FSIS Science

Ensuring the quality of the nation's meat, poultry, and egg products is a process that is increasingly dependent upon science. Learn more about how the agency is protecting public health through science.

Photo of petri dish containing Salmonella

Draft Risk Assessments of Salmonella Enteritidis in Shell Eggs and Salmonella spp. in Egg Products and other Related Documents (Oct 22, 2004)

Progress Report on Salmonella Testing of Raw Meat & Poultry Products, 1998-2003 | PDF
Regulatory sampling data show a continued downward trend in positive tests for Salmonella.

Residue Violators List
The latest list of individuals or firms responsible for repeat drug, pesticide, or other chemical residue violations in animals presented for slaughter.

For More Information Regarding Hazard Analysis & Pathogen Reduction

Describes HACCP, provides a question and answer sheet on the subject, along with HACCP information for small plants and numerous other documents.

For More Information Regarding Laboratories & Procedures

Provides a listing of FSIS laboratories, a list of accredited laboratories, and guidebooks covering microbiology, chemistry, and pathogens.

For More Information Regarding Data Collection & Reports

Provides E. coli, Salmonella, and Listeria test results, information on the National Residue Program and the National Residue Database, Animal Disposition Reporting System and database information from FoodNet and PulseNet.

For More Information Regarding Risk Assessments

Examples include FSIS' risk assessments for Listeria monocytogenes in ready-to-eat products and for E. coli O157:H7 in beef.


			Hazard Analysis & Pathogen Reduction

			Laboratories & Procedures

			Data Collection & Reports

			Risk Assessments


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			*View E. coli* Positives**

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