Compliance and regulatory requirements for the meat and poultry ...

How to demonstrate?
• Ready-to-eat foods in which growth of L. monocytogenes will not occur
would be determined based on scientific justification , including the
inherent variability of factors controlling L. monocytogenes in the
product. Factors such as pH, aw, are useful in preventing growth.
• For example, L. monocytogenes growth can be controlled in foods that
have:
– a pH below 4.4,
– a water activity < 0.92,
– a combination of factors (pH, aw ,), e.g. the combination of pH < 5.0
with aw < 0.94,
– are stored frozen,
– or other interactive factors (preservatives etc.)