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U.S. meat processors doing the right thing says report

Report investigates the development of thermal processing tools to improve the safety of ready-to-eat meat and poultry products.

March 9, 2016  By Andrew Joseph

The not-for-profit Foundation for Meat and Poultry Research and Education headquartered in Washington, DC, has released its results of a report:  Investigating the Development of Thermal Processing Tools to Improve the Safety of Ready-To-Eat Meat and Poultry Products.

Researched by the University of Wisconsin-Madison and HansonTech, the study investigated the validity of thermal processes designed to meet USDA (U.S. Department of Agriculture), FSIS (the U.S. Food Safety and Inspection Service, a dept. of the USDA) Apendix A lethality requirements for four different ready-to-eat, small dimension, fast-cook products—frankfurters, beef patties, chicken patties, and chicken tenders.

Not sure what the FSIS Apendix A is? Click HERE.

The good news is that the study confirmed that cooking temperatures and times currently being used in the meat and poultry industries in the U.S. are following guidelines for thermal lethality to kill 1) Salmonella; and 2) L. momcytogenes.


However, the report notes that during rapid cook impingement processes, Salmonella was more thermo-tolerant than L. monocytogenes.

The report suggest also that the wet-bulb time/temperature of 79.4C (175G, WB = 65.6C/150G, 15-minutes) could be a suitable replacement for the Apendix A relative humidity requirements during smokehouse processing.

To view the study in full, click HERE.

The Foundation for Meat and Poultry Research and Education was formed in 2015 with the merger of the American Meat Institute Foundation (AMIF) and the North American Meat Association’s Meat Research and Outreach Foundation. More information on the Foundation may be found at

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