An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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4 Selection of Pathogens as Components of Microbiological Criteria
4 Selection of Pathogens as Components of Microbiological Criteria
Pages 72-103
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From page 72... ...
Indicator organisms that may be useful for the purposes indicated above are treated in Chapter 5. This chapter deals with the various foodborne pathogens that are of particular concern.
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From page 73... ...
Similar listings with emphasis on only the more commonly occurring and important foodborne diseases also are available (Bryan, 1980a; Sanders et al., 19841. Although the list of foodborne diseases of microbial etiology is long, only about 20 are known to be transmitted by foods with a consequence serious and frequent enough to cause concern relative to microbiological criteria (see listing below)
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From page 74... ...
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From page 76... ...
identification and treatment of human carriers, and (4) detection of newly emerging agents of foodborne disease.
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From page 77... ...
Severe Hazards: Clostridium botulinum, Shigella, Vibrio cholerae, Salmonella typhi, Salmonella paratyphi A, Salmonella paratyphi B Sal monella paratyphi C, Salmonella sendai, Salmonella cholerae-suis, Brucella abortus, Brucella melitensis and Brucella suds, Mycobacterium bovis, hepatitis A virus, fish and shellfish toxins, and certain mycotoxins.
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From page 78... ...
Moderate Hazards with limited spread: Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Vibrio parahaemolyticus, Coxiella burnetii, Yersinia enterocolitica, Campylobacter fetus subsp. jejuni, Trichinella spiralis, and histamine.
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From page 79... ...
The method for their detection in foods is not sensitive and quantitation is rarely done. Because processed foods are rarely involved and analytical procedures are relatively insensitive and complicated, routine sampling and testing for Shigella would not be practical in routine surveillance programs.
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From page 80... ...
cholerae as the designated contaminant are not indicated. Strict adherence to measures specified under the National Shellfish Sanitation Program should be relied upon as the principal means of minimizing the risk of raw oysters, clams, and mussels contaminated with V
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From page 81... ...
Brucellosis is primarily an occupational disease of workers in the meat-processing and livestock industries. However, since the organisms may be shed in milk from infected animals, the disease may be acquired by drinking raw milk, usually from infected cattle and goats, or by eating fresh cheese made from such raw milk.
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From page 82... ...
This is an important part of the state/federal eradication program. In this circumstance, a microbiological criterion is appropriate, effective, and routinely applied.
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From page 83... ...
Between 1977 and 1981 ciguatera fish poisoning was the most common foodborne disease in the United States associated with eating fish (Bryan, 1980b; CDC, 19831. Much confusion has been associated with ciguatoxin poisoning.
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From page 84... ...
These actions and other preventive measures are undertaken in accordance with the National Shellfish Sanitation Program (NSSP) , a federal/state/ industry cooperative program described in an operations manual (USDHEW, 1965~.
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From page 85... ...
Thus, in this instance, a microbiological criterion is applicable and widely applied. Moderate Hazards, Potentially Extensive Spread Salmonella Salmonella continues to rank among the three most frequent causative agents of foodborne disease in the United States.
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From page 86... ...
Nevertheless, containment of the problem within its present dimension has been a significant accomplishment; for it to remain so or be improved will continue to require major effort. From the above, it is evident that microbiological criteria in which Salmonella is the designated contaminant are appropriate for inclusion with other control measures to reduce the hazard of Salmonella in foods, provided that sampling plans are based on a realistic assessment of the hazard the candidate food may present.
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From page 87... ...
However, in view of the lack of procedures that can be routinely applied for detection and enumeration of pathogenic biotypes and the likely low incidence of foodborne PEC illness, establishment of microbiological criteria specifically for these organisms in foods is presently impractical. Streptococcus pyogenes (Lancef~eld Group A, beta hemolytic)
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From page 88... ...
Moderate Hazards, Limited Spread Staphylococcus aureus Staphylococcal food poisoning outbreaks usually are the second most frequently reported causes of foodborne illness in the United States (see Table 4-11. Illness is caused by one or more of several heat-stable enterotoxins produced by certain strains of this species.
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From page 89... ...
Therefore, the use of C perfringens microbiological criteria in routine surveillance programs would not contribute significantly to prevention of outbreaks of this foodborne illness.
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From page 90... ...
cereus in foodborne diseases soon would be obtained, and the more common food vehicles for its transmission would be identified. At present, B
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From page 91... ...
were vehicles in the United States, except for one outbreak in which raw oysters were suspect. It appears that foodborne disease outbreaks caused by V
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From page 92... ...
It is common commercial practice within the fisheries industry to organoleptically inspect scombroid-type fish at point of receipt and in-plant at time of evisceration for off-odors and other evidence of mishandling that could result in histamine formation; also, routine examination for histamine is common even though decomposition is not evident. Scombroid fish, usually tuna, offered at import frequently are inspected for evidence of deterioration and are analyzed for histamine content by FDA.
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From page 93... ...
. Accordingly, a microbiological criterion with histamine as the designated contaminant is useful when applied as indicated above to prevent deteriorated fish as well as toxic fish from reaching the processor or consumer.
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From page 94... ...
Methods, however, are adequate and their use should be encouraged for investigational purposes whenever foodborne outbreaks occur and in surveys to determine the incidence of potential pathogenic strains in suspect foods. Campylobacter The nature and significance of Campylobacter as a cause of illness in man were presented in reviews by Doyle (1981)
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From page 95... ...
Sanitary handling, proper cooking, and prevention of temperature abuse of sensitive foods and avoidance of consumption of raw milk would be far more effective control measures. While microbiological criteria would not be applicable, surveys to ascertain the incidence of this organism in the general food supply should be encouraged and investigations of foodborne gastroenteritis outbreaks should include examination of suspect food for the presence of C
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From page 96... ...
W Wakelee 1978 Epidemic Yersinia enterocolitica infection due to contaminated chocolate milk.
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L 1972 Emerging foodborne diseases.
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C June 1952 Experiments on feeding adult volunteers with Escherichia cold 111, B4, a coliform organism associated with infant diarrhea.
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1983a Hemorrhagic colitis in a home for the aged Ontario. Canada Diseases Weekly Report: 9(8)
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From page 100... ...
J Mehlman 1973 An outbreak of enteropathogenic Escherichia cold foodborne disease traced to imported French cheese.
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From page 101... ...
B Davey 1983 Differentiation between virulent and nonvirulent Yersinia enterocolitica isolates by using Congo red agar.
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From page 102... ...
1965 National Shellfish Sanitation Program, Manual of Operations, Part 1, Sanitation of shellfish growing areas, 1965 revision. Washington, D.C.: Superintendent of Documents.
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From page 103... ...
K Morris 1983 Laboratory investigation of hemorrhagic colitis outbreaks associated with a rare Escherichia cold serotype.
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