• M H Brown, C O Gill, J Hollingsworth, R Nickelson, S Seward, J J Sheridan, T Stevenson, J L Sumner, D M Theno, W R Usborne, and D Zink.
• Unilever Research Colworth Laboratory, Sharnbrook, Bedford, UK.
• Int. J. Food Microbiol. 2000 Dec 5; 62 (1-2): 7-16.

AbstractThe use of microbiological testing in systems for assuring the safety of beef was considered at a meeting arranged by the International Livestock Educational Foundation as part of the International Livestock Congress, TX, USA, during February, 2000. The 11 invited participants from industry and government research organizations concurred in concluding that microbiological testing is necessary for the implementation and maintenance of effective Hazard Analysis Critical Control Point (HACCP) systems, which are the only means of assuring the microbiological safety of beef; that microbiological testing for HACCP purposes must involve the enumeration of indicator organisms rather than the detection of pathogens; that the efficacy of process control should be assessed against performance criteria and food safety objectives that refer to the numbers of indicator organisms in product; that sampling procedures should allow indicator organisms to be enumerated at very low numbers; and that food safety objectives and microbiological criteria are better related to variables, rather than attributes sampling plans.

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