Evaluation of the Efficacy of Flame Beef Trim

The Food Safety and Inspection Service (PSIS) is a public health agency that protects consumers by ensuring that the nation's meat and poultry and egg products are safe, wholesome, and accurately labeled. New Technologies have resulted in significant improvements in the safety of meat and poultry in recent years. Steam vacuuming, steam pasteurization, and autimicrobials are examples of advances in food safety technology that have occurred in recent years. PSIS is desirous of seeing these kinds of advances continue. PSIS recognizes that many smaller establishments lack the resources that exist in larger establishments. Therefore, FSIS is fimding studies to develop, identify, and evaluate new technologies to determine which ones are economically viable for small/very sroaJ.1plants and to foster their adoption. This agreement is intended to provide funding that will enable FSIS and state or academic institutions to work cooperatively in developing, identifying and evaluating new technologies which ~l1:-e economically viable for small/very small plants to help them meet food safety requirements and to enhance the beneficia] effects of new technology on food safety and public health. A new technology is defined as new or, new applications of, equipment, substances, methods, processes, or procedures affecting the slaughter of livestock OTpoultry or processing of meat, poultry, or egg products. After the studies are completed, each participant will prepare a summary of their research and recommendations of new technologies which are economically feasible for smalVvery small establishment operatiol1s to PSIS.