Thermal Processing of Ready-to-eat Meat Products
March 13-15, 2007
The Ohio State University
Performance Standards for Lethality and Stabilization -Andrew Smith, FSIS
The Food Safety and Inspection Service (FSIS) of the USDA has developed and implemented lethality and stabilization performance standards for certain meat and poultry products. The products included in these performance standards regulations include cooked beef, roast beef, cooked corned beef, and fully cooked poultry products. Also included in these regulations are heat processing and stabilization requirements for uncured meat patties and partially cooked poultry breakfast strips. These regulations are discussed in detail, including their background, technical aspects of their development and requirements, and their specific requirements. The various methods and procedures available to achieve the regulatory requirements are also discussed. Additionally, an update concerning the proposed rule for all ready-to-eat meat and poultry products is also provided.