Note: An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients -- Copyright -- Foreword -- Acknowledgments -- Contents -- Executive Summary -- INTRODUCTION -- BASIC CONSIDERATIONS -- APPLICATION OF MICROBIOLOGICAL CRITERIA TO FOODS AND FOOD INGREDIENTS -- Dairy Products -- Raw Meats and Poultry -- Fish, Molluscs, and Crustaceans -- Processed Animal Products -- Eggs and Egg Products -- Fruits and Vegetables -- Fruit Beverages -- Canned Foods -- Cereals and Cereal Products -- Fats and Oils -- Sugar, Cocoa, Chocolate, and Confectioneries -- Spices -- Yeasts -- Formulated Foods -- Nuts -- Miscellaneous Additives -- Bottled Water, Processing Water, and Ice -- Pet Foods -- EXPANSION OF THE HACCP SYSTEM IN FOOD PROTECTION PROGRAMS -- PLANS OF ACTION -- Recommendations -- INTRODUCTION (CHAPTER 1) -- DEFINITIONS, PURPOSES, AND NEEDS FOR MICROBIOLOGICAL CRITERIA (CHAPTER 2) -- SELECTION OF FOODS FOR CRITERIA RELATED TO SAFETY (CHAPTER 3) -- SELECTION OF PATHOGENS AS COMPONENTS OF MICROBIOLOGICAL CRITERIA (CHAPTER 4) -- Pathogens -- Clostridium botulinum -- Shigella -- Vibrio cholerae -- Brucella and Mycobacterium bovis -- Viruses -- Paralytic Shellfish Poison (PSP) -- Ciguatera Toxin(s) -- Mycotoxins -- Salmonella -- Pathogenic Escherichia coli (PEC) -- Streptococcus pyogenes -- Staphylococcus aureus -- Clostridium perfringens -- Bacillus cereus -- Vibrio parahaemolyticus -- Coxiella burnetii -- Histamine -- Yersinia enterocolitica -- Campylobacter fetus subsp. jejuni -- Trichinella spiralis -- General Actions -- Research -- Morbidity and Mortality Weekly Reports -- SELECTION OF INDICATOR ORGANISMS AND AGENTS AS COMPONENTS OF MICROBIOLOGICAL CRITERIA (CHAPTER 5) -- Aerobic Plate Count -- Direct Microscopic Count -- Microscopic Mold Counts -- Machinery Mold -- Yeast and Mold Counts -- Heat-Resistant Molds -- Thermophilic Spore Count. , Dye or Indicator Reduction Time -- pH -- Trimethylamine and Total Volatile Nitrogen (TMA and TVN) -- Indole -- Ethanol -- Diacetyl -- Histamine -- LLT and ATP -- Staphylococci -- Escherichia coli -- Fecal Coliforms -- Enterococci -- Pseudomonas aeruginosa -- Coliform Bacteria -- Enterobacteriaceae -- Thermonuclease Test (TNase) -- Aflatoxin Detection by Ultraviolet Light -- Phosphatase Test -- CONSIDERATIONS OF SAMPLING ASSOCIATED WITH A CRITERION (CHAPTER 6) -- CONSIDERATION OF DECISION (ACTION) TO BE TAKEN WHEN A CRITERION (LIMIT) IS EXCEEDED (CHAPTER 7) -- CURRENT STATUS OF MICROBIOLOGICAL CRITERIA AND LEGISLATIVE BASES (CHAPTER 8) -- APPLICATION OF MICROBIOLOGICAL CRITERIA TO FOODS AND FOOD INGREDIENTS (CHAPTER 9) -- Dairy Products -- Raw Meats -- Processed Meats -- Raw (Eviscerated, Ready-To-Cook) Poultry -- Processed Poultry Products -- Eggs and Egg Products -- Fish, Molluscs, and Crustaceans -- Fruits and Vegetables -- Fruit Beverages -- Canned Foods: Low-Acid, Acid, and Water Activity Controlled -- Cereals and Cereal Products -- Fats and Oils -- Peanut Butter -- Salad Dressings and Mayonnaise -- Sugar, Cocoa, Chocolate, and Confectioneries -- Spices -- Yeasts -- Formulated Foods -- Nuts -- Miscellaneous Additives -- Bottled Water, Processing Water, and Ice -- Pet Foods -- IMPLEMENTATION OF THE HACCP SYSTEM IN FOOD PROTECTION SYSTEMS (CHAPTER 10) -- PLANS OF ACTION FOR IMPLEMENTATION OF THE HACCP SYSTEM AND OF MICROBIOLOGICAL CRITERIA (CHAPTER 11) -- 1 Introduction -- SOURCES OF MICROORGANISMS IN FOODS -- MICROBIAL ACTIVITIES IN FOODS -- Historical Aspects -- Spoilage, Pathogenic, and Useful Microorganisms -- Food as a Selective Environment -- Microflora of Processed Foods -- CONTROL OF MICROORGANISMS IN FOODS -- APPROACHES TO MICROBIOLOGICAL CONTROL IN FOODS -- Education and Training Programs -- Inspection of Facilities and Operations. , Microbiological Testing -- Composite Programs -- The Hazard Analysis Critical Control Point (HACCP) System -- THE CURRENT ROLE OF CRITERIA IN MICROBIOLOGICAL CONTROL IN FOODS -- CONSIDERATIONS IN ESTABLISHING CRITERIA -- THE CURRENT REPORT -- REFERENCES -- 2 Definitions, Purposes, and Needs for Microbiological Criteria -- DEFINITIONS -- Components of a Microbiological Criterion -- Mandatory and Advisory Criteria -- Types of Microbiological Criteria -- Standard -- Guideline -- Specification -- PURPOSES -- NEED FOR ESTABLISHMENT -- APPLICATIONS OF CRITERIA -- Standards -- Guidelines -- Specifications -- RELATIONSHIP TO CODEX -- ATTRIBUTES OF QUALITY AMENABLE TO MEASUREMENT BY MICROBIOLOGICAL CRITERIA -- REFERENCES -- 3 Selection of Foods for Criteria Related to Safety -- EPIDEMIOLOGICAL EXPERIENCE -- OPPORTUNITIES FOR CONTAMINATION -- OPPORTUNITIES FOR GROWTH -- OPPORTUNITIES FOR SURVIVAL -- PROCESSING CONDITIONS -- SUSCEPTIBILITY OF PROBABLE CONSUMERS -- ULTIMATE TREATMENT -- REFERENCES -- 4 Selection of Pathogens as Components of Microbiological Criteria -- INTRODUCTION -- PATHOGENS -- Severe Hazards -- Clostridium botulinum -- Shigella -- Vibrio cholerae -- Salmonella -- Brucella abortus, Brucella melitensis, Brucella suis, and Mycobacterium bovis -- Viruses -- Fish and Shellfish Toxins -- Mycotoxins -- Moderate Hazards, Potentially Extensive Spread -- Salmonella -- Pathogenic Escherichia coli (PEC) -- Streptococcus pyogenes (Lancefield Group A, beta hemolytic) -- Moderate Hazards, Limited Spread -- Staphylococcus aureus -- Clostridium perfringens -- Bacillus cereus -- Vibrio parahaemolyticus -- Coxiella burnetii -- Histamine Poisoning -- Yersinia enterocolitica -- Campylobacter -- Trichinella spiralis -- REFERENCES -- 5 Selection of Indicator Organisms and Agents as Components of Microbiological Criteria. , ASSESSMENT OF NUMBERS OF MICROORGANISMS AND/OR MICROBIAL ACTIVITY -- Estimating Numbers of Microorganisms -- Aerobic Plate Count -- Thermoduric, Psychrotrophic, Thermophilic, Proteolytic, and Lipolytic Counts -- Direct Microscopic Count -- Microscopic Mold Counts -- Yeast and Mold Counts -- Heat-resistant Molds -- Thermophilic Spore Count -- Measuring Metabolic Products -- Organoleptic Examination -- Dye or Indicator Reduction Time -- pH -- Trimethylamine and Total Volatile Nitrogen -- Indole -- Ethanol -- Diacetyl -- Histamine -- Limulus Amoebocyte Lysate Test -- Extract Release Volume -- Adenosine Triphosphate -- ASSESSMENT OF INDICATORS -- Indicators of Potential Human or Fecal Contamination or Possible Presence of Pathogens -- Staphylococci -- Escherichia coli -- Fecal Coliforms -- Enterococci -- Pseudomonas aeruginosa -- Indicators of Post-Heat Processing Contamination -- Coliform Bacteria -- Enterobacteriaceae -- TESTS FOR OTHER COMPONENTS -- Tests for Metabolic Products of Pathogens That Indicate a Health Hazard -- Thermonuclease Test for Evidence of Growth of Staphylococci and Presence of Enterotoxins -- Aflatoxin Detection by Ultraviolet Light -- Test for Phosphatase -- REFERENCES -- 6 Consideration of Sampling Associated With a Criterion -- 2-CLASS ATTRIBUTES SAMPLING PLANS -- 3-CLASS ATTRIBUTES SAMPLING PLANS -- VARIABLES SAMPLING PLANS -- OPERATING CHARACTERISTIC CURVES -- ESTABLISHING LIMITS -- RESAMPLING -- APPLICATIONS -- REFERENCES -- 7 Consideration of Decision (Action) to be Taken When a Criterion (Limit) is Exceeded -- DECISION CATEGORIES -- Evidence of Existence of a Direct Health Hazard -- Evidence That a Direct Health Hazard Could Develop -- Indications That a Product Was Not Produced Under Conditions Assuring Safety -- Indications That a Raw Material May Adversely Affect Shelf-Life. , Evidence That a Critical Control Point Is Not Under Control -- REFERENCES -- 8 Current Status of Microbiological Criteria and Legislative Bases -- INTRODUCTION -- Early Programs in the United States -- Current Levels of Concern and Application -- INTERNATIONAL ACTIVITIES -- Joint FAO/WHO Food Standards Program -- European Economic Community -- International Commission on Microbiological Specifications for Foods (ICMSF) -- Canadian Microbiological Standards for Foods -- U.S. FEDERAL AGENCIES -- Food and Drug Administration (FDA) -- Compliance Policy Guides -- Food Defect Action Levels -- Efforts for Microbiological Standards -- Cooperative Programs -- United States Department of Agriculture (USDA) -- Dairy Products -- Dry Milk Products -- Egg Products -- Meat and Poultry Products -- National Marine Fisheries Service (NMFS) -- History -- Current Cooperative Agreements -- Research -- U.S. Army Natick Research and Development Center -- Federal and Regional Level Cooperation -- State Level -- City-County (Local) Level -- INDUSTRY -- REFERENCES -- 9 Application of Microbiological Criteria to Foods and Food Ingredients -- INTRODUCTION -- A. DAIRY PRODUCTS -- Introduction -- Sensitivity of Products Relative to Quality -- Sensitivity of Products Relative to Safety -- Dried Milk -- Cheese -- Fluid Milk -- References -- B. RAW MEATS -- Sensitivity of Products Relative to Safety and Quality -- Need for Microbiological Criteria -- References -- C. PROCESSED MEATS -- Introduction -- Sensitivity of Products Relative to Safety and Quality -- Raw Ground Beef -- Perishable Raw Salted and Salted Cured Meats -- Shelf-Stable Raw Salted and Salted Cured Meats -- Cooked Uncured Meats -- Cooked Cured Meats -- Fermented Sausages -- Canned Uncured Meat -- Shelf-Stable Canned Cured Meats -- Perishable Canned Cured Meats -- Dried Meats -- Need for Microbiological Criteria. , Raw Ground Beef.