An Evaluation of the Role of Microbiological Criteria for by Subcommittee on Microbiological Criteria;Committee on Food

By Subcommittee on Microbiological Criteria;Committee on Food Protection;Institute of Medicine;National Research Council

The protection and caliber of the U.S. nutrients provide rely on a complete application of cautious microbiological regulate. Microbiological standards, which determine applicable degrees of microorganisms in meals and foodstuff parts, are an important a part of this kind of software. Says ASM information, "This ebook offers not just an educated and target overview of microbiological standards for a large choice of meals and particular pathogens and the committee's innovations relating to these standards, however it additionally offers an outstanding reference publication at the utilized microbiological points of nutrition caliber assurance".

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Processed Meats 1. Microbiological guidelines for raw ground beef and for perishable raw salted and salted cured meat should be applied at the processing level to assess the microbiological condition of the raw materials used, the effectiveness of equipment sanitation and the microbiological condition of the freshly processed product. Application of microbiological criteria to these products after they have entered trade channels is of little value. 2. The processor should apply microbiological criteria for Salmonella in evaluating cooked roast beef at the processing facility before it is shipped to distribution channels.

Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted. Please use the print version of this publication as the authoritative version for attribution. RECOMMENDATIONS 4. a. b. c. 5. 6. 7. 8. 34 refrigeration in vacuum or in modified gaseous atmospheres specifically relative to opportunities for growth and toxin production by C. botulinum.

As a corollary, a perishable food may have a low APC, yet constitute a health hazard. DEFINITIONS, PURPOSES, AND NEEDS FOR MICROBIOLOGICAL CRITERIA (CHAPTER 2) 1. Microbiological standards should be considered only when: a. there is evidence to indicate that a problem exists between a food and outbreaks of foodborne disease and that the standard will alleviate the problem; b. exceeding the limits is evidence that the food contains decomposed ingredients, and/or is evidence of preparation, packaging, or storage of the food under grossly poor conditions; or c.

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