Microbiology Standard for Meat Processing Plant
Hello,
Good day. My company produces meat (beef & pork) products (sausages, bacons, burgers etc.). I am searching for a microbiology standard for raw (frozen and fresh), RTE and minimally processed meat products Can you help please?
Thank you!
Hello,
Good day. My company produces meat (beef & pork) products (sausages, bacons, burgers etc.). I am searching for a microbiology standard for raw (frozen and fresh), RTE and minimally processed meat products Can you help please?
Thank you!
Hi Shere-Dean,
Does Fresh = Chilled ? eg stored 2-5degC ?
Is the product vac. or MAP packed ?
Regardless can browse through the Standards linked here -
Hi Charles,
Thank you very much for sharing. I will review.
Fresh meats are chilled ( 2-5 degrees C). Some products are vacuumed packaged.
Hi Charles,
Thank you very much for sharing. I will review.
Fresh meats are chilled ( 2-5 degrees C). Some products are vacuumed packaged.
Hi Shere-Dean,
vac. pack/chilled are a special case due possibility of growth C.botulinum and toxin production. eg -
Thanks Charles,
I really appreciate this last article. I have been searching for a credible source as it relates to vacuum packaging, but to no avail. I am glad you got the opportunity to share.