The safety and quality of the U.S. food supply depend on a total program of careful microbiological control. Microbiological criteria, which establish acceptable levels of microorganisms in foods and food ingredients, are an essential part of such a program. Says ASM News, "This book provides not only an informed and objective evaluation of microbiological criteria for a wide variety of foods and specific pathogens and the committee's recommendations regarding those criteria, but it also provides an excellent reference book on the applied microbiological aspects of food quality assurance."

Contents

• Subcommittee on Microbiological Criteria for Foods and Food Ingredients
• Committee on Food Protection
• Food and Nutrition Board
• Foreword
• Acknowledgments
• Executive Summary
  • Introduction
  • Basic Considerations
  • Application of Microbiological Criteria to Foods and Food Ingredients
  • Expansion of the HACCP System in Food Protection Programs
  • Plans of Action
• Recommendations
  • Introduction (Chapter 1)
  • Definitions, Purposes, and Needs for Microbiological Criteria (Chapter 2)
  • Selection of Foods for Criteria Related to Safety (Chapter 3)
  • Selection of Pathogens as Components of Microbiological Criteria (Chapter 4)
  • Selection of Indicator Organisms and Agents as Components of Microbiological Criteria (Chapter 5)
  • Considerations of Sampling Associated with a Criterion (Chapter 6)
  • Consideration of Decision (Action) to be Taken When a Criterion (Limit) is Exceeded (Chapter 7)
  • Current Status of Microbiological Criteria and Legislative Bases (Chapter 8)
  • Application of Microbiological Criteria to Foods and Food Ingredients (Chapter 9)
  • Implementation of the HACCP System in Food Protection Systems (Chapter 10)
  • Plans of Action for Implementation of the HACCP System and of Microbiological Criteria (Chapter 11)
• 1. Introduction
  • Sources of Microorganisms in Foods
  • Microbial Activities in Foods
  • Control of Microorganisms in Foods
  • Approaches to Microbiological Control in Foods
  • The Current Role of Criteria in Microbiological Control in Foods
  • Considerations in Establishing Criteria
  • The Current Report
  • References
• 2. Definitions, Purposes, and Needs for Microbiological Criteria
  • Definitions
  • Purposes
  • Need for Establishment
  • Applications of Criteria
  • Relationship to Codex
  • Attributes of Quality Amenable to Measurement by Microbiological Criteria
  • References
• 3. Selection of Foods for Criteria Related to Safety
  • Epidemiological Experience
  • Opportunities for Contamination
  • Opportunities for Growth
  • Opportunities for Survival
  • Processing Conditions
  • Susceptibility of Probable Consumers
  • Ultimate Treatment
  • References
• 4. Selection of Pathogens as Components of Microbiological Criteria
  • Introduction
  • Pathogens
  • References
• 5. Selection of Indicator Organisms and Agents as Components of Microbiological Criteria
  • Assessment of Numbers of Microorganisms and/or Microbial Activity
  • Assessment of Indicators
  • Tests for Other Components
  • References
• 6. Consideration of Sampling Associated With a Criterion
  • 2-Class Attributes Sampling Plans
  • 3-Class Attributes Sampling Plans
  • Variables Sampling Plans
  • Operating Characteristic Curves
  • Establishing Limits
  • Resampling
  • Applications
  • References
• 7. Consideration of Decision (Action) to be Taken When a Criterion (Limit) is Exceeded
  • Decision Categories
  • References
• 8. Current Status of Microbiological Criteria and Legislative Bases
  • Introduction
  • International Activities
  • U.S. Federal Agencies
  • Industry
  • References
• 9. Application of Microbiological Criteria to Foods and Food Ingredients
  • Introduction
  • A. Dairy Products
  • B. Raw Meats
  • C. Processed Meats
  • D. Raw (Eviscerated, Ready-to-Cook) Poultry
  • E. Processed Poultry Products
  • F. Eggs and Egg Products
  • G. Fish, Molluscs, and Crustaceans
  • H. Fruits and Vegetables
  • I. Fruit Beverages
  • J. Low-Acid Canned Foods
  • K. Acid Canned Foods
  • L. Water Activity-Controlled Canned Foods
  • M. Cereals and Cereal Products
  • N. Fats and Oils
  • O. Sugar, Cocoa, Chocolate, and Confectioneries
  • P. Spices
  • Q. Yeasts
  • R. Formulated Foods
  • S. Nuts
  • T. Miscellaneous Additives
  • U. Bottled Water, Processing Water, and Ice
  • V. Pet Foods
• 10. Expansion of the HACCP System in Food Protection Programs
  • Factors to be Considered For Implementation of HACCP
  • Problems Associated with Implementation of the HACCP Approach
  • The Need for Application of HACCP at all Points in the Food Chain
  • Cost/Benefit Aspects of Regulatory Control Through HACCP Inspections
  • References
• 11. Plans of Action for Implementation of the HACCP System and of Microbiological Criteria for Foods and Food Ingredients
  • Implementation of HACCP
  • Implementation of Microbiological Criteria for Foods and Food Ingredients.
  • The Plan
  • References
• Appendixes
  • Appendix A Summary Responses to Specific Contract Items
  • Appendix B General Principles for the Establishment and Application of Microbiological Criteria for Foods
  • Appendix C International Microbiological Specifications
  • Appendix D Excerpts From the Regulations Pursuant to the Food and Drugs Act, a Statute of the Government of Canada
  • Appendix E Microbiological Criteria for Foods Purchased by the Military
  • Appendix F Raw Milk—An Editorial
  • Appendix G Report of the WHO/ICMSF Meeting on Hazard Analysis: Critical Control Point System in Food Hygiene Geneva, 9–10 June 1980

The work on which this publication is based was performed pursuant to Contract No. Na80 GA-C-0060 from the Food and Drug Administration, the Department of the U.S. Army Natick Research and Development Center, the U.S. Department of Agriculture, and the National Marine Fisheries Service of the Department of Commerce, which served as administrator of the contract.

NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance.

This report has been reviewed by a group other than the authors according to procedures approved by a Report Review Committee consisting of members of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.

The National Research Council was established by the National Academy of Sciences in 1916 to associate the broad community of science and technology with the Academy's purposes of furthering knowledge and of advising the federal government. The Council operates in accordance with general policies determined by the Academy under the authority of its congressional charter of 1863, which established the Academy as a private, nonprofit, self-governing membership corporation. The Council has become the principal operating agency for both the National Academy of Sciences and the National Academy of Engineering in the conduct of their services to the government, the public, and the scientific and engineering communities. It is administered jointly by both Academies and the Institute of Medicine. The National Academy of Engineering and the Institute of Medicine were established in 1964 and 1970, respectively, under the charter of the National Academy of Sciences.