8.HEAT TREATED BUT NOT FULLY-COOKED AND NOT SHELF STABLE Table viii-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Heat-Treated But Not Fully-Cooked And 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 Staplylococcus Clostridium Clostridium Salmonella 0157:H7 Campylobacter monocylogenes aurens perfringens botulinum (vi)Heat- Partially- Beef + + Treated But Cooked Lamb + Not Fully- Patties Pork Cooked + And Not Poultry + Shelf Stable
9.PRODUCT WITH SECONDARY INHIBITORS NOT SHELF STABLE Table ix-Microbiological Hazards in Beef,Lamb,Pork,and Poultry:Product With Secondary Inhibitors-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 Clostridium Clostridinm Salmonella 0157:H7 Campylobacter monocytogenes aureus perfringens botulinmm (x) Fermented Beef + + + Product Sausage, Lamb With + + Acidulated Pork* Secondary Sausage, + + Inhibitors Country Poultry + + -Not Ham Shelf Stable