World Health Organization : Technical Report Series, No. 399: Microbiological Aspects of Food Hygiene

By World Health Organization

Book Id: WPLBN0000052212
Format Type: PDF eBook
File Size: 2.8 MB
Reproduction Date: 2005

Title:	World Health Organization : Technical Report Series, No. 399: Microbiological Aspects of Food Hygiene
Author:	World Health Organization
Volume:
Language:	English
Subject:	Health., Public health, Wellness programs
Collections:	Medical Library Collection, World Health Collection
Historic Publication Date:
Publisher:	World Health Organization


Citation APA MLA Chicago Organization, W. H. (n.d.). World Health Organization : Technical Report Series, No. 399. Retrieved from http://gutenberg.cc/

Description
Medical Reference Publication

Excerpt
INTRODUCTION The Committee was primarily concerned with assessing the role of the microbiological laboratory within the over-all programme for the promotion and control of food hygiene. In recent years the laboratory has been making an increasing contribut~nn to food hygiene programmes, and it is assuming a key role in diagnosis. surveillance, control, and research. The Committee was asked to consider the effective integration of the laboratory within the total effort to achieve safe food ; the agenda were. therefore, extensive. and included, in addition to the areas noted above, the contributions of the laboratory to food hygiene education, training, and technology. Specifically. the Committee discussed microbiological criteria for foods, the interpretation of laboratory results, the use of such results by administrators of food hygiene programmes, the effective use of research findings in food hygiene pro,orammes, and the need for future research. The Cominittee also dealt with the role of the laboratory in surveillance for potential sources of food-borne disease and the need for co-operation among laboratories. The development of microbiological standards was not undertaken, since it was considered to be a task for special groups convened for the purpose.

Table of Contents
CONTENTS Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . Reporting and surveillance . . . . . . . . . . . . . . . . . . . 2 . Recent findings in food microbiology . . . . . . . . . . . . . . . 2.1 Salnro~rella. . . . . . . . . . . . . . . . . . . . . . . . . 2.2 Clostridilirrl perfringem . . . . . . . . . . . . . . . . . . . 2.3 Bacillrrs cereus . . . . . . . . . . . . . . . . . . . . . . . 2.4 Clostridiunl botulirnon . . . . . . . . . . . . . . . . . . . . 2.5 Staphylococcus . . . . . . . . . . . . . . . . . . . . . . . 2.6 Vibrio parahae~nolyticus . . . . . . . . . . . . . . . . . . . 2.7 Mycobacterium avium . . . . . . . . . . . . . . . . . . . . 2.8 Viruses and rickettsias . . . . . . . . . . . . . . . . . . . 2.9 Mycotoxins . . . . . . . . . . . . . . . . . . . . . . . . 2.10 Animal parasites . . . . . . . . . . . . . . . . . . . . . . 3 . Food technology in relation to food hygiene . . . . . . . . . . . 3.1 Thermal processing . . . . . . . . . . . . . . . . . . . . . 3.2 Freezing . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3 Dehydration . . . . . . . . . . . . . . . . . . . . . . . . 3.4 Use of microbe inhibitors . . . . . . . . . . . . . . . . . . 3.5 Control of water content by addition of sugar . . . . . . . . 3.6 Control of microbial flora in raw foods . . . . . . . . . . . 3.7 Radiation processing . . . . . . . . . . . . . . . . . . . . 4. Foodstuffs that are particularly dangerous . . . . . . . . . . . . . 4.1 Meat and meat products . . . . . . . . . . . . . . . . . . 4.2 Milk and milk products . . . . . . . . . . . . . . . . . . 4.3 Prepared and ready-to-eat nonsterile foods . . . . . . . . . . 4.4 Raw products . . . . . . . . . . . . . . . . . . . . . . . 4.5 Other foods . . . . . . . . . . . . . . . . . . . . . . . . 4.6 Food handling at the consumer level . . . . . . . . . . . . 5. Role of the laboratory in food hygiene programmes . . . . . . . . 5.1 Administration and training . . . . . . . . . . . . . . . . . 5.2 Sampling and laboratorj- methods . . . . . . . . . . . . . . 5.3 Microbiological standards for foods . . . . . . . . . . . . . 6. Research needs . . . . . . . . . . . . . . . . . . . . . . . . . Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . Annex 1 . Principal features of food-borne diseases . . . . . . Annex 2 . Specimen forms for the reporting of food-borne disease out- breaks . . . . . . . . . . . . . . . . . . . . . . . . . Annex 3 . Procedure for collecting and submitting food samples for laboratory examination . . . . . . . . . . . . . . . . . . . . Annex 4 . Food-borne disease outbreaks in England and Wales. 1961-65 Annex 5 . Laboratory detection of Clostridium botlrli~~~rn.l . . . . Annex 6 . Staphylococcal enterotoxin . . . . . . . . . . . . . . . Annex 7 . Identification of Vibrio parahnemolyticrrs . : . . . . . . . Annex 8 . Mycotoxins in foods . . . . . . . . . . . . . . . . . . . Page 5 6 8 8 13 14 15 18 19 20 20 21 22 23 24 26 26 28 31 31 33 36 36 38 41 42 42 43 43 44 44 45 47 49 50 Annex 9 . Selected bibliography . . . . . . . . . . . . . . . . . . .