 Meat and Poultry:
Testing in the meat and poultry categories has increased since passage of the USDA Food Safety Inspection Service’s Pathogen Reduction and HACCP regulation. All meat and poultry establishments are required to develop and implement a system of preventive controls designed to improve the safety of their products, known as HACCP (Hazard Analysis and Critical Control Points). 3M™ Petrifilm™ Aerobic Count Plates, 3M™ Petrifilm™ Coliform Count Plates, 3M™ Petrifilm™ Enterobacteriaceae Count Plates and 3M™ Petrifilm™ E.coli/Coliform Count Plates can help monitor microbial critical control points within the process, and to determine presence of contaminants such as E. coli.
Eggs:
The regulatory approach to eggs is similar to that of meat and poultry products. Among the tests recommended for dried, liquid and frozen eggs are aerobic plate count, coliform, Enterobacteriaceae, E. coli, and yeast and mold.
Fish, seafood, shellfish:
Foods in this category may be evaluated for quality, shelf life and post-process contamination using a variety of methods. Among these are aerobic plate count, coliform, thermotolerant coliform, E. coli, Staphylococcus aureus and yeast and mold. |
