Evaluation of fermentation, drying, and/or high pressure ...
2010-5-30u2002·u2002For dry and semi-dry fermented meats, as detailed by Nickelson et al. (1996), the USDA/FSIS accepts the following five options for control of pathogens: i) utilize heat as detailed in 9 CFR 318.17, ii) use a validated 5D inactivation treatment, iii) conduct a hold-and-test program for finished product, iv) propose other strategies to achieve 5D ...
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