Campden BRI will hold a seminar on March 10, 2017 on the importance of microbiological criteria.
It will discuss sampling for microbiological hazards, and describe its work to create a searchable database and a ‘Microbiological Criteria for Foods’ Guideline.
Microbiological criteria is used to help define the acceptability of a batch of foodstuffs, and can be applied at key points in the ‘life’ of a foodstuff – from raw ingredient to final product.
It can be legal entities or self-imposed by food business operators help to improve quality.
A wide variety of food microbiological criteria exist, and it can be quite difficult to know what is relevant.