Bacteriological standards for perishable foods. U.S.A.

Abstract

In this paper the position of bacteriological standards for perishable foods in the U.S.A. in relation to the food laws, and their administration is reviewed. The responsibilities of the various federal agencies concerned with food control are defined, and also the liaison between these agencies and state and local food authorities. The Federal food laws, and in the majority of states the local food laws, prescribe for the direct inspection of food manufacture. This provides the best method of controlling the bacteriological quality of foods. The special problems connected with bacteriological standards for meat and milk are discussed very briefly. Recent work of the American Public Health Association in developing standard methods for the microbiological examination of foods is referred to. The value of these methods in improving plant sanitation is illustrated.