MICROBIOLOGICAL standards for foods.

Abstract

are not accompanied by sanitation, adequate re¬ porting and investigation, and public education. Microbiological standards for food, be they official, voluntary, or administrative, have been effective in promoting sanitation in many phases of the food industry. Nevertheless, there is a need for research, aimed at especially suspect foods, directed to specific organisms, processes, and stages of production, so as to develop de¬ fensible, attainable, and desirable standards, testing methods, and tolerances under authorita¬ tive auspices, as a guide to industry and as a protection for the consumer.