Hi everyone,
Good day. I was wondering if anyone has a reference they can share as it relates to the microbial test required for finished products that fall in the categories below. That is what parameters need to be checked and be within specification before release to customer/market.
1. Enhance meat (beef and pork)
2. Heat Treated (smoked), not fully cooked products (e.g. bacon, sausages etc)
3. RTE products ( eg. Deli ham)
4. Beef and pork burgers
5. Fabricated and packaged raw meat.
Thanks in advance.