An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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7 Consideration of Decision (Action) to be Taken When a Criterion (Limit) is Exceeded
7 Consideration of Decision (Action) to be Taken When a Criterion (Limit) is Exceeded
Pages 145-151
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From page 145... ...
In most cases, knowledge that a limit has been exceeded comes "after the fact." For example, the equipment was dirty at start-up; thermophilic anaerobe levels built up in the starch-holding vat feeding the canning line; lactobacilli that produce hydrogen peroxide reached excessive numbers on a stainless steel table where canned hams were emptied prior to slicing, thus posing the threat of discoloration if growth of these organisms continued in the finished product; or Salmonella was detected in the sifter tailings from a milk dryer. In each instance the facts became known days after the finished product was packaged, and in most cases after it had left the processing plant.
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From page 146... ...
If the processor or other responsible entity refuses voluntarily to recall the product, then the Food and Drug Administration may take legal action leading to seizure of the product. This is generally not necessary when a product poses a direct hazard to health, as the processor usually is willing to undertake a prompt recall.
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From page 147... ...
Though botulinal toxin is relatively heat labile, nothing short of destruction of ~ product containing this toxin is acceptable. Even though consumption of a food containing Staphylococcus enterotoxin does not produce the dire results associated with consumption of botulinal toxin, total destruction of food containing this enterotoxin is indicated since it is heat stable.
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From page 148... ...
would create a direct health hazard (see Chapter 41. If tests for preformed toxins are negative, then under controlled circumstances foods of this type can be diverted to use under conditions where proper food handling is assured, thereby avoiding the risk of development of a direct hazard.
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From page 149... ...
As a rule, a raw material that is judged unsatisfactory for one purpose, based upon failure to meet purchase specification limitations, may be quite useful for another purpose. The presence of excessive levels of anaerobic sporeforming bacteria in sugar may render it unsatisfactory as a raw ingredient for retorted canned products.
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From page 150... ...
Finally, it should be mentioned that where the Food and Drug Administration is responsible for assuring that processing plants operate under Good Manufacturing Practices, failure of processors to control critical points might be grounds for regulatory action, even though the limits for these points were established by the processor. REFERENCES Codex Alimentarius Commission 1979 Microbiological specifications for foods for infants and children.
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From page 151... ...
1965 Bacteriological criteria for shucked oysters at the wholesale market level. Appendix A in National Shellfish Sanitation Program.
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