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Microbiological criteria for retail foods
Author(s) -
IFST Professional Food Microbiology Group PFMG of the Institute of Food Science and Technology
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb01313.x
Subject(s) - product (mathematics) , business , food industry , food processing , food microbiology , bacteriology , public health , microbiology and biotechnology , marketing , medicine , food science , biology , genetics , geometry , mathematics , nursing , bacteria
This article proposes that microbiological criteria should only be drawn up and applied to foods if there is a full understanding and consideration of raw material selection, production process, packaging and finished product characteristics. The combined knowledge and expertise of public sector microbiologists and food industry microbiologists and technologists need to be harnessed in the establishment of such criteria. In this manner, microbiological criteria could be derived to the overall benefit of the consumer. A meeting of the Society for Applied Bacteriology held in November 1994 considered the issue of microbiological standards for foods and, in this paper, the recently formed PFMG presents an opinion on the ‘Provisional microbiological guidelines’ published by the Food Surveillance Group of the Public Health Laboratory Service.