514 Modern Food Microbiology
Both products in criteria 4 and 5 should be free of salmonellae and L. monocytogenes. The coliform
criteria are recommended for process integrity.
REFERENCES
1. Bryan, F.L. 1990. Application of HACCP to ready-to-eat chilled foods. Food Technol. 44(7):70–77.
2. Bryan, F.L. 1988. Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. J. Food Protect.
51:663–673.
3. Codex Alimentarius Commission, 14th Session. 1981. Report of the 17th Session of the Codex Committee on Food Hygiene.
Alinorm 81/13. Rome: Food and Agriculture Organization.
4. Corlett, D.A., Jr. 1998. HACCP User’s Manual. Gaithersburg, MD: Aspen Publishers, Inc.
5. Dean, K.H. 1990. HACCP and food safety in Canada. Food Technol. 44(5):172–178.
6. Elliott, H.P., and H.D. Michener. 1961. Microbiological standards and handling codes for chilled and frozen foods: A
review. Appl. Microbiol. 9:452– 468.
7. Forsythe, S.J., and P.R. Hayes. 1998. Food Hygiene, Microbiology and HACCP. Gaithersburg, MD: Aspen Publishers,
Inc.
8. ICMSF. 1986. Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications,
2nd ed. Toronto: University of Toronto Press.
9. ICMSF. 1988. Microorganisms in Foods 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to
Ensure Microbiological Safety and Quality. London: Blackwell Scientific Publications.
10. Kilsby, D.C. 1982. Sampling schemes and limits. In Meat Microbiology, ed. M.H. Brown, 387–421. London: Applied
Science Publishers.
11. Miskimin, D.K., K.A. Berkowitz, M. Solberg, W.E. Riha, Jr., W.C. Franke, R.L. Buchanan, and V. O’Leary. 1976. Relationships between indicator organisms and specific pathogens in potentially hazardous foods. J. Food Sci. 41:1001–
1006.
12. Moberg, L. 1989. Good manufacturing practices for refrigerated foods. J. Food Protect. 52:363–367.
13. Mortimore, S.E., and C.A. Wallace. 1994. HACCP: A Practical Approach. New York: Kluwer Academic Publishers.
14. NACMCF. 1998. Hazard analysis and critical control point principles and application guidelines. J. Food Protect. 61:1246–
1259.
15. National Advisory Committee on Microbiological Criteria for Foods. 1990. Recommendations of the Seafood Working
Group for Cooked Ready-To-Eat Shrimp and Cooked Ready-To-Eat Crabmeat. Washington, DC: U.S. Department of
Agriculture.
16. National Research Council (U.S.A.). 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food
Ingredients. Washington, DC: National Academy Press.
17. National Research Council (U.S.A.). 1969. An Evaluation of the Salmonella Problem. Washington, DC: National Academy
of Sciences.
18. Simonsen, B., F.L. Bryan, J.H.B. Christian, T.A. Roberts, R.B. Tompkin, and J.H. Silliker. 1987. Prevention and control of
food-borne salmonellosis through application of Hazard Analysis Critical Control Point (HACCP). Int. J. Food Microbiol.
4:227–247.
19. Solberg, M., J.J. Buckalew, C.M. Chen, D.W. Schaffner, K. O’Neill, J. McDowell, L.S. Post, and M. Boderck. 1990.
Microbiological safety assurance system for foodservice facilities. Food Technol. 44(12):68–73.
20. Solberg, M., D.K. Miskimin, B.A. Martin, G. Page, S. Goldner, and M. Libfeld. 1977. Indicator organisms, foodborne
pathogens and food safety. Assoc. Food Drug. Off. Quart. Bull. 41(1):9–21.
21. Sperber, W.H., K.E. Stevenson, D.T. Bernard, K.E. Deibel, L.J. Moberg, L.R. Hontz, and V.N. Scott. 1998. The role of
prerequisite programs in managing a HACCP system. Dairy Food Environ. Sanit. 18:418– 423.
22. Sperber, W.H. 1991. The modern HACCP system. Food Technol. 45(6):116–120.
23. Stevenson, K.E. 1990. Implementing HACCP in the food industry. Food Technol. 44(5):179–180.
24. Stevenson, K.E., and D.T. Bernard, eds. 1995. HACCP—Establishing Hazard Analysis Critical Control Point Programs:
A Workshop Manual, 2nd ed. Washington, DC: Food Processors Institute.
Both products in criteria 4 and 5 should be free of salmonellae and L. monocytogenes. The coliform
criteria are recommended for process integrity.
REFERENCES
1. Bryan, F.L. 1990. Application of HACCP to ready-to-eat chilled foods. Food Technol. 44(7):70–77.
2. Bryan, F.L. 1988. Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. J. Food Protect.
51:663–673.
3. Codex Alimentarius Commission, 14th Session. 1981. Report of the 17th Session of the Codex Committee on Food Hygiene.
Alinorm 81/13. Rome: Food and Agriculture Organization.
4. Corlett, D.A., Jr. 1998. HACCP User’s Manual. Gaithersburg, MD: Aspen Publishers, Inc.
5. Dean, K.H. 1990. HACCP and food safety in Canada. Food Technol. 44(5):172–178.
6. Elliott, H.P., and H.D. Michener. 1961. Microbiological standards and handling codes for chilled and frozen foods: A
review. Appl. Microbiol. 9:452– 468.
7. Forsythe, S.J., and P.R. Hayes. 1998. Food Hygiene, Microbiology and HACCP. Gaithersburg, MD: Aspen Publishers,
Inc.
8. ICMSF. 1986. Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications,
2nd ed. Toronto: University of Toronto Press.
9. ICMSF. 1988. Microorganisms in Foods 4. Application of the Hazard Analysis Critical Control Point (HACCP) System to
Ensure Microbiological Safety and Quality. London: Blackwell Scientific Publications.
10. Kilsby, D.C. 1982. Sampling schemes and limits. In Meat Microbiology, ed. M.H. Brown, 387–421. London: Applied
Science Publishers.
11. Miskimin, D.K., K.A. Berkowitz, M. Solberg, W.E. Riha, Jr., W.C. Franke, R.L. Buchanan, and V. O’Leary. 1976. Relationships between indicator organisms and specific pathogens in potentially hazardous foods. J. Food Sci. 41:1001–
1006.
12. Moberg, L. 1989. Good manufacturing practices for refrigerated foods. J. Food Protect. 52:363–367.
13. Mortimore, S.E., and C.A. Wallace. 1994. HACCP: A Practical Approach. New York: Kluwer Academic Publishers.
14. NACMCF. 1998. Hazard analysis and critical control point principles and application guidelines. J. Food Protect. 61:1246–
1259.
15. National Advisory Committee on Microbiological Criteria for Foods. 1990. Recommendations of the Seafood Working
Group for Cooked Ready-To-Eat Shrimp and Cooked Ready-To-Eat Crabmeat. Washington, DC: U.S. Department of
Agriculture.
16. National Research Council (U.S.A.). 1985. An Evaluation of the Role of Microbiological Criteria for Foods and Food
Ingredients. Washington, DC: National Academy Press.
17. National Research Council (U.S.A.). 1969. An Evaluation of the Salmonella Problem. Washington, DC: National Academy
of Sciences.
18. Simonsen, B., F.L. Bryan, J.H.B. Christian, T.A. Roberts, R.B. Tompkin, and J.H. Silliker. 1987. Prevention and control of
food-borne salmonellosis through application of Hazard Analysis Critical Control Point (HACCP). Int. J. Food Microbiol.
4:227–247.
19. Solberg, M., J.J. Buckalew, C.M. Chen, D.W. Schaffner, K. O’Neill, J. McDowell, L.S. Post, and M. Boderck. 1990.
Microbiological safety assurance system for foodservice facilities. Food Technol. 44(12):68–73.
20. Solberg, M., D.K. Miskimin, B.A. Martin, G. Page, S. Goldner, and M. Libfeld. 1977. Indicator organisms, foodborne
pathogens and food safety. Assoc. Food Drug. Off. Quart. Bull. 41(1):9–21.
21. Sperber, W.H., K.E. Stevenson, D.T. Bernard, K.E. Deibel, L.J. Moberg, L.R. Hontz, and V.N. Scott. 1998. The role of
prerequisite programs in managing a HACCP system. Dairy Food Environ. Sanit. 18:418– 423.
22. Sperber, W.H. 1991. The modern HACCP system. Food Technol. 45(6):116–120.
23. Stevenson, K.E. 1990. Implementing HACCP in the food industry. Food Technol. 44(5):179–180.
24. Stevenson, K.E., and D.T. Bernard, eds. 1995. HACCP—Establishing Hazard Analysis Critical Control Point Programs:
A Workshop Manual, 2nd ed. Washington, DC: Food Processors Institute.