Lethality and Stabilization Performance Standards for Certain Meat and Poultry Products: Technical Paper.

摘要

The Food Safety and Inspection Service recently made final pathogen reduction performance standards applicable to the production of certain meat and poultry products. The performance standards establish a requisite reduction of Salmonella (lethality) in certain ready-to-eat products and limit the growth of sporeforming bacteria of concern (stabilization) in certain ready-to-eat and partially-cooked products. To achieve the lethality performance standard, establishments are required to achieve a 7-log10 reduction in Salmonella in ready-to-eat poultry and a 6.5 -log10 reduction in Salmonella in readyto-eat beef products. Establishments also may employ processes that achieve lower lethality reductions if they have determined that they are achieving an equivalent probability that no viable Salmonella organisms remain in the finished product. This paper explains the technical considerations that were used by FSIS in defining the lethality and stabilization performance standards for ready-to-eat beef and poultry products. Simple models have been developed using data from FSIS's Nationwide Microbiological Baseline Data Collection Programs and Nationwide Federal Plant Microbiological Surveys (USDA, 1994, 1996a-f ). They will be collectively referred to as 'the microbiological surveys.'