✨ Food Processing Standards
20 DECEMBER NEW ZEALAND GAZETTE 4671
(7) Meat for a fermented comminuted meat product which will not be cooked must, if stored by the manufacturer, be stored at 5°C or below prior to fermentation.
(8) The process of fermentation and any other subsequent processes must reduce prior to sale from the processing factory by 99.9% or greater the number of Escherichia coli organisms potentially present in a fermented comminuted meat product which has not been cooked.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for fermented comminuted meat which has not been cooked are regulated under the Food Act 1981.
10 Semi-dry heat-treated processed meat
Semi-dry heat-treated processed meat must -
(a) have been heat-treated in the primary package so that all parts of the product reach a temperature of not less than 78°C; and
(b) have a pH of not less than 5.5 when determined by Method 1 in the Schedule; and
(c) have a water activity between 0.910 and 0.950 when determined by Section 978.18A-F of the A.O.A.C. 15th Edition.
Editorial note for New Zealand:
For New Zealand purposes, processing requirements for semi-dry heat-treated processed meat are regulated under the Food Act 1981.
Schedule
Methods of Analysis
1 Meat — Determination of pH.
Mince a representative portion of the sample of fermenting comminuted meat product or semi-dry heat-treated processed meat and place that portion in a stopped bottle with twice its weight of water. Shake at five minute intervals for 30 minutes and determine the pH value of the liquid electrometrically at 20°C.
2 Escherichia coli
Proceed in accordance with the triplicate tube method specified in current Australian standard method AS 1766.2.3 Food Microbiology, save that for the purpose of this method, when 5 sample units each consisting of 10 grams or more of fermented comminuted meat product are examined as detailed, the result shall be reported as 'Escherichia coli not detected in 0.1 g' only when no Escherichia coli has been detected in at least 4 of the 5 sample units.
Next Page →
Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
🏥
Standard 1.6.2 - Processing Requirements for Foods
(continued from previous page)
🏥 Health & Social WelfareFood processing, Fermented comminuted processed meat, Cooking standards, Food safety, Food Act 1981