Pathogens of Concern and Control Methods for Various Product Categories

1 Good Manufacturing Practices would help in reducing the hazards. For meats, poultry, and fish and seafood products the Hazard Analysis Critical Control Point principles should be implemented as a control system.
2 A pH > 4.0 and aw ~ 0.92 in salad dressings and mayonnaise would preclude the growth of pathogens of concern.
3 Only a concern in light syrups and can be controlled by acidification.
4 In pasteurized products, all pre-processing vegetative pathogens would be controlled.
5 Only a concern in anoxic environments.

Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html