The safety and quality of the U.S. food supply depend on a total program of careful microbiological control. Microbiological criteria, which establish acceptable levels of microorganisms in foods and food ingredients, are an essential part of such a program. Says ASM News, "This book provides not only an informed and objective evaluation of microbiological criteria for a wide variety of foods and specific pathogens and the committee's recommendations regarding those criteria, but it also provides an excellent reference book on the applied microbiological aspects of food quality assurance."

Table of Contents


Front Matter
Executive Summary
Recommendations
1 Introduction
2 Definitions, Purposes, and Needs for Microbiological Criteria
3 Selection of Foods for Criteria Related to Safety
4 Selection of Pathogens as Components of Microbiological Criteria
5 Selection of Indicator Organisms and Agents as Components of Microbiological Criteria
6 Consideration of Sampling Associated With a Criterion
7 Consideration of Decision (Action) to be Taken When a Criterion (Limit) is Exceeded
8 Current Status of Microbiological Criteria and Legislative Bases
9 Application of Microbiological Criteria to Foods and Food Ingredients
10 Expansion of the HACCP System in Food Protection Programs
11 Plans of Action for Implementation of the HACCP System and of Microbiological Criteria for Foods and Food Ingredients
Appendixes
A Summary Responses to Specific Contract Items
B General Principles for the Establishment and Application of Microbiological Criteria for Foods
C International Microbiological Specifications
D Excerpts from the Regulations Pursuant to the Food and Drugs Act, a Statute of the Government of Canada
E Microbiological Criteria for Foods Purchased by the Military
F Raw Milk--An Editorial
G Report of the WHO/ICMSF Meeting on Hazard Analysis: Critical Control Point System in Food Hygiene
Index