Microbiological challenge testing for ensuring safety of food products

Abstract

Microbiological challenge testing (MCT), storage testing, and predictive modelling are tools to stimulate or to test what can happen to a food product during processing, distribution and subsequeny handling. MCT is carried out if the microorganism of interest is suspected to be present in low numbers or only incidentally, and should be applied if full knowledge about the characteristics of a potential hazardous microorganism does not exist. MCT involves: (a) an appropriate experimental design; (b) an inoculation procedure; (c) a test procedure; and (d) interpretation of results. If MCT is carried out properly, information is obtained on the types of microorganisms capable of growth in the product, so that risks of food poisoning can be assessed. Therefore, the information obtained can be the basis for setting safety criteria at the critical control points in a food processing operation. However, it remains necessary to verify the test results under field conditions.