ABSTRACT
Interest in and controversy over the application of microbiological criteria to classify foods as either microbiologically acceptable or microbiologically unacceptable have grown steadily, particularly relative to microbiological quality standards. The selection of foods and food ingredients on the basis of need for microbiological criteria that could effectively supplement and be incorporated in food protection programs of federal, state, and municipal food regulatory agencies. It is anticipated that the principles and considerations set forth in the National Research Council (NRC) report will provide guidance to those commercial organizations that need to use microbiological criteria in their food safety and quality control programs. The most comprehensive study on microbiological criteria for foods was carried out under the auspices of the NRC of the National Academy of Sciences. The magnitude of the impact of the implementation by regulatory agencies of microbiological criteria for foods that would apply nationally would demand widespread participation by concerned groups in the development of the criteria.
