In 2023, USDA FSIS issued a guideline on ready-to-eat (RTE) fermented, salt-cured, and dried products, outlining responses to commonly asked questions about these products, where cooking is not the primary lethality step. Some products impacted by this guideline are summer sausage, pepperoni, salami, and country-cured ham. Join experts from Eurofins in this webinar to discuss considerations in creating validation studies.