The emergence and presence of foodborne pathogens in meat products has resulted in much research to improve detection of pathogens and to find ways of controlling them in the food supply. Intervention strategies considered for use in fresh meat and meat products include irradiation, steam pasteurization, various carcass washes, steam vacuuming, ultraviolet light and ozone treatments. The National Pork Board has funded numerous projects focused on the development and validation of various types of intervention technologies.