442 ◾ Fundamental Food Microbiology
Microbiological Standards, Specifications, and Guidelines
Microbiological standards, specifications, and guidelines are useful in keeping the microbial load
of foods at acceptable levels by various methods, one of which is by controlling their access to
foods. Microbiological standards of food are set and enforced by regulatory agencies to increase
consumer safety and product stability. A standard dictates the maximum microbial level that can
be accepted in a food. With proper sanitation and quality control, this level is generally attainable. Some examples are maximum acceptable levels of standard plate counts (SPCs) of Grade
A raw milk, 100,000/mL; pasteurized Grade A milk, SPC 20,000/mL; and coliforms ≤ 10/mL.
However, very few foods have microbiological standards. Instead, many foods and food ingredients have microbiological specifications. A specification indicates the maximum permissible
microbial load for the acceptance of a food or food ingredient. It should be attainable and agreed
on by the buyers and sellers of the products. It is not set up or enforced by regulatory agencies. In
the United States, the military has microbiological specifications for foods purchased outside for
army rations. For example, dried whole egg has the following specifications: aerobic plate count
(APCs), 25,000/g; coliforms, 10/g; and Salmonella, negative in 25 g. The specifications discourage
mixing of a microbiologically poor-quality product with a good-quality product. Microbiological
guidelines are generally set either by regulatory agencies or food processors to help generate products of acceptable microbiological qualities. A guideline is set at a level that can be achieved if a
food-processing facility uses good cleaning, sanitation, and handling procedures. It also helps
detect if a failure has occurred during processing and handling, and thus alerts the processor to
take corrective measures.
Conclusion
Spoilage and pathogenic microorganisms enter into food from different sources. One of the major
objectives to produce a safe food with a desirable shelf life is to minimize the access of microorganisms in food from various sources. This can be achieved by proper plant design, training
personnel, designing equipment that can be sanitized effectively, and establishing an efficient
cleaning and sanitation procedure. Many cleaning and sanitizing chemicals are available commercially. The aim will be to select agents that are suitable for a specific purpose. Adaptation of an
efficient and approved procedure (by regulatory agencies) helps meet the required microbiological
standards and specifications. Because fresh produce–related outbreaks are on the rise, chemical
sanitizers are now used to disinfect these commodities to reduce foodborne illness. Chapter 32
describes methods used to remove microorganisms from food to keep their initial load at a low
level.
QUESTIONS
1. Discuss the objectives of food sanitation.
2. List five factors that are important in reducing microbial access to foods.
3. Describe how water, ice, brine, and curing solution can contribute to the microbial load in a
food.
4. List the objectives of using cleaning agents in food-processing facilities. Describe the properties of a desirable detergent for use in a food-processing plant.
Microbiological Standards, Specifications, and Guidelines
Microbiological standards, specifications, and guidelines are useful in keeping the microbial load
of foods at acceptable levels by various methods, one of which is by controlling their access to
foods. Microbiological standards of food are set and enforced by regulatory agencies to increase
consumer safety and product stability. A standard dictates the maximum microbial level that can
be accepted in a food. With proper sanitation and quality control, this level is generally attainable. Some examples are maximum acceptable levels of standard plate counts (SPCs) of Grade
A raw milk, 100,000/mL; pasteurized Grade A milk, SPC 20,000/mL; and coliforms ≤ 10/mL.
However, very few foods have microbiological standards. Instead, many foods and food ingredients have microbiological specifications. A specification indicates the maximum permissible
microbial load for the acceptance of a food or food ingredient. It should be attainable and agreed
on by the buyers and sellers of the products. It is not set up or enforced by regulatory agencies. In
the United States, the military has microbiological specifications for foods purchased outside for
army rations. For example, dried whole egg has the following specifications: aerobic plate count
(APCs), 25,000/g; coliforms, 10/g; and Salmonella, negative in 25 g. The specifications discourage
mixing of a microbiologically poor-quality product with a good-quality product. Microbiological
guidelines are generally set either by regulatory agencies or food processors to help generate products of acceptable microbiological qualities. A guideline is set at a level that can be achieved if a
food-processing facility uses good cleaning, sanitation, and handling procedures. It also helps
detect if a failure has occurred during processing and handling, and thus alerts the processor to
take corrective measures.
Conclusion
Spoilage and pathogenic microorganisms enter into food from different sources. One of the major
objectives to produce a safe food with a desirable shelf life is to minimize the access of microorganisms in food from various sources. This can be achieved by proper plant design, training
personnel, designing equipment that can be sanitized effectively, and establishing an efficient
cleaning and sanitation procedure. Many cleaning and sanitizing chemicals are available commercially. The aim will be to select agents that are suitable for a specific purpose. Adaptation of an
efficient and approved procedure (by regulatory agencies) helps meet the required microbiological
standards and specifications. Because fresh produce–related outbreaks are on the rise, chemical
sanitizers are now used to disinfect these commodities to reduce foodborne illness. Chapter 32
describes methods used to remove microorganisms from food to keep their initial load at a low
level.
QUESTIONS
1. Discuss the objectives of food sanitation.
2. List five factors that are important in reducing microbial access to foods.
3. Describe how water, ice, brine, and curing solution can contribute to the microbial load in a
food.
4. List the objectives of using cleaning agents in food-processing facilities. Describe the properties of a desirable detergent for use in a food-processing plant.