Determining the microbiological criteria for lot rejection from the performance objective or food safety objective

2006 ◽  
Vol 110 (3) ◽  
pp. 263-267 ◽  
Author(s):  
R.C. Whiting ◽  
A. Rainosek ◽  
R.L. Buchanan ◽  
M. Miliotis ◽  
D. LaBarre ◽  
...  
Keyword(s):  
Food Safety ◽  
Performance Objective ◽  
Microbiological Criteria

Microbial Contamination Level Profiles Attributed to Contamination of Beef Carcasses, Personnel, and Equipment: Case of Small and Medium Enterprise Slaughterhouses

2018 ◽  
Vol 81 (4) ◽  
pp. 684-691 ◽  
Author(s):  
JOSEPH WAMBUI ◽  
PETER LAMUKA ◽  
EDWARD KARURI ◽  
JOSEPH MATOFARI ◽  
PATRICK MURIGU KAMAU NJAGE
Keyword(s):  
Food Safety ◽  
Microbial Contamination ◽  
Safety Management ◽  
Plate Count ◽  
Contamination Level ◽  
Small And Medium Enterprise ◽  
Beef Carcasses ◽  
Microbiological Criteria ◽  
Medium Enterprise ◽  
Almost All

ABSTRACT The microbial contamination level profiles (MCLPs) attributed to contamination of beef carcasses, personnel, and equipment in five Kenyan small and medium enterprise slaughterhouses were determined. Aerobic plate counts, Enterobacteriaceae, Staphylococcus, and Salmonella were used to determine contamination at four different slaughter stages, namely, dehiding, evisceration, splitting, and dispatch. Microbiological criteria of the four microorganisms were used to score contamination levels (CLs) as poor (0), poor to average (1), average (2), or good (3). MCLPs were further assigned to carcasses, personnel, and equipment at each stage by summing up the CL scores. The CL score attributed to aerobic plate count contamination was 2 or 3 for carcasses but 0 for personnel and equipment in almost all slaughterhouses. A score of 0 on carcasses was mostly attributed to Enterobacteriaceae at evisceration and to Salmonella at dehiding and evisceration. In addition, a score of 0 was mostly attributed to Staphylococcus contamination of personnel at dehiding. A score of 3 was attributed mostly to Enterobacteriaceae on hands at splitting, whereas a score of 2 was mostly attributed to the clothes at dehiding and evisceration. A CL score of 3 was mostly attributed to Enterobacteriaceae and Salmonella contamination of equipment at dehiding and splitting, respectively. Although CLs attributed to contamination of carcasses, personnel, and equipment ranged from 0 to 3, the maximum MCLP score of 9 was only attained in carcasses from two slaughterhouses at dehiding and from one slaughterhouse at dispatch. There is, therefore, a lot of room for small and medium enterprise slaughterhouses to improve their food safety objectives by improving food safety management systems at the points characterized by low CL scores.

scholarly journals Assessment of Control Measures To Achieve a Food Safety Objective of Less than 100 CFU of Listeria monocytogenes per Gram at the Point of Consumption for Fresh Precut Iceberg Lettuce

2003 ◽  
Vol 66 (2) ◽  
pp. 256-264 ◽  
Author(s):  
E. A. SZABO ◽  
L. SIMONS ◽  
M. J. COVENTRY ◽  
M. B. COLE
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Food Safety ◽  
Foodborne Pathogen ◽  
Control Measures ◽  
Growth Potential ◽  
Maximum Frequency ◽  
Peroxyacetic Acid ◽  
Iceberg Lettuce ◽  
Microbiological Criteria

The important new concept of the food safety objective (FSO) offers a strategy to translate public health risk into a definable goal such as a specified maximum frequency or concentration of a hazardous agent in a food at the time of consumption that is deemed to provide an appropriate level of health protection. For the foodborne pathogen Listeria monocytogenes, there is a proposed FSO of <100 CFU/g in ready-to-eat (RTE) products at the time of consumption. Fresh precut iceberg lettuce is one of these RTE products. In this study, we worked with a commercial manufacturer to evaluate the effectiveness of two antimicrobial washing agents (sodium hypochlorite and a mixture of hydrogen peroxide and peroxyacetic acid) against L. monocytogenes under simulated fresh precut washing conditions and evaluated the growth potential of this pathogen on lettuce packaged in a gas-permeable film and stored at 4 or 8°C for 14 days. We used the results of this experiment to demonstrate how the commercial manufacturer could meet the FSO for L. monocytogenes in fresh precut lettuce through the application of performance, process, and microbiological criteria.

scholarly journals Food Safety, Fish and Listeriosis

2019 ◽  
Vol 7 (11) ◽  
pp. 1908
Author(s):  
Alejandro De Jesús Cortés Sánchez ◽  
Martha Lorena Guzmán Robles ◽  
Rodolfo Garza Torres ◽  
Luis Daniel Espinosa Chaurand ◽  
Mayra Diaz Ramirez
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Hazard Analysis ◽  
Animal Health ◽  
Nutritional Composition ◽  
Control Measures ◽  
Critical Control Points ◽  
Haccp System ◽  
Causative Agents ◽  
Microbiological Criteria

Listeria monocytogenes is a food pathogen responsible for listeriosis, a relevant disease in public health worldwide. The genus Listeria spp., corresponds to cosmopolitan bacteria and capable of surviving different adverse conditions, which increases the risk for the food to be contaminated at any stage of the food chain. Fish and fish products are foods of high production level and, due to their chemical or nutritional composition, are highly susceptible to deterioration and contamination by pathogens in their productive chain relating to cases of listeriosis. Derived from the incidence and human mortality due to causative agents of listeriosis, along with their resistance to antimicrobials, they have acquired a greater emphasis on human health, animal health and food industry, resulting in the implementation of safety systems such as good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) system, analytical methods and microbiological criteria, as some of the actions to contribute to the food safety and public health protection. The purpose of this review document is to provide, in a general way, aspects involved in foodborne illnesses, specifically listeriosis and its association with fish as a transmitting food, considering the prevention and control measures of this disease through food. It also includes aspects related to antimicrobial resistance by bacterial isolates obtained from fish, their implications and health risks.

scholarly journals Food safety objectives, criteria, ranking and hierarchization

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
Gaetano Liuzzo ◽  
Stefano Bentley ◽  
Federica Giacometti ◽  
Silvia Piva ◽  
Andrea Serraino
Keyword(s):  
Risk Assessment ◽  
Risk Management ◽  
Food Safety ◽  
Performance Criterion ◽  
Performance Standard ◽  
The Public ◽  
Assessment Policies ◽  
Microbiological Criteria ◽  
Policy Objectives ◽  
Criteria Ranking

The paper describes the terminology of risk in the view of food safety objectives, criteria, ranking and hierarchization: the terms Performance Criterion, Process Criteria, Product Criterion, Microbiological Criteria, Food Safety Objective, Performance standard, Food safety policy objectives, Risk Assessment Policies, Weighing, Precaution, Prevention, Precautionary principle, Prevention principle, Principle of separation between risk assessment and management, Rank, Ranking, Categorization, Ranking, Priorization, ALARA (As Low Reasonably Achievable), ALOP (Appropriate level of protection), Risk Management, Risk management in the public function are reported and discussed.

Food Safety Objectives for Listeria monocytogenes in Spanish Food Sampled in Cafeterias and Restaurants

2011 ◽  
Vol 74 (9) ◽  
pp. 1569-1573 ◽  
Author(s):  
E. DOMÉNECH ◽  
J. A. AMORÓS ◽  
I. ESCRICHE
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
Control Point ◽  
Consumer Health ◽  
Critical Control Point ◽  
Good Manufacturing Practices ◽  
Microbiological Criteria ◽  
Insight Into

To gain more insight into the context of food safety management by public administrations, food safety objectives must be studied. The Valencian administration quantified the prevalence of Listeria monocytogenes in cafeterias and restaurants in this region of Spain between 2002 and 2010. The results obtained from this survey are presented here for 2,262 samples of fish, salad, egg, cold meat, and mayonnaise dishes. Microbiological criteria defined for L. monocytogenes were used to differentiate acceptable and unacceptable samples; more than 99.9% of the samples were acceptable. These findings indicate that established food safety objectives are achievable, consumer health at the time of consumption can be safeguarded, and food safety management systems such as hazard analysis critical control point plans or good manufacturing practices implemented in food establishments are effective. Monitoring of foods and food safety is an important task that must continue to reduce the current L. monocytogenes prevalence of 0.1% in restaurant or cafeteria dishes, which could adversely affect consumer health.

Relating microbiological criteria to food safety objectives and performance objectives

Food Control ◽  
2009 ◽  
Vol 20 (11) ◽  
pp. 967-979 ◽  
Author(s):  
M. van Schothorst ◽  
M.H. Zwietering ◽  
T. Ross ◽  
R.L. Buchanan ◽  
M.B. Cole
Keyword(s):  
Food Safety ◽  
Microbiological Criteria ◽  
And Performance

scholarly journals Microbiological criteria: Principles for their establishment and application in food quality and safety

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Liliana Pérez-Lavalle ◽  
Elena Carrasco ◽  
Antonio Valero Diaz
Keyword(s):  
Food Safety ◽  
Food Industry ◽  
Quality And Safety ◽  
Health It ◽  
Quality Systems ◽  
Management Quality ◽  
Factors Influencing ◽  
Microbiological Criteria ◽  
Food Quality And Safety ◽  
Industrial Level

Legislation on food safety has led towards the standardization of food productions which, together with the existing quality certifications, aim to increase the level of protection of public health. It is recognized the need for the agri-food industry to have tools to harmonize their productions and to adequately manage their quality systems in order to improve consumers’ confidence. The implementation of microbiological criteria is focused on facilitating this harmonization by enabling the discrimination of defective lots and acting as control tools at industrial level. Therefore, knowledge of the principles, components and factors influencing the efficiency of microbiological criteria may be helpful to better understand the consequences of their application. In the present study the main principles, methodologies and applications of microbiological criteria in foods are addressed for their implementation as a part of the management quality systems of agrifood industries. In addition, potential limitations and impact of microbiological criteria on food safety are discussed. Finally, an assessment of the performance of microbiological criteria at EU level in berries is described for the compliance of the socalled risk-based metrics, namely Performance Objectives and Food Safety Objectives.

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