9/9/2016 Purpose of Microbiological Criteria in Foods Microbiological criteria are used to assess: To distinguish between acceptable and unacceptable 1.Safety of food products or food-processing practices 2.Adherence to good manufacturing Numbers and types of microbes associated with practices (GMPs) foods may be used to judge safety and quality 3.Shelf life of perishable foods Safety-absence,presence,or level of pathogens and their toxins and the expected control or 4.Suitability of a food or ingredient for destruction of them a particular purpose Spoilage-level of spoilage microbes and their control measures reflects food quality Microbiological criteria ensure the safety Indicator organisms may be used to assess and quality of foods microbial quality or safety Assessing a Need for Microbiological Criteria Microbiological Criteria Include 1.Evidence of a health hazard based on 1.A statement identifying the food and the epidemiological data or a hazard analysis microbe and/or toxins of concern 2.Nature of the food's normal microbial makeup 2.Lab methods for detection and 3.Ability of the food to support microbial growth quantification of each microbe of concern 4.Effect of processing on the microflora of the food 3.Sampling plan 5.Potential for microbial contamination and/or 4.Microbiological limits for the food growth during processing,handling,storage,and distribution 5.Number of samples required to confirm these limits 6.Spoilage potential and GMPs 29/9/2016 2 To distinguish between acceptable and unacceptable products or food-processing practices • Numbers and types of microbes associated with foods may be used to judge safety and quality • Safety - absence, presence, or level of pathogens and their toxins and the expected control or destruction of them • Spoilage – level of spoilage microbes and their control measures reflects food quality • Indicator organisms may be used to assess microbial quality or safety Purpose of Microbiological Criteria in Foods Microbiological criteria are used to assess: 1. Safety of food 2. Adherence to good manufacturing practices (GMPs) 3. Shelf life of perishable foods 4. Suitability of a food or ingredient for a particular purpose Microbiological criteria ensure the safety and quality of foods Assessing a Need for Microbiological Criteria 1. Evidence of a health hazard based on epidemiological data or a hazard analysis 2. Nature of the food’s normal microbial makeup 3. Ability of the food to support microbial growth 4. Effect of processing on the microflora of the food 5. Potential for microbial contamination and/or growth during processing, handling, storage, and distribution 6. Spoilage potential and GMPs Microbiological Criteria Include 1. A statement identifying the food and the microbe and/or toxins of concern 2. Lab methods for detection and quantification of each microbe of concern 3. Sampling plan 4. Microbiological limits for the food 5. Number of samples required to confirm these limits