Compendium Of Microbiological Criteria For Food
Compendium of MicrobiologicalCriteria for FoodSeptember 2018
xx 2018 Food Standards Australia New Zealand 2018ISBN: 978-0-642-34594-3Published October 2016, Updated September 2018Food Standards Australia New Zealand (FSANZ) supports and encourages thedissemination and exchange of information. Information in this publication is provided undera Creative Commons Attribution 3.0 Australia (CC BY 3.0) Licence, except for the FoodStandards Australia New Zealand logo. An electronic version of this work is available on theFSANZ website at www.foodstandards.gov.au and, for New Zealand,www.foodstandards.govt.nz.AttributionYou may copy, distribute, transmit and adapt the material in this publication by the CC BY3.0 licence for commercial and non-commercial purposes; but you must attribute the work inthe following manner: Food Standards Australia New Zealand.This attribution must not, in any way, suggest that FSANZ endorses you or your use of thework.For more information email info@foodstandards.gov.auAustraliaPO Box 5423Kingston ACT 2604AUSTRALIAPh: 61 2 6271 2222Fax: 61 2 6271 2278New ZealandPO Box 10559, The TerraceWELLINGTON 6143Ph: 64 4 473 5630Fax: 64 4 473 98552Compendium of Microbiological Criteria for Food, September 2018
TABLE OF CONTENTSIntroduction. 5SECTION 1. 6Microbiological guideline criteria for RTE foods . 6Background . 6Purpose and scope . 6Microbiological tests. 6Summary of bacterial pathogen/food associations . 7Interpretation of results . 9Table 1. Interpreting results for testing of pathogenic microorganisms in RTE food .10Table 2. Interpreting results for testing of indicator organisms in RTE foods .16Table 3. Interpretation of results for standard plate counts in RTE foods .18SECTION 2. 20Process hygiene criteria . 201.Powdered infant formula products . 21Process hygiene criteria .21Microbiological specifications .22References .222.Meat products . 232.1Raw chicken meat .23Process hygiene criteria .23Method of analysis .25References .25Attachment 1 .273.Dairy products . 323.1Raw bulk milk .32References .333.2Processed liquid milk and cream .33Environmental monitoring program .33Process hygiene criteria .34Method of analysis .353.3Cheese (heat-treated milk) .35Heat treatment .36Environmental monitoring program .36Verification of critical limits .36Process hygiene criteria .37Method of analysis .38Reference .383Compendium of Microbiological Criteria for Food, September 2018
SECTION 3. 39Environmental monitoring . 391. Environmental monitoring program for Listeria monocytogenes . 39Target organisms .39Sample sites.39Frequency of sampling .40Actions in the event of positive results .40References .42APPENDIX 1Pathogens . 43Bacillus cereus & other Bacillus spp. .43Campylobacter spp. .45Clostridium perfringens .47Listeria monocytogenes .49Salmonella spp. (non-typhoidal) .51Shiga toxin-producing Escherichia coli (STEC) .53Staphylococcus aureus and other coagulase-positive staphylococci .55Vibrio parahaemolyticus.57APPENDIX 2Indicator microorganisms . 59Enterobacteriaceae .59Coliforms .61Escherichia coli .62Standard Plate Count (SPC) .63Listeria spp. .644Compendium of Microbiological Criteria for Food, September 2018
IntroductionMicrobiological criteria are established to support decision making about a food or processbased on microbiological testing. Criteria can be developed and applied for differentpurposes across the food supply chain, with different consequences if the limits are not met.Internationally, the Codex Alimentarius Commission (Codex) and the InternationalCommission on Microbiological Specifications for Foods (ICMSF) have provided the lead oncontemporary food safety management approaches and applying microbiological criteria. Animportant principle is that a microbiological criterion is established at a specified point in thefood chain for a particular purpose. In general, this is to establish the safety of a food or toverify that the food safety control system or elements of it are working as intended.The microbiological criteria used by food regulatory agencies generally include: food safety criteria: microbiological criteria that are applied to determine the safety of afood lot. Food safety criteria are included in the Australia New Zealand Food StandardsCode (the Code) and are applied to food for sale (e.g. at any point following final productmanufacture). process hygiene criteria: microbiological criteria applied to verify hygiene measures orcontrol of process. Process hygiene criteria are included in Section 2 of this document.They are applied at a specified point in the manufacturing process.Microbiological guidelines are also used by regulatory agencies to check that food for saleis safe and suitable and the food handling controls and hygienic practices of a food businessare adequate. Guideline criteria indicate whether the microbiological status of a food productis within the normal/acceptable range and in this way are alert mechanisms to signalconformance with food safety controls. Microbiological guideline criteria for ready-to-eat(RTE) foods are included in Section 1.Food businesses may also establish process hygiene criteria and microbiological guidelinesfor their operations as well as setting microbiological specifications for raw materials andingredients or finished products. A microbiological specification is a criterion applied as partof purchase arrangements to determine acceptability of ingredients or foods as required forensuring product safety or quality.This compendium brings together information on pathogens and indicator organismssignificant to food safety, microbiological guideline criteria for RTE foods, and processhygiene criteria that have been established for specific food commodities.5Compendium of Microbiological Criteria for Food, September 2018
SECTION 1Microbiological guideline criteria for RTE foodsBackgroundReady-to-eat (RTE) foods1 are intended to be consumed without any further process by thefinal consumer that may eliminate or reduce pathogenic microorganisms that could bepresent to a safe level. They may be commodity based (e.g. dairy or meat products), butcommonly include a combination of ingredients from more than one commodity group.The safety and suitability of RTE foods should be ensured through adherence to foodhandling controls and good hygiene practices that prevent or minimise contamination by andgrowth of pathogenic microorganisms. In Australia these food safety requirements are set outin Chapters 3 and 4 of the Code. In New Zealand, the Food Act 2014 and Animal ProductsAct 1999 and associated regulations specify food handling controls. In this context,microbiological testing can be useful in checking/verifying whether food safety controls are inplace and working as intended.Purpose and scopeFood samples may be taken for a variety of surveillance and monitoring purposes. Whenmicrobiological testing of food samples is carried out it is important that relevant tests andsuitable limits are applied so results are interpreted correctly and consistently.The purpose of this section is to: provide information on which microbiological tests apply to RTE foods, based on theircharacteristics and processing factors outline criteria for assessment, including limits for interpreting results provide an indication of the type of follow-up actions to be taken in response to findings.The reference limits provided allow an assessment of a single or multiple samples. They arenot intended to be sampling plans for the acceptance/ rejection of food lots, but used forevaluating food handling controls.The guideline criteria for RTE foods provided in this document are not intended to be usedfor food products for which food safety criteria have been established in the Code. Processhygiene criteria for specific foods/commodities are provided in Section 2.Microbiological testsAs RTE foods include a wide range of products, the decision on what microbiological test toapply will depend on a number of factors: the type of ingredients used whether ingredients are cooked or raw the cooking or other processing involved in manufacture the level of handling after cooking or processing whether the food requires temperature control for safety (i.e. the characteristics of thefood, such as pH and water activity, allow the growth of pathogenic microorganisms) presence and type of packaging shelf life.1Ready-to-eat food is defined in Standard 3.2.2 of the Code.6Compendium of Microbiological Criteria for Food, September 2018
Appendices 1 and 2 provide information on pathogens and indicator microorganisms/testssignificant to food safety. A summary of bacterial pathogen/food associations for thosemicroorganisms routinely tested and applicable to RTE foods is provided below.Laboratory methods are not specified in this section. The method used will depend on thereason for testing and factors such as speed, sensitivity, whether identification orquantification is required, as well as cost. For regulatory testing against food safety criteria inSchedule 27 of the Code, Standard 1.6.1 specifies reference methods to be used. For othertesting, validated methods should be used.Summary of bacterial pathogen/food associationsPathogenAssociated foodsWhyBacillus cereusCooked foods such as: rice dishes including sushi potato and pasta dishes meat, vegetable and fishdishes (stews, curries etc.).Spores are widespread in theenvironment and may be present onraw ingredients. The spores surviveand are activated by cooking. Whenfood is then cooled too slowly ordisplayed out of temperature controlfor extended periods, warmconditions allow for vegetative cellsto grow to high levels and producetoxins.Campylobacter spp.Main food vehicles: undercooked/improperlyhandled poultry raw meat unpasteurised milk contaminated water.Campylobacter spp. can colonise theintestinal tract of food-producinganimals, such as chickens, cattle,sheep and pigs. Inadequateprocessing (e.g. undercookedpoultry, unpasteurised milk) andcross contamination of RTE foods orfood contact surfaces with raw meatand poultry can result in sufficientnumbers being present in food tocause illness.Clostridium perfringensCooked foods such as: meats, particularly rolled andlarge joints meat containing productssuch as stews, gravies,curries and pies vegetable dishes (curries,soups etc.)Spores are widespread in theenvironment and are a part of normalintestinal flora of animals. Thespores survive and are activated bycooking. Slow cooling/reheating,particularly of large volumes of food,provides warm, anaerobic conditionsthat allow for vegetative cells to growto high levels that cause illness wheningested.ListeriamonocytogenesRTE foods that can support thegrowth of L. monocytogenes andhave an extended refrigeratedshelf life. Foods that have beenassociated with outbreaks includesoft cheeses, delicatessenmeats, cooked chicken, smokedseafood, salads and rockmelon.L. monocytogenes is widespread inthe environment and able to persistin food processing environments.RTE foods can becomecontaminated post processingthrough contamination from foodcontact surfaces. L. monocytogenesis able to grow at refrigerationtemperatures and can reach highlevels in food that supports itsgrowth.7Compendium of Microbiological Criteria for Food, September 2018
PathogenAssociated foodsWhyA wide range offoods have been implicated inoutbreaks of foodbornesalmonellosis: animal products such as eggs(particularly raw or lightlycooked egg dishes), poultry,raw meat, milk and dairyproducts fresh produce (such as leafygreens, seed sprouts,melons) low moisture foods such asspices, peanut butter,chocolate and flour.Foods include: inadequately cooked groundbeef (hamburger patties) uncooked fermentedcomminuted meat (e.g.salami) raw or inadequatelypasteurised dairy products(milk and cheese) fresh produce such as leafygreens and sprouted seeds.Salmonella is widely dispersed in theenvironment. A primary reservoir isthe intestinal tracts of vertebrates,including livestock, wildlife, domesticpets, and humans. Contaminatedraw foods that are eaten withoutfurther processing (such as cooking),cross contamination during foodhandling and poor hygiene andtemperature control practices arefactors contributing to foodbornesalmonellosis.Staphylococcus aureusand other coagulasepositive staphylococciA variety of foods, particularlythose high in protein andrequiring extensive handlingduring preparation. These caninclude: meat and meat products poultry and egg products milk and dairy products cream or custard filled bakeryproducts sandwich fillings.Food handlers are the main sourceof food contamination via directcontact (staphylococci can normallybe present in people’s nasalpassages, throat and skin).Contamination of food can occur viahands or respiratory secretions.Time and temperature abuse ofcontaminated food can result ingrowth of S. aureus and productionof enterotoxin in the food.VibrioparahaemolyticusFoods predominantly associatedwith foodborne illness caused byV. parahaemolyticus are fish,shellfish and crustaceans(particularly raw molluscs andcrustacea).V. parahaemolyticus occurs incoastal and estuarine waters and isa natural contaminant of seafood.Initial levels will depend onenvironmental factors at harvest.Illness is associated with eating rawor lightly cooked seafood, or cookedseafood that has been crosscontaminated. Inadequaterefrigeration of seafoodcontaminated withV. parahaemolyticus allows growthto levels that cause illness.Salmonella spp.Shiga toxin-producingEscherichia coli(STEC)Ruminants, in particular cattle andsheep, are the major animalreservoir of STEC. Infected animalsshed the bacteria in their faeces,resulting in contamination of theenvironment.Primary products (such as meat, milkand fresh produce) can be eithercontaminated directly by faecalmaterial or indirectly viacontaminated water or soil. STECinfection is associated withcontaminated foods that are eatenwithout further processing or havebeen inadequately processed.8Compendium of Microbiological Criteria for Food, September 2018
Interpretation of resultsThe tables below provide guidance on interpreting results for the microbiological examinationof RTE foods for pathogenic microorganisms and for indicator microorganisms. The limitsapply to foods sampled in the retail chain (i.e. food for sale at retail, food service wholesaleand distribution) up to and including end of shelf life.There are four categories of microbiological assessment defined based on the detection orlevel of microorganism
Compendium of Microbiological Criteria for Food, September 2018 Introduction Microbiological criteria are established to support decision making about a food or process based on microbiological testing. Criteria can be developed and applied for different purposes across the food supply chain, with different consequences if the limits are not met.File Size: 1MB
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