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    Handbook of Microbiological Criteria for Foods
    Handbook of Microbiological Criteria for Foods
    Handbook of Microbiological Criteria for Foods
    Ebook231 pages1 hour

    Handbook of Microbiological Criteria for Foods

    By Institute of Food Science & Technology

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    About this ebook

    This invaluable handbook provides practical working guidance for those involved in producing, using and interpreting microbiological criteria in the food and catering industries and brings together microbiological criteria derived from the practical experience of the authors, and existing guidelines and standards. Written by professional fo

    LanguageEnglish
    PublisherInstitute of Food Science & Technology
    Release dateApr 1, 2020
    ISBN9781916343825
    Handbook of Microbiological Criteria for Foods

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      Book preview

      Handbook of Microbiological Criteria for Foods - Institute of Food Science & Technology

      HANDBOOK OF

      MICROBIOLOGICAL CRITERIA FOR FOODS

      © IFST 2020

      This publication is of an advisory nature. Nothing in it should be construed as absolving anyone from complying with legal requirements. All possible care has been taken in its preparation and it is provided for general guidance without liability on the part of the Institute of Food Science and Technology in respect of its application and use.

      SPECIAL NOTICE

      No part of this publication may be reproduced in a retrieval system or transmitted in any form or by any means without prior permission, in writing, from the Institute of Food Science and Technology. Such permission, if requested, will not be unreasonably withheld. If granted, it will be on the understanding that the extract is accompanied by acknowledgement to the IFST, a statement that this is an extract from this publication and the full name and ISBN number of the publication with an indication that it is available from the IFST Office

      Institute of Food Science & Technology

      5 Cambridge Court

      210 Shepherd’s Bush Road

      London W6 7NJ

      ISBN: 978-1-9163438-2-5 (e-book)

      ACKNOWLEDGEMENTS

      Working Group Members (1999):

      Chris Bell – Convenor

      Melody Greenwood

      Jane Hooker

      Alec Kyriakides

      Rebecca Mills

      Working Group Members, I (2009):

      Peter McClure – Convener

      David Alexander

      Chris Bell

      Alec Kyriakides

      Christine Little

      Working Group Members II (2018):

      Peter McClure – Convener

      John Bassett

      Roy Betts

      Ching Chan

      Marianne James

      Intisar Khan

      Clare Menezes

      Phil Voysey

      Andy Walker

      Grateful thanks are due to many colleagues who gave generously of their time in contributing to and commenting on various drafts of this document. Thank you also to Kiu Sum, Mariam Zaki and Rachel Ward for acting as IFST Secretariat Editors.

      PREFACE

      The first edition of this book was published in 1997 and an update was issued in 1999. The purpose of this revision, long overdue, is to include European Commission legislation (EC No. 2073/2005) that came into force on 1st January 2006 and to include other advances enabling the document to reflect current understanding and concepts relevant to microbiological criteria and their application for food quality and safety.

      Food microbiology has seen some truly remarkable developments in the past 30-40 years, involving innovative technologies in food processing and packaging, development and adoption of robust food safety programmes, new methods for recovery, isolation and characterisation of foodborne microorganisms, new concepts and tools for assessing risk and predicting the fate of microorganisms in foods, and a better understanding of the mechanisms underlying the response of microorganisms to their environment. Despite these advances, foodborne disease remains a significant threat to public health, driven by failures and mistakes in the preparation, manufacturing and handling of foods, very often involving poor hygienic practices and non-adherence to some basic principles that support preventative programmes such as HACCP.

      Considering this continuing threat to public health, the intended purpose of this document remains unchanged i.e. to provide practical working guidance for those involved in producing, using and interpreting microbiological criteria in the food and catering industries. Therefore, the aims are still valid: the publication brings together microbiological criteria derived from the practical experience of the authors, and existing guidelines and standards.

      Written by professional food microbiologists with wide experience, it discusses definitions, derivation and limitations of microbiological criteria, and sets out tables for different commodities and technologies. We have also updated the document to reflect recently developed microbiological methods, changes to taxonomy, inclusion of recently emerged pathogens and a brief description of recently developed processing technologies.

      I would like to acknowledge the hard work, dedication and perseverance of the two working groups who spent long hours working to enable IFST to produce this version of what has proved to be a very useful guide for the food industry. We remain strong believers in the quality assurance philosophy and hope this guide will help to promote this more widely.

      Peter McClure

      Chair and Convener of IFST Microbiological Criteria Working Group

      CONTENTS

      ACKNOWLEDGEMENTS

      PREFACE

      1.INTRODUCTION

      1.1.Aims and Scope

      1.2.Background

      1.3.Definition and Practical Application of Microbiological Criteria

      1.4.Components of Microbiological Criteria

      1.5.Limitations of Microbiological Testing

      1.6.HACCP

      2.FACTORS AFFECTING THE MICROBIOLOGY OF FOODS

      2.1.General

      2.2.Factory structure, environment and personnel

      2.3.Raw materials

      2.4.Process Technology

      2.5.Application of microbiological tests

      3.SAMPLING FOR MICROBIOLOGICAL TESTING

      3.1.Introduction

      3.2.Terms

      3.3.Selection of sampling plan

      4. CONSIDERATIONS IN CHOOSING MICROBIOLOGICAL TEST METHODS

      4.1.General

      4.2.Main microbiologically derived toxins associated with foods

      4.3.Choice of Microbiological Test

      4.4.Test Methods

      4.5.Limit of detection of the method

      4.6.Accuracy of the result

      4.7.Recovery of target microorganism

      4.8.Inhibition of microorganisms growth by the constituents of the food tested

      4.9.Quality of analytical test results

      5.FOOD CATEGORIES

      5.1.Introduction

      5.2.Frozen foods

      5.3.Dried foods, low water activity foods and other ambient stable foods

      5.4.Fresh & chilled foods

      5.5.Heat-treated foods

      5.6.Fermented Foods

      5.7.Packaging

      6.MICROBIOLOGICAL LIMITS

      6.1.Introduction

      6.2.Use of Tables

      6.3.Index for Food tables

      6.4.Tables

      A: RAW POULTRY

      B: RAW MEAT

      C: RAW FISH & SHELLFISH

      D: DOUGHS, PASTA & BATTERS

      E: FRUIT AND FRUIT JUICES

      F: RAW AND PREPARED VEGETABLES (INCLUDING SALAD VEGETABLES)

      G: PASTEURISED MILK & MILK PRODUCTS

      H: NON-PASTEURISED MILK & MILK PRODUCTS

      I: UHT MILK, CREAM & DAIRY PRODUCTS

      J: PART COOKED FOODS

      K: CHILLED & FROZEN PROCESSED FOODS

      L: BAKERY PRODUCTS

      M: DRIED FOODS, to be cooked

      N: DRIED FOODS, READY TO EAT

      O: DRIED HEAT PROCESSED FOODS, ready-to-eat after REHYDRATION

      P: DRIED BABY FOODS

      Q: CANNED, POUCHED OR BOTTLED FOODS (>F03 process)

      R: PRESERVED FOODS - HEAT TREATED (

      S: NON-DAIRY FATS, OILS & SPREADS

      T: SOFT DRINKS AND ALCOHOLIC BEVERAGES

      7.OTHER STATUTORY CRITERIA

      7.1.Legislation: Commission Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs as amended

      7.2.Legislation: Regulation (EC) No. 853/2004 of the European parliament and of the Council laying down specific hygiene rules for food of animal origin as amended

      7.3.Other related non-microbiological statutory hygiene criteria

      APPENDIX I: SPECIFIC ORGANISMS MICROORGANISMS AND THE PRINCIPLES OF TEST METHODS

      Aerobic colony count

      Aeromonas hydrophila and related species

      Alicyclobacillus

      Bacillus cereus and other Bacillus species

      Campylobacter species

      Clostridium perfringens and sulphite reducing clostridia

      Cronobacter species (formerly Enterobacter sakazakii)

      Enterobacteriaceae and coliforms

      Enterococcus species

      Escherichia coli and STEC

      Lactic acid bacteria

      Listeria species

      Protozoan parasites

      Pseudomonas species

      Salmonella species

      Shigella species

      Staphylococcus aureus and coagulase-positive staphylococci

      Vibrio parahaemolyticus and other pathogenic Vibrio species

      Viruses

      Yeasts and Moulds

      Yersinia enterocolitica and related species

      REFERENCES

      ABOUT IFST

      1.INTRODUCTION

      1.1.AIMS AND SCOPE

      The safety of food is best assured using a preventative approach based on the application of food safety management systems such as HACCP (Hazard Analysis and Critical Control Point), at all stages in the food supply system, supported by good manufacturing and hygienic practices, and other prerequisites.

      It is recognised that microbiological criteria are widely used in the food industry, but they have rarely been published. Whilst not advocating the introduction of further legal standards or the indiscriminate use of criteria, food industry experience of practical microbiological criteria needs to be shared.

      This document discusses the role of microbiological testing and criteria in support of a safe food supply. It aims to provide guidance to all those involved in producing, using and interpreting microbiological criteria in the food and catering industries. It has been written by professional food microbiologists with experience in food manufacturing and retailing, public health, food examination and government in consultation with colleagues who are also expert in these fields.

      Microbiological criteria are inevitably controversial, and the figures given in the tables (see Section 6) are derived from the practical experience of the authors as well as industry best practice, existing specifications, guidelines and standards. Such a document can never be exhaustive, and the food categories used encompass a wide range of products. Where microbiological testing and criteria are considered useful by a food business, the information and values given in this document may be used as a basis for determining relevant criteria for individual products.

      Criteria should be applied not only to finished products but also ingredients, process intermediates and the manufacturing environment. For example: to provide assurance that food is manufactured under hygienic and sanitary conditions, an environmental monitoring programme should also be included within the site testing plan. This should include indicators and/or pathogens related to the risk associated with the product. This will give a good insight into the base level contamination risk within the manufacturing site, to the exposed finished product post heat-treatment (or another relevant kill-step).

      This guideline does not cover the details of design, development, deployment and implementation of an Environment Monitoring Plan. Further details on how to establish this can be found in but not limited to Control of Salmonella in Low-Moisture Foods (GMA, 2009) and similar governmental guidance documents.

      It is hoped that this document will continue to stimulate a productive discussion on this important subject.

      Note: The values in the tables have been developed by expert elicitation and are intended to provide guidance in this area and have no official status.

      1.2.BACKGROUND

      Foodborne disease and microbial spoilage of food is the result of the failure or inability to control microorganisms at one or more stages of the food chain, from raw material production to consumption of the final product. The implications of situations that result in food poisoning outbreaks or food spoilage can be severe for consumers, food producers, retailers and regulatory authorities.

      Traditionally, control of microorganisms in a food has been demonstrated by microbiological testing of samples at various stages of production and of the final product. Criteria have been developed to give some degree of assurance that food is safe and of suitable quality, and that it will remain so to the end of its shelf-life provided it is handled appropriately. Conformance to microbiological criteria is one tool that is most commonly verified by testing e.g. Certificate of Analysis (CoA), but other tools such as Certificate of Conformance (CoC) may be used. It is recognised that microbiological testing can never

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