- ID (Added: 16-Aug-2024)
- 285
- Source
- USDA/Food Safety and Inspection Service (FSIS)
- Type
- Website
- Title
- Overview of Ready -to -eat (RTE) Shelf -Stable Fermented, Salt -Cured, and Dried Products
- Description
- Presentation slides by Meryl Silverman for the webinar on the "Overview of Ready-to-eat (RTE) Shelf-Stable Fermented, Salt-Cured, and Dried Products". It provides an overview of: fermented, salt-cured, and dried ready-to-eat (RTE) shelf-stable meat and poultry products; lessons learned from 2021 outbreaks; FSIS guidance; and lethality and stabilization/shelf-stability guidance.
- Format
- Applies to
- Organisms: Trichinella spp., Staphylococcus aureus, Salmonella spp., Escherichia coli, Clostridium perfringens
- Foods: Ready-to-Eat Meat and Poultry
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