Preface this is a revised version of the fsis stabilization guideline for meat and poultry products (revised appendix b) And so in 2021 we released the stabilization guideline or revised appendix b. It has been updated in response to comments received on the previous version and renamed
The guideline also includes changes to. In other words, allow no multiplication of toxigenic microorganisms, such as cbot and no more than one log multiplication of c perfringen during the stabilization of fully cooked or partially heat treated product
