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When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
If the resolution is passed, the California agency responsible for overseeing Proposition 65 (the Office of Environmental Health Hazard Assessment) would be urged to add "processed meat" to the Proposition 65 list of chemicals, thereby requiring processed meat to carry warnings.