3.RAW PRODUCT-NOT GROUND Table iii-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Raw Product-Not Ground Process General Species Category Product Biological Hazards Reasonably Likely to be Present and Cause Foodborne Illness denoted by "+"(an empty box Examples signifies that no biological hazard is reasonably likely to occur.however,an unusually high level of contamination or improper handling and storage may cause one or more of the pathogens to become a hazard) Escherichia coli Listeria Staplylococcus Clostridium Clostridinm Salmonella 0157:H7 Campylobacter monocyiogenes anreus perfringens botulinmm (i）Raw Steaks, Beef + + Product- Roasts. Lamb + Not Chops Pork Ground + Poultry + +
4.THERMALLY-PROCESSED Table iv-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Thermally-Processed-Commercially Sterile Process General Species Category Product Biological Hazards Reasonably Likely to be Present and Cause Foodborne Illness denoted by"+"(an empty box Examples signifies that no biological hazard is reasonably likely to occur;however,an unusually high level of contamination or improper handling and storage may cause one or more of the pathogens to become a hazard) Escherichia coli Listeria Stapliylococcus Clostridium Clostridinm Salmonella 0157:H7 Campylobacter monocytogenes aureus perfringens botulinum (v) Canned Beef + Thermally- Beef Lamb Processed- Pork + Commercially Poultry + Sterile
5.NOT HEAT TREATED-SHELF STABLE Table v-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Not Heat Treated-Shelf Stable Process General Species Category Product Biological Hazards Reasonably Likely to be Present and Cause Foodborne Illness denoted by"+"(an empty box Examples signifies that no biological hazard is reasonably likely to occur:however,an unusually high level of contamination or improper handling and storage may cause one or more of the pathogens to become a hazard) Escherichia coli Listeria Staplnylococcus Clostridium Clostridium Salmonella 0157:H7 Campylobacter monocyiogenes aureus perfringens botulinum (v)Not Country Cured Beef + Heat Product. Lamb + + Treated- unrefrigerated Shelf Pork + Stable Poultry +
6.HEAT TREATED-SHELF STABLE Table vi-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Heat Treated-Shelf Stable Process General Species Category Product Biological Hazards Reasonably Likely to be Present and Cause Foodborne Illness denoted by"+"(an empty box Examples signifies that no biological hazard is reasonably likely to occur:however.an unusually high level of contamination or improper handling and storage may cause one or more of the pathogens to become a hazard) Escherichia coli Listeria Staphylococcus Clostridium Clostridium Salmonella 0157:H7 Campylobacter monocytogenes aureus perfringens botulinmm (vi)Heat Lard Beef Treated- Lamb Shelf Pork Stable Poultry
7.FULLY COOKED NOT SHELF STABLE Table vii-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Fully Cooked-Not Shelf Stable Process General Species Category Product Biological Hazards Reasonably Likely to be Present and Cause Foodborne Illness denoted by"+"(an empty box Examples signifies that no biological hazard is reasonably likely to occur;however,an unusually high level of contamination or improper handling and storage may cause one or more of the pathogens to become a hazard) Escherichia coli Listeria Staphylococcus Clostridinm Clostridium Salmonella 0157:H7 Campylobacter monocytogenes aureus perfringens botulini (vii)Fully Bologna, Beef + + Cooked- Deli Meats, Lamb + + + + Not Shelf Patties, Stable Hot Dogs Pork + × + × Poultry 大 + + + +