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Title:   Author  item
                                            Callaway, Todditem
                                            Anderson, Robinitem
                                            Edrington, Thomasitem
                                            Genovese, Kenneth

                                                         - *Ken*item
                                            Poole, Toniitem
                                            Harvey, Rogeritem
                                            Nisbet, David
  Submitted to: Feedinfo News Service
                                    Publication Type: Trade Journal
                                    Publication Acceptance Date: 1/11/2005
                                    Publication  Date: 1/11/2005
                                    Citation: Callaway, T.R., Anderson, R.C., Edrington, T.S., Genovese, K.J., Poole, T.L., Harvey, R.B., Nisbet, D.J. 2005. Pre-slaughter intervention strategies to reduce food-borne pathogens in food animals: What are we doing? Feedinfo News Service Scientific Reviews. Available: http://www.feedinfo.com.Interpretive Summary:
                                Technical Abstract: Food-borne bacterial diseases affect more than 76 million Americans each year, many of these illnesses are caused by consumption of foodstuffs produced from animals.  In spite of post-harvest pathogen reduction strategies, food-borne illnesses still occur far too frequently.  Therefore, strategies that expand the continuum of intervention from the abattoir back through both the feedlot and finishing floor all the way to the farm have the greatest potential to reduce pathogenic contamination of meats and resultant human illnesses.  A broad range of pre-slaughter intervention strategies have been contemplated and are currently under investigation. The simultaneous application of several pre-slaughter strategies has the potential to synergistically reduce the incidence of human food-borne illnesses by erecting multiple hurdles against entry of pathogens into the food chain.


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