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Foundation-Funded Research Investigating Thermal Processing Tools Final Report Now Available

Thursday, March 10, 2016

(North American Meat Institute)The Foundation for Meat and Poultry Research and Education (Foundation) posted results of a report that analyzed the development of thermal processing tools to improve the safety of ready-to-eat (RTE) meat and poultry products. The study also sought to develop scientifically-based, regulatory-supported and industry-useful thermal processing parameters to assure pathogen destruction and regulatory compliance in pre-cooked meats. The study confirmed that cooking temperatures and times currently used in the meat and poultry industries that follow USDA Food Safety and Inspection Service Appendix A for thermal lethality are sufficient to kill Salmonella when the end point cooking temperatures meet or exceed 140 degrees F for non-impingement processes, and for Listeria monocytogenes when the end-point cooking temperatures meet or exceed 160 degrees F. Meanwhile, Salmonella was found to be more thermotolerant than L. monocytogenes during rapid cook impingement processes. To review the full results, click here.

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