Meeting the Regulations to Control Listeria monocytogenes in Ready-To-Eat Products

Although the Listeria monocytogenes regulation was published on October 2, 2003, many questions still surround the regulation.  To help AAMP members, the 2004 pre-convention workshop was dedicated to Listeria monocytogenes issues.  The workshop and manual was team developed by Michigan State University and Iowa State University.   The manual that was used for the workshop is now for sale.

The workshop manual provides information on:

    

•  Basic meat microbiology

•  Alternatives 1, 2, and 3 for Listeria monocytogenes control

•  Use of antimicrobials in ready-to-eat meat products

•  Computer model for estimating antimicrobials in processed meat

•  Manufacturing demonstrations

• Coarse ground sausage

.  Ham

.  Roast beef

•   Improving sanitation through facility design and maintenance

 

It is priced at $35 for members ($50 for non-members), including shipping and handling (PA residents add 6% sales tax). The attached order form can be printed from and sent with a check payable to AAMP, P.O. Box 269, Elizabethtown, PA 17022. To use a credit card, provide card number, expiration date, name on card and signature, and fax to 717-367-9096. Shipments will begin immediately.  For a printable PDF order form, Click Here.

		AAMP is in the process of developing other educational materials that will cover such topics as ham production, bacon production, sausage production as well as the production of other processed meat products. These individual manuals will provide information on the formulation and the step-by-step production of specific processed meat products. They will also contain food safety guidelines, FSIS requirements, and a sample HACCP plan.

The manuals will be released as they are completed. Visit www.aamp.com for more information on these educational materials and other valuable resource materials.