MFHPB-01 Determination of Commercial Sterility and the Presence of Viable Microorganisms in Canned Foods_ MFHPB-01
|
ID： |
045DB708D33F4E6AB7EBA4B1803B3909 |
|
文件大小(MB)： |
0.07 |
|
页数： |
18 |
|
文件格式： |
|
|
日期： |
2012-3-2 |
|
购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
Published on the Food Directorate’s (Health Canada) website at http://www.hc-sc.gc.ca/food-aliment,Government of Canada Gouvernement du Canada,HPB Method MFHPB-01,March 2001,HEALTH PRODUCTS AND FOOD BRANCH,OTTAWA,DETERMINATION OF COMMERCIAL STERILITY AND THE PRESENCE,OF VIABLE MICROORGANISMS IN CANNED FOODS,1. APPLICATION,This method is applicable to the detection of viable microorganisms in commercially sterile foods packaged,in hermetically sealed containers to determine compliance with the requirements of Division 27 and Sections,4 and 7 of the Food and Drugs Act and pertinent sections of the Canada Agricultural Products Act, the Meat,Inspection Act and the Fish Inspection Act. This method replaces MFHPB-25C dated March 1989.,2. PRINCIPLE,This method employs the aseptic sampling of the contents of hermetically sealed foods and the subsequent,inoculation of suitable media to determine the presence or absence of viable organisms.,A portion of the product is mixed with specified media and incubated under specified conditions of time and,temperature. It is assumed that each viable microorganism will multiply under these conditions and give rise,to a visible colony in solid media or turbidity in liquid media.,This method is also used to characterize such organisms as follows:,- as being present in mixed or pure populations;,- as being anaerobic, aerobic or facultative;,- as being mesophilic or thermophilic;,- as having coccal, bacillal or spiral morphology.,3. DEFINITION OF TERMS,3.1 See Appendix A of Volume 2.,3.2 Commercial Sterility: the condition achieved by the application of heat, alone or in combination with,other treatments, to render a food free from viable forms of microorganisms, including spores,capable of growing in the food at temperatures at which the food is designed normally to be held,during distribution and storage. If the normal temperature for storage or handling of the product is,higher than 40°C then analyse for Thermophiles. Otherwise, analyse for Mesophiles only.,This definition does not apply to low acid foods which are to be kept under refrigeration or frozen and,labelled as such or to tomato products which have a pH of 4.7 or less after heat processing.,MFHPB–01,- 2 - March 2001,3.3 Hermetically Sealed Containers: containers designed and intended to be secure against the entry of,microorganisms, including spores. These containers include metal cans, glass jars, flexible packages,such as retort pouches and Tetrapaks, etc.,3.4 Low Acid Food: a food, other than alcoholic beverages, where any component of the food has a pH,greater than 4.6 and a water activity greater than 0.85.,3.5 Acid and Acidified Food: a food with a pH equal to or lower than 4.6.,3.6 Water Activity: the ratio of the vapour pressure of a food to the vapour pressure of pure water, at the,same temperature and pressure.,3.7 Refrigeration: exposure to a temperature of 4oC or less but not frozen.,3.8 Semi-Liquid Products: products that may pour with difficulty, but can be mixed by shaking the container.,Prior to opening containers containing liquid products, the contents should be mixed by shaking the,unopened container.,3.9 Semi-Solid Products: products that have a high viscosity; they pour with great difficulty, and cannot,be mixed by shaking the unopened container.,4. COLLECTION OF SAMPLES,4.1 See Appendix B of Volume 2.,4.2 During storage and transport of open containers, swollen or leaking containers and suspect food,poisoning samples, keep the sample units properly contained (i.e., in sealable plastic bags placed in,water-tight metal or plastic bins) and refrigerated. Whenever possible, the contents of the open,containers can be aseptically transferred to sterile containers.,4.3 For aseptically processed and packaged products: each container that has been collected earlier than,30 days after packaging should be pre-incubated for 7 days at 30-35oCoC before the analytical unit is,taken for analysis. However, this procedure may not apply to situations such as illness investigations,or evident lack of commercial sterility.,5. MATERIALS AND SPECIAL EQUIPMENT,1) Laminar air flow cabinet or biological safety cabinet, located in a clean room,Carry out all microbiological analyses under a laminar flow cabinet. The particle count of the laminar,flow should not exceed a total of 100 particles of size 0.5 micron or greater per cubic foot, (Class 100,U.S. Federal Standard 209B). A Class 10,000 clean room is acceptable under the provisions detailed,in section 8.1.3. A class 100,000 clean room has also proved to be satisfactory providing additional,quality assurance measures as detailed in secti……
……