|
Items in cart [0] |
Questions? Call 888-624-8373 |
| Copyright © 2009. National Academy of Sciences. All rights reserved. Terms of Use and Privacy Statement |
Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter.
Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.
Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.
OCR for page 387
Appendix E
Microbiological Criteria
for Foods Purchased
by the Military
TABLE E-l Microbiological Criteria for Dehydrated Cooked Food
Item
Specification Limit per gram
Number APCa
E. cold
Beef stew MIL-B-43404D
1977
Beef with rice MIL-B-43750-F
1980
Chicken and chicken products MIL-C-43135H
1981
Chicken, diced, compressed MIL-C-44052
1981
Chicken with rice MIL-C-43289E Proposed criteria for theseitemsb
1980 n = 5 n = 5
Chili con came KIIL-C-43287F c = 1 c = 1
1981 m = 75,000 m < 3
Escalloped potatoes with pork MIL-E-43749F M = 150,000 M s 20
1979
Hash, beef MIL-H-43224G
1981
Patties, pork MIL-P-44069
1982
Patties, beef MIL-B-44078
1982
Spaghetti with meat sauce MIL-S-43275F
1979
aAerobic plate count.
b3-class attribute plan (ICMSF, 1974, 1985):
n = number of sample units.
c = number of marginal quality units allowed.
m = bacterial count that separates good from marginal quality.
M = bacterial count that separates marginal from defective quality.
Values above M are unacceptable.
387
OCR for page 388
OCR for page 390
OCR for page 391
OCR for page 392
OCR for page 393
OCR for page 394
Representative terms from entire chapter:
microbiological criteriaa
388
C:
C~ ~
~ o
o C)
E
.~ X
.
Ct
-
._
~Ct
.c
3
Ct
·
o
o
o
.
o
.
Ct
. C)
V) Z
¢ ~
o
Ct
Ct
-
o
Ct
C~
o
~ 1 °^ °
1
1 1 1 ~1 1
o o
88
o o
o V~
~ r~
z 1 1 1 1 z 1 1 1 z
o o o
_ _ _
Io o o o ooo
_ _ _ _ _ _ C~
o o o o
o o o o
o o o o
o o o ~
o
o
o
o
0
- 00 ~ o O m ~
_ o _ ~D t ~ ~ ~ ~ ~ ~ ~ ~-
_ ~ _ ~ _ ~ _ ~ _ ~ _ ~ _ ~ _
. a . ~ ~, E o a v ~ ~
O
~ °ED
=
O~ 0
~ C)
=,~
m
389
::
3
Ct
V)
So
~=
3 ~ ~
~ A:
. ~ E ~
1
Io o
Cal _
-
a 1 1 1 1 1 1 1
° 1 ° o1 o 0 0 So 0 Oo Oo
. . Vl Vl it,,o o G O O O O
.= I::
O o I C: L4 lo,a ~ ~ ~ ~ ~ _ ~_ ~ _ - , -
~ ~ m ~ m ~ I' An ~ ~ V ~ LO ~ ~ °- ~. ~ ~ .;
.= ~ z
Ct
~C ~ ~ ~ ~ ~ ~ O ~ ~ ~ ~ ~ Y A '' ~ ~ ~ ~=
390
c
o
~ -
- ~
'e
Be
o
6
._
X
Ct
-
o
3
Ct
V)
o
CD ~
~ Ct
a
go
8
o~ o
o
.
C) ~
,r,
C) ~
CQ A
~3
ED
1 1 1
o o o o
_ ~_ _
o
o
o
r
o
o
o
o
o
~ ~D ~
~ ') ~ U ~ t_
b_ ~ ~ 0N
~ ~ 1 _ 1 _ 1 _I
C ·C C O ~ ~ ~
g g ^- ~ a~
_ cL.-O =~ ~O ~ O
^= _ ;~~
C ~ ·C S ~t r ·C ,= ·C
-~-~ ~-6-~-
C ~ ~(Q .
o ~
, o
.o
~ =.=
O _
~ea ~ ~
,C D C, 2
cn
391
Cal
;^
al
::
Ct
C~
o
e~
o
o
=
-
_
o
-
o
· _
C~
· _
3
_
s~
V
·X
l ~
- o
~ e~
a,
Ct
-
o
V,
V
v
. ~o
) a.,
D
~ _t
V, ~
000000
U~ U~
04 oo 00 00
a'
Z Z ~ ~ ~ Z ~
1 - o
O O O O O O O
O O O O O O O
O O O O O O O
U~ O O O O O
_ ',
o
LU
V
V
_ _
V,
C~
~a,,
O
D ~
c~5 Ce
~ oO ~ .
~, ~ ~ 3 ~ ~ ~ x
f: ° ° ~oc, ~ ~
o
_
C~
~ 3
.. ~
c~ a
~ C)
._ ~ ',
Ct ~ ~
392
Cal
o
cn
ao
o
.~
D
U)
V
. .
-
~S:
;>
C) 4_
D ~
2 °
~ C,,
sit
. _
on
as I
Ct U)
o
Cal
Ct
C)
._
D
._
00
I:
In
con
~-
Ct Vat c~
~ O ~
lo, ~ a'
Ct
11 BUT
c:Z Vl
In
.
_ . .
-
.~ Q.
In ·ct
11 I.
aZ Vl
of
- to
<, o
lo Vl
11 ~ 'd
~ Vl ~
- to
be
to
~Vl
o
11 - 't
~ Vl ~
;~=
~ a:
{e Cal
a~
c ~ 5 ~
~ cn ~ . _
a~ ~ a'
ct ~ CL
C~
oo
-
8
V'
~ ·=
·:
o ~
~ Q. .
S-=
~ 11 cts
V,
APPENDIX E
TABLE E-6 Microbiological Criteriaa for Candy and Chocolate
Confections
393
Item
Specification
Number Salmonellaeb
Chocolate-coated (Type A; sugar, pan-
coated confections: Chocolate discs
(Type VI); enriched sweet chocolate with
almonds, buttercrunch or toffee (Type VII);
fudge bar, chocolate, survival (Type VIII)
Z-C-2104
1979
Negative
aSampling plan: MIL-STD-105.
bPer 25 grams.
394
D
Cal
limo
Ct
_
O
Ct t1-°d
Cal C)
2 c
~ E ~
-
Cat
o
Ct
.=
as
-
Ct
C)
· _
o
· _
2
.o
o
=
CON
C) ~
D
En
8 8
on
o o
_
Cal
to
to
to
o
o
V
U~
ax
0=
~ _
g
o
o
~L~
~- `,~
-[.L1-[,~ ~ P-'-
L~
~:
'_ ~o _d
-2 ~ 2 ~ ~o ~ 2 ~ ~ a
~ O ~
0 ~m m ~
o
. -
.=
Q
Ct
._
o
C1
cn cn ~D
o E
~ Cv) ~
=\ 2 52 C
