An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
View larger
  • Status: Final Book



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."


  • Food and Nutrition — Policy, Reviews and Evaluations

Publication Info

456 pages | 6 x 9
ISBN: 978-0-309-07471-1

Table of Contents

skim chapter
Front Matter i-xvi
Executive Summary 1-14
Recommendations 15-40
1 Introduction 41-54
2 Definitions, Purposes, and Needs for Microbiological Criteria 55-64
3 Selection of Foods for Criteria Related to Safety 65-71
4 Selection of Pathogens as Components of Microbiological Criteria 72-103
5 Selection of Indicator Organisms and Agents as Components of Microbiological Criteria 104-131
6 Consideration of Sampling Associated With a Criterion 132-144
7 Consideration of Decision (Action) to be Taken When a Criterion (Limit) is Exceeded 145-151
8 Current Status of Microbiological Criteria and Legislative Bases 152-183
9 Application of Microbiological Criteria to Foods and Food Ingredients 184-307
10 Expansion of the HACCP System in Food Protection Programs 308-328
11 Plans of Action for Implementation of the HACCP System and of Microbiological Criteria for Foods and Food Ingredients 329-336
Appendixes 337-338
A Summary Responses to Specific Contract Items 339-365
B General Principles for the Establishment and Application of Microbiological Criteria for Foods 366-371
C International Microbiological Specifications 372-376
D Excerpts from the Regulations Pursuant to the Food and Drugs Act, a Statute of the Government of Canada 377-386
E Microbiological Criteria for Foods Purchased by the Military 387-394
F Raw Milk--An Editorial 395-398
G Report of the WHO/ICMSF Meeting on Hazard Analysis: Critical Control Point System in Food Hygiene 399-420
Index 421-436
Related Resources
Research Tools

Suggested Citation

National Research Council. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. Washington, DC: The National Academies Press, 1985.

Import this citation to:

Copyright Information

The National Academies Press (NAP) has partnered with Copyright Clearance Center's Rightslink service to offer you a variety of options for reusing NAP content. Through Rightslink, you may request permission to reprint NAP content in another publication, course pack, secure website, or other media. Rightslink allows you to instantly obtain permission, pay related fees, and print a license directly from the NAP website. The complete terms and conditions of your reuse license can be found in the license agreement that will be made available to you during the online order process. To request permission through Rightslink you are required to create an account by filling out a simple online form. The following list describes license reuses offered by the National Academies Press (NAP) through Rightslink:

  • Republish text, tables, figures, or images in print
  • Post on a secure Intranet/Extranet website
  • Use in a PowerPoint Presentation
  • Distribute via CD-ROM
  • Photocopy

Click here to obtain permission for the above reuses. If you have questions or comments concerning the Rightslink service, please contact:

Rightslink Customer Care
Tel (toll free): 877/622-5543
Tel: 978/777-9929

To request permission to distribute a PDF, please contact our Customer Service Department at 800-624-6242 for pricing.

To request permission to translate a book published by the National Academies Press or its imprint, the Joseph Henry Press, please click here to view more information.

Related Books more

More by the Institute of Medicine more