By Subcommittee on Microbiological Criteria;Committee on Food Protection;Institute of Medicine;National Research Council
The protection and caliber of the U.S. nutrition provide depend upon a complete software of cautious microbiological keep watch over. Microbiological standards, which identify applicable degrees of microorganisms in meals and meals materials, are a vital a part of any such software. Says ASM information, "This ebook presents not just an educated and target overview of microbiological standards for a large choice of meals and particular pathogens and the committee's techniques relating to these standards, however it additionally presents an outstanding reference e-book at the utilized microbiological elements of meals caliber assurance".
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Extra resources for An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
Such a food is considered sensitive to the presence of the particular pathogen. Based on current information, the rationale for determining whether a pathogen or toxin of concern should be designated in a microbiological criterion for a food sensitive to it is given in Chapter 4 and provides the bases for the following recommendations: Pathogens Clostridium botulinum 1. C. botulinum should not be designated in microbiological criteria for application in the routine surveillance of sensitive foods.
These problems were largely overcome with the application of HACCP to low-acid canned foods. They continue to be a problem in other segments of the food industry. A particularly sensitive issue relates to access to industry records. , monitoring results from critical control points. But identification of which records are relevant for regulatory purposes is an issue of major disagreement. Much of the information in question may relate to manufacturing practices that may be proprietary. The regulator should have access to monitoring results at critical control points and the actions taken by the processor when limits are exceeded.
Routine application of the standard to shellfish at wholesale and retail markets would not be an effective control measure and should not be used for this purpose. Ciguatera Toxin(s) There are no federal or state surveillance programs for preventing the occurrence of ciguatera fish poisoning other than some educational effort to emphasize the hazard of toxic fish due to the presence of this toxin(s). Until the factors responsible for toxic concentrations of the toxin(s) in fish are clarified and specific and practical assay methods for the toxin(s) become available, microbiological criteria would have no meaning and should not be established.
An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients by Subcommittee on Microbiological Criteria;Committee on Food Protection;Institute of Medicine;National Research Council