At Piller's Fine Foods, the pork used for raw-fermented sausages is treated using freezing method # 3 outlined in Annex B of Chapter 4 - Meat Processing Controls and Procedures (CFIA 2013). This method involves continuously monitoring the temperature at the centre of the thickest piece of pork in the warmest location of the freezer (CFIA 2013). This method provides different options for the minimum amount of time that the internal temperature must be at to ensure Trichinella spp. destruction, regardless of product thickness (CFIA). For example, for destruction of Trichinella spp., pork must be held at -35.00°C for a minimum of 8 hours (CFIA 2013). Due to safety procedures put in place across the world, cases of trichinellosis are very uncommon. Although contracting trichinellosis has become very unlikely, it is important to follow regulations to ensure that this low risk status is
At Piller's Fine Foods, the pork used for raw-fermented sausages is treated using freezing method # 3 outlined in Annex B of Chapter 4 - Meat Processing Controls and Procedures (CFIA 2013). This method involves continuously monitoring the temperature at the centre of the thickest piece of pork in the warmest location of the freezer (CFIA 2013). This method provides different options for the minimum amount of time that the internal temperature must be at to ensure Trichinella spp. destruction, regardless of product thickness (CFIA). For example, for destruction of Trichinella spp., pork must be held at -35.00°C for a minimum of 8 hours (CFIA 2013). Due to safety procedures put in place across the world, cases of trichinellosis are very uncommon. Although contracting trichinellosis has become very unlikely, it is important to follow regulations to ensure that this low risk status is