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             The current good manufacturing practice,Hazard analysis,and risk-based preventive controls for Human food regulation (referred to as the preventive controls for Human Food regulation) is intended to ensure safe manufacturing/processing,packing and holding of food products for Human consumption in united states.

             The objectives of the control,regulation,and inspection of food are primarily to give assurance that foods received by the consumer will be pure,heathful,and of the quality claimed.

Microbiological criteria for foods

               

         The stated chief purposes of microbiological criteria for foods are to give assurance (1) that the foods will be acceptable from the health standpoint, i.e., will not be responsible for the spread of infectious disease or for food poisoning, (2) that the foods will be of satisfactory quality, i.e., will consist of good original materials that have not deteriorated or become unduly contaminated during processing, packaging, storage,handling,or marketing, (3) that the food will be acceptable from an esthetic viewpoint in that the introduction of filth in the form of fecal material, part of vermin, pus cells, mold mycelium, etc., Has been prevented, and (4) that the foods will have keeping qualities that should be expected of the product. 

          Sampling for tests is a problem sincethe lack of homogeneity in most foods makes location,size, and number of samples significant. Standards usually are based on total numbers of organisms, numbers of an indicator organism, ornumbers of pathogens; but there has been somedisagreement over what counts should be considered significant, what the indicator organism should be, and whether pathogens can be demonstrated.

                 

           Finally, the numbers and kinds of organisms in most foods decrease during storage in the dry or frozen condition. the type of spoilage organism to be feared and therefore watched for will vary with food and method of processing. Standards for ingredients of soft drinks, for example, include those for numbers of yeasts; for low acid food to be canned, numbers and kinds of heat-resistant bacterial spores are significant; and numbers of aerobic sporeformers in flour may indicate the like hood of development of ropiness in bread. 

              FOOD PROTECTION COMMITTEE:

         a. A microbiological specification is the maximum acceptable number of microorganism or of specific types of microorganism, as determined by prescribed methods in a food being purchased by a firm or agency for its own use.

         b.  A microbiological standard is that part of law or administrative regulation designating the maximum acceptable number of microorganism or of specific types of microorganism as determined by prescribed methods, in a food produced, packed, or stored, or imported into area of jurisdiction of an enforcement agency.

         c.  A microbiological guideline is level of bacteria in a final product, or in a shipped product that requires identity and correction of causative factors in current and future production, or in handling after production.

     

FOOD PROTECTION COMMITTEE,(1985)

         1. Testing procedure and standards be adapted to particular kind of food,

         2.  A numerical relationship be demonstrated between the standard and the hazard,

         3.  Tolerances be allowed for admitted inaccuracies of sampling and analysis, i.e., all samples, taken at stated intervals, would be considered in settings and interpreting standards

         4. Any suggested criteria be tired on a voluntary basis. 

        An increasing awareness among consumers, the demand to be informed, and a confusion over the significance of high numbers of bacteria have provided consumer pressure for adoption of bacterial criteria for some foods. Conversely, a general inability to correlate cell numbers or indicators with a possible health hazards and the seemingly low risks to consumer from many food products appear to lead to hesitation toward adopting standards for these food items.