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Roundtable Update on ICMSF
Leon G.M. Gorris
Unilever United Kingdom
Anaheim, CA, USA Saturday
31 July 2010
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International Commission on MicrobiologicalSpecifications for Foods (ICMSF)
www.icmsf.org
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Update Topics
ICMSF backgroundBook 8 Sampling plan tools
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International Commission on Microbiological Specifications for Foods
Founded in 1962
IUMS – scientific exchange to advance human health and welfare and the environment
Main Commission and Sub-commissions in Latin-America, South-East Asia and China/North-East Asia
ICMSF – advance scientific concepts for government and industry aiming to:
Reduce foodborne illnessFacilitate global food trade
International Union ofMicrobiological Societies
Division of Bacteriological& Applied Microbiology
ICMSF
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ICMSF Provides scientific and technical advice to food safety professionals
ICMSF publishes (books, papers, opinions, lay-person guides) and presents (workshops, conferences) on food safety (management principles and practices)
ICMSF advice has no formal status; official food safety recommendations and standards are the province of:
Governments for national standards and regulationsIntergovernmental agencies for international standards, e.g.
o United Nations agencies WHO and FAO, through Codex Alimentarius
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1978
1974/’86
1980 1988
1996 2002
1998/2005
Past Projects
1980
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Current Project – Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance
ObjectivesUpdate previouslyrecommended end-producttesting criteriaRecommend other useful testsand limits for specificcommodities:
o Primary productiono Ingredientso In-processo Processing environmento Shelf life
MICRO-ORGANISMS
IN FOODS
8USE OF DATA FOR ASSESSING
PROCESS CONTROL AND PRODUCT ACCEPTANCE
ICMSF
KLUWER ACADEMIC/PLENUM PUBLISHERS
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Book 8 ContentsPart 1-Principles
Utility of microbial testing for safety & qualityValidation of control measuresVerification of process controlVerification of environmental controlCorrective action to re-establish controlMicrobial testing in customer-supplier relationships
Part 2 – CommoditiesMeats PoultrySeafoodFeed & pet foodVegetablesFruitsSpices, dried soups, flavoringsCerealsNuts, oilseeds, dried legumesCocoa and confectioneryOil based foodsSugar, syrups, honeyBeveragesWaterDairy productsEggsShelf stable, heat treated foodsInfants and young childrenFormulated foods
- Under external review- Anticipated finalization: 2010
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Stochastic FSO/PO/PC tool of ICMSF
VALIDATION OF CONTROL MEASURES IN A FOOD CHAIN USING THE FSO CONCEPT
Stewart, C.M., Whiting R.C., Zwietering M.H., International Commission on Microbiological Specifications for Foods (ICMSF)
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Illustrated lay-person’s guide to FSO/PO/PC
Illustrated ICMSF Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives, Tatsuya Minamoto
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(www.icmsf.org)
