Microbiological Criteria and Indicator Microorganisms

Abstract

The concepts and principles for the establishment of microbiological criteria were elaborated in the mid-1980s by the International Commission on Microbiological Specifications for Foods (ICMSF). Microbiological criteria have traditionally been developed around significant pathogens, relevant commensals, and hygiene indicators as reflected in the ICMSF cases. They are widely used today to discriminate between acceptable and unacceptable lots of food products. The evolution of the traditional metrics, including microbiological criteria, to include additional risk-based metrics has taken place over recent years. This includes a better understanding of the performance and limitations of microbiological criteria. This chapter provides a framework for the microbiological risk management (MRM) process to Codex Alimentarius Commission (CAC) as well as to CAC members and member organizations. It also provides guidance to the food industry and other stakeholders who design, validate, and implement control measures ensuring the manufacture of safe food that consistently achieves the targets defined in the MRM metrics. The food safety objectives (FSO) metric expresses the maximum frequency and/or concentration of a pathogen in a food item at the time of consumption that provides or contributes to the appropriate level of protection defined by a government. A section illustrates the limitations of sampling plans for finished products to ensure their safety. It emphasizes the need to place microbiological testing in the broader framework of the overall food safety management system.