Requirements for cooked uncured meat products
Contributors: FSIS Information Office
Series: FSIS backgrounder
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service, FSIS Information Office; Media Relations Office
Published: 1993
Place of publication: Washington, D.C.]
Language: eng
Subjects: Control; Pathogenic microorganisms; Meat; Food handling; Meat hygiene; Escherichia coli; Labeling
Notes: Caption title.

"August 1993."