Biomaterial Database

Microbiological challenge testing for ensuring safety of food products. 1994

S Notermans, and P in 't Veld

National Institute of Public Health and Environmental Protection, Bilthoven, The Netherlands.

Microbiological challenge testing (MCT), storage testing, and predictive modelling are tools to simulate or to test what can happen to a food product during processing, distribution and subsequent handling. MCT is carried out if the microorganism of interest is suspected to be present in low numbers or only incidentally, and should be applied if full knowledge about the characteristics of a potential hazardous microorganism does not exist. MCT involves: (a) an appropriate experimental design; (b) an inoculation procedure; (c) a test procedure; and (d) interpretation of results. If MCT is carried out properly, information is obtained on the types of microorganisms capable of growth in the product, so that risks of food poisoning can be assessed. Therefore, the information obtained can be the basis for setting safety criteria at the critical control points in a food processing operation. However, it remains necessary to verify the test results under field conditions.

UI	MeSH Term	Description	Entries
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D005517	Foodborne Diseases	Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.	Food Poisoning,Food-borne Disease,Food-borne Illness,Foodborne Disease,Foodborne Illness,Food-borne Diseases,Food-borne Illnesses,Foodborne Illnesses,Poisoning, Food,Disease, Food-borne,Disease, Foodborne,Food Poisonings,Food borne Disease,Food borne Diseases,Food borne Illness,Food borne Illnesses,Illness, Food-borne,Illness, Foodborne,Illnesses, Foodborne
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D012449	Safety	Freedom from exposure to danger and protection from the occurrence or risk of injury or loss. It suggests optimal precautions in the workplace, on the street, in the home, etc., and includes personal safety as well as the safety of property.	Safeties
D017751	Safety Management	The development of systems to prevent accidents, injuries, and other adverse occurrences in an institutional setting. The concept includes prevention or reduction of adverse events or incidents involving employees, patients, or facilities. Examples include plans to reduce injuries from falls or plans for fire safety to promote a safe institutional environment.	Hazard Management,Hazard Control,Hazard Surveillance Program,Safety Culture,Control, Hazard,Culture, Safety,Cultures, Safety,Hazard Controls,Hazard Surveillance Programs,Management, Hazard,Management, Safety,Program, Hazard Surveillance,Programs, Hazard Surveillance,Safety Cultures,Surveillance Program, Hazard,Surveillance Programs, Hazard