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 -

https://www.ifsqn.co...ms/#entry183646

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 -

https://www.food.gov...acuum-packaging

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.