Nickelson, Ranzell

Wyatt, Lawrence E.

English

Research Papers in Economics

Humectants act to retain moisture continue to play a vital role in the
in foods such as shredded coconut and food industry. In order to avoid the
marshmallows. public outcry experienced by the food
industry in the past, consumers must be
The proper use of food additives informed about food additives by competent
is pertinent to the quality and variety persons and not amateurs just looking
of our nation’s food supply. Research for headlines.
on additives and how they work will
..........!. .,..,. -!.-,. .!-.,. .,--! .-!.
,, . . ,. ., /. ,. ,, . . ., . . /. . . . .
BACTERIOLOGICAL STANDARDS AND FOOD QUALITY/SAFETY
by
Lawrence E. Wyatt & Ranzell Nickelson
Food Quality Advisory Laboratory
Texas A&M University
Definition: A regulated standard of
bacteriological tolerances (number of
bacteria per food sample) designed to
indicate the degree of quality and/or
food safety.
Advantages
1. Low bacterial counts indicate
higher quality food.
2. Foods within limits will be assured
of being high quality.
30 Increased quality will decrease
food-borne illness.
40 Increased hygienic control in the
handling of preparation of food.
50 Increased shelf life, less waste,
higher consumer acceptance.
6. Modern technology can supply food
within tolerances of most standards.
Disadvantages
1. High counts do not always indicate
unwholesome food.
2. Arbitrary numbers can’t be utilized
to determine quality.
3. Low-hazard foods do not need to be
regulated.
4. GMP’s and public health inspection
are used in most areas of food distribution
5. Increased cost because of testing,
and reduced price of foods that are not
within lmits.
February 77/page 122 Journal of Food Distribution Resea6. Bacteriology of food may change
during each step of food distribution
system.
Selected References
Carl, K.E. 1975 Oregon’s experience
with microbiological standards for
meat. J. Milk Food Technol. 38:
483-486.
Corlett, D.A.,Jr. 1976 Evaluating
the need for microbial standards for
refrigerated and frozen foods.
Food Product Development, Sept. 1976,
p. 95-1oo.
Foster, E.M. 1969 Bacteriological
standards for foods - Their signifi-
cance. Ass. Food Drug Off. 33:120-130.
Read, R.B. ,Jr. and E. F. Baer. 1974
Rolle of the regulatory in setting
microbiological quality standards.
Food Technol. Oct. 1974, p. 42-46.
Winslow, R.L. 1975 A retailer’s exper-
ience with the Oregon bacterial stand-
ards for meat. 1975 J. Milk Food
Technol. 38:487-489.
>’:>’;;’: >’<>’< >k>’;i’: >’< ;’<>’<>’;
QUALITY MEANS PROFIT IMPRWING PERISHABLE
OPERATIONS, SANITATION AND PERFORMANCE
by
W. C. McGowan and Lewis Harris
Piggly Wiggly Southern, Inc.
Vidalia, Georgia
Piggly Wiggly Southern of Vidalia,
Georgia operates 60 supermarkets through-
out South Georgia, doing $250 million
in annual sales. (Editors note: Re-
cognized as outstanding perishable mer-
chandisers in their trade area.)
As a part of our management develop-
ment program for meat department managers
and assistants, for produce department
managers and for store managers, we con-
duct annual two-day seminars at the
company headquarters. This year we fol-
lowed-up the general program with a
series of mini-seminars in each divi-
sion.
We are in our fourth year with our
produce program, and a major impact is
quality control.
The 1976 meat program was based on
a detailed analysis of our store opera-
tions, conducted by Dr. Si Trieb and
Dr. Jim Christian of the University of
Georgia Cooperative Extension Service
and Lewis Norwood of U.S.D.A. Coopera-
tive Extension Service. They worked
Journal of Food Distribution Research February 77/page 123

BACTERIOLOGICAL STANDARDS AND FOOD QUALITY/SAFETY

Abstract

Similar works

Full text

Available Versions

Research Papers in Economics