An evaluation of the role of microbiological criteria for foods and food ingredients / Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council
Executive summary -- Recommendations -- Introduction -- Definitions, purposes, and needs for microbiological criteria -- Selection of foods for criteria related to safety -- Selection of pathogens as components of microbiological criteria -- Selection of indicator organisms and agents as components of microbiological criteria -- Consideration of sampling associated with a criterion -- Consideration of decision (action) to be taken when a criterion (limit) is exceeded -- Current status of microbiological criteria and legislative bases -- Application of microbiological criteria to foods and food ingredients -- Expansion of the HACCP system in food protection programs -- Plans of action for implementation of the HACCP system and of microbiological criteria for foods and food ingredients -- Appendixes
