MICRO ORGANISMS IN FOODS 2 Sampling for …

1 MICROORGANISMSIN FOODS 2 Sampling formicrobiologicalanalysis:Principles andspecificapplicationsSecond editionICMSFB lackwell Scientific PublicationsContents (continued)PART II. SPECIFIC PROPOSALS FORSAMPLING AND Sampling PLANS10 INTRODUCTION: THE APPLICATION AND USE OF CRITERIA127A. Format of commodity chapters127B. Selection and application of criteria128C. Choice of organisms129D. Selection of limits12911 Sampling PLANS FOR RAW MEATS130A. Reasons for sampling130B. Sampling plans132C. Sampling procedures135D. Sample collection136E. Test procedures13712 Sampling PLANS FOR PROCESSED MEATS139A. Reasons for sampling139B. Sampling plans14013 Sampling PLANS FOR POULTRY AND POULTRY PRODUCTS148A. Reasons for sampling148B.

2 Sampling plans149C. Sampling procedures154D. Test procedures15414 Sampling PLANS FOR FEEDS OF ANIMAL ORIGIN AND PETFOODS157A. Feeds157B. Pet foods158C. Choice of microbiological criteria15915 Sampling PLANS FOR MILK AND MILK PRODUCTS161A. Relatively perishable products161B. Relatively stable products162C. Sampling procedures16916 Sampling PLANS FOR EGGS AND EGG PRODUCTS175A. Sampling plans176B. Sampling procedures17917 Sampling PLANS FOR FISH AND SHELLFISH181A. Public health aspects of fish as human food181B. The basis for specific Sampling proposals184C. Sampling plans187D. Sampling procedures19318 Sampling PLANS FOR VEGETABLES, FRUITS, AND NUTS197A. Raw vegetables and fruits197B. Frozen vegetables and fruits198C.

3 Canned vegetables and fruits199D. Dried vegetables and fruits199E. Yeasts and single-cell proteins201F. Nuts201G. Sampling procedures20219 Sampling PLANS FOR SOFT DRINKS, FRUIT JUICES,CONCENTRATES, AND FRUIT PRESERVES20320 Sampling PLANS FOR CEREALS AND CEREAL PRODUCTS206A. Grains and flours206B. Frozen and dried pasta products210C. Frozen filled and topped bakery products210D. Sampling procedures and methods21121 Sampling PLANS FOR SPICES, CONDIMENTS, AND GUMS213A. International commerce213B. Collection of spices and gums214C. Microbiology of spices, gums, and herbs214D, Sampling plans21522 Sampling PLANS FOR FATS AND OILS21723 Sampling PLANS FOR SUGAR, COCOA, CHOCOLATE, ANDCONFECTIONERY219I. Sugar and related sweeteners219A.

4 Reasons for sampling219B. Sampling plaiis220II. Cocoa and chocolate221A. Reasons for sampling221B. Sampling plans222 III. Confectionery222A. Reasons for sampling223B. Sampling plans223IV. Sampling and testing procedures for cocoa, chocolate liquor,coatings containing cocoa, chocolate, and other confectionery22324 Sampling PLANS FOR FORMULATED FOODS226A. FOODS for infants and children228B. Sampling plans for FOODS for infants and children and for certaincategories of dietetic foods230C. Sampling procedures23225 Sampling PLANS FOR NATURAL MINERAL WATERS, OTHERBOTTLED WATERS, PROCESS WATERS, AND ICE234A. Definitions and economic importance of waters in international trade234B. Reasons for sampling236C. Sampling plans237D.

5 Sampling procedures241E. Test procedures24126 SHELF-STABLE CANNED FOODS244A. Recommended hygienic practices for canned foods245B. Integrity of containers245C. Cooling water245D. Incubation tests246E. Process validation and records246F. Sampling247 GLOSSARY 275 PART IISPECIFIC PROPOSALS FOR SAMPLINGAND Sampling PLANS10 Introduction:The application and useof criteriaThis chapter provides background information on the considerationswhich have led the Commission to propose microbiological criteria forsome commodities and not others. It also indicates how the criteriashould be interpreted and FORMAT OF COMMODITY CHAPTERSIn the first edition of this book FOODS were grouped on the basis ofcommodities ( , milk and milk products) or processes ( , frozenfoods, dried FOODS ).

6 In this edition the commodities grouping used inMicrobial Ecology of FOODS , vol. 2 (ICMSF 1980), has been followed withtwo exceptions. These are formulated FOODS , comprising raw materialsfrom several commodity groups, and low-acid canned products. Criteriafor formulated FOODS will depend on conditions of manufacture, the typesof raw materials used, the process, the intended distribution system, andshelf-life. Hence criteria are proposed only where a need has beendemonstrated and such information is available (see chapter 24,Formulated FOODS ). Sampling plans and microbiological tests are notrelevant to the safety of shelf-stable canned FOODS and are therefore notproposed.

7 Extensive cross-reference is made to the volume referred toabove (ICMSF 1980) so that information pertaining to the need for criteriaand the appropriate cases may readily be chapter discusses the microbiological hazards associated with acommodity group and, based on a consideration of their relevance, maypropose criteria . General Sampling procedures are dealt with in Chapter9, but if a commodity requires special Sampling proceduresReprinted from: Microorganisms in FOODS 2. Sampling for microbiological analysis : Principles and specificapplications. 2nd Ed. International Commission on microbiological Specifications for for Sampling and sample plansthese are detailed within the chapter .

8 For methods, reference is made toICMSF, 1978, or to other appropriate SELECTION AND APPLICATION OF CRITERIAI deally the control of microorganisms in FOODS is at the point of pro-duction, processing, or preparation for consumption (see chapter 7,Control at Source). However, for much food in international trade there isno knowledge of control at source or of the conditions used duringprocessing and handling. Therefore, there remains a need for criteria toassess the acceptability of FOODS at port of recommending a criterion for a product, the Commissiondecided that each product must meet the following conditions:1 The product must be in international There must be good epidemiological evidence that the product, orproduct group, has been implicated in food-borne disease and/or mayhave an inadequate shelf-life if Good Commercial Practice (GCP) hasnot been There must be good evidence, or good reason to believe, that theapplication of a criterion will reduce the health risk in food and/ oreffectively assess adherence to is important to consider some of the difficulties in expecting amicrobiological examination to portray the true microbiological conditionof food.

9 For example, a relatively few sample units may not accuratelyreflect the true microbiological status of a consignment, particularly if theconsignment is composed of several batches of food. In this case, if onlyone of the batches is defective, Sampling a portion of the consignmentmay not reveal the unacceptable part. The resulting decision, if applied tothe whole consignment, would be quite unsatisfactory. The samplingplans proposed in this book should whenever possible be applied toidentifiable lots (see definition of a lot, chapter 3, Section A).If at port of entry the intention is to safeguard against staphylococcalintoxication, a criterion for Staphylococcus aureus would not detect thehazard if the viable cells have died.

10 If epidemiological evidence showsthat this product constitutes a hazard, a more direct criterion would thenbe needed, such as one for thermonuclease or enterotoxin. If a criterion isapplied to a finished product it may be inadequate if a destructive processhas been applied ( , destruction of Staph. aureus, but with enterotoxinpersisting).Reprinted from: Microorganisms in FOODS 2. Sampling for microbiological analysis : Principles and specificapplications. 2nd Ed. International Commission on microbiological Specifications for application and use of criteria 129 The microbiological status of some FOODS changes continually duringstorage and distribution and is taken into account when selecting the case.