Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline (encore 2)
Resource ID
286
Date added
Source
USDA/Food Safety and Inspection Service (FSIS)
Resource type
Website
Food type
Ready-to-Eat Meat and Poultry
Organism type
Staphylococcus aureus
Salmonella spp.
Listeria monocytogenes
Escherichia coli
Clostridium perfringens
Clostridium botulinum