MICR-4070 Lecture Notes - Lecture 2: Campylobacter, Micrococcus, Poultry Products Inspection Act Of 1957
Document Summary
Micr 4070: food and dairy microbiology, lecture 2. Pathogen reduction: hazard analysis and critical control point final rule (pr/haacp, 1997) Signed into law by president obama on january 4th, 2011. Shifts the focus of federal regulators from responding to contamination to preventing it. Preventative controls: across the food supply, fresh produce. Imported food safety: supplier verification, refuse admission, certification. Response: authority to recall all food products. Enhanced partnership: federal, state, local, territorial, tribal, foreign: capacity building. Plant sources: surfaces of fruits, vegetables, crop; pores of some tubers (radish and onions) Animal sources: skin, hair, feathers, gastrointestinal, milk ducts and teats. Environmental sources: air, water, soil, manure, equipment, insects, rodents, food handlers, etc. Molds, yeasts, lactic acid bacteria, pseudomonas, alcaligines, micrococcus, erwinia, bacillus, clostridium, enterobacter. Dominant type and numbers affected by: presences of plant diseases, surface damage, delay between harvesting and washing, unfavorable storage and transportation conditions. Digestive tract: pathogens: salmonella, pathogenic e. coli, campylobacter jejune,
