Pennsylvania Code
Title 7 - AGRICULTURE
Part I - Bureau of Animal Health and Diagnostic Services
Chapter 1 - MEAT HYGIENE
Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS
PREPARATION OF PRODUCTS
Section 1.339 - Incubation of canned product

Universal Citation: 7 PA Code ยง 1.339

Current through Register Vol. 54, No. 44, November 2, 2024

(a) Facilities shall be provided by the operator of the official establishment for incubation of representative samples of fully processed canned product.

(b) Incubation test shall be made to the extent required by the officer in charge. The extent to which incubation tests shall be required depends on conditions such as the record of the official establishment in conducting canning operations, the extent to which the establishment furnishes competent supervision and inspection in connection with the canning operations, the character of the equipment used, and the degree to which such equipment is maintained at maximum efficiency. Such factors shall be considered by the veterinary supervisor in determining the extent of incubation testing at a particular establishment.

(c) In the event of failure by an official establishment to provide suitable facilities for incubation of test samples, the veterinary supervisor may require holding of the entire lot under such conditions and for such period of time as may be necessary to establish the stability of the product.

(d) The veterinary supervisor may permit lots of canned product to be shipped from the official establishment prior to completion of sample incubation when he has no reason to suspect unsoundness in the particular lots, and under circumstances which will assure the return of the product to the establishment for reinspection should such action be indicated by the incubation results.

(e) Incubation shall consist of holding the samples at 95 F (±2) for no less than ten days except for the following samples:

(1) Firmly packed products, such as luncheon meat and products with high fat content, such as chorizos packed in lard, and products weighing three pounds or more shall be held at 95 F (±2) for no less than 20 days.

(2) Products composed of chunks or patties of meat in a medium or sauce wherein the pH of the meat component and the medium or sauce are significantly different shall be incubated at 95 F (±2) for no less than 30 days.

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