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Table 11.3 ICMSF suggested sampling plans Degree of concern relative to utility and healthhazard Conditions in which food is exp ...

Interpretation of the significance ofhigh numbers of indicator organisms will depend on the indicator and the foodinvolved. Ente ...

determines its spread. For any log countVin a log-normal distribution, a certain proportion of counts will lie aboveVdetermined ...

Table 11.4 k Values for setting specifications for variables sampling Safety/quality xþ k^1 s^4 V Probability of rejection Prop ...

the logarithm ofmused in the three-class attributes plan. If a lot were to fail a GMP criterion it would not lead to rejection o ...

through the expense of microbiological testing. It was also felt that consumers had been misled, since their expectation had bee ...

high counts, is this due to poor quality raw materials, poor hygiene in the production process, poor conditions of storage, or s ...

(4) Principles of the handling and storage of foods such as the correct use of refrigerators and freezers, the importance of tem ...

Buildings must be of sound construction and kept in good repair to protect the raw materials, equipment, personnel and products ...

the sensitivity of the materials being handled and the processes used. High-and low-risk areas of a production process should be ...

Table 11.6 Examples of equipment-related spoilage or foodborne illness Equipment Problem Consequences Correction Grain silo Area ...

conditions which trap food and may allow microbial growth to take place (Figure 11.8). (6) Equipment must be so designed to prot ...

pests in and on equipment, floors, walls and supports. For example, equipment should fit either flush with the floor or be raise ...

classified according to the nature of the hydrophilic portion of the molecule: (i)anionic– in these, which include soaps, alkyl ...

(iii)cationic– quaternary ammonium compounds (QUATs) which have a positive charge in solution and are used mainly for their bact ...

It is desirable that equipment is not left wet after cleaning since micro- organisms will be able to grow in any residual water ...

The main considerations in choosing a chemical disinfectant for use in the food industry are: (1) Its microbiological performanc ...

Table 11.7 Characteristics of common disinfectants used in the food industry Steam Chlorine Iodophors QUATs Amphoterics Acid ani ...

although incorrect usage could result in a build up of QUAT-resistant bacteria on equipment. Because of their surfactant propert ...

distinguish between microbial and non-microbial ATP since high levels of ATP, whatever the origin, will indicate inadequate clea ...