Hi Charles,
Currently the regulator in India does not specify tolerance limits of Chilled chicken specially at receiving front. It generally specified between 0-5 Degree Celsius. However, some of the QSR ( International) accept the chilled chicken at 7 Degree Celsius as well. Would like to understand is there any reference guidelines or standards available in USFDA, Codex Alimentarius, and other internal standards towards tolerance limits for chilled chickens.
Thanks for the sharing the attachments. However, the documents might be reference of specified university. Please help me in clarify is it taken from any regulatory or independent standards.
Appreciate your help in advance.
Regards,
Baskaran.G.
Hi Baskaran,
Regret no familiarity with Indian Regulatory subtleties.
My attachment is from a famous website (aka "meathaccp") which afaik is often regarded as the, perhaps, "unofficial" Voice of USDA although the latter also offers it's own explicit Regulations which may differ. These days I think USDA tends to be harmonised with FDA albeit there remain some notable exceptions such as food labelling.
PS - from a purely micro. POV, for existent pathogens like Salmonella, any growth will be minimised by maintaining as low a temperature as possible so that all specified target values are a compromise in an absolute sense (although IIRC the FDA target value should ensure a "negligible rate"). An assessment of the significance of the compromise necessitates some in-depth calculations plus a knowledge of the subsequent process/usage to be applied. Surveys of raw retail poultry items occasionally demonstrate the existence of Salmonella, etc although adequate cooking is apparently, generally successful in resolving such deficiencies.
Edited by Charles.C, 29 June 2022 - 06:39 AM.
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