An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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A Summary Responses to Specific Contract Items
A Summary Responses to Specific Contract Items
Pages 339-365
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From page 339... ...
I The contractor will initiate a reevaluation of sampling plans employed for various classes of foods and food ingredients that are determining Salmonella presence in raw and finished food and food ingredients that are subject to Salmonella contam 1 ination.' The Committee on Salmonella of the National Research Council (NRC, 1969)
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From page 340... ...
Category IV foods with one hazard characteristic Category V foods with none of the three hazard characteristics. TABLE A-l Categories of Food Products Based on Product Hazard Characteristics Hazard characteristics Type of Food A B C Category Intended for infants, aged, and infirm Intended for general use + O O + + or 0 + or 0 + + O O + O O O O + II III III III IV IV IV V aA = Product contains sensitive ingredient.
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From page 341... ...
It will be noted that within each category, two sampling plans are provided, one permitting acceptance only if all analytical units tested are found negative for Salmonella, the other permitting a single positive result. For example, for products in Category I, one sampling plan permits acceptance if each of 60 25-g analytical units is analyzed and found negative.
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From page 342... ...
The Interagency-Industry Committee on Salmonella Control in Foods submitted its report to the FDA in October 1970, and the report was published in March 1971 (Foster, 1971~. This report embraced the recommendations of the Committee on Salmonella both with respect to the establishment of categories of food products based upon product hazard characteristics and the sampling and analytical plans for determination of the acceptability of questioned lots.
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From page 343... ...
The following tabulation shows the number of sample units to be collected in each food category: II Food Number of Category Sample Units 60 30 III 15 The categorization of foods and the sampling plans prescribed in the 1978 edition of the Bacteriological Analytical Manual depart both in philosophy and substance from those contained in the 1976 edition of the BAM. Likewise, of course, they depart from the recommendations of the NAS Committee on Salmonella and those of the Interagency-Industry Committee on Salmonella Control in Foods.
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From page 344... ...
But, as indicated above, the present FDA system would classify foods containing sensitive ingredients in Category III if such foods were normally subjected to a process lethal to Salmonella between the time of sampling and consumption. The NRC Committee on Salmonella would classify the same foods in Category I if they contained a sensitive ingredient regardless of their "normal" subsequent handling.
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From page 345... ...
Pasteurized eggs, egg products from pasteurized eggs; unpasteurized eggs and egg products from unpasteurized eggs for consumption without further cooking 16 Canned and cured fish, vertebrates; other fish products; fresh and frozen raw oysters and raw clams, shellfish and crustacean products; smoked fish, shellfish, and crustaceans for consumption 17 Unflavored gelatin 20-22 Fresh, frozen, and canned fruits and juices, concentrates, and nectars; dried fruits 33 34 35 for consumption; jams, jellies, preserves, and butters 23 Nuts and nut products for consumption 26 Oils consumed directly without further processing; oleomargarine 27 Dressings and condiments (including mayonnaise) , salad dressing, vinegar 28 Spices, including salt; flavors and extracts 29 Soft drinks and water 30 Beverage bases 31 Coffee and tea Candy, chewing gum Chocolate and cocoa products Pudding mixes not cooked prior to consumption, gelatin products 36 Syrups, sugars, and honey 38 Soups 39 Prepared salads Food Category III Foods that would normally be subjected to a process lethal to Salmonella between the time of sampling and consumption.
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From page 346... ...
For example, one would certainly be more concerned with dry dessert and pudding mixes that are cooked prior to consumption or frozen dinners than with salad dressing or vinegar. Yet the former are classified in Category III and the latter in II.
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From page 347... ...
The present FDA scheme eliminates the "history of the food" as a determinant of the sampling plan when, indeed, the Committee on Salmonella gave equal weight to this and two other factors (kill step and potential of growth) in establishing its classification scheme' This subcommittee supports the recommendations of the NRC Committee on Salmonella with respect to the classification of foods into five categories and the establishment of sampling plans, the stringency of which is related to the degree of hazard.
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From page 348... ...
Adequate procedures are available for the aerobic plate count and the quantitation of coliform, fecal coliform, Escherichia colt, Staphylococcus aureus, Clostridium perfringens, enterococci, and yeasts and molds. Reliable procedures exist for the detection of Salmonella, staphylococcal enterotoxins, C
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From page 349... ...
From their original fecal, water, soil, or plant environment, coliform bacteria can reach the food processing and preparation environments and become established there. The principal value of determining coliform bacteria is as an index of postprocessing contamination of foods that are heat processed for safety.
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From page 350... ...
Thus, the presence of coliform bacteria in food does not mean that there was necessarily fecal contamination or that pathogens are present. Small numbers of coliform bacteria are normally present in raw milk and on vegetables, meats, poultry, fish, and many other raw foods.
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From page 351... ...
Additional information related to this contract item can be found in Chapters 4 and 5.
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From page 352... ...
cold is relatively heatsensitive, the presence of E cold in a heat-processed food, such as cooked crabmeat, for example, indicates underprocessing and/or postprocessing contamination through equipment, utensils, by persons handling the cooked food, or from cross-contamination with raw foods.
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From page 353... ...
Modifications of this procedure include a resuscitation step to recover injured cells. Additional advantages of the direct plating method include availability of results in 24 hours compared to 4 days or longer using conventional MPN procedures, better recovery from frozen samples, decreased requirement for laboratory media, and decreased cost for technical personnel.
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From page 354... ...
aureus, it is questionable whether the public health relevance of a processed food with levels of < 100 or < 10 S aureus per gram as determined by a direct plating method (Baird-Parker agar)
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From page 355... ...
cold counts in processed foods, namely: inferior quality raw materials and ingredients, inadequate heat processing, postheat processing contamination, and time-temperature abuse. However, this does not mean that these counts are affected to the same degree by these conditions.
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From page 356... ...
The incidence of foodborne illness caused by these pathogens will be reduced only if the potential presence of these organisms in raw foods of animal origin is taken into account and raw and processed animal foods are not mishandled. This involves application of the HACCP system at the food-processing plant and food service establishment (see Chapter 101.
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From page 357... ...
. Guidelines are useful for frozen vegetables to detect poor manufacturing practices following blanching.
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From page 358... ...
In the case of shellfish, the water and the product are checked for either coliform or fecal coliform bacteria, which are used as an index of potential fecal contamination. In processed foods,
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From page 359... ...
When conditions related to a food after it has left the processing plant result in the introduction of pathogens and/or growth of pathogens, and in some cases production of toxin, then tests for pathogens might be necessary during transportation, warehousing, or at the retail level. Tests for pathogens might even be appropriately made in food service establishments such as a large food preparation and catering establishment where mishandling may result in growth of pathogenic organisms and in some cases attendant toxin production.
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From page 360... ...
With certain processes the analysis of the finished product would not be particularly useful to assess good manufacturing practices, for example, with a product subjected to a heat treatment. There are many situations where evaluating manufacturing practices would require microbiological testing at points other than finished products, for example, sanitary conditions of equipment.
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From page 361... ...
Coliform bacteria are particularly valuable as indicators of postprocessing contamination of foods treated for safety. The validity of coliform counts as an indicator of insanitation and of time-temperature abuse requires a thorough understanding of the microbiology of a food.
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From page 362... ...
Low counts in a finished product or ingredient, therefore, do not necessarily indicate good manufacturing practices or even food safety. High aerobic plate counts, on the other hand, do not necessarily mean careless handling or lack of wholesomeness.
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From page 363... ...
This has been discussed extensively in Chapter 2. Additional information related to this contract item can be found in Chapters 2 and 5.
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From page 364... ...
XIII. An international comparative study of the MPN procedure and the Anderson-Baird-Parker direct plating method for the enumeration of Escherichia cold biotype 1 in raw meat.
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From page 365... ...
H Fleet 1981 An evaluation of the A-l most probable number and the Anderson and Baird-Parker plate count methods for enumerating Escherichia cold in the Sydney Rock oyster, Crassostrea commercialist J
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