An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

Status: Available Now

Size: 456 pages, 6 x 9

Publication Year:1985

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PAPERBACK ISBN-10: 0-309-07471-1 ISBN-13: 978-0-309-07471-1	$85.25	$76.73	Add to Cart

Authors:
Subcommittee on Microbiological Criteria, Committee on Food Protection, National Research Council
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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 ...
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Table of Contents
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Front Matter	i-xvi
Executive Summary	1-14	(skim)
Recommendations	15-40	(skim)
1 Introduction	41-54	(skim)
2 Definitions, Purposes, and Needs for Microbiological Criteria	55-64	(skim)
3 Selection of Foods for Criteria Related to Safety	65-71	(skim)
4 Selection of Pathogens as Components of Microbiological Criteria	72-103	(skim)
5 Selection of Indicator Organisms and Agents as Components of Microbiological Criteria	104-131	(skim)
6 Consideration of Sampling Associated With a Criterion	132-144	(skim)
7 Consideration of Decision (Action) to be Taken When a Criterion (Limit) is Exceeded	145-151	(skim)
8 Current Status of Microbiological Criteria and Legislative Bases	152-183	(skim)
9 Application of Microbiological Criteria to Foods and Food Ingredients	184-307	(skim)
10 Expansion of the HACCP System in Food Protection Programs	308-328	(skim)
11 Plans of Action for Implementation of the HACCP System and of Microbiological Criteria for Foods and Food Ingredients	329-336	(skim)
Appendixes	337-338	(skim)
A Summary Responses to Specific Contract Items	339-365	(skim)
B General Principles for the Establishment and Application of Microbiological Criteria for Foods	366-371	(skim)
C International Microbiological Specifications	372-376	(skim)
D Excerpts from the Regulations Pursuant to the Food and Drugs Act, a Statute of the Government of Canada	377-386	(skim)
E Microbiological Criteria for Foods Purchased by the Military	387-394	(skim)
F Raw Milk--An Editorial	395-398	(skim)
G Report of the WHO/ICMSF Meeting on Hazard Analysis: Critical Control Point System in Food Hygiene	399-420	(skim)
Index	421-436	(skim)

Description

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."

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Institute of Medicine (IOM)

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