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  • Salmonella Certificate 157.480

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    Herman Hoei
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    National Beef Packing Co produces meat and bone meal using a continuous cooker system that reaches temperatures of 275-285 degrees Fahrenheit, sufficient to kill up to 9 logs of Salmonella and Shigella bacteria. This high heat treatment occurs prior to pressing and shipping the bone meal product. The document is a statement from National Beef Packing's VP of Technical Services confirming their meat and bone meal production process and associated pathogen reduction capabilities.

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    SALMONELLA CERTIFICATE 157.480

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    National Beef Packing Co produces meat and bone meal using a continuous cooker system that reaches temperatures of 275-285 degrees Fahrenheit, sufficient to kill up to 9 logs of Salmonella and Shigella bacteria. This high heat treatment occurs prior to pressing and shipping the bone meal product. The document is a statement from National Beef Packing's VP of Technical Services confirming their meat and bone meal production process and associated pathogen reduction capabilities.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    45 views1 page

    Salmonella Certificate 157.480

    Uploaded by

    Herman Hoei
    National Beef Packing Co produces meat and bone meal using a continuous cooker system that reaches temperatures of 275-285 degrees Fahrenheit, sufficient to kill up to 9 logs of Salmonella and Shigella bacteria. This high heat treatment occurs prior to pressing and shipping the bone meal product. The document is a statement from National Beef Packing's VP of Technical Services confirming their meat and bone meal production process and associated pathogen reduction capabilities.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Meat and Bone Meal Statement

    To Whom It May Concern:

    Re : BL No NAM4019790A, 157.480 MTS

    National Beef Packing Co, LLC produces Meat and Bone Meal in our Establishments (208A and
    262). The process used in the production of Meat and Bone Meal includes a DUPPS continuous
    cooker system that has a sufficient heat step (achieving a temperate of 275 F to 285 F at point of
    discharge). This temperature and time duration has been found sufficient to achieve up to an
    estimated 9 log kill of Salmonella and Shigella. This point is prior to the press and shipping the
    product.

    Sincerely,

    19 OCTOBER 2020
    DATE

    Brenden McCullough
    VP Technical Services
    National Beef Packing Co LLC

    P. O. Box 20046 •• Kansas City, MO 64195-0046


    12200N. Ambassador Drive, Suite 500 • Kansas City, MO 64163
    1 -800-449 BEEF •• www. nationalbeef. Com

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