Microbiological criteria + testing Flashcards
What is a microbiological criterion?
- A criterion defining the acceptability of a product, a batch of foodstuffs or a process, based on the absence, presence or number of microorganisms, and/or on the quantity of their toxins/metabolites, per unit(s) of mass, volume, area or batch.
Why do we need microbiological criteria?
- For validation and verification
- To assess the acceptability
- To communicate the level of hazard control
- for some assurance that pathogens are not present in high conc
What need to be done for microbiological criteria to be applied?
- Microbiological testing
What can microbiological testing be used for?
– acceptance of a lot of raw materials, food ingredients or end products;
– establishment of shelf life of certain foods
– monitoring of the production lines
– monitoring of the hygienic status of the processing environment
– verification of GHP and HACCP
– baseline studies for the occurrence of specific microbes at a specific
step(s) of production
– surveillance at a specific step of production; and
– outbreak investigations
What are different types of microbiological criteria?
- Microbiological standards
- Microbiological specifications
- Microbiological guidelines
What is the interpretation of a two class sampling plan?
- Either Satisfactory or Unsatisfactory
What is the interpretation of a three class sampling plan?
- Satisfactory
- Acceptable
- Unsatisfactory
What are stages in sample processing?
- Sampling
- Transport the samples to the laboratory
- Remove the bacteria from the sample
- Examine sample for target organism
- Confirm suspect colonies
- Calculate and report results
What are different sampling methods?
- destructive - excision
- Non destructive - wet/dry swabs
What are sampling sites in cattle?
- Rump
- Flank
- Brisket
- Neck
What are sampling sites in sheep?
- Flank
- Brisket
- Thorax lateral
- Breast
What are sampling sites in pigs?
- Ham
- Belly
- Back
- Jowl
