An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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Executive Summary
Executive Summary
Pages 1-14
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The National Marine Fisheries Service (NMFS)
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establishment of systems to monitor critical control points. Properly applied, the HACCP system separates the essential from the superfluous aspects of microbiological control by focusing attention on those points that directly affect
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Of equal importance, the application of the HACCP system can lead to more effective and economical utilization of regulatory personnel as the inspector can focus attention on review of monitoring results. If these indicate satisfactory control over critical control points, the inspector has a high degree of assurance that the control of microbiological hazards has been effective and can expend his efforts elsewhere.
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potential human or fecal contamination or potential presence of ~- ~ ~ ~ ~ 2For emphasis the pathogens have been grouped in three categories according to the severity of the hazard they present: Severe hazards: Clostridium botulinum, Shigella, Vibrio cholerae, Salmonella typhi, Salmonella paratyphi A, Salmonella paratyphi B Salmonella paratyphi C, Salmonella sendai, Salmonella cholerae-suis, Brucella abortus, Brucella melitensis, Brucella suds, Mycobacterium bovis, hepatitis A virus, fish and shellfish toxins, and certain mycotoxins.
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Examination for metabolic products such as by organoleptic examination, dye or indicator reduction time, pH, trimethylamine, total volatile nitrogen, indole, ethanol, diacetyl, histamine, endotoxins (Limulus amoebocyte lysate test) , extract release volume, and adenosine triphosphate.
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Outbreaks of milkborne disease caused by drinking raw milk purchased legally continue to occur in the United States with regularity. Brucellosis due to consumption of fresh cheese made from raw milk and enterocolitis caused by certain pathogenic strains of E
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Efforts to reduce foodborne illness caused by cooked meat and poultry should be directed to improved education, e.g., recognition of the potential presence of pathogens in raw animal foods and proper handling of raw and processed animal foods. In view of this need, renewed efforts to educate all persons that handle raw and processed animal foods of potential risks and proper food-handling practices are of the highest priority.
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It is recommended that the recently proposed FDA criteria for frozen crab cakes, frozen fish cakes, frozen fish sticks, and raw breaded shrimp be reviewed and evaluated according to the plan proposed in Chapter 11. Processed Animal Products Though such products as ground meat, poultry parts, and fish fillets are classified as processed, the safety and spoilage problems involved are the same as discussed above relative to raw animal products.
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In the processing of fruits and vegetables for canning, drying, and freezing, there are opportunities for microbial buildup on equipment and growth in the food. Guidelines that limit counts of microorganisms or utilize microscopic counts for molds are recommended as a means of monitoring critical control points and promoting good processing conditions.
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The success of this program should serve as a model to other segments of the food industry. Though finished-product microbiological criteria play no role in assuring the acceptability of finished products, guidelines are used in monitoring critical control points including equipment cleaning and sanitizing, microbial buildup during operations, and the microbiological quality of chill water.
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Spices containing high numbers of sporeforming bacteria may cause spoilage during the heat processing of certain luncheon meats; those containing thermophilic sporeformers may cause spoilage of canned foods. In these instances, spices as ingredients constitute a critical control point and are generally monitored via specifications.
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Bottled Water, Processing Water, and Ice Bottled drinking water must be prepared from a safe source and must be processed, bottled, held, and transported under sanitary conditions. There is no epidemiological evidence to indicate that bottled drinking water sold in the United States offers a health hazard to the public.
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guidelines for monitoring critical control points in processing and in the plant environment. EXPANSION OF THE HACCP SYSTEM IN FOOD PROTECTION PROGRAMS Despite the successful application of HACCP in the control of the safety and quality of low-acid canned foods, this approach has not been universally adopted by either industry or regulatory agencies in the control of other foods (see Chapter 101.
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Industry recognizes that records of observations are needed for meaningful food protection, e.g., monitoring results from critical control points. But identification of which records are relevant for regulatory purposes is an issue of major disagreement.
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