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The National Advisory Committee on Microbiological Criteria for Foods was established in 1988 to advise the Secretaries of Agriculture and Health and Human Services concerning the development of science-based, microbiological standards by which the safety of foods can be evaluated and by which plant sanitation and processing systems can be improved.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
The Codex Alimentarius (Latin for 'Food Code') is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) of the United Nations relating to food, food production, food labeling, and food safety.
In 1927, it was moved to the newly formed Food, Drug and Insecticide organization which become the Food and Drug Administration (FDA) in 1930. [2] From its initial scope of analyzing fertilizer, the organization expanded the contents of its methods book to cover dairy products, pesticides, microbiological contamination and animal feeds, among ...
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
The Food and Drug Administration's new rules on "healthy" food labels are voluntary and are scheduled to take effect at the end of February. Which foods are considered 'healthy?' FDA issues new ...
ISO/TS 13136:2012 Microbiology of food and animal feed – Real-time polymerase chain reaction (PCR)-based method for the detection of food-borne pathogens – Horizontal method for the detection of Shiga toxin-producing Escherichia coli (STEC) and the determination of O157, O111, O26, O103 and O145 serogroups
ISO 6887 Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination [Note 3] ISO 6887-1:2017 Part 1: General rules for the preparation of the initial suspension and decimal dilutions; ISO 6887-2:2017 Part 2: Specific rules for the preparation of meat and meat products