Abstract
This article describes the development of a user's guide to microbiological challenge testing (MCT), which seeks to ensure the safety of different food products. Before undertaking such a test, each situation must be carefully reviewed and both relevant micro-organisms and the risks involved must be established. Only in the absence of the necessary information will a MCT be required. The test involves: (1) an appropriate experimental design; (2) an inoculation procedure; (3) a test procedure; and (4) interpretation of results; The results are evaluated in relation to set safety criteria and, if satisfactory, should be confirmed under field conditions (verification). Based on this approach, a practical example is given to predict the safety and stability of vacuum-packed cooked potatoes.
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