Hazard Database
Hazard detail
| Food Type : | Salami |
| Description : | Cooked, acidulated. Made from various meats, e.g beef, venison, pork. |
| Hazard: | Biological -- Enterobacteriacae -- STEC |
| Source: | Raw meat, but isolation rates appear to be low |
| Justification: | Risk Profile: STEC in red meats *Microbial Pathogen Data Sheet |
| Regulatory Limit: | If processing, see Australia NZ Joint Food Standards Code section 1.6.1 |
| Reference: | Australia NZ Joint Food Standards Code |
| Last Updated: | 17/01/2019 |