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              The **https://** ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.  Food Safety
                                Recalls & Public Health Alerts
                                Report a Problem with Food
                                Additional Recalls
    
            
                            
      
      
                            
      
      
      
      
      
      
      Annual Recall Summaries
                                Summary of Recall and PHA Cases in Calendar Year 2023
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall and PHA Cases in Calendar Year 2022
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2021
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2020
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2019
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2018
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2017
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2016
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2015
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2014
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2013
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2012
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Safety Stats
                                Consumer Research
    
            
                            
                            
      
                            
      
      
      
      
      
      
      Foodborne Illness and Disease
                                Illnesses and Pathogens
                                Campylobacter
                                Campylobacter En Español
    
            
      
                            
      
      
      
      
      
      
      
      
      Clostridium botulinum
    
            
      
      
      
      
      
      
      
      
      
      
      Escherichia coli O157:H7
    
            
      
      
      
      
      
      
      
      
      
      
      Parasites and Foodborne Illness
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Questions and Answers
    
            
                            
      
      
                            
      
      
      
      
      
      
      Resources for Public Health Partners
                                State Departments of Public Health
    
            
                            
      
      
                            
      
      
      
      
      
      
      Outbreaks
                                Outbreak Investigations: Prevention
    
            
      
      
      
      
      
      
      
      
      
      
      Outbreak Investigations: Response
    
            
                            
      
      
                            
      
      
      
      
      
      
      Safe Food Handling and Preparation
                                Food Safety Basics
                                Additives in Meat and Poultry Products
    
            
      
      
      
      
      
      
      
      
      
      
      Appliance Thermometers
    
            
      
      
      
      
      
      
      
      
      
      
      Asar a la parrilla y seguridad alimentaria
    
            
      
      
      
      
      
      
      
      
      
      
      Cleanliness Helps Prevent Foodborne Illness
    
            
      
      
      
      
      
      
      
      
      
      
      Cooking for Groups
    
            
      
      
      
      
      
      
      
      
      
      
      Cooking with Microwave Ovens
    
            
      
      
      
      
      
      
      
      
      
      
      Cutting Boards
    
            
      
      
      
      
      
      
      
      
      
      
      Deep Fat Frying
    
            
      
      
      
      
      
      
      
      
      
      
      Doneness Versus Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Food Allergies
    
            
      
      
      
      
      
      
      
      
      
      
      Glossary of Packaging Terms
    
            
      
      
      
      
      
      
      
      
      
      
      Grilling Food Safely
    
            
      
      
      
      
      
      
      
      
      
      
      Grilling and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      High Altitude Cooking
    
            
      
      
      
      
      
      
      
      
      
      
      How Temperatures Affect Food
    
            
      
      
      
      
      
      
      
      
      
      
      How to Find the USDA Establishment Number
    
            
      
      
      
      
      
      
      
      
      
      
      Importing Meat, Poultry & Egg Products US
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection for Food Safety: The Basics
    
            
      
      
      
      
      
      
      
      
      
      
      Irradiation and Food Safety FAQ
    
            
      
      
      
      
      
      
      
      
      
      
      Keeping "Bag" Lunches Safe
    
            
      
      
      
      
      
      
      
      
      
      
      Keeping Food Safe During an Emergency
    
            
      
      
      
      
      
      
      
      
      
      
      Kitchen Thermometers
    
            
      
      
      
      
      
      
      
      
      
      
      Mail Order Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Meat and Poultry Labeling Terms
    
            
      
      
      
      
      
      
      
      
      
      
      Meat and Poultry Packaging Materials
    
            
      
      
      
      
      
      
      
      
      
      
      Natural Flavors on Meat and Poultry Labels
    
            
      
      
      
      
      
      
      
      
      
      
      Safe Handling of Take-Out Foods
    
            
      
      
      
      
      
      
      
      
      
      
      Slaughter Inspection 101
    
            
      
      
      
      
      
      
      
      
      
      
      Slow Cookers and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Smoking Meat and Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Tailgating Food Safety Q & A
    
            
      
      
      
      
      
      
      
      
      
      
      Understanding FSIS Food Recalls
    
            
      
      
      
      
      
      
      
      
      
      
      Water in Meat & Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Danger Zone 40F - 140F
    
            
      
      
      
      
      
      
      
      
      
      
      Food Product Dating
    
            
      
      
      
      
      
      
      
      
      
      
      Freezing and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Leftovers and Food Safety
    
            
                            
      
      
                            
      
      
      
      
      
      
      Molds on Food: Are They Dangerous?
                                Hongos en los Alimentos: ¿Son Peligrosos?
    
            
      
      
      
      
      
      
      
      
      
      
      Refrigeration
    
            
      
      
      
      
      
      
      
      
      
      
      Safe Temperature Chart
    
            
      
      
      
      
      
      
      
      
      
      
      Shelf-Stable Food
    
            
      
      
      
      
      
      
      
      
      
      
      The Big Thaw — Safe Defrosting Methods
    
            
      
      
      
      
      
      
      
      
      
      
      The Color of Meat and Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Washing Food: Does it Promote Food Safety?
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety While Hiking, Camping & Boating
    
            
      
      
      
      
      
      
      
      
      
      
      Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
    
            
                            
      
      
                            
      
      
      
      
      
      
      Meat & Fish
                                Bacon and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Bagre de la Granja a la Mesa
    
            
      
      
      
      
      
      
      
      
      
      
      Beef From Farm To Table
    
            
      
      
      
      
      
      
      
      
      
      
      Bison from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Carne de res ablandada mecánicamente
    
            
      
      
      
      
      
      
      
      
      
      
      Catfish from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Color of Cooked Ground Beef as It Relates to Doneness
    
            
      
      
      
      
      
      
      
      
      
      
      Corned Beef
    
            
      
      
      
      
      
      
      
      
      
      
      Door-to-Door Meat Sales
    
            
      
      
      
      
      
      
      
      
      
      
      Fresh Pork from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Goat from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Ground Beef and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Hams and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Hot Dogs & Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Jerky
    
            
      
      
      
      
      
      
      
      
      
      
      Lamb From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Mechanically Tenderized Beef
    
            
      
      
      
      
      
      
      
      
      
      
      Rabbit From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Roasting Those "Other" Holiday Meats
    
            
      
      
      
      
      
      
      
      
      
      
      Sausages and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Veal from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Yersiniosis and Chitterlings Tips
    
            
                            
      
      
                            
      
      
      
      
      
      
      Poultry
                                Chicken From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Chicken Liver
    
            
      
      
      
      
      
      
      
      
      
      
      Duck and Goose from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Hock Locks and Other Accoutrements
    
            
      
      
      
      
      
      
      
      
      
      
      Is Pink Turkey Meat Safe?
    
            
      
      
      
      
      
      
      
      
      
      
      Let's Talk Turkey Roasting
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry Processing: Questions & Answers
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry: Basting, Brining, and Marinating
    
            
      
      
      
      
      
      
      
      
      
      
      Stuffing and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      The Poultry Label Says "Fresh"
    
            
      
      
      
      
      
      
      
      
      
      
      Turduckens Require Safe Food Handling
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Handling Cooked Dinners
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Safe Cooking
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Safe Thawing
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Stuffing
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey: Alternate Routes to the Table
    
            
                            
      
      
                            
      
      
      
      
      
      
      Eggs
                                Egg Products and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Ovoproductos e Inocuidad Alimentaria
    
            
      
      
      
      
      
      
      
      
      
      
      Shell Eggs from Farm to Table
    
            
                            
      
      
                            
      
      
      
      
      
      
      Emergencies
                                A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
    
            
      
      
      
      
      
      
      
      
      
      
      Fires and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Keep Your Food Safe During Emergencies
    
            
      
      
      
      
      
      
      
      
      
      
      Removing Odors from Refrigerators and Freezers
    
            
      
      
      
      
      
      
      
      
      
      
      USDA Meat and Poultry Hotline
    
            
      
      
      
      
      
      
      
      
      
      
      Brochures & Publications
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Defense and Emergency Response
                                Emergency Response
    
            
      
      
      
      
      
      
      
      
      
      
      Continuity of Operations (COOP)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Defense
                                Risk Mitigation Tool
    
            
      
      
      
      
      
      
      
      
      
      
      Food Defense Considerations for Transportation of FSIS-Regulated Products
    
            
      
      
      
      
      
      
      
      
      
      
      Food Defense Tools, Resources and Training
    
            
      
      
      
      
      
      
      
      
      
      
      Functional Food Defense Plans
    
            
      
      
      
      
      
      
      
      
      
      
      International Food Defense
    
            
                            
      
      
                            
      
      
      
      
      
      
      Science & Data
                                Research Priorities
                                FSIS/ORISE Food Safety Fellowship Program
                                Aaron Dudley
    
            
      
      
      
      
      
      
      
      
      
      
      Lauren Lee
    
            
      
      
      
      
      
      
      
      
      
      
      Sharon Nieves-Miranda
    
            
      
      
      
      
      
      
      
      
      
      
      Yesutor Soku
    
            
      
      
      
      
      
      
      
      
      
      
      Ali Strickland
    
            
                            
      
      
                            
      
      
      
      
      
      
      Data Sets & Visualizations
                                Microbiology
                                Baseline Microbiology Data Reports
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbiological Testing Program for RTE Meat and Poultry Products
                                Tables & Results Microbiological Testing Program for RTE Meat
    
            
      
      
      
      
      
      
      
      
      
      
      Tables & Results: Microbiological Testing Program Pasteurized Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
    
            
                            
      
      
                            
      
      
      
      
      
      
      Salmonella Initiative Program Criteria
                                Quarterly Sampling Reports on Antimicrobial Resistance
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Raw Beef Products
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Salmonella
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Action Plan: A One and Two Year Update
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
                                Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
    
            
      
      
      
      
      
      
      
      
      
      
      Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
    
            
      
      
      
      
      
      
      
      
      
      
      Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Verification Testing Program Monthly Posting
    
            
      
      
      
      
      
      
      
      
      
      
      Chemical Residues and Contaminants
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Handling Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Laboratory Sampling Data
                                Egg Product Testing, Years 1995-2017
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection Task Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Developer Resources
                                Recall API
    
            
                            
      
      
                            
      
      
      
      
      
      
      Scientific Reports
                                Public Health Regulations (PHR)
                                FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
    
            
      
      
      
      
      
      
      
      
      
      
      Interagency Food Safety Analytics Collaboration (IFSAC)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Laboratories & Procedures
                                Accredited Laboratory Program
                                Key Facts: ISO Accreditation
    
            
                            
      
      
                            
      
      
      
      
      
      
      FSIS Laboratories
                                Requesting Bacterial Isolates from FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      Risk Assessments
    
            
                            
      
      
                            
      
      
      
      
      
      
      Sampling Program
                                Raw Pork Products Exploratory Sampling Program
    
            
      
      
      
      
      
      
      
      
      
      
      Sampling Results for FSIS Regulated Products
    
            
      
      
      
      
      
      
      
      
      
      
      National Antimicrobial Resistance Monitoring System (NARMS)
    
            
      
      
      
      
      
      
      
      
      
      
      Journal Publications
    
            
                            
      
      
                            
      
      
      
      
      
      
      Policy
                                Food Safety Acts
                                Federal Meat Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry Products Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Egg Products Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Methods of Slaughter Act
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Guidelines
    
            
                            
      
      
                            
      
      
      
      
      
      
      Directives & Notices
                                FSIS Notices
    
            
      
      
      
                            
      
      
      
      
      
      
      FSIS Directives
    
            
      
      
      
      
      
      
      
      
      
      
      Petitions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Federal Register & Rulemaking
                                Federal Register Notices
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Register Rules
    
            
      
      
      
      
      
      
      
      
      
      
      Executive Orders, Small Business Protection Laws & Other Guidance
    
            
      
      
      
      
      
      
      
      
      
      
      Regulatory Priorities
    
            
                            
      
      
                            
      
      
      
      
      
      
      Advisory Committees
                                National Advisory Committee on Meat and Poultry Inspection (NACMPI)
    
            
                            
      
      
                            
      
      
      
      
      
      
      National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
                                2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      NACMCF 2022 Subcommittee
    
            
      
      
      
      
      
      
      
      
      
      
      2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Procurement
    
            
      
      
      
      
      
      
      
      
      
      
      National Federal Financial Assistance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection
                                Inspection Programs
                                Inspection of Meat Products
                                Humane Handling Ombudsman
    
            
      
      
      
      
      
      
      
      
      
      
      Modernization of Swine Slaughter Inspection
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection of Poultry Products
                                Reducing Salmonella in Poultry
                                Pilot Projects: Salmonella Control Strategies
    
            
                            
      
      
                            
      
      
      
      
      
      
      Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
                                Component 1
    
            
      
      
      
      
      
      
      
      
      
      
      Component 2
    
            
      
      
      
      
      
      
      
      
      
      
      Component 3
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella By the Numbers
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella KPI
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Risk Assessments
    
            
      
      
      
      
      
      
      
      
      
      
      Modernization of Poultry Slaughter Inspection
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection of Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection of Siluriformes
    
            
                            
      
      
                            
      
      
      
      
      
      
      Compliance Guidance
                                Significant Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      HACCP
                                HACCP-Based-Inspection Models Project
                                New Poultry Inspection System (NPIS)
    
            
      
      
      
      
      
      
      
      
      
      
      HIMP Redesign Achievement of Performance Standards Young Chicken Plants
    
            
      
      
      
      
      
      
      
      
      
      
      List of HIMP Participating Plants
    
            
      
      
      
      
      
      
      
      
      
      
      HACCP Validation
    
            
                            
      
      
                            
      
      
      
      
      
      
      PHIS
                                PHIS: Historical Information
    
            
      
      
      
      
      
      
      
      
      
      
      Retail Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Small & Very Small Plant Guidance
                                Appealing Inspection Decisions
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Resources for Small and Very Small Plant Outreach: Order Form
    
            
      
      
      
      
      
      
      
      
      
      
      Small Plant Help Desk
    
            
      
      
      
      
      
      
      
      
      
      
      Small Plant Help Desk Form
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbial Risk
                                Listeria Monocytogenes
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella
    
            
      
      
      
      
      
      
      
      
      
      
      Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
    
            
                            
      
      
                            
      
      
      
      
      
      
      Specified Risk Material
                                BSE Rules Being Strictly Enforced
    
            
      
      
      
      
      
      
      
      
      
      
      Specified Risk Material Resources
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Assessments Tools
    
            
      
      
      
      
      
      
      
      
      
      
      Recall Process
    
            
      
      
      
      
      
      
      
      
      
      
      Sanitation Performance Standards Compliance Guide
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling
                                Basics of Labeling
    
            
      
      
      
      
      
      
      
      
      
      
      Claims Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Nonfood Compounds
                                Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
    
            
      
      
      
      
      
      
      
      
      
      
      Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
    
            
      
      
      
      
      
      
      
      
      
      
      Ingredients Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Label Submission and Approval System (LSAS)
                                Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling Policies
                                Human Food Made with Cultured Animal Cells
    
            
      
      
      
      
      
      
      
      
      
      
      Regulations for Package Dating
    
            
      
      
      
      
      
      
      
      
      
      
      Comprehensive List of Reasons for Label Modifications and Returns
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling Procedures
                                Information Required For Requesting a Temporary Approval
    
            
      
      
      
      
      
      
      
      
      
      
      10 Most Common Mistakes And How to Avoid Them
    
            
      
      
      
      
      
      
      
      
      
      
      Label Submission Checklist
    
            
      
      
      
      
      
      
      
      
      
      
      Labeling Situations That Can Not Have a Temporary Approval
    
            
      
      
      
      
      
      
      
      
      
      
      Labeling and Establishment Responsibilities
    
            
      
      
      
      
      
      
      
      
      
      
      Ten Most Commonly Asked Labeling Questions
    
            
      
      
      
      
      
      
      
      
      
      
      Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
    
            
                            
      
      
                            
      
      
      
      
      
      
      New Technology
                                Cooperative Agreements FY 2003
    
            
      
      
      
      
      
      
      
      
      
      
      Cooperative Agreements FY 2004
    
            
      
      
      
      
      
      
      
      
      
      
      Cooperative Agreements FY 2005
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2003
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2004
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2005
    
            
      
      
      
      
      
      
      
      
      
      
      NOL for Non-O157 STEC Test Methods
    
            
      
      
      
      
      
      
      
      
      
      
      New Technology Information Table
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Handling
    
            
                            
      
      
                            
      
      
      
      
      
      
      Import & Export
                                Import & Export Library
                                Eligible Foreign Establishments
    
            
                            
      
      
                            
      
      
      
      
      
      
      U.S. Establishments by Country
                                Australia Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Brazil Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Egypt Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Gibraltar Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Israel Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Japan (Casings) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Japan (Cold Storage Facilities) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Mexico Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Beef) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Pork) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Poultry) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Prepared Products) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      South Africa Eligible Establishments
    
            
                            
      
      
                            
      
      
      
      
      
      
      Import Guidance
                                FSIS Import Procedures for Meat, Poultry & Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Import Reinspection
    
            
      
      
      
      
      
      
      
      
      
      
      Sourcing Egg Products and Shell Eggs From Foreign Countries
    
            
      
      
      
      
      
      
      
      
      
      
      Export Guidance
    
            
      
      
      
      
      
      
      
      
      
      
      Equivalence
    
            
      
      
      
      
      
      
      
      
      
      
      PHIS Components
    
            
                            
      
      
                            
      
      
      
      
      
      
      International Reports
                                Foreign Audit Reports
    
            
      
      
      
      
      
      
      
      
      
      
      Import and Export Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Regulatory Enforcement
                                Humane Handling Enforcement
    
            
                            
      
      
                            
      
      
      
      
      
      
      Quarterly Enforcement Reports
                                Quarterly Enforcement Reports (Narrative, Archived v6)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v5)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v4)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v3)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v2)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v1)
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Policies on Regulatory Decisions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection Training & Videos
                                Inspection & Mission Training
    
            
      
      
      
      
      
      
      
      
      
      
      Meat, Poultry and Egg Product Inspection Videos
    
            
      
      
      
      
      
      
      
      
      
      
      Regulatory Education Video Seminars
    
            
                            
      
      
                            
      
      
      
      
      
      
      Apply for Grant of Inspection
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      Establishments
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      Meat, Poultry and Egg Product Inspection Directory
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection FormsAbout FSIS
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      Strategic Planning
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      Core Values
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Safety & Agency Partners
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      Freedom of Information Act (FOIA)
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      FSIS FOIA Reading Room
    
            
      
      
      
      
      
      
      
      
      
      
      Frequently Requested Records
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Employee Viewpoint Survey (FEVS)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Contact Us
                                FSIS Offices
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      Office of the Administrator (OA)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Field Operations (OFO)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Investigation, Enforcement and Audit (OIEA)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Public Health Science (OPHS)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Policy and Program Development (OPPD)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of the Chief Financial Officer (OCFO)
    
            
      
      
      
      
      
      
      
      
      
      
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      Office of Management (OM)
    
            
      
      
      
      
      
      
      
      
      
      
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      Internal Affairs (IA)
    
            
      
      
      
      
      
      
      
      
      
      
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      Scientific Positions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Who Works for Us
                                Dr. Tamar Khafi Drives Innovation and Collaboration to Empower Her Team
    
            
      
      
      
      
      
      
      
      
      
      
      Consumer Safety Inspector John Baker Celebrates 60 Years of Federal Service
    
            
      
      
      
      
      
      
      
      
      
      
      Ciarra Toomey Took a Leap of Faith and Began a New Career in FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      Archives
    
            
                            
      
      
                            
      
      
      
      
      
      
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      Incentives
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Employee Benefits Summary
    
            
                            
      
      
                            
      
      
      
      
      
      
      News & Events
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      Food Safety Education Month
    
            
                            
      
      
                            
      
      
      
      
      
      
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      FSIS Safety
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      Submit Your Stories
    
            
      
      
      
      
      
      
      
      
      
      
      Improved PHIS Task Distributor Comes Online!
    
            
      
      
      
      
      
      
      
      
      
      
      Women Who Advocate for Diversity, Equity and Inclusion
    
            
                            
      
      
                            
      
      
      
      
      
      
      Archives
                                ARCHIVE: Black History Month: African Americans and the Arts
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: 2023 National Disability Employment Awareness Month
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Program Analyst Cedric Hardy’s “Third Act” is with FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Hispanic Heritage Month — Latinos: Driving Prosperity, Power and Progress in America
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Black History Month — Resistance Through Agricultural Innovations
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Meet Pickle-Eating Champ, CSI Joe Smith
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Supervisors Make All the Difference!
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Disability: Part of the Equity Equation
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month: Occupant Emergency Planning
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Unidos: Inclusivity for a Stronger Nation
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month: Emergency Alerts
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Chief Data Scientist — and Puzzle Solver — Justin Ronca
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Women’s Equality Day
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Managing Heat Risk in Hot Weather
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: New Netflix Show Features USDA and FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Thank You for Your Public Service
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Hero Inspector Saves a Life While on the Road
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Administrative Professionals Day — Thank You
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Be an Advocate for Public Health
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Don’t Invite Foodborne Illness to the Party
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Thanksgiving Message from Leadership
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Veterans Day Messages from FSIS Leadership
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
    
            
      
      
      
      
      
      
      
      
      
      
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          Report ProblemClostridium botulinum & Botulism*Clostridium botulinum* are rod-shaped bacteria (also called *C. botulinum*). They are anaerobic, meaning they live and grow in low oxygen conditions. The bacteria form protective spores when conditions for survival are poor. The spore has a hard protective coating that encases the key parts of the bacterium and has layers of protective membranes. Within these membranes and the hard coating, the dormant bacterium is able to survive for years. *C. botulinum* is responsible for a disease called botulism.

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**What is Botulism?**

Botulism is a life-threatening disease caused by the ingestion of a potent neurotoxin produced during growth of the *C. botulinum* bacteria. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness or death. In the past, botulism was linked primarily to home-canned foods. In recent decades, however, botulism illnesses have been linked to foods such as unrefrigerated homemade salsa, baked potatoes sealed in aluminum foil, honey (the primary cause of botulism in infants), garlic in oil, and traditionally prepared salted or fermented fish.



Where is *Clostridium botulinum* Found?

*C. botulinum* is prevalent in soil and marine sediments worldwide, most commonly as spores. These spores are found everywhere. While the spores are generally harmless, the danger can occur once the spores begin to grow out into active bacteria and produce neurotoxins. A neurotoxin is a poisonous chemical that affects the central nervous system. It can destroy, paralyze, or adversely affect nerves or nerve tissue. *C. botulinum* produces seven different types of neurotoxins designated by the letters A through G; only types A, B, E, and F cause illness in humans.



How is the Toxin Produced in Food?

*C. botulinum* spores are often found on the surfaces of fruits and vegetables and in seafood. The organism grows best under low-oxygen conditions and produces spores and toxins. The toxin is most commonly formed when food is improperly processed (canned) at home. *C. botulinum* cannot grow below a pH of 4.6, so acidic foods, such as most fruits, tomatoes, and pickles, can be safely processed in a water bath canner. However, foods with a higher pH (most vegetables and meats) must be processed under pressure. Therefore, a pressure cooker should be used. The pressure cooker will reach high enough temperatures to destroy the *C. botulinum* spores.
For example, if a low-acid food, such as green beans, is canned improperly (not canned under pressure or improperly canned using a pressure canner), *C. botulinum* bacteria and other bacteria present will be destroyed by the boiling of water and food, but the *C. botulinum* spores will not be destroyed. The canning process will remove the oxygen from the jar, creating a low-oxygen environment that is will allow the spores to grow into active bacteria. When the jars are stored at room temperature, the spores can germinate and produce the toxin. However, the toxin is sensitive to heat and can be destroyed if the food in question is boiled for 10 minutes (longer at high altitudes).



**The Disease**

Botulism is a paralyzing disease affecting the body's nervous system that is caused by the ingestion of one of the potent neurotoxins produced by *C. botulinum* bacterium. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness.



**What are the Symptoms?**

Symptoms of botulism usually appear within 12 to 36 hours after eating food containing the neurotoxin, although there have been documented cases that ranged from 4 hours to 8 days. The earlier the symptoms appear, the more serious the disease. Treatment requires quick medical attention and an antitoxin.



**How Does the Illness Occur?**

Once in the body, the toxin binds to nerve endings that join muscles. This prevents the nerves from signaling the muscles to contract. The first symptoms of botulism are nausea, vomiting, weakness, and vertigo (dizziness). These are followed by neurological symptoms: visual impairments (blurred or double vision), loss of normal throat and mouth functions (difficulty speaking and swallowing; dry mouth, throat, and tongue; and sore throat), general fatigue, lack of muscle coordination, and difficulty in breathing. Gastrointestinal symptoms may include abdominal pain, diarrhea, or constipation. Death is usually caused by respiratory failure and airway obstructions. When the diaphragm and chest muscles become fully involved, breathing is affected and results in death from asphyxia.
If botulism is caught in the early stages, the injection of an antitoxin can lessen the severity of the disease by neutralizing any toxin that has not yet bound to nerve endings. However, due to the risk of serious side effects, the antitoxin cannot always be used. A human-derived antitoxin is used to treat cases of infant botulism and is available from the California Department of Public Health.



What is Infant Botulism?

Infant botulism may affect infants under 12 months of age, but most commonly those under 2 months of age. It occurs when infants eat food, such as honey, that contains spores of *C. botulinum* that germinate, colonize, and produce neurotoxin in the infant's intestinal tract. **For this reason, the U.S. Food and Drug Administration, the Centers for Disease Control and Prevention, and the American Academy of Pediatrics recommend that honey not be given to children under 1 year of age. Also, fruits and vegetables should be washed before being fed to infants.**



How Do Nitrates and Nitrites Prevent Botulism?

Nitrites are used in certain cured meat and poultry products to inhibit the growth of the bacterial spores of *C. botulinum*. The U.S. Department of Agriculture (USDA) authorized the use of nitrite in meat and poultry products beginning in 1925.
Nitrate and nitrites are different compounds made from nitrogen and oxygen and are used in curing meats. Both sodium nitrate and potassium nitrate, along with nitrites, are used to cure or preserve meats by slowing bacterial growth. They also prevent rancidity.
Concern was raised in the early 1970s over the risk of nitrites reacting with amines in food to create a class of carcinogenic compounds called nitrosamines. Processors may use ascorbic acid (Vitamin C), erythorbic acid, or their salts to accelerate the combination of nitrate with the meat components so there will not be enough nitrite available during cooking to form nitrosamines and to inhibit the formation of nitrosamines during curing. Most nitrites disappear from the cured product as it combines with the meat after it has accomplished its curing effects. After cooking, as little as one-fourth may remain, and over time, the amount further declines.



**What is the Best Way to Prevent Botulism?**

The control of foodborne botulism is based almost entirely on thermal destruction (heating) of the spores or inhibiting spore germination into bacteria and allowing cells to grow and produce toxins in foods. To prevent foodborne botulism:

Use approved heat processes for commercially and home-canned foods (i.e., pressure-can low-acid foods such as corn or green beans, meat, or poultry).
	Discard all swollen, gassy, or spoiled canned foods. Double bag the cans or jars with plastic bags that are tightly closed. Then place the bags in a trash receptacle for non-recyclable trash outside the home. Keep it out of the reach of humans and pets.
	**Do not taste or eat foods from containers that are leaking, have bulges or are swollen, look damaged or cracked, or seem abnormal in appearance. Do not use products that spurt liquid or foam when the container is opened.**
	Boil home-processed, low-acid canned foods for 10 minutes prior to serving. For higher altitudes, add 1 minute for each 1,000 feet of elevation.
	Refrigerate all leftovers and cooked foods within 2 hours after cooking (1 hour if the temperature is above 90 °F).
	One of the most common causes of foodborne botulism is improperly home-canned food, especially low-acid foods such as vegetables and meats. Only a pressure cooker/canner allows water to reach 240 to 250 °F, a temperature that can kill the spores.More Information

Consumers who preserve foods at home should follow the guidelines in the publication *USDA's Complete Guide to Home Canning, 2009 Revision*, at http://www.uga.edu/nchfp/publications/publications_usda.html.
	Information is also available from the National Center for Home Food Preservation at http://www.uga.edu/nchfp/index.html.
	CDC information on BotulismFeatured Factsheets & Resources
  
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  Leftovers and Food Safety
    
    
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