506 Modern Food Microbiology
spores, and their germination and growth must be controlled by proper chilling and storage. Cooking
and cooling parameters for perishable uncured meats are presented in Table 21–2.
Some Limitations of HACCP
Although it is the best system yet devised for controlling microbial hazards in foods from the farm
to the table, the uniform application of HACCP in the food manufacturing and service industries will
not be without some debate. Among the lingering questions and concerns raised by Tompkin
27 are the
following:
1. HACCP requires the education of nonprofessional food handlers, especially in the food service
industry and in homes; whether this will be achieved remains to be seen. The failure of these
individuals to get a proper understanding of HACCP could lead to its failure.
2. To be effective, this concept must be accepted not only by food processors but also by food
inspectors and the public. Its ineffective application at any level can be detrimental to its overall
success for a product.
3. It is anticipated that experts will differ as to whether a given step is a CCP and how best to
monitor such steps. This has the potential of eroding the confidence of others in HACCP.
4. The adoption of HACCP by industry has the potential of giving false assurance to consumers that
a product is safe, and, therefore, there is no need to exercise the usual precautions between the
purchase and consumption of a product. Consumers need to be informed that most outbreaks of
foodborne illness are caused by errors in food handling in homes and food service establishments
and that no matter what steps a processor takes, HACCP principles must be observed after foods
are purchased for consumption.
Food Safety Objective (FSO)
An FSO is a statement of the frequency or maximum concentration of a microbiological hazard in
a food considered acceptable for consumer protection.
28 It has been endorsed by the ICMSF, and the
steps that need to be taken for its development are outlined in Figure 21–4. Among examples of specific
FSOs are the following:
28 (1) Staphylococcal enterotoxin in cheese must not exceed 1 µg/100 g; (2)
Aflatoxin in peanuts should not exceed 15 µg/kg; (3) Listeria monocytogenes in ready-to-eat foods
should not exceed 100/g at the time of consumption; and (4) salmonellae on raw poultry meat should
be <10%. For more on the establishment of FSOs, see reference 28.
In regards to an FSO for S. aureus in cream-filled baked goods, a recent survey revealed that 37.3%
of 1438 food handlers in four countries carried this organism.
25 From eleven staphylococcal outbreaks
in eight countries, the level of S. aureus found in the vehicle bakery products ranged from >10
6 to 10
9
cfu/g; and most produced staphylococcal enterotoxin A (SEA) in nine of eleven outbreaks where the
enterotoxin type was identified. One outbreak was caused by SED. About 40% of 536 food handlers
carried enterotoxigenic strains of S. aureus.
25
MICROBIOLOGICAL CRITERIA
The concept that microbial limits be assigned to at least some foods to designate their safety or overall
quality was suggested as early as 1903 by Marxer, who suggested an aerobic plate count (APC) limit of
spores, and their germination and growth must be controlled by proper chilling and storage. Cooking
and cooling parameters for perishable uncured meats are presented in Table 21–2.
Some Limitations of HACCP
Although it is the best system yet devised for controlling microbial hazards in foods from the farm
to the table, the uniform application of HACCP in the food manufacturing and service industries will
not be without some debate. Among the lingering questions and concerns raised by Tompkin
27 are the
following:
1. HACCP requires the education of nonprofessional food handlers, especially in the food service
industry and in homes; whether this will be achieved remains to be seen. The failure of these
individuals to get a proper understanding of HACCP could lead to its failure.
2. To be effective, this concept must be accepted not only by food processors but also by food
inspectors and the public. Its ineffective application at any level can be detrimental to its overall
success for a product.
3. It is anticipated that experts will differ as to whether a given step is a CCP and how best to
monitor such steps. This has the potential of eroding the confidence of others in HACCP.
4. The adoption of HACCP by industry has the potential of giving false assurance to consumers that
a product is safe, and, therefore, there is no need to exercise the usual precautions between the
purchase and consumption of a product. Consumers need to be informed that most outbreaks of
foodborne illness are caused by errors in food handling in homes and food service establishments
and that no matter what steps a processor takes, HACCP principles must be observed after foods
are purchased for consumption.
Food Safety Objective (FSO)
An FSO is a statement of the frequency or maximum concentration of a microbiological hazard in
a food considered acceptable for consumer protection.
28 It has been endorsed by the ICMSF, and the
steps that need to be taken for its development are outlined in Figure 21–4. Among examples of specific
FSOs are the following:
28 (1) Staphylococcal enterotoxin in cheese must not exceed 1 µg/100 g; (2)
Aflatoxin in peanuts should not exceed 15 µg/kg; (3) Listeria monocytogenes in ready-to-eat foods
should not exceed 100/g at the time of consumption; and (4) salmonellae on raw poultry meat should
be <10%. For more on the establishment of FSOs, see reference 28.
In regards to an FSO for S. aureus in cream-filled baked goods, a recent survey revealed that 37.3%
of 1438 food handlers in four countries carried this organism.
25 From eleven staphylococcal outbreaks
in eight countries, the level of S. aureus found in the vehicle bakery products ranged from >10
6 to 10
9
cfu/g; and most produced staphylococcal enterotoxin A (SEA) in nine of eleven outbreaks where the
enterotoxin type was identified. One outbreak was caused by SED. About 40% of 536 food handlers
carried enterotoxigenic strains of S. aureus.
25
MICROBIOLOGICAL CRITERIA
The concept that microbial limits be assigned to at least some foods to designate their safety or overall
quality was suggested as early as 1903 by Marxer, who suggested an aerobic plate count (APC) limit of