DHHS/PHS/FDA/Office Of Facilities, Acquisition, And Central Services, Division of Contracts and Program Management, HFA-512(COB), 5600 Fishers Lane, Rockville, MD 20857

B -- SPECIAL STUDIES AND ANALYSIS SOL F61018 DUE 051498 POC Gwen Hubbard, Procurement Assistant; and Trudy Dartouzos, Contracting Officer; phone: 301/443-2597, fax: 301/443-3651 The Food and Drug Administration (FDA), Center for Food Safety and Applied Nutrition (CFSAN), has a requirement to research thermal inactivation of salmonella spp. in seafood during cooking. The contractor shall design and carry out research to determine the amount of cooking sufficient to kill salmonella spp. on specific types of seafood subjected to various abuse or appropriate holding conditions. Such determinations shall include determination of thermal inactivation of Salmonella spp. for the cooking process typically used by a consumer for a particular type of seafood. The contractor shall obtain seafood to be tested in the experiments. Types to be tested included shrimp, pollock or cod, salmon, tuna, flatfish (flounder, plaice, or sole), and scallops. These types of seafood were chosen for this project are based on the top per capita consumption seafood species, as described by the Department of Commerce and the National Fisheries Institute (attached). The species are chosen for unique characteristics that might affect the heat resistance of the bacteria in or on seafood such as the presence of Salmonella spp. in the "vein" (intestine) of shrimp, in loose- or tight-fleshed fish, or in oily vs. less oily fish. The contractor shall provide marker strains of Salmonella spp. for innoculation and rapid assay in these cooking challenge studies. Written quotations required by 2:00 p.m. 5/14/98. "See Note #1." (0113)

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