Predictive Microbiology Information Portal   PMIP Home Getting Started Overview of Predictive Microbiology PMIP Tutorial Resource Locator Locator Help Pathogen Modeling Program PMP Tutorial Project Scientists ComBase You are here: PMIP Home / Resource Locator / Resource Details   Resource Details ID: 377 (Added: 16-Aug-2024) Source: USDA/Food Safety and Inspection Service (FSIS) Type: Document Title: A Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products (Executive Summary) URL: Description: The United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) conducted a quantitative risk assessment of Clostridium perfringens (C. perfringens) in ready-to-eat (RTE) and partially cooked meat and poultry products. The purpose of the risk assessment was twofold: 1) evaluate the public health impact of changing the allowed maximal growth of C. perfringens during manufacturing stabilization (cooling after the cooking step) of RTE and partially cooked meat and poultry products; and 2) examine whether steps taken to limit the growth of C. perfringens occurring in RTE and partially cooked foods would also be adequate to protect against growth of Clostridium botulinum. Format: PDF Applies to: Organisms Foods Clostridium botulinum Clostridium perfringens Ready-to-Eat Meat and Poultry   FSIS.USDA.gov | ARS.USDA.gov