Dear All,
I came across this, IMO, fascinating document (2006) while searching for data on a related thread ( http://www.ifsqn.com...showtopic=10789 ). It very well illustrates the complexities in safely satisfying the topic’s objective for a typical consumer and provides an (I guess) quite up-to-date US opinion from a very well-respected source. The conclusions are probably not suitable from a processor’s HACCP viewpoint and I don’t know how other countries view these aspects for their consumers. My guess is that a range of different opinions exist. Any further input is welcome.
Safe_Cooking_of_Poultry.pdf 121.06KB
47 downloads
Rgds / Charles.C
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