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Risk Assessment of the Impact of Lethality Standards on Salmonellosis from Ready-to-Eat Meat and Poultry Products Final Report

机译：致死性标准对即食肉类和家禽产品中沙门氏菌病影响的风险评估最终报告

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The Food Safety and Inspection Service (FSIS) is the public health regulatory agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. As part of this responsibility, FSIS has proposed regulations that would require processors to achieve a specified level of lethality in the processing of Ready-to-Eat (RTE) meat and poultry products. This specification is described in terms of the probability of survival of Salmonella spp. (or equivalently, the number of log-reductions of Salmonella spp.) that may be present in raw materials. This specification may also be termed the required lethality of the process.

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年度 2005
页码 p.1-140
总页数 140
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Salmonellosis; Food products; Lethality; Risk assessment; Standards; Public health; Regulations; Food supply; Meat; Poultry; Food labeling; Food packaging; Food processing; Food safety; Specifications;

机译：沙门氏菌病;食品;致死率;风险评估;标准;公共卫生;法规;食品供应;肉类;家禽;食品标签;食品包装;食品加工;食品安全;规格;

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2. Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products [J] . NEAL J. GOLDEN, EDMUND A. CROUCH, HEEJEONG LATIMER, Journal of food protection . 2009,第7期

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机译：即食和部分熟肉及家禽产品中“产气荚膜梭菌”的风险评估

Risk Assessment of the Impact of Lethality Standards on Salmonellosis from Ready-to-Eat Meat and Poultry Products Final Report

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