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20-Oct-2019 06:18

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This food safety objective also happens to kill other vegetative bacterial pathogens that can occur in raw meat and meat ingredients, such as O157: H7. Typically, processes are designed to kill 6.5 to 7.0 log CFU/g as a food safety objective according to federal regulations.

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Ask Karen provides information for consumers about preventing foodborne illness, safe food handling and storage, and safe preparation of meat, poultry, and egg products.These antimicrobial ingredients are widely used in the industry and have been extensively validated to control the growth of on vacuum- or modified atmosphere-packaged RTE meats held at refrigeration temperatures.

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