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OCR for page 421
Index
A
Acceptance sampling plan, 133
See also Sampling plans
Acetic acid. See Mayonnaise and
salad dressings
Acetylmethylcarbinol, 119
Acid canned foods. See Canned
foods, acid
Acidification, 69
Acinetobacter, 222, 223
Action/decision criteria, 5, 27-28,
145-51
Additives, 12, 38-39, 297-99
Adenosine triphosphate test, 25,
120
Aerobic plate count (APC), 62,
63, 105-107
bottled water, 300-301
dried meats, 31, 219
fats and oils, 281, 282
fish, 34, 250, 252, 254
fresh meats, 195-97
fruits and vegetables, 35, 257,
258
microbiological criteria applica-
tions, 22, 105-8
1
421
poultry, 32, 227, 236-37
salads, 293
Aeromonas, 125, 302
Aflatoxins, 19, 78, 85
in grains, 36, 147, 273, 275
in peanuts, 10, 12, 38, 280-81,
296
in spices, 287
in tree nuts, 12, 37, 38, 285,
286, 296
UV detection, 27, 126-27, 273
Agricultural Marketing Act, 167,
174
Agricultural Marketing Service,
167, 168
Agriculture Department (USDA),
5, 48-49, 166-74, 177, 266
dried milk inspection, 6, 28,
167, 187-90
egg products inspection, 33,
168, 242-48
meat and poultry inspection,
168, 170-74
Alcaligenes, 301
Alternaria, 273
Alteromonas putrefaciens, 194
OCR for page 422
422
American Association of Cereal
Chemists, 85
American Meat Institute, 212, 309
American Oil Chemists Society,
85
American Sanitation Institute, 301
Animal feeds, 85, 147, 156
pet foods, 13, 39, 304-6
Appert, Francois Nicholas, 42
Army Natick Research and Devel-
opment Center, 5, 176-78
Aspergillusfisheri, 23, 110, 262
Aspergillusflavus, 38, 126, 273
Aspergillus glaucus, 273
Aspergillus parasiticus, 38, 126,
273
Association of Official Analytical
Chemists (AOAC), 25, 85,
86, 108, 121, 157
B
Bacillus
in cocoa, 284
in gums, 297, 298
in meat and poultry, 195, 222
Bacillus cereus, 78, 148
in fats and oils, 278, 280
in grains, 273
microbiological criteria applica-
tions, 20-21, 90
in processed meat, 208, 216,
219
in spices, 287
in vegetables, 67, 257
Bacillus coagulans, 269, 283
Bacillus licheniformis, 273
Bacillus stearothermophilus, 178,
265, 283
Bacillus subtilis, 273
Bacon, 201-3, 206-9, 2135 219
Bakery products, 38, 296. See
also Confectioneries; Pastries
INDEX
Beans. See Fruits and vegetables
Bean sprouts, 257
Beef. See Meat, processed; Meat,
raw
Beverages. See Fruit beverages;
Soft drinks
Biscuits, 292
Bologna, 206, 208, 235
Botulism. See Clostridium botu-
linum
Bread, 43, 273, 289
Brochothrix thermosphacta, 200,
202
Brucella abortus, 77, 81
Brucella melitensis, 77, 81
Brucella suds, 77, 81
Brucellosis, 6, 18, 78, 81-82,
190
Butter and margarine, 10, 29,
277-78, 281, 282
whipped butter, 29, 281, 282
Buttermilk, 47
Byssochlamys fulva, 23, 58, 110,
262
C
Cake mixes, 12, 291
Campylobacter, 67, 94-95, 200,
299
Campylobacter fetus subsp. intes-
tinalis, 94
Campylobacter fetus subsp. jejuni,
21, 78, 94-95
in meat, 196, 197
in poultry, 32, 222-24, 226,
228, 235, 236
Canadian food standards, 5, 157-
58, 377-86
Canned foods, 43, 70, 149
ethanol content, 118
formulated foods, 291, 294
OCR for page 423
INDEX
grain components, 36, 272
poultry products, 236
spore-bearing spices, 11, 37,
287
sugar in, 11, 37, 53, 62-63,
149, 285
Canned foods, acid, 58, 69
definition of, 268
microbiological criteria applica-
tions, 10, 36, 269-70
pH measurement, 24, 116
product safety and quality, 269
sterilization process, 268-69
uncured meats, 213, 218
Canned foods, low-acid, 148
C. botulinum, 65, 68, 79, 148-
49, 213, 257, 264-66
definition of, 264
HACCP system application, 3,
10, 13, 51, 266-67, 308-11
heat processing changes, 68
microbiological criteria applica-
tions, 10, 36, 266-67
pet foods, 305
product safety and quality, 44,
264-66
sterilization of, 69, 264
thermophilic spore count, 23-
24, 110-11
12-D process, 46, 265
uncured and cured meats, 213-
14, 218-19, 264-66
See also Canned foods, low aw
Canned foods, low aw
canned, cured meats, 213- 14,
218-19
microbiological criteria applica-
tions, 10, 36, 271-72
product safety and quality, 270-
71
Carbonated beverages. See Soft
drinks
423
Carcinogens. See Aflatoxins; My-
cotoxins
Carmine color, 38, 298
Centers for Disease Control
(CDC), 22, 76
Cereals and cereal products, 313
microbiological criteria applica-
tions, 10, 36, 275-76
product safety and quality, 147,
272-75
UV detection of aflatoxins, 27,
126-27
Cheese, 24, 43, 47, 62, 112
brucellosis, 6, 81
E. colt, 6, 29, 192
histamine and tyramine, 92, 93
from raw milk, 6, 186, 192
S. aureus, 6, 29, 47, 65, 68,
69, 116, 190-91, 313
Cheese, cottage, 110, 185
Cheese spreads, 68, 270-71
Chicken. See Poultry, processed;
Poultry, raw
Chlorine, 63, 70, 302
Chocolate. See Cocoa and choco-
late
Cholera, 77, 80
Ciguatera, 7, 19, 34, 78, 83-84,
249, 250
Cladosporium, 273
Clostridia, 216, 302
Clostridium botulinum, 77, 208
in acid canned foods, 268-69
in fats and oils, 278, 280
in foil-wrapped baked potatoes,
257
in grains, 273
in low-acid canned foods, 46,
65, 68, 148-49, 213, 257,
264-66
in low aw canned foods, 270,
271
OCR for page 424
424
microbiological criteria applica-
tions, 17-18, 78-79
in pickles, 68
in potpies, 33, 59, 205, 236,
290
in raw fish, 8, 34, 249, 252
in smoked fish, 8, 45-46, 68,
251-52
in vegetables, 67, 68
Clostridium perfringens, 78, 148
alpha toxin, 20, 89
in fats and oils, 278, 280
in fish, 92, 249, 252
in grains, 273
in gums, 297-98
in meat, 196, 197, 208, 219
microbiological criteria applica-
tions, 20, 89
in poultry, 33, 222-24, 226,
233-34, 236
in spices, 287
in vegetables, 67
Clostridium sporogenes, 266
Clostridium thermosaccharolyti-
cum, 265-66, 283
Cocoa and chocolate
microbial contamination, 16,
283, 284, 286
microbiological criteria applica-
tions, 11, 37, 285
milk chocolate, Salmonella in,
65, 69, 70, 284
Coconut, 12, 37, 38, 285, 286,
296
Codes of Hygienic Practice, 49,
60, 155, 156
Codex Alimentarius Commission,
5, 60-61, 154-56, 198, 291.
292
Codex General Principles for the
Establishment and Applica-
tion of Microbiological Crite
INDEX
ria for Foods, 53, 156, 366
71
Coliform bacteria
fecal coliform indicators, 26,
33, 65, 122-23, 250, 253,
302
in fruit beverages, 262
in fruits and vegetables, 35, 258
in grains, 272
as indicators, 26, 124-25
in peanut butter, 281
in raw meat, 197
in shellfish, 33, 250
in water, 65, 300-302
in yeast, 289
Colors, food, 12, 38, 297, 298
Commerce Department, 5, 174-76
Compliance Policy Guides, 159
Confectioneries, 11, 16, 37, 283-
86
Corn. See Cereals and cereal prod-
ucts
Corned beef, 201-3, 206, 213,
218, 302
Coxiella burnetii, 21, 46, 78, 91-
92
Criteria, microbiological
actions taken when criterion is
exceeded, 5, 27-28, 145-51
advisory criteria, 56, 57
applications, 59-60, 153-54,
330-33, 360-61
Canadian standards, 5, 157-58,
377-86
Codex relationship, 60-61
components of, 55-56
current role, 51-53
definitions, 3, 55-57
food quality relationship, 359-
60
guidelines, 3, 56-57
implied standards, 16, 52
OCR for page 425
INDEX
industry use, 180-81, 330
international specifications,
372-76
mandatory criteria, 56, 57
national and international activi-
ties. See specific organiza-
tions
Oregon Meat Standard, 197-98,
331
principles for establishing, 53
purpose and need for, 3, 16,
57-58, 357-58
quality standards, 3, 8, 16-17,
34-35, 53, 61-63, 163-64
254, 331-32
report on, 1-2, 54
sampling plan, 5, 27, 132-44
specifications, 3, 53, 57
standards, 3, 56
state and local actions, 178-80,
331
Critical control point, 149-50. See
also Hazard Analysis Critical
Control Point (HACCP) sys-
tem
Crustaceans. See Fish and shell-
fish
Cultured foods
fermented dairy products, 24,
43,47, 110, 112, 116, 185
fermented sausage, 24, 31, 43,
47, 65, 68, 70, 116, 211-13,
218
starter cultures, 47, 68, 116,
191
tofu, 93, 273, 302
See also Cheese
Cured meats
poultry products, 235
See also Meat, processed
Cytophaga, 301
425
D
Dairy products. See Butter and
margarine; Cheese; Milk and
dairy products
Decision criteria, 5, 27-28, 145-
51
Defect Action Levels, 57, 159,
163, 332
Defense Cataloging and Standard-
ization Act, 177
Defense Department, 5, 176-78
Delicatessen foods, 292-93
Denmark, 279, 327
Desulfotomaculum nigrificans, 266
Diacetyl content, 25, 35, 118- 19,
262
Diarrhea, 82, 83
Diphtheria bacillus, 46
Direct microscopic count, 23,
108-9, 163
Direct plating method, 25, 26,
121-23
Dried foods, 69. See also specific
foods
Drop plate method, 108
Dye reduction time, 24, 113
Dysentery, 77
E
Education and training, 48, 225-
26, 326-27
Egg Products Inspection Act, 9,
167, 168, 239, 243
Eggs and egg products, 108, 163
in confectioneries, 37, 285, 286
inspection program, 33, 168,
242-48
in mayonnaise, 278
microbiological criteria applica-
tions, 9
pasteurization, 9, 69, 239, 241
OCR for page 426
426
product safety and quality, 239
42
Salmonella contamination, 9,
33, 65, 66, 69, 239, 241-48
Enterobacter, 123, 124
Enterobacteriaceae, 26, 121, 124,
125, 195, 216, 222
Enterococci, 26, 123-24, 203,
235
Environmental Protection Agency,
288
Enzymes, 12, 297, 298
Erwinia, 124
Escherichia colt, 124- 125, 297
in cheese, 6, 29, 192
in fish, 33, 34, 250, 252, 254
in fruits and vegetables, 258
as indicators, 25-26, 121-23,
281, 302
.... ..
pathogenic, 19-20, 78, 87
in raw meat, 197-98,! 201
in spices, 287
in tree nuts, 12, 146, 147, 296
in yeast, 289
Ethanol measurement, 24-25, 118
Ethylene oxide, 11, 69, 288
European Economic Community
(EEC), 5, 156-57
Extract release volume, 120
F
FAD/WHO Food Standards Pro-
gram, 5, 154-56
Fats and oils
butter and margarine, 10, 29,
277-78, 281, 282
mayonnaise and salad dressings,
10, 11, 24, 37, 43, 44, 46,
69,116,277-82
microbiological criteria applica-
tions, 10- 11, 36-37, 281-82
INDEX
peanut butter, 10, 11 j 36-37,
277-78, 280, 282
product safety and quality, 277-
78
Fecal contamination, 120-26
fecal coliform indicators, 26,
33, 65, 122-23, 250, 253,
302
See also specific pathogens
Federal Meat Inspection Act, 167,
168
Federal regulation. See specific
agencies
Feeds. See Animal feeds
Fermented foods. See (cheese;
Cultured foods
Fish and shellfish
botulism, 8, 34, 45-46, 68,
249, 251-52
ciguatera, 19, 34, 78, 83-84,
249, 250
E. coli, 33, 34, 250, 252, 254
ethanol content, 24-25, 118
fecal coliforms, 26, 65, 122,
123
frozen products, FDA quality
standards j 3, 8, 16-17, 34
35, 53, 63, 163-64, 254,
331-32
hepatitis A, 82, 83, 249
indole content, 24, 117-18, 253
microbial contamination, 7-8,
45, 67, 70, 146, 249-53,
302
microbiological criteria applica
tions, 8, 33-35, 253-55
organoleptic examination, 112
13, 253
paralytic shellfish poisoning
(PSP), 7, 19, 34, 78, 84,
249, 251
OCR for page 427
INDEX
sanitation programs, 5, 67, 80,
84, 152-53, 165-66, 174-76
scombroid (histamine) poison
ing, 7, 21, 25, 34, 92-93,
119, 249, 250, 253
state and local regulation, 8,
34, 178, 254
trimethylamine and total volatile
nitrogen, 24, 116- 17
Vibrio cholerae, 80-81
Vibrio parahaemolyticus, 21,
34, 67, 91, 249, 251
Fish and Wildlife Act, 174
Flavobacterium, 222, 223, 301
Flour, 273
Food and Drug Administration
(FDA), 5, 19, 86, 150
aflatoxin standards, 19, 85
canned food regulation, 10,
264, 266-69
Compliance Policy Guides, 159
cooperative programs, 164-66
Defect Action Levels, 57, 159,
163, 332
fish product standards, 176
formulated foods standards,
291-92
frog legs Salmonella standard,
252
histamine standards, 92-93
inspection program, 49
mayonnaise pH standard, 37,
278
objectives, 158-59
quality standards, frozen fish
products, 3, 8, 16-17, 34
35, 53, 63, 163-64, 254,
331-32
shrimp standards, 112, 253
tree nuts E. cold standard, 12,
146-47, 296
427
See also Hazard Analysis Criti-
cal Control Point (HACCP)
system
Food and Drugs Act (Canada),
157-58, 377-86
Foodborne diseases
organisms causing, 76-77
outbreaks, by etiology, 74-75
See also specific diseases, indi-
cator organisms, and patho-
gens
Food colors, 12, 38, 297, 298
Food, Drug and Cosmetic Act, 52
n. 3, 63, 146, 158-59, 164-
65
Food handlers, 48, 67
Foods
categories, 184-85
control of microorganisms in,
2-3, 46-51
cooked food, handling, 70
microbial activities in, 15, 41-
46
perishable, 15-16, 43-44
safety versus quality, 16, 61-63
selection for testing, 3-4, 17,
65-71
shelf-stable, 15, 43
~ · . .
sources or microorganisms In,
41
See also specific foods
Food Safety and Inspection Ser-
vice (FSIS), 167, 170
Food service establishments, 314-
26
Formulated foods, 216
microbiological criteria applica-
tions, 11-12, 38, 293-95
product safety and quality, 290-
93
France, 29, 192
OCR for page 428
428
Frankfurters (weiners), 206-9,
213, 218, 234, 235
Frog legs, 159, 252
Frozen foods, 65-66, 69. See also
specific foods
Fruit beverages, 261-62
diacetyl content, 25, 118- 19
262
microbiological criteria applica-
tions, 9, 35, 58, 262-63
product safety and quality, 110,
262
Fruits and vegetables
delicatessen salads, 292-93
microbiological criteria applica-
tions, 9, 35, 58, 63, 258-60
microscopic mold counts, 9, 23,
35, 57, 109-10, 258, 259
pesticide residues, 313
product safety and quality, 43,
44, 67, 257
Fusarium, 273
G
Gambierdiscus toxicus, 83
Gelatin, 285, 293
Geotrichum candidum, 23, 35,
109-10, 258, 259
Giardia, 299
Gonyoulax, 251
Gonyoula~c catenella, 84
Gonyoulax tamarensis, 84
Good Manufacturing Practices
(GMPs),49,52, 310
Grains. See Cereals and cereal
products
Ground beef, 30, 62, 200-201,
216-17
Guidelines, 3, 56-57, 59-60
Gums, 12, 297-98
Gymnodinium breve. See Ptychod-
icus breve
INDEX
H
Ham, 8, 201-4, 206-10, 213-15.
219, 234, 235
Hazard Analysis Critical Control
Point (HACCP) system, 62,
66, 118, 180
canned foods, 3, 10, 13, 51,
266-67
cereal products, 10, 273, 275,
276
cost/benefit aspects, 327
fish and shellfish, 7, 34, 252-
55
food service establishments, ap-
plication to, 314-26
formulated foods, 12, 38, 291
home applications, 326-27
implementation plans, 14, 40,
329, 335
implementation problems and
prerequisites, 13- 14, 39-40,
308-12
necessity for, 313-15, 326-27
nuts, 12
overview of, 2-3, 50-51
pet foods, 306
poultry, 31, 32, 228, 237
raw meat, 7, 30, 197, 198
sugar, cocoa, and confectioner-
ies, 37, 283, 285
WHO/ICMSF report, 399-419
yeasts, 11
Helminthosporium, 273
Hepatitis A virus, 67, 77, 78, 82-
83, 249, 299
Histamine, 7, 21, 25, 78, 92-93,
119, 163,250,253
Home food preparation, 314- 15,
326-27
Howard mold count, 23, 35, 57,
109, 259
OCR for page 429
INDEX
I
Ice, 13, 39, 302, 303
Indicator organisms
definition, 4
selection for testing, 4-5, 22-
27, 72, 104-5
validity of, 348-57, 361-63
See also specific agents, organ-
isms, and test procedures
Indole measurement, 24, 117- 18,
122, 253
Industry regulation, 180-81
Infant formula, 12, 291
Inspections of facilities, 48-49
International Bottled Water Asso-
ciation, 301
International Commission on Mi-
crobiological Specifications
for Foods (ICMSF), 5, 53,
60,66, 157
International Dairy Federation, 86,
157
International regulation, 5, 154-
58
International Standards Organiza-
tion, 86, 157
International Union of Pure and
Applied Chemistry, 85
Interstate Shellfish Sanitation Con-
ference, 166
Irradiation treatment, 11, 38, 225,
288
J
Juices. See Fruit beverages
K
Klebsiella, 92, 119, 123, 124, 258
L
Lactic acid bacteria, 45
in cultured and fermented prod-
ucts, 68, 112, 116, 211, 212
429
in fruit juices, 119, 262
in fruits and vegetables, 35, 258
in grains, 272
in mayonnaise and salad dress-
ings, 44, 279, 282
in meat, 195, 200, 202, 208-
10, 214, 215
in poultry, 223, 235
in yeast, 289
Lamb. See Meat, processed; Meat,
raw
Limits. See Sampling plans
Limulus amoebocyte lysate test,
25, 119-20
Lipolytic counts, 107-8
Local regulation. See State and lo-
cal regulation
Low-acid canned foods. See
Canned foods, low-acid
Luncheon meats, 11, 206-8, 210,
213, 215, 218, 235
M
Machinery mold, 23, 109-10
Margarine. See Butter and margar-
~ne
Mayonnaise and salad dressings,
10, 11, 24, 37, 43, 44, 46,
69, 116, 277-82
Meat, processed
canned, cured, 43, 44, 46,
213-15, 218-19, 264-66,
302
canned, uncured, 213, 218
cooked, cured, 31, 38, 149,
206-11, 217-18
cooked, uncured, 30, 204-6,
217
dried, 31, 215-16, 219
fermented sausage, 24, 31, 43,
47, 65, 68, 70, 116, 211-13,
218
OCR for page 430
430
ground beef, 30, 62, 200-201,
216-17
microbiological criteria applica-
tions, 8-9, 30-31, 219
nitrates/nitrites in, 68, 202,
203, 206, 207
"rework" product, 210
salted raw and cured, 30-31,
201-4, 217
Meat, raw
critical control points, 313
extract release volume, 120
inspection program, 168, 170-
74
microbial contamination, 45,
67, 193-97
microbiological criteria applica-
tions, 7, 30, 197-99
pork, 22, 70, 95-96, 196
Membrane filter method, 108
Mesophilic-spores. See Spores
Metabolic products measurement,
111-20, 126-27
Microbiological criteria. See Crite-
ria, microbiological
Microbiological Monitoring and
Surveillance Programs, 171
Micrococcus, 195, 202, 203, 209,
222, 235
Microorganisms
control of hazards, 2-3, 46-51
microbial activities, 15, 41-46
microbial activity assessment,
24-25, 111-20
numbers of, estimation meth-
ods, 22-24, 62, 63, 105-11
pathogenic microorganisms, 42
spoilage microorganisms, 42
useful microorganisms, 42-43
See also specific organisms
Microscopic mold counts. See
Yeast and mold counts
INDEX
Military food purchases, 176-78
microbiological criteria, 387-94
Military Standard lO5D, 134
Milk and dairy products
aflatoxin Me, 85
antibiotic residues, 178, 313
brucellosis, 18, 78, 81-82
in confectioneries, 37, 285, 286
Coxiella burnetii, 21, 46, 78,
91-92
direct microscopic count, 108-9
diseases transmitted by, 66, 185
dried milk (Salmonella), 6, 16,
28-29, 65, 167, 187-90
dye reduction tests, 24, 113
fermented products, 24, 43, 47,
68, 110, 112, 116, 185
microbiological criteria applica
tions, 6, 28-29
pasteurization, 27, 29, 46, 69,
70, 127
pathogens in, 46, 93, 107
phosphatase test, 27, 70, 127
product safety and quality, 185
87
raw milk, 6, 29, 186, 192-93,
395-98
sanitation programs, 152
state regulation, 178
Streptococcus pyogenes, 20, 46,
87-88
tuberculosis, 18, 78, 82
USDA standards, 167
USPHS/FDA Grade A criteria,
49 n. 2, 59, 145-46, 152,
165
See also Butter and margarine;
Cheese
Mold counts. See Yeast and mold
counts
Molds. See Yeasts and molds
Molluscs. See Fish and shellfish
OCR for page 431
INDEX
Moraxella, 222, 223
Mung bean sprouts, 257
Mushrooms, canned, 68
Mustard dressings, 292
Mycobacterium bovis, 18, 77, 81
Mycobacterium tuberculosis, 46,
82
Mycotoxins, 16, 19, 77, 78, 84-
85, 262
in grains, 10, 36, 273, 276, 313
See also Aflatoxins
N
National Conference on Interstate
Milk Shippers, 152
National Food Processors Associa-
tion, 53, 267, 283
National Marine Fisheries Services
(NMFS), 5, 174-76, 253
National Shellfish Sanitation Pro-
gram,7, 18, 19,33,67,80,
84, 153, 165-66, 250, 333
National Soft Drink Association,
53
Nitrate, 202, 203, 206, 207
Nitrite, 68, 202, 203, 206, 207
Nurmi concept, 225
Nuts
in confectioneries, 37, 285, 286
E. colt, 12, i46, 147, 296
microbiological criteria applica-
tions, 12, 38, 296
peanuts, 10, 12, 16, 36, 38,
280-81, 296
product safety and quality, 295-
96
o
Ochratoxin, 85
Oregon Meat Standard, 197-98,
331
431
Organoleptic examination, 111
13, 253
Oval tube/bottle culture, 108
Ozone, 302
p
Palm hearts, 69
Paralytic shellfish poisoning
(PSP), 7, 19, 34, 78, 84,
249, 251
Pasta products, 10, 36, 274
Pasteur, Louis, 42
Pasteurization
of eggs, 9, 69, 239, 241
of milk, 27, 29, 46, 69, 70,
127
Pastries, 10, 36, 164, 274-75,
292
Pathogens
disease outbreaks, by etiology,
74-75
hazard categories, 4 n. 2, 77
78
organisms causing diseases, ta
bles, 76-77
selection for testing, 4, 17-22,
72-77, 348-49, 358-59
See also specific pathogens
Patulin, 35, 85, 262
Peanut butter, 10, 11, 36-37,
277-78, 280, 282
Peanuts, 10, 12, 16, 36, 38, 280
81, 296
Penicillic acid, 85
Penicillium expansum, 262
Penicillium vermiculatum, 262
Pepper, black, 208, 287
Pesticide residues, 313
Pet foods, 13, 39, 304-6
pH measurement, 23, 70, 113,
116
Phosphatase test, 27, 70, 127
OCR for page 432
432
Phosphates, 68
Pickles, 43, 47, 68
Pickling process, 202, 206-7
Pies. See Pastries
Pigs, 194
Pig's feet, 213, 214
Pimientos, 69
Pizza, 12, 292
Plate loop method, 108
Poliomyelitus, 82, 83
Pork. See Meat, processed; Meat,
raw
Potatoes, 257
Potpies, 11, 33, 59, 204, 205,
236, 290, 292
Poultry, processed
microbiological criteria applica-
tions, 8, 32-33, 236-37
product safety and quality, 230-
36
Poultry Products Inspection Act,
167, 168
Poultry, raw
inspection program, 168, 170-
74
irradiation, 225
microbial contamination, 32,
45, 67, 221-24, 226-27
microbiological criteria applica-
tions, 7, 31-32, 224-28
Nurmi concept, 225
Salmonella contamination, 31-
32, 222-26, 228
Processed meats. See Meat, pro-
cessed; Poultry, processed
Proteolytic counts, 107-8
Proteus morganii, 92, 119
Pseudomonas, 45, 195, 222, 223,
233, 272
Pseudomonas aeruginosa, 26,
124, 300, 302
INDEX
Psychrotrophic bacteria, 45
in meat, 195, 200, 201, 209
in milk, 186
in poultry, 223, 230, 233
Psychrotrophic counts, 107
Ptychodicus breve, 83
Public Health Service, 152, 153
Public Health Service Act, 165,
166
Purchase agreements, 3, 53, 57,
180-81
Q
Q-fever, 91, 92
Quality standards, 3, 8, 16-17,
34-35, 53, 61-63, 163-64
254, 331-32
R
Raw meats. See Meat, raw; Poul-
try, raw
Ready-to-eat/cook foods. See For-
mulated foods
Resampling, 141-42
Retail Food Protection Program,
166
Rice. See Cereals and cereal prod-
ucts
Roast beef, 9, 30, 204-5, 217
Rot fragment count, 23, 35, 109,
259
S
Salad dressings. See Fats and oils
Salads, 12, 292-93
Salmonella, 46, 65-67, 69, 70,
78
in animals and pet foods, 13,
39, 194, 304-6
OCR for page 433
INDEX
in carmine color, 298
in cocoa and chocolate, 11, 16,
37, 283-85
in coconut, 12, 38, 296
in confectioneries, 37, 285, 286
in cooked roast beef, 9, 30,
205, 217
diseases caused by, 77-78
in dried meat, 216, 219
in dried milk, 6, 28-29, 65,
167, 187-90
educational efforts, 326
in egg products, 9, 33, 65, 66,
69, 239, 241-48
in fish, 67, 146, 249, 252, 302
in formulated foods, 291-92,
294
in frog legs, 159, 252
in fruits and vegetables, 259
in grains and cereal products,
10, 36, 273-75
in mayonnaise and salad dress
ings, 278, 279, 281
microbiological criteria applica
tions, 19, 81, 85-86, 197
number of cells causing illness,
73, 76
in peanut butter, 10, 11, 37,
280-82
in poultry, 31-32, 67, 222-26,
228, 233-37
in processed meat, 208, 210, Sausage, 8-9
212, 218
in raw meat, 196, 197
sampling plan, 19, 85-86, 339
47
in spices, 11, 37, 287, 288
in water, 299
in yeasts, 11, 38, 289, 290
Salmonella agona, 225
Salmonella anatum, 274
433
Salmonella cholerae-suis, 77, 78,
81
Salmonella cabana, 298
Salmonella eastbourne, 73, 284
Salmonella enteritidis, 298
Salmonella gallinarum, 222
Salmonella hadar, 225
Salmonella infantis, 248
Salmonella muenchen, 73
Salmonella newport, 200, 298
Salmonella paratyphi A, 77, 78
Salmonella paratyphi B. 77, 78
Salmonella paratyphi C, 77, 78
Salmonella pullorum, 222
Salmonella sendai, 77, 78
Salmonella typhi, 77, 78
Salmonella typhimurium, 262, 279
Salt, 68
Salted meats. See Meat, processed
Salt pork, 203
Sampling plans, 5, 27, 132-44
.
limits, establishment of, 140-41
NRC Salmonella plan, 19, 85-
86, 339-47
optimal number of samples,
137-40, 351-52
resampling, 141-42
Salmonella surveillance in egg
products, 9, 33, 168, 242-48
state plans, 179
types of, 134-37
"back slopping" process, 211
canned, 213, 218-19
cooked, 203, 204, 206-10
fermented, 24, 31, 43, 47, 65,
68, 70, 116, 211-13, 218
raw, salted, 201-2
Saxitoxin, 84, 251
Scombroid poisoning, 7, 25, 34,
92-93, 119, 249, 250
OCR for page 434
434
Serratia, 124
Serratia liquefaciens, 194
Shellfish. See Fish and shellfish
Shigella, 18, 77, 79-80, 249,
252, 299
Shigella boydii, 77
Shigella dysenteriae, 77
Shigellaflexneri, 77
Shigella sonnet, 77
Soft drinks, 11, 37, 44, 110, 285.
See also Fruit beverages
Soup mixes, 12, 70, 291, 292
Sour cream, 47
Soybeans and soy products, 10,
36, 93, 273, 275, 302
Spain, 279
Specifications, 3, 53, 57, 60-61
Spices, 69
microbial contamination, 11,
44, 149, 208, 210, 287
microbiological criteria applica
tions, 37-38, 288
Spiral plate method, 108
Spoilage, 42, 46-47
Spores, 69
in canned, cured meats, 214,
215
in cocoa, 37, 284
in fruit beverages, 262
in grains, 272, 273
in low-acid canned foods, 265
66
in low aw canned foods, 270
mesophilic sporeforrners as indi
cators, 148-49
in processed foods, 44
in processed poultry products,
235, 236
in spices, 11, 37-38, 44, 149,
208, 210, 287
in sugar and starches, 11, 37,
53, 62, 149, 283
INDEX
thermophilic spore count, 23
24, 107, 110-11
Standard plate count, 108
Standards
applications, 59
definition, 3, 56, 60
Staphylococcus aureus, 16, 65,
67, 69, 78, 147, 148, 271,
294
in cheese, 6, 29, 47, 65, 68,
69, 116, 190-91, 313
in fats and oils, 278, 280-82
in fermented sausage, 9, 31,
65, 68, 116, 212, 218
in fish, 34, 70, 249, 252, 254
in fruits and vegetables, 259
in grains and cereal products,
10, 36, 274, 275
in gums, 297
as indicators, 25, 120-21
microbiological criteria applica
tions, 20, 88-89
in poultry, 32, 222-24, 227,
233-37
in processed meat, 8, 208, 210,
213-16, 219
in raw meat, 195-97
in spices, 287
thermonuclease test, 26, 29, 69,
89, 126, 191
in whipped butter, 29
Starches, 53, 62, 149
Starter cultures. See Cultured
foods
State regulation, 178-80
bottled water, 301
fish and seafood, 8, 34, 254
formulated foods, 12
horticultural products, 259
Sterilization, 69
Streptococcus, 302
Streptococcus bovis, 123
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INDEX
Streptococcus equines, 123
Streptococcus faecalis, 123, 297
Streptococcus faecium, 123
Streptococcus, Group D, 208
Streptococcus pyogenes, 20, 46,
78, 87-88
Sugar
microbial contamination, 53,
149, 283, 284
microbiological criteria applica-
tions, 11, 37, 62, 285
Sulfur dioxide, 68
Surface/spread plate method, 108
T
Tapioca starch, 58
Temperature effects, 69-70
Testing, 50
Thermoduric counts, 107
Thermonuclease test, 26, 29, 31,
69, 89, 126, 191
Thermophilic spore count, 23-24,
107, 110-11
Thermophilic spores. See Spores
Tofu, 93, 273, 302
Tomatoes and tomato products,
68, 264, 268, 269
Howard mold count, 57, 109,
259
rot fragment count, 109, 259
Total volatile nitrogen, 24, 116-
17
Tree nuts. See Nuts
Trichinella spiralis, 22? 70, 78,
95-96, 196, 201-3, 208,
212, 213
Trimethylamine measurement, 24,
116-17
Tri-State Seafood Committee, 255
Tuberculosis, 18, 78, 82
Turkey. See Poultry, processed;
Poultry, raw
435
TV dinners, 12, 204
12-D process, 46, 265
2-deoxydivalenol, 274
Typhoid fever, 302
Tyramine, 92
U
Ultraviolet fluorescence, 27, 126-
27, 273
USDA. See Agriculture Depart-
ment
V
Vacuum packing, 45-46, 68
Vegetables. See Fruits and vegeta-
bles
Vibrio, -302
Vibrio alginolyticus, 91
Vibrio cholerae, 18, 34, 77, 80-
81, 251, 299
Vibrioflavialis, 34, 91, 251
Vibrio hollisue, 34, 91, 251
Vibrio metschnikovii, 91
Vibrio mimicus, 34, 91, 251
Vibrio parahaemolyticus, 78
in fish and seafood, 21, 34, 67,
91, 249, 251
Vibrio vuluificus, 34, 91, 251
Viruses
ECHO, 67
hepatitis A, 67, 77, 78, 82-83,
249, 299
microbiological criteria applica-
tions, 18- 19, 82-83
Norwalk, 67, 82, 299
Parvovirus-like agent, 299
poliomyelitis, 82, 83
Rotavirus, 299
Vomitoxin, 274
OCR for page 436
436
Water
W
bottled water, 12, 26, 39, 124,
299-303
coliforms in, 65, 300-302
drinking water, 39, 66, 299
processing water and ice, 13,
39, 302, 303
Water activity-controlled canned
foods. See Canned foods, low
aw
Wholesome Meat Act, 167, 170
Wholesome Poultry Products Act,
167, 170
y
Yeast and mold counts
for fruit beverages, 35, 262
for fruits and vegetables, 9, 23,
35, 57, 109-10, 258, 259
for mayonnaise, 282
microscopic mold counts, 23,
35, 57, 109-10, 259
Yeasts and molds, 271
Baker's yeast, 289
in carbonated beverages, 44, 53
in cocoa and chocolate, 284
INDEX
in confectioneries, 11, 37, 284
in fruit beverages, 35, 262, 263
in fruits and vegetables, 44, 258
in grains, 273
heat-resistant molds, 23, 110
in mayonnaise and salad dress-
ings, 44, 279
in meat, 195, 202-4, 209, 212,
216
microbiological criteria applica-
tions, 11, 38, 290
nutritional yeast, 11, 289, 290
in nuts, 12, 296
in poultry, 222, 235
product safety and quality, 289
in spices, 287
in sugar, 11, 37, 53, 283, 285
Yersinia enterocolitica, 21, 78,
93-94
in poultry, 222-24, 226, 235,
236
in raw meat, 196, 200
in soy products, 93, 273, 275,
302
Yogurt, 43, 47
Zearalenone, 85
z
Representative terms from entire chapter:
criteria applications
