Link and logo to the Food Safety and Inspection Service Home Page United States Department of Agriculture
Food Safety and Inspection Service
Office of Policy and Program Development
Washington, DC  20250-3700

REGULATIONS AND DIRECTIVES DEVELOPMENT


Processed Meat and Poultry Performance Standards

Lethality and Stabilization

 

05/09/2001

Note: The pages that follow were created using  Microsoft PowerPoint '97. To view a PowerPoint slide you must download the  PowerPoint Viewer 97 (2000 Release).

Start Presentation
Download Power Point Presentation

Table of Contents

Processed Meat and Poultry Performance Standards - Lethality and Stabilization

Docket Information

Proposed Definitions Relative to Lethality

Proposed Text for Lethality:  Salmonella

Proposed Text for Lethality:  E. coli O157:H7

Proposed Text for Lethality

Determination of Worst Case Levels:  Lethality

Histogram of Log10 (MPNg) for Ground Poultry Results

Salmonella Lethality Performance Standard

E. coli O157:H7 Lethality Performance Standard for Fermented Beef

Proposed Text for Stabilization

Proposed Text for Stabilization

Histogram of log10 (C. perfringens/cm^2) for Whole Red Meat

Determination of worst case level: C. perfringens

Draft Compliance Guidelines

Author: Dr. Daniel L. Engeljohn
              Director,  Regulations and Directives
                Development Staff
              Office of Policy, Program Development and
                Evaluation
              Food Safety and Inspection Service
              U.S. Department of Agriculture
 

 

For Further Information Contact:
Food Safety and Inspection Service
Regulations and Directives Development Staff
Telephone:  202-720-5627
Fax:  202-690-0486
E-mail:
  FSIS.Regulations@fsis.usda.gov

FSIS is in the process of developing a mechanism for electronic submittal of comments via e-mail -- stay posted.

 

Send mail to webmaster  with questions or comments about this web site.
Last modified: June 24, 2002