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 rely on a complete application of cautious microbiological regulate. Microbiological standards, which determine applicable degrees of microorganisms in meals and foodstuff components, are a vital a part of the sort of software. Says ASM information, "This ebook offers not just an educated and aim evaluate of microbiological standards for a wide selection of meals and particular pathogens and the committee's ideas concerning these standards, however it additionally presents an exceptional reference ebook at the utilized microbiological points of nutrients caliber assurance".
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Additional resources for An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
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. This packaging/storage method is not recommended for raw seafoods until the safety of this practice is validated. Additional research efforts are recommended to evaluate the significance of Vibrio species associated with diseases in humans, specifically to: detect and enumerate more effectively pathogenic strains of V. parahaemolyticus; determine the distribution of V.
Fetus subsp. jejuni, including practical methods for detection, enumeration, and control of these organisms. Processed Poultry Products 1. To obtain safety and optimum shelf-life of processed poultry, a HACCP system should be developed for each group of products. 2. Shelf-life and quality characteristics of refrigerated tray-pack products should be controlled by monitoring critical control points such as the microbiological condition of carcasses used, sanitary handling of the product during cut-up operations, sanitary condition of equipment, and time-temperature profile of product during processing and storage.
1. A HACCP system tailored to the specific processing conditions and careful monitoring of critical control points such as sanitary condition of equipment, employee practices, carcass washing, cooling, and storage procedures should be applied to obtain optimum quality characteristics and shelf-life of freshly processed carcasses and to keep the number of pathogens at the lowest possible level. 2. Microbiological guidelines that are part of such HACCP programs should include (a) periodic evaluation of equipment surfaces to check cleaning and sanitation procedures, and (b) evaluation of processing practices by examination (aerobic plate count and coliforms) of freshly processed carcasses.