Microbiological Safety of Foods

Abstract

Among the desirable qualities that should be associated with foods is freedom from infectious organisms. While it may not be possible to achieve a zero tolerance for all such organisms under good manufacturing practices (GMP), the production of foods with the lowest possible numbers is the desirable goal. With fewer processors producing more products that lead to foods being held longer and shipped farther before they reach consumers, new approaches are needed to ensure safe products. Classical approaches to microbiological quality control have relied heavily on microbiological determinations of both raw materials and end products, but the time required for results is too long for many products. The development and use of certain rapid methods have been of value but these alone have not obviated the need for newer approaches to ensuring safe foods. The Hazard Analysis Critical Control Point (HACCP) system is presented in this chapter as the method of choice for ensuring the safety of foods from farm to home. When deemed necessary, microbiological criteria may be established for some ingredients and foods, and these in connection with sampling plans are presented as components of the HACCP system.