These Guidelines are applicable to all nontyphoidal Salmonella that may contaminate beef and pork meat and cause foodborne disease. The primary focus is to provide information on practices that may be used to prevent, reduce, or eliminate nontyphoidal Salmonella in fresh4 beef and pork meat. Other measures, in addition to those described here, may be needed to control Salmonella in offal. These Guidelines in conjunction with the relevant OIE standards can apply from primary production-to-consumption for beef and pork meat produced in commercial production systems.
CAC/GL 87-2016 history
2016CAC/GL 87-2016 Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat