Chapter 5 - Microbiological considerations in food safety and quality systems implementation

Abstract

This chapter examines the microbiological considerations for the production, domestic sale and export of a wide range of food products from developing countries in a wide range of categories. It provides an overview of microorganisms of concern for food safety and product quality in meats, seafood, poultry, dairy products, beverages, prepared foods, soups, fruits and vegetables, among others. Among the issues discussed are incidences of pathogenic bacteria associated with specific developing country foods, as well as aspects of the microbial ecology of emerging market foods that are either being exported or have export potential. Selected instances of foodborne illness outbreaks in developing countries and the etiology of the causative agents are discussed. Microbiological criteria food a wide range of foods and food categories that are part of the traditional diet of developing countries are proposed and the specific challenges that create barriers to the entry of selected foods from developing countries into the global food trade are discussed.