The Safety of Poltry Meat Products

Introduction Poultry is the most popular food in the world. The safety of microorganisms and the quality of meat are equally important for producers, retailers and consumers, all of which contain microbial contamination in processed products. Two completely different microorganisms are involved: on the other hand, some foodborne pathogens, on the other hand, are organisms that are generally not harmful to human health, but in the case of psychosis they regenerate the product during refrigeration can do.

The safety of animal-derived foods, especially meat, is of contemporary public interest, involving science, politics, regulatory programs, and economics of meat production and processing. Because the United States is striving to maintain its competitiveness in the dynamic world economy, it has a global impact. Food poisoning seems to steadily increase in the United States: an estimated 5 million food poisoning annually and approximately 5,000 related deaths. This obvious increase is mainly due to automated food processing, increased reliance on fast food, increased use of packaged food and microwave oven, urbanization, lack of pollution and food slaughtering methods of food production. Understand the necessary health precautions. Handling of food including cooking and service

Under the authority of federal meat, chicken, egg product inspection method, the US Department of Agriculture's Food Safety Inspection Service (FSIS) inspects all meat, poultry and egg products sold in interstate and foreign business We will supervise and ensure compliance. US Food Safety Obligation Standards and Testing Act of 1967 The Federal Meat Testing Act of 1968 required more than 3,000 national tests in 26 states to meet the criteria "at least equal" to federal inspection plant standards. However, according to the law, factories that have been inspected by the state are prohibited from selling special products such as meat and poultry, sausages, pizza, oysters etc within the state.

The US Department of Agriculture's Food Safety Inspection Bureau (FSIS) is a glossary of meat and poultry indications. FSIS is responsible for ensuring the reliability and accuracy of the display of meat and poultry products. Understanding the meaning of label terms can reduce the purchase of meat and poultry products. An intraosseous chicken product injected or marinated with a solution containing butter or other edible fats, broth, ingredient or water flavor, flavor enhancer and other approved substances is labeled as Busted or Self Busted There must be. A solution with a maximum added weight of about 3% before treatment is included in the net weight of the label. Labels should include a statement that indicates the total amount of all components in solution and the generic or generic name, such as "About 3% of the solution injected into the solution (list of ingredients)".