keep PART 431—THERMALLY PROCESSED, COMMERCIALLY STERILE PRODUCTS
Regulation from USDA FSIS setting detailed requirements for thermal processing, container integrity, and equipment standards for canned meat and poultry products to ensure shelf stability and prevent pathogen growth, particularly botulism. Includes definitions, process schedules, closure examinations, retort operation requirements, and recordkeeping mandates.
Deletion would create unacceptable public health risks, particularly from botulism poisoning which can be fatal. Consumers cannot inspect canned food safety pre-purchase; private liability and market forces alone are insufficient to prevent catastrophic harm from contaminated products that may affect thousands. The regulation's performance-based approach (processing authority-determined schedules) allows flexibility while ensuring scientifically-validated safety margins. Compliance costs are justified by preventing massive medical expenses, deaths, and supply chain disruptions from foodborne illness outbreaks.