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Antonie van Leeuwenhoek 41 (1975)

The topic of today is the bacteriological quality of factory-processed food before it reaches the caterer or the kitchen. It is the responsibility of the producer - with the help of the factory microbiologist - to keep the germ load as low as possible by avoiding contamination and by maintaining rigid process control even if a germ-reduction treatment is included at the end of the process (good manufacturing practice), The data obtained during endless monitoring of the process (first part of Fig. 1) are a valuable aid in judging the bacteriological quality of the product. It is the responsibility of either government officials or officials appointed by a league of producers, to check whether the aim of good bacteriological quality has been reached. This is often done by bacteriological examination of samples taken after processing, during storage or distribution (second part of Fig. 1). The approach by these two groups of food microbiologists, and the data at their disposal, are somewhat different. Intensive communication and mutual understanding between the two might go a long way to arrive at the best protection of the consumer. The symposium of today may help to facilitate this communication.

General aspects of quality assurance E. J. C. PAARDEKOOPER

Bacteriological Laboratory, Hendrix' Fabrieken, Boxmeer, The Netherlands Epidemiological study of many food-transmitted diseases of bacterial, fungal, viral and helminthic origin demonstrates that considerably improved consumers' protection is required. In addition the prevention of microbial spoilage of foods requires full attention. The outstanding point in both. instances is that these goals cannot be achieved by the sole examination of samples, this approach being far too insensitive (Leussink, 1975) and also too tardy. Quite clearly the only effective solution is the preventative one: regular, careful surveillance of manufacturing, catering, storage and distribution lines ( " G M P " ) . Thus all potentially dangerous practices are recognized in an early stage and can be corrected without delay (Tuynenburg Muys, 1975). Simple and rapid examination of line samples is an essential element of this system of consumers' protection (Mossel, 1975). Despite this preventative approach in quite a few instances adequate drawing and examination of endproduct samples is required. This is particularly pressingwhen consignments of foods and meals enter international trade or transport, as, e.g., in catering for airlines. To avoid international disputes the development and acceptance of very Well reproducible techniques is particularly required for these purposes.

LEUSSINK,A. B. 1975. Statistical aspects of sampling. - - Antonie van Leeuwenhoek 41: 378379. MOSSEL, D. A. A. 1975. Occurrence, prevention and monitoring of microbial quality loss of foods and dairy products. - - Crit. Revs. Environm. Control 5 : 1-139. TUYNENBURG MUYS, G. 1975. Microbial safety and stability of food products. - - Antonie van Leeuwenhoek 41 : 369-371.

Proceedings: General aspects of quality assurance.

368 Antonie van Leeuwenhoek 41 (1975) The topic of today is the bacteriological quality of factory-processed food before it reaches the caterer or t...
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