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From the National Pork Board
The National Pork Board is soliciting research
proposals in the category of International Trade:
Variety Meat Microbiological and Residue Study of Products for Human
Consumption in Export Markets
The purpose of the research requested here is to determine current
microbiological and chemical residue status of pork offal products destined for
export to allow for establishment of a baseline industry benchmark related to
safety and quality.
Request:
NPB is requesting proposals for a comprehensive microbiological and residue
survey of pork offal products, including but not limited to hearts, livers, lungs,
kidneys, brains and intestines.
Microbiological evaluation should focus on:
-Salmonella
-Yersinia
-Toxoplasma
-Total Plate Count
-Aerobic Plate Counts
Researchers should include a detailed description of:
• Sampling scheme
• Methodology for measuring bacteria
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Residue depletion analysis should focus on:
-Ractopamine
-Tetracycline
Researchers should include a detailed description of:
•
•
•
•
Levels of ractopamine and tetracycline in the feed/water
Duration of ractopamine and tetracycline pigs are fed
Withdrawal period of ractopamine and tetracycline
Analysis of the feed/water and environmental samples for ractopamine
and tetracycline
• Methodology for measuring ractopamine and tetracycline
Preference will be given to projects that involve academic and commercial
collaboration. Researchers can propose work as independent consultants or as
part of a university.
Click here for link to RFP details and submission instructions:
http://www.pork.org/pork-checkoff-research/research-request-proposal/
STAFF MEMBERS:
INTERNATIONAL TRADE: Becca Nepple • bnepple@pork.org • 515-223-2621
NOTES:
Proposal Submission Deadline: Monday, January 11th, 2016 – 5:00 pm CST
Proposal selection will occur in January 2016.
Notification of grant awards will be done in February 2016.
Project funding will begin March 1, 2016.
If you have questions specific to the content of the proposal, please contact
the staff manager for the category to which you are submitting.
If you have questions specific to the site and submission process, please
contact Bev Everitt at beveritt@pork.org or 515/223-2750. If you encounter
problems with the site, note specific information about the browser type and
version you are using, what you were doing when the problem occurred and the
exact text of any error messages you encounter.
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