Microbiological Hazards and their Control.- Evaluating Risks and Establishing Food Safety Objectives and Performance Objectives.- Meeting FSO and PO through Control Measures.- Selection and Use of Acceptance Criteria.- Establishment of Microbiological Criteria.- Concepts of Probability and Principles of Sampling.- Sampling Plans.- Selection of Cases and Attributes Plans.- Sampling, Sample Handling, Sample Analysis and Laboratory Quality Assurance.- Impact of Sampling Concepts on the Effectiveness of Microbiological Methodologies.- Tightened, Reduced and Investigational Sampling.- Sampling to Assess Control of the Environment.- Statistical Process Control.- Aflatoxins in Peanut.- Pathogens and Indicator Organisms in Powdered Infant Formula.- Listeria monocytogenes in Ready-to-eat Deli-meats.- Enterohemorrhagic Escherichia coli on Fresh-cut Leafy Vegetables.- Viruses in Oysters.- Campylobacter in Chicken Meat.
The ICMSF functions as a small "working group", not a forum for the reading of papers or political debate. We are an action-oriented group with a history of evaluating issues and making timely contributions on newly emerging food safety concerns. The Commission has performed in-depth studies on all essential aspects relating to microbiological specifications for foods such as: methods of analysis, sampling plans, and microbiological limits. In recent years, the Commission has worked to improve the microbiological safety of food through its books and other scientific publications, by participating in symposia and workshops, recommending sampling plans and microbiological criteria, and defining and promoting the use of GHP, HACCP and other systems of managing food safety. Members, as well as consultants, are selected based on their technical expertise, not as national delegates. All work is voluntary and without honoraria.