Microbiological criteria: Principles for their establishment and application in food quality and safety

Legislation on food safety has led towards the standardization of food productions which, together with the existing quality certifications, aim to increase the level of protection of public health. It is recognized the need for the agri-food industry to have tools to harmonize their productions and...

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Autores:
Pérez-Lavalle, Liliana
Carrasco, Elena
Valero, Antonio
Tipo de recurso:
Fecha de publicación:
2020
Institución:
Universidad Simón Bolívar
Repositorio:
Repositorio Digital USB
Idioma:
eng
OAI Identifier:
oai:bonga.unisimon.edu.co:20.500.12442/5660
Acceso en línea:
https://hdl.handle.net/20.500.12442/5660
https://doi.org/10.4081/ijfs.2020.8543
Palabra clave:
Microbial contamination
Riskbased metrics
Sampling plans
Risk management
Microbiological limit
Acceptance probability
Berries
Rights
License
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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dc.title.eng.fl_str_mv Microbiological criteria: Principles for their establishment and application in food quality and safety
title Microbiological criteria: Principles for their establishment and application in food quality and safety
spellingShingle Microbiological criteria: Principles for their establishment and application in food quality and safety
Microbial contamination
Riskbased metrics
Sampling plans
Risk management
Microbiological limit
Acceptance probability
Berries
title_short Microbiological criteria: Principles for their establishment and application in food quality and safety
title_full Microbiological criteria: Principles for their establishment and application in food quality and safety
title_fullStr Microbiological criteria: Principles for their establishment and application in food quality and safety
title_full_unstemmed Microbiological criteria: Principles for their establishment and application in food quality and safety
title_sort Microbiological criteria: Principles for their establishment and application in food quality and safety
dc.creator.fl_str_mv Pérez-Lavalle, Liliana
Carrasco, Elena
Valero, Antonio
dc.contributor.author.none.fl_str_mv Pérez-Lavalle, Liliana
Carrasco, Elena
Valero, Antonio
dc.subject.eng.fl_str_mv Microbial contamination
Riskbased metrics
Sampling plans
Risk management
Microbiological limit
Acceptance probability
Berries
topic Microbial contamination
Riskbased metrics
Sampling plans
Risk management
Microbiological limit
Acceptance probability
Berries
description Legislation on food safety has led towards the standardization of food productions which, together with the existing quality certifications, aim to increase the level of protection of public health. It is recognized the need for the agri-food industry to have tools to harmonize their productions and to adequately manage their quality systems in order to improve consumers’ confidence. The implementation of microbiological criteria is focused on facilitating this harmonization by enabling the discrimination of defective lots and acting as control tools at industrial level. Therefore, knowledge of the principles, components and factors influencing the efficiency of microbiological criteria may be helpful to better understand the consequences of their application. In the present study the main principles, methodologies and applications of microbiological criteria in foods are addressed for their implementation as a part of the management quality systems of agrifood industries. In addition, potential limitations and impact of microbiological criteria on food safety are discussed. Finally, an assessment of the performance of microbiological criteria at EU level in berries is described for the compliance of the socalled risk-based metrics, namely Performance Objectives and Food Safety Objectives.
publishDate 2020
dc.date.accessioned.none.fl_str_mv 2020-05-12T19:39:17Z
dc.date.available.none.fl_str_mv 2020-05-12T19:39:17Z
dc.date.issued.none.fl_str_mv 2020
dc.type.eng.fl_str_mv article
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dc.identifier.issn.none.fl_str_mv 22397132
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12442/5660
dc.identifier.doi.none.fl_str_mv https://doi.org/10.4081/ijfs.2020.8543
identifier_str_mv 22397132
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https://doi.org/10.4081/ijfs.2020.8543
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dc.format.mimetype.eng.fl_str_mv pdf
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dc.source.eng.fl_str_mv Italian Journal of Food Safety
dc.source.none.fl_str_mv Vol. 9, No. 8543 (2020)
institution Universidad Simón Bolívar
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spelling Pérez-Lavalle, Liliana1eeb602a-4ddb-4410-a7a3-177e99991511Carrasco, Elena7a9aa2c7-5c93-4c2f-9ea6-5ddb5ba52841Valero, Antonio621a30db-6059-4294-a2d7-1ae0b4d4e2ac2020-05-12T19:39:17Z2020-05-12T19:39:17Z202022397132https://hdl.handle.net/20.500.12442/5660https://doi.org/10.4081/ijfs.2020.8543Legislation on food safety has led towards the standardization of food productions which, together with the existing quality certifications, aim to increase the level of protection of public health. It is recognized the need for the agri-food industry to have tools to harmonize their productions and to adequately manage their quality systems in order to improve consumers’ confidence. The implementation of microbiological criteria is focused on facilitating this harmonization by enabling the discrimination of defective lots and acting as control tools at industrial level. Therefore, knowledge of the principles, components and factors influencing the efficiency of microbiological criteria may be helpful to better understand the consequences of their application. In the present study the main principles, methodologies and applications of microbiological criteria in foods are addressed for their implementation as a part of the management quality systems of agrifood industries. In addition, potential limitations and impact of microbiological criteria on food safety are discussed. Finally, an assessment of the performance of microbiological criteria at EU level in berries is described for the compliance of the socalled risk-based metrics, namely Performance Objectives and Food Safety Objectives.pdfengPAGEpressAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_abf2Italian Journal of Food SafetyVol. 9, No. 8543 (2020)Microbial contaminationRiskbased metricsSampling plansRisk managementMicrobiological limitAcceptance probabilityBerriesMicrobiological criteria: Principles for their establishment and application in food quality and safetyarticlearticlehttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_6501Codex Alimentarius Commission (CAC), 2004. General Guidelines On Sampling. CAC/GL 50-2004. Accessed: 27-08-19. Available from: http://www.fao.org/input/download/standards/10141/CXG _050s.pdfCodex Alimentarius Commission (CAC). Working principles for risk analysis for food safety for application by governments. CAC/GL 62-2007. Accessed: 15-08-19. Available from: http://www. fao.org/input/download/standards/1075 1/CXG_062e.pdfCommission Regulation (EC) No 178/2002 of the European Parliarment and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Official Journal of the European Union No. 1, 2002.Commission Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Official Journal of the European Union, L139 1.Commission Regulation (EC) No. 2073/2005 of the European Parliament and of the Council of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union, L338 1-26.Da Silva Felício MT, Hald T, Liebana E, Allende A, Hugas M, Nguyen-The C, Johannessen GS, Niskanen T, Uyttendaele M, McLauchlin J, 2015. Risk ranking of pathogens in ready-toeat unprocessed foods of non-animal origin (FoNAO) in the EU: Initial evaluation using outbreak data (2007– 2011). Int J Food Microbiol 195:9-19.Delbeke S, Ceuppens S, Titze Hessel C, Castro I, Jacxsens L, De Zutter L, Uyttendaele M, 2015. Microbial Safety and Sanitary Quality of Strawberry Primary Production in Belgium: Risk Factors for Salmonella and Shiga Toxin-Producing Escherichia coli Contamination. Appl Env Microbiol 81:2562-70.EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), Ricci A, Allende A, Bolton D, Chemaly M, Davies R, Fernández Escámez PS, Girones R, Herman L, Koutsoumanis K, Lindqvist R, Robertson L, Ru G, Sanaa M, Simmons M, Skandamis P, Snary E, Speybroeck N, Ter Kuile B, Threlfall J, Wahlstrom H, Andersen JK, Uyttendaele M, Valero A, Da Silva Felício MT, Messens W, Nørrung B, 2017. Scientific Opinion on the guidance on the requirements for the development of microbiological criteria. EFSA J 15:5052.EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2013. Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations). EFSA J 11:3025.EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2014. Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella and Norovirus in berries). EFSA J 12:3706.Food Agriculture Organization/World Health Organization, 2006. Food Safety Risk 3949 Analysis: A Guide for National Food Safety Authorities, FAO Food and Nutrition Papers-87, 3950 FAO, Rome.Giamperi F, Tulipani S, Álvarez-Suárez JM, Quiles JL, Mezzetti B, Battino M, 2012. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition 28:9-19.Gonzales-Barron U, Butler F, 2011. A comparison between the discrete Poissongamma and Poisson-lognormal distributions to characterise microbial counts in foods. Food Control 22:1279-86.Gonzales-Barron U, Cadavez V, Butler F, 2014. Conducting inferential statistics for low microbial counts in foods using the Poisson-gamma regression. Food Control 37:385-94.Gonzales-Barron U, Kerr M, Sheridan JJ, Butter F, 2010. Count data distributions and their zero-modified equivalents as a framework for modelling microbial data with a relatively high occurrence of zero counts. Int J Food Microbiol 136: 268-77.International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in Food 7. Microbiological testing in food safety management. 2002; NY: Kluwer Academic/Plenum.International Life Science Institute (ILSI). Impact of Microbial Distributions on Food Safety. Commissioned by THE ILSI EUROPE Risk Analysis in Food Microbiology TASK FORCE. 2010.Joe H, Zhu R, 2005. Generalized Poisson distribution: the property of mixture of Poisson and comparison with negative binomial distribution. Biometrical J 47:219-29.Jongenburger I, Bassett J, Jackson T, Zwietering MH, Jewell K, 2012. Impact of microbial distributions on food safety I. Factors influencing microbial distributions and modelling aspects. Food Control 26:601-9.Reich F, Valero A, Schill F, Bungenstock L, Klein G, 2018. Characterisation of Campylobacter contamination in broilers and assessment of microbiological criteria for the pathogen in broiler slaughterhouses. Food Control 87:60-9.Stringer M, 2005. Summary report. Food safety objectives—role in microbiological food safety management. Food Control 16 775-94.Valero A, 2015. Predictive tools and strategies for establishing risk-based microbiological criteria in foods. Food Safety Challenges for Mediterranean Products. Options Méditerranéennes (Series A: Mediterranean Seminars 2015, Number 111.Valero A, Medina E, ArroyoLópez FN, 2017a. Microbial hazards and their implications in the production of table olives. Food Borne Pathogens and Antibiotic Resistance. New Jersey: John Wiley & Sons, Inc. pp. 119-38.Valero A, Ortiz JC, Fongaro G, Hernández M, Rodríguez-Lázaro D, 2017b. Definition of sampling procedures for collective-eating establishments based on the distribution of environmental microbiological contamination on food handlers, utensils and surfaces. Food Control 77:8-16.Van Schothorst M, Zwietering MH, Ross T, Buchanan RL, Cole MB, International Commission on Microbiological Specifications for Foods (ICMSF), 2009. Relating microbiological criteria to food safety objectives and performance objectives. Food Control 20:967-79.Zwietering MH, Gorris LGM, Farber JM, 2015. Operationalising a performance objective with a microbiological criterion using a risk-based approach. 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