By Subcommittee on Microbiological Criteria;Committee on Food Protection;Institute of Medicine;National Research Council
The protection and caliber of the U.S. meals offer depend upon a complete software of cautious microbiological keep watch over. Microbiological standards, which determine applicable degrees of microorganisms in meals and nutrients elements, are an important a part of any such software. Says ASM information, "This ebook offers not just an educated and target overview of microbiological standards for a wide selection of meals and particular pathogens and the committee's thoughts concerning these standards, however it additionally presents a very good reference publication at the utilized microbiological elements of nutrients caliber assurance".
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Additional info for An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
Aureus to grow in whipped butter has been demonstrated. Regulatory agencies should encourage manufacturers of whipped butter to routinely apply in-plant guidelines for the APC and S. aureus at critical control points of manufacture. Whey cream as an ingredient in butter manufacture (or any formulated product) should be tested for staphylococcal thermonuclease before use; product showing a positive test should either not be used or be further tested to confirm presence or absence of staphylococcal enterotoxins.
Eggs and Egg Products 1. It is recommended that the USDA adopt the sampling plans suggested by the National Research Council Committee on Salmonella (NRC, An Evaluation of the Salmonella Problem, 1969). 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.
Please use the print version of this publication as the authoritative version for attribution. RECOMMENDATIONS 36 Canned Foods: Low-Acid, Acid, and Water Activity Controlled In the United States, thermally processed foods commercially packaged in hermetically sealed containers have an excellent health record. Control of safety and stability of these foods is best accomplished by monitoring a series of critical control points by physical and chemical control tests. These measures, embodied in federal regulations, should be continued and strengthened when necessary.
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