Scientific Criteria to Ensure Safe Food (2003) / Chapter Skim
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From page 379... ...
monocytogenes as, 160 performance standards, 156-160 of processed foods, 16 of produce, 216 of ready-to-eat foods, 160 Salmonella as, 155-216 Aerobic mesophilic organisms, international criteria for produce, 322-323, 330-337, 355-356 international criteria for dairy products, 364 Aerobic microorganisms, international criteria for produce, 322-323, 326-327, 332335, 338-347, 350-351, 354-355 379 Aerobic plate counts for dairy products, 360-363 international criteria, 218, 326-333, 338339, 348-353, 360-363 for produce, 218, 326-333, 338-339, 348353 Agricultural Marketing Act of 1946, 185 Aldrin, 305 American Public Health Association, 15 Amnesiac shellfish poison, 304 Anabolic steroid hormones, 146 Anaerobic sulfite-reducing bacteria, international criteria for produce, 330333 Animal and Plant Health Inspection System (APHIS) , 49, 51, 153 Animal drug residues in meat and poultry, 146-147, 262 in milk, 79, 232 "no residue" standard, 147, 262 performance standards, 17, 18, 146-147 in seafood, 183 zero tolerance standard, 24 Animal feeds, Salmonella contamination, 50 Antibiotics, 54, 79, 147, 183 Antimicrobial resistance AmpC gene profile, 58 antibiotic therapy and, 54, 147 Campylobacter, 32-33, 86
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From page 380... ...
, 35, 37, 46 Benzene hexafluoride, 305 Best Aquaculture Practices, 194 Boric acid, 14 Bovine spongiform encephalopathy, 47-48, 59, 230 Bovine tuberculosis, 24 Brucella abortus, 70, 226, 234-235 Brucella militensis, 242-243 Burden of disease allocating, 30, 33, 43-46, 52, 153, 250 measuring, 30, 37-39 C Canada Cadmium, 305 Calcivirus, 199 California League of Food Processors, 212 California Strawberry Commission, 203 Campylobacter spp., 18 antimicrobial resistance, 32-33, 86 C jejuni, 199, 242-243, 307, 308 case-control study, 34 complications and sequellae, 37 in dairy products, 44, 242-243, 362-363 in drinking water, 44 incidence, 40-41, 42 international criteria for, 318, 324-327, 338339, 342-343, 346-347, 354-355 national goals, 42 in poultry, 44, 45, 49, 86, 88, 172, 173 prevalence, 169-170, 173 in produce, 199, 218, 324-327, 338-339, 342-343, 346-347, 354-355 in ready-to-eat foods at point of sale, 318 reservoir, 45 risk assessment, 86, 88 surveillance strategies, 30, 36, 40-41, 173 dairy product criteria, 160, 233, 235 outbreaks, 235, 236 produce criteria, 320, 322-323, 340-341 risk assessment study, 87 seafood safety, 193 surveillance system, 32 Canned foods.
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From page 381... ...
perfringens, 43, 145, 161-162, 307, 318, 322-325, 328-329, 334-335, 338-339, 342-343, 346-349, 352-355 in canned foods, 70, 96, 107, 111, 113, 211216, 268-269 D values, 214 heat resistance, 212, 214, 230 incidence of infections, 43 international criteria, 318, 322-325, 328329, 334-337, 346-349, 352-355 in meat, 145, 161-162 outbreaks, 211-212, 215, 216 in produce, 199, 322-325, 328-329, 334338, 342-343, 346-349, 352-355 in ready-to-eat foods, 145, 318 in seafood, 184, 191 stabilization standards, 113, 143, 146, 161162 Code of Federal Regulations HACCP in, 70 sanitation standards, 141 zero tolerance language, 24-25 Codex Alimentarius Commission Committee on Food Hygiene, 92 definitions of food safety terms, 273, 283, 289, 291 HACCP guidelines, 71 maximum residue level, 81 milk product criteria, 364 produce criteria, 205, 209 seafood criteria, 193, 194 Coliforms. See also Fecal coliforms international criteria for dairy products, 360-364 international criteria for produce, 322-327, 330-335, 338-339, 348-353, 356-357 Commercially sterile standard for produce, 213, 334-335 Congenital toxoplasmosis, 38 Consumer behavior difficulties in changing, 127 food safety education impacts, 46-47, 54, 173, 174 and pathogenesis, 53, 54 surveys, 35, 37, 46-47 Consumer safety warnings, 41 Contamination with microorganisms.
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From page 382... ...
cold 0157:H7 in, 44, 50, 242-243 grading and inspection program, 238-239 HACCP implementation, 70, 240-241 international microbiological criteria for, 359-364 Listeria in, 41, 160, 242-243, 271, 360-363 outbreaks related to, 241-244 pathogens linked to, 44, 241-244, 269 performance standards, 225-247 public health impacts of standards and criteria, 241-244 recommendations, 4, 236, 244, 269-272 Salmonella in, 44, 53, 242-243, 271 USDA role, 238-239, 366-369 Data collection and dissemination. See also Monitoring hazards in the food chain; Public health surveillance on antimicrobial resistance, 51, 52 baseline data, 150, 152, 205, 267 for developing criteria and standards, 102, 103, 104, 106-107, 253-254 electronic exchange of laboratory data, 51 environmental and product testing, 48 gaps in knowledge, 83-85, 102, 103, 104105, 107, 116, 148, 255 on generic E
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From page 383... ...
microbial, 76, 78 microbial models, 81 outbreaks and, 53 Drinking water Campylobacter in, 44 maximum contaminant levels, 16 quality and safety, 15-16 risk assessment, 87 Dyes, 14 383 Ee-CAM, 51 Economics of food safety criteria costs and benefits of regulations, 118- 119, 165-168, 257, 262-263 effectiveness considerations, 117, 127-128 efficiency considerations, 117 equity considerations, 117- 118 indirect impacts, 168-169 innovation and, 120-121, 124, 168-169 inspection methods, 138 lessons from environmental regulations, 120 limits of science and, 126-127, 257 meat and poultry standards, 165-169, 262263 pasteurization, 245 pathogen reduction standards, 119, 121, 166-168 PR/HACCP rule costs and benefits, 165169, 262-263 process control strategies, 116-124 public health impacts, 23, 168- 170 recommendations, 257, 262-263 Regulatory Impact Assessment, 116, 165167 in risk management, 119, 121-124 for seafood, 188- 194 strengthening performance standards, 107 uncertainty in, 124 Ecuador, produce from, 198 Egg Quality Assurance Programs, 49, 56-57 Eggs. See Shell eggs and egg products Electronic Foodborne Outbreak Reporting System, 34 eLEXNET, 51 EnterNet, 32, 34 Enterobacter sakazakii, 231 Enterobacteriaceae antimicrobial resistance, 32-33, 58-59 as indicator organisms, 318 international criteria for produce, 334-337, 352-353 Enterococci, international criteria for produce, 330-331 Environmental regulations, 120 Environmental stresses, 53-54 Escherichia cold (generic)
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See also Escherichia cold (generic) as CCP, 164 eggs, 56 generic marker for monitoring, 23, 48, 141, 142, 143-144, 149-152, 163, 166, 258259, 318 inspection for, 14, 21, 110 of meats, 18, 149-152, 163, 164, 169-170, 171 monitoring, 23, 47, 48 of produce, 50, 198, 202, 203, 204, 209, 320 of shellfish harvest waters, 15, 17, 47, 55 streptococcal, 150 Federal Advisory Committee Act, 192 Federal Food and Drugs Act of 1906, 15, 217 Federal Food, Drug, and Cosmetic Act of 1938, 15, 18, 216, 237 Federal Meat Inspection Act, 14, 19, 136, 144145, 258 Filth defect action levels, 310-313 theory of disease, 13-14, 15, 248 Finland, Salmonella monitoring, 57, 173 Fish and Fisheries Hazards and Control Guide.
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From page 385... ...
, 18, 33 authority, 21, 77, 136, 140 Consumer Safety Officers, 140 definitions of food safety terms, 279, 283, 285, 289 effectiveness of, 41, 110 HACCP-Based Inspection Models Project, 105, 106-107, 110 poultry inspection, 134, 136 risk assessment, 87 surveillance role, 49, 51, 81, 110, 148 training, 140 Food Safety Begins on the Farm, 203 Food safety criteria. See also Developing criteria and performance standards; Economics of food safety criteria authority to enact and enforce, 17, 18-19, 21, 74, 77, 106, 248-249 for dairy products, 11-12, 225-247 default, 94 FSOs linked to, 89-90, 94-96, 249-250 in HACCP systems, 185-187, 240-241 385 historical perspective on, 13-27 for meat and poultry, 9-10, 16, 18, 141-162, 173-174 policy tools to establish, 7-8, 69-132 for produce, 11, 96, 97-98, 99, 113-114, 115, 202-205, 207-211, 213-216, 266268 public health objectives linked to, 6-7 for seafood, 10- 11, 183- 184, 185- 194 updating, 115, 116, 120, 248 verification, 89, 249-250 Food safety education, 41, 46-47, 54, 88, 158, 159, 173, 174, 188, 192, 261, 270 Food safety management system integrating FSOs into, 91, 92, 95, 255 public health goals in, 95 risk assessment in, 95 Food safety objectives (FSOs)
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From page 386... ...
, 2, 23, 33-34, 35, 36, 37, 39, 40-41, 42, 46, 153, 160, 173, 250 Foodborne infections. See also Outbreaks; specific pathogens and foods behaviors associated with, 35, 37, 45-47, 53, 54 complications and sequellae, 37-38 economic impacts of, 37 pathogen-commodity linkages, 43-46, 55, 199 trends in, 39-43, 153, 199-201 France cheese exports, 237-238 produce criteria, 218, 352-353 Fresh fruits and vegetables current criteria and standards, 202-205 grower certifications, 204 guidance documents, 202-203 industry overview, 197-202, 266 internalization of pathogenic bacteria, 204, 266 monitoring, 50 pathogens linked to, 44, 199, 201 Salmonella outbreaks, 30 G Gastric acidity, 54 Giardia lamblia, 16, 199 Global SalmSurv, 34 Glyphosate, 305 INDEX Good Agricultural Practices, 93-94, 202, 203204, 205, 216, 266, 267 Good Laboratory Practice (GLP)
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From page 387... ...
cold marker, 23, 149- 150 generic plans, 71, 118 for ground products, 165 implementation and enforcement concerns, 21-22, 70, 71-72, 138, 139-140, 155156, 188, 251, 258 and innovation, 21, 188- 189, 190 and inspection, 137, 138, 139- 140 international guidelines, 71 irradiation incorporated in, 159 in juice processing, 41, 71, 98, 113, 114115, 207, 208, 209 limitations of, 94-95, 251 in low-acid canned food process, 162, 213 in meat and poultry industry, 20, 70, 121, 149-150, 153, 159, 162-165, 258 microbiological guidance in, 20 monitoring, 29, 52, 70, 72 origin and purpose, 21, 70 in pasteurization, 70, 94 performance standards applied in, 162-165 pilot programs, 240-241, 270 principles, 71-73 for produce, 204-205, 266-267 public health impacts of, 1, 41, 69-70, 137, 188 recommendations, 73, 251-252, 266-267 regulatory requirements, 70, 71 reports recommending adoption of, 20-21 risk characterization in, 82 in seafood industry, 20, 41, 71, 184-187, 188-194, 264, 265 structure, 21 trainingandtrainingmanuals,70-71,140, 141, 188, 191, 208, 209, 213, 240-241, 251 USDA Inspection Models Project pilot program, 137- 138 validation, 140, 166, 204, 266-267, 288-289 verification of compliance with, 72, 82, 140, 163, 185, 186, 187, 290-291, 256 water reuse, 298-299 website, 71 Hazard identification, 75, 77, 83 Hazard management, 92 Hazards and Controls Guide Advisory Committee, 192, 193 387 Healthy People 2010 Goals, 42 Helminth parasites, 44 Hepatitis A, 33, 44, 199, 201, 206 Heptachlor and heptachlor epoxide, 304 High-pressure processing, 59, 188- 189 Histamine fish poisoning (scombroid) , 44, 180, 184, 185, 186-187, 265, 304 Historical perspective on food safety fecal coliform indicators for shellfish, 17 filth theory of disease, 13-14, 15, 248 fragmentation of authority, 18-19, 248 recommendations for new regulatory approaches, 20-25 scientific and societal changes, 17- 18 Hot-water rinse systems, 166-167 I Ice cream, 53 Immunocompromised patients, 53, 54 Immunological assays, 125, 170 Imported foods cheeses, 237-238 food safety policies, 41, 49-50, 133, 137, 168, 205, 237-238 inspection, 137, 237-238 meat and poultry, 133, 137, 168 produce, 197-198, 205, 267 product recalls, 183 seafood, 180, 181-183, 184, 193, 264 Innovation in food processing for canned foods, 215, 219 economics of food safety criteria, 120-121, 124, 168-169 and flexibility in regulation, 89, 100, 120, 124 HACCP and, 21, 120, 169, 188-189, 190 lessons from environmental regulations, 120 and performance standards, 120-121 poultry processing, 50 and process criteria, 120-121 in seafood processing, 188 Insects, defect action levels, 310-315 Inspection con si stency of proce s s, 140- 141 of dairy products, 237-238 destructive tests, 110 effectiveness, 110 economic issues, 138 fecal contamination focus, 14, 21
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cold 0157:H7 in, 55-56, 96-97, 114, 199, 206, 207, 208, 209-210, 219, 268 HACCP systems, 41, 71, 98, 113, 114-115, 207, 208, 209 industry overview, 205-207 international criteria, 209, 211 NACMFC standards, 97-98, 114 outbreaks related to, 206, 207 pasteurization, 56, 206, 208, 209 pathogen reduction standards, 207-208, 267-268 patulin in, 208-209, 211
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From page 389... ...
as adulterant, 160 contamination pathway, 160 in dairy products, 41, 160, 226, 236, 237, 242-243, 271, 360-363 incidence of bacteria or listeriosis, 40-41, 42, 160 as indicator organisms, 318 international criteria for, 218, 318, 322-325, 328-329, 340-343, 346-347, 350-351, 354-357, 360-363 L monocytogenes, 24, 32, 41, 44, 46, 77, 81, 86, 87, 88, 160, 180, 199, 218, 226, 236, 271, 303, 307, 308, 318, 322-325, 328-329, 340-343, 346-347, 350-351, 354-357, 360-363 in meat and poultry products, 41, 44, 87, 160, 173-174 national goals, 42 389 outbreaks, 41, 43, 173-174 prevalence, 173-174 in produce, 199, 218, 318, 322-325, 328329, 340-343, 346-347, 350-351, 354357 in ready-to-eat foods, 41, 44, 81, 86, 87, 88, 160, 180, 318 risk assessment, 45, 77, 86, 87, 88 in seafood, 180 serotyping, 32, 34, 43 surveillance, 43 tolerance, 160, 180 Litigation, 19, 155-156 Local and state agencies, surveillance by, 29, 32, 33, 34, 35 Low-acid and acidified canned foods acidification step, 216, 268 and botulism, 70, 107, 111, 113, 211-216, 218-219, 268-269 container manufacture and handling, 213 current criteria and standards, 213-216 12-D reduction standard, 107, 111, 213, 218-219, 268-269 FSO for, 96, 99 HACCP processes, 70, 162, 213 home-canned products, 212, 216 industry overview, 211-213 process control strategies, 113, 215, 216 scientific basis for criteria, 214-216 thermal processes, 214-215, 268-269 training of processors, 213, 215, 268 M Management practices on farms, 50, 170 Massachusetts Health Act of 1797, 13 Material Safety Data Sheets, 300 Maximum contaminant level, 16 Maximum residue level, 81 Meat and poultry products adulteration, 144-145, 156-160 animal drug residues, 146-147 consumer safety warnings on, 41 contamination pathways, 142-144, 169-173, 300 cured products, 162 developing criteria and standards for, 9-10, 147-149, 162, 258 economic issues, 165- 169
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From page 390... ...
cold O 157 :H7 in beef, 86 exposure assessment, 77-80, 83 in food safety management system, 95 FSOs and, 90-91, 92, 93, 95, 100, 255 government-commissioned, 85-88 hazard identification, 75, 77, 83 international efforts, 88 of Listeria, 45, 77, 86, 87, 88 meat and poultry products, 86, 87 multidisciplinary approach, 46 from outbreak data, 75, 76 as a policy tool, 20, 85-88 predictive models, 84, 254 probabilistic models, 84-85, 254 qualitative expert consults as, 85, 90-91, 147, 254 quantitative model, 78, 83-88, 90, 91, 100 recommendations, 80, 82-83, 253, 254-255 risk characterization, 80-83, 254 of Salmonella in eggs, 56, 86, 87, 88 surrogate data, 84 of Vibrio in raw shellfish, 86, 88 Microbiological criteria categories, 273 cut-off levels for indicators, 15 defined, 5, 273, 278-279 early uses of, 15, 162-163 FSOs and, 89-90 traditional, 89-90 uses, 90, 273 Microbiological guidelines defined, 5, 151, 280-281 in HACCP systems, 20 international, 318-319 for produce, 202-203, 205, 216, 219, 267, 269 for ready-to-eat foods at point of sale, 318319 responsibility for establishing, 292 review process, 267 uses, 292 Microbiological specifications defined, 280-281 uses, 292 Microbiological standards for dairy products, 366-368 defined, 5, 273, 282-283 as percentage reduction, 83 as policy tool, 273 for shellfish, 15
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From page 391... ...
cold marker, 23, 48 in HACCP plans, 52, 70, 72 by industry, 48 international efforts, 173 linking results of sampling programs, 49 meat and poultry, 48, 49, 172-173 391 pathogenesis, 53-54 periodic, 50 pesticide residues, 47 as a policy tool, 52 PR/HACCP rule and, 48, 49, 108 pre- and postharvest sampling, 48-49 produce, 49-50 recommendations, 49 reservoirs of diseases, 51-53 residue program, 81-82 Salmonella, 23, 48, 49-50, 58-59 standardization of methods, 50-51 with subtyping, 48, 49 systematic, 31, 33, 47-50, 59 targeted surveys, 48 Multidrug-resistance. See Antimicrobial resistance Mycobacterium avium subspp.
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From page 392... ...
infections, 36, 44, 52, 199 Norway poultry monitoring, 49, 173 produce criteria, 324-325, 332-333, 350353, 355-356 o Other Consumer Protection defects, 110 Outbreaks. See also individual pathogens and commodity groups algorithm, 31, 57 burden of, 38 clusters, 30, 32, 33 data gaps in studies of, 83 defined, 34 dispersed, 30 and dose-response relationships, 53 etiology determinations, 38-39 genetic "fingerprints," 30, 32 investigations, 28, 29, 30-31, 33, 36, 38-39, 43, 44, 45-46, 55, 75 and regulatory reforms, 14, 15, 21, 29 reporting, 31-33, 34-36, 38, 42-43, 225, 250 risk assessment from data on, 75, 76 travelers' diarrhea, 36 trends, 43 typhoid fever, 14, 15, 198 INDEX Oysters closing beds to harvest, 52 Model Ordinance for processing, 189, 265 pathogens associated with, 14, 17, 45, 55, 188-189, 190, 265 "processed for added safety" declaration, 190 sanitation on oyster boats, 55 p Paralytic shellfish poison, 184, 304, 306 Pasteurization chemical performance standards, 232 defined, 228 economic and administrative feasibility, 245 of eggs, 49, 52, 57, 59, 172 emerging safety concerns, 230-231 HACCP in, 70, 94 of juices, 56, 206, 209 of meat and poultry, 121 of milk, 70, 94, 99, 113, 225, 226, 228-231, 245, 253, 271 process control, 113 public health objective, 228 scientific basis for current requirements, 229-230 temperature/time requirements, 226, 228230, 231, 232, 271 Pathogen Reduction/HACCP Final Rule, 292.
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See also Antimicrobial resistance; Pathogenesis; Serotypes and subtypes; specific pathogens commodity food groups linked to, 43-46, 70, 107, 111, 113 culture techniques, 125 limiting conditions for growth, 96, 307 mobile genetic elements, 54, 125 molecular fingerprinting, 30, 32, 52 national information system on, 82 prevalence in food chain, 42, 83, 253 projected growth, 286 rapid tests for, 121, 125-126, 257 time and temperature guidance for controlling, 308 Patulin, 208-209, 211 Pennsylvania Egg Quality Assurance Program, 56, 172 Performance criteria defined, 150, 151, 284-285 FSOs and, 94, 96-98, 249-250 scientific basis for, 149-162, 188-194, 209211, 214-216 393 Performance standards. See also Developing criteria and performance standards; Lethality standards; Pathogen reduction standards; Stabilization standards additives, 17 adjustments to, 115, 116 for adulterants, 156-160 animal drug residues, 17, 18, 146-147 appropriate data for developing, 102, 103, 104, 106-107, 253-254 baseline data, 150, 152 for dairy products, 225-247 defined, 5, 284-285, 292 E
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From page 394... ...
cold indicator, 143, 144 fecal contamination, 18 flock-based screening and control measures, 56-57 ground products, 165 HACCP system, 20, 163-165 industry characteristics, 134- 136, 146 innovations in processing, 50, 173 inspection, 18, 20, 110, 134-135, 136 microbiological threats from, 18 monitoring, 49 ovarian infection in layer hens, 56 pathogens linked to, 44 performance standards, 18, 107, 143-144, 146, 163-165 processing, 107, 164-165, 166, 167 INDEX production complex, 134, 135 raw, 41, 143-144 risk assessment approach, 20, 86, 88 Salmonella in, 23, 40, 41-42, 44, 56-57, 88, 145, 161, 164, 172, 173 Poultry Products Inspection Act, 136, 258 Preservatives, 14 President's Council on Food Safety, 87, 101, 106 Prions, 48, 230 Process control criteria. See also Inspection; Statistical process control automated, 113 combination strategy, 104-106, 113 control charts and capability analyses, 108, 112, 113 defined, 286-287 E
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From page 395... ...
cold indicator, 50, 99-100, 209, 319, 320, 322-325, 328-329 guidance documents, 202-203, 205, 216, 219, 267, 269 HACCP system, 204-205, 266-267 imports, 197-198, 205, 267 incidence of pathogens, 205 international criteria, 205, 218, 319-357 intervention strategies, 202-205, 208, 216, 31 266 Listeria in, 199, 218, 318, 322-325, 328329, 340-343, 346-347, 350-351, 354357 monitoring, 49-50 outbreaks related to, 199-201 pathogens linked to, 44, 199, 201, 206 pesticide residues in, 216-217, 269 public health impacts of standards, 41, 218220, 268-269 recommendations, 204, 266-269 risk assessment, 205 risk factors, 198-199, 200, 204 Salmonella in, 44, 57-58, 199, 201, 205, 206, 216, 219, 319, 320, 321, 322-343, 348-353, 356-357 sanitation practices, 203, 204, 206, 207, 267 Shigella in, 50, 199, 201, 205, 324-325, 332-337 surveillance, 205, 267 Produce Safety Initiative, 205 Product criterion, defined, 286-287 Psychotropic count, for microorganisms in produce, 332-333 Public health goals. See also Appropriate level of protection defined, 286-287 in food safety management system, 95 and FSOs, 89, 90, 92, 123, 255 progress toward, 42 Public health impacts of antimicrobial resistance, 86 395 of Campylobacter in poultry, 86 of consumer education, 46-47, 54, 173, 174 of dairy criteria and standards, 241-244 of data collection and dissemination, 54-59 economic, 23, 168-170 of HACCP implementation, 41, 69-70, 163 of meat and poultry standards, 41, 150-151, 173-174, 260 of Pathogen Reduction/HACCP Final Rule, 33, 41, 153, 163, 169-170, 260 of performance standards, 160, 173-174, 188-194, 218-220, 260 of produce standards, 41, 218-220, 268-269 of Salmonella, 23 of shell egg requirements, 56, 172 of surveillance, 28-29, 54-59 of Vibrio in raw shellfish, 86 Public Health Laboratory Information System, Public health objective, 189, 228 defined, 5, 286-287 food safety criteria linked to, 6-7 Public health surveillance of antimicrobial resistance, 32-33, 58-59 behavioral risk-factor, 35, 37, 46-47 burden of disease, 30, 33, 37-39, 43-46, 52 of Campylobacter, 30, 36, 40-41 case control studies, 31 case studies, 31 data applications to improve safety, 28-29, 33, 34, 48, 54-59 data collection strategies, 29-31, 32, 48, 5051, 219, 250, 267 defined, 28 of E
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cold 0157:H7 research, 159, 261 economic cost-benefit analyses, 257, 262263 FSIS inspector training, 141 FSO implementation, 251-252 HACCP implementation, 4, 73, 141, 251252, 266-267 integrated intervention trials, 263 meat and poultry safety criteria, 3-4, 151, 154, 156, 172, 258-263 monitoring, 49 nonfocal contamination research, 172, 263 pathogen reduction criteria, 156, 259-260 Pathogen Reduction/HACCP rule, 262-263 process control criteria, 258-259 produce safety, 4, 204, 266-269 risk assessment, 80, 82-83, 253, 254-255 Salmonella performance standard, 156, 259260 seafood safety, 4, 192-194 statistical process control, 113, 116, 253, 256 surveillance, 2, 33, 34, 154, 172, 250, 260 Recontamination and growth, 96, 119 Refrigeration/chilling for Clostridium control, 145, 146, 162 of milk, 232 of shell eggs, 56 Regulations. See Environmental regulations; Food safety regulations; Performance standards Regulatory system and approaches.
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From page 397... ...
microbial, 74 defined, 73 economics of, 119, 121-124 FSOs and, 96 systemwide perspective, 59 S "Safe harbor" processes, 94, 118, 146, 162, 236, 262 Safety factor in performance standards, 107, 148, 161, 162, 229 Salmonella as adulterant, 155-156 Anatum serotype, 242-243 in animal feeds, 50 antimicrobial resistance, 32-33, 37-38, 52, 54, 58-59 Baildon serotype, 201 baseline data, 153 Berta serotype, 242-243 burden of disease, 38 complications and sequellae, 37-38 cooking temperatures and humidity and, 55 in dairy products, 44, 58, 235-236, 237, 242-243, 271, 360-364 Dublin serotype, 242-243 397 economic impact, 23 in eggs and egg products, 39-40, 41, 44, 49, 50, 56-57, 59, 86, 87, 88, 111 Enteritidis serotype, 31, 32, 38, 39-40, 41, 43, 49, 50, 56-57, 59, 86, 87, 111, 172, 173, 201, 207, 242-243 Gaminera serotype, 207 in ground beef, 19, 55, 58 Hadar serotype, 42 Hartford serotype, 207 Heidelberg serotype, 38, 39, 40, 42, 235 incidence, 39-40, 41-42, 43, 163, 165 Infantis serotype, 201 international criteria, 318-319, 322-343, 348-353, 356-357, 360-364 Javiana serotype, 38, 201, 242-243 in juices, 56, 199, 206, 207, 208, 268 Kentucky serotype, 42 lethality standard, 146, 148, 161, 262 meat and poultry products, 19, 23, 32-33, 37-38,40,41-42,44,50,51,55,58-59, 88, 99, 141, 142, 143-144, 145, 146, 148, 161, 163, 164, 169, 170-171, 172, 173, 318 Mbandaka serotype, 201 monitoring, 23, 48, 49-50, 58-59 Montevideo serotype, 38 Muenchen serotype, 38, 201, 207 Muenster serotype, 236 national goals, 42 Newport serotype, 30, 38, 39, 40, 41, 58-59, 201 Oranienburg serotype, 38, 242-243 outbreaks, 30, 31-32, 38, 43, 45-46, 52, 53, 54, 57-58, 198, 201, 206, 242-243 pathogenesis, 53, 54 performance standard, 19, 23, 94, 99, 140, 141, 142, 143-144, 145, 152-156, 161, 163, 166, 167, 259-260 Poona serotype, 201 in poultry, 23, 40, 41-42, 44, 56-57, 88, 145, 161, 164, 172, 173 prevalence, 153-154, 169, 170-171, 260 in produce, 30, 44, 49-50, 56, 57-58, 96-97, 199, 201, 205, 206, 216, 219, 319, 320, 321, 322-343, 348-353, 356-357 public health impacts, 23 qualitative test, 163 in ready-to-eat foods, 148, 161, 262, 318 in reptiles, 40 risk assessment, 56, 86, 87, 88
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From page 398... ...
cold indicator, 305, 308 guidelines/tolerances for, 186, 190-192, 193-194, 264, 303-308 HACCP system for, 20, 41, 71, 183, 184187, 188-194, 264, 265 harvest location restrictions, 265 imports, 180, 181-183, 184, 193, 264 industry production characteristics, 181-183 inspection system, 185, 263 international criteria and cooperation, 180, 181-183, 184, 193-194, 264 limiting conditions for pathogen growth, 307 Listeria in, 180 microbiological threats from, 17, 179- 180, 184, 303, 305 monitoring, 185, 186- 187, 265 neurotoxins, 184, 185, 191, 304 outbreaks associated with, 185 pathogens linked to, 44, 125, 180 performance standards, 10-11, 16, 17, 179194 processing authority, 192 processing innovations, 188-189 processors, 184-185 ready-to-eat products, 180, 184 recommendations, 192-194, 263-265 safety control, 184-185, 186-187 Salmonella in, 44, 183, 184, 303, 307, 308 sanitation standards, 185 scombotoxicity, 44, 180, 184, 185, 186-187, 265, 304 surveillance, 181 time and temperature guidance, 187, 265, 308 Seafood HACCP Alliance, 71, 188, 191, 208 Sentinel site surveillance, 30, 33-34
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From page 399... ...
cold 0157:H7 in, 57-58, 204, 216 guidance documents, 216, 269 international standards, 320, 321 Salmonella in, 57-58, 199, 201, 216 seed disinfection, 57-58, 216 Stabilization standards for meat and poultry products, 145, 146, 148, 160, 161-162, 262 Standard Milk Ordinance, 226 Staphylococcus assay methods, 125 coagulase positive standard for, 334-335, 340-341, 350-351, 362 in dairy products, 237, 242-243, 360-361, 362 enterotoxic, 77, 237, 242-243, 334-335 food poisoning, 43 international criteria, 318, 322-329, 332337, 344-345, 348-353, 356-357 in pork, 44 produce criteria, 322-329, 332-337, 344345, 348-353, 356-357
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From page 400... ...
microbial, 75-76, 81, 82, 185 "none detectable" standard, 160 for pesticide residues, 216-217 Toxins, microbial international criteria for produce, 334-335, 344-345 risk assessment, 77 Toxoplasma, 38, 44 Transportation of animals contamination during, 50, 171 safety objectives, 94, 95 Travelers' diarrhea, 36 Trichinella, 44 Trisodium phosphate-based systems, 166 Tube dilution method, 15 Typhoid fever, 14, 15, 17, 29, 44, 198, 225, 235 U Undulant fever, 235 United Kingdom, 50 University of California, 229 U.S.
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From page 401... ...
, 32, 34, 88 y Yeasts, international criteria for produce, 322323, 330-331, 332-333, 352-353, 355356 in dairy products, 242-243 in pork, 41, 44, 172 trends in incidence, 40-41, 173 Y enterocolitica, 41, 172, 173, 242-243, 307, 308 z Zero tolerance for animal drug residues, 24 defined, 24, 25, 290-291, 292 for E
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