An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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9 Application of Microbiological Criteria to Foods and Food Ingredients
9 Application of Microbiological Criteria to Foods and Food Ingredients
Pages 184-307
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From page 184... ...
Low-Acid Canned Foods
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From page 185... ...
Bottled Water, Processing Water, and Ice V Pet Foods Microbial growth in the more perishable dairy products, i.e., pasteurized milks, condensed milks, ice cream mixes, creams, cottage cheese, and fermented milks, often results in development of objectionable flavors and textural changes.
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From page 186... ...
Sensitivity of Products Relative to Safety Currently the microbiological safety of dairy products can be assured only through application of three preventive measures. These are:
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From page 187... ...
However, failure to find these organisms in finished products or at critical control points does not necessarily indicate the absence of post-heat treatment contaminants. Dried Milk There is ample justification for continued finished-product testing and surveillance of dried milk products for the presence of Salmonella.
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From page 188... ...
At the time of the quarterly survey three environmental samples are also collected, these being waste material from the vacuum cleaner, air filters, and tailings. When the surveillance on a plant's production shows a positive test, a letter is sent to the plant manager informing him of the single positive test and the three available options by which the positive product can be handled.
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From page 189... ...
If, in connection with a quarterly survey, more than one of the three finished product samples are positive, then verification testing (as outlined above) is not permitted.
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From page 190... ...
Thus, the USDA surveillance program cannot substitute for in-house surveillance by the processor. As with the USDA program on eggs and egg products, the control of the Salmonella hazard in dry milk requires continuous testing of finished product and environmental samples by the processor.
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From page 191... ...
However, industry should be encouraged to (l) routinely monitor critical control points for presence or indication of staphylo.~occal growth and to (2)
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From page 192... ...
Milkborne disease outbreaks caused by consuming legally purchased contaminated raw milk as well as raw milk cheese (see preceding discussion of queso blanco cheese) continue with regularity.
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From page 193... ...
B RAW MEATS Sensitivity of Products Relative to Safety and Quality The microbiological condition of retail cuts of red meat (beef, pork, and lamb)
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From page 194... ...
; 7. handling of cuts in food service establishments and in the home (proper refrigerated storage, adequate heat treatment, avoiding cross-contamination)
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From page 195... ...
Thus, vacuum-packaged cuts with 106-107 bacteria per cm2 may be organoleptically acceptable whereas comparable cuts stored in air-permeable films with similar numbers of gramnegative, aerobic psychrotrophic rods may exhibit off-odors. In vacuumpackaged red meat, high levels of lactic acid bacteria (107-108 per cm2)
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From page 196... ...
Improper cooking and handling of raw meats in homes and food service establishments is one of the main reasons for foodborne illness caused by consumption of "cooked" meats. It is not yet commercially feasible to produce red meat free from pathogenic bacteria.
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From page 197... ...
Although the APCs may be similar, vacuum-packaged cuts on which lactic acid bacteria frequently predominate can be organoleptically acceptable, whereas comparable cuts under aerobic storage, with gram-negative aerobic rods predominating, may be unacceptable. The APC may be of some value to a meat processor to evaluate processing conditions and perhaps shelf-life of a product under well-defined conditions of refrigerated storage.
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From page 198... ...
5. Microbiological guidelines are applicable to monitor certain critical control points in the processing of raw meats such as the sanitary condition of equipment and utensils and the condition of freshly dressed carcasses.
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From page 199... ...
46:216-221, 225. ICMSF (International Commission on Microbiological Specifications for Foods)
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From page 200... ...
Successful producers of the product must exercise considerable control over the microbiological condition of raw materials, equipment sanitation and temperature control. Though the sensory changes caused by the developing flora in this product are not nearly as disagreeable as those brought about by the gram-negative psychrotrophs, gas production generally brought about by heterofermentative lactic acid bacteria is often a serious problem.
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From page 201... ...
The prudent manufacturer will regularly monitor critical control points to determine whether he has been successful in controlling the microbiological quality of raw meat, the sanitation of processing equipment, and storage temperature. Perishable Raw Salted and Salted Cured Meats Examples of these products are fresh pork sausage, Polish and Italian sausage, and uncooked ham, bacon (see also Cooked Cured Meats)
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From page 202... ...
If merchandised as refrigerated products, microbial spoilage precedes oxidative rancidity. As with ground beef, the critical control points are the raw materials, temperature and equipment sanitation.
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From page 203... ...
Cooked Polish and Italian sausages, as well as heat-processed corned beef, also are merchandised. The spoilage and foodborne disease problems of these products are analogous to those presented by other cooked cured meats (see below)
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From page 204... ...
Still other cooked uncured meats are produced for bulk distribution to food service establishments, e.g., cooked ground beef with chili, thinly sliced cooked beef for use in Mexican or other ethnic dishes. These products may be frozen, but more often are distributed under refrigeration.
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From page 205... ...
Thus, despite the high potential of precooked uncured meats processed in meat-processing plants as a foodborne disease hazard, few outbreaks have been uncovered. However, cooked meat, mishandled in food service establishments and homes, has been an important vehicle of foodborne disease (Bryan, 19801.
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From page 206... ...
Cooked Cured Meats Cooked cured meats include domestic sausage, (e.g., frankfurters, bologna) , luncheon meats (e.g., pepper and pimiento loaf)
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From page 207... ...
Domestic sausage and meat emulsions are generally heat processed very soon after the emulsion has been pumped into casings or introduced into metal forms. The heat process applied to cooked cured meats depends upon the product (for temperatures required in meat processing, see Bailey, 19741.
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From page 208... ...
They constitute neither a spoilage nor a public health hazard in properly refrigerated cooked cured meats; however, occasionally they may cause product spoilage during the heat process, particularly with large pieces of sausage such as bologna, which must be subjected to a long heat process. After heat processing, domestic sausage and luncheon meats are generally showered with cold water and placed under refrigeration.
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From page 209... ...
This is due to the production of lactic acid, which precipitates protein in the free moisture surrounding the meat. The public health history of sliced cured meats, domestic sausage, and luncheon meats in this country has been good even though these products
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From page 210... ...
Many critical control points are associated with the production of cooked cured meats. Among these are the raw materials themselves.
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From page 211... ...
Critical control points in the manufacture of cooked cured meats include proper temperature control at all stages of processing, including the handling of raw material, the proper chilling of cooked product, the environment of the packaging operations, and the storage of packaged products. Prevention of cross-contamination and proper cold storage practices are also essential in retail stores, food service establishments, and homes.
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From page 212... ...
The foodborne disease hazard relates primarily to the growth of enterotoxin-producing staphylococci where prompt fermentation and pH reduction do not occur. The critical control point is the fermentation itself, and the American Meat Institute has provided leadership by indicating methods for monitoring.
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From page 213... ...
Canned Uncured Meat Products in this category include low-acid canned foods (roast beef and gravy, beef stew, chili con came, and tamales) and acid canned foods (Sloppy Joe and spaghetti with meat sauce)
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From page 214... ...
Critical control points in the production of these products include: for category (1) , those points essential to the production of low-acid canned foods; for category (2)
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From page 215... ...
Critical control points in the manufacturing process are analogous to those in the production of cooked cured meats. The table upon which perishable cured meats are unloaded prior to slicing constitutes a unique critical control point in the production of sliced items derived from perishable canned cured meats.
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From page 216... ...
The critical control points in the production of dried meat include the use of meat of suitable microbiological quality, control of contamination during preparation and transport to the dryer, strict control of time/temperature relations during drying, the avoidance of wet spots in the drying mass, drying to a sufficiently low moisture content, protection by suitable packaging of the dried product from reabsorption of moisture, and proper time-temperature control after rehydration to minimize possibilities of microbial multiplication. Need for Microbiological Criteria Raw Ground Beef Microbiological criteria can be usefully applied to assess the microbiological quality of the raw materials used, the effectiveness of equipment
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From page 217... ...
Cooked Cured Meats Microbiological criteria can appropriately be used to evaluate the microbiological quality of raw materials, though the results are of retrospective value with respect to the lot produced from them. Similarly, microbiological criteria can usefully be applied in the evaluation of equipment sanitation, particularly at critical control points such as slicers, conveyors, and casing peelers.
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From page 218... ...
Such products are discussed in the section on canned foods as are luncheon meats and small canned
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From page 219... ...
Perishable Canned, Cured Meats Microbiological criteria are not generally applicable to these products. However, if there is reason to believe that a consignment may have been subjected to temperature abuse, investigative sampling may be indicated (see ICMSF, 19741.
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From page 220... ...
L 1980 Foodborne diseases in the United States associated with meat and poultry.
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From page 221... ...
B Evans 1954 Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products.
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From page 222... ...
This population nearly always includes a large variety of microbial types such as Pseudomonas, Moraxella, Acinetobacter, Micrococcus, Enterobacteriaceae, Staphylococcus, Bacillus, Clostridium, Flavobacterium, molds, and yeasts. Soil, litter, feed, and drinking water are primary sources of these microbes.
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From page 223... ...
In vacuum packages and in modified atmospheres containing elevated levels of CO2, gram-negative aerobic psychrotrophic bacteria are inhibited. Although large numbers of psychrotrophic lactic acid bacteria develop during refrigerated storage, sensory degradation of the product is not as rapid as is observed when gramnegative aerobic psychrotrophic bacteria predominate.
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From page 224... ...
From 1968-1977, poultry was responsible for 14% of foodborne disease outbreaks in which a vehicle was ascertained (Bryan, 19801. Salmonellosis accounted for 19% of these outbreaks, staphylococcal intoxication for 16%, C
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From page 225... ...
irradiation of packaged raw poultry 5. education of farm workers, processing plant workers, food service personnel, and homemakers Salmonella-contaminated feeds remain a major source of Salmonella in poultry (NRC, 1969; GAO, 19741.
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From page 226... ...
Nevertheless, concern must be maintained about Salmonella being brought into home kitchens, hospitals, and food service establishments on raw poultry, and being spread via hands, equipment utensils, and cleaning cloths back to either the cooked poultry or other foods. Extensive and continuous efforts should be made to educate the food service industry and public about the contamination potential associated with the handling of raw poultry, to inform them of the need to cook poultry to temperatures that kill Salmonella, to hold cooked poultry at temperatures that preclude multiplication of these organisms, and to reheat leftovers thoroughly.
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From page 227... ...
Microbiological guidelines for psychrotrophic aerobic bacteria and indicator bacteria such as coliforms on carcasses immediately post-processing may be useful to indicate that a sanitation problem exists somewhere along the processing line. Counts in excess of those normally found should alert the processor to inspect critical control points more closely to locate and remedy the problem.
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From page 228... ...
Although each of these control measures can affect the general microbial population, the principal focus should be on reducing the incidence of pathogens, primarily Salmonella and Campylobacter. Critical control points to be monitored at the processing plant (eviscerated ready-to-cook carcasses only)
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From page 229... ...
ICMSF (International Commission on Microbiological Specifications for Foods) 1974 Microorganisms in Foods.
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From page 230... ...
E PROCESSED POULTRY PRODUCTS Sensitivity of Products Relative to Safety and Quality The term "further-processed poultry product" refers to any product beyond the ready-to-cook carcass, frozen or nonfrozen.
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From page 231... ...
heat treatment (cooking, smoking, canningJ to provide desirable body and texture characteristics and for destruction of microorganisms concern: time-temperature profile of product 1. chilling concern: rapid chilling of cooked product m.
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From page 232... ...
No attempt will be made to evaluate the sensitivity of all of the above-listed types of further-processed poultry products relative to safety, shelf-life, and microbiological criteria. Instead, these issues and the need for microbiological criteria will be discussed for a few typical further-processed poultry products as examples of the various factors that should be considered: 1.
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From page 233... ...
Critical control points include the microbiological condition of the carcasses from which the parts were derived, sanitary handling of the product during the cutup operation, sanitary condition of equipment, and the time-temperature profile of the product during processing and storage. Chill-packs should be held at the plant at-2.8°C (27°F)
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From page 234... ...
Hand-deboned breast skin and breast muscles > trimming > tumbling~ forming cooking chilling ~ repackaging storage. Factors that influence the microbiological condition of further-processed poultry products listed in the beginning of this section apply to turkey wieners, sliced ham, and boneless breast.
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From page 235... ...
Wieners, sliced ham, and luncheon meats such as bologna, salami, and pastrami prepared from poultry meat are perishable cooked cured meats and are subject to shelf-life problems similar to those described for products produced from beef and pork (see Chapter 9, part C)
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From page 236... ...
perfringens enteritis. Need for Microbiological Criteria Most critical control points related to further-processed poultry products can be monitored by: (1)
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From page 237... ...
High counts on equipment and utensils would alert the processor to intensify cleanup operations or review cleaning procedures. Microbiological guidelines for products after a critical control point or for finished products can be useful (1)
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From page 238... ...
L 1980 Foodborne diseases in the United States associated with meat and poultry.
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From page 239... ...
Of great importance was enforcement of the Egg Products Inspection Act of 1970, which placed egg products, as well as shell eggs, under supervision by USDA. The Egg Products Inspection Act, as of July 1972, eliminated human consumption of high-risk shell eggs, namely, checks, dirties, incubator rejects, and leakers.
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From page 240... ...
At the present time, egg-associated foodborne disease outbreaks almost always involve consumer misuse of shell eggs, viz. their use as ingredients in foods under conditions where the shell egg contents are not subjected to pasteurizing temperatures as components of eclairs, meringues, and ice cream.
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From page 241... ...
Microbiological criteria may be profitably used by the processor and user of egg products. APCs may be used to assess the microbiological quality of raw materials and processing con
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From page 242... ...
Many processors of egg products use microbiological criteria to monitor critical control points, and purchase specifications commonly include criteria with limits for aerobic plate count and coliforms, as well as for salmonellae. The Salmonella Standard As indicated above, federal law has established a standard requiring that egg products, except unpasteurized salted egg products used in acidic dressings, be free of Salmonella.
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From page 243... ...
Surveillance as applied to the Egg Products Inspection Act means "the sampling of pasteurized products on a statistical basis and analyzing for the presence of Salmonella by any laboratory using the USDA method of analysis" (AMS-PY instruction no.
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From page 244... ...
910 [Egg Products] 1; Exhibit 8.)
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From page 245... ...
Committee on Salmonella categorized foods according to degree of risk to the consumer (NRC, 19691. Egg products, most conservatively, would be placed in Category III as they have historically been considered potential sources of salmonellae in finished products.
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From page 246... ...
, which falls short of the stringency recommended by the NRC. In terms of assessing the microbiological safety of individual lots~of~rdd~ it is difficult to justify the stringency of varying sampling plans depending upon lot size (see Chapter 6~.
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From page 247... ...
Copyright A) 1966 by Institute of Food Technologists.
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From page 248... ...
Washington, D.C.: Agricultural Marketing Service, USDA. 1977 Implementation of Egg Products Inspection Act.
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From page 249... ...
From 1970-1978 fish, molluscs, and crustaceans were responsible for 7.4, 1.9, and 1.4%, respectively, of the foodborne disease outbreaks in the United States (Bryan, 19801. The more prominent disease outbreaks associated with these products were: for fish: ciguatera, scombroid poisoning, and botulism; for molluscs: paralytic shellfish poisoning, hepatitis A, and V
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From page 250... ...
Even so, for continued assurance of safety of shellfish, further refinements in the criteria are needed to reflect the impact of quality of growing waters, particularly with reference to the presence of viruses. Since Escherichia cold is the best indicator for fecal contamination, testing water and shellfish for this organism by rapid direct plating methods (see Chapter 5)
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From page 251... ...
Measures to minimize this risk include strict adherence to the NSSP regulations for harvesting shellfish, proper refrigerated storage of seafoods, adequate heat treatment, and avoidance of cross-contamination. Other Vibrio species associated with the marine environment, such as v.
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From page 252... ...
Thermal processing of products in hermetically sealed containers must be adequate and container integrity must be maintained (see sections on heated canned foods and Chapter 41. Conflicting reports have appeared in the literature regarding the botulism hazard of raw fish stored under refrigeration in vacuum packages or in modified gaseous atmospheres (Eyles and Warth, 1981; Eklund, 1982; Lee et al., 1983; Lindsay, 1983; Llobrera, 19831.
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From page 253... ...
For fresh products, monitoring of critical control points should consist primarily of inspection of incoming materials for odor and appearance, proper temperature control (refrigeration and/or freezing) , cleaning and sanitizing of equipment and utensils, and handling of product by employees.
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From page 254... ...
For all processed fish and seafoods, the HACCP system is recommended as the basis for assuring safety and quality and within this system microbiological guidelines should be implemented where needed to monitor critical control points. An examination of microbiological criteria that exist for fishery products in the various states shows that the most common criterion is that for shellfish as developed by the NSSP, or one closely resembling that criterion (Martin and Pitts, 19811.
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From page 255... ...
L 1980 Epidemiology of foodborne diseases transmitted by fish, shellfish and marine crustaceans in the United States, 1970-1978.
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From page 256... ...
41:559-560. ICMSF (International Commission on Microbiological Specifications for Foods)
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From page 257... ...
. Commercially canned fruits and vegetables have an excellent public health record (see sections on canned foods)
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From page 258... ...
Aerobic plate counts are useful for the assessment of sanitation and manufacturing practices for low-acid vegetables. The enumeration of yeasts and molds and lactic acid bacteria is useful for fruits.
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From page 259... ...
There is little evidence to justify them. Where Criteria Should Be Applied Microbiological guidelines would usually be applied to frozen and dried fruits and vegetables following packaging.
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From page 260... ...
When the objective of the guideline is to monitor a critical control point in the process line, samples would be collected at or following this point. References AOAC (Association of Official Analytical Chemists)
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From page 261... ...
M Harmon 1976 An outbreak of Bacillus cereus food poisoning resulting from contaminated vegetable sprouts.
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From page 262... ...
Counts of yeasts and lactic acid bacteria in most fruit juices (Luthi, 1959; Murdock, 1976) and levels of diacetyl in citrus juices (Hill and Wenzel, 1957)
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From page 263... ...
With thermally processed beverages, on the other hand, analyses are most useful at critical control points prior to pasteurization. Beverages to be treated with preservatives are usually analyzed prior to packaging.
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From page 264... ...
. Lesser heat treatments are applied to shelf-stable canned cured meats as well as to foods in which reduced water activity provides a barrier to the growth of sporeforming bacteria.
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From page 265... ...
Shelf-stable canned cured meats receive heat processes far below that dictated by the 12-D process, e.g., expressed as F-values, the heat treatment frequently corresponds to Fo = 0.4 to 0.6, but FO-values as low as 0.05 are used. These processes alone do not account for the excellent public health record of these low-acid products.
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From page 266... ...
In no phase of food processing is monitoring of critical control points so essential to the safety and stability of finished products as it is in the manufacture of low-acid canned foods. Indeed, monitoring, the extent of which has been reviewed by Ito ( 1974)
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From page 267... ...
It is the opinion of this subcommittee that the HACCP system as applied to low-acid canned foods should serve as a model for the rest of the food industry. The identification of critical control points and the establishment of effective monitoring systems for these foods evolved as a result of joint government/industry efforts.
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From page 268... ...
Ito, K 1974 Microbiological critical control points in canned foods.
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From page 269... ...
Sensitivity of Products Relative to Safety and Quality Safety Acid and acidified canned foods prepared commercially in the United States have a remarkable record with respect to safety. This record undoubtedly is due to careful control of pH below the limits of growth of most pathogens, including C
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From page 270... ...
WATER ACTIVITY-CONTROLLED CANNED FOODS The Code of Federal Regulations requires that a low-acid canned food have a pH greater than 4.6 and a water activity (aw) greater than 0.85 (FDA, 19831.
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From page 271... ...
There is a need to destroy vegetative forms, particularly Staphylococcus aureus, yeasts, and molds in all thermally processed, water activity-controlled canned foods. Where Criteria Should Be Applied Careful control of finished product water activity is essential for the low-acid foods that do not receive the botulinum process.
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From page 272... ...
abusive handling such as permitting water uptake with subsequent microbial growth ~ , Grains normally contain bacterial populations of about 106/g. A wide variety of species are present, including sporeformers, lactic acid bacteria, pseudomonads, and coliforms (Rogers et al., 1915; APHA, 1976; ICMSF, 19801.
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From page 273... ...
Cereal grains and their milled products have seldom been implicated as sources of foodborne disease. However, low numbers of pathogenic bacteria including salmonellae, Bacillus cereus, Clostridium perfringens, and Clostridium botulinum may be introduced from soil, feces, and other environmental sources.
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From page 274... ...
The ingredients are mixed with water to form a stiff dough of approximately 30% moisture, which then is extruded, shaped, cut, and dried. The dough is not heated during its preparation and, traditionally, the subsequent steps are conducted at temperatures that will support microbial growth.
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From page 275... ...
Soy products that do not receive a heat treatment should be free of salmonellae and Yersinia. Because grains, flour, grits, and related items are essentially raw agricultural products, and there is little opportunity for microbial growth during their processing, the microbiology of these foods usually does not correlate well with manufacturing practices.
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From page 276... ...
These criteria should be used for monitoring in-process critical control points as well as finished products for safety, wholesomeness, and stability. References APHA (American Public Health Association)
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From page 277... ...
is too low to permit microbial growth and spoilage. If moisture is permitted to deposit on the surface of peanut butter, mold growth might, however, be possible.
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From page 278... ...
Also, growth of Clostridium botulinum, Clostridium perfringens, Bacillus cereus, and Staphylococcus aureus is prevented. Thus the hazard presented by properly prepared products is remote.
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From page 279... ...
With malfunction, product accumulates behind the face and may result in inoculation of the product with inordinately high numbers of spoilage organisms despite adequate normal cleaning. In this type of operation, periodic breakdown of equipment to determine the proper function, i.e., preventive maintenance, is a critical control point.
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From page 280... ...
Problems arise when processing equipment used after the roaster process is wet-cleaned or if moisture is not completely controlled in the processing equipment, i.e., condensate from pipes or leaking water valves permitting water to accumulate on floors or on the surfaces of equipment, which would permit Salmonella growth. Control of the processing environment is the primary critical control point in the manufacture of peanut butter.
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From page 281... ...
phase of the finished products. In the case of margarine, stability is further enhanced by certain preservatives that are permitted by the standard of identity for this product (FDA, 1978d)
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From page 282... ...
aureus, particularly in the case of whipped butter, should be applied at critical control points of manufacture. Where Criteria Should Be Applied Microbiological guidelines are most usefully applied at the processing plant level at the critical control points for each of the products as identified earlier in this section.
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From page 283... ...
O SUGAR, COCOA, CHOCOLATE, AND CONFECTIONERIES Sensitivity of Products Relative to Safety and Quality These products have been involved only infrequently in foodborne disease outbreaks (ICMSF, 19801.
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From page 284... ...
The key to low spore counts in chocolate appears to be the quality of the cocoa bean. The low water activity of chocolate does not permit outgrowth of the contaminating organisms but may give rise to spoilage problems when chocolate is used as an ingredient in foods with higher water activities.
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From page 285... ...
In the manufacture of confectioneries, liquid sugar is a critical control point because of the potential for growth of osmophilic yeasts. Therefore, microbiological criteria are applicable as part of a HACCP program.
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From page 286... ...
. As with the production of chocolate products, the environment is a critical control point (see above)
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From page 287... ...
Spices can be a source of spoilage microorganisms when they are used as seasonings for processed foods. For example, they may introduce heatresistant spores into canned foods and a variety of spoilage bacteria into refrigerated products such as processed meats (ICMSF, 19801.
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From page 288... ...
:35-36. ICMSF (International Commission on Microbiological Specifications for Foods)
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From page 289... ...
Q YEASTS Sensitivity of Products Relative to Safety and Quality Baker's yeast is grown in open fermenters and thus during propagation may be contaminated with low numbers of lactic acid bacteria and sometimes with coliforms including Escherichia cold (Reed and Peppier, 19731.
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From page 290... ...
R FORMULATED FOODS Sensitivity of Products Relative to Safety and Quality Formulated foods have been described as commercially prepared, readyto-cook or ready-to-eat foods containing major ingredients from two or more commodity categories (ICMSF, 19851.
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From page 291... ...
For example, some formulated foods, e.g., beef stew, liquid infant formula, chili, and tamales, are sterilized in a sealed container. These products are shelf-stable and need no more microbiological criteria than do other low-acid canned foods (see part J)
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From page 292... ...
A few formulated foods can be stored at room temperature because of their high acidity, e.g., mustard dressings, or their low water activity, e.g., certain pastries with butter cream fillings (see part M)
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From page 293... ...
Need for Microbiological Criteria Owing to the wide diversity of composition, preparation, and storage conditions, it is not possible to develop a single set of microbiological criteria that are suitable for all formulated foods. However, criteria have been established and are appropriate for certain classes of formulated foods as discussed above.
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From page 294... ...
Therefore, routine application of microbiological criteria is not an effective way to detect specific abuse situations. In the production of refrigerated formulated foods, microbiological guidelines can be usefully applied by the processor to assess potential shelf-life.
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From page 295... ...
E Gunnerson 1974 Microbiological critical control points in frozen foods.
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From page 296... ...
Because they can be a source of spoilage organisms, purchase specifications for nut meats may contain limits on the microorganisms of concern such as molds. Epidemiological evidence indicates that nut meats are not a significant vehicle of foodborne disease.
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From page 297... ...
With this range of functional properties, they are widely used in dairy products, sauces, pie fillings, whipped toppings, salad dressings, puddings, and jellies. The sources of these useful polysaccharides are the resinous exudates of trees (acacia, karaya, tragacanth)
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From page 298... ...
For example, additives to be used in canned foods should not be a significant source of heat-resistant bacterial spores. At present there is little published information to suggest that microbiological criteria would be useful for most gums, enzymes, and colors.
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From page 299... ...
U BOTTLED WATER, PROCESSING WATER, AND ICE Sensitivity of Products Relative to Safety and Quality Drinking water has been and still is an important vehicle for transmitting disease-causing agents (bacteria, viruses, parasites, chemicals)
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From page 300... ...
This results in a reduction in viable bacterial cells in individuals with normal gastric secretions. In the United States, few published data are available on the microbiological condition of bottled drinking water or on the incidence of human disease outbreaks resulting from their use.
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From page 301... ...
To promote high standards of quality in the bottled water industry, the International Bottled Water Association has published a technical manual containing a quality control program to assure compliance with FDA standards (IBWA, 19831. The American Sanitation Institute (ASI)
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From page 302... ...
Need for Microbiological Criteria There is no epidemiological evidence to indicate that bottled water as available currently in retail channels offers a significant health hazard to
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From page 303... ...
However, the commercial vending of bottled water including import supplies and the variety of sources from which water for bottling is obtained has proliferated. These recent increases suggest that a periodic reassessment should be made of practices in this industry relative to the microbiological quality and safety of bottled water offered to the public.
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From page 304... ...
31:171-178. IBWA (International Bottled Water Association)
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From page 305... ...
They are subject to the regulations for low-acid canned foods and when in compliance are not of public health concern. Intermediate moisture pet foods and the dry products are given a heat process, generally during extrusion and pelleting, that will destroy the vegetative cells of pathogenic bacteria.
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From page 306... ...
Guidelines and specifications would best be applied at the plant processing level as components of an ongoing HACCP program. Their application at critical control points and on the finished product should assist in minimizing the contamination of pet foods with undesirable microorganisms.
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From page 307... ...
165: 10151019. 1975 Canine salmonellosis: Prevalence, epizootiology, signs, and public health significance.
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