The document discusses microbiological criteria for meat products. It defines microbiological criteria and explains that criteria are used to define the acceptability of processes, products, or food lots based on the absence, presence, or number of microorganisms and/or toxins in samples. Criteria can be used by individual establishments or to set national baselines. The document also outlines important foodborne hazards, terms related to microbiological standards, sources of meat contamination, and indicator tests used to monitor meat safety.

1. MICROBIAL STANDARDS FOR MEAT
PRESENTED BY:
Pankaj Dhaka; M.V.Sc
Roll no. 5263
Division: Veterinary Public Health
Pankaj.dhaka2@gmail.com

2. MICROBIOLOGICAL CRITERIA:
Microbiological criteria may be used to define
the acceptability of a process, product or food lot.
• The criteria could be the absence, presence, or
number of microorganisms and/or the quantity
of their toxins/metabolites in samples.
• Microbiological criteria may be used either:
• By an individual establishment
• To set national baselines

3. •Evidence of actual or potential hazards to health
•Effect of further processing on the likely microbiological
status of the food and intended use of the product
•Likelihood and consequences of microbial contamination
and/or growth during subsequent handling, storage and
use
•Underlying health of the consumers concerned
(Codex Alimentarius)
WHEN IT IS NEED TO FORM MICROBIOLOGICAL CRITERIA:

4. FOOD BORNE HAZARDS:
Three types of food borne hazards have been
recognized :
1. Severe hazards:
Due to potentially hazardous organisms
Eg: Cl. botulinum
2. Moderate hazards:
• organisms having extensive spread: Eg.
EPEC
• organisms with limited spread: Eg. S.
aureus
3. Low hazards: organisms causing mild
hazard or non-pathogenic responsible for
food spoilage
Eg. Cysticercus cellulose, yeast and moulds.

5. IMPORTANT TERMS:
• Microbiological standards:
Mandatory criteria with legal backing.
• Microbiological specifications:
Contractual agreements between a manufacturer and
a purchaser to check whether the food are of required
quality.
• Microbiological guidelines:
Non mandatory criteria usually intended as a guide to
GMP.
• Microbiological limits:
Recommended by an authority for adoption in specific
regions but not incorporated into law.

6. GRAVITY OF SITUATION:
• Up to 30% of the population in developed countries may be
affected by food-borne illness each year and the problems are
likely to be even more serious in developing countries.
• Global incidence of food-borne disease is difficult to estimate, but
in 2012, death of 7.6 million children attributed due to food borne
illnesses.
• Microbiological hazards represent 93% of the occurrence of food-
borne illness and are the major problems not only in developing
countries but also in developed countries.
• In India, though sparse data are available, microbiological food
safety hazards are a common and major health hazard taking
several lives frequently causing morbidity and mortality.

7. ICMSF recommendations:
Any microbiological criteria for food should have following
information:
I. A statement of microorganisms and/or toxins of concern
II. Lab methods for their detection and quantification
III. Sampling plan
IV. Number of samples required to confirm to these limits
V. Microbiological limits

8. MAJOR SOURCES OF CONTAMINATIONS:
Primary sources and routes of
microorganism to fresh meats:
1. The stick knife
2. Animal hide.
3. Gastrointestinal tract.
4. Hands of handlers.
5. Containers
6.Handling and storage environment
7. Lymph nodes.

9. Materials required for examination:
Two complete muscle with their fascia, one from
forequarter, and one from hind quarter, each
measuring not less than 7.5 cm.
 Prescapular or axillary lymph node and internal
iliac node, including their surrounding fat and CT.
 Spleen and kidney.
In case of small animals, whole liver with the gall
bladder.
Parts showing the pathological change.
In animals, suffering from enteritis- a portion of S.I
along with a number of mesenteric lymph nodes

10. ICMSF (1974) has suggested 2 and 3 class
sampling plans:
1) Two class plan/two attribute scheme:
• Two attributes, i.e, presence or absence of an organism
in a given sampling unit.
• Applied for more hazardous organisms.
e.g. Clostridium botulinum.
2) Three class plan:
• Three attributes and can divide a lot into three
categories:
▫ acceptable (n,m);
▫ unacceptable (>M) and
▫ marginally acceptable(C).

11. Indicator tests for meat
Meat can be contaminated with a variety of pathogens
and spoilage bacteria and it would be difficult to
monitor each of these organisms in a meaningful way.
• Indicator organisms are groups of bacteria that
indicate the possible presence of organisms of
concern, and may point to the origins of microbial
contamination.

12. Total Viable Counts/SPC
• Done either by spread plate technique or pour plate
technique.
• Most of the bacteria on freshly dressed carcasses will be from
the hides or skins of the animals & some of the contamination
will be of faecal origin.
• Eg. Staphylococci, Micrococci, Pseudomonads, yeasts and
moulds.
• In the presence of oxygen and under moist conditions the
bacterial population will increase quickly .
• Off odours and slime on the meat surface are evident when
Pseudomonads reach 100-500 million per cm2.
• Total viable count at 35⁰c (or at 20⁰c in case of chilled meat)
should be less than 10⁷/g. (ICMSF)

13. E. coli
 Specific indicator of potential faecal contamination
during the slaughter and dressing process.
 Growth and survival characteristics of E. coli are
broadly comparable to many pathogenic
Enterobacteriaceae species such as Salmonella.
 Salmonella should be detected in not more than
one of five 25 g samples.

14. Coliforms:
• Coliforms include E. coli, Enterobacter, Klebsiella
and Citrobacter.
• Capable of growth below 5°C.
• E. coli cannot grow below 7°C, so a high coliform
count does not necessarily indicate growth of faecal
pathogens.
• Elevated numbers of coliforms evidence that
processing or unsatisfactory post-process
contamination might have occurred.

15. HACCP:
• 1st time introduced by H.E Bauman and other
scientists in 1971 in the USA (Jay, 1996).
• System of ensuring food safety by exercising control
to prevent any objectionable contamination,
survival, or multiplication of microorganisms in
production chain.
• Comprises of three major components:
 Hazard analysis
 Critical control points (CCP)
 Monitoring CCPs

16. Application of HACCP:
 The most effective way of controlling quality is through
monitoring and appropriate intervention during the
production process to assure that food safety standards
are continuously met.
• On its own, testing does not provide enough
information to assure food safety. A far better approach
is the adoption of HACCP and the validation of
continuing performance through targeted sampling
programs.

17. • Even if microbiological testing reliably indicates the level of
contamination by pathogens (and this may be possible if
enough samples are tested) it is difficult to assess the level
at which the pathogen is an unacceptable food safety risk.
Food safety is better assured through the application of
hazard analysis critical control point (HACCP) principles
and Good Manufacturing ractice (GMP).
• BIS has adopted Codex HACCP and Food Hygiene
guidelines and ISO 22000 as Indian Standards

18. MICROBIAL FOOD SAFETY –INDIAN
REGULATIONS
In India, microbial food safety is being
enforced through various regulatory
mechanisms:
 Prevention of Food Adulteration (PFA) Act,
1955
 Essential Commodities Act, 1955,
 Fruit Product Order(FPO), 1955,
 Meat Food Products Order (MFPO), 1973,
 Milk and Milk Product Order (MMPO), 1992
 Agricultural Produce(Grading & Marking)
Act, 1937

19. • PREVENTION OF FOOD ADULTERATION RULES, 1956
Specifies microbiological requirements for pathogens
such as
 E. coli, Staphylococcus aureus, Salmonella & Shigella,
Vibrio cholerae, V. parahaemolyticus, Clostridium
perfringens, C. botulinum, Listeria monocytogenes.

20. PREVENTION OF FOOD ADULTERATION RULES, 1956
APPENDIX B DEFINITIONS AND STANDARDS OF QUALITY MEAT AND MEAT
PRODUCTS
CORNED BEEF, LUNCHEON MEAT, COOKED HAM,
CHOPPED MEAT,CANNED CHICKEN, CANNED MUTTON
AND GOAT MEAT
• Total plate count 1000/gram maximum
• E. coli Absent in 25 gram
• Salmonella Absent in 25 gram
• Staphylococcus aureus Absent in 25 gram
• Clostridium perfringens and Cl. botulinum absent in 25 gm.
FROZEN MUTTON, GOAT, BEEF AND BUFFALO MEAT
• Total plate count 10000/gram maximum
• E. coli 100/gram maximum
• Salmonella Absent in 25 gram
• Staphylococcus aureus 100/gram maximum
• Clostridium perfringens and Clostridium botulinum 30/gm max
• Listeria monocytogenes Absent in 25 gram
• Yeast and mould count 1000/gram maximum

21. FOOD SAFETY AND STANDARDS ACT, 2006
• An act to consolidate the laws relating to food and to
establish the Food Safety and Standards Authority of
India for laying down science based standards for
articles of food and to regulate their manufacture,
storage, distribution, storage, distribution, sale and
import, to ensure availability of safe and wholesome food
for human consumption and for matters connected
therewith.
• The aim is to better coordinate and integrate food safety
controls across India to give highest level of health
protection.

22. • FOOD HYGIENE, HACCP AND FSMS
• IS 2491:1998 Food Hygiene – General Principles –
Code of Practice (second revision)
• IS 14595:1998 Food Hygiene – Microbiological
Criteria Principles for establishment and application
• IS 15000:1998 Food Hygiene – Hazard Analysis and
Critical Control Point (HACCP) Systems and
guidelines for its application
• IS 22000:2005 Food safety management systems
• ISO 22000:2005 Requirements for any organization
in the food chain

23. ANNEX A (Clause 2) LIST OF REFERRED INDIAN
STANDARDS
• 5887(Part 1):1976
Methods for detection of bacteria responsible for food poisoning: Part 1 Isolation,
identification and enumeration of ESCHERICHIA COLI (first revision)
• 5887(Part 2):1976
Methods for detection of bacteria responsible for food poisoning: Part 2 Isolation,
identification and enumeration of STAPHYLOCOCCUS AUREUS and faecal
streptococci (first revision)
 5887(Part 3):1999/ ISO 6579:1993
Methods for detection of bacteria responsible for food poisoning: Part 3 General
guidance on methods for detection of SALMONELLA (second revision)
• 5887(Part 4):1999
Methods for detection of bacteria responsible for food poisoning : Part 4 Isolation,
and identification of CLOSTRIDIUM PERFRINGENS, C.BOTULINUM and
enumeration of cl. Perfringens (second revision)
• 5887(Part 5):1976
Methods for detection of bacteria responsible for food poisoning :Part 5 Isolation,
identification and enumeration of VIBRIO CHOLERAE and VIBRIO
PARAHAEMOLYTICUS (first revision)

24. • 5887(Part 6):1999 / ISO 7932:1993
Methods for detection of bacteria responsible for food poisoning: Part 6
Identification, enumeration and confirmation of B.Cereus
• 5887(Part 7):1999
Methods for detection of bacteria responsible for food poisoning: Part 7
General guidance on methods for isolation and identification of SHIGELLA
• 5887(Part 8/Sec 1):2002 / ISO 6888-1:1999
Methods for detection of bacteria responsible for food poisoning: Part 8
Horizontal method for enumeration of coagulase-positive staphylococci
(Staphylococcus Aureus and other species) Section 1 Technique using
Baird-Parker Agar Medium
• 5887(Part 8/Sec 2):2002 / ISO 6888-2:1999
Methods for detection of bacteria responsible for food poisoning: Part 8
Horizontal method for enumeration of coagulase-positive staphylococci
(Staphylococcus Aureus and other species) Section 2 Technique using
rabbit plasma fibrinogen Agar Medium

25. MEAT AND MEAT PRODUCTS
 Chopped,minced or manufactured meat -
uncooked
Aerobic plate count at 35°C ( /g)
n = 5, c = 3, m = 5 x 10⁵ M = 5 x 10⁶
 Campylobacter ( /10 g)
n = 5 c = 1 m = 0
Clostridium perfringens ( /g)
n = 5 c = 3 m = 10² M = 10³
 Coagulase producing staphylococcus ( /g)
n = 5 c = 2 m = 10² M = 10³
 Faecal coliform ( /g)
n = 5 c = 3 m = 10² M = 10³³
 Salmonella ( /25 g) n = 5 c = 1 m = 0

26. • Corned, cured, pickled or salted - uncooked
• Aerobic plate count at 35°C ( /g)
• n = 5 c = 3 m = 5 x 10⁵ M = 5 x 106
• Clostridium perfringens ( /g): n = 5 c = 3 m = 102 M = 103
• staphylococcus( /g) n = 5 c = 3 m = 10² M = 10³
• Faecal coliform ( /g) n = 5 c = 3 m = 10² M = 10³
• Salmonella ( /25 g) n = 5 c = 1 m = 0
Manufactured, cured or fermented meat- ready-to-eat
• Bacillus cereus ( /g) n = 5 c = 2 m = 10³ M = 10⁴
• Campylobacter ( /10 g) n = 5 c = 0 m = 0
• Clostridium perfringens ( /g) n = 5 c = 2 m = 10² M = 10³
• staphylococcus ( /g) n = 5 c = 2 m = 10² M = 10³
• Faecal coliform ( /g) n = 5 c = 2 m = 20 M = 2 x 10²
• Listeria monocytogenes ( /25 g) n = 5 c = 0 m = 0
• Salmonella ( /25 g) n = 5 c = 0 m = 0

27. • Hot smoked meat:
• Aerobic plate count at 35°C ( /g) n = 5 c = 2 m = 10⁴ M = 10⁵
• Bacillus cereus ( /g) n = 5 c = 2 m = 10² M = 10³
• Campylobacter ( /10 g) n = 5 c = 0 m = 0
• Clostridium perfringens ( /g) n = 5 c = 2 m = 10² M = 10³
• staphylococcus ( /g) n = 5 c = 2 m = 10² M = 10³
• Faecal coliform ( /g) n = 5 c = 2 m = 10 M = 10²
• Listeria monocytogenes ( /25 g) n = 5 c = 0 m = 0
• Salmonella ( /25 g) n = 5 c = 0 m = 0
• Vacuum packed - semi-preserved but perishable products
• Aerobic plate count at 35°C ( /g) n = 5 c = 2 m = 106 M = 10⁷
• Bacillus cereus ( /g) n = 5 c = 2 m = 10² M = 10³
• Campylobacter ( /10 g) n = 5 c = 0 m = 0
• Clostridium perfringens ( /g) n = 5 c = 2 m = 10 M = 10²
• staphylococcus ( /g) n = 5 c = 2 m = 10² M = 10³
• Listeria monocytogenes ( /25 g) n = 5 c = 0 m = 0
• Salmonella ( /25 g) n = 5 c = 0 m = 0
• (MICROBIOLOGICAL REFERENCE CRITERIA FOR FOOD,
October 1995)

28. IMPORTANT STANDARDS UNDER FORMULATION
• Codes for good practices to guide food business
operators at all levels of the food chain
Good Hygienic Practices (GHP)
Good Manufacturing Practices (GMP)
Good Retail Practices (GRP)
Good Agricultural Practices (GAP)

29. SHIFT TOWARDS AN HOLISTIC
APPROACH:
• These regulations prescribe food standards but do not
seek to identify and prevent source of contamination.
• India is now reorienting its food regulation to emphasize
and ensure food safety, food hygiene and food quality as
an holistic approach.

30. WAY AHEAD:
 Using risk analysis and science based decision to design
regulation.
 Recognizing that a coherent farm to table approach is
desirable for addressing food safety hazards.
 Numerous approaches like GHP, GMP, GRP, GAP,
HACCP, FSMS can be incorporated into regulations to
ensure safe food both microbial and chemical.
 Adapting HACCP system with its PRPs as a basis of
new regulation of microbial pathogens in food.
 Developing a regulatory system responsive towards
evolving new food products and emerging concerns for
food safety and ecology.
 Ensuring traceability through food regulations.
 Monitoring and surveillance activities.

31. Conclusion:

32. References:
• Phillips, D. et al. (2001) Microbiological quality of Australian beef. Journal
of Food Protection. 64: 692-696.
• Meat Hygiene: 10th edition by J.F Gracey, David S.Colins, Robert J. Huey
• Modern Food Microbiology: 7th Edition by James M. Jay, Martin J.
Loessner, David A. Golden.
• Elements of Veterinary Public Health: A. T. Sherikar, V.N. Bachhiil, D.C.
Thapliyal