WEBINAR: Validation Study Considerations: Thermal Processing, Dried and Fermented Products

Do You Work With Summer Sausage, Pepperoni, Salami or Ham?

In 2023, USDA’s Food Safety and Inspection Service (FSIS) issued a guideline on ready-to-eat (RTE) fermented, salt-cured, and dried products, outlining responses to commonly asked questions about these products, where cooking is not the primary lethality step. Some products impacted by this guideline are summer sausage, pepperoni, salami, and country-cured ham. Join experts from Eurofins in this webinar to discuss considerations in creating validation studies. 

The Meat Institute is hosting a free webinar, titled “Validation Study Considerations: Thermal Processing, Dried and Fermented Products” on Thursday, February 13 at 2 p.m. ET for members to hear from experts on the regulatory requirements associated with safe production of these products that rely on multi-hurdle approaches to achieve lethality and shelf-stability.