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S. Brul, Molecular Biology and Microbiological Food Safety, Univ. of Amsterdam, Nieuwe Achtergracht 166, Amsterdam, 1018 WV, Netherlands and M. A. BUCHANAN, Quality Assurance, Unilever Bestfoods North America, 2200 Cabot Dr., Lisle, IL 60532. The International Commission for the Microbiological Specifications of Foods (ICMSF), the World Health Organization (WHO), the United Nations Food and Agriculture Organization (FAO) and many other international bodies are devoting significant time and resources to the development of science-based guidelines for the microbiological safety of foods in international trade. These recommendations are not very well known and have been ignored in many countries, posing all kinds of hurdles at the time of export/import of foods. This presentation will cover why the guidelines are not properly followed; what can be done to stimulate their use around the world; and where they are needed most. At the same time, current efforts to improve the guidelines will be identified and discussed. Actions or tools needed, among others, include the application of HACCP, HAZOP, and risk assessment concepts. These actions/tools, coupled with better communication between professionals and improved enforcement procedures, should help overcome the disparity found in food microbiological standards and analytical methods throughout the world.
Session 27, Global harmonization of legislation of food products and processes
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |