Microbiological criteria: Principles for their establishment and application in food quality and safety
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Fecha
2020
Autores
Pérez-Lavalle, Liliana
Carrasco, Elena
Valero, Antonio
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Editor
PAGEpress
Resumen
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.
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Palabras clave
Microbial contamination, Riskbased metrics, Sampling plans, Risk management, Microbiological limit, Acceptance probability, Berries