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Microbiological criteria: The Codex Definition Microbiological specifications were initially introduced at border controls by national authorities for products with unknown history, i.e. Food Control 21 1716 22 About the author Franois Bourdichon is Corporate Food Safety, Microbiology and Hygiene Manager for Barry Callebaut. J. A positive will always be a positive; a negative will never be a negative, but shall only help to conclude a reasonable acceptable level of safety of one food product has been achieved. Zwietering, M.H. In order to validate the control measures in place and to answer to the public health protection objectives, metrics are defined on this risk-based approach. The consumers risk corresponds to the probability to accept a lot having a proportion of defective items (generally low), fixed by the sampling plan. These measures that WTO members apply, are classified as sanitary (relating to human or animal life or health) or phytosanitary (relating to plant life or health). These values reflect the implementation of GHP and HACCP. Van Schothorst, M., Zwietering, M.H., Ross, T., Buchanan, R.L., Cole, M.B., ICMSF, 2009.

in low moisture foods). The updated 2013 concept of microbiological criteria takes into consideration the science-based approach of risk management, decision where risk analysis has been performed to implement the most appropriate control measures possible and their means of validation/verification (Figure 1). As such, the number and size of analytical units should be those stated in the sampling plan and should not be modified where the MC has been established for regulatory compliance. CAC/GL 50-2004 Principles and guidelines for the conduct of microbiological risk management (MRM). Reinforcing the sampling parameters (stringency of testing) without implementation of new control measures does not make one food safer; it just raises the number of refused batches. , Stewart, C.M., Whiting, R.C., ICMSF, 2010. Webinar: Allergen testing and risk management within food manufacturingWATCH NOW .

While microbiological criteria were initially based on end product acceptance, new microbial risk management metrics have been proposed by the International Commission on Microbiological Specifications for Food (ICMSF) for the establishment of a more direct relationship with public health outcomes, from the Food Safety Objectives (FSO) to the Process Criterion to answer the new framework of the SPS agreement. Three scenarios of spatial distributions are commonly considered for initial contamination of a food product1: Regular distribution (purely hypothetical) Uniform random distribution (most commonly considered) One cluster distribution of a contaminant in a food batch (for a specific process such as clumps of Salmonella spp. CAC/GL 63-2007 Guidelines for the validation of food safety control measures. Its a definitive bad decision to challenge a positive product through retesting. As the defect rate in the product becomes low, emphasis should shift to improving the implementation of food safety management strategies rather than relying on microbiological testing solely6. Food Control 22 1525 28 Validation of control measures in a food chain using the FSO concept. Microbiological specifications are defined and used to verify compliance of: Finished products Specifications are used to verify adherence to GMP/GHP and HACCP. Microbiological specifications remain a key topic of discussion with both suppliers and customers. Since m and M are microbial levels, they are expressed as Colony Forming Units.

This may include further processing, diversion to an alternate use, withdrawal and/or recall, rework, rejection or destruction of product. This begins with the use of a standardised format which includes identified parameters (sampling), established microbial limits and definition of the analytical method. Raw materials and ingredients Specifications are used to express the requirements to a supplier and to decide on acceptance or rejection of the purchased material. A traditional metric within the ICMSF/Codex Risk management Conceptual Approach Three different types of criteria are classically used in the food industry: Microbiological standard A criterion is part of a law or regulation. However, microbiological testing of finished product can be misleading, and negative test results are not enough to ensure food safety. coli EHEDG Food Grade Lubricants Food Hygiene Food Processing Food Safety HACCP High Pressure Processing (HPP) Ingredients Labelling LC-MS Microbiology Near Infrared Spectroscopy(NIR) Quality Assurance / Quality Control (QA/QC) Packaging Sustainability Interviews Whitepapers Videos Webinars Events Directory You are here: Home Microbiological criteria and testing: Dos and donts Microbiological criteria and testing: Dos and donts Publication date: 18 December 2014 Author: Franois Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut Following the food scandals of the late-1980s and early-1990s, and the increasing knowledge on foodborne and waterborne pathogen, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) was put in place in 1995 to set the framework of all measures taken by a World Trade Organisation (WTO) member to protect human, animal or plant life or health within its territory from certain risks, and which may affect international trade. Figure 2: The ICMSF Conceptual Equation Sampling limits: n, c n defines the number of samples which need to be analysed from a given batch and c defines the number of samples allowed between m and M. A dedicated process of developing and expressing microbiological criteria must be followed to prepare specifications that are technically correct, consistent, and suited to the purpose for which they have been established10. CAC/GL 69 2008 Principles and guidelines for the establishment and application of microbiological criteria related to foods.

Based on a root cause analysis, a re-evaluation of the efficacy of the food safety control system and operational procedures to determine appropriate preventive actions shall be taken. AOAC Int. Lot variability should also be taken in consideration as proposed probability of density can vary during the lifetime of one food process (this is valid for raw material, intermediary and end product). It is mandatory and enforceable by the regulatory agency having jurisdiction (initial 1980s approach). All rights reserved Website design and development by e-Motive Media Limited Terms and conditions of use Privacy Policy . b336a53425

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