Microbiology safety of food

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 2000

Citation

(2000), "Microbiology safety of food", Nutrition & Food Science, Vol. 30 No. 4. https://doi.org/10.1108/nfs.2000.01730dab.003

Publisher

:

Emerald Group Publishing Limited

Copyright © 2000, MCB UP Limited


Microbiology safety of food

Microbiology safety of food

The Advisory Committee on the Microbiological Safety of Food met in December 1999. The Committee considered results from a survey of ready to eat, cooked, chilled products on retail sale in England and Wales in August/September 1996. Pathogens had been discovered in a small number of samples (including Salmonella typhimurium in two samples) and appropriate enforcement action had been taken at the time. The Committee noted the poor microbiological quality of many of the samples and advised that, even at low levels, the presence of bacteria in ready to eat products was undesirable and in the case of Salmonella unacceptable. Consideration should be given to what opportunities existed for further advice and initiatives aimed at enhancing product quality and consumer protection. The Committee was pleased to note that in a relatively small survey of sheep and goats' milk collected from bulk tanks in England, Wales and Northern Ireland over the period January to May 1998 Micobacterium paratuberculosis had not been detected.