Archive: National Advisory Committee on Microbiological Criteria for Foods (NACMCF)

About NACMCF

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was a discretionary advisory committee established in 1988 by the Secretary of Agriculture, after consulting with the Secretary of Department of Health and Human Services (HHS). The Committee was formed in response to the recommendations of the National Academy of Sciences and the U.S. House of Representatives Committee on Appropriations to provide an interagency approach to microbiological criteria, given that numerous federal, State, and local agencies are responsible for food safety. NACMCF provided impartial scientific advice and recommendations to the U.S. Department of Agriculture (USDA) and other government agencies on microbiological and public health issues relative to the safety of the U.S. food supply.

NACMCF reports provide current information and can serve as part of the foundation for regulations and programs aimed at reducing foodborne disease and enhancing public health. For example, NACMCF was instrumental in formulating and standardizing the principles of hazard analysis and critical control point (HACCP) systems.

Below is a list of select reports completed by NACMCF. Contact the NACMCF Executive Secretariat at NACMCF@usda.gov if you are looking for a NACMCF report or another document that is not included in this list:

2023. Response to Questions Posed by the Food Safety and Inspection Service: Enhancing Salmonella Control in Poultry Products. (JFP – 2024) https://doi.org/10.1016/j.jfp.2023.100168
2021. The Use of Water in Animal Production, Slaughter, and Processing. (JFP – 2022) https://doi.org/10.4315/JFP-22-144
2021. Microbiological Testing by Industry of Ready-to-Eat Foods under FDA's Jurisdiction for Pathogens (or Appropriate Indicator Organisms): Verification of Preventive Controls. (JFP – 2022) https://doi.org/10.4315/JFP-22-143
2018. Response to Questions Posed by the Food and Drug Administration Regarding Virulence Factors and Attributes that Define Foodborne Shiga Toxin-Producing Escherichia coli (STEC) as Severe Human Pathogens. (JFP – 2019) https://doi.org/10.4315/0362-028X.JFP-18-479
2018. Response to Questions Posed by the Food Safety and Inspection Service Regarding Salmonella Control Strategies in Poultry. (JFP – 2019) https://doi.org/10.4315/0362-028X.JFP-18-500
2017. Response to Questions Posed by the Department of Defense Regarding Microbiological Criteria as Indicators of Process Control or Insanitary Conditions. (JFP – 2018) https://www.sciencedirect.com/science/article/pii/S0362028X22083909?via%3Dihub
2014. Response to the Questions Posed by the Food Safety and Inspection Service, the Centers for Disease Control and Prevention, the National Marine Fisheries Service, and the Defense Health Agency, Veterinary Services Activity Regarding Control Strategies for Reducing Foodborne Norovirus Infections. (JFP – 2016) https://doi.org/10.4315/0362-028X.JFP-15-215
2007. Assessment of Food as a Source of Exposure to Mycobacterium avium subspecies paratuberculosis (MAP). (JFP – 2010) https://www.sciencedirect.com/science/article/pii/S0362028X23059859?via%3Dihub
2009. Parameters for Determining Inoculated Pack/Challenge Study Protocols. (JFP – 2010)
https://www.sciencedirect.com/science/article/pii/S0362028X22115759
2009. Response to Questions Posed by the Food Safety and Inspection Service Regarding Determination of the most Appropriate Technologies for the Food Safety and Inspection Service to Adopt in Performing Routine and Baseline Microbiological Analyses. (JFP – 2010)
https://www.sciencedirect.com/science/article/pii/S0362028X22128437
2007. Response to the Questions Posed by the Food and Drug Administration and the National Marine Fisheries Service Regarding Determination of Cooking Parameters for Safe Seafood for Consumers. (JFP – 2008)
https://doi.org/10.4315/0362-028X-71.6.1287
2005. Analytical Utility of Campylobacter Methodologies. (JFP – 2007)
https://doi.org/10.4315/0362-028X-70.1.241
2004. Requisite Scientific Parameters for Establishing the Equivalence of Alternative Methods of Pasteurization. (JFP – 2006)
https://doi.org/10.4315/0362-028X-69.5.1190
2004. Considerations for Establishing Safety-Based Consume-By Date Labels for Refrigerated Ready-to-Eat Foods. (JFP – 2005)
https://doi.org/10.4315/0362-028X-68.8.1761
2002. Hot Holding Temperatures. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) Report.
https://www.fsis.usda.gov/NACMCF_Temperatures_Report_2002_Final.pdf
1999. Microbiological Safety Evaluations and Recommendations on Sprouted Seeds. (JFP – 1999) https://doi.org/10.1016/S0168-1605(99)00135-X
1999. Microbiological Safety Evaluations and Recommendations on Fresh Produce. (JFP – 1999)
https://doi.org/10.1016/S0956-7135(99)00026-2
1997. Hazard Analysis and Critical Control Point Principles and Application Guidelines. (JFP – 1998) https://www.sciencedirect.com/science/article/pii/S0362028X22017008
1996. Microbial Hazards and Emerging Issues Associated with Produce. A Preliminary Report to the National Advisory Committee on Microbiologic Criteria for Foods. (JFP – 1997)
https://doi.org/10.4315/0362-028X-60.11.1400
1996. National Advisory Committee on Microbiological Criteria for Foods. Principles of Risk Assessment for Illnesses Caused by Foodborne Biological Agents. (JFP – 1997)
https://doi.org/10.4315/0362-028X-60.11.1417
1996. Generic HACCP Application in Broiler Slaughter and Processing. (JFP – 1997) https://doi.org/10.4315/0362-028X-60.5.579
1990. Refrigerated Foods Containing Cooked, Uncured Meat or Poultry Products that are Packaged for Extended Refrigerated Shelf Life and that are Ready-To-Eat or Prepared with Little or No Additional Heat Treatment.
https://www.fsis.usda.gov/NACMCF_Refrigerated-Foods_Report_1991 Final.pdf