MICROBIAL ENUMERATION IN READY‐TO‐EAT FOODS AND THEIR RELATIONSHIP TO GOOD MANUFACTURING PRACTICE

Abstract

ABSTRACT As a contribution to Good Manufacturing Practice (GMP) programs, we have analyzed products produced and offered by ready‐to‐eat food stores. Two hundred and seventy four samples of a wide variety of foods from 19 different shops were analyzed. Aerobic counts, total coliforms and yeast and molds were enumerated in each sample. Food stores were evaluated using a GMP check‐list. They were grouped in three classes: Class III, nonsatisfactory GMP; Class II, partially satisfactory GMP; and Class I, satisfactory GMP. From the results of microorganism counts in the Class I food shops the following maximum counts are proposed for cooked ready‐to‐eat foods: aerobic colony count: 10 5 cfu g −1 . It is coincident with satisfactory microbiological quality of many category 3 foods drawn up by Public Health Laboratory Service (PHLS).