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From page 421... ... See Canned foods, acid Acidification, 69 Acinetobacter, 222, 223 Action/decision criteria, 5, 27-28, 145-51 Additives, 12, 38-39, 297-99 Adenosine triphosphate test, 25, 120 Aerobic plate count (APC) , 62, 63, 105-107 bottled water, 300-301 dried meats, 31, 219 fats and oils, 281, 282 fish, 34, 250, 252, 254 fresh meats, 195-97 fruits and vegetables, 35, 257, 258 microbiological criteria applications, 22, 105-8 1 421 poultry, 32, 227, 236-37 salads, 293 Aeromonas, 125, 302 Aflatoxins, 19, 78, 85 in grains, 36, 147, 273, 275 in peanuts, 10, 12, 38, 280-81, 296 in spices, 287 in tree nuts, 12, 37, 38, 285, 286, 296 UV detection, 27, 126-27, 273 Agricultural Marketing Act, 167, 174 Agricultural Marketing Service, 167, 168 Agriculture Department (USDA) Read the entire page →
From page 422... ... jejuni, 21, 78, 94-95 in meat, 196, 197 in poultry, 32, 222-24, 226, 228, 235, 236 Canadian food standards, 5, 15758, 377-86 Canned foods, 43, 70, 149 ethanol content, 118 formulated foods, 291, 294 Read the entire page →
From page 423... ... , 22, 76 Cereals and cereal products, 313 microbiological criteria applications, 10, 36, 275-76 product safety and quality, 147, 272-75 UV detection of aflatoxins, 27, 126-27 Cheese, 24, 43, 47, 62, 112 brucellosis, 6, 81 E colt, 6, 29, 192 histamine and tyramine, 92, 93 from raw milk, 6, 186, 192 S Read the entire page →
From page 424... ... See Cereals and cereal products Corned beef, 201-3, 206, 213, 218, 302 Coxiella burnetii, 21, 46, 78, 9192 Criteria, microbiological actions taken when criterion is exceeded, 5, 27-28, 145-51 advisory criteria, 56, 57 applications, 59-60, 153-54, 330-33, 360-61 Canadian standards, 5, 157-58, 377-86 Codex relationship, 60-61 components of, 55-56 current role, 51-53 definitions, 3, 55-57 food quality relationship, 35960 guidelines, 3, 56-57 implied standards, 16, 52 Read the entire page →
From page 425... ... See Fish and shellfish Cultured foods fermented dairy products, 24, 43,47, 110, 112, 116, 185 fermented sausage, 24, 31, 43, 47, 65, 68, 70, 116, 211-13, 218 starter cultures, 47, 68, 116, 191 tofu, 93, 273, 302 See also Cheese Cured meats poultry products, 235 See also Meat, processed Cytophaga, 301 425 D Dairy products. See Butter and margarine; Cheese; Milk and dairy products Decision criteria, 5, 27-28, 14551 Defect Action Levels, 57, 159, 163, 332 Defense Cataloging and Standardization Act, 177 Defense Department, 5, 176-78 Delicatessen foods, 292-93 Denmark, 279, 327 Desulfotomaculum nigrificans, 266 Diacetyl content, 25, 35, 118- 19, 262 Diarrhea, 82, 83 Diphtheria bacillus, 46 Direct microscopic count, 23, 108-9, 163 Direct plating method, 25, 26, 121-23 Dried foods, 69. Read the entire page →
From page 426... ... 201 in spices, 287 in tree nuts, 12, 146, 147, 296 in yeast, 289 Ethanol measurement, 24-25, 118 Ethylene oxide, 11, 69, 288 European Economic Community (EEC) , 5, 156-57 Extract release volume, 120 F FAD/WHO Food Standards Program, 5, 154-56 Fats and oils butter and margarine, 10, 29, 277-78, 281, 282 mayonnaise and salad dressings, 10, 11, 24, 37, 43, 44, 46, 69,116,277-82 microbiological criteria applications, 10- 11, 36-37, 281-82 INDEX peanut butter, 10, 11 j 36-37, 277-78, 280, 282 product safety and quality, 27778 Fecal contamination, 120-26 fecal coliform indicators, 26, 33, 65, 122-23, 250, 253, 302 See also specific pathogens Federal Meat Inspection Act, 167, 168 Federal regulation. Read the entire page →
From page 427... ... , 5, 19, 86, 150 aflatoxin standards, 19, 85 canned food regulation, 10, 264, 266-69 Compliance Policy Guides, 159 cooperative programs, 164-66 Defect Action Levels, 57, 159, 163, 332 fish product standards, 176 formulated foods standards, 291-92 frog legs Salmonella standard, 252 histamine standards, 92-93 inspection program, 49 mayonnaise pH standard, 37, 278 objectives, 158-59 quality standards, frozen fish products, 3, 8, 16-17, 34 35, 53, 63, 163-64, 254, 331-32 shrimp standards, 112, 253 tree nuts E cold standard, 12, 146-47, 296 427 See also Hazard Analysis Critical Control Point (HACCP) Read the entire page →
From page 428... ... 219, 234, 235 Hazard Analysis Critical Control Point (HACCP) system, 62, 66, 118, 180 canned foods, 3, 10, 13, 51, 266-67 cereal products, 10, 273, 275, 276 cost/benefit aspects, 327 fish and shellfish, 7, 34, 25255 food service establishments, application to, 314-26 formulated foods, 12, 38, 291 home applications, 326-27 implementation plans, 14, 40, 329, 335 implementation problems and prerequisites, 13- 14, 39-40, 308-12 necessity for, 313-15, 326-27 nuts, 12 overview of, 2-3, 50-51 pet foods, 306 poultry, 31, 32, 228, 237 raw meat, 7, 30, 197, 198 sugar, cocoa, and confectioneries, 37, 283, 285 WHO/ICMSF report, 399-419 yeasts, 11 Helminthosporium, 273 Hepatitis A virus, 67, 77, 78, 8283, 249, 299 Histamine, 7, 21, 25, 78, 92-93, 119, 163,250,253 Home food preparation, 314- 15, 326-27 Howard mold count, 23, 35, 57, 109, 259 Read the entire page →
From page 429... ... See Sampling plans Limulus amoebocyte lysate test, 25, 119-20 Lipolytic counts, 107-8 Local regulation. See State and local regulation Low-acid canned foods. Read the entire page →
From page 430... ... See Criteria, microbiological Microbiological Monitoring and Surveillance Programs, 171 Micrococcus, 195, 202, 203, 209, 222, 235 Microorganisms control of hazards, 2-3, 46-51 microbial activities, 15, 41-46 microbial activity assessment, 24-25, 111-20 numbers of, estimation methods, 22-24, 62, 63, 105-11 pathogenic microorganisms, 42 spoilage microorganisms, 42 useful microorganisms, 42-43 See also specific organisms Microscopic mold counts. See Yeast and mold counts INDEX Military food purchases, 176-78 microbiological criteria, 387-94 Military Standard lO5D, 134 Milk and dairy products aflatoxin Me, 85 antibiotic residues, 178, 313 brucellosis, 18, 78, 81-82 in confectioneries, 37, 285, 286 Coxiella burnetii, 21, 46, 78, 91-92 direct microscopic count, 108-9 diseases transmitted by, 66, 185 dried milk (Salmonella) Read the entire page →
From page 431... ... colt, 12, i46, 147, 296 microbiological criteria applications, 12, 38, 296 peanuts, 10, 12, 16, 36, 38, 280-81, 296 product safety and quality, 29596 o Ochratoxin, 85 Oregon Meat Standard, 197-98, 331 431 Organoleptic examination, 111 13, 253 Oval tube/bottle culture, 108 Ozone, 302 p Palm hearts, 69 Paralytic shellfish poisoning (PSP) , 7, 19, 34, 78, 84, 249, 251 Pasta products, 10, 36, 274 Pasteur, Louis, 42 Pasteurization of eggs, 9, 69, 239, 241 of milk, 27, 29, 46, 69, 70, 127 Pastries, 10, 36, 164, 274-75, 292 Pathogens disease outbreaks, by etiology, 74-75 hazard categories, 4 n. Read the entire page →
From page 432... ... See Meat, processed; Meat, raw Potatoes, 257 Potpies, 11, 33, 59, 204, 205, 236, 290, 292 Poultry, processed microbiological criteria applications, 8, 32-33, 236-37 product safety and quality, 23036 Poultry Products Inspection Act, 167, 168 Poultry, raw inspection program, 168, 17074 irradiation, 225 microbial contamination, 32, 45, 67, 221-24, 226-27 microbiological criteria applications, 7, 31-32, 224-28 Nurmi concept, 225 Salmonella contamination, 3132, 222-26, 228 Processed meats. See Meat, processed; Poultry, processed Proteolytic counts, 107-8 Proteus morganii, 92, 119 Pseudomonas, 45, 195, 222, 223, 233, 272 Pseudomonas aeruginosa, 26, 124, 300, 302 INDEX Psychrotrophic bacteria, 45 in meat, 195, 200, 201, 209 in milk, 186 in poultry, 223, 230, 233 Psychrotrophic counts, 107 Ptychodicus breve, 83 Public Health Service, 152, 153 Public Health Service Act, 165, 166 Purchase agreements, 3, 53, 57, 180-81 Q Q-fever, 91, 92 Quality standards, 3, 8, 16-17, 34-35, 53, 61-63, 163-64 254, 331-32 R Raw meats. Read the entire page →
From page 433... ... See Meat, processed Salt pork, 203 Sampling plans, 5, 27, 132-44 . limits, establishment of, 140-41 NRC Salmonella plan, 19, 8586, 339-47 optimal number of samples, 137-40, 351-52 resampling, 141-42 Salmonella surveillance in egg products, 9, 33, 168, 242-48 state plans, 179 types of, 134-37 "back slopping" process, 211 canned, 213, 218-19 cooked, 203, 204, 206-10 fermented, 24, 31, 43, 47, 65, 68, 70, 116, 211-13, 218 raw, salted, 201-2 Saxitoxin, 84, 251 Scombroid poisoning, 7, 25, 34, 92-93, 119, 249, 250 Read the entire page →
From page 434... ... See also Fruit beverages Soup mixes, 12, 70, 291, 292 Sour cream, 47 Soybeans and soy products, 10, 36, 93, 273, 275, 302 Spain, 279 Specifications, 3, 53, 57, 60-61 Spices, 69 microbial contamination, 11, 44, 149, 208, 210, 287 microbiological criteria applica tions, 37-38, 288 Spiral plate method, 108 Spoilage, 42, 46-47 Spores, 69 in canned, cured meats, 214, 215 in cocoa, 37, 284 in fruit beverages, 262 in grains, 272, 273 in low-acid canned foods, 265 66 in low aw canned foods, 270 mesophilic sporeforrners as indi cators, 148-49 in processed foods, 44 in processed poultry products, 235, 236 in spices, 11, 37-38, 44, 149, 208, 210, 287 in sugar and starches, 11, 37, 53, 62, 149, 283 INDEX thermophilic spore count, 23 24, 107, 110-11 Standard plate count, 108 Standards applications, 59 definition, 3, 56, 60 Staphylococcus aureus, 16, 65, 67, 69, 78, 147, 148, 271, 294 in cheese, 6, 29, 47, 65, 68, 69, 116, 190-91, 313 in fats and oils, 278, 280-82 in fermented sausage, 9, 31, 65, 68, 116, 212, 218 in fish, 34, 70, 249, 252, 254 in fruits and vegetables, 259 in grains and cereal products, 10, 36, 274, 275 in gums, 297 as indicators, 25, 120-21 microbiological criteria applica tions, 20, 88-89 in poultry, 32, 222-24, 227, 233-37 in processed meat, 8, 208, 210, 213-16, 219 in raw meat, 195-97 in spices, 287 thermonuclease test, 26, 29, 69, 89, 126, 191 in whipped butter, 29 Starches, 53, 62, 149 Starter cultures. See Cultured foods State regulation, 178-80 bottled water, 301 fish and seafood, 8, 34, 254 formulated foods, 12 horticultural products, 259 Sterilization, 69 Streptococcus, 302 Streptococcus bovis, 123 Read the entire page →
From page 435... ... See Fruits and vegetables Vibrio, -302 Vibrio alginolyticus, 91 Vibrio cholerae, 18, 34, 77, 8081, 251, 299 Vibrioflavialis, 34, 91, 251 Vibrio hollisue, 34, 91, 251 Vibrio metschnikovii, 91 Vibrio mimicus, 34, 91, 251 Vibrio parahaemolyticus, 78 in fish and seafood, 21, 34, 67, 91, 249, 251 Vibrio vuluificus, 34, 91, 251 Viruses ECHO, 67 hepatitis A, 67, 77, 78, 82-83, 249, 299 microbiological criteria applications, 18- 19, 82-83 Norwalk, 67, 82, 299 Parvovirus-like agent, 299 poliomyelitis, 82, 83 Rotavirus, 299 Vomitoxin, 274 Read the entire page →
From page 436... ... 436 Water W bottled water, 12, 26, 39, 124, 299-303 coliforms in, 65, 300-302 drinking water, 39, 66, 299 processing water and ice, 13, 39, 302, 303 Water activity-controlled canned foods. See Canned foods, low aw Wholesome Meat Act, 167, 170 Wholesome Poultry Products Act, 167, 170 y Yeast and mold counts for fruit beverages, 35, 262 for fruits and vegetables, 9, 23, 35, 57, 109-10, 258, 259 for mayonnaise, 282 microscopic mold counts, 23, 35, 57, 109-10, 259 Yeasts and molds, 271 Baker's yeast, 289 in carbonated beverages, 44, 53 in cocoa and chocolate, 284 INDEX in confectioneries, 11, 37, 284 in fruit beverages, 35, 262, 263 in fruits and vegetables, 44, 258 in grains, 273 heat-resistant molds, 23, 110 in mayonnaise and salad dressings, 44, 279 in meat, 195, 202-4, 209, 212, 216 microbiological criteria applications, 11, 38, 290 nutritional yeast, 11, 289, 290 in nuts, 12, 296 in poultry, 222, 235 product safety and quality, 289 in spices, 287 in sugar, 11, 37, 53, 283, 285 Yersinia enterocolitica, 21, 78, 93-94 in poultry, 222-24, 226, 235, 236 in raw meat, 196, 200 in soy products, 93, 273, 275, 302 Yogurt, 43, 47 Zearalenone, 85 z Read the entire page →

From page 421...

... See Canned foods, acid Acidification, 69 Acinetobacter, 222, 223 Action/decision criteria, 5, 27-28, 145-51 Additives, 12, 38-39, 297-99 Adenosine triphosphate test, 25, 120 Aerobic plate count (APC) , 62, 63, 105-107 bottled water, 300-301 dried meats, 31, 219 fats and oils, 281, 282 fish, 34, 250, 252, 254 fresh meats, 195-97 fruits and vegetables, 35, 257, 258 microbiological criteria applications, 22, 105-8 1 421 poultry, 32, 227, 236-37 salads, 293 Aeromonas, 125, 302 Aflatoxins, 19, 78, 85 in grains, 36, 147, 273, 275 in peanuts, 10, 12, 38, 280-81, 296 in spices, 287 in tree nuts, 12, 37, 38, 285, 286, 296 UV detection, 27, 126-27, 273 Agricultural Marketing Act, 167, 174 Agricultural Marketing Service, 167, 168 Agriculture Department (USDA)

Index Pages 421-436

Index
Pages 421-436