Bacon Sampling Program for Nitrosamine Analysis (Revised April 1991)

摘要

The guide is intended for use by inspection personnel assigned to or responsible for monitoring bacon manufacturing operations at inspected establishments. Using the guide, a performer will be able to: (1) properly select and submit bacon samples to the appropriate laboratory for nitrosamine analysis, and (2) determine the required action(s) to take upon receiving laboratory results. The new regulations apply only to bacon from pork bellies that are pumped or massaged with curing solutions and smoked. Bacon will be sampled only from plants that smoke or plants that pump and/or massage and smoke cured bellies. Bacon precooked at the manufacturing plant is included in these regulations.