Appendix C ◾ 575
think about controlling microbiological problems as a whole, which would include both pathogens and spoilage microorganisms (i.e., total microbial quality, TQM). One cannot devise methods to control only pathogens or only spoilage microorganisms. The International Organization
of Standardization (ISO) 9000 series standards can be used to supplement HACCP systems and
develop effective process control and process assurance systems. 6 Finally, the HACCP system can
be combined with the hurdle concept of food preservation for the effective control of pathogenic
and spoilage microorganisms for foods that otherwise could not be produced commercially (see
Chapter 41). 7 Although food safety is of primary importance in countries with abundant food supplies, food spoilage is equally important in many countries, especially developing countries, where
large quantities of food are lost because of spoilage. In those countries, the HACCP concept to
reduce food spoilage will be particularly important to increase food availability.
References
1. Pierson, M.D. and Corlett, D.A., Jr., Ed., HACCP Principles and Applications, Van Nostrand Reinhold,
New York, 1992.
2. Sperber, W.H., The modern HACCP System, Food Technol., 45, 6, 116, 1991.
3. Sofos, J.N., HACCP, Meat Focus Int., 5, 217, 1993.
4. Rossvoll, E.H., Ueland, O., Hagtvedt, T., Jacobsen, E., Lavik, R., and Langsrud, S., Application of
hazard analysis and critical control point methodology and risk-based grading to consumer food safety
surveys, J. Food Prot., 75, 1673–1690, 2012.
5. Anonymous, Hazard analysis and critical control point principles and application guidelines, J. Food
Prot., 61, 726, 1998.
6. Golomski, W.A., ISO 9000: The global perspective, Food Technol., 48, 2, 57, 1994.
7. Leistner, L.E.E., Linkage of hurdle technology with HACCP. In Proceedings of the 45th Annual
Reciprocal Meat Conference, June 14–17, Colorado State University, Ft. Collins, American Meat Science
Association and National Live Stock and Meat Board, Chicago, 1992, p. 1.
think about controlling microbiological problems as a whole, which would include both pathogens and spoilage microorganisms (i.e., total microbial quality, TQM). One cannot devise methods to control only pathogens or only spoilage microorganisms. The International Organization
of Standardization (ISO) 9000 series standards can be used to supplement HACCP systems and
develop effective process control and process assurance systems. 6 Finally, the HACCP system can
be combined with the hurdle concept of food preservation for the effective control of pathogenic
and spoilage microorganisms for foods that otherwise could not be produced commercially (see
Chapter 41). 7 Although food safety is of primary importance in countries with abundant food supplies, food spoilage is equally important in many countries, especially developing countries, where
large quantities of food are lost because of spoilage. In those countries, the HACCP concept to
reduce food spoilage will be particularly important to increase food availability.
References
1. Pierson, M.D. and Corlett, D.A., Jr., Ed., HACCP Principles and Applications, Van Nostrand Reinhold,
New York, 1992.
2. Sperber, W.H., The modern HACCP System, Food Technol., 45, 6, 116, 1991.
3. Sofos, J.N., HACCP, Meat Focus Int., 5, 217, 1993.
4. Rossvoll, E.H., Ueland, O., Hagtvedt, T., Jacobsen, E., Lavik, R., and Langsrud, S., Application of
hazard analysis and critical control point methodology and risk-based grading to consumer food safety
surveys, J. Food Prot., 75, 1673–1690, 2012.
5. Anonymous, Hazard analysis and critical control point principles and application guidelines, J. Food
Prot., 61, 726, 1998.
6. Golomski, W.A., ISO 9000: The global perspective, Food Technol., 48, 2, 57, 1994.
7. Leistner, L.E.E., Linkage of hurdle technology with HACCP. In Proceedings of the 45th Annual
Reciprocal Meat Conference, June 14–17, Colorado State University, Ft. Collins, American Meat Science
Association and National Live Stock and Meat Board, Chicago, 1992, p. 1.