The HACCP and FSO Systems for Food Safety
511
HACCP-based system is an example of how microbial criteria can be integrated to provide for safe
foods; in the 17-year program, no foodborne illness occurred.
19
Microbiological Criteria for Various Products
Prior to the development of the HACCP and sampling plan concepts, microbiological criteria
(generally referred to as standards at the time) were applied to a variety of products.
Presented below are foods and food ingredients that are covered under microbiological standards
of various organizations (in the United States) along with federal, state, and city standards in effect
(after W.C. Frazier, Food Microbiology, 1968, courtesy of McGraw-Hill Publishing Company).
1. Standards for Starch and Sugar (National Canners Association)
A. Total thermophilic spore count: Of the five samples from a lot of sugar or starch none shall
contain more than 150 spores per 10 g, and the average for all samples shall not exceed 125
spores per 10 g.
B. Flat-sour spores: Of the five samples, none shall contain more than 75 spores/10 g, and the
average for all samples shall not exceed 50 spores per 10 g.
C. Thermophilic anaerobe spores: Not more than three (60%) of the five samples shall contain
these spores, and in any one sample, not more than four (65%) of the six tubes shall be
positive.
D. Sulfide spoilage spores: Not more than two (40%) of the five samples shall contain these
spores, and in any one sample, there shall be no more than five colonies per 10 g (equivalent
to two colonies in the six tubes).
2. Standard for “Bottlers” Granulated Sugar, Effective July 1, 1953 (American Bottlers of Carbonated Beverages)
A. Mesophilic bacteria: Not more than 200 per 10 g.
B. Yeasts: Not more than 10 per 10 g.
C. Molds: Not more than 10 per 10 g.
3. Standard for “Bottlers” Liquid Sugar, Effective in 1959 (American Bottlers of Carbonated Beverages). All figures based on dry-sugar equivalent (D.S.E.)
A. Mesophilic bacteria (a) Last 20 samples average 100 organisms or less per 10 g of D.S.E.;
(b) 95% of last 20 counts show 200 or less per 10 g; (c) 1 of 20 samples may run over 200;
other counts as in (a) or (b).
B. Yeasts: (a) Last 20 samples average 10 organisms or less per 10 g of D.S.E.; (b) 95% of last
20 counts show 18 or less per 10 g; (c) 1 of 20 samples may run over 18; other counts as in
(a) and (b).
C. Molds: Standards like those for yeasts.
4. Standards for Dairy Products
A. From 1965 recommendations of the U.S. Public Health Service.
a. Grade A raw milk for pasteurization: Not to exceed 100,000 bacteria per milliliter prior
to commingling with other producer milk; and not exceeding 300,000 per milliliter as
commingled milk prior to pasteurization.
b. Grade A pasteurized milk and milk products (except cultured products): Not over 20,000
bacteria per milliliter, and not over 10 coliforms per milliliter.
c. Grade A pasteurized cultured products: Not over 10 coliforms per milliliter. Note: Enforcement procedures for (a), (b), and (c) require a three-out-of-five compliance by samples.
511
HACCP-based system is an example of how microbial criteria can be integrated to provide for safe
foods; in the 17-year program, no foodborne illness occurred.
19
Microbiological Criteria for Various Products
Prior to the development of the HACCP and sampling plan concepts, microbiological criteria
(generally referred to as standards at the time) were applied to a variety of products.
Presented below are foods and food ingredients that are covered under microbiological standards
of various organizations (in the United States) along with federal, state, and city standards in effect
(after W.C. Frazier, Food Microbiology, 1968, courtesy of McGraw-Hill Publishing Company).
1. Standards for Starch and Sugar (National Canners Association)
A. Total thermophilic spore count: Of the five samples from a lot of sugar or starch none shall
contain more than 150 spores per 10 g, and the average for all samples shall not exceed 125
spores per 10 g.
B. Flat-sour spores: Of the five samples, none shall contain more than 75 spores/10 g, and the
average for all samples shall not exceed 50 spores per 10 g.
C. Thermophilic anaerobe spores: Not more than three (60%) of the five samples shall contain
these spores, and in any one sample, not more than four (65%) of the six tubes shall be
positive.
D. Sulfide spoilage spores: Not more than two (40%) of the five samples shall contain these
spores, and in any one sample, there shall be no more than five colonies per 10 g (equivalent
to two colonies in the six tubes).
2. Standard for “Bottlers” Granulated Sugar, Effective July 1, 1953 (American Bottlers of Carbonated Beverages)
A. Mesophilic bacteria: Not more than 200 per 10 g.
B. Yeasts: Not more than 10 per 10 g.
C. Molds: Not more than 10 per 10 g.
3. Standard for “Bottlers” Liquid Sugar, Effective in 1959 (American Bottlers of Carbonated Beverages). All figures based on dry-sugar equivalent (D.S.E.)
A. Mesophilic bacteria (a) Last 20 samples average 100 organisms or less per 10 g of D.S.E.;
(b) 95% of last 20 counts show 200 or less per 10 g; (c) 1 of 20 samples may run over 200;
other counts as in (a) or (b).
B. Yeasts: (a) Last 20 samples average 10 organisms or less per 10 g of D.S.E.; (b) 95% of last
20 counts show 18 or less per 10 g; (c) 1 of 20 samples may run over 18; other counts as in
(a) and (b).
C. Molds: Standards like those for yeasts.
4. Standards for Dairy Products
A. From 1965 recommendations of the U.S. Public Health Service.
a. Grade A raw milk for pasteurization: Not to exceed 100,000 bacteria per milliliter prior
to commingling with other producer milk; and not exceeding 300,000 per milliliter as
commingled milk prior to pasteurization.
b. Grade A pasteurized milk and milk products (except cultured products): Not over 20,000
bacteria per milliliter, and not over 10 coliforms per milliliter.
c. Grade A pasteurized cultured products: Not over 10 coliforms per milliliter. Note: Enforcement procedures for (a), (b), and (c) require a three-out-of-five compliance by samples.