Indicator microorganisms and microbiological criteria.

摘要: Microbiological criteria provide the food industry and regulatory agencies with guidelines for control of processing systems are an underlying component any critical point that addresses a microbiological hazard in Hazard Analysis Critical Control Points (HACCP) systems. Aerobic plate count (APC) or standard (SPC) is commonly used to determine “total” numbers microorganisms product. Depending on pathogen, low levels microorganism product may not be concern. Some have such infective dose their mere presence presents significant public health risk. For microbes, concern whether pathogen able grow but could survive length time food. Food products frequently subject contamination by harmful microorganisms, as shellfish, benefit from application criteria. Enterococci counts few useful applications safety. related safety rely tests metabolites indicate potential rather than direct pathogenic indicator microorganisms. The current acceptable limits based criterion there 80% probability plant actually exceeding target value if it exceeds limit.