Creating Science-based Thermal Processing Food Safety Standards For Meat and Poultry Products

This study will focus on developing newscientifically supported thermal processing criticalparameters for non-beef ready-to-eat (RTE) products and will include pathogenic Salmonella and Listeria monocytogenes frequently identified as a food safety hazard likely to occur by USDA, FSIS. The research will equip meat processors in Wisconsin, extending to those nationwide, with important scientifically supported knowledge to improve as well as ensure the safety of their thermally processed RTE products.