An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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3 Selection of Foods for Criteria Related to Safety
3 Selection of Foods for Criteria Related to Safety
Pages 65-71
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From page 65... ...
Such a criterion is routine for Salmonella spp. in milk chocolate, milk powder, dried eggs, and other ready-to-eat products that have a history of Salmonella contamination.
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From page 66... ...
Public health authorities and the dairy industry then imposed controls on milk production, developed safe and effective pasteurization procedures, and set sensible microbiological limits that ensured a better quality of commercial milk supplies. The net effect of these measures was to change milk from one of the United States' most dangerous foods to one of its safest.
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From page 67... ...
It would be unrealistic to exclude these and similar raw products from the food supply simply because they contain a potentially dangerous microorganism; they can be rendered safe by appropriate processing and cooking. OPPORTUNITIES FOR GROWTH Growth of pathogenic microorganisms in a food increases the likelihood of disease.
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From page 68... ...
The United States has already reduced the amount of nitrite in cured meats, and individuals are being urged to restrict the intake of salt. Phosphate, a rather effective antibotulinal agent in cheese spreads, faces mounting opposition to its use at current levels.
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From page 69... ...
During ripening the numbers of staphylococci may decline substantially, but the active enterotoxin level remains unchanged and the product continues to be hazardous. A viable count of 10,000 S
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ULTIMATE TREATMENT Although regulatory agencies make no special point of the ultimate treatment before consumption, the fact remains that food to be cooked shortly before eating is less likely to carry viable pathogenic organisms than is food prepared and last handled some time previously. That is to say, a Salmonella organism in a dry turkey soup mix that will be cooked before eating is less hazardous than another Salmonella in a bar of milk chocolate.
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From page 71... ...
Committee on Food Protection. Washington, D.C.: National Academy of Sciences, pp.
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