An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

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An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985)
Institute of Medicine (IOM)

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Page
68

Front Matter (R1-R16)

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)