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As mentioned, packaging film is designed to limit transmission of oxygen and moisture. Date, September 8, 2006, Basics for Handling Food Safely.

USDA.gov/OA/pubs/or contact the Meat and Poultry hotline at 1-888-MPHotline (1-888-674-6854) or visit the Meat and Poultry hotline web page at Behavior of Researchers from Colorado State University simulated contamination of RTE meats during slicing and handling at retail or at home.[1] Uncured, cooked turkey breast was vacuum-packaged and stored at 4 °C (39.2 °F) for 5, 15, 25 and 50 days before being opened, sliced and inoculated with . Inoculated turkey breast was stored aerobically in delicatessen bags at 7 °C (44.6 °F) for 12 days. Viability of multi-strain mixtures of O157: H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Department of Agriculture (USDA)-inspected processing plants must achieve appropriate lethality of the most resistant vegetative bacterial pathogens reasonably likely to occur. Products like pepperoni and hard salami are seeded with starter cultures, fermented and dried to achieve lethality and then cooled prior to final packaging. United States Department of Agriculture-Food Safety and Inspection Service.