Public Health Agency of
Canada
Role of Microbiological Criteria and Role of Microbiological Criteria and
Value of SamplingValue of Sampling
Anna M Lammerding
Guelph, Ontario Canada
Microbiological Criteria and Microbiological Criteria and
SamplingSampling
� Traditional definition and use
� Broadening the scope
– Thinking outside of the ‘lot’
– “Fit for purpose”
� If you do it…
– Do it right
– Use it.
Microbiological Criterion: Microbiological Criterion:
Traditional DefinitionTraditional Definition
� The acceptability of a product or a food lot, based on the absence/presence or number of organisms including parasites, and/or quantity of their toxins/metabolites, per unit(s) of mass, volume, area or lot
– ICMSF, 1974, 1986; Codex AlimentariusCommission, 1997
� A statement of the microorganism of concern and/or their toxins/metabolites and the reason for that concern
� The food to which the criterion applies
� The specific point(s) in the food chain where the MC should be applied
� Microbiological limits defining acceptable or reject
Elements of a Microbiological
Criterion (MC)
� A sampling plan defining number and size of samples, method of sampling and handling
� The number and size of the analytical units to be tested
� The analytical methods to be used to detect or quantify
� The number of analytical units that should conform
� Any actions to be taken when criterion is not met
Elements of a Microbiological
Criterion
Different types of criteria Different types of criteria
� Microbiological Standards
– Mandatory, written into law or regulations
– Acceptability of a food or compliance with
a regulation or policy
– Defined by governments
Different types of criteria Different types of criteria
� Microbiological Guidelines
– Advisory; acceptable or expected microbial levels when the food production process is under control
– Defined by governments or industry
Different types of criteria Different types of criteria
� Microbiological Specifications
– Established between buyers and
producers that define product quality and
safety attributes for ingredients or
finished product
Types of Microbiological AnalysesTypes of Microbiological Analyses
�Direct
–Analyses for specific pathogens
� Indirect
–Analyses for indicator
microorganisms
� Indicator organism
– A microorganism that is associated with a
condition or state that impacts food safety
– for example - E. coli as an indicator of
fecal contamination
Types of Microbiological AnalysesTypes of Microbiological Analyses
� Variables Sampling / Quantitative
– Determination of levels present
� Attribute Sampling
– Qualitative (Presence/absence)
– Quantitative results that have been grouped (e.g. < 10 cfu/g, 10 – 100 cfu/g, >100c cfu/g)
Variables Microbial TestingVariables Microbial Testing
� Use with quantitative data when
microbial history (distribution) is
known and new results can be
compared to see if statistically
different
�Make full use of quantitative data
TwoTwo--Class (Presence/Absence) Class (Presence/Absence)
Attribute Sampling PlansAttribute Sampling Plans
� Sampling plan definitions
– n: number of sample/analytical units examined per lot
– m: a microbiological limit (i.e. cfu/g); a sample is defined to be positive if its microbial content exceeds this limit
– c: maximum allowable number of sample units that can be positive and the lot is still acceptable; for pathogens, c is usually set to 0
ThreeThree--Class Attribute Sampling PlansClass Attribute Sampling Plans
� Use with “binned” quantitative data
wherein three levels defined
–Acceptable
–Marginally acceptable
–Unacceptable
ThreeThree--Class Attribute Sampling PlansClass Attribute Sampling Plans
– n: number of sample units analyzed
–m: level below which sample unit is
acceptable
– M: level wherein if any sample unit
exceeds this value will result in the lot
being rejected
– c: maximum number of marginally
acceptable sample units above which the
lot will be rejected
Log cfu/g
Probability Density
0 1 2 3 4 5 6
0.0
0.1
0.2
0.3
0.4
0.5
0.6
mean
s.d. s.d.
s.d.: standard deviation (=0.8)
Frequency Distribution Describing Lot Quality
Log cfu/g
Probability Density
0 1 2 3 4 5 6
0.0
0.1
0.2
0.3
0.4
0.5
0.6m
Proportion defective
Two-class sampling plan:
Log cfu/g
Probability Density
0 1 2 3 4 5 6
0.0
0.1
0.2
0.3
0.4
0.5
0.6m M
Proportion defective
Three-class sampling plan:
Log cfu/g
Probability Density
0 1 2 3 4 5 6
0.0
0.1
0.2
0.3
0.4
0.5
0.6m M
Proportion defective
Proportion marginally acceptable
Three-class sampling plan:
ICMSF CasesICMSF Cases
� Qualitative risk-based guidance for
selection of samplings plans
� Statistically-valid for defined distributions
15 cases which reflect severity of the hazard, effect of handling/preparation on the hazard, and intended population
ICMSF CasesICMSF Cases
Case 3Case 2Case 1Utility
Case 15Case 14 Case 13Severe
Case 12Case 11Case 10Serious
Case 9Case 8Case 7Moderate
Case 6Case 5Case 4Indicator
Conditions
may increase
hazard
Conditions
cause no
change in
hazard
Conditions
reduce
hazard
Type of
hazard
ICMSF TwoICMSF Two--Class Plans: Mean CFU/G Class Plans: Mean CFU/G
Rejected With 95% ProbabilityRejected With 95% Probability
Case 15:
n=60, c=0
1 cfu / 526g
Case 14:
n=30, c=0
1 cfu / 278g
Case 13:
n=15, c=0
1 cfu / 135g
Case 12:
n=20, c=0
1 cfu / 185g
Case 11:
n=10, c=0
1 cfu / 83g
Case 10:
n=5, c=0
1 cfu / 32g
m = 0 cfu / 25g,
and standard deviation s.d. = 0.8
To develop an effective MC To develop an effective MC –– need need
to know:to know:
�The mean and distribution of the
microorganism within the lot
�Definition of what is ‘acceptable’
and what is not
EndEnd--product testing product testing –– limited valuelimited value
� The number of samples required
becomes a limiting factor when the
defect rate is small (<5%)
� Process control testing is more
appropriate when verifying
effectiveness of food safety systems
Broadening the Definition of Broadening the Definition of
Microbiological CriteriaMicrobiological Criteria
� In the past, MC have often been
subjectively established without
clear links to public health risk
New challenges New challenges –– new concepts new concepts ––
new ways of thinkingnew ways of thinking
Broadening the Definition of Broadening the Definition of
Microbiological CriteriaMicrobiological Criteria
� New challenges:
– Very low levels and prevalence of pathogens –limitations of methods to detect by ingredients or end product testing
– Global trade of foods -> low levels, low prevalence can result in widespread outbreaks
– Changing diets, different types of foods, challenges to testing product: fresh fruits and vegetables, sprouts
Broadening the Definition of Broadening the Definition of
Microbiological CriteriaMicrobiological Criteria
� Introduction of risk analysis framework to microbial food safety, and new concepts in risk management, microbiological criteria have evolved to be components of an overall risk-based control system, to be implemented when useful and needed to achieve FSO, PO and Public Health Objectives
Microbiological CriteriaMicrobiological Criteria
Raw
Ingredients
Pasteurization Storage Consumption Illness
Process Criteria
(e.g. deg C/min)
Food Safety
Objective
(cfu/g, %)
ALOP (e.g.
cases/yr)
Consider use to assess process/control
measure(s), sampling & testing methods, take into
account growth after the MC point
Broadening the Definition of Broadening the Definition of
Microbiological CriteriaMicrobiological Criteria
�MC need to be applied when and
where they are most useful, and to
generate results that inform risk
managers in decision-making.
Examples of Microbiological Testing in Food Examples of Microbiological Testing in Food
Safety ManagementSafety Management
Acceptance Testing
� Lot inspection by government; test end-products, attributes sampling plan for pathogens, indicators
� Verification of lots (batches) of known history, by government (end-products) or by industry (raw materials); attributes sampling plan for pathogens, indicators
Examples of Microbiological Testing in Food Examples of Microbiological Testing in Food
Safety ManagementSafety Management
� Monitoring, checking– CCP’s, process lines by industry; test line samples with attributes or variables sampling plans for indicators
� Environmental sampling– Line (contact surfaces), non-contact environment samples; used by industry, test residues, dust, water. Sampling plan targeted to find sources of contamination, efficacy of cleaning and disinfection
Examples of Microbiological Testing in Food Examples of Microbiological Testing in Food
Safety ManagementSafety Management
� Verification
– Part of HACCP programs by industry, end
product testing using attributes sampling
plans, test for pathogens/indicators
� Surveillance
– Compliance surveys by governments/industry
on products in commerce; attributes sampling
plans (usually n = 1) test for pathogens
Examples of Microbiological Testing in Food Examples of Microbiological Testing in Food
Safety Management Safety Management
� Investigation
– Testing anywhere along the food chain by governments or industry; all types of samples; investigational – rarely statistically-based, may be biased sampling (targeted) based on prior knowledge
– Baseline studies – must be statistically-based
Elements of a Microbiological
Criterion
� All valid considerations when “thinking outside the lot”
� Statistically-valid
Considerations for microbiological Considerations for microbiological
testingtesting
� Evidence of actual or potential hazards to
health
� The microbiological status of raw
materials
� The effect of processing
� Likelihood and consequences of microbial
contamination and/or growth during
subsequent handling, storage and use
ConsiderationsConsiderations
� The intended use of
the food
� The category of
consumers concerned
� The cost-benefit ratio
associated with the
application of the
particular criterion
Microbial TestingMicrobial Testing
� Effective use
requires a clear
understanding of
the goals,
assumptions, and
characteristics of
both the testing
methods and the
sampling plans
MethodMethod’’s Operating s Operating
CharacteristicsCharacteristics
� Lower Limit of
Detection
� Repeatability
� Reproducibility
� Ruggedness
� Variance - Confidence
Intervals
Codex Current WorkCodex Current Work
� Proposed Draft Guidelines for Control of Campylobacter and Salmonella spp. in Chicken Meat
� New approach for international trade guidelines
� Critical assessment of published data useful for these guidelines – scientifically sound – methods, sampling
� Poorly conducted studies – not considered
ControlsControls
� GHP-based:
– Measures that are generally qualitative
in nature and are based on empirical
scientific knowledge and experience.
Usually prescriptive and may vary
between countries
ControlsControls
Hazard-based:
– Measures that are developed from
scientific knowledge of the likely level
of control of a hazard …have a
quantitative base and can be
validated…obvious expectation of
consumer protection but actual degree
of protection unknown.
ControlsControls
� Risk-based:
– Measures developed from risk assessments or other information on risk (e.g. surveillance data), on the basis of specific knowledge of the likely level of consumer protection that will result…quantitative base and can be validated against a level of consumer protection
Microbiological Testing & Microbiological Testing &
SamplingSampling
� Essential for inspection
� Essential to verify hazards are controlled
� Valuable for environmental monitoring
� Risk assessment
� Useful to detect defective batches
� CANNOT guarantee 100% safety
� Quality control cannot be based on end-product testing only
� The classical ‘ICMSF cases’ and sampling
schemes still offer a risk-based approach
for examining lots for regulatory or trade
purposes
� The statistical basis for ICMSF cases can be
applied for other types of sampling
programs
Microbiological Testing & Microbiological Testing &
SamplingSampling
Make Use of the Data!Make Use of the Data!
� Microbiological data collection is resource intensive…
� Define purpose – will the data (and efforts) help make better risk management decisions?
� Make sure the data collection process is statistically sound, appropriate methods to sample and test
� Microbiological data that is not analysed, not used to inform decision-making - serves no purpose!
� If you collect it, use it!
ReferencesReferences
� ICMSF Microorganisms in Foods. 7. Microbiological Testing in Food Safety Management (2002)
� Microorganismos de los alimentos. 7. Análisis microbiológico en la gestion de la seguridad alimentaria (2004)
� www.icmsf.itt.edu