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23. Phillips, D., D. Jordan, S. Morris, I. Jenson, and J. Sumner. 2006. Microbiological quality of Australian sheep meat in 2004. Meat Sci. 74:261–266. 24. Phillips, D., D. Jordan, S. Morris, I. Jenson, and J. Sumner. 2006. A national survey of the microbiological quality of beef carcasses and frozen boneless beef in Australia. J. Food Prot. 69:1113–1117 25. Schütt-Abraham, I., E. Trommer, and R. Levetzow. 1988. Does hot water make knives blunt? Use of a water temperature of 82°C in cleaning in slaughterhouses. Fleischwirtschaft 68:727–730. 26. Schütt-Abraham, I., E.Trommer, and R. Levetzow. 1992. Ultrasonics in sterilization sinks. Application of ultrasonics in equipment for clean- ing and disinfection of knives at the workplace in slaughter and meat cutting plants. Fleischwirtschaft. 72:864–867. 27. Snijders, J. M. A., M. H. W. Janssen, G. P. Corstiaensen, and G. E. Gerats. 1985. Cleaning and disinfection of knives in the meat industry. Zentralbl. Bakteriol. Mikrobiol. Hyg. 1. Abt. Originale B. 181:121–131. 28. Snijders, J. M. A., and F. van Knapen. 2002. Prevention of human diseases by an integrated quality control system. Livestock Prod. Sci. 76:203–206. 29. Taormina, P. J., and W. J. Dorsa. 2007. Evaluation of hot-water and sanitizer dip treatment of knives contaminated with bacteria and meat residue. J. Food Prot. 70:648–654. 30. US Department of Agriculture Food Safety and Inspection Service. 1999. Final Rule: Sanitation requirements for official meat and poultry establishments, Federal Register. http://www.fsis.usda.gov/OPPDE/ rdad/FRPubs/96-037F.pdf Accessed October 22, 2007. 31. U.S. Department of Agriculture Food Safety and Inspection Service. 2007. Eligible plants certified to export meat to the United States. http://www.fsis.usda.gov/regulations_&_policies/Eligible_Foreign_ Establishments/index.asp Accessed October 22 2007. 32. Weise, E., and R. Levetzow. 1976. Is 82 degrees the optimum water temperature for cleaning slaughterhouses? Fleischwir tschaft 12:1725–1728. 722 FOOD PROTECTION TRENDS | OCTOBER 2008 http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/96-037F.pdf http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/96-037F.pdf http://www.fsis.usda.gov/regulations_&_policies/Eligible_Foreign_Establishments/index.asp http://www.fsis.usda.gov/regulations_&_policies/Eligible_Foreign_Establishments/index.asp http://www.fsis.usda.gov/regulations_&_policies/Eligible_Foreign_Establishments/index.asp

Table of Contents Feed for the Digital Edition of Food Protection Trends - October 2008

Food Protection Trends - October 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Employee Motivators for Following Food Safety Practices: Pivotal Role of Supervision Knife Sanitizing in Abattoirs: The Effectiveness of Current and Alternative Practices Call for Nominations – 2009 Secretary Call for Awards – IAFP 2009 New Members Updates Industry Products Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - October 2008

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