview of essential meat cutting tools and the importance of safety and proper knife maintenance.

Processing equipment for fresh sausage.

Americans are cooking at home now more than ever. Keeping hands clean during food prep is one of the most important steps you can take to stop the spread of germs in your kitchen. Learn why it's so important to protect yourself and your family from getting sick by washing your hands the right way.

Detailed description of various pork cuts including cooking tips.

Increased ingoing nitrite concentrations in combination with natural antimicrobials may allow production of naturally cured meats with quality and safety characteristics comparable to their conventionally cured counterparts.

This full-color, coil-bound consumer-oriented guide explains buying pork and beef as whole animals (or portions thereof). Includes marketing terms and information on storage and handling, meat inspection and meat weight, and common retail pork and beef cuts. Sturdy, coated card stock meant for regular use.

This site connects you with research, education, and outreach related to food science, nutrition, dietetics, and healthy eating. It highlights academic programs and majors in areas like food science, nutritional science, dietetics, and culinary food science, along with department contact information and resources. Producers can use this resource to explore evidence-based information on food quality, safety, nutrition, and human health, and to find links to outreach and educational efforts that translate university research into practical guidance for communities.

FSIS protects the public's health by ensuring that meat, poultry and egg products are safe, wholesome and properly labeled.

APHIS protects the health and value of American agriculture and natural resources.

Provides a list of information gathered from press releases and other public notices about certain recalls of FDA-regulated products.

FoodNet is a collaborative program conducting active surveillance for infections caused by eight germs spread commonly through food.

The FDA site provides up-to-date rules, safety guidance, and regulatory information that impact livestock production. Swine producers can find information on animal medications, feed safety, food safety requirements, recalls, and disease response, helping support safe production and regulatory compliance.