By Subcommittee on Microbiological Criteria;Committee on Food Protection;Institute of Medicine;National Research Council
The protection and caliber of the U.S. nutrients provide depend upon a complete application of cautious microbiological keep watch over. Microbiological standards, which determine applicable degrees of microorganisms in meals and nutrition elements, are a necessary a part of the sort of software. Says ASM information, "This e-book offers not just an educated and aim review of microbiological standards for a wide selection of meals and particular pathogens and the committee's concepts concerning these standards, however it additionally presents an exceptional reference ebook at the utilized microbiological elements of foodstuff caliber assurance".
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Extra resources for An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
11. 29 testing should be appropriately monitored through cooperative effort of federal and state regulatory agencies. Programs for Salmonella surveillance of dried milk products offered at import should be continued. These programs should be reviewed periodically to ascertain that sampling plans, including methods used, are consistent with the hazards presented and in accord with current developments in methodology and with appropriate statistical concepts. Manufacturers of cheese varieties susceptible to the development of large numbers of Staphylococcus should be encouraged to (a) routinely monitor critical control points for presence or indications of staphylococcal growth, and (b) test all such finished cheese for S.
SELECTION OF FOODS FOR CRITERIA RELATED TO SAFETY (CHAPTER 3) It is recommended that the following factors provide the primary bases for deciding whether a microbiological criterion for a given food would or would not serve a useful purpose: (1) epidemiological evidence that the food is a significant vehicle for the transmission of foodborne disease, (2) the susceptibility of the food to microbial contaminations, (3) the opportunities for survival of contaminants in the foods, (4) the likelihood that growth of contaminants would occur at some point during manufacture, storage, distribution, and under conditions preparatory to serving, (5) the treatment to which a food may be subjected just prior to its serving, and (6) the susceptibility of probable consumers to infectious or toxic agents.
2. Presence of Shigella in foods that are not heated before consumption should cause the food to be rejected. Vibrio cholerae 1. Microbiological criteria for V. cholerae should not be established for routine surveillance of foods. 2. Strict adherence to provisions of the National Shellfish Sanitation Program (NSSP) should be relied upon as the principal means of preventing raw oysters, mussels, and clams from becoming contaminated with V. cholerae and serving as vehicles for its transmission to consumers.
An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients by Subcommittee on Microbiological Criteria;Committee on Food Protection;Institute of Medicine;National Research Council