Acm/1232 Advisory Committee on the Microbiological Safety of Food

Antibiotic resistance: government accepts the recommendations from the ACMSF. Advisory Committee on the Microbiological Safety of Food.

1. The Defra Antimicrobial Resistance Coordination Group has prepared the attached paper summarising the actions taken to address the recommendations in the ACMSF 1999 Report on Microbial Antibiotic Resistance in Relation to Food Safety. Members may wish to read this paper in conjunction with the recommendations and Government’s response paper which has been circulated as an Information Paper (...

Advisory Committee on the Microbiological Safety of Food (acmsf) Recent Trends in Listeriosis in the Uk

ADVISORY COMMITTEE ON THE MICROBIOLOGICAL SAFETY OF FOOD DISCUSSION PAPER Risk assessment of Salmonella from shell eggs

The purpose of this paper is to seek the Committee’s advice on whether the risk to consumers (including vulnerable groups) from consuming lightly cooked or raw shell eggs and their products has changed since the Committee last reviewed the subject of Salmonella in eggs in detail between 1998 and 2001. The paper provides background on this issue in light of developments. While hen’s eggs are the...

Hazard analysis and critical control point principles and application guidelines. Adopted August 14, 1997. National Advisory Committee on Microbiological Criteria for Foods.

The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise; revised and added definitions such as those for hazard, verif...

ADVISORY COMMITTEE ON THE MICROBIOLOGICAL SAFETY OF FOOD DISCUSSION PAPER Histamine in cheese

Poisoning by the biogenic amine histamine is a well-recognised phenomenon that arises from the consumption of food, particularly certain types of scombroid fish, which can have high levels of histamine present as a result of bacterial spoilage. Histamine can also be present as a consequence of fermentation in the production of foods such as certain cheeses or sausages. Incidents of illness invo...