USDA Food Safety and Inspection Service Microbiology Laboratory Guidebook Update

Having trouble viewing this email? View it as a Web page. You are subscribed to Microbiology Laboratory Guidebook for USDA Food Safety and Inspection Service. This method has recently been updated: 10.01 Examination of Canned and Aseptically Processed, Hermetically Sealed Meat and Poultry Products (Effective Jan 10, 2022; PDF Only) Appendix 1.00, Flow Chart Specific for Microbial Examination of Heat Processed, Hermetically Sealed (Canned) Meat and Poultry Products (Effective Jan 10, 2022; PDF Only) Appendix 2.00, Glossary of Metal/Plastic Can Seam Terminology for Container Components and Defects (Effective Jan 10, 2022; PDF Only) Appendix 3.00, Glossary of Glass Container Parts (Effective Jan 10, 2022; PDF Only) Appendix 4.00, Glossary for Flexible Retortable Pouches (Effective Jan 10, 2022; PDF Only) Appendix 5.00, Normal pH Values for a Few Representative Canned Meat/Poultry Products (Effective Jan 10, 2022; PDF Only) Appendix 6.00, Key to Probable Cause of Spoilage in Low Acid Canned Foods (Effective Jan 10, 2022; PDF Only) Appendix 7.00, Key to Probable Cause of Spoilage in Semi-Acid Canned Foods (Effective Jan 10, 2022; PDF Only) Appendix 8.00, Characteristics of Normal and Abnormal Perishable Canned Meat/Poultry Products (Effective Jan 10, 2022; PDF Only) View the Guidebook here.   Stay Connected:   Subscriber Services: Preferences | Unsubscribe | Help | Questions? Contact Us This email was sent to stevenmagallanes520.nims@blogger.com using GovDelivery Communications Cloud on behalf of the USDA Food Safety and Inspection Service · United States Department of Agriculture · 1400 Independence Ave., S.W. · Washington D.C. 20250 · 800-439-1420