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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall and PHA Cases in Calendar Year 2023
        • Summary of Recall and PHA Cases in Calendar Year 2022
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2012
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Enfermedades Transmitidas Por Alimentos y Otras Enfermedades
      • Illnesses and Pathogens
        • Botulism
          • Clostridium botulinum y El Botulismo
        • Campylobacter
          • Campylobacter En Español
        • E. coli
        • Listeria
        • Parasites and Foodborne Illness
          • Parásitos y Enfermedades Transmitidas Por los Alimentos
        • Preguntas y Respuestas Sobre Listeria
        • Salmonella
          • Preguntas y Respuestas Sobre Salmonella
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Aditivos en Productos Cárnicos y Avícolas
        • Agua en Carnes y Aves
        • Ahumar Carnes y Aves
        • Air Fryers and Food Safety
        • Alergias Alimentarias: Los “9 Grandes”
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cocción Versus Seguridad
        • Cocinar en Hornos Microondas
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Cómo Encontrar el Número de Establecimiento del USDA (EST) en el Empaque de Alimentos
        • Cómo las Temperaturas Afectan a los Alimentos
        • Danger Zone 40F - 140F
        • Deep Fat Frying
        • Doneness Versus Safety
        • El Color de la Carne y Las Aves
        • El Gran Deshielo: Métodos Seguros para Descongelar
        • El Manejo Adecuado de los Alimentos Pedidos Por Correo
        • Entendiendo las Retiradas de Alimentos del Mercado del FSIS
        • Fechas en Productos Alimenticios
        • Food Allergies: The “Big 9”
        • Food Thermometers
        • Freidoras de Aire y Seguridad Alimentaria
        • Freír en Grasa y Seguridad Alimentaria
        • Glosario de Términos de Empaque
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • Guía del Consumidor Sobre Inocuidad Alimentaria: Tormentas y Huracanes Severos
        • High Altitude Cooking
        • Hongos en los Alimentos: ¿Son Peligrosos?
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importación de Productos Cárnicos, Avícolas y Ovoproductos a Estados Unidos
        • Importing Meat, Poultry & Egg Products US
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • La Cocción En Elevaciones Altas
        • La Congelación Y Seguridad Alimentaria
        • La Limpieza Ayuda a Prevenir Enfermedades Transmitidas Por Los Alimentos
        • Las Ollas de Cocción Lenta y la Seguridad Alimentaria
        • Las Sobras de Comida e Inocuidad Alimentaria
        • Lavado de Alimentos: ¿Promueve la Inocuidad Alimentaria?
        • Mail Order Food Safety
        • Manipulación Adecuada de Alimentos Para Llevar
        • Mantenga los Alimentos Seguros - Conceptos Básicos de Inocuidad Alimentaria
        • Manteniendo Seguros Los Almuerzos En "Bolsas"
        • Materiales de Empaque para Carnes y Aves
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Molds on Food: Are They Dangerous?
        • Natural Flavors on Meat and Poultry Labels
        • Preguntas Frecuentes Sobre Irradiación y Seguridad Alimentaria
        • Preguntas y Respuestas Sobre la Seguridad Alimentaria Durante un Tailgate
        • Sabores Naturales de Carnes y Aves en las Etiquetas
        • Safe Handling of Take-Out Foods
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
        • Seguridad Alimentaria de Comida No Perecedera
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tabla de Temperatura Interna Mínima Segura
        • Tablas de Cortar
        • Tailgating Food Safety Q & A
        • Termómetros para Alimentos
        • Termómetros para Electrodomésticos
        • Términos de Etiquetado de Carnes y Aves
        • Understanding FSIS Food Recalls
        • Voluntarios Sobre la Seguridad Alimentaria
        • Water in Meat & Poultry
        • Zona de Peligro (40 F - 140 F)
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Refrigeration
          • La Refrigeración y Seguridad Alimentaria
        • Safe Temperature Chart
        • Shelf-Stable Food
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
      • Meat & Catfish
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Bisonte de la Granja a la Mesa
        • Cabra de la Granja a la Mesa
        • Carne Seca y Seguridad Alimentaria
        • Carne de Cerdo Fresca de la Granja a la Mesa
        • Carne de Res de la Granja a la Mesa
        • Carne de Ternera de la Granja a la Mesa
        • Carne de res ablandada mecánicamente
        • Carne en Conserva y Seguridad Alimentaria
        • Catfish from Farm to Table
        • Color de la Carne Molida Cocida en Relación Con El Grado De Cocción
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Conejo de la Granja a la Mesa
        • Cordero de la Granja a la Mesa
        • Corned Beef
        • Cuando se Asan “Otras” Carnes para las Fiestas
        • Door-to-Door Meat Sales
        • El Jamón y la Seguridad Alimentaria
        • El Tocino y la Seguridad Alimentaria
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • La Carne Molida y la Seguridad Alimentaria
        • Lamb From Farm to Table
        • Las Salchichas “hot dogs” y la Seguridad Alimentaria
        • Los Embutidos y Seguridad Alimentaria
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Venta de Carne a Domicilio
        • Yersiniosis and Chitterlings Tips
        • Yersiniosis y los Chinchulines (Tripas): Consejos Para Protegerlo de Enfermedades Transmitidas Por Alimentos
      • Poultry
        • Happy Thanksgiving!
        • Amarras para las Aves y Otros Accesorios
        • Aves: Baños en Solución, Salmueras y Marinadas
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • El Relleno y Seguridad Alimentaria
        • Hablemos Sobre el Pavo: Una Guía Para el Consumidor Sobre Cómo Asar un Pavo de Forma Segura
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • La Etiqueta del Ave Dice “Fresco”
        • La Preparación de Turduckens Requiere un Manejo Adecuado
        • Let's Talk Turkey Roasting
        • Pato y Ganso de la Granja a la Mesa
        • Pavo de la Granja a la Mesa
        • Pavo: Rutas Alternativas Hacia la Mesa
        • Pollo de la Granja a la Mesa
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Preparación Básica del Pavo: Cocinar De Forma Adecuada
        • Preparación Básica del Pavo: Como Descongelar Seguramente
        • Preparación Básica del Pavo: El Relleno
        • Preparación Básica del Pavo: Manejo de las Comidas Cocidas
        • Procesamiento de Aves: Preguntas y Respuestas
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
        • ¿Es Segura la Carne de Pavo Rosada?
      • Eggs
        • Egg Products and Food Safety
        • Huevos en Cascarón De la Granja a la Mesa
        • Ovoproductos e Inocuidad Alimentaria
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Eliminando Olores de Refrigeradores y Congeladores
        • Fires and Food Safety
        • Incendios y Seguridad Alimentaria
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
      • FSIS/ORISE Food Safety Fellowship Program
        • Aaron Dudley
        • Lauren Lee
        • Sharon Nieves-Miranda
        • Yesutor Soku
        • Ali Strickland
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Developer Resources
      • Recall API
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2025
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
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        • Key Facts: ISO Accreditation
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        • 2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
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  • Inspection
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          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
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          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
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    • Import & Export
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Reports
06/10/2015, 08:00AM EDT

2013-2015 Study of Microbiological Criteria as Indicators of Process Control or Insanitary Conditions National Advisory Committee on Microbiological Criteria For Foods (NACMCF)

Subcommittee Members

  • Dr. Robert Seward and Dr. Jeffery Kornacki: Working Group Chairs
  • Dr. Arun Bhunia
  • LTC Robert Dole
  • Dr. Scott Hood
  • Dr. Steven Ingham
  • Dr. Robert LaBudde
  • Dr. Guy Loneragan
  • Dr. Evelyne Mbandi
  • Dr. Peter Muriana
  • Dr. Wilfredo Ocasio
  • Dr. Mickey Parish
  • Dr. Salina Parveen
  • Dr. Jennifer Quinlan
  • Ms. Angela Ruple

Executive Summary
The Department of Defense (DoD) has specific standards for Salmonella, Listeria monocytogenes, E. coli O157:H7, Clostridium perfringens and microbial toxins in certain raw and processed meat, poultry, egg products and many other products such as bagged leafy green salads procured globally for U.S. military personnel. However, there are other bacteria that, when present in higher numbers, may indicate that processing conditions did not adequately prevent or reduce contamination of the product. The DoD has encountered numerous circumstances where numbers of potential pathogens or indicator bacteria have generated concerns about the safety and/or wholesomeness of products. The DoD seeks refined microbiological and other possible criteria to better evaluate process control and insanitary conditions at the point of production. Proposed organisms for the National Advisory Committee on Microbiological Criteria for Food (NACMCF) evaluation are Staphylococcus aureus and Bacillus cereus in ready-to-eat (RTE) products, mesophilic aerobic plate count in raw and RTE products, and other possible indicators of insanitary conditions in food processing establishments (e.g., generic E. coli, coliforms, Enterobacteriaceae, enterococci and gas-forming anaerobes).

Background
The DoD, when procuring food around the world, often sends auditors to evaluate processing conditions within food establishments. Many processors reference microbiological criteria from various entities or have established their own criteria to monitor the safety and/or quality of raw or RTE components of products. Many establishments also use microbiological criteria to monitor process control. Since the U.S. has not published these types of standards recently, the DoD has established their own standards to assist auditors in their evaluation of various processing systems. The existing DoD standards need to be suitable for application to current processing conditions in the region where the food is produced.

The DoD is often faced with using a variety of microbiological criteria in combination with other audit findings to determine whether an establishment is maintaining appropriate process control, or whether product produced in certain circumstances is safe and/or wholesome for military personnel. For potential pathogens such as Staphylococcus aureus and Bacillus cereus, a 5-log level is generally regarded as an indicator level that product is clearly unsafe for human consumption. However, given the potential for abuse down the distribution chain and the limitations of typical testing plans for addressing the heterogeneity of levels throughout each production lot, it appears that microbiological criteria for these potential pathogens at the time of production might be significantly lower.

Many industry and regulatory laboratories have relied upon organoleptic evaluation of regulated products for quality purposes. While organoleptic examination has its value, it is inherently subjective and dependent upon sensory capabilities that vary from analyst to analyst. Numbers of indicator bacteria such as aerobic plate count might be more effective for determining quality of products that may have been stored for a significant period of time.

Food processors, including those who supply the DoD, are responsible for evaluating individual components of RTE products (e.g., processed meats, cheese, poultry, egg products and spices) received at their establishments, which may be included as ingredients in the final product without further processing to inactivate biological hazards. These establishments often perform microbiological testing on raw materials or require microbiological criteria as elements of a certificate of conformance that accompanies the raw materials. The NACMCF's guidance on the role of microbiological or other indicators to evaluate raw materials or product components in food establishments would greatly support food safety initiatives.

A variety of analytes (e.g., aerobic plate count, generic E. coli, Enterobacteriaceae, coliforms, enterococci) are currently monitored by the DoD, food establishments, and other entities, which may indicate insanitary conditions or poor process control. Over the years, various international agencies and other organizations (e.g., Codex Alimentarius) have developed microbiological criteria for many products, but there is no consensus on acceptable microbiological levels in the U.S., where entities with an interest in food safety have been left to develop their own criteria.

Charge Questions for the Subcommittee
Because of the many questions regarding microbiological criteria that might indicate poor process control or insanitary conditions, the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) is asked for its guidance to clarify the following issues.

  1. Describe processes and important considerations that could be used to develop a microbiological criterion for a particular product (e.g., raw ground beef, RTE sliced luncheon meat) at various points in the process that might indicate poor process control and/or insanitary conditions. Describe how the processes and considerations could differ in other regions of the world where processing conditions may make certain indicators or levels of indicators more or less appropriate.
     
  2. At the point of production, how many Staphylococcus aureus, Bacillus cereus, generic E. coli, coliforms, Enterobacteriaceae, enterococci and/or gas-forming anaerobes in RTE finished products might indicate: a) a possible process control problem or insanitary conditions, or b) potentially hazardous product unfit for distribution?

    How might the levels and the applicability of these criteria vary between different RTE products (e.g., processed meat, poultry, egg products, refrigerated meat/poultry salads, and bagged leafy green salads)?
     
  3. At the point of production, what level of mesophilic aerobic plate count in RTE finished products and in non-intact raw meat and poultry products might indicate a possible process control problem or insanitary conditions?
    How might these criteria vary between different RTE products (e.g., processed meat, poultry and egg products, and refrigerated meat/poultry salads)?
    How might these criteria vary between different non-intact raw products (e.g., beef trimmings versus ground product)?
    How might these levels be expected to change during the expected shelf-life of the product?
     
  4. Are there other potential indicators (e.g., microbiological, biochemical or molecular parameters) of process control that should be considered? If so, how might these apply at various points in the process to major product categories (e.g., processed meat, poultry and egg products, bagged leafy green salads and refrigerated meat/poultry salads)?
     
  5. Discuss various sampling plans (e.g., International Commission on Microbiological Specifications for Food 2 or 3 class plans) that may be applicable for the various analytes and products identified in the questions above. In the attached table, provide appropriate values [i.e., ranges (log CFU/g), categories (acceptable, marginal, unacceptable)] and if applicable, the recommended sampling plan. (Table 1, PDF Only).

Related Media

Response to Questions Posed by the Department of Defense Regarding Microbiological Criteria as Indicators of Process Control or Insanitary Conditions
Final Report as it appeared in the Journal of Food Protection, Vol. 81, No. 1
Last Updated: Jan 01, 2018
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