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An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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B General Principles for the Establishment and Application of Microbiological Criteria for Foods
Pages 366-371

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From page 366...
... DEFINITION OF MICROBIOLOGICAL CRITERIA FOR FOODS A microbiological criterion as defined for Codex purposes, consists of: 1.1 a statement of the microorganisms and parasites of concern and/ or their toxins. For this purpose, microorganisms include bacteria, viruses, yeasts, and molds; 1.2 the analytical methods for their detection and quantification; 1.3 a plan defining the number of field samples to be taken, the size of the sample unit, and where and, if appropriate, when the samples are to be taken; 1.4 microbiological limits considered appropriate to the food; and 1.5 the number of sample units that should conform to these limits.
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From page 367...
... Limits for nonpathogenic microorganisms may be necessary and when these are included the provisions of paragraph 6.1 shall apply. A microbiological standard shall not be introduced de novo but shall be derived from microbiological endproduct specifications which have accompanied Codes of Practice through the Codex Procedure and which have been extensively applied to the food.
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From page 368...
... In deciding on the option the major consideration should be to keep to a minimum the risk that unacceptable food reaches the consumer. However, food must not be needlessly destroyed nor declared unfit for human consumption.
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From page 369...
... 6.1.2 The mere finding, with a presence-absence test, of certain organisms which have caused foodborne illness (e.g., Staphylococcus aureus, Clostridium perfringens and Vibrio parahaemolyticus) does not necessarily indicate a hazard.
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From page 370...
... As good manufacturing practice aims at producing foods with microbiological characteristics significantly better than those required by public health considerations, a numerical limit in a guideline may be more stringent than in a standard or an end-product specification. 6.4 Sampling plans 6.4.1 A sampling plan is the particular choice of sampling procedure and the decision criteria to be applied to a lot, based on examination of a prescribed number of sample units by defined methods.
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From page 371...
... APPENDIX B 371 9. PROVISIONS FOR RECONSIDERATION AT REGULAR INTERVALS 9.1 Criteria should be reviewed and if necessary revised at three year intervals after their adoption by the Codex Alimentarius Commission.
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Key Terms

  • sampling plan
  • codex alimentarius
  • sampling plans
  • manufacturing practice
  • endproduct specifications

  • indicator organisms
  • particular food
  • codex purposes
  • numerical limits
  • health significance

  • microbiological conditions
  • providing safe
  • data gathered
  • testing rapidly
  • appropriate action

  • health hazard
  • results reflect
  • codex procedure
  • causative factor
  • maximum benefit

  • unacceptable food
  • extensively applied
  • sampling method
  • statistically established
  • major consideration

  • wholesome food
  • objectionable treatments
  • direct public
  • rapidly perishable
  • limits considered


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