Untitled

Table 11.3

ICMSF suggested sampling plans

Degree of concern relative to utility and healthhazard

Conditions in which food is expected to be handled and consumed after sampling, in the usual courseof events

a

Conditions reduce degree ofconcern

Conditions cause no changein concern

Conditions may increaseconcern

No direct health hazard

Increase shelf-life

No change

Reduce shelf-life

Utility, e.g. shelf-life and spoilage

3-class

n¼

5,

c¼

3

3-class

n

¼

5,

c¼

2

3-class

n¼

5,

c¼

1

Health hazard

Reduce hazard

No change

Increase hazard

Low, indirect (indicator)

3-class

n¼

5,

c¼

3

3-class

n¼

5,

c¼

2

3-class

n¼

5,

c¼

1

Moderate, direct, limited spread

e.g. Staph.

aureus C. perfringens

3-class

n¼

5,

c¼

2

3-class

n¼

5,

c¼

1

3-class

n¼

10,

c¼

1

Moderate, direct, potentially extensive spread

e.g. Salmonella

2-class

n¼

5,

c¼

0

2-class

n¼

10,

c¼

0

2-class

n¼

20,

c¼

0

Severe, direct

e.g. C. botulinum S. typhi

2-class

n¼

15,

c¼

0

2-class

n¼

30,

c¼

0

2-class

n¼

60,

c¼

0

aMore stringent sampling plans would generally be used for sensitive foods destined for susceptible populationsAdapted from ICMSF (1986)

406 Controlling the Microbiological Quality of Foods