CATERED CONVENIENCE FOODS–PRODUCTION AND DISTRIBUTION PROBLEMS AND MICROBIOLOGICAL STANDARDS1

Abstract

Microbiological standards for foods are being proposed as a means to control transmission of foodborne disease and as a means to assure maintenance of good sanitary practices during their processing, distribution, and preparation for service. The incidence of foodborne disease in the United States remains high and the microorganisms most often incriminated are Clostridium perfringens, toxigenic staphylococci, salmonellae, and shigellae. Foods most frequently involved include poultry, beef, pork, bakery products, and shellfish, and the most frequent sites at which the foods involved in outbreaks are mishandled are food service establishments and the home. Microbiological guidelines are a part of the control and enforcement procedures of Federal, State, and local regulatory agencies. They are applied to factory processed foods and have contributed to the excellent safety record of such foods. Similar guidelines and intensified control and regulatory programs are required for restaurant prepared meals, machine vended foods, catered and convenience foods, and foods served aboard interstate conveyances. The Food and Drug Administration is conducting microbiological surveys of these types of foods for the purpose of establishing recommended microbiological guidelines that may be applied nationally by Federal, State, and local food control agencies.