An evaluation of the role of microbiological criteria for foods and food ingredients / Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council.

Format:

Book

Author/Creator:

National Research Council (U.S.). Food Protection Committee. Subcommittee on Microbiological Criteria.

Language:

English

Subjects (All):

Food--Microbiology--Congresses.

Food.

Food poisoning--Congresses.

Food poisoning.

Physical Description:

1 online resource (452 p.)

Place of Publication:

Washington, D.C. : National Academy Press, 1985.

Language Note:

English

Summary:

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."

Contents:

""An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients""; ""Copyright""; ""Foreword""; ""Acknowledgments""; ""Contents""; ""Executive Summary""; ""INTRODUCTION""; ""BASIC CONSIDERATIONS""; ""APPLICATION OF MICROBIOLOGICAL CRITERIA TO FOODS AND FOOD INGREDIENTS""; ""Dairy Products""; ""Raw Meats and Poultry""; ""Fish, Molluscs, and Crustaceans""; ""Processed Animal Products""; ""Eggs and Egg Products""; ""Fruits and Vegetables""; ""Fruit Beverages""; ""Canned Foods""; ""Cereals and Cereal Products""; ""Fats and Oils""

""Sugar, Cocoa, Chocolate, and Confectioneries""""Spices""; ""Yeasts""; ""Formulated Foods""; ""Nuts""; ""Miscellaneous Additives""; ""Bottled Water, Processing Water, and Ice""; ""Pet Foods""; ""EXPANSION OF THE HACCP SYSTEM IN FOOD PROTECTION PROGRAMS""; ""PLANS OF ACTION""; ""Recommendations""; ""INTRODUCTION (CHAPTER 1)""; ""DEFINITIONS, PURPOSES, AND NEEDS FOR MICROBIOLOGICAL CRITERIA (CHAPTER 2)""; ""SELECTION OF FOODS FOR CRITERIA RELATED TO SAFETY (CHAPTER 3)""; ""SELECTION OF PATHOGENS AS COMPONENTS OF MICROBIOLOGICAL CRITERIA (CHAPTER 4)""; ""Pathogens""; ""Clostridium botulinum""

""Shigella""""Vibrio cholerae""; ""Brucella and Mycobacterium bovis""; ""Viruses""; ""Paralytic Shellfish Poison (PSP)""; ""Ciguatera Toxin(s)""; ""Mycotoxins""; ""Salmonella""; ""Pathogenic Escherichia coli (PEC)""; ""Streptococcus pyogenes""; ""Staphylococcus aureus""; ""Clostridium perfringens""; ""Bacillus cereus""; ""Vibrio parahaemolyticus""; ""Coxiella burnetii""; ""Histamine""; ""Yersinia enterocolitica""; ""Campylobacter fetus subsp. jejuni""; ""Trichinella spiralis""; ""General Actions""; ""Research""; ""Morbidity and Mortality Weekly Reports""

""SELECTION OF INDICATOR ORGANISMS AND AGENTS AS COMPONENTS OF MICROBIOLOGICAL CRITERIA (CHAPTER 5)""""Aerobic Plate Count""; ""Direct Microscopic Count""; ""Microscopic Mold Counts""; ""Machinery Mold""; ""Yeast and Mold Counts""; ""Heat-Resistant Molds""; ""Thermophilic Spore Count""; ""Dye or Indicator Reduction Time""; ""pH""; ""Trimethylamine and Total Volatile Nitrogen (TMA and TVN)""; ""Indole""; ""Ethanol""; ""Diacetyl""; ""Histamine""; ""LLT and ATP""; ""Staphylococci""; ""Escherichia coli""; ""Fecal Coliforms""; ""Enterococci""; ""Pseudomonas aeruginosa""; ""Coliform Bacteria""

""Enterobacteriaceae""""Thermonuclease Test (TNase)""; ""Aflatoxin Detection by Ultraviolet Light""; ""Phosphatase Test""; ""CONSIDERATIONS OF SAMPLING ASSOCIATED WITH A CRITERION (CHAPTER 6)""; ""CONSIDERATION OF DECISION (ACTION) TO BE TAKEN WHEN A CRITERION (LIMIT) IS EXCEEDED (CHAPTER 7)""; ""CURRENT STATUS OF MICROBIOLOGICAL CRITERIA AND LEGISLATIVE BASES (CHAPTER 8)""; ""APPLICATION OF MICROBIOLOGICAL CRITERIA TO FOODS AND FOOD INGREDIENTS (CHAPTER 9)""; ""Dairy Products""; ""Raw Meats""; ""Processed Meats""; ""Raw (Eviscerated, Ready-To-Cook) Poultry""; ""Processed Poultry Products""

""Eggs and Egg Products""

Notes:

Description based upon print version of record.

Includes bibliographies and index.

ISBN:

0-309-55463-2