Microbiological criteria for retail foods. Professional Food Microbiology Group (PFMG) of the Institute of Food Science and Technology (IFST).

Abstract

This article proposes that microbiological criteria should only be drawn up and applied to foods if there is a full understanding and consideration of raw material selection, production process, packaging and finished product characteristics. The combined knowledge and expertise of public sector microbiologists and food industry microbiologists and technologists need to be harnessed in the establishment of such criteria. In this manner, microbiological criteria could be derived to the overall benefit of the consumer. A meeting of the Society for Applied Bacteriology held in November 1994 considered the issue of microbiological standards for foods and, in this paper, the recently formed PFMG presents an opinion on the 'Provisional microbiological guidelines' published by the Food Surveillance Group of the Public Health Laboratory Service.