International Commission On Microbiological Specifications For Foods Research Articles

Comparative study of bacterial load and organoleptic quality changes between lean fish and fatty fish in fresh, iced and non-iced state under laboratory condition

The study conducted in the laboratory conditions of Sylhet Sadar Upazila compared the bacterial load and organoleptic quality changes in lean fish (Oreochromis niloticus) and fatty fish (Pangasianodon hypophthalmus) across fresh, iced, and non-iced states. Preservation times of 6- and 8-hours intervals were examined, focusing on organoleptic quality changes and Total Viable Count (TVC). The evaluation of defect points and fish grading revealed that all fresh and iced Tilapia and Pangas samples were in excellent condition (Grade A) at 0, 6, and 8 hours, while non-iced samples at 6- and 8-hours intervals were in acceptable condition (Grade B). Notably, non-iced Pangas exhibited higher defect points than non-iced Tilapia at the same intervals. The bacterial load varied, with the highest observed in non-iced Pangas at an 8-hour interval in May and the lowest in iced Tilapia at a 6-hour interval in April. Compliance with International Commission on Microbiological Specifications for Foods (ICMSF) standards was noted in both fish types across all states. The temperature dependence of bacterial growth was evident, with the highest bacterial load at 35 ℃ in May and the lowest at 24 ℃ in April. Overall, the study suggests that fresh Tilapia and Pangas, whether iced or non-iced at 6- and 8-hour intervals, meet ICMSF standards, ensuring their safety for consumption and potential export.

Antibiotic Resistance Profile of E. coli Isolates from Lettuce, Poultry Manure, Irrigation Water, and Soil in Kumasi, Ghana.

Inputs such as irrigation water and poultry manure used in lettuce cultivation have been found to be associated with antibiotic-resistant pathogens. The study assessed the antibiotic resistance profile of Escherichia coli isolated from lettuce, poultry manure, irrigation water, and soil in Kumasi. One hundred and fifty-six samples of lettuce, irrigation water, soil, and manure were collected from three farms over a seven-week cultivation period (seedlings to harvest stage). E. coli were enumerated using standard methods. 98% of the samples were positive for E. coli. Geometric means for lettuce, irrigation water, and soil ranged from 2.0 × 105 to 1.67 × 107 MPN/100 ml while that of manure ranged from 2.0 × 105 to 1.31 × 107 MPN/100 ml. Generally, the microbial load of all parameters on all farms across the weeks was significant and exceeded World Health Organization (WHO) and International Commission on Microbiological Specifications for Foods (ICMSF) standard recommendations for food. Using the Kirby Bauer method, antibiotic sensitivity testing was performed against 225 biochemically confirmed E. coli with twelve antibiotics. Relatively high resistance was recorded for some members of the beta-lactam class: meropenem: 94.2%, ampicillin: 91.9%, cefuroxime: 95.1%, ceftriaxone: 94.7%, and cefotaxime: 94.2%. Eighty of the isolates were screened for extended spectrum beta lactamase (ESBL) production using cefotaxime (CTX) and cefotaxime/clavulanic acid (CTX/CLA) discs and three showed positive: one each from poultry manure, irrigation water, and soil. Polymerase chain reaction (PCR) confirmed the presence of blaCTX-M gene. The occurrence of antibiotic-resistant E. coli in vegetables and their production environment is alarming and poses serious health threats to the general public. The presence of blaCTX-M gene in E. coli from a vegetable production site recorded for the first time in Ghana requires enforcement by regulatory bodies on the inappropriate use of antibiotics in the country.

Mycological assessment of different types of cake sold in Port Harcourt, Nigeria

Spoilage of cake during storage is commonly associated with fungi. Therefore, this study is aimed at assessing the quality of different types of cake (chocolate, fruit, vanilla, carrot and red velvet cake) sold in Port Harcourt metropolis. A total of fourteen cakes were sampled from three vendors and stored for twelve days at ambient temperature (29±2oC). Monitoring of total fungal count (TFC) and identification of fungal species isolated from the cake samples were carried out at 24 hour intervals using standard microbiological methods. The result obtained showed that 48.21% of the cake samples met the standard recommended by the International Commission on Microbiological Specifications for Foods (ICMSF) and the Institute of Food Science and Technology (IFST) at the intervals they were monitored during the storage period. Non-viable fungal count were reported in the cake samples within the first 2 days; fruit cake samples till day 9. The TFC of the cake samples steadily increased during the storage period with few exceptions. Carrot cake samples had the highest TFC (7.02 log10CFU/g). Fusarium spp. (32%), Aspergillus niger (27.33%), Penicillium notatum (17.33%), Saccharomyces cerevisiae (10.67%), A. flavus (9.33%), Cladosporium sphaerospermum (2.67%) and Candida albicans (0.67%) were encountered in the cake samples. During the period of storage, fungi was first observed in fruit cake on day 10 whereas, it was earlier reported in other types of cake. Therefore, freshly baked cake produced in commercial quantity and stored at ambient temperature should be consumed within few days to avoid individuals experiencing foodborne illnesses.

Analysis of Fungal Flora of a Soil Near Biology Laboratory of COOU ULI

In order to suggest the most effective management strategies, an analysis of the fungal flora in the soil next to the biology laboratory at the COOU Uli campus was conducted. By plating washings from skin surfaces and liquid taken from soil samples in test tubes containing sabourd dextrose agar (SDA) and potato dextrose agar (PDA), which had been mixed with streptomycin sulphate to prevent bacterial growth, fungi were isolated, characterised, and identified. 48 hours were spent incubating the inoculated tubes at 28 2°C. The genera of the isolated fungus include Aspergillus (40%), Mucor (30%), Fusarium (10%), Penicillium (10%), and Geotrichum (10%), with Aspergillus accounting for the majority of their occurrences. This study revealed that the two common genera of fungi were Aspergillus and Mucor, and that the number of colony forming units of the two genera in the soil studied exceeded the tolerance limits in foodstuffs specified by the International Commission on Microbiological Specifications for Foods (ICMSF). As a result, it is advised that proper precaution should be taken when interacting with soil samples from the study areas.

BACTERIOLOGICAL AND MYCOLOGICAL ANALYSIS OF MIXED VEGETABLE SALADS

Salads are considered healthy food but poor hygienic practices may destroy the quality of salads. The poor quality salads may cause health issues if consumed. A study was carried out to monitor microbiological quality of salads. Samples (n=90) were collected from road side venders, fast food outlets and family restaurants (30/each type), in different localities in Lahore. Samples were processed to determine aerobic bacterial, coliform and fungal counts. The highest mean bacterial count (9.64±2.43), coliform (9.57±2.79) and fungal counts (2.51±2.62) were observed in salads from road side venders. According to the International Commission on Microbiological Specifications for Foods (ICMSF) 73.33 percent of salad samples by bacterial, 98 from coliform and 26.67 by fungal counts were found unacceptable for human consumption. Among isolated bacteria were identified as Staphylococcus aureus, Escherichia coli, Klebsiells, Salmonella, Enterobacter, Aeromonas and Bacillus. The predominant fungal species in salads were Aspergillus fumigatus, Aspergillus niger and Aspergillus flavus. A. fumigatus is an obligate pathogen and Aflatoxin (B1 and B2) produced by A. flavus cause of mycotoxicosis. It was concluded that the salads from road side venders are source of bacteria and fungi having potential for toxins production.

Big Data Impacting Dynamic Food Safety Risk Management in the Food Chain.

Foodborne pathogens are a major contributor to foodborne illness worldwide. The adaptation of a more quantitative risk-based approach, with metrics such as Food safety Objectives (FSO) and Performance Objectives (PO) necessitates quantitative inputs from all stages of the food value chain. The potential exists for utilization of big data, generated through digital transformational technologies, as inputs to a dynamic risk management concept for food safety microbiology. The industrial revolution in Internet of Things (IoT) will leverage data inputs from precision agriculture, connected factories/logistics, precision healthcare, and precision food safety, to improve the dynamism of microbial risk management. Furthermore, interconnectivity of public health databases, social media, and e-commerce tools as well as technologies such as blockchain will enhance traceability for retrospective and real-time management of foodborne cases. Despite the enormous potential of data volume and velocity, some challenges remain, including data ownership, interoperability, and accessibility. This paper gives insight to the prospective use of big data for dynamic risk management from a microbiological safety perspective in the context of the International Commission on Microbiological Specifications for Foods (ICMSF) conceptual equation, and describes examples of how a dynamic risk management system (DRMS) could be used in real-time to identify hazards and control Shiga toxin-producing Escherichia coli risks related to leafy greens.

Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France

Predictive modelling is used in microbiological risk assessment to quantify the growth and inactivation of microorganisms through the use of mathematical models. Campylobacter jejuni is one of the main foodborne pathogens and broiler meat is considered as the most important source of human campylobacteriosis. The purpose of this study was to assess the effects of heating and chilling during the poultry slaughter process on inactivation kinetics of Campylobacter jejuni during chilled storage in order to predict its contamination level prior to preparation and consumption in the consumer's home, and then to assess the compliance to a Performance Objective (PO). Three strains of C. jejuni were submitted to consecutive heat (54 °C for 3 min) and cold (3 °C for 2 h) stresses, mimicking the two main slaughtering steps, i.e. scalding and chilling, by inoculating chicken fillets with three different concentrations (4, 6 and 8 log10 CFU/g). Fillets were then stored at 6 °C during 17 days under the modified atmosphere currently used by food processors (70% O2/30% CO2). For all strains, bacterial log reduction was the lowest when inoculated at 8 log10 CFU/g. One strain showed an enhanced resistance during cold storage after application of stressing steps, suggesting an impact of the cell history on further bacterial resistance. Taking strain variability into account, after six days of storage, predictions showed compliance of ready-to-be-cooked chicken meat with a hypothetical PO of 2.55 log10 CFU/g, value set before the meat enters the consumer's home by the ICMSF (International Commission on Microbiological Specifications for Foods). This study opens the path to assess the compliance to a PO of Campylobacter jejuni in poultry meat and more generally provides inputs to refine microbiological risk assessment by taking into account the cell history and more particularly the impact of stressful steps on the subsequent inactivation at consumer's home.

Prevalence and Antibiogram of Pseudomonas aeruginosa Isolated from West African Mud Creeper (Tympanotonus fuscatus)

The menace of opportunistic infections arising from food contamination can be tackled with knowledge of agents effective against the etiologic agents. A bacteriological examination was carried out on Tympanotonos fuscatus (West African Mud Creeper) sold at different markets in Port Harcourt, Nigeria with interest on Pseudomonas aeruginosa and their antibiogram using standard microbiological methods. Results showed that parboiled samples had the mean total heterotrophic bacterial counts between 26.33±11.02x106 and 85.67±3.79x106 cfu/g, total coliform counts, 6.0±1.73x106 and 13.0±7.21x106 cfu/g and total Pseudomonad counts, 0.00 and 0.67±1.16x102 cfu/g. Roasted samples had total heterotrophic bacterial counts between 40.0±1.73x106 and 45.75±3.86x106 cfu/g, total coliform counts, 10.0±7.211x106 and 13.0±9.539 x 106 cfu/g and total Pseudomonad counts, 6.67±4.619x102 and 20.75±22.824 x102 cfu/g. There was difference (p<0.05) in the total heterotrophic bacteria counts of parboiled samples from the different markets but none in coliform and Pseudomonads counts. No difference (p>0.05) was recorded in counts from the roasted samples. Thirty-two (32) Pseudomonas isolates were obtained from the markets occurring least in the parboiled 6 (18.75%) samples compared to roasted 26 (81.25%) samples. Mile3 market had the highest occurrence 3 isolates (50%) for parboiled samples whereas Mile1 market with 1 isolate (16.67%) was lowest. Results of Antibiogram revealed that Pseudomonas species had varying sensitivity to all the antibiotics tested and was most susceptible to Ofloxacin (90.6%) and most resistant to Nalidixic acid (84.4%). Although the counts obtained are within the upper limits (5x107cfu/gm) recommended by the International Commission on Microbiological Specifications for Foods (ICMSF), there is need to properly cook Tympanotonus fuscatus before consumption to reduce risks of opportunistic pathogens. Infections from Pseudomonas species may be managed with appropriate doses of ofloxacin.

English

Food safety issues are of growing concern to consumers globally because of the risk associated with consumption of foods contaminated with pathogens in irrigated vegetables. The study was conducted to assess the extent of bacterial contamination of vegetables due to irrigation with polluted Awash River water. Three leafy vegetable samples, namely, cabbage (Brassica oleracea L. var. capitata), lettuce (Lactuca sativa L. longifolia) and spinach (Spinacea oleracea) from both farms were examined for bacterial contaminants. The results show that spinach was found to be the most heavily contaminated vegetable in both farms by aerobic bacteria. The aerobic mesophilic bacterial count on this vegetable was 2.2×108 and 2.0×108 CFU/g, for spinach sampled from Melka Hida and Wonji Gefersa vegetable farms, respectively. The highest total coliform count (6.6×106) was also recorded from lettuce in Melka Hida vegetable farm. The mean fecal coliform values of all the three vegetable samples exceed the International Commission on Microbiological Specifications for Foods (ICMSF) recommended level. The highest faecal coliform count (5.7×105) was recorded in cabbage sampled from Wonji Gefersa. The high microbial contamination rates associated with these vegetable samples indicated poor water quality for irrigation employed in the overall production of vegetables in the study area.    Key words: Indicator bacteria, pathogen, vegetables.

Microbiological quality of selected street food items vended by school-based street food vendors in Dhaka, Bangladesh

A cross sectional study was conducted to assess the microbiological quality of local food items vended by the school-based street food vendors in Dhaka City. A total of 80 schools from 19 school-zones of Dhaka City and its outskirts were chosen for the study. A total of 110 food samples, one each from 110 school-based street food vendors, were collected for laboratory analysis. Face to face interviews were conducted with the food vendors using a pre-tested questionnaire. The food samples were analyzed for coliform counts in the Public Health Laboratory, Institute of Public Health, Dhaka, which is a national level central food testing laboratory in Bangladesh. Microbiological criteria recommended by the International Commission on Microbiological Specifications for Foods (ICMSF) were considered to classify food samples as ‘satisfactory’ (total coliforms <100 per g or ml) and ‘unsatisfactory’ (total coliforms ≥100 per g or ml). Multivariable logistic regression was used to explore the association of selected socio-demographic characteristics of school-based street food vendors with the presence of unsatisfactory levels of coliforms in their food items. Of the 110 school-based street food samples analyzed in the laboratory, 44% were unsatisfactory. Among different items of street vended foods, 54% of sliced fruits samples, 59% of jhalmuri samples, 29% of chotpotis samples, 53% of vajavuji samples, and all (100%) sharbat samples were unsatisfactory, while all samples from achar (100%) and ice cream (100%) were found to be satisfactory. Logistic regression models showed that the food samples collected from the vendors belonging to the age group ‘15–24years’ and the vendors possessing an educational status higher than primary level were less likely to be unsatisfactory, while the food samples collected from the vendors having a daily income of more than 200 Bangladeshi Taka (equivalent to 3.00USD) were more likely to be unsatisfactory. Our study findings reflected poor microbiological quality for a considerable proportion of the school-based street vended foods indicating a health threat to the school children of Dhaka City.

Microbial Contamination in Vegetables at the Farm Gate Due to Irrigation with Wastewater in the Tamale Metropolis of Northern Ghana

The rational for this study was to assess the microbial quality of fresh vegetables at the farm gate of the Water Works road vegetable farm at Gumbihini in the Tamale Metropolis. A total of thirty-six (36) vegetables comprising lettuce, amarantus and cabbages and eight (8) wastewater samples were collected at random and analysed for a period of four months, to assess the microbial contamination level. Samples were analysed for total coliforms, faecal coliforms, E. coli and helminthes eggs. All vegetables sampled during the study period recorded high levels of total and faecal coliform bacteria. Mean faecal coliforms for the various vegetables were as follows; lettuce 3.7 ± 0.5 CFU.g-1, amarantus 3.5 ± 0.6 CFU.g-1 and cabbage 3.1 ± 0.6 log CFU.g-1 fresh weight. FC levels were above the International Commission on Microbiological Specifications for Foods (ICMSF) recommended level of 3 log CFU.g-1 fresh weight. E. coli were recorded in lettuce (3.3 ± 0.6 log CFU.g-1 fresh weight) and amarantus (0.6 ± 0.1 log CFU.g-1 fresh weight) but not in cabbages. Lettuce generally recorded high levels of microbial contamination because of the large surface area occupied by its leaves. Two helminth eggs (Strongiloides stercoralis) were identified in lettuce while four (Ascaris lumbricoides) were identified in wastewater. Microbial loads recorded in wastewater were generally higher than that of vegetables. Since most of these vegetables are eaten fresh or slightly cooked, there is course for concern as public health will be adversely affected. Education of farmers and consumers on food safety has to be intensified to avert a possible outbreak.

Prevalence and concentration of Arcobacter spp. on Australian Beef Carcasses.

The International Commission on Microbiological Specifications for Foods (ICMSF) classified Arcobacter spp. as emerging pathogens in 2002. Arcobacter spp. have been isolated from numerous food products at retail and from animal carcasses and feces at slaughter. A survey was conducted to determine both the prevalence and concentration of Arcobacter spp. on pre-chill beef carcasses. Surface swab samples were collected from 130 beef carcasses at the end of processing, prior to chilling. The concentration of Arcobacter spp. was determined by a most-probable-number per square centimeter (3 by 3) method with a limit of detection of 0.12 CFU/cm(2). Of the 100 carcasses examined from export abattoirs, 20 (20.0%) were contaminated with Arcobacter spp., and 5 of these had quantifiable levels of contamination ranging from 0.12 to 0.31 CFU/cm(2). Of the 30 carcasses examined at a pet food abattoir, 25 (83.3%) were contaminated with Arcobacter spp., and 10 of these had quantifiable levels of contamination ranging from 0.12 to 0.95 CFU/cm(2). Three species of Arcobacter, A. butzleri, A. cryaerophilus, and A. skirowii, were identified by PCR. Each of the species was present in an approximately equal ratio from export abattoirs. This study demonstrates that slaughter practices at export abattoirs are sufficient to maintain both low prevalence and low levels of contamination of beef carcasses with Arcobacter spp.

The effect of storage temperature on histamine production and the freshness of yellowfin tuna ( Thunnus albacares)

The present study was undertaken to assess the effect of storage temperatures on the shelf life and safety of yellowfin tuna ( Thunnus albacares) by studying the changes in microbial, chemical, and organoleptical attributes. Shelf life of yellowfin tuna was determined through changes in total aerobic mesophilic and psychrotrophilic bacterial plate counts, K values, and organoleptic properties, whereas one aspect of its safety was determined through histamine development during storage at 0, 8, and 20 °C. The K value increased linearly at a slow rate (2.4%/day, r 2 = 0.90, p < 0.05) during storage at 0 °C. Based on K value indices, yellowfin tuna maintained an acceptable shelf life for 12, 5 and 1 day at 0, 8, and 20 °C, respectively. However, yellowfin tuna were rejected earlier by the sensory panelists than their K value indicated. Histamine development was found to be lower than the Food and Drug Authority (FDA) safety level of 5 mg/100 g fish during storage at 0 °C for 17 days. Yellowfin tuna stored at 8 and 20 °C became unsafe for human consumption, reaching unacceptable histamine levels after 4 and 1 day, respectively. Aerobic mesophilic bacteria initially dominated the microflora on yellowfin tuna, however, as storage time increased, aerobic psychrotrophic bacteria became dominant at cold storage but the numbers did not exceeded the International Commission on Microbiological Specifications for Foods (ICMSF) limit of 10 7 cfu/g.

Objectifs de sécurité des aliments et gestion du risque d’intoxination staphylococcique liée à la consommation de pâtisseries à la crème

The concept of food safety objectives recently proposed by the International Commission on Microbiological Specifications for Foods (ICMSF) is designed to convert the appropriate level of protection of the consumer health into a sanitary objective applicable to foods. Food safety objectives are hence defined as maximum frequencies and/ or concentrations of microbiological hazards in foodstuffs at the time of consumption. This concept is illustrated using a recently published study on the risk of staphylococcal food poisoning from cream-filled baked goods. Although interesting for its educational aspect, this example evades however some technical difficulties hidden behind such an approach. The definition of food safety objectives demonstrates an important progress in the management of food safety, but refinements must be made to properly integrate this concept into risk estimation schemes.

Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective

The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococcus aureus in cream-filled baked goods. Cream-filled baked goods have a notorious history as vehicles for foodborne illness, particularly staphylococcal food poisoning. Although the numbers of cases reported in the United States and Europe have declined in recent years, staphylococcal food poisoning may be much more common than is recognized, particularly in other countries. The ICMSF principles for setting FSOs and the use of performance criteria, process criteria, and validation in relation to hazard analysis critical control point and good hygiene practice plans for managing S. aureus in cream-filled baked goods are described.

Food safety: new concepts for the new millennium

Current market trends for high quality, fresh, convenient foods, plus improvements in efficiency and reductions in cost mean that the rate of adoption of non-thermal processes is likely to increase. Obstacles to commercialization include the lack of systematic inactivation kinetic data, the interpretation of non-linear death kinetics and the need to establish equivalent control measures for non-thermal treatments in comparison with traditional heat processes. The commercialization of new non-thermal technologies, such as high pressure processing and pulsed electric fields, could be expedited by following guidelines given by the International Commission on Microbiological Specifications for Foods (ICMSF). ICMSF has recently proposed a scheme for the management of microbial hazards for foods, which includes the concept of Food Safety Objectives (FSOs). FSOs are intended to communicate the level of a hazard that is required to meet a given public health goal and to facilitate the acceptance of different, but equivalent processes. ICMSF principles of setting FSOs, the use of performance criteria, process criteria and validation in relationship to HACCP and GHP plans are described. Additionally, the use of FSOs as a framework for developing equivalent control measures are discussed in the context of establishing inactivation regimes based on non-thermal technologies. The implications of non-linear death kinetics to the establishment of process criteria are discussed, especially in relation to the development of safe, equivalent processes for commercial food production.

Effects on crops of irrigation with treated municipal wastewaters

The fertilizing potential of treated municipal wastewater (oxidation ditch) and crop sanitary acceptability for direct human consumption were evaluated in Mendoza, Argentina. Two experiments were performed on a pilot plot planted with garlic (1998) and onions (1999) using furrow irrigation with three types of water in 10 random blocks: treated effluent (2.5 x 10(3) MPN Escherichia coli/100 ml, 3 helminth eggs/l, and Salmonella (positive); and well water (free of microorganisms), with and without fertilizer. Two responses were evaluated: (1) crop yield, and (2) crop microbiological quality for human consumption at different times after harvest. Crop yields were compared using Variance analysis. Crops' sanitary acceptability was assessed using a two-class sampling program for Salmonella (n=10; c=0), and a three-class program for E. coli (n=5, c=2, M=10(3) and m=10 MPN/g) as proposed by the International Commission on Microbiological Specifications for Foods (ICMSF) for fresh vegetables. Wastewater irrigation acted as well water with fertilizer, increasing garlic and onion yields by 10% and 15%, respectively, compared to irrigation with well water with no fertilizer. Wastewater-irrigated garlic reached sanitary acceptability 90 days after harvest, once attached roots and soil were removed. Onions, which were cleaned immediately after harvest, met this qualification earlier than garlic (55 days). Neither the wastewater-irrigated crops nor the control crops were microbiologically acceptable for consumption raw at harvest.

Determining the concentration of microorganisms controlled by attributes sampling plans

We present a method of translating the performance of attributes sampling plans, such as those recommended by the International Commission on Microbiological Specifications for Foods (ICMSF), so that the user can estimate the concentration of organisms that any plan may control. The method is based on the assumption that sampling results for organisms in foods are log-normally distributed. The normal distribution of log counts is used to estimate the proportion of defective (and marginally acceptable) material for a population of known (or, more usually, estimated) mean and standard deviation and then to determine the probability of acceptance. The method is presented in the form of a spreadsheet and is fully described and illustrated with examples of the performance of ICMSF plans in terms of concentrations of organisms controlled. The use of this approach to validate the use of sampling plans to meet a given performance criterion towards meeting a Food Safety Objective is also discussed.

The International Commission on Microbiological Specifications for Foods (ICMSF): update

Periodically, the International Commission on Microbiological Specifications for Foods (ICMSF) has reported upon its activities. This report will describe briefly why the Commission was formed, how it functions, its past and current activities, and indicate its future direction. Underlying questions are whether the Commission has been effective in fulfilling its objectives and whether its activities are still relevant after 32 years.

Microbiological Quality of Fresh and Frozen Breakfast-Type Sausages Sold in Canada

A national survey was conducted to determine the overall microbiological quality of fresh and frozen breakfast-type sausages manufactured in Canada. Fresh (61 lots; 55 producers) and frozen (62 lots; 35 producers) were analyzed for aerobic colony counts (ACCs), coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. There was wide variation in aerobic colony count values, but most were in the range of 104 to 107 CFU/g. Detectable levels of E. coli and S. aureus were found in at least one-third of all fresh and frozen sausages. In addition, Salmonella was detected in 14.8% of lots of fresh sausages and 6.5% of lots of frozen sausages. Frozen sausages generally had lower microbial loads than fresh ones. Although no standards or guidelines for breakfast-type sausages are available from the International Commission on Microbiological Specifications for Foods (ICMSF), guidelines published in the literature were applied to ACCs, coliforms and S. aureus for both fresh and frozen sausages.