Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk

Studies on the heat resistance of dairy pathogens are a vital part of assessing the safety of dairy products. However, harmonized methodology for the study of heat resistance of food pathogens is lacking, even though there is a need for such harmonized experimental design protocols and for harmonize...

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Bibliographic Details
Published in:International journal of food microbiology 2015-01, Vol.192, p.20-25
Main Authors: Condron, Robin, Farrokh, Choreh, Jordan, Kieran, McClure, Peter, Ross, Tom, Cerf, Olivier
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Food industries
Food microbiology
Food Microbiology - methods
Food safety
Food Safety - methods
Foodborne pathogens
Fundamental and applied biological sciences. Psychology
Hot Temperature
Milk - microbiology
Research Design
Thermal inactivation
Validation
Validation Studies as Topic
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Summary:Studies on the heat resistance of dairy pathogens are a vital part of assessing the safety of dairy products. However, harmonized methodology for the study of heat resistance of food pathogens is lacking, even though there is a need for such harmonized experimental design protocols and for harmonized validation procedures for heat treatment studies. Such an approach is of particular importance to allow international agreement on appropriate risk management of emerging potential hazards for human and animal health. This paper is working toward establishment of a harmonized protocol for the study of the heat resistance of pathogens, identifying critical issues for establishment of internationally agreed protocols, including a harmonized framework for reporting and interpretation of heat inactivation studies of potentially pathogenic microorganisms. •The need for harmonised protocols for heat resistance studies is identified.•The issues to be considered are identified.•Experimental design, interpreting and reporting the results are considered.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2014.09.027