![]() ![]() As a component of such programs, microbiological criteria play an important role. Therein lies the basis for current safety and quality assurance programs of regulatory agencies and of industry. Furthermore, it has become traditional for the public to expect, if not demand, high-quality products that are safe and esthetically acceptable. Maintenance of the quality and safety of dairy products, which includes optimum shelf-life, is now a well-accepted industry responsibility and is a necessity for economic survival in this highly competitive industry. This model milk ordinance, now titled the "Grade A Milk Ordinance" (see below), is an example of the application of the HACCP system to a major food industry. Recognition of these problems by government and industry led to a series of recommendations embodied in the Milk Ordinance of 1924 and an interpretation of these recommendations in the Code in 1927. At that time, unpasteurized milk was a major vehicle for transmission to humans of diseases such as typhoid, diphtheria, septic sore throat, tuberculosis, and brucellosis (Bryan, 1983). In the early part of this century, health of dairy animals and production, processing, and distribution practices were often poor. On the other hand, the relatively stable dairy products, i.e., dried milks, evaporated milk, sterilized milk, ice cream, ripened cheese, butter, and sweetened condensed milk, may remain free of microbiologically induced deterioration for several months or years. Recognition of the perishability of these products has led to the common practice of "sell by date" labeling as a means of alerting distributors and consumers to the products' limited shelf-life. However, the high acidity of cottage cheese and fermented milks and the high heat treatment given to ultrapasteurized milk permits somewhat longer shelf-life. Even under conditions of good production, processing, distribution, and storage (including care in the home) such changes are inevitable and may be expected to occur within two to three weeks or less. Microbial growth in the more perishable dairy products, i.e., pasteurized milks, condensed milks, ice cream mixes, creams, cottage cheese, and fermented milks, often results in development of objectionable flavors and textural changes. Sugar, Cocoa, Chocolate, and Confectioneries P.īottled Water, Processing Water, and Ice V. Water Activity-Controlled Canned Foods M. Raw (Eviscerated, Ready-To-Cook) Poultry E. The following foods and food groups are included in this chapter in the order in which they are listed below: A. Although the organization of the individual sections of this chapter may vary for each of the foods or groups of foods, the subcommittee has attempted to address the following basic issues in each section: (1) the sensitivity of the food product(s) relative to safety and quality, (2) the needs for a microbiological standard(s) and/or guideline(s), (3) assessment of information necessary for establishment of a criterion if one seems to be indicated, and (4) where the criterion should be applied. ![]() ![]() The subcommittee elected not to give specific recommendations relative to microbiological limits but chose instead to emphasize that any criteria that are developed should be realistic and should be based on relevant background information. In this chapter recommendations are given regarding the need or lack thereof for microbiological criteria for each of 22 food products or groups of products. In preceding chapters, conditions necessary for establishing meaningful microbiological criteria were presented. ![]()
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