9/9/2016 Food Learning Objectives 1.Differentiate among the various microbiological criteria in foods 2.Identify national and international agencies involved in Chapter 6 AN INTRODUCTION establishing microbiological criteria 3. Recognize how indicator organismsare used in Indicator microbiological criteria Microorganisms and 4.Understand why some sampling plans are more stringent than others Microbiological 5.Identify organisms and types of foods for which zero Criteria tolerance has been established 6.ro Microbiological Criteria in Foods Purpose of Microbiological Criteria in Foods Microbiological criteria are tools used in To ensure that a product has been assessing the safety and quality of foods produced under sanitary conditions and A microbiological criterion defines the is microbiologically safe to consume acceptability of a product or a food lot, Microbes are found in most raw and based on the absence or presence,or finished food products number of microorganisms including Certain bacteria,even we're not parasites,and/or quantity of their pathogens,may be safe ALL BAD toxins/metabolites,per unit(s)of mass, volume,area or lot in food,depending on the food product 9/9/2016 1 Chapter 6 Indicator Microorganisms and Microbiological Criteria Learning Objectives 1. Differentiate among the various microbiological criteria in foods 2. Identify national and international agencies involved in establishing microbiological criteria 3. Recognize how indicator organisms are used in microbiological criteria 4. Understand why some sampling plans are more stringent than others 5. Identify organisms and types of foods for which zero tolerance has been established 6. Identify and list steps required to manage microbiological hazards in foods Microbiological Criteria in Foods • Microbiological criteria are tools used in assessing the safety and quality of foods • A microbiological criterion defines the acceptability of a product or a food lot, based on the absence or presence, or number of microorganisms including parasites, and/or quantity of their toxins/metabolites, per unit(s) of mass, volume, area or lot Purpose of Microbiological Criteria in Foods To ensure that a product has been produced under sanitary conditions and is microbiologically safe to consume • Microbes are found in most raw and finished food products • Certain bacteria, even pathogens, may be safe in food, depending on the food product