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An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
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Size: 456 pages, 6 x 9

Publication Year:1985

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ISBN-10: 0-309-07471-1
ISBN-13: 978-0-309-07471-1 		$113.75   Add to Cart

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

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."

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