Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products (Sep 2005)
Quantitative risk assessment of Clostridium perfringens (C. perfringens) in ready-to-eat (RTE) and partially cooked meat and poultry products
PUBLISHED ON Sep 2005
LAST UPDATED Sep 2005
ACCESS TYPEOpen
Metadata Updated: April 24, 2018

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.