An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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Pages 15-40
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From page 15... ...
The microbiological spoilage of a food purported to be shelf-stable is an unexpected event that generally indicates improper processing (as for example underprocessing of canned foods) or improper handling (as for example the wetting of a dried product)
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From page 16... ...
For example, nonfat dried milk may have a very low aerobic plate count (APC) and be free of coagulase-positive staphylococci, yet contain Staphylococcus enterotoxin.
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From page 17... ...
C botulinum should not be designated in microbiological criteria for application in the routine surveillance of sensitive foods.
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From page 18... ...
3. Adequate heat treatment of crabmeat before eating and use of good sanitary practices in handling crabmeat and other sensitive foods before and after heat treatment should prevail.
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From page 19... ...
Paralytic Shellfish Poison (PSP) A microbiological standard for PSP is applied regularly to samples of shellfish from growing waters and in accordance with the National Shellfish Sanitation Program.
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From page 20... ...
3. When temperature abuse of sensitive foods has occurred or is suspected, analysis for presence of alpha toxin (indicator of extensive growth of C
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From page 21... ...
Yersinia enterocolitica Owing to the low incidence of outbreaks caused by Y enterocolitica and the complexities of quantitative recovery methods for pathogenic strains, microbiological criteria for this organism would be of little value in routine surveillance programs and therefore should not be established until changes in this situation indicate otherwise.
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From page 22... ...
They can, however, indicate microbial survival of processes or growth at critical control points.
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From page 23... ...
Yeast and Mold Counts Application of yeast and mold counts is often related to special conditions in a food such as low pH and/or low aw, which are not conducive for bacterial growth but in which many fungi are capable of proliferating. Microbiological criteria for yeasts and molds are useful under such conditions and should be applied to sensitive foods, e.g., sugars, fruit beverages, and soft drinks.
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From page 24... ...
pH Measurements of pH are important to monitor acid production at critical control points in the processing of appropriate foods, particularly dry and semidry fermented sausages, fermented milks, and cheese, and to determine equilibrium pH of acidified canned foods, mayonnaise, and salad dressings. Trimethylamine and Total Volatile Nitrogen (TMA and TVN)
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From page 25... ...
Diacetyl The diacetyl content should be applicable as a parameter to monitor the sanitary condition of fruit processing. Histamine The histamine content should be applied as part of a microbiological criterion for scombroid fish.
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From page 26... ...
However, since the best indicator of fecal contamination is E coli, the direct plating method should be further evaluated for use in this program.
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From page 27... ...
2. If analytical results indicate a direct health hazard, it must be decided if the product should be destroyed or if it can be diverted to some use that obviates the hazard.
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From page 28... ...
6. If an analytical result indicates that a critical control point is not under control, this should trigger immediate action by the food processor.
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From page 29... ...
routinely monitor critical control points for presence or indications of staphylococcal growth, and (b) test all such finished cheese for S
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From page 30... ...
Processed Meats 1. Microbiological guidelines for raw ground beef and for perishable raw salted and salted cured meat should be applied at the processing level to assess the microbiological condition of the raw materials used, the effectiveness of equipment sanitation and the microbiological condition of the freshly processed product.
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From page 31... ...
1. A HACCP system tailored to the specific processing conditions and careful monitoring of critical control points such as sanitary condition of equipment, employee practices, carcass washing, cooling, and storage procedures should be applied to obtain optimum quality characteristics and shelf-life of freshly processed carcasses and to keep the number of pathogens at the lowest possible level.
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From page 32... ...
Microbiological guidelines involving APC (swab, rinse, or other simple procedures) should be applied at critical control points to evaluate the sanitary condition of poultry carcasses and processing equipment.
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From page 33... ...
Fish, Molluscs, and Crustaceans 1. Microbiological standards (National Shellfish Sanitation Program)
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From page 34... ...
Within this system, microbiological guidelines should be implemented whenever needed to monitor critical control points. For fresh raw products, monitoring of critical control points should consist primarily of inspection of incoming materials for odor and appearance, control of temperature (refrigeration or freezing)
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From page 35... ...
Microbiological standards are not recommended for raw and processed fruits and vegetables. In general these foods have had an excellent public health record, and in most instances where they have been the vehicle for foodborne illnesses, standards would not have prevented the problem.
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From page 36... ...
Microbiological standards for cereal grains and most milled products are not recommended because these commodities are not common causes of foodborne illnesses. Cereal products to be used as ingredients in dryblended or formulated foods that might not receive adequate cooking should be free of infectious pathogens.
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From page 37... ...
3. The Salmonella hazard in cocoa and chocolate manufacture should be controlled by testing raw materials, finished products, and environmental samples for Salmonella, preferably as part of a HACCP program.
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From page 38... ...
Appropriate programs that embody the HACCP system including microbiological criteria (particularly guidelines as applied at critical control points) should be individually designed for each type of formulated food.
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From page 39... ...
3. Processors of dry and intermediate moisture pet foods should use microbiological guidelines to aid in assessing the sanitation of processing lines and the efficacy of the critical control points.
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From page 40... ...
a statement to identify the basic elements of the HACCP system; b. a provision requiring ready availability of monitoring records relating to critical control points and other appropriate information for review by regulatory inspection personnel.
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