By Subcommittee on Microbiological Criteria;Committee on Food Protection;Institute of Medicine;National Research Council
The security and caliber of the U.S. foodstuff offer depend upon a complete application of cautious microbiological regulate. Microbiological standards, which determine applicable degrees of microorganisms in meals and meals constituents, are an important a part of any such software. Says ASM information, "This publication presents not just an educated and goal 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 a superb reference ebook at the utilized microbiological facets of foodstuff caliber assurance".
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Extra resources for An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
6. Present inspections of food-processing facilities and operations by regulatory agencies such as the USDA should be made more costeffective by application of the HACCP concept. 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.
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. The issue of access of records should be reviewed and resolved, as it is a serious impediment to expansion of the HACCP concept. Relative to HACCP, the subcommittee concluded that there should be no need for regulatory access to proprietary information having no relevance to food quality or safety.
Depending upon the ultimate use of the product, egg products should be classified as Category I or Category II products. 2. The sampling plans utilized by the USDA for confirmation and surveillance are even less stringent than those employed for certification. It is recommended that in connection with these programs Category I or Category II sampling plans be utilized. 3. The USDA provides for retesting of lots found positive for Salmonella , though plants with known Salmonella problems are not permitted to resample.