Chapter 13 Microbiological Criteria - Food Standards Agency

Meat Industry Guide Page 1 | Chapter 13 Microbiological Criteria September 2017 Chapter 13 Microbiological Criteria 13. Introduction Meat category micro-organisms food safety and process hygiene Criteria Sources of micro-organisms Testing for micro-organisms Sources of advice and information Legal requirements for Microbiological Criteria A. Demonstration of compliance B. Microbiological testing against the Criteria C. Labelling D. Unsatisfactory results Official control requirements Applying procedures continuously and properly Annex 1. Sampling frequency for red meat carcases Annex 2. Sampling frequency for poultry meat carcases Meat Industry Guide Page 2 | Chapter 13 Microbiological Criteria September 2017 13.

certain pathogenic micro-organisms. It is generally recognised that the most significant food-borne hazards from fresh meat are bacteria which can cause disease in humans (pathogenic bacteria), such as Salmonella, Campylobacter and human pathogenic E.coli such as E.coli O157. Some of

Tags:

  Food, Bacteria, Pathogenic, Pathogenic bacteria

Information