codex alimentarius commission WORLD HEALTH

FOOD AND AGRICULTURE

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OF THE UNITED NATIONS
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ALINORM 78/13

CODEX ALIMENTARIUS COMMISSION

Twelfth Session 1978

REPORT OF THE THIRTEENTH SESSION OF THE

CODEX COMMITTEE ON FOOD HYGIENE
Rome, 10-13 May 1976
INTRODUCTION
The Thirteenth Session of the Codex Committee on Food Hygiene, hosted by the
Government of the United States of America, was held at FAO headquarters, Rome, from
10-13 May 1976.
The session was opened by . Mr. C.A. Norred, Permanent Representative of the
United States of America to FAO, who welcomed the participants. Dr. J.C. Olson was
Chairman of the session.
The session was attended by representatives and observers of 62 countries, and
observers from 2 international organizations. The list of participants, including the
representatives of FAO and WHO, is attached as Appendix I to this Report.
ADOPTION OF AGENDA
Following a brief discussion the Committee adopted the agenda with a change in
the order of items to be discussed.
INFORMATION ON ACTIVITIES WITHIN WHO AND FAO OF INTEREST TO THE COMMITTEE
The representative of WHO reviewed recent WHO activities relating to the work
of the Codex Committee on Food Hygiene. Further to information supplied at the recent'
Codex Alimentarius Commission session (ALINORM 76/44, paras 41-67), he referred to the
Expert Committee on Public Health Aspects of Food Microbiology held in March 1976; the
present status of the WHO Food Virology Programme; the Consultation' on Post-Graduate
Training in Food Microbiology held in Berlin (West) in November 1975 at the newly
designated FAO/WHO Collaborating Centre'for Research and Training in Food Hygiene*
training courses in the field of food microbiology organized and/or coordinated b; WHO;
guides and manuals published or in preparation and WHO activities in the field Of
hygiene and sanitation in aviation.
With regard to the development of microbiological specifications for foods, he
particularly stressed the importance of advice from the Codex Committee on Food Hygiene
concerning the approach for future work in this field. The next FAO/WHO Expert
Consultation on Microbiological Specifications will be convened in early 1977.
The representative of the Animal Production Division of FAO gave a resumé of
activities with regard to meat hygiene which was mainly concentrated on meat inspection
and quality control as well as on hygiene aspects related to meat production and
distribution. Advice to Member Governments was given on:
animal and human health, and the economy of the meat industry;
ante-mortem and post-mortem inspection;
- post-mortem judgement of meat; -
.0 - sanitary handling of sound and condemned meat;
¡.2 - hygienic aspects of meat preservation, storage and meat technology;
- control of sanitation and protection against microbiological, chemical and other
contamination;
organization of meat inspection services at country and abattoir level, meat
inspection legislation and international regulations.
 -2-

8. The Codex Committee on Meat Hygiene had collaborated with the Division in
elaborating a Code on Post-Mortem Judgement of Slaughter Animals, which after consulta-
tion with WHO was published in the FAO Manual on Standards of Veterinary Services, Meat
Hygiene and Meat Inspection, Post-Mortem Judgement of Slaughter Animals and Establish-
ment of Specific Disease-Free Zones. This Code needs further elaboration to take account
of chemical residues in meat. A consultation is planned in 1977 by FAO/WHO to assist in
the amendment of the Code which will then serve as a first Draft Code to be considered
by the Codex Committee on Meat Hygiene.
9. An organizational plan for a meat inspection service, mainly aimed at assisting
developing countries, is being prepared, part of which will be published, probably as
a supplement to the Animal Health Yearbook.
10. Training is provided for veterinary auxiliaries, meat hygiene and meat inspection
staff, in various countries, including the establishment of standard curricula and
training centres and the organization of inter-regional training courses.
11. The effect of sanitary barriers on meat export and import received particular
consideration at the 15th Session of the FAO Conference. For implementation of the
decisions made by the Conference, a Working Group on non-tariff trade barriers was set
up in January 1971 with the main objective of studying possible ways of minimizing the
adverse effects of those sanitary barriers affecting meat trade which are connected
with animal health and meat hygiene regulations. This group was later incorporated into
the Interdivisional Working Group on Policy for Meat Development.
12. The publication of the interdivisional study, Non-tariff barriers to Inter-
national Meat Trade arising from Health requirements, which appeared in 1973, sets out
a summary of provisions contained in bilateral veterinary conventions, proposals for a
standard of veterinary services to be adopted in the framework of multilateral
conventions, and a summary of the present policies of European countries to prevent
the introduction of foot-and mouth disease.
13. The representative of the Fisheries Department of FAO referred to the successful
collaboration with the Codex Committee on Fish and Fishery Products and the Codex
Committee on Food Hygiene, which had resulted in the elaboration of the Codes for Fresh
Fish and Canned Fish. In addition to the Draft Code of Practice for Frozen Fish which
would be considered at the present session, he informed the Committee that further Codes
of Practice for Fish Products were under elaboration; the most immediate were Codes for
Smoked Fish and for Shrimps and Prawns, Lobsters, salted fish, and later, Minced Fish
Products, Crabs - and Frozen Battered and Breaded Fish Products.
REVIEW OF MATTERS RELEVANT TO THE CODEX COMMITTEE ON FOOD HYGIENE AS DISCUSSED BY THE
CODEX ALIMENTARIUS COMMISSION AND VARIOUS CODEX COMMITTEES
Codex Alimentarius Commission
14. The Committee noted that questions regarding its area of competence had been
considered by the Executive Committee at its 22nd Session (ALINORM 76/4).
15. The Committee had previously expressed the view (ALINORM 76/13A, paras 27-33)
that all codes of practice containing hygiene provisions except those for which specific
hygiene committees had been given complete responsibility should be referrred to it for
endorsement of such provisions. It was also of the opinion that it should provide the
direct link between Codex Commodity Committees and meetings of experts on microbiological
specifications. The Committee had in particular asked for the advice of the Executive
Committee on:
whether all hygiene provisions included in codes of practice being elaborated
by Codex Commodity Committees should be referred to it for endorsement; and
whether, in view of its increasing activity in the area of microbiological
specifications, it should be the body to advise on and ultimately to endorse micro-
biological specifications for food and associated methodology.
16. The Commission had noted that the Executive Committee was of the opinion that it
was clear, both from a previous decision of the Commission and the action of Codex
Commodity Committees themselves, that hygiene matters in codes of practice should be
referredto the • Food Hygiene Committee. Furthermore, it was clear that it was the
•

responsibility of the Codex Committee on Food Hygiene to approve all provisions on food
hygiene in standards or codes of practice, including microbiological specifications and
associated methodology.
 3

17. The Commission agreed with the recommendation of the Executive Committee
(ALINORM 76/4, para 25) that in order to remove any doubts concerning the rôle of the ,
Codex Committee on Food Hygiene, the Terms of Reference of the Food .Hygiene Committee .
be amended as follows (words underlined added): .
to draft basic provisions on food hygiene applicable to all foods;
(i) to consider, amend if necessary, and endorse provisions on hygiene
prepared by Codex Commodity Committees and contained in Códex Commodity
Standards, and
to consider, amend if .necessary, and endorse provisions on hygiene
re ared b Codex Commodi Committees and contained in Codex codes of
ractice unless in s ecific cases the Commission has decide otherwise
or
to draft provisions on hygiene in respect of a particular food commodity
within the terms of reference of a Codex Commodity Committee at the
request of that Committee;
to draft, where necessary, provisions• on hygiene in respect of any food not
assigned to any Codex Commodity Committee;
to consider specific hygiene problems assigned to it by the Commission.
Note: The term "hygiene" includes where necessary microbiological
specifications for foods and associated methodology.
Draft Code of Hygienic Practice for Poultry Processing (ALINORM 76/13, Appendix II)
The Committee noted that the Commission, after agreeing to some minor textual
amendments, had adopted the Draft Code of Hygienic Practice for Poultry Processing at
Step 8 of the Procedure as a Recommended Code.
Draft Code of Hygienic Practice for Egg Products (ALINORM 76/13, Appendix III)
The Committee noted that the Commission had adopted the Draft Code at Step 8
of the Procedure as a Recommended Code. It was pointed out that the Microbiological .
Specifications for Egg Products, which would later be considered by the Committee at
Step 4, formed part of the End Product Specifications of the Recommended Code.
Proposed Draft Code of Practice for Fresh Fish (ALINORM 76/13A, Appendix II)
Proposed Draft Code of Practice for Canned Fish (ALINORM 76/13A, Appendix III)
The Committee noted that the Commission had concurred with the recommendation
of the Codex Committee on Food Hygiene and the Codex Committee on Fish and Fishery
Products and had adopted the two codes at Step 8 of the Procedure.
Draft Code of Hygienic Practice for Molluscan Shellfish (ALINORM 76/13A, Appendix VI) . '
The Committee noted that although the Commission recognized that the code was
in an advanced state of preparation it nevertheless agreed with those delegations who
held the view that omission of Steps 6 and 7 could not be recommended and that the -
code should await consideration by the Codex Committee on Fish and Fishery Products
and subsequent re-examination by the Codex Committee on Food Hygiene. It therefore
advanced the code to Step 6 of the Procedure.
Codex Committee on Foods for Spéciii . biétaiy Uses (ALINORM 76/26A-9th Session)
The Committee noted that the Commodity Committee had differentiated in
different sections of various standards under elaboration between non-microbial
contaminants resulting from the production of the raw materials or from processing, .
and toxic substances arising from microbiological contamination. The Committee agreed
with this distinction.
The Committee endorsed the hygiene sections in the Standards for . Infant
Formula, Canned Baby Foods and Processed Cereal Based Foods for Infants and Children
(ALINORM 76/26A, Appendices II, III and IV).
Codex Committee on Fish and Fishery Products (ALINORM 76/18A, 10th Session)
The Committee discussed briefly the hygiene provisions in the Draft Standards
for Quick Frozen Fillets of Hake and for Quick Frozen Shrimps and Prawns. The
provisions were endorsed with the deletion of the word "toxic" in sub-section 5.3(c)
of the Hake Standard, in line with the relevant decision of the Committee at its 10th
Session (ALINORM 74/13, para 10).
 It was'póinted out that the end product specifications of the Code of Practice
Por Frozen Fish differed Slightly from the endorsed provisions. It was agreed to
conside± harmonization , of texts when discussing the Code later during the session.
Codex.Committee on Edible Ices (ALINORM 76/11, 2nd Session)
The Committee nóted the request of the Commodity Committee to provide guidance
with respect to selectionof methods of microbiological examination of edible ices
(ALINORM 76/11 0 para 57) -. It was agreed to return to this matter when discussing
microbiological specifications for Egg Products, taking into account a summary of
governtent observations as compiled in document CX/EI 76/4 and distributed during the
session. —
Codex Committee on Fats and Oils (ALINORM 76/19, 8th Session)
The Committee endorsed the Hygiene sections of the Standards for Low Fat Spreads
and for Edible Low Erucic' Acid Rapeseed Oil (ALINORM 76/19, Appendices III and XIII).
Codex Committee on Sugars (ALINORM 76/27)
The Committee endorsed the Hygiene provisions of the Standard for Fructose
(ALINORM 76/27, Appendix II).
Coordinating Committee for Africa (ALINORM 76/28, 2nd Session)
29: The Committee noted the observations of the Coordinating Committee about the
usefulness of microbiological specifications for certain commodities traded extensively
in the Region. It concurred with these views and requested the Coordinating Committee
to make specific proposals which the Committee could consider at its next session.
CONSIDERATION AT STEP 4 OF THE PROPOSED DRAFT CODE OF HYGIENIC PRACTICE FOR PEANUTS
SGROUNDNUTS)
30. The Committee considered the above mentioned proposed draft code as contained
in ALINORM 76/13A, Appendix VII, in the light of comments received from the Netherlands
(CX/FH 76/8).
Section II - Definitions
Safe MOistuie Level
3i. It was pointed out that for a constant water activity the moisture content of
ground nuts could vary according to the variety.
The.Committee agreed to delete the reference to total moisture. To avoid any
misinterpretation it was decided to state that the specified water activity was
applibable to Peanuts "in shell" or "shelled",
Section III - Raw Material Sanitation Requirements
In line with the decision taken to delete the reference to total moisture in the
definition for safe moisture level the reference to upper limit for moisture (7%) was
deleted in theprovision on Curing (III.A(1)).
The provision for "purchasing of farmers' stock" was amended slightly by deleting
an explanatory clause (III.D.(1)).
The Committee agreed to expand the provision regarding the cleanliness of ware-
houses and bins for storage in bulk of peanuts by specifying that not only static but
alsb extraneous material should be removed (III.D.(2)).
Section IV - Plant Facilities and Operating Requirements
With respect to storage of peanuts in rooms with new concrete floors or walls it
was agreed to amend the requirement to read "For the first year of new concrete it is
.tafest to use am approved plastic cover, spread over the entire new floor as a moisture
barrier prior to filling with peanuts. Other means of storage such as stacking of
containers on plastic pallets to protect the peanuts against moisture from' sweating'
of concrete can be used." (IV.D,(1)(b)).
31. The Committee.discussed in detail the transport of peanuts in refrigerated
vehicles. . It was agreed that due to the varying climatic conditions under which
peanuts .could be grown a general provision would be preferable to the present text which
was amended to read: "Refrigerated vehicles are recommended for transport when climatic
conditions indicate such a need. Extreme care should be taken to prevent condensation
When unloading peanuts from cold storage or from a refrigerated vehicle. In warm,
 5

humid weather the peanuts should be allowed to reach ambient temperature before
exposure to external conditions. This tempering may require 1-3 days." (IV.D.(6)).
The Committee thought it sufficient to indicate certain temperature and
relative humidity ranges for optimum storage conditions. It agreed to delete a
reference to storage in temperate areas (IV.D.(6)(b)(i)).
The question was raised whether in the Code methods for aflatoxin analysis
would be included. The Committee agreed that this was not the intention but
governments were specifically requested to give 'their views on this matter.
Status of the Code
Following some discussion on how best to proceed further with the elaboration
of the Code the Committee decided to return the Code to Step 3 of the Procedure for
a further round of government comments - observations from producing countries were
specially requested. The Secretariat undertook to bring the matter to the attention
of the Coordinating Committee for Africa. The Committee held the view that at its
next session it might well recommend the omission of Steps 6 and 7 when advancing the
Code to Step 5 of the Procedure. The revised Code is contained in Appendix III to
this Report.
As a matter of general importance the Committee discussed the desirability of
reviewing, after a certain number of years, those Codes which had been advanced to
Step 8 of the Procedure. The Committee agreed to discuss the matter at its next
session. In this connection the delegation of Senegal agreed to provide comments on
the present Code.
CONSIDERATION OF THE PROPOSED DRAFT CODE OF HYGIENIC PRACTICE FOR PROCESSING OF
FROG LEGS
The Committee considered the above mentioned proposed draft code as contained
in ALINORM 76/13A, Appendix VIII, in the light of comments received from Canada, the
Netherlands, Poland and the United Kingdom (CX/FH 76/9).
Section I - Scope
The Committee discussed in considerable detail the wording for the Scope section.
It was finally agreed that harmonization of texts in Codes was desirable and the
wording used in the Code for Foods for Infants and Children was considered most
appropriate: "This Code of Hygienic Practice applies to frog legs. It contains the
minimum requirements of hygiene in the production, processing, handling, packing,
storage, transportation and distribution of frog legs to ensure a healthful and
wholesome supply of this product."
The question was raised whether the species of frog from which frog legs were
derived should be listed as was the case, for example, in the Code for Peanuts.
After some discussion it was agreed that listing all the species was not
feasible nor, indeed, desirable.
General Discussion
At the request of the Chairman of the Committee a small working group consisting
of representatives of the delegations of Canada, the Netherlands, UK and USA reviewed
the Code taking into account the written comments received. The Committee discussed
and concurred with the suggestions made by the working group which were in the main
editorial. Several other revisions took into account the wording used in, for example,
the Code of Hygienic Practice for Poultry Processing and for Molluscan Shellfish.
The Committee discussed at some length the necessity to include in the Code a
provision for the method of slaughter and, in particular, whether a reference should
be made to slaughtering "humanely".
Whilst agreeing that it was essential that the frogs should not suffer excessive
stress during slaughtering, the Committee agreed that the method of slaughter was not
relevant to a Code of Hygienic Practice. However, in order to take into account the
views expressed by some delegations a provision was included in the Code stating that
the frogs should be slaughtered under conditions of minimum stress. The Committee
agreed to request producing countries to comment specifically on this new provision.
 6

With regard to End Product Specifications it was agreed to replace the present
text by the wording used in the Code for Frozen Fish (ALINORM 76/18A, Appendix VI),
suitably amended.
The Committee discussed at length the need to include quantitative micro-
biological specifications in the Code. Some delegations held the view that these were
not necessary, taking into account that the product would be cooked prior to consumption
and that therefore microbiological specifications were of no direct value. Other
delegations were of the opinion that specific microbiological requirements were necessary
because of the danger of transfer of contamination before cooking.
The delegation of the United Kingdom pointed out that this risk could be avoided
by proper attention to hygienic practices.
The Committee agreed to request the 2nd Joint FAO/WHO Expert Consultation for
Microbiological Specifications for Foods to consider not only the establishing of
micro-biological specifications but also the general question of whether such specifica-
tions would serve a practical purpose.
It was agreed to request governments to provide data on the microbiology of
products which would assist in the development of microbiological specifications. Data
should be sent to the Secretariat of the Consultation, Dr. Reinius.
Status of the Code
The Committee agreed to advance the Code of Hygienic Practice for Processing of
Frog Legs to Step 5 of the Procedure. The revised Code is contained in Appendix II to
this Report.
CONSIDERATION OF THE HYGIENE PROVISIONS IN THE DRAFT CODE OF PRACTICE FOR FROZEN FISH
The Committee had before it the above Draft Code (ALINORM 76/18A, Appendix VI)
and written comments received from the USA (CX/FH 76/5).
A small working group consisting of representatives of the delegations of the
Netherlands and the USA, together with representatives of the FAO Fisheries Depart-
ment, reviewed the suggested changes and presented to the Committee a number of
proposals for amendment of the text of the Code.
The Committee noted that most changes were editorial in nature or were
revisions to bring the text into conformity with the corresponding provisions in the
Codes for Fresh Fish and for Canned Fish. The Committee concurred with the proposals
of the working group.
Status of the Code
The Committee recommended that the Codex Committee on Fish and Fishery Products
at its next session advance the Code to Step 8 of the Procedure. The various amend-
ments are listed in Appendix IV to this Report.
CONSIDERATION AT STEP 4 OF MICROBIOLOGICAL SPECIFICATIONS FOR EGG PRODUCTS
The Committee considered the report of a working group consisting of the
representatives of the delegations of the Netherlands (Chairman), United Kingdom and
USA which had examined the Report of the Joint FAO/WHO Expert Consultation
(EC/Microbio1/75/Report 1)and in particular the Microbiological Specifications
contained in Annex V of the report, in conjunction with government comments.
The delegate of the Netherlands pointed out that the Joint Expert Consultation
had recommended microbiological specifications for Salmonella,mesophilic aerobic
bacteria and coliform bacteria for dried and frozen whole eggs and salmonella
specifications only for other egg products.
More generally applicable methods for mesophilic aerobic plate count and
coliforms were at present under consideration by ISO Technical Committee 34 Sub
Committee 9 (TC 34/SC9) and it was expected that these would be published as ISO
International Standards before the next session of the Committee.
The Committee agreed with the view of the working group that while suggested
amendments should be incorporated into the Code where feasible, provision should be
made for reference to the ISO Codes when these were available.
 -7-

Standardization of the method for detecting Salmonella had not been completed
by ISO TC 34/SC9. It was the opinion of the working group that the method for
Salmonella as described in the Report on Microbiological Specifications for Egg Products
and as amended by the Working Group was adequate.
The Committee agreed to the amendments to Annex V of the Report on Microbiolog-
ical Specifications for Egg Products as proposed by the Working Group. The amended
Salmonella method as proposed by the Working Group is attached as Appendix VI to this
Report.
The delegation of the United Kingdom, while endorsing the methodology described
in Annex V, was of the opinion that the o( amylase test as an indicator of effective
pasteurization gave sufficient information on the safety of egg products.
Status of the Code
The Committee agreed to advance the Code to Step 5 of the Procedure, on the
understanding that reference to the ISO specifications would be incorporated when
available, and to request the Commission that Steps 6 and 7 be omitted. The UK
entered a reservation that in the UK's opinion microbiological specifications were not
necessary for egg products.
CONSIDERATION AT STEP 4 OF THE PROPOSED DRAFT CODE OF HYGIENIC PRACTICE FOR LOW ACID
CANNED FOODS
The Committee had before it the above-mentioned proposed draft code as contained
in ALINORM 76/13A, Appendix IV. Government comments had been received from Australia,
Israel, Switzerland, UK and USA. At the outset of the session, the Committee had
requested representatives from the delegations of Canada (Coordinator), the Netherlands,
the UK and USA to review the code in the light of the comments received.
Section I - Scope
The delegation of Canada, acting as rapporteur of the Working Group, proposed
that the scope be amended to apply to rigid hermetically-sealed containers as it was
thought that for flexible pouches specific requirements with regard to hygienic practices
were needed. The Committee concurred with this proposal and the scope section was
amended accordingly. A footnote would point out that for flexible pouches a separate
section within the code would be elaborated at a later date.
Section II - Definitions
The Working Group had made proposals for a large number of amendments to the
definitions section. The Committee discussed these and some further changes were made.
Several delegations pointed out that in a number of codes the same terms had been
defined in slightly different ways and that harmonization seemed to be desirable.
This matter was further taken up during the deliberations on the revised General
Principles of Food Hygiene (see paras 75 and 76(i) of this Report). The Committee
concurred with the various changes proposed and the definitions section was amended
accordingly.
Low Acid Foods - pH value
There was some discussion on whether the equilibrium pH value-o2 shoul' be
reduced to 4.5 to provide a greater safety margin. Reference was made to a previous
discussion at the 11th Session of the Committee (ALINORM 76/13, para 9) in which it
was decided to change the pH of 4.5 to its present value. The Committee noted that
at that time it was agreed that the pH defined in this manner allowed an adequate
margin of safety and decided to maintain the equilibrium pH value for low acid foods
at 4.6.
Section III - Raw Material Requirements
The Working Group had come to the conclusion that the raw material requirements
as contained in Section III would, in the main, be equivalent to the relevant
requirements in the General Principles of Food Hygiene and had therefore not made any
proposals for amendments.
 8

Section IV - Plant Facilities and Operating Requirements

72. Similar reasoning applied to part of this section with regard to the inclusion
of provisions which were considered adequately covered in the General Principles of
Food Hygiene and which related to all canned foods. An exception was made for the
sub-sections on plant equipment and operating practices and production requirements
(IV. C and D).
73. The Working Group proposed to make available by 1 September 1976 the revised
Sections IV and V of the code to enable return of comments on the revised code from
governments to arrive by 1 January 1977. This revision would consider changes
suggested by those government comments received prior to and at the current meeting.
The Group also proposed to meet prior to the next session of the Codex Committee on
Food Hygiene to consider further government comments on this revised text.
Status of the Code
74. The Committee agreed to return the draft code to Step 3 of the Procedure for a
further round of specific government comments (see para 73 above). The revised
Scope (I) and Definitions (II) sections are attached as Appendix V to this Report.
CONSIDERATION OF THE REVISION OF THE CODE OF HYGIENIC PRACTICE - GENERAL PRINCIPLES
OF FOOD HYGIENE
75. The Committee was informed that the Working Group consisting of representatives
of delegations of the Netherlands, UK and USA and representatives of FAO and WHO which
had been set up at the last session (Washington, May 1975) had had various deliberations
on the revised text for the General Principles of Food Hygiene but that unfortunately
an integrated proposal could not be presented at this session. Dr. K. Büchli (Netherlands)
acted as rapporteur.
76. The Committee discussed various aspects of the principles involved in relation to
the revision:
Definitions. It was suggested that in an annex to the code a large number of terms
could be defined including terms which might not appear in the text of the code proper
but which had relevance to hygiene and were used in other codes. The Committee agreed
with the principle of listing the definitions in an annex but reserved its position with
regard to "extraneous" definitions (but see also para 92 of this Report).
Several delegations pointed out that harmonization of definitions was highly desirable.
In this connection it was pointed out that WHO had set up a Technical Terminology Service
as a reference centre for definitions. It was agreed that this Service would be
consulted when drawing up definitions.
Explanatory Notes. Several delegations suggested that, in revising the present
code, a procedure be adopted similar to that followed in the various Fish and Fishery
Product Codes with regard to explanatory notes to the Code proper. Other delegations
held the view that this was a code of general principles and not a technological code
and that explanatory notes might overburden the text and detract from its value. The
Committee decided to leave the decision on the inclusion of explanatory notes to the
judgment of the Working Group. It was pointed out however that there was a danger that
such notes might lead to the General Principles taking the form of a Hygiene Text Book.
Guidelines for Disinfection. The delegation of the United Kingdom had prepared
a document on Guidelines for Disinfection. It was agreed that these guidelines might
also be appended to the code.
Status of the Code
77. The Committee agreed that the code would be revised by the Working Group which
was to meet in October 1976 and that the revised document would be distributed for
government comments at Step 3 towards the end of the year. If this was found desirable
the Working Group would reconvene prior to the next session of the Committee to discuss
the revised text in the light of government comments received. In view of the
relevance of the General Principles of Food Hygiene to the Proposed Draft Code of
Hygienic Practice for Foods for Infants and Children it was agreed to request the
Federal Republic of Germany, one of the author countries of the latter code, to attend
the meeting of the Working Group.
 9

CONSIDERATION OF THE :PROPOSED DRAFT CODE OF HYGIENIC PRACTICE FOR FOODS FOR INFANTS
AND CHILDREN AT STEP 4 .
The Committee received an oral report from the delegation of the Federal Republic
of Germany on the development of the above-mentioned Code as contained in ALINORM 76/13A,
Appendix V. .
,
The Rapporteur pointed out that comments had been received from Australia, Canada,
the Federal Republic of Germany, Netherlands, Poland, Switzerland, United Kingdom and USA.
The major part of the observations applied,.however,'to that pdrtion of the text which was
directly related to the General Principles of Food Hygiene which Was being - revised.
It had therefore not seemed, appropriate to revise the Code'until a more definite
text for the General Principles had been agreed upon. The Committee concurred with the
view of the Rapporteur but noted that the demand for the Code and the attached micro-
biological specifications required that action be taken as soon as possible. It was
agreed that the Rapporteur would revise the Code following the session of the Working
Group on the Code of Hygienic Practice - General Principles of Food Hygiene scheduled
for October 1976 and which would also take into account-to the extent appropriate the
comments received on the present Code.
It was further agreed that the Rapporteur would convene, tentatively in November,
at the FAO/WHO Collaborative Centre for Research and Training in Food Hygiene, Berlin,
a meeting of experts to discuss the microbiological specifications for Foods for Infants
and Children. An initial proposal for such specifications was attached as Annex A to the
Code.
The report of the Berlin meeting would be sent to the Chairman of the Food Hygiene
Committee for general distribution early 1977 to provide the opportunity for another round
of government comments prior to the next session. The report and government comments
would also be made available to the 2nd Joint FAO/WHO Expert Consultation on Microbiolog-
ical Specifications to be convened in the first quarter of 1977 with a request that it
review the findings of the Berlin Group.
The Committee would at its next session then be able to discuss at Step4 the
Revised Code together with the Revised Microbiological Specifications (Annex A).
OTHER BUSINESS
The Committee noted the recommendation of the ISO Sub Committee 9 of TC 34
(May 1976) which expressed concern that in many instances microbiological specifications
were not based on sound principles when set for certain foods.. SC 9 recommended that FAO
and WHO convene a Joint FAO/WHO Expert Committee to consider the matter.
After some discussion the Committee agreed to request the 2nd Joint FAO/WHO
Consultation on Microbiological Specifications for Foods to establish Guidelines for the '
development and application of microbiological specifications for foods, taking account
of the purpose, need, relevance and administrative feasibility of the application of such
specifications.
• 86. It was brought to the attention of the Committee that another body within FAO was
elaborating standards for gelatine, including microbiological specifications and that
examination of such specifications might well come within the terms of reference of the
. Committee.
It was agreed that the Secretariat should inform the Committee at its next
session on the status of this and other similar standards so that the Committee could
then express its views on the matter.
FUTURE WORK
The Committee noted a suggestion that there was a need for the elaboration of a
code for acidified low acid canned foods which would cover such products as pimentoes,
peppers and certain canned tomatoes in which the growth of C. botulinum had presented
problems.
The Committee also noted the observations of the delegations of Senegal and
France with regard to the control of aflatoxin, particularly in groundnuts. It was
pointed out that at its 11th Session (ALINORM 76/44) the Commission had agreed that data
on levels of contaminants should be submitted to the appropriate Codex Committees who
should make proposals on the limits of contaminants in various foods for further
consideration and endorsement by General Subject Committees.
 — 10 —

The Committee noted (seel)ara 13) that it Could expect further work on Codes Of
Practice for Fish and Fishery Products at its next session and to examine the conclusions
of the 2nd Joint FAD/WHO Consultation on Microbiological Specifications for Foods which
would also cover microbiological specifications for Edible Toes.
In addition further revised •drafts of the Codes of General . Prinpiples'of Food
Hygiene, Hygienic Practice for Foods for Infants 'and Children, and Low-acid Canned Foods
would be ready for examination.
Following further discussions on the harmonization of definitions, including-
mycotoxins, it was agreed that the Committee would receive background information on the
work and potentialities of the WHO Terminology Reference 'Centre. The delegation of the
Netherlands undertook to provide 4 paper with regard to harMOnizatiOn of definitions of
some different descriptions of terms Used in various Codes which could bp discussed at
the next session of the Committee.
DATE AND PLACE OF NEXT SESSION
The Committee noted that its 14th Session was planned to be held in Washington
in May 1977 but that the exact date had not yet been fixed.

NQ: Summary Status of Work is on page ,

 ALINORM 78/13
APPODIX I
LIST OF PARTICIPANTS *
LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES
,21.4.11:141.1
Dr. Joseph C. Olson
Director, Division of Microbiology
Bureau of - Foods .
Food and D rug AdtinistratiOn
DepartMent of Health, Education and Welfare
Washington , D.C. 20204, USA
AUSTRALIA CANADA (contd.)
AUSTRALIE G.H. Meilleur
L.J. Erwin Chief, Meat Standards and Labels
Principal ExecUtive Officer Meat Inspection Division
Codex SectiOn Health of Animals BranCh
Department of Primary InJustry S.D.I. Building
Cahberra,:A.C.T., Australia 2323 RiVertide Drive
Ottawa, Ontario, Canada
BELGIUM,
BELGIQUE CHILE
BELGICA- CHILI
R.J.L.,van• Havere G. Ponce
Inspecteur des denrées aliMentaires Adicto
Ministére de la Santa pUblique et de Embajada de la República de chile
la famille - Via Panisperna 207
Cité adminittratiVe de l'Etat • 00184-Rome, (Italy)
Quartier Vésale 4
13,-1010 Bruxelles, Belgium DENMARI(
DANEMARK
BRAZIL DINAMARCA
BRÉSIL K. Haaning
BRASIL'
Veterinary Inspector
P. Nebrega Veterinardirektóratets Laboratorium
Director Of the Central Lab for Control Bulowsvej 13
. of Drugs, Medicine t and FoOd DK-1870 Copenhagen V, Denmark
Ministry-of Health
Rua Coelho e Castro 6, Saude FINLAND
Rió de JaneirO, Brazil FINLANDE
Dr. C.R. Tavares De Almeida FINLANDIA
Veterinary Inspector Dr. K. Salminen
Assistant Director of Meat Inspection Head of the Food Bureau
Divition - DIPOA National Board of Trade and Contumer
Ministry Of Agriculture Interests
SC8 Ed. Gilberto Salomadi 13 ° Andar Box 9
70.000 Brasilia, DF, Brazil 00531 Helsinki 53, Finland
CANADA T.J. Salmi
Head, Division of Food Hygiene
I.E. Erdman Ministry of Agriculture
A/Chief Evaluation Division HalliluSkatu 3
Microbial Hazards Bureau SF-00170 Helsinki, Finland
Health Protection Braneh
Department of Health and Welfare Canada
Tunney'S PastUre •
• Ottawa, Ontario, Canada

* The-Heads of Delegations are listed first

Les chefs de délégations figurent en -Cate
Figuran en primer Lugar lop jefes de las delegaciones
 - 12 -

APPENDIX I.
FRANCE IRELAND.
FRANCIA ' IRLANDE -
Mme M.A. Caillet . IRLANDA
Médecin inspecteur de la santé T.M. O'Toole
Ministère de la santé .Fciod Scientist
Direction générale de la santé _ Dept. of Agriculture and Fisheries
8, av. de Ségur Kildare Street
75700 Paris, France Dublin 2, Rep. of Ireland
Y. Lagoin
Inspecteur vétérinaire • ITALY
Direction des services vétérinaires ITALIE'
Ministère de l'agriculture ITALIA
5 rue Ernest Renan U. Pellegrino
92130 Issy les Moulineaux, France Dirigente Superiore
Mme. S. Rochize Ministero della Sanit5.
Inspecteur divisionnaire SRF Rome-EUR
Service de la Répression des fraudes Binetti
et du contrôle de la qualité Chimico
Ministère de l'agriculture Ministero Sanit5, - D.G.I.A.N.
42 bis rue de Bourgogne Piazza Marconi 25
75007 Paris, France 00144 Rome, Italy
GERMANY, Fed. Rep. of G. Giordano
ALLEMAGNE, Rép. féd. d' Veterinario di Stato
ALEMANIA, Rep. Fed. de Ministero della Sanit& - D.G.I.A.N. .
Piazza Marconi 25
Dr. K. Gerigk 00144 Rome (EUH)
Director and Professor
Bundesgesundheitsamt Dr. G. Pluchino
D-1 Berlin 33, Postfach, Ministoro della Sanit6 :
Fed. Rep. of Germany Piazza Marconi 25
Dr. H. Meyer 00144 Rome, Italy
Nestlé Haus
Lyoner Str. IVORY COAST
Frankfurt-BRD, Fed. Rep, of Germany COTE D'IVOIRE
COSTA DE MARFIL
Dr. H.D. Scholz
Regierungsdirektor D. Kóné
Bundesministerium far Jugend, Familie Pharmacien
und Gesundheit Chef du Laboratoire de Chimie,
53 Bonn-Bad Godesberg, Postfach bromatologie et toxicologie
Fed. Rep. of Germany Ministère de la santé publique
Boite postale V-5 ' -
HUNGARY Abidjan, Ivory Coast
HONGRIE Ambe
HUNGRIA Attaché d'Ambassade •
Dr. L. Ormay Ambassade de Côte: d'Ivoire
Head of Major Department' Via Lazzaro Spallanzani 4-6
National Institute of Nutrition Rome, Italy '
Gyáli út 3/a
1097 Budapest IX, Hungary JAPAN
JAPON
IRAN Yamanouchi , .
Dr. H. Maghsoudiou Technical Official .
Food Expert Food Sanitation Division -
Ministry of Agriculture and Natural Ministry of Health and Welfare..,
Resources 1-2-2 KasumigasekL,
Tehran, Iran Chiyoda-ku
Tokyo
 -13 -

APPENDIX I
JAPAN (contd.) NETHERLANDS
H. Sasaki PAYS-BAS
Technical Adviser PAISES BAJOS
Union of Japanese Food Additives Dr. K. Büchli •
Associations Public Health Officer
c/o Ajinomoto Co. Inc. Ministerie VolksgezOndheid. •
1-6 Kyobashi, Chuoku Dr. Reyersstraat.
Tokyo, Japan Leidschendam, Netherlands'
T. Nakamura Dr. P.J. Anema
Technical Adviser Unilever Research
c/o QP Corporation P.O. Box 7 .
2-5 Sengawa, Chofu Zevenaar, Netherlands
Tokyo, Japan
Osse
KUWAIT Ministry of Agriculture and Fisheries
KOWEIT Bezuidenhoutseweg 73
Den Haag, Netherlands
Y. Khalid Al-Mutawa
Head of Food Lab Control , M. van Schothorst
Ministry of Health • Head Lab. for Zoonoses and Food
Kuwait Microbiology
National Institute of Public Health
G. Ezzat P.O. Box 1
Head Preventive Medicine Section Bilthoven, Netherlands
Ministry of Public Health
P.O. Box 5 NORWAY
Kuwait NORVEGE
NORUEGA
LIBYAN ARAB REPUBLIC
REPUBLIQUE ARABE LIBYENNE Prof. O.R. Braekkan
REPUBLICA ARABE DE LIBIA Government Vitamin , Institute
P.O. Box 187
Dr. S.K.H. Lama 5001-Bergen, Norway
Community Health Department
Ministry of Health J. Gjerde
Tripoli, Libya Chief of Section, Central Laboratory
Directorate of Fisheries
Y. Al Abyiad 411enda1sveien 5
Nutritionist 5001-Bergen, Norway
Council of Food and Marine Wealth
Tripoli K.H. Skramstad
Chief of Section
A.S. Alghial Norwegian Research Institute of the
Ministry of Foreign Affairs Fish Canning Industry
Tripoli, Libya P.B. 68
A.E. El-Gojh 4001 Stavanger, Norway
Chemist, Council of Food and Marine A. Orbeck Sorheim
Wealth of Libya Superintending Veterinary Inspector
Tripoli, Libya Veterinary Divisioh,
Oslo dép., Norway .
MADAGASCAR
E. Ravelojaona OMAN, SULTANATE OF
Conseiller OMAN, SULTANAT d'
Ambassade de Madagascar OMAN, SULTANATO de
Via R. Zandonai 84/A R.A. Al Barwany.
00194 Rome, Italy Director of Fisheries Projects and
Marketing •

MEXICO Ministry of Agriculture, Fisheries

MEXIQUE and Petroleum '
A.G. Arechavaleta Box 551
Sub-Director de Control de Alimentos Muscat, Sultanate of Oman
y Bebidas
Dirección General de Alimentos,
Bebidas y Medicamentos
Secretaria de Salubridad y Asistencia
Liverpool 80 - 6 0 Piso
Mexico D.F.
APPENDIX I
POLAND UNITED KINGDOM (contd.)
POLOGNE S.F. Thorpe-Tracey
POLONIA Principal, Department of Health,
Dr. D. Majewska and Social Security
Chief of Microbiology Laboratory Room E402A, Alexander Fleming House
Ministry of Foreign Trade Elephant and Castle
Quality Inspection Office London, S.E.1, UK
Stepinska 9
Warsaw, Poland A.C. Baird-Parker
Scientific Adviser, Food
SENEGAL Manufacturers Federation
1-2 Castle Lane', Buckingham Gate
I.D. Diaw London, S.W.1, UK
Directeur Adjoint du Contrôle Economique
Ministère des finances et des affaires Mrs. R.J. Gamble
économiques Head of Science Department
B.P. 2050 Food Manufacturers Federation
Dakar, Senegal 1-2 Castle Lane, Bucking/id-111 Gate
London, S.W.1, UK
SWEDEN UNITED STATES OF AMERICA
SUEDE ETATS-UNIS b'AMERIQUE
SUECIA ESTADOS UNIDOS DE AMERICA
K.G. Nystrtim
Chief Government Inspector W.V. Eisenberg
National Food Administration Chief, Microanalytical Branch
Box 622 DiVision of MidrObiology: •
Uppsala H 75126, Sweden Bureau of Foods
US Food and Drug Administration HF' -l27
SWITZERLAND 200 C Street S.W.
SUISSE Washington D.C. 20204, USA
SUIZA E. Spencer Garrett
Dr. H. Schwab Director, National Fishery PrOductS
Eidg. Gesundheitsamt Inspection and Safety Laboratory
Haslerstrasse 16 National Marine Fisheries Service
CH-3000 Berne, Switzerland P.O. Drawer. 1207
Pascagoula, Mississippi 39533, USA
Dr. J.C. de Man
Nestec N.F. Insalata
Case Postale 88 Senior Laboratory Manager -
CH-1814 La Tour-de-Peilz, Switzerland General Foods Corporation 'Central Research
250 North Street -
TURKEY White Plains, New York 10625, USA
TURQUIE Thomas R. Mulvaney
TURQUIA Food Technologist and Chief, Processing
B. Doruk Section
Alternate Permanent Representative US Food and Drug AdministratiOn
of Turkey to FAO 200 "C" Street S.W.
Embassy of the Republic of Turkey Washington D.C. 20204, USA
Via Palestro 28
00185 Rome, Italy VENEZUELA
Dr. Ana Rodriguez
UNITED KINGDOM Via Arezzo 3
ROYAUME-UNI 00161 Rome, Italy
REINO UNIDO
R.H.G. Charles OBSERVER COUNTRY
Senior Medical Officer PAYS OBSERVATEUR
Department of Health and Social Security PAIS OBSERVADOR
Alexander Fleming House CHAD
Elephant and Castle TCHAD
London, S.E.1, UK
N. Doumdé
Ingénieur sanitaire
Sous-Directeur de l'assainissement
Ministère de la Santé publique et des
affaires sociales .
B.P. 440
N'jaMena, Chad
 -15 -
APPENDIX I
INTERNATIONAL ORGANIZATIONS WHO PERSONNEL
ORGANISATIONS INTERNATIONAL E S PERSONNEL -DE LA OMS
ORGANIZACIONES INTERNACIONALES
, PERSONAL DE LA- OMS
Dr. L.R.R.. Reiniu$
INTERNATIONAL SECRETARIAT FOR THE Food Hygienist
INDUSTRIES OF DIETETIC FOOD PRODUCTS Veterinary PUblic Health,
(ISDT) Division of Communicable Diseases
Dr. W. Schultheiss WHO, 1211 Geneva 27, Switzerland
Geschftsführer
ISDI Mrs. B. Blomberg
Kelkheimér Strasse 10 WHO Regional Office for Europe
D-6 38 Bad Homburg vdH Scherfigsvej 8
Federal Republic of Germany OK-2100 Copenhagen, Denmark
INTERNATIONAL ORGANIZATION FOR
STANDARDIZATION -(ISO)
G. Castan
Secrétariat ISO/TO 34/SC 9
"Microbiologie"
Afnor Tour Europe
Cedex 7, 92080 . Paris La Défense, France
FAO PERSONNEL
PERSONNEL DE LA FAO
PERSONAL DE LA FAO
J.M. Hutchinson
Food Standards Officer
JOilit FAO/WHO Food Standards
Programme-. .
FAO, Via delle Terme di Caracalla
00100-Rome, Italy
Willem L. de Haas
Food Standards Officer
joint FAO/WHO Food Standards Programme
FAO, Via delle Terme-di Caracalla
001007-Rome, Italy
12"Garm
Fishery IndUstry Officer (Quality)
Fish Production and Marketing Service
Fishery Industries Division
FAO, Via:delle Terme di Caracalla
00100-Rome, Italy
S. Kafel
Meat Hygiene Officer
Animal Production and Health Division
FAO'Via delle Terme di Caracalla
00100 Romp, Italy . '
L.G. Limpus
Fishery Industry Officer (Processing
• Standards)-
Fish Production :and Marketing Servicel
Fishery Industries Division '
FAO, Via delle Terme di.Caracalla
00100-Rome, Italy
 t 2uTtqwesea ptnem
•wpcovetj .103 3Tw7il L iaessem snAstj V
ALINOWM 7 o3w sATsseox •TENTT.sItTlaedsy setqwessa PeAaesqo . ptnom Sus aelq;ertm
i t
le n
P.Tivreq:pqnoqs edoosoaoTm ao Suit
2uTSjiu2sW y' •PrnoW j6'eoueseiad etqTssod
u+ 'illoUs dsooS us iaojeq uOT;sAaesqo .
euT
Atemes 8 'N ari Oat NT073.Piac No 61GAT - stonetw
ersttgtreed .T0.7 Al. 'I ezie itritikgPlqttiknOtseptf4aA s uj„•senousaem 31
svsAgepsta'st uoIsTosp 11 •ti;un
nitletegoolt-umouxu;Txpe-ghme-ooSigiCM)Prinpus.Somptetasvew- U2Tea0j asq;o ao sTagep
1.1.•8.01.,Eqq. 4 vlim eas's;nused sill JI
sl.a4111Vvromdeplopla yoffeoitivl.seEtuT ;pesui.
.ifflftvOfftnrtfiW do•ftWEJ irge qp artrilow
_ eZrg etamig Fe'r asang4a¡ Itill
gtOra:gb, 4. 2 41isportaAtiOnDtiankiwdel. orColf dig*
• e• K1. .1.I "r • ........"., - L -- ...._.....u_e
rpogleas.,tdekTimiso
tfisitotoop ongel..suppaey, o wl/tat Avis elausjit541 ptnoqs atoTmaA ;aodsusa; (Au •S;ntsed
' 110 -UT 4.09SUT 4sseuTtuseto'xaj-ptuTwirxe • Taas uo pa;oedsuT eq.
• uT2TaBEC41-14TIA4EattWAft
jo orgt!e jo Sao;sTu pus adsut pus gaTTOY-TI (z)
pTntyttsTpOpluTtterqs sq; : 4s.paATeoiaa s;nus
It , ERV .4-°Rtgaii%T4eRPVciNig ol. 74470da: 1:4; 71:1= 1;;;I:r5
. a ousel.?
•

1 6Wt) "Whi r ,gte $tyeJSFEt4treptavale3cstivele ttbyto,aii •

J. S AftWAKI9avafilf'claettirii, Vg aeiaeld alftorptiaettfolmlid 915- 6 18`téi"
sulvirben'aultall2SFTP&Ifii% sa2 ;-;
hp,SrE OCkniatibi5,1213 69ASNICIA2
2041. 1yletallf 4c f 9tne!Dx nstet;419.4tosb1401ite .•Rafo . Pefurthi . aMae •
. mr4 cpuop useq Spseats IDAvi4 _ __
SECTION III. RAW MATERIAL - REQUII-R.EM u'eT_E
d itl;TIATI6142
paAtoAut.a
. —

- - 01.130TER
Eril:TircinMental Sanitation i.r.i.Tivogle$T.„i¡gt6t•-:4- ge6Afsii.eal: p a 4-saeskiJJej- ". q3ns
0.01"0.16 Al, Ju kkLu+eM elll- JTJ) ;TOM 8JSSUTI U; Ul.TA .
1 15 !,f• -, CEOICLEI. -:. 2to hamsgdarldfaielfinfil I Aa ....." - ti414quziat Twat t ions
sh .4. ......§4),q_toT extiewect. I. gems rf..: v,r..!---• :... •,,: ;.7 ?iispiaseel.) in
SU
qsaitnA4r1t9P2 mea Allat PCCTERYStEieRiltV c)ad UPer 11-álth or h lenA6 and.
. exttgme care should b$ottillws.hp uip.rjoteotopieedwtifelf 141R1 illiWaa th
these wastes. ssue.pucio ean;stow quenadd p; pus sq.nused au; jo uoT;saIdsaa I5
( 2 ) virifiii& salitari ilbender-
A.414496
.,,_ pe- sy,tree:1614.
. .. r. ..il itti8 4ishan dliii;I
taken • • 'ASID-PM *T.. tiç -s' 3 :di liVe3
• .•.13.? 4g.igglilanceql.vittioustiate -kaEL,31tEeiiwi ..'t 1044 . iv OpliDtripidOUSE 00 iCidl
a...-
-1,
utliffe ' ... •• ,:i 3094ratt il 01,1A1PZILlarr±fra tii iMaq the ;tCottAI *6 LII °S tt.eu OXiC
l'atlitues being retained by the product.
( 3) 'HarVest areas • the environme Aomicv :. ; eo 40.gss aveuvatalklit bTeAtb ect ed
s. houl( riot (000.Maltle if efui/5113EJA° 4 t . via,g4 - 1. oto vthieMOlastMetncerirrair e
prAlmat4ss s ;s sq.nused uTs;u7sw o; asp ad o; sAT;onpuoo , eas ItOtTIM seTI-TPTurnq TH
-- oTveaogsta pus ptnow jo uoTveaejTto sn s IsoTwallo'Pus upoq;em
v*A.4.0AticabicoapliSsIcRaw4-'s2uL
Matit9oet.
M.oaeuTs;uoo
g e PInmlspaaenoo
Pa uT paao;s aq pinolts
•Xe
(1j1È da,t1, ail31"
. t çpRiajattensve 41aqudsibilitefitaclaila a i'ckf4 stre ;, atIA45.kr
silom PenAtNt .eg ZANottEO vinaZiiikall . eigObilleanY6 "r:Ase ..ttwavd should
be 7ofielfiliarit&f3 4n4gRntT, ANIAPAilainqaeg mtrTISfieffitZta g,
Mddx°1611 1 49q.j-Va wads maitnatEifittida%4PTIVE19 ac,°4Qns,'"t .t.111.8, -eq4."n ,
mi* Atkarzanai
Cont4ifilta& Ito Aihr004/imus sq.nu aud, .a2sao;s pusCizu.tp...qi....!..,.",
2a ri,g' ' 11JAMo 11;T/A ao'isquaas tso
.T2otoTq aellq.o ao 'spodoaq;as au; aexmo latre
• rtglEt 11,004.1J s;nu ;oa;oad
atairiq okabiteltrg 2 -..:P : in'. I:, *,-,T - :u..-Tur: clr. is e wasulVe ed
I,

sArkginaigl ssartit4.aziriaggiTITIPuiiiir Lpo - ,a . le for ...1 ato ro leaarh t. s.

For Th purpose a cleaned and sanitized cemented g larq ain-
less steeliaóri,,.nRpvqrat9MlikuTge toaÁ etreing14) .1974rth 'PA ‘915 3i-Asa ç 0 &glovwe Y
be em '. *e IouvoT 1 0ead • 4-uta Vc a. a-P!iin.T.te:44- .4.1-epuFea
un pa veie.aes liort -

(13) -ii.0-6"-Vg - 3gpx4/2:61arsietp-ple3ottthiwoqUiFfir aumM80640.1.1tt uw4.-ftsaitatit

- that uTsquoo
144d610J810k644° t/I) Nivnrerit.43P P PPe r sUltlis;Uoo snoTAqo Sus
la
, ' • ;WjArVolaStsixtig sOsethrffluifttAPI uar 1 a ezae)(4 e,
' rrX4eartrecIAAANEtsuid34124asrpgaarePeursa •Dre-Pa sw
ceiTtamination of the froglegs with dirt or any other extraAiTAPE4fier;
exposures to unfavourable temperatures;
(iv rough handling, such as impropenstacking of full containers.
 !- 17 - APPENDIX, II..
Removal of bous1r UnfitJmatëri.als.UnXit „ErOg...4.,r example, - those
less.adtive that are injured or have blood clots or parasites in the flesh,
should be segregated during collection to the fullest, extent practicable
and should be disposed of in a manner that:VIU -prevent contamination of
other frogs or Water supplies.' '
'Prottetiohjof product from'contamihatioh. Suitable precautions should
be taken - to-protect the raw product irom being contaminated by animals,.
insects, vermin, birds, chemicals or microbiological contaminants orother
Objectionable substances during handling and storage'. '
C...Transportation..
Facilities. Conveyances.for transporting the.raw prOduct from the pro-
duction area or storage should be adequate for the Purpose intended arid_ .
should beef such material and construttion.as will permit thorough - clean-
ing and sanitizing (disinfection) and should be so'cleaned and maintained .
as not to constitute a' sourde of 'contamination to the product. •

Handling procedures. All handling . procedures should.be such as will

prevent the product from being Contaminated. Extreme care Should be taken
in transporting the frogs, for example vans should be covered. '
SECTION IV - PLANT, FACILITIES AND OPERATING .REQUIREMENTS
A. Plant Construction and Lay-out .
Location, size and sanitary design. The building and surrbUnding areas
should bë such as Can be kept reasonably free from objectionable OdoUrs, •
smoke , dust or other contaminations.; should be of sufficient:size , fOr.the
purpose intended without crowding of:éciaiprildiat - ór - personriel; should be of
sound construction and kept in good repair l . should be of. such Construction
as to prevent the entrance and harbouring of Insects or birds or Vermin; .
and should be so designed as to.permit easy And adequate cleaning-. The
working premises, walls, floors and ceiling should.be constructed of such
a material and be to finished as to allow . them to be effectively cleaned _
and drained and should be kept in good repair and prevént asfar - as prac-
ticable any risk of infestation. Areas used for waste disposal should be
paved. :
Sanitary - facilities and Controls-
(a) . Separation of processes. Areas where raw máterials:areredeiyed or _
stored7sHOuld be so separated from áreas in WhiChlinai:i6dUct . preparatiOn
or, packaging'is conducted as to preclude contamination Of-the finished pro- -
duct. Areas and compartments used for storage, processing and handling of
the product should be separated and distinct from those Used for inedible
materials. The processing , area should be completely separatedfrom -_ any
part of the'premises used'as living quarters. ' ' .-
Water supply.. An ample supply of potable. water shbUld:be , available,:.
Standards of-potability-should:not be less tharithosontained in-the
latest published editionof_!'sInternational Standards for Drinking-Water"' , .
World HealtliOrganizatiOn¡ Geneva. '
Icé . Ice should be made from water of potable quality, and should be .
manUra-Etured, handled, stored and used so- asHto,protedt it. froM contamination
Auxiliary water supply.. Where non potable water is used
- such
purposes . as-fire control -.It must be.carried , in compléteiy separate lines,.
identified preferably . Wcolour andwith'no - crost-connection Or baCk-'
siphonage with the lines carrying potable Water.-
Plumbing and wastedisposal. .AllADIumbing and,waSte dispósallinet
(including sewer systems) must be large endugh to carry peak loads. All
lines must be water-tight and have adequate traps and 'vents.' Disposal of
 APPENDIX II • - 18
. . • .
waste should be effected in such a manner as not to permit contamination
of potable water'suPPlieS. :TheplUmbinj and the manner of.wastedisposal
should be approved by the effiCial agency having jurisdiction. f • '
Lightin.gand_ventilatiOn premises . '.thould be well lit and ventilated-
pecial attention'ShOuld'be.giVen to the venting of areas and equipment
Troducing - excessive heat, steam, Obnxicus fumes or vapours or contamin-
ating aerosols. Good Ventilation is,important to prevent both-
condensation (Which may drip into the produot). and mould growth in over-
head strUetUres,which.grówth may fall into.the product— Light bulbs and
fixtures suspended over thé product in-any step-of ?reparation - should be
of the safety type or otherwise protected to-prévént product c6ntaminb.-
tiori in the Cate of breakage. The illumination in any part of a working
room should not be less than 325 lux units (30 foot candles) and at
points requiring close examination of the product they thoUld be
illuminated at an intensity of not less than 540 lux units (50 foot
candles). Reflector filaments should be designed to allow easy dis-
mantling,.. cleaning and reassembling. Ventilation should be planned to
allów for adequate circulation or changes of air and to ensure' that the
direction of air flow is never from a dirty area to a clean one.
Toilet rooms and facilities. Adequate and convenient toilets should
be provided and toilet areas should be equipped with self-closing doors.
Toilet rooms should be well lit and ventilated and should not open •

directly :into the 'product'handling area - They should be kept in a

sanitary cOnditiOn at all times. • There should be associated hand-washing
facilities within the toilet area and notices should be posted requiring
personnei'to wash their hands after using the toilet.
Hand-washing facilities. Adequate and convenient facilities for
employees to:Wash'and dry their hands should be provided wherever the.
process deMandThey should be in full view of the ,processing flobr.
ingle-use . t:c*elt are recommended, ' where practicable, but otherwise ,th
method of:drYing Should be approved by the official agency having
jurisdiction. The facilities should be kept in a,sanitary,condition at
all tiMes. •
- (i) Cleanin14 and sanitizinditinfectiOn'):. - PremisOs, equipment and
utensilS.Should 'ob .c,1-6411edat Trpcmet:3,nterváls' during the
-

Should,bp.cleaned and sanitized (disinfected) immediately and thoroughly,

whenever-Circumstan c es make it nedessary.-. Additionallythey'Should be
cleaned and sanitized (ditinfeCted) at . the Ond'of each'Working daY:'
. Equipment and Utensils •
(1) Materials.' All productr-contact surfaces should be smooth; free from
pits, crevices and loose stale; non-toxic; unaffected by the product;
capable of:vithstanding : repeated exposure to normal cleaning; and..non-
abtorbent
(2).84nitari design, construction 'and installation. Equipment and
utensils should be so designedand constructed as will prevent hygienic
hazards and perMit easy andithorough cleaning. Stationary equipment
should be'installed.in such a manner as will permit easy and thorough-
cleaning. All contact surfaces should be of stainless steel or any other
non- corroding, non-absorbingmaterials., Approved plastic materials used
should be free from cracksHand.sCratchés and should be capable of With-
standing the regular cleaning and disinfection propets.
(3) Eluipmentand utensils Equipment and utensils used for 'inedible, or
contat4nating-Materials should be so identified and shouldnot be used
for handling:edible prodUcts.-
 - 19 - APPENDIX II

C. Hygienic ,Operating Requirements

(1) Sanitary maintenance of plant, fatilitieS and premises .
The building, equipment, utensils and all-Other physital - lacilities of
the Plant should be kept in good repair and should be kept clean and
Maintained in an orderly, sanitary condition at:ail-times . 'Waste
materials should ,bé frequently remoVed from the workig a r ea during plant
operation and adeqUate waste receptacles should beproVided ';DetergentS
and disinfectants employed should be appropriate to the'purpóse and should
be solased as to present no hazard to public health. . -
Cleaning and sanitizing (disinfection) Premises, eqUipment and
rtensils shOuld be cleaned at frequent intervals during the day.- They
should be cleaned and sanitized (diSinfétted):itmediately and thoroughly)
-ikenever:circumstances make it noceSsary;* Additionally', they thoUld be
cleaned and sanitized (disinfected) at the end of each working day.
Waste materials should be stored in such A:tannér as , not to cause
nuisance from offensive odours or flies or vermin. They should be -
removed from the premises at least once daily; Immediate after •

emptying, the receptacles should be thoroughly washed out with hot water.
and detergent. The area used For storage of_waste receptacles should be
thoroughly cleaned . and sanitized (disinfected);
(2) Vermin control. Effective measures should:be taken to protect
against the entrance into the premises and the harborage on the premises
Of insects, rodents, birds or other vermin The protesting halls 'should
be adequately fly,-proofed and provided with Self-closing doors.
(3) . Exclusion of domestic animals. Dogs, cats and other domestic animals
Should be excluded from areas frot where the product is protesSed or
stored. -
(4) Personnel Health. Plant management should: advise personnel'that any
person afflicted with infetted - wOundt,'SOrpsHor any illness, notably
diarrhoea, should immediately report. to managent. The.plant management
should take care to ensure that no person, while.knoWn-tb . Waffected With
a disease 'capable of being transmitted thrpughfood, or known to be :a.
carrier of such disease, or while afflittedwithinfected-vOund7sy sores,
cr any illness, :s permitted to work inany'area of food plantin a- .
capacity in Which there is a likelihood of sucha. pertOntóntaminating the
product Or surfaces with which the product maycome into contact.
(5) Texic substances. All rodenticides, fumigants, insecticides or other
toxic substances should be stored in - teparate.locked ,POots.or cabinets
and handled only by or under the direct superViSióh'of.pértonnel with a
thorough understanding of the hazards involved, including - theposibility
of contamination of the products.
(9 Personnel h ienic and roduct handlin ractices
(a All persons working in the plant should maintain a high degree of.
personal cleanliness while .on duty Clothing, including_suitáblehead
dress should be appropriate to the duties being performed and should be
kept clean..
Hands should be washed at often as necessary to conform to hygienic
Operating practices. .
Spitting, eating and the use Of tobacco or chewing gum thoUld be
prohibited in the product handling areas. .
All necessary precautions should be taken, to prevent the contamination
oE, the product with.any'foreign substances. .
Minor tuts and abrasions on the hands should be appropriately treated
and covered with a suitable water-prOof dressing. Adequate first aid
facilities Should be provided to meet these cOntingenciessorthat . there . is
no tontámination'of.the product.
Gloves used in product handling should be maintained in a sound,
clean ana sanitary condition. GloVes should be made of an impermeable
material.
 APPENDIX II,
- 20 -
Drainage. There should be adequate drainage facilities_for :carrying
away water used in the plant premises and to.dispharge it into a channel
at least 3 metres frot -the plante The drainage systemAnside the pretises
should be properly covered: The Sewage from the toilet should be dispoted
of in such Manner that it cannot:contaminate-the water supply to the plant.
Water, including Waste or rain Water should not be allowed to accumulate
inside the premises.
Floor. , The.floor oí the plant should be smooth, impervious and
should be sloping so that the water always runs into the drain.
D. Operating Practice and Production Reguir ,ments
(1) Rawmaterial handling
ACceptance - Criteria. It is recommended that unfit frogs should be
segregated prior to delivery to the processing plant. Similarly, on
arrival, : unfit frogs should be removed as soon as possible and segregated
2or disposal in an appropriate manner. Arrangements for removal and
segregation should be approved by the official agency having jurisdiction.
Storage. Raw Materials stored in the plant premises should be main-
tamed under conditions that will protectthem against contamination and
infestation and Minimize deterioration.
(2) Inspection and . tórting. Prior to introduction into the processing
line or at a convenient point within it, the' raw materials should be
inspected, sorted Or culled as required to remove unfit materials. Such
operation should be carried out in a clean and sanitary manner. Only .
clean sound materials should be used in further'processing.-
(3) Washing orotherLpréparation.- Raw materials -shouldbe Vashed 7 as-
needed to remove any contamination. 'Watei'Used'Ior Wa'Shinú arid rinsing
should be of potable quality. Water used for such purpose'should not - be,
re-circulated unless suitably treated to maintain in a -
not constitute' a:pUblic health hazard.
(4) Preparation and Processing
Pret)aration..:-.0nly healthyfrogs should be slaughtered. Slaughter:
,,.11,ould be carried ou -tunder conditions of minimal stress to the animal.
After Slaughter the hind legs. should be cut at the abdomen not more than
2.5 cm above the Waist. :Immediately after cutting, the legs should bé_
dc-skinned and put into 5% . chilled brine for proper bleeding :and to '
prevent clotting.of - blood inside. The dc-skinned legs should be washed
and further. cleaned by trimming of , the.claws. kaftgin4 piece's of flesh
shoulcLalso be removed. The dressed¡material shdUld be washed
(3-4 times)'toremove bacteria coming from brokenxitcera-or_freci._
contamination during cutting and handling. The water used for washing
should be freshly running potable water and should not be . re-circulated
unless it is. restored to a level of potable quality. The water may be
'..:.hlorinatedin concentrations approved by the official agencyhaying
jurisdiction. -The product should then be preserved under Chilled.
conditions.
Grading. The -material should be .giveme final wash in ciean water and '
graded in different sizes on the basis of count per kg.
(0 Freezing. The legs should be. frozen ii the Minimum possible . time._
Eruised, squeezed or broken legs should not be used for freezing.' '
(5) i'ackinpLof finished PrOdUCts
(a) Materials. -FaUFTEig materials should be stored in a clean and
sanitary manner and should not transmit to the Product objectionable
substances beyond limits acceptable to the official agency having
jurisdiction and should provide appropriate protection from contamination.
 -L,21 APPENDIX Ii
(b) Techniques. Packaging should be done under,conditions, that preclude
the introduction of contamination into the product. The legs may be_ '
wrapped individually in either polyethylene film or other suitable
covering.
(e) Lot Identification. Each container should be embósSéd Or otherwise
permanently marked in code or in clear so that information regarding the
processor and date of processing can be retrieved and products identified
in consumer markets when associated cases of food-borne illness have
occurred. ..
(6) Storaqé of'fin
iShed prodUCts. The following provisions should Apply
where theproduct is placed in chilling room and cold storage:
The product should be stored under such conditions as-w111 preclude
the contamination with, or growth of pathogenic or toxigenic micro-
organisms or infestation and protect against deterioration of the product
or of the containers. Special care should be taken to ensure-that-theair
circulation in between the stacked product is proper and adequate; .
Entry should be restricted to personnel necessary to carry out:
operations efficiently;
Doors should not be left open for extended periods and should be
closed immediately after use;
No chilling room and cold storage shbuld be loaded beyond its. designed
capacity; . •
Where recording thermometers are not used temperatures should be read
at regular intervals and the readings recorded in a. log book.
(7) Transport of finished product's. The finished products should be
transported under such conditions . as will preclude the contamination with,
or growth of pathogenic microorganiams or infestation and
protect against deterioration of the product or d$ the dontainers.
Stanitation ContrOl Prógramme
It is desirable that each . plant in its own interest designate a single
individual, whose duties are preferably divorced from production, to be ,
held respondible for the cleanliness of the plant. His staff ShOilld -be a
permanent part of the organization and should be well trained in the Use
cf special Cleaning tools, methods of disassembling equipment for
cleaning, and in the significance of contamination and the hazards
involved. Critical areas, equipment and materials should be -designated
for specific attention as part of a permanent sanitation schedule.
Labóratórv Coñtroi . Procedures
In addition to any control .1y.y. - the official agency having jurisdiction,
it is desirable that each plant in its own interest should have access
to laboratory control of the sanitary quality of the product processed.
Such control should reject all prOducts'that are unfit for human- .
consumption. Analytical procedures used should follow recognized or
standard methods in order that the results may be readily interpreted.
SECTION V -'END'PRODUCT SPECIFICATION
Appropriate methods should be used for sampling and examination to
determine the compliance with the following specifications:
Frog legs should, to-the extent possible in gliod manufacturing
practice, be free from objectionable matterandparatites.
Frog legs should be free from microorganisms in amounts harmftilto -
man, free from parasites . harmful to man and should not contain any
substances originating from microorganisms in amounts which may represent
a hazard to health.
APPENDIX Ii
—22 —
Froglegs should be free from chetical pollutants in amounts which may
represent a hazard to health.
Froglegs should comply_ with any requirements set forth by the Codex
Alimentarius Commission on pesticide residues and food additives as con-'
tamed in permitted lists of Codex CoMmodity standards, or should comply
with the requirements on pesticide 'residues and food additives of the
country in *which the froglegs will be Sold.
 - 23 -

ALTNORM 78/13
APPENDIX III
PROPOSED DRAFT CODE OF HYGIENIC PRACTICE FOR PEANUTS SGROUND NUTS)
(Returned to Step 3)
.,-
To ; be read in conjunction with the Recommended International Code of Practice
- General Principles of Food Hygiene. Sidelined portions indicate material
which is particular to this Code of Hygienic Practioe and therefore does not
appear in the General Principles of Food Hygiene.

SECTION i SCOPE.
This Code of Hygienic Practice applies to peanuts, also known as ground nuts(Arachis
hypogaea). It contains the minimum requirements of hygiene for farm handling,
transportation, storage, in-shell operations and commercial shelling. It covers all types
and forms of raw, dried, in-shell and shelled peanuts.

SECTION II - DEFINITIONS
"Blows", (pops) means in-shell nuts which are unusually light-weight due to extensive
damage from physiological, fungous, insect, or other causes and which can be removed
mechanically, for example, by air flow.
"Curing" means drying of in-shell peanuts to a safe moisture level whether by natural or
mechanical means, or a combination of both.
"Farmer's stock peanuts" means in-shell peanuts as they come from the field, after '
separation from the vines by hand and/or mechanical means.
"Safe moisture level" means one that will prevent growth of microorganisms normal to the
nut' harvesting, processing and storage environment._ The maximum safe moisture level for
peanuts is established by its water activity (an). Water activity is defined as the
quotient of the water vapour pressure of the substance (Peanut - in-shell or shelled)
divided by the vapour pressure o f pure water at the same temperature. An aw exceeding
0.70 at 25 9.C. (77° P) is unsafe.-
•
SECTION III - RAW MATERIAL SANITATION REQUIREMENTS -
A.. Environmental Sanitation in Growing, Harvesting and Food Production Areas
Sanitary disposal of human', animal and plant wastes. Adequate preca4tion'should be
takentO,ensure that human • and animal wastes are disposed of in such a manner as not to
constitute a public health or hygienic hazard, and extreme care Should be taken to protect
the products from contamination with these wastes. Vine and peanut waste should not be
permitted to accumulate in such a manner as to attract rodents or insects.
and. (3) - As in the General Principles of Food Hygiene.
B. Sanitary Harvesting and Production
Curing. After digging pods should be exposed for maximum rate of drying. This may
be accomplished by turning the vines to leave the pods-uppermost where they are away from
the ground end exposed to sun and wind. Curing, whether by natural or mechanical means
or a combination of both, should be completed as : rapidly as possible to 4 safe:moisture
level, so-as tó.prevent growth of microorganisMsparticularly moldi that• produce aflatoxino.
When using mechanical drying, etcessive heatihould be aVoided since thip.pauses some
kernels to split after shelling. Close checks of moisture. content or water activity of.
lots of' farmers' stock peanuts should be maintained.
Equipment and product - containers. As In the General Principles of Foodllygiene.
Sanitarz techniques. Harvesting.and.Productionoperations, methods ana procedures
should be clean and sanitary. Drying equipment should be so constructed as to be easily
cleaned and maintained and should contain no pockets, in which debris may become lodged,.
 - 24 -
APPENDD•III'
Removal of obviously unfit materials. Damaged or imperfect peanuts and lots that
contain any obvionecontaminatión With .human or animal wastes, insect infestation,
decomposition, brókenahelle,'Eimbedded dirt, ' blows, or other defects to an extent which
would. render them unfit for human consumption,-should be segregated during harvesting
and production to the fullest extent-practicable. Such segregated unfit peanuts should
be disposed-Pf.in such place and:manner-to prevent contamination of sound nuts, water
supplies, or - other-crops. .
Protection of peanuts from contamination. . Suitable. precaUtions Should be taken to
protect the nuts from contamination by domestic animals, rodents, birds, insects, mites
and other arthropods, or other biological agents, or with chemical or other objectionable
substances during handling and storage. The nuts should be moved to suitable storage, or
to the Processing area for immediate processing, as soon as possible after harvesting or
drying. Where. huts are likely to become infested with insects, mites (and other arthropods)
during or after harvesting, suitable treatment such as fumigation or application of an
insecticide spray should be carried out as a preventive measure. Nuts held for processing.
should be stored- in covered containers, buildings, or under covering. Fumigation or spray
methods and chemicals used should te approved-by-the official agency having jurisdiction.
High-humidities which are-conductive to proliferation of mould and elaboration of myco-'
toxins should be avoided in storage areas in order to maintain peanuts at a safe moisture:
level. Recommended storage conditions are specified in Section. IV D.(1)(b).
C. Transportation''
(1) Facilities. Conveyances for transporting the harvested: cropfrom the place of harvest
or storageshould-be.adequate for-the purpose intended and should be of such material -and
construction as will permit thorough cleaning - and should be so cleaned andmaintained as
not to constitute a source. of. contamination to the product. In addition, bulk transport
suches ship . or railcarshould be Well ventilated with dry air to remove moisture
resulting• from respiratiónof . the peanuts and to prevent moisture condensation as the
vehicle moves from warm' to cool regions or from day to night.'
(2). Handling procedures..All-handling procedures -should be such as will prevent the - •
product from being contaminated. Extreme care should be taken in transporting peanuts
with an unsafe moisture level to prevent spoilage or deterioration. Special equipment -
such as refrigerated -transpOrtF- should be used the
, nature of the product or distances
involved so indicate.
D. Shelling Plant - •
•
Purchasing of- farmers stocka .Most ofthe damage-may have already - been done to the
peanuts during growing, harvesting, drying, handling, and storage. A- buyer for a'shelling,
plant,- whether located. at the.plant.or at!amoutlying commission: buying point, should
monitor the quality of peanut lots offered to:him, and with the cooperative extension
service assist suppliers in eliminating improper practices. Buyers should encourage
suppliers of farmers stock peanuts to fóllow food production practices as described herein.
Receiving and inspection. Farmers stock peanuts received'at-the shelling plant shOuld
be-inspected on arrival It-is-advisable-to:know-the origin and -history of each' lot of
peanuts. The transport vehicle -should be examined for cleanlinessi: insect infestation,
dampness or unusual odours: If the vehicle is notan enclosed van- type, it shOuldhaVe'
available a covering -such as a,tarpaulin to keep out the rain or moisture.
The general appearance of the peanuts should be observed during the process of unloading.
If the peanuts are wet to the touch, insect infested, or contain an unusual amount of dirt,
debris or other foreign material,, they shóuld not be co-mingled with known : good-peanuts
in a bulk warehouse. The vehicle should be set aside until a decision is made for its
disposition. If possible, -remove a. sample from each lot and shell it for peanut grade .
observation before an acceptance . decision is made. Split all'kerhels .and observe for
possible Preience of Mduld.. - A magnifying lens. or microscope should be used to determine
whether any moUld. - 6bsiived- redeMbleis ACpergilluetlavus. Excessive mould or presence of
mould resembling A. flivUe warrants a chemical test for aflatoxin.
 - 25 -

APPENDIX III
If the peanuts are to be stored in a bulk warehouse or storage bin, the warehouse or bin
should be thoroughly cleaned of all static and extraneous material and fumigated before
use. Peanuts should not be stored in a warehouse containing any openings which may permit
entrance of rodents or birds or which may have leaks in the roof or walls that can allow
the rain to enter. The warehouse should be checked frequently for leaks or infestation,
both before and after. filling.. To prevent condensation drippage L warehouses should be
ventilated as, for example, by screening around tops or eaves.
Unloading equipment and area. Unloading equipment such as dumping pit, conveyor belt,
bucket elevator, and dirt removing equipment 'Should be so designed as to prevent accumulation
of debris. A programme of periodic cleaning, together with preventive pest control measures,
should be carried out. Peanuts should be handled so as to avoid cracking or tearing of
hulls which may permit damage to the kernels.
Frecleaning. As much dust and dirt as possible should be removed from the farmers
stock peanuts before they enter the shelling plant. Sand screens and aspirators will take
out much of the dust and dirt and improve the overall sanitation of the shelling plant.
As much foreign material, loose shell, loose kernels, and pops as possible should be
removed. Foreign material not removed by the cleaner can cause mechanical problems by
clogging the sheller, as well as by requiring more picking and sorting of the shelled
peanuts. Removal of loose kernels and blows before shelling will improve the quality of
the peanuts as well as the sheller and plant performance.
5) Shelling and sizing.. All foreign material should be removed from „the , shelled peanuts
using stoners, magnets, sorters, etc.). The shelled peanuts should be continuously
inspected to determine whether the plant equipment is performing properly and the peanuts
are free of foreign material, damage, and contamination. Any equipment adjustments
indicated by the inspection should be made promptly.,
Once the shelled peanuts are size graded, additional stoning should be done in order to
remove small light stones, dirt balls and other foreign material which could not be removed
in the farm stock stoners. Special care should be taken to avoid overloading size grading
equipment.
Sorting. Sorting is the final step for removing debris and defective kernels. It can
be done by hand picking or photoelectric sorting machines or a combination of both. Sorting
.belts should be well lighted, loaded no more than one layer deep, and operated at a speed
and with the number of sorters to assure removal of foreign material and defective kernels.
Photoelectric sorting machines should be adjusted against standards selected to assure .
removal of foreign material and defective kernels. "Adjustment should be checked on a
frequent periodic basis. One contaminated kernel may contain sufficient aflatoxin to
endanger as many as 10,000 comingled kernels. Foreign material and defective kernels
(mouldy, discoloured, rancid, decayed, shriveled, damaged) should be separately bagged and
red tagged as unsuitable for human or animal consumption. Bags of Sorted out peanuts should
be removed as soon as practicable from the processing room.
Cleaning of special areas
Boots of elevators accumulate peanuts and peanut material. They should be cleaned
out and sprayed regularly to prevent insect and rodent infestation. Fumigation
or spray methods and chemicals used should be approved by the official agency
having jurisdiction. . .
Canvas conveyor belts will accumulate product between belt and conveyor pan.
Pulleys can accumulate crushed material. Undersides of moulding on conveyors
can accumulate particles of peanuts. These areas should be cleaned and spraeyd
on regular schedule to prevent insect and rodent infestation.
(71 Storage and . surge hoppers should be cleaned and sprayed between runs.
Areas which can accumulate peanuts and debris and aie difficult to inspect and
clean regularly should not be used.
(e) Every piece of machinery whether open or enclosed should be cleaned of lodged
material on a regular schedule. .
(0 The area immediately surrounding the plant should be kept clean of all debris
that might attract rodents or birds.
 - 26 -

APPENDIX III •

.
(g) Dry clean-up procedures should be utilized to avoid wet
spots in
organisms can propagate and contaminate contacted peanut kernels.which micro-
Even though
water may not be used directly on equipment, spray and
elevated humidity from
continuous use can increase moisture in organic matter trapped
in crevices in
equipment, such as cenveyors, to the point where microorganisms
can proliferate.
SECTION IV - PLANT FACILITIES AND OPERATING REQUIREMENTS
A. Plant Construction and Layout
Location, size, and sanitary design. As in the General
Principles of Food Hygiene.
Sanitary facilities and controls. (a), (b), (d), (e), (f), (g) and (h) as in the
General Principles of Food Hygiene.
B. Equipment and Utensils
(1), (2) and (3) as in the General Principles of Food Hygiene.
C. Hygienic Operating Requirements
(1), (2), (3), (4), (5) and (6) as in the General Principles
the deletion of the introductory paragraph). of Food Hygiene (with
D. Operating Practices and Production Requirements
(1) Raw material handling
Acceptance criteria. Peanuts should not be accepted by the plant if
contain decomposed, toxic¡ or extraneous substances which will not known to
acceptable levels by normal plant procedures, sorting or be reduced to
preparation. Particular
care should be taken to avoid contaminating in-sell peanuts
or human faecal material; :nuts suspected of or nut meats with animal
being
for human consumption. Special precautions Must contaminated, should be rejected
be taken to reject nuts showing
signs of mould growth because of the danger of
their containing mycotoxins such as
aflatoxins. Aflatoxin teat results should be known
peanuts to be processed. A lot of raw peanuts with before allowing lots of raw
which cannot be reduced to permitted levels by the an unacceptable level of aflatoxins,
not be accepted. available sorting equipment should

Storage,. Raw materials stored on the plant premises should

conditions that will protect against contamination and infestation be maintained under
and minimize
deterioration. Peanuts net scheduled for immediate use
conditions that prevent mOuld growth and infestation. should be stored under
See Section D, (7)(b).
The warehouse should be of sound construction,in good repair
so that it will provide suitable storage and and built and equipped
adequate protection for peanuts. All
breaks or openings in the walls, floors, or roof
or openings around doors, windows and shall have been repaired. Any breaks
eaves shall have been repaired or screened.
The use of screens should be restricted to areas
of the building not subject to
moisture entry. The building should have sufficient
the build-up of condensation. ventilation so as to prevent
New concrete floors or- walls should not be
used for storage until it is absolutely
certain that the new concrete is Well-cured
year of nsw and free of excess water. For the first
concrete it ip safest to use an-approved plastic cover spread over the
entire new floor as a moisture barrier prior
to
storage such as stacking of containers on plastic filling with peanuts. Other means of
against moisture from "sweating" of concrete can be used. to protect the peanuts
pallets
discarded when the warehouse is emptied. The plastic can then be
of the new concrete and posible moulding OfThis system will ensure against sweating
the peanuts.
Products which affect the storage life, quality
stored in the same room or or flavour of peanuts should not be
compartment with peanuts. For example, such items as
fertilizer, gasoline or lubricating oils should not
fruits or vegetables contribute objectionable odours be stored with peanuts, and some
or flavours.
 - 27 -

APPENDIX III
(2) Inspection and sorting. Prior to introduction into the
processing line, or at a
convenient point within it, raw materials should be
inspected, sorted or culled as required
to remove unfit materials. See Section III, D, (2) and (6). '
Experience has shown that aflatoxin is most frequently associated with mouldy, discoloured,
shriveled, or otherwise damaged peanuts. Mould contaminated Peanuts may exhibit some
the following characteristics: of

Darker skin colouring before and/or after roasting. i

Darker flesh (after blanching) before and/or after roasting.
Resistance to splitting and/or blanching.
To remove effectively mould contaminated nuts, sorting should!be performed before and after
blanching and roasting. Where splitting is part of the proceSsing
operation, nuts that
resist splitting should be removed. The effectiveness of sorting techniques
checked by regular aflatoxin analyses of the sorted peanut steam should be
or of the finished
product, or both. This should be done frequently enough to give assurance
is completely acceptable. that the product

Rejected peanuts from the sorting procedure (pickouts) shoul0e destroyed or

from edible products. If they are to be used for crushing, 4ey should be segregated
bagged and red tagged as unsuitable for human or animal consumption. separately
(3) and (4) as (4) and (5) in the General Principles of Food Hygiene.
Preservation of product. In-shell nuts or nut meats shoUld be dried to a moisture
level low enough so that the product can be held under normal storage conditions
without
development of mould arsignificant deterioration by oxidative Or enzymatic changes.
Finished roasted products may be (a) treated With antioxidants at levels approved by
the
Codex Committee on Food Additives as referenced in the Commodity
Standard; and (b) heat
processed and/or packed in gas tight containers under nitrogen or vacuum, so that the
product will not spoil' under normal storage conditions.
Storage and transport of product. Peanuts should be stored and transported under such
conditions as will maintain the integrity of the container and the Product within
it.
Carriers should be clean, dry weatherproof, free from infestation and sealed to
water, rodents or insects from reaching the peanuts. Peanuts Should be
prevent
loaded and unloaded
in a manner that' protectsfrom damage or water. Refrigerated vehicles are
*recommended for transport when climatic conditions indicate suOh a need. Extreme care
should be taken to prevent condensation when unloading peanuts from cOld storage
or from
a refrigerated vehicle. In warm, humid weather, the peanuts s4ould be
allowed to reach
ambient temperature before exposure to external conditions. This tempering may require
1-3 days. Peanuts that have been spilled are vulnerable to contamination and
should not
be used for edible products.
All products should be stored in clean, dry buildings', protected from insects,
mites and other arthropods, rodents, birds, or other vermin, chemical or micro-
biological contaminants, debris and dust.
Optimum storage conditions:
(i) Optimum storage conditions are 0-6°C . (32-42 o F) with a relative humidity
between 55% to 6 5% . A dry environment should be maintained to protect quality
and prevent mould growth. No peanuts should be stored closer than 0.5 mitres
(1 feet) from any outside wall. An active programme should be maintained to
detect and control hazards from damp pallets, damp flOors and walls, overhead ,
moisture, condensation, wet unloading and loading outconditions - all conduoiose
to moisture pick-up and mould. Growth of toxigenic molds may be prevented by
packing nut products that have been dried to a "safe Moisture level" or by storing
at a temperature sufficiently low to reduce both water activity and
mold viability
to a point that mold growth is prevented. Exposed nut products in
storage may
be maintained at or dried to a "safe moisture level" hy control of the relative
humidity of the circulating air. Those who use refri#erated storage should be
aware that the water activity of nut meats increases with increased temperature;
this fact should be taken into account when changing storage temperatures.
 — 28 —

APPENDIX III

(ii) Where peanuts are stored under conditions in which they may become infested
. by insects and/or mites, appropriate fumigation methods should be used regularly.
Peanuts should be stored in such a manner that they can be fumigated in situ or
alternatively they can be removed for fumigation in special facilities (e.g.
fumigation chambers, steel barges). In the latter situation, the storage area
should be separately sanitized. Cold storage can be used, either to prevent
infestation in localities where insects are likely to be present in ordinary
storage or to prevent insects already present from damaging the peanuts.
Sanitary Control Procedures
As in the General Principles of Food Hygiene.
Laboratory Control Procedures
In addition to any control by the official agency having jurisdiction, it is desirable that
each plant should have its own or contracted laboratory control of the sanitary quality of
the nut products processed. The amount and type of such control will vary with the
different nut products as well as the needs of management. Such control should provide for
rejection of all nuts that are unfit for human consumption and monitoring of the quglity
of the finished products. Analytical procedures used should follow recognized or standard
methods so that the results may be readily interpreted.

• SECTION V - END-PRODUCT SPECIFICATIONS

Standard methods should be used for sampling, analysis and other determinations to meet
the following specifications:
To the extent possible in good manufacturing practice, the products should be free -
from objectionable matter.
When tested by appropriate methods of sampling and examination, the products:
(a) should be free from pathogenic microorganisms; and
(h) should not contain any substances originating from microorganisms in amounts
which may represent a hazard to health in accordance with the standards of
the official agency having jurisdiction, particularly myootoxins, such as
aflatoxins, formed by moulds.
The products should comply with the provisions for food additives and contaminants
laid down in Codex Commodity Standards and with maximum levels for pesticide residues
recommended by the Codex Alimentarius Commission.

7
 - 29 -

ALINORM 78/13
APPENDIX IV

AMENDMENTS TO DRAFT CODE OF PRACTICE FOR FROZEN FISH, ALINORM 76/18A, APPENDIX VI
(Advanced to Ste5777-lhe 11th Session of the Codex Alimentarius Commission in 1976)
The Committee appointed a working group to review the Proposed Draft Code of
Practice for Frozen Fish, ALINORM 76/18A, Appendix VI, in the light of governmen t .
comments received (CX/FH 76/5) (USA), April 1976.
The group consisted of members of the delegation of the USA and the Netherlands,
and a representative of the Department of Fisheries, FAO (Chairman) -and met on
10 and 11 May 1976 to review the hygiene provisions of the above document.

The group found that the government comments received were mainly of an
editorial nature and included these in its proposal for revision of the text of the
code.'

The Committee agreed to the proposals of the working group which are listed
below:

3.1.1 FISH INTENDED FOR FREEZING SHOULD B E OF T HE HIGHEST POSSIBLE QUALITY.

1
(3 2
Although there are many aspects that might be taken into account when defining what Adapted)
is meant by the "highest possible quality" fish, there are two major ones that should -
concern the fisherman as a primary producer:
quality of fish when caught, and
quality of fish on delivery to the buyer or the processor.
The first one is determined by the physical condition of the fish, and includes appearance,
size, percentage of fat, amount of feed, damage to skin t presence of disease and. of toxic substances.
The second one will result from the methods and techniques employed in fishing, practices
in handling and freezing, and conditions of storage in the freezer store.
The fisherman should discard any fish that is diseased or is known to oóntain toxic
substances or has undergone deterioration or any process of decomposition or which has been
contaminated with foreign matter to an extent which has made it unfit for human consumption.
Freezing and frozen storage cannot improve the quality of fish. At best, the process
maintains the fish in much the same condition as it was immediately before freezing. It
is therefore essential that the raw material be as fresh as possible.

4.1.1.1 TIE FISHING VESSEL SHOULDBE DESIGNEDFORRAPIDAND EFFICIENT HANDLING AND

FREEZING OF FISH, EASE OF CLEANING AND DISINFECTION, AND SHOULD BE OF SUCH
MATERIAL AND CONSTRUCTION AS NOT TO CAUSE ANY DAMAGE OR CONTAMINATION OF FF
THE CATCH. (4.1.1
In designing a fishing vessel many factors, apart from the vessel's Adapted)
performance as a harvesting unit, should be considered. The fisherman's earnings
are determined not only by the quantity of the fish caught but, to a great extent, by the
quality of the catch delivered to the processing plant.
Fishing vessels should be designed and constrUcted so as not to cause contamination
of the fish with bilge, 'dater, sewage, smoke, fuel, oil, grease or other objectionable substances.
Fish, if not frozen SOOrl after capture, should be protected against physical damage,
exposure to high temperatures and drying effects of aun and wind.

All surfaces with which the fish might come in contact should be of suitable corrosion-
resistant material .which is smooth and easily cleanable.
A vessel that is to be designed for freezing fish at sea Should be large enough'
to allow for installation of proper processing and freezing equiment and for an adequate
freezer store.
Such a vessel, to justify its cost,' should be able, to fish in mire distant areas
andremainon the fishing mounds till fully loaded. Fish which is frozen and stored on
the vessel should be of the same quality as if it were processed and stored in a shore
establishment.
 — 30 —
APPENDIX IV
4.1.3 Sanitary Facilities
4.1.3.1 AREAS OF THE EECX WHERE FISH ARE UNLOADED AND HANDLED,
OR THE FISH HOLD WHERE FP
FISH ARE STOWED, SHOULD BE USED EXCLUSIVELY POR THESE PURPOSES.
(4.3.1)
All such areas shou07 be well defined and should be kept clean
readily capable of being maini;ained in a clean condition. or be

Storage of fuel and other petroleum products, or of

sanitizing agents, should be so arranged that there is no different cleaning and
of surfaces with which fish oome in contact. possibility of contamination

Any exposure, even for a short time, of fish to petroleum products, very often
results in rejection and eventual destruction of the' whole load. The odour and the
taste of fist: contaminated with fuel
or other similar compounds are very persistent and
difficult to remove during the st.bSequent processing and should therefore
be discarded.

4.1.3.7 ON ,LitReg:PISHING VESSELS, ENGAGED, IN FISHING AS WELL AS FISH. FF

1WEEZING, SUITABLE WASHING FACILITIES SHOULD BE PROVIDED.PROCESSING AND
(4.3.9)
Such faoilities should be 'located in toilets and close to the fish handlin.g or
processing areas. They should be supplied with clean water s soap
and towels
(preferably disposable).

4.1.3.8 TIE FISHING VESSELS SHOULD BEEQUIPPED WITH BRUSHES, SCRAPERS; WATER HOSES, SPRAY FF
NOZZLES AND OTHER SUITABLE WASHING AND SANITIZING EQUIPMENT.
,(4.3.10)
Although there is a variety of cleaning and sanitizing equipment available on
the market, good. quality hand brushes of several sizes and
expensive and versatile tools for cleaning operations. Brushesshapes are still the most in-
should be kept in a clean
and sound conditioryihnd, when not used, should be stored in a dry state. Brushes could
spread dirt and micro—organisms. Micro—organisms will proliferate .
stored in a wet condition. The use of steel—wool for scouring should in a dirty brush when
be avoided as there is
a constant danger of introducing small sometimes hardly visible, bits
final product. If for some reason cleaning cannot be done of wire into the
effectively with a good brush,
then plastic, brightly coloured scouring pads Might be used.
The high.pressure and high frequency oscillating water or detergent spraying
equipment has been found to be quite effective in cleaning, but it usually requires
an
experienced operator to prevent damage to painted surfaces.
/* Idisinfected after each use (rinsing in 50 ppm
chlorine solution is recommended) and,.

4.2 Equipment and Utensils

4*,*
4.2.1 ALL FISH STORAGE, HANDLING, CONVEYING, PROCESSING AND
ON BOARD FISHING VESSELS SHOULD BE DESIGNED FREEZING EQUIPMENT USED
OF FISH, BE SUITABLE POR EASY AND FOR THE RAPID AND EFFICIENT HANDLING PF
THOROUGH CLEANING AND SHOULD BE CONSTRUCTED (4.4.1
SO AS NOT TO CAUSE CONTAMINATION OF THE CATCH
Adapted)
Some of the equipment currently used in the
for the fishing industries is quite unsuitable
wh ich it is employed. More thought should
layout of fixtures and plant when obtaining equipment, be given to the design and .
disassembled for thorough cleaning should -be considered. only equipment which can be readily

4.3.5 wHEREGUTTING BENCHES ARE INSTALLED THESE SHOULD

OR CHUTES WHICH HAVE A CONTINUOUS BE PROVIDED WITH CHANNELS
SUPPLY OF CLEAN SEA WATER TO CARRY THE
GUTS OVER THE SHIPSIDE OR TO A SUITABLE COLLECTING CONTAINER.
Where fiehare contaminated by offal and filth from
spoilage rate will be the gutting
- operations, the
increased ahd all surfaces with which the guts come in contact will
also become contaminated. The installation of
care should be taken to ensure that gutting benches makes the task easier, but
the benohes are kept in a,hygienic condition.

e
 — 31 — APPENDIX IV
4.4.1 Handling the Catch before Freezing
4.4.1.1 HANDLING THE CATCH SHOULD BEGIN AS SOON AS IT COMES ON BOARD. ANY FISH UN- FF
SUITABLE FOR HUMAN CONSUMPTION SHOULD BE REMOVED FROM THE CATCH (4.6.2)
AND KEPT SEPARATE
Sorting the catch should be done as soon as the fish are taken
on
board, to remove as quickly as possible fish unsuitable
for human
consumption. 'Mixed species catches should also be sorted rapidly not
only for the reason stated above but'also to avoid possible damage
the to abrasion, particularly where the catch contains spiny
and
rough skin species and to prevent transferring undesirable odours
and tastes which may affect the organoleptic quality of the
differing
r,porAes.

5.1.2.1 FISH PROCESSING AND FREEZING PUNT SHOULD BE SPECIALLY DESIGNED

FOR THE FF
PURPOSE
5 1 1
. .

Raw fish spoils considerably faster than raw meat of

warm blooded animals,
of the fish deliverid to the prooessing plant has The keeping time
conditions of handling and storage on the been already reduced by time and
fishing vessel. There is little that could
be done by the prtioessing and freezing to improve
the best of treatment the quality of fish delivered. EMI With .
"fresh fish, depending on
condition of the animal when caught, will, geographical
in most
area, species and physical
cases
in ice, be considered as unfit for human consumption. after ten to twelve days
Because of this highly perishable nature of fish, the
special facilities and materials which, as processing plant demands
compared to other food processing establidh-
ments, are in some oases rather unique.
The technological and hygienic operating
in being often more demanding and critical. and production requirements also differ

The processing and freezing plant therefore should meet

for construction and sanitary facilities as the the same requirements
detailed in the "Code of Practice for Fresh Fish"fresh fish processing establishment
and repeated in this Code under
sub—sections 5.1.2 and 5.1.3 respectively.

5.1.3.4 AN AMPLE SUPPLY OF COLD AND HOT WATER OF POTABLE QUALITY

UNDER ADEQUATE
PRESSURE SHOULD BE AVAILABLE AT NUMEROUS POINTS THROUGHOUT
ALL TIMES DURING THE WORKING HOURS. THE PREMISES AT
(5.7.3.4)
All water. available for use in those parts of
received, held and processed should be of potable establishments where fish is
must be clean sea water. quality. If sea water is used, it
0 An adequate supply of hot water of potable
of 82 C (180 °F) should be quality at a minimum temperature
available at all times during th plant operatiOn.
The °old water supply used for cleaning purposes should
chlorination system allowing the residual ohlorine oontent be fitted with an inline
in order to reduce multiplication of the water to be varied at will
of micro—organisms amolorevent thebuild—up of fish odours.
Water used for washing or conveying raw materials should not be re—circulated
unless it is restored to a level of potable Tuaity.

5.3.8 - EFFECTIVE MEASURES SHOULD BE TAKEN TO PROTECT AGAINST THE

ENTRANCE INTO THE
PREMISES AND THE HARBOURAGE ON THE PREMISES OF
OTHER VERMIN. INSECTS, RODENTS, BIRDS OR, FF
(5.3.11)
An effective and continuous programme for the
birds or other vermin within the establishment should control of insects, rodents,
be maintained. The plant and
surrounding area should be regularly examined for ervidenoe
measures are neoessary, treatment with chemical, biological of infestation. Where control
or physical agents should
meet the requirements of the official agency having jurisdiction
under the direct supervision of personnel and should be
with a thorough understanding of
the hazards involved, including
by the fish, or their products. the possibility of toxic regiidUes - being retai ned
The use of insecticides, during the plant
oolleotion operation, without any provision for
of dead insects, should be discouraged. Instead,
, the use of adhesive insect
 — 32 —

APPENDIX IV
traps or very effioient "black light inseotioutor" lamps with the attached collecting
trays, is recommended. Insect traps should not be located directly over the processing
areas and should be away from windows and doors.
All rodentioides, fumigants, insecticides or other toxic substanoes should be of an
approved type and should be stored in separate looked rooms or cabinets and handled only
by properly trained personnel.

5.4.1.5 FISH WHICH CANNOT BE PROCESSED IMMEDIATELY ON ARRIVAL AT THE PLANT SHOULD BE
WELL ICED IN CLEAN CONTAINERS AND STORED IN SPECIALLY DESIGNATED AREAS WITHIN
THE PLANT WHERE THEY WILL BE PROTECTED FROM HEAT AND WEATHER CONDITIONS AND
WILL NOT BE CONTAMINATED BY DUST, INSECTS OR VERMIN. WHERE POSSIBLE, THE
ICED FISH SHOULD BE STORED IN A CH;LL ROOM, THE TEMPERATURE OF WHICH IS JUST FF
ABOVE THAT OF MELTING ICE, 0°C (32 F). (5.4.3.1)
In order to produce good quality frozen products, the quality of the raw
fish must be maintained by protecting it from heat, contamination from other
sources and physical damage.'
It must be stressed again that placing quantities of fish in a chill room
does not remove the need for adequate icing. Chill rooms are designed to maintain
a chill temperature and to keep already cool fish from warming up. The refrigeration
machinery used in chill room operations is not adequate to lower the temperature of a
mass of fish in a short time. The initial cooling must be done by the addition of ice.
It is poor praotice, therefore, to load the chill room with large quantities
of fresh fish that were not prechilled effectively to the temperature of melting ice.
The chill room should be equipped with a recording thermometer and an
automatic temperature control and dhould be so designed that it can be kept in a
clean sanitary condition at all times. The chill room should also be equipped with
an automatic alarm system to alert the proper perannel when the temperature drops
below 00C (32'F). .

6.• EiOCTION V END PRODUCT SPECIFICATIONS

—

6.1 Apprapriatemethods should be used for sampling and examination to determine

the compliance with the following specifications:
Fishery products should be, to the extent possible in good manufacturing
practice, free from objectionable matter and parasites.
Fishery products should be free from micro—organisms in amounts harmful to FF
man, free from parasites harmful to man and should not contain any ( 6.1
substances originating from microorganisms in amounts which may represent
a hazard to health.
Fishery products should be free from chemical pollutants in amounts which
may represent a hazard to health.
Fishery products should comply with any requirements set forth by thé Codex
Alimentarius Commission on pesticide residues and food additives as contained
in permitted lists of Codex commodity standards, or should comply with the
requirements on pesticide residues and food additives of the country in which
the fish will be sold.
Specifications A, B, C and D should, to the extent possible, also apply to
frozen fish.

In addition to the requirements 4.1.1.1, 4.4.1.1 and 5.1.2.1

also 5.1.2.9 and 5.1.2.10 will be amended to bring the document (as shown),
with the Code of Practice for Fresh Fish (ALINORM 76/13A and into compliance
Corrigendum), and
sections 5.1.2.11 and 5.3.3 will also be altered to the form as
10th Session of the Codex Committee on Fish and Fishery Products.approved by the
 ALINORM 78/13
APPENDIX V

DRAFT CODE OF HYGIENIC PRACTICE FOR LOW-ACID CANNED FOODS

SECTION I - SCOPE
•
This Code of Practice applies to the canning and safe heat processing of low-acid canned
foods packed in rigid hermetically sealed containers, and which depend for the preservation
of the product on -the heat applied by the process.*

SECTION II - DEFINITIONS
"Aseptic processing" means the filling of a commercially sterile product into pre-
sterilised containers followed by hermetically sealing with a presterilised closure
in an atmosphere free of microorganisms.
"Bleeders" means small orifices through which steam escapes throughout the entire
heat process.
"Broken heating curve" means heat penetration data plotted against time on semi-log
graph paper which shows that the product changes its rate of heating during
sterilization.
"Canned" means product packed in rigid containers which have been hermetically sealed
and sufficiently heated to destroy or inactivate all microorganisms that are able to
grow in the product at temperatures at which the canned product is normally likely
to be held during manufacture, distribution and storage.
"Cleaning" means the removal of residues from equipment and of objectionable matter
from production surfaces, raw material or product.
"Coming-up-time" means the time which elapses between the introduction of heating
medium into the closed retort and the time when the temperature in the retort
including venting time reaches the required processing temperature.
"Commercial sterility of food" means the condition achieved by application of heat
which renders such food free from viable microorganisms capable of reproducing in
the food under expected conditions of storage and distribution and which will include
microorganisms of known public health significance.
"Commercial sterility of equipment ana containers used for aseptic processing and
packaging of food" means the condition achieved by application of heat, chemical
sterilant(s), or other appropriate treatment which renders such equipment and
containers free from viable microorganisms capable of reproducing in the food under
expected conditions of storage and distribution and which will inCluda microorganisms
of known public health significance.
•
"Cooling time" means the time necessary to cool the contents of a 9ontainer from the
sterilisation temperature to approximately 40°C (104°F).
"Disinfection" means the application of efkective chemical or physical agents or
processes to clean surfaces with the intention of eliminating microorganisms and
preventing infection of food products.
"Flame sterilizer" means an apparatus in which hermetically sealed containers are
agitated at atmospheric pressure, by either continuous, discontinuous, or reciprocating
movement, over gas flame to achieve commercial sterility of food. A holding period
in a heated section may follow the initial heating period.
"HeadspaCe" means the volume in a closed container not occupied by the product.

This Code of Practice does not apply to low-acid foods packed in flexible or semi-
rigid containers, and which also depend for the preservation of the product on the
heat applied by the process, nor does it apply to those foods Which have been pre-
cooked or pasteurized and therefore should be stored under refrigeration.
 - 34 -

APPENIIX V
"Heatprocess" means the treatment of product with sufficient heat to achieve commercial
sterility. The heat process is defined in terms of time of treatment of product at a
specified temperature.
"Hermetically sealed container" means a container which is designed and intended to be
secure against the entry of microorganisms during and after processing.
"Holding time", see sterilisation time.
"Incubation tests" means tests in which the heat processed product is kept at a
specific temperature for a specified period of time in order to determine if outgrowth
of microorganisms occurs under these conditions.
"Initial temperature" means .the temperature of the contents of the coldest container
to be processed at the time the sterilising cycle begins, as determined after thorough
stirring or shaking of the contents.
"Lot" means the product produced Under one code mark.
"Low acid foods" means any foods, other than alcoholic beverages, with an equilibrium
pH value greater than 4.6.
"Potable water" means fresh Water fit for human consumption. Standards of potability
should not be lower than those contained in the latest edition of the "International
Standards for Drinking Water", World Health Organization.
"Retort" means a pressure vessel designed for heat processing food packed in
hermetically sealed containers by appropriate heating medium and where necessary
with superimposed air pressure.
"Scheduled process" means the process selected by the processor as adequate under the
conditions of manufacture for a given product and container size to achieve commercial
sterility.
"Simple heating product" means a product that heats in a continuous patter and can be
represented by a straight line when the heating data is plotted against time on semi—
log graph paper.
"Sterilisation temperature" means the operating temperature maintained in the retort
as given in the scheduled process.
'Eterilisationtime" is the time between the moment that the required sterilisation
temperature is adhieved and the moment that the cooling is started,
"Venting" means the process of flushing the air out of steam retorts at the beginning
of á heat process by the means of openings controlled by adequate valves.

SECTION III — RAW MATERIAL REQUIREMENTS

A. Environmental Sanitation in Growing and Raw Food Material Production Areas
Sanitary disposal of human and animal wastes as in the General Principlesof Food Hygiene.
Sanitary 'quality of irrigation water as in the General Principles of Food Hygiene.
Animal, plant pest and disease control as in the General Principles of Food Hygiene.
B. Sanitary Harvesting -and. Production of Raw Food Materials
Equipment and product containers as in the General Principles of Food Hygiene.
Sanitary techniques as in the General Principles of Food Hygiene.
) Removal of obviously unfit materials AS in the General Principles of Food Hygiene.
p4 ) Protection of product from contamination as in the General Principles of Food Hygiene.
C. Transportation
Facilities as in the General Principles of Food' Hygiene.
Handling procedures as in the General.Principles of Food Hygiene.

Note: The remaining sections of this Code are to be revised and will be issued in due course
777FH 78/4).
 - 3 5-
ALINORM 78/13
APPENDIX VT

DRAFT PROPOSAL FOR MICROBIOLOGICAL SPECIFICATIONS FOR

DAcmruPT 7. -Pln Nina PRODUCTS
This draft proposal for microbiological specifications for egg products
contains:-

Number of field samples from a lot I/

Sampling methods

Reference methods for the detection of salmonellae, and for

the enumeration of mesophilic aerobic bacteria and coliform bacteria

Microbiological sampling plans and limits

Number of field samples from a lot

1.1 Dried whole eggs

Take 10 field samples, all of which are used for the detection of salmonellae,
and select at random 5 of these field samples to be examined also for mesophilic
aerobic bacteria and coliform bacteria.
1.2 Frozen whole eggs

Take 10 field samples, all of which are used for the detection of salmonellae,
and select at random 5 of these field samples to be examined also for mesophilic
aerobic bacteria and coliform bacteria.
1.3 Other egg products
of salmonellae.
Take 10 field samples, all of which are used for the detection

Sampling methods
For all egg products take field samples of at least 200 grammes. :4:/

2.1 Dried whole eggs

Equipment. Sterile grain trier long enough to reach to bottom of containers to
be sampled. Sterile sample containers with tight closures, sterile spoon, alcohol
lamp or other burner, alcohol, cotton, clean cioth or towel and water pail.
Methods. For small packages, randomly take one unopened package for each of the
required number of field samples required. For larger containers, such as boxes,
bags, etc., remove top layer with sterile spoon or other sterile instrument, and
with a sterile trier, remove at least 3 cores from the centre, midway between the
centre and periphery and from the periphery respectively. Aseptically transfer
the cores to a sterile sample container. Samples should be stored in a
refrigerated or a cool place until analysis takes place.

J packages
A lot is a quantity of food produced under identical conditions, all
of which should bear a lot number that identifies the production
during a particular time interval, and usually from a particular "line"
or other critical processing unit.
2/ For further information see International Commission on Microbiological
Specifications for Foods (1974) Microorganisms in Foods II. Sampling' for
Microbiological analysis: principles and specific applications. Toronto,
University of 'Toronto Press.
y For further information see the latest edition of "Official Methods of the
Association of Official Analytical Chemists" section 41.003 and 41.004.
 -36 . -
APPENDIX VI

2.2 Frozen whole eats 1/

Equienent. Electric or hand drill with a sterile 40 x 2.5 cm auger, hammer and
steel strip 30 x 5 x 0.5cm or other suitable tool for opening cans, sterile
spoon, precooled sterile containers (screw-cap jars or friction-top cans),
alcohol lamp or other burner, alcohol, cotton, clean cloth or towel, and
water pail.

It is advisable when using an electrically powered drill when sampling to fit

a baffle on the drill to prevent aerial contamination of the product.
Methods. Drill 3 cores from top to bottom of container: first core in centre,
second core midway between centre and periphery, and third core near edge of
container. Transfer drillings from container with a sterile spoon to a
prechilled sample container. Keep field samples refrigerated with solid CO 2 or
other suitable refrigerant, if analysis is to be delayed or sampling point is
at some distance from laboratory.

2.3 Other egg products

Proceed as for dried or frozen egg products, whichever is appropriate.

3. Reference Methods

3 - 1 EGG PRODUCTS - DETECTION OF SALMONELLAE (REFERENCE METHOD)

1. SCOPE

A Reference Method for the detection of salmonellae (including Arizona

but excluding Salmonella typhi)in egg products.

2. FIELD OF APPLICATION

The method can be applied to egg products covered by the Code of

Hygienic Practice for Egg Products.

'BEFERENCE

Modification of ISO/DIS 3565.

DEFINITIONS
L. ,1 salmonellae: Micro-organisms which form typical colonies on solid
selective media and which possess the biochemical and aerological characteristics
described when the test is carried out according to this method.
4
4.2 detection of salmonellae: Determination of the presence or absence of
these micro-organisms, in a particular mass, when the test is carried out
according to the method described.

1/ For further information see the

latest edition of "Official Methods of the
Association of Official Analytical Chemists" section 41.003 and 41.004.
 — 37 —

APPENDIX VI

5. PRINCIPLE

The detection of salmonellae necesSitates four successive stages,

because they are usually present in lbw numbers and often in the presence
of considerably larger numbers of other members of Enterobacteriaceae.

5.1 Pre-enrichment: incubating the samples in a non-selective liquid medium

at 37 ° C

5.2 Enrichment: incubated pre—enrióhment media of samples from a single lot

are incubated in groups of ten into single flasks of each of two liquid
selective media.
5.3 Plating out: inoculation of the two enrichment media onto solid,
selective diagnostic media which, after incubation at 37 ° C, are
examined for the presence of colonies which by their charaCteristics are
considered presumptive salmonellae.

5.4 Confirmation: subculturing of colonies of presumptive salmonellae and

determining their appropriate biochemlial and serological characteristics.

6. CULTURE MEDIA, DILUENTS AND REAGENTS

6.1 Basie materials

For uniformity of results, it is recommended that either dehydrated

culture medium components of uniform quality and analytical grade chemicals,
or a dehydrated complete medium, be used. The water used shall be distilled
water or water of at least equivalent purity.
The manufacturers / instructions should be rigorously followed when
dehydrated complete media are used.

NOTE - With regard to brilliant-green, note the specification given in the

annex.

6.2 Culture media

6.2.1 BUFFERED PEPTONE WATER

Composition
peptone 10.0 g'
sodium chloride 5.0 g
disodium hydrogen phosphate (Na0HP0h .12H20) 9.0 g
potassium dihydrogen phosphate rKH P0 ) 1.5 g
2
water 1 000 ml

Preparation
'Dissolve the components in the water by boiling.
Adjust the pH so that after sterilization it is 7.0+0.1 at 20 ° C.
Transfer the medium in quantities of 225 ml intobottles of 500 mi capacity.
Sterilize the medium for 20 min at 121+ 1°C.
APPENDIX VI — 38 -
6.2.2 TETRATHIONATE MEDIUM (MULLER KAUFFMANN)

6.2.2.1 Blase

Composition
meat extract 5.0 g
.peptone 10J) g
sodium chloride 3.0 g
calcium carbonate 45 g
water 1 000 ml

Preparation
Add the dehydrated base components or the dehydrated complete base to
the water and boil until complete dissolution of the soluble componenta.
Adjust the OH . so that after sterilization it is 7.0 + 0.1.at 20 ° C.
Sterilize the base for 20 min at 121+1 ° C.
6.2.2.2 Sodium Thiosulphate Solution

Composition
sodium thiosulphate (Na0S00.4 .5H 0) 50.0 g
water to a final volume o' 2 100 ml
Preparation
Dissolve the sodium thiosulphate in a part of the water.
Dilute to the final volume.
Sterilize the solution for 20 min at 121+1 ° C.

6.2.2.3 Iodine Solution

Composition
iodine 20.0 g
potassium iodide 25.0 g
water to a final volume of 100 ml
Preparation
Dissolve the potassium iodide in a minimal volume of water and add the
iodine.
Shake till complete solution.
Dilute to the final volume.
Store the solution in a tightly closed opaque container.

6.2.2.4 Hrilliant-Oreen Solution

Composition. '
brilliant-green 0.5 g
water 100 ml

Preparation
Add the brilliant-green fto the water.
Store the solution at least for one day in the dark to allow
auto-sterilization to occur.
 — 39 —

APPENDIX VI
6.2.2.5 Ox Bile Solution

Composition
•
ox bile, desiccated 10.0 g
water 100 ml

Preparation
Dissolve the desiccated ox bile in the water by boiling.
Sterilize the solution for 20 min at 121+1 . C.
6.2.2.6 Complete Medium

Composition
base (6.2.2.1) 900 ml
sodium thiosulphate solutien , (6.2.2.2) 100 ml
Iodine solution (6.2.2.3) 20 ml
brilliant-green solution (6.2.2.4) 2 ml
ox bile solution (6.2.2.5) 50 ml

Preparation
Add to the base, under aseptic conditions, the other ingredients in
the above-mentioned order.
Mix the liquids well after each addition.
Transfer the complete medium in quantities of 1000m1 aseptically into
sterile flasks. .f

Store it at 4 ° C in the dark until needed but use it within one week
after preparation.

6.2.3 SELENITE CYSTINE BROTH

6.2.3.1 Base

Composition
tryptone 5.0 g
lactose 4.0 g
disodium hydrogen phoephate(Na HPO .12H 0)10.0 g
2 4 2
sodium acid selenite 4.0 g
water 1 000 ml

Preparation
Dissolve the ingredients with the exception of sodium acid selenite
in the water by boiling for 5 min. After cooling add the sodium acid
selenite. Adjust the pH to 7.0 ± 0.1 at 20° C store at 4°C.
6.2.3.2 L-Cystine Solution

Composition
L,cystine 0.1g
N sodium hydroxide (NaQH) 1 5 ml

Preparation
Dilute to 100 ml with distilled water, do not autoclave.
 7_40 —
APPENDIX VI
6.2.3.3 Complete Medium

Cool base and add 1-cystine solution at the rate of 0.1 ml per 10 ml
of base.
Adjust pH to 7.0+0.1 at 20 . C.
Transfer the complete medium in quantities of 1000ml to sterile flasks.

Use the medium on the day of preparation.

6.2.4 BRILLIANT-GREEN/PHENOL RED AGAR (EDEL AND KAMPELMACHER)

6.2.4.1 Base

Composition
meat extract 4.0 g
peptone 10.0 g
sodium chloride 3,0 g
disodium hydrogen phosphate (Na0HPO4 .12H20) 0 .8 g
sodium dihydrogen phorphate (Nan2 PO 4 ) 0.6 g
agar, readily soluble 12.0 g
water 900 ml

Preparation
Dissolve the dehydrated base components or the dehydrated complete
base in the water by boiling.
Adjust the OH so that after sterilization it is 7.040.1 at 20 . C.
Transfer the base to tubes or boUlaa of not more than 500 ml capacity.
Literilize the base for 15 min at 121+1 . C.

6.2.4.2 Sugar/Phenol Red Solution'

Composition
lactose 10.0 g
sucrose 0 10.0 g
phenol red 0.09 g
water to a final volume of 100 ml

Preparation
Dissolve the ingredients inthe water.
Heat in a wáter bath for 20 min at 70. C.
Cool to 55 ° C and use immediately.

1
The material known by the brand name of Oxoid No. 1 Agar is suitable
 - 41 -

APPENDIX VI
6.2.4.3 Brilliant-Green Solution

For composition and preparation of this solution, see 6.2.2.4.

6.2.4.4 Complete Medium

Composition
base (6.2 4.1)
) 900 ml
sugar/phenol red solution (6.2.4.2) 100 ml
brilliant-green solution (6.2 )4.3) 1 ml

Preparation
Under aseptic conditions, add the brilliant-green solution to the
sugar/phenol red solution cooled to approximately 55 * C.
Add to the base at 50 to 55 ° C and mix.

6.2.4.5 Preparation of Agar Plates

Add to sterile large-size Petri dishes (7.2.5.1) about 40 ml of the

freshly prepared complete medium (6.2.4.4) having a temperature of approximately
¿45 C, and allow to solidify. (When large Petri dishei are not available,
transfer about 15 ml of the melted medium (6.2.4.4) to sterile small Petri
dishes (7.2.5.2) and allow to sblidify.)

.Immediately before use, dry the plates carefully, preferably with the
lids off and the agar surface downwards, in an oven or incubator at 5045 *C
for 30 min.

If prepared in advance, the undried plates shall not be kept longer

the.n 4 h.at room temperature or one day in a refrigerator.

6.2.5 BISMUTH SULFITE AGAR (WILSON AND BLAIR, MODIFIED)

Composition
beef extract 5.0 g
peptone or polypeptone 10.0 g
glucose 5.0 g
disodium hydrogen phosphate (Na2HPO4 .12H20) 4.0 g
ferrous sulfate (FeSO4 .7H2 0) • 0.3 g
bismuth sulfite 8.0 g
brilliant-green 0.025 g
agar 20.0 g'
water 1 000 ml

Preparation
Dissolve the dehydrated base components or the dehydrated complete base
in water by boiling with frequent agitation to dissolve soluble materials.
Cool to 40-45 ° C, do not autoclave. Final pH should be approximately-7.7.
 — 42 —

APPENDIX VI

6.2.5.1 Preparation of Agar Plates

Add to sterile large-size Petri dishes (7.2.5.1) about 40 ml of the

freshly prepared complete medium (6.2.5) and allow to solidify. (When
large Petri dishes are not available, transfer about 15 ml of the melted
medium (6.2.5) to small sterile Petri dishes (7.2.5.2) and allow to
solidify.) Store in a refrigerator and do not use before 24 h storage
or after 5 days storage.

6.2.6 NUTRIENT AGAR

Composition
meat extract 3.0 g
peptone '5.0 g
agar 12.0 g
water 1 000 ml
Preparation
Dissolve the dehydrated medium components or the dehydrated complete
medium in the water by boiling.
Adjust the pH so that after boiling it is 7.0+0.1 at 20 . C.
Transfer the culture medium to tubes or bottles of not more
than 500 ml capacity.
Sterilize the medium for 20 min at 121+1 . C.
6.2.6.1 Preparation
. of Agar- Plates
_
Transfer about 15 ml of the melted medium (6.2.6) to sterile small
Petri dishes (7.2.5.2 ), and proceed as in 6.2.4.5.

6.2.7 TRIPLE SUGAR/IRON AGAR (rsi AGAR)

Composition
meat extract 3.0 g
yeast extract 3.0 g
peptone 20.0 g
sodium chloride 5.0 g
lactose 10.0 g
sucrose 10.0 g
glucose 1.0 g
iron (III) citrate 0.3 g °
sodium thiosulphate 0.3 g
phenol red 0.024 g
agar 12.0 g
water 1 000 ml
 - 43 -
APPENDIX VI

t on

Dissoive trie dehydrated medium components or the dehydrated complete

medium in the water by boiling.
Adjust the pH so that after sterilization it is 7.4+0.1 at20 ° C.
Transfer the medium in quantities of 10 ml to tubes of diameter 17 to 1.8 mm.
Sterilize the medium for 10 min at 121+1 ° C.
Allow to set in a sloping position to give a butt of depth 2.5 cm.

6.2.8 UREA AGAR (CHRISTENSEN)

6.2.8.1 Base

Composition
peptone 1.0 g
glucose 1.0 g
sodium chloride 5.0 g
potassium dihydrogen phosphate (]2P0) 2.0 g
phenol red 0.012 g
agar 15.0 g
water 1 000 ml

Preparation
Dissolve the dehydrated base components or the dehydrated complete base
in the water by boiling.
Sterilize the base for 20 min at 121+1 . C.

6.2.8. Urea Solution

Composition
urea 400 g
water to a final volume of 1 000 ml

Preparation
Dissolve the urea in the water.
Sterilize by filtration and check sterility.
(For details of the technique of sterilization by filtration, reference
should be made to any approOriate textbook on microbiology.)

6.2.8.3 Complete Medium

Composition
base (6.2.8.1) 950 ml •••

urea solution (6.2.8.2) 50 m l

 APPENDIX VI

Preparation
Under aseptic conditions, add the urea solution to the base.
Adjust the pH so that it is 6.8+0.1 at 20 ° C.
Transfer the complete medium in quantities of 10 ml to sterile tubes.
Allow to set in a sloping position.

6.2.9 SEMI-SOLID NUTRIENT AGAR

Composition
meat extract 3.0 g
peptone 5.0.g
agar 4.0-8.0 g (depending on the "gel strength")
water 1 000 ml
. Preparation
Dissolve the dehydrated base components in the water by boiling.
Adjust the pH so that after sterilization it is 7.0+0.1 at 20 ° C.
Transfer the medium tobottle.sof not more than 500 ml capacity.
Sterilize the medium for 20 min at 121+1 ° C.
•

Preparation Of agar plates

Add to sterile small Petri dishes (7.2.5.2) about 15 ml of the freshly
prepared complete medium (6.2.9). The plates shall not be dried.

6.2.10 SALINE SOLUTION

Composition
sodium chloride 8.5 g
water 1 000 ml
Preparation
Dissolve the sodium chloride in the water by boiling.
Adjust the 011 so that after sterilization it is 7.0+0.1 at 20 ° C.
Transfer such quantitiae of the solution tobottlesor tubes that they
will contain 90 to 100 ml after sterilization.
Sterilize the solution for 20 min at 121+1 ° C.

6.2.11 LYSINE DECARBOXYLATION MEDIUM

Composition
1-lysine monohydrochloride 5.0 g
yeast extract 3.0 g
glucose 1.0 g
bromocresol purple 0.015 g
water 1 000 ml
 — 45 —
APPENDIX VI

Preparation
Dissolve the components in the water by boil ing.
Adjust the pH so that after sterilitation it is 6.8±0.1 at 20 ° C.
Transfer the medium in quantities of 5 ml to narrow culture tubes
approximately 8 mm in diameter and 160 mm in length for anaerobic conditions.
Sterilize the medium for 10 min at 121+1 ° C.

6.2.12 $ -GALACTOSIDASE REAGENT (ONPG test)

6.2.12.1 Buffer Solution

sodium dihydrogen phosphate (NaH,PO4 ) 6.9 g

sodium hydroxide, approximately b.1 N (4 g/i)
solution 3 ml
water to a final volume of 50 ml

Preparation
Dissolve the sodiumdihydrogen orthophosphate in approximately 45 ml of watei .

Adjust the pH to 7.0 +0.1 with approximately 3 ml of the sodium hydroxide

solution.
Add water to a final volume of 50 ml.
Store under refrigeration.

6.2.12.2 ONPG Solution

Composition
o-nitrophenyle-D-galactopyranoside (ONPG) 80 mg
water 15 ml

Preparation
Dissolve the ONPG in the water at 50 ° C.
Cool the solution.

6.2.12.3 Complete Reagent

Composition
buffer solution (6.2.12.1) 5ml
ONPG solution (6.2.12.2) 15 ml
Preparation
Add the buffer solution to the ONPO solution.
Store the complete reagent at 4 * C but not for longer than one month.
 - 46 -

APPENDIX VI

6.2.13 VOGES-PROSKAUER REACTION (RAPID METHOD BY BARRY AND FEENEY)

6.2113.1 VP Medium

Composition
peptone 7.0 g
glucose 5.0 g
dipotassium hydrogen phosphate K2HPO4 ) 5.0 g
water 1 000 ml

Preparation
Dissolve the components in the water.
Adjust the pH to 6.9 and filter.
Sterilize the medium for 20 min at 115 . C.

6.2.13.2 Creatine Solution

Composition
creatine monohydrate 0.5 g
water 100 ml

Preparation
Dissolve the °remains monohydrato in the water.

6.2.13.3C4-Naphtho1 Reagent

Composition
0/ - naphthol 6 g
ethanol, 90% (V/V) 100 ml

Prepavation
Dissolve the o(-naphthol in the •thaftol.

6.2.13.4 ¡(OH Reagent

Composition
potassium hydroxide 40 g
water 100 ml

Preparation
Dissolve the potassium hydroxide in the water.

6.2.14 INDOL REACTION

 — 47 —
APPENDIX VI
6.2.14.1 Tryptone Medium

Composition
tryptone 10 g
sodium chloride 5 g
water 1 000 ml

Preparation
Dissolve the components in the water.
Sterilize for 20 min. at 121 1°C.
6.2.14.2 Reagent (Kovacs)

Composition
p-dimethylaminobenzaldehyde 5 g
hydrochloric acid, p 1.19 g/ml 25 ml
tert amyl alcohol 75 ml

Preparation
Mix the components.

6.3 Sera

Several anti-Salmonella sera may be obtained commercially, i.e. anti-sera

containing one ov more "0" groups (so called mono- or polyvalent anti 0-sera),
and anti-sera containing one or more "H" groups (so called mono- or polyvalent
anti H-sera). The precise description may vary and careful reading of the
labels is advised. The sera should be certified for potency and specificity
by an appropriate controlling authority.
7. APPARATUS AND GLASSWARE
7.1 Apparatus

7.1.1 Mechanical blender, operating at not less than 8 000 rev/min and not
more than 45 000 rev/min, with glass or metal blending jars of an appropriate
capacity, fitted with lids and resistant to the conditions of sterilization.

7.1.2 Apparatus for sterilization of glassware, blender jars, culture media,

etc. and equipment for filter sterilization, for example asbestos pad,
membrane filter, or filter candle of a suitable porosity.

7.1.3 Drying cabinet, oven or incubator for drying the surface of agar plates
preferably at 5045 . C.

7.1.4 Incubator for maintaining the inoculated liquid media, plates and tubes
at 37 ° C.

7.1.5 Incubator or water bath for maintaining inoculated liquid media at

42 to 436C.
 — 48 —

APPENDIX VI

7.1.6 Water baths for heating and cooling solutions and culture media to
the appropriate temperatures.

7.2 Glassware

7.2.1 The glassware shall be resistant to repeated sterilization.

7.2.2 Culture tubes and bottles for sterilization and storage of culture media,
and culture tubes 8 mm in diameter and 160 mm in length for lysine deoarboxylation
medium (6.2.11).

7.2.3 'gemming cylinder of 100 ml capacity, subdivided in 10 ml, for

preparation of the complete media.

7.2.4 Graduated pipettes with a nominal capacity of 10 ml and 1 ml, subdivided

respectively in 1.0 and 0.1 ml.

7.2.5 PETRI DISHES

7.2.5.1 Large-Size Dish

Dish

external diameter 140 + 2 mm

external height j0 + 2 mm
glass thickness 1.5;0.5 mm
The rim shall be ground in a plane Parallel to the base.
The bottom of the dish shall be flat and parallel to the base.

Lid
external diameter 150 + 2 mm
external height • 15 ± 2 mm
glass thickness 1.57.0.5 mm
7.2.5.2 Small-Size Dish

Dish

internal diameter 90 + 2 mm
external height, minimum —18 mm

The rim shall be ground in a plane parallel to the base.

The bottom of the dish *hall be flat and parallel to the base.

Lid
external diaMeter, maximum 102 mm
 — 49 —

APPENDIX VI

7.2.5.3 Alternatively, plastic Petri dishes may be used, even if of slightly

different dimensions from the glass dishes described in 7.2.5.1 and 7.2.5.2.

7.3 Sterilization of glassware, etc.

Sterilize the glassware, etc. by one of the following methods:

wet sterilization at not less than 121 ° C for not less than 20 min;
dry sterilization at not less than 170 ° C for not less than 1 h.

SAMPLING

Proceed from the 200 g field samples. (see pages 47 and 48)

The frozen field samples must be keptfrozen until analysis.

PROCEDURE

9.1 Pre-treatment of the sample

Field samples of dried eggs must be well mixed by shaking before the
sample units are withdrawn. Field samples of frozeneggs should be thawed by
placing them in cold running water Only long enough to completely thaw them.
The thawed field sample must be well mixed by shaking, before removal of the
sample units.

9.2 Sample unit

Weigh 25 g of the mixed field sample (9.1) into a sterile blender
jar (7.1.1).
9.3 Blending
Add 225 ml of the buffered peptone water (6.2.1) to the jar.

Operate the blender according tO its Speed, for sufficient time to give a
total number of 15 000 to 20 000 revolutions. Thus, even with the slowest
blender, this time will not exceed 2.5 min.

9.4 Pre-enrichment

9.4.1 Transfer the contents of the blender jar aseptically to a sterile

500 ml bottle.

9.4.2 Incubate the bottle at 37+1 ° C for not less than 16 h and not more than
20 h.

9.5 Enrichment
9.5.1 After the incubation period, transfer 10 ml from each of 10 bottles
(9)1.2) to 1000 ml of tetrathionate medium (6.2.2), and 10 ml from each of the
same 10 bottles to 1000 ml of selenite Medium (6.2.3). Both enrichment broths
should be warmed to 42-43* C prior to inoculation.

9.5.2 Incubate the inoculated tetrathionate and selenite media up to 2 days

at 142 to 43. C. The temperature must not exceed 43.0
A PPEITDI X VI
9.6 Plating out

9.6.1 After an incubation period of 18 to 24 h, streak from each flask

(9.5.2), using a loop with a diameter of 2.5 to 3 mm, dot° the surface of
brilliant-green/phenol red agar plates (6.2.4) and to bismuth sulphite agar
(6.2.5), so that well-isolated colonies are obtained. (When large Petri
dishes are not available, two small Petri dishes may be streaked one after
the other, using the same loop.)

9.6.2 Incubate the plates with the bottom of the Petri dishes uppermost
in an incubator at37 + 1 ° C. '

9.6.3 After an incubation period of 2 days (see 9.5.2), repeat the plating
out of the two enrichment media and Place the plates in an incubator at
37+1 ° C.

9.6.4 Examine the plates after an incubation of 20 to 24 h for the presence

of typical colonies of salmonellae.

9.6.5 If growth is slight and no typical colonies of salmonellaeare present,

reincubate at 37+1 ° C for a further 20 to 24 h.
Re-examine the plates for the presence of typical colonies of salmonellae.

NOTE - Subject any typical or suspect colony to a donfirmation (9:7) because the
recognition of colonies of salmonelleeis to a large extent a matter of
experience and their appearance may vary somewhat, not only from species to species
of salMonellae,but also from batch to batch of medium. In this respect
agglutination of colonies with an omnivalent Salmonella antiserum may help to
recognize suspected colonies.

9.7 Confirmation of resumptive salmonellae coionies

9.7.1 SELECTION OF COLONIES FOR CONFIRMATION

9.7.1.1 From each plate of each selective medium (see 9.6.1) select five
typical or suspect colonies for confirmation.

9.7.1.2 If on one plate there are less than five typical or suspect colonies,
take for confirmation all the typical or suspect colonies.

9.7.1.3 Streak the selected colonies onto the surface of nutrient agar
plates (6.2.6), in a manner which will allow well-isolated colonies to
develop.

9.7.1.4 Incubate the inoculated plates at .37 + i s C for 20 to 24 h.

9.7.1.5 Select isolated colonies for biochemical and aerological confirmation.

9.7.2 BIOCHEMICAL CONFIRMATION

9.7.2.1 Inoculation and Incubation of Media

Inoculate the following media with the selected colonies (9.7.1.5) by means
of an inoculating wire,
 — 51 —
APPENDIX VI

TSI agar (6.2.7)

Streak the agar slope surface and stab the butt.

Incubate for 1 or 2 days at37+. 1 . C.-
Interpret the changea in the medium as follows!
Butt
yellow glucose converted
red or unchanged no conversion of glucose
black formation of hydrogen sulphide
bubbles or creaks gas formation from glucose
Slant surface
yellow lactose, and/or sucrose converted ,
red or unchanged neither lactose nor sucrose
converted

9.7.2.1.2 Urea agar (6.2.8)

Streak the agar slope surface.

Incubate for 1 or 2 days at )7+1 . C.
Splitting of urea liberates ammonia, which changes the colour of
phenol red to rose-pink and later on to deep cerise.

9.7.2.1.3 Lysine decarboxylation medium (6.2.11)

Inoculate .just below the surface of the liquid medium.

Incubate for 1 day at 37+1 . C.
A purple colour after growth has occurred indicates a positive reaction.'
A yellow colour indicates a negative reaction.

9.7.2.1.4 1-galactosidase reagent (6.2.12)

Suspend a loopful of the suspected colony in 0.25 ml of the saline

solution (6.2.10) in a tube.
Add 1 drop of toluene.
Put the tube in a water 6ath.10637+1 a0 for several minutes.
Then add 0.25 ml of the ti,galactosidase reagent and mix.
Replace the tube in the water bath at 37+1 6 C for 24 h (see note).
A yellow colour indicates a positive reaction.
NOTE - The reaction is often apparent after 20 min.
 VI — —
9.7.2.1.5 Voges-Proskauer reaction (6.2.13)

Inoculate two tubes by suspending a loopful of the suspected colony in

0.2 ml of the medium (6.2.13.1) in each tube.
Incubate one tube at room temperature and the other at 37+1 ° c for 48 hrs.
After suspension, add to each tube 2 drops of thecreatine solution
(6.2.13.2), 3 drops of the ethanolic naphthol solution (6.2.13.3)and
then 2 drops of the KOH reagent (6.2.13.4); shake after the addition
of each reagent.
A pink to bright red colour within 15 min indicates a positive reaction.

9.7.2.1.6 Indol reaction (6.2.14)

Inoculate a tube containing 5 ml of the medium(6.2.14.1) with the suspected

oolony.
Incubate for 24 h at 37+1 . C.
After incubation, add 1 ml of the indoI reagent (6.2.14.2).
The forming of a red ring indicates a positive reaction.
A yellow-brown ring indicates a negative reaction.

9.7.2.2 Interpretation of the Results

1)
Salmonellae show the following reactions

Salmonella serotypes coufirml1„7

PSI glucose (acid formation) (9.7.2.1.1) 100 % )
PSI glucose (gas formation) (9.7.2.1.1) + 91.9%
TSI lactose (9.7.2.1.1) 3) 99,2 figures
PSI sucrose (9.7.2.1.1) 99.5% ) will be
PSI hydrogen sulphide (9.7.2.1.1) 91.6 % ) updated
Urea splitting (9.7.2.1.2) 100 % )
Lysine decarboxylation (9.7.2.1.3) 94.6 % )
A-galactosidase reaction (9.7.2.1.4) +3 )
98.5 % )
Voges-Proskauer reaction (9.7.2.1.5) 100 % )
Indol reaction (9.7.2.1.6) 98.9% )
9.7.3 SEROLOGICAL CONFIRMATION
Examine pure (9.7.1.5) non- auto4gglutinable (9.7.3.1) colonies for
the presence of Salmonella 0 or H antigens by slide agglutination with sera
according to the following procedure.
9.7.3.1 Elimination of Auto-Agglutinable Strains
Put on . a carefully cleaned slide 1 drop of saline solution (6.2.10).
Disperse in this drop an amount of the culture under test to obtain a
homogeneous and turbid suspension. .

1/ Edwards and Ewing, 1972.

2/ These percentages only indicate that not all strains of salmonellae sn,A.
the reactions as marked by + or -. Those percentages may vary from country to
country and from food product to food product.
3/ The Salmonella subgenus III (tricona) may give a positive lactose and
4 galactosidase reaction; the salmonella subgenus II may give a negative
lactose, but a posi -tive,/13 galactosidase reaction.
 - 54 -
APPFEDIX VI
10. EXPRESSION OF RESULTS

If salmonellae after plating out (9.6) are detected in neither of the

enrichment media, report: "No salmonellseisolated from the 10 (or 301
sample units of product examined"..

If salmonellae after plating out (9.6) are detected in one or both of the
enrichment media, report: "Salmonellumisolated from the 10 (or 30) sample units.
of product examined", and whether sercityping has been used. "The identified
salmonellae belong to the following types: ..."

11. TEST REPORT

Indicate the method of test by quoting this Reference Method.

Give the exact name of the Centre which helped to identify the strains.
 — 53 —
APPENDIX VI
Rock the slide gently for 30 to 60 s.
Observe the reactions against a dark background, preferably with the
aid of a magnifying glass.
The strains are considered auto-agglutinable if the bacteria have
clotted to more or less distinct units.
The serological confirmation of these auto-agglutinable strains by
A
the procedures 9.7.3.2 and 9.7.3.3 is impossible.

9.7.3:2 Examination of the 0-Antigens

Use pure (9.7.1.5) non-auto-agglutinable (9.7.3.1) colonies.

Proceed according to 9.7.3.1, using anti-0 serum (6.3) instead of
saline solution.
The mono- or polyvalent sera shall be used one after another.

9.7.3.3 Examination of the H-Antigens

Inoculate the semi-solid nutrient agar (6.2.9) with a pure non-auto-

agglutinable (9.7.3.1) colony.
Inoubate the medium for 18 to 24 h at 37+1 . C.
Use this culture for the examination of the H-antigens according to the
procedure in 9.7.3.1 but using i drop of anti-H serum (6.3) instead
of saline solution.

9.7.4 INTERPRETATION

9.7.4.1 Strains which show typical biochemical reactions (9.7.2) and give
positive serological reactions according to 9.7.3.212, 9.7.3.3. are considered
to be salmonellae.

9.7.4.2 Strains which show typical biochemical reactions (9.7.2) but do not
give positive aerological reaotions according to 9.7.3.2cr9.7.3.3,strains
which do not show typical biochemical reactions (9.7.2), but give positive
serological reactions according to 9.7.3.2or9.7.3.3, and auto-agglutinable
(9.7.3.1) strains which show typical biochemical reactions (9.7.2), could be
salmonellae.

9.7.4.3 Strains which do not show typical bioollemical reactions (9.7.2) and which
do not give positive serologioal reaetions according to 9.7.3.2or9.7.3.3 are not
considered to be ealmonellae.

9.7.5 DEFINITIVE CONFIRMATION

Strains which are considered to be ea1mone1lae(9.7.4.1) or which may be
salmonellwpaccording to 9.7.4.2, shall boo sent to a recognized Salmonella
Reference Centre for definitive typing.

This dispatch Shall be accompanied by all possible information concerning

th. strain(s).
 - 55 - APPENDIX VI
ANNEX

SPECIFICATION FOR BRILLIANT-GREEN

A.1 BACTERIOLO3ICAL PERFORMANCE

Suppression of spreading of proteus on brilliant, green/phenol red

agar (6.2.4), while the growth of salmonellae is not inhibited.

A.2 METHOD OF TEST

A.2.1 Medium

Prepare brilliant-green/phenol red agar according to 6.2.4 with various

concentrations of brilliant-green, viz. 4.5 mg/1 to 6 mg/l.

A.P,2 Procedure

Inoculate a set of plates with different brilliant-green concentrations

with a pure culture of a swarming proteus and another set with a pure
culture of salmonella" and incubate these plates at 37 ° C for no longer than
24 h.

A satisfactory concentration of the stain should allow growth of

salmonellaewith typical pink colonies, 1 to 2 mm in diameter, and limited
growth of proteus, i.e. no spreading.

The concentration of brilliant-green which shows this pattern should be

used for the preparation of the brilliant-green solution (6.2.2.4).
 - 56 -

APPENDIX VI

3.2 EGG PRODUCTS - ENUMERATION OF MESOPHILIC AEROBIC BACTERIA (REFERENCE MFTHol,

1. SCOPE

A Reference Method for enumeration of mesophilic aerobic bacteria in egg

products.
24 FIELD OF APPLICATION

The method can be applied to dried or frozen whole egg products covered
by the Code of Hygienic Practice for Egg Products.

REFERENCE
Modification of ISO/TC 34/SC 9 method for enumeration of mesophilic-
aerobic bacteria.
DEFINITION

By "Mesophilic aerobic bacteria" are meant micro-organisms growing

aerobically at 30°C under the conditions described in the present method.

PRINCIPLE
Inoculation in Petri dishes of melted defined culture medium, with the
food homogenate (1 in 10) and decimal dilutions.

Incubation of this medium aerobically at 30°C for 72 hrs.

• Calculation of the number of mesophilicaerobic bacteria per gramme of

sample unit from the number of colonies obtained in selected Petri dishes
at levels of dilution giving a significant result.
0. CULTURE MEDIA, DILUENTS AND REAGENTS
6.1 Basic materials
For uniformity of results, it is recommended that either dehydrated culture
medium components of uniform quality and analytical grade chemicals, or a
dehydrated complete medium, be used. The water shall be distilled water or
water of at least equivalent purity.
The manufacturers' instructions Should be rigorously followed when
dehydrated complete media are used.
If the media are not used on the day of preparation, keep them in
darkness at +5 °C for not more than one month, taking precautions to prevent
evaporation.
6.2 Culture media

.2.l BUFFERED PEPTONE WATER

Composition

peptone 10.0 g
sodium chloride , 5.0 g
disodium hydrogen phosphate (ga 7HPO 4 .12H 20) 9.0 g
potassium dihydrogen iposphate tK 2HPO 4 ) 1.5 g
water 1 000 ml
 - 57 -

APPENDIX VI

Preparation

Dissolve the components in wAter by boiling.

Adjust the pH so that after autoclaving it is 7.0+0.1 at 20 °C.
Transfer to tubes or dilution bottles in quantities of 9 ml.
Sterilize for 20 min at 121+1°C.

6.2.2 PLATE COUNT AGAR

Composition

Dehydrated yeast extract 2.5 g

Pancreatic digest of casein 5.0 g
Glucose 1.0 g
Powdered or flaked agar-agar 12 to 18, g depending on .
gelatinizing properties 6f
the product
water 1 000 ml

Preparation

Dissolve, in boiling water, the components or the dehydrated complete medium.

If necessary, adjust the pH so that after sterilization, it is 7.0+0.2 at
20°C (Measurement performed at 45 °C with temperature correction).
Distribute the medium in tubes (e.g. 18 mm x 180 mm), with 15 ml per tube,
or in bottles not exceeding 500 ml, filling only about half of the
volume of the bottle.
Sterilize in an autoclave at 121 .C+1 °C for 20 min.
Before beginning the analysis, to ;void delay in pouring the agar, melt
the medium completely in a bath of boiling water and cool to 45-48 °C,
preferably in a water bath.

61.3 NON-NUTRITIVE AGAR, CALLED "WHITE AGAR"

Composition

Powdered or flaked agar-agar 12 to 18 g depending on the

gelatinizing properties of
the product.
water 1 000 ml

Preparation

Dissolve the agar-agar in boiling water.

If necessary, adjust the pH so that after sterilization it is 7.0+0.2 at
20°C (Measurement performed at 45 °C with temperature correctionT.
Distribute the agar in tubes (e.g. 18 mm x 180 mm), 4 ml per tube, or in
150 ml bottles, 100 ml per bottle.

Sterilize in an autoclave at 121 .0+1°C for 20 min.

Before beginning the analysis, to avoid delay in pouring the agar, melt
the medium completely in a bath of boiling water, and cool to 45-4A ° C,
preferably in a water bath.
 - 58 -
APPENDIX VI
7. APPARATUS AND GLASSWARE
Standard laboratory equipment, and especially:

7.1 Apparatus for sterilizing glassware, culture media, etc.

7.2 Incubator regulated to 30 ° C+1° C.
7.3 Glass Petri dishes or plastic dishes, diameter 90 to 100 mm.
7.4 Culture tubes ot bottles for sterilization and storage of culture media.
7.5 Total-flow pipettes, nominal capacity 1 ml and graduated in 0.1 ml.

Sterilization of the glassware

Sterilize the glassware by one of the following methods:

dry sterilization at not less than 170 ° C for not less than 1 h.

wet sterilization at not less than 120 °C for not less than 20 min.

SAMPLING
Proceed from the 200 g field samples (see paras L and 2).
The frozen field samples must be kept frozen until analysis.

PROCEDURE

9.1 Pre aration of the sam le unit of the Food Homo enate 1 in 10 and
of the decimal dilutions

9.1.1 For the pre-treatment of the field sample, theample unit and blending
to obtain the food homogenate (1 in 10), refer to Salmonella reference method
9.1, 9.2 and 9.3 of section 3.1.
9.1.2 DILUTION

9.1.2.1 Mix the contents of the jar by shaking, and pipette (with 7.5)
1 ml into a tube containing 9 ml of dilution fluid (6.2.1).

9.1.2.2 Mix the liquids carefully by aspirating 10 times with a pipette.

9.1.2.3 Transfer with the same pipette 1.0 ml to another dilution tube
containing 9 ml of dilution fluid, and mix with a fresh pipette.

9.1.2.4 Repeat steps 9.1.2.2 and 9.1.2.3 until the required number of
dilutions are made. Each successive dilution will decrease the
concentration 10-fold.
9.2 Pour Plating

9.2.1 Take two sterile Petri dishes (7.3).

Transfer into each of these dishes, with a sterile pipette (7.5), 1 ml
of the food homogenate (1 in 10).

9.2.2 Take two other sterile Petri dishes.

nf
With a new sterile pipette, transfer to each of these dishes 1 ml
 -- 60—
APPENDIX VI

10.1.2 OTHER PRODUCTS (TABLE II)

10.1.2.1 General case: At least one dish exists which contains between
30 and 300 colonies (examples 3, 4 and 5)

Retail all dishes corresponding to the dilution or to the two successive

dilutions in which this dish or these dishes are located.

For each dilution, calculate the average number of colonies. Retain

only two significant digits. Thus, for a three-digit number, round off
to the nearest zero. If the third digit is 5, round off to the lower zero.

Multiply the value obtained by the inverse of the corresponding dilution

to obtain the number of bacteria per gramme of product.

In a case in which there are two values for the number of bacteria per
gramme of product (as when two dilutions have been retained) average
these two values if the ratio of the higher value to the lower value
is less than 2. If not, retain the lower value.

F- 10.1.2.2 Special cases:

colonies
There are no dishes containing between 30 and 300

If the numbers of colonies differ slightly from these limits at the level
of two successive dilutions (example 6), proceed as for10.1.2.1 (case for
two retained dilutions).

If the dishes corresponding to 1 dilution contain spreading colonies, and

if the number of colonies of the next dilution is lower than 30 (example 7),
proceed with this dilution as for10.1.2.1.
11. TEST REPORT
Indicate the method of test by quoting this Reference Method.

The test report must give the information needed for complete identification
of the sample.

A
 - 59 -

APPENDIX VI

Pour into each Petri dish 15 ml of medium (6.2.2).The time elapsing

between commencing to prepare the dilutions and pouring the agar into
the dishes must not exceed 15 min.

Carefully mix the inoculum with the medium and allow the latter to
solidify by placing the Petri dishes on a cool horizontal surface.

Where it is suspected that the product to be analyzed contains bacteria

whose colonies are likely to spread over the surface of the media, pour
onto the surface of the inoculated agar, after the latter has solidified,
about 4 ml of medium (6.2.1 to provide a layer of approximately 2 mm in
thickness. Allow the medium to solidify.

9.3 Incubation of the dishes

Invert the prepared dishes and place them in the incubator at 30 ° C+1 Q C (7.2)
for 72+3 h.
9.4 Counting the Colonies

Examine the 'dishes after the prescribed incubation period. If this is not
possible, they may be held at 4°C for a maximum of 24 h.

Count the colonies in each dish suitable for use in the calculation of
the number of bacteria per gramme of product, in principle those containing
between 30 and 300 colonies (unless exception, see section 9).
10. EXPRESSION
_ OF RESULTS

10.1 Method of calculation

Give the result as the number of mesophilic aerobic bacteria per gramme
of dried or frozen whole egg product. Express it by a number in the range 1.0
to 9.9 multiplied by 10x , x being the appropriate power of 10.

When counting, several situations may be encountered:

10.1.1 PRODUCTS CONTAINING RELATIVELY FEW MICROORGANISMS (TABLE 1)

10.1.1.1 The dishes examined contain no colonies:

Give the result in the form:

1 1
less than 1 x 10 bacteria per gramme of product, 10 being the inverse
of the dilution of the food homogenate (ex.1).

10.1.1.2 The dishes corresponding to the food homogenate (1 in 10) contain

less than 30 colonies:

Give the result in the form:

less than 3 x 10 2 bacteria per gramme of product (example 2).

* New text from ISO document when available.

 - 61
APPENDIX VI

TABLE I (Will be revised)

Results
No. of colonies from (in no. of
1 gramme of food bacteria per g Explanation of
Examples homOgenate (1 in 10) of product) Calculations

1
No. 1 0 fewer than 1 x 10 = 1 x 10
1 x 10 bacteria

No. 2 18 fewer p an 30 x 10 1 = 3 x 102

17 3 x 10 bacteria
 — 62 —

APPENDIX VI
TABLE II (will be revised)

Results
Number of Colonies (in number
dilution at dilution at of bacteria
1 1 per gramme
Examples -1716 1000 Ratio of product) Explanation of Calculations

No. 3 175 16 175

208 17 208
383: 2= 191 1
- 190 4 190 x 10 2 =1.9x10 4

No. 4 322 23 322

4
3 x 10
278 29 278 4
2
600: 2 = 300 -- 300 x 10 = 3 x 0

No. 5 296 40 296

4
3.3 x 10
378 24 <2 373 2
674: 2= 337 4 340 -,340 x 10 =3.4 x 10 4

40
+24 3 4
64 : 2 = 32 ---4 32 x 10 = 3.2x10
4
3.4 x 10 4.2
3.2 x 10 -
4
4104 (3.4 + 3.2) = 3.3 x 10
2

No..6 327 18 327

2.7 x 10 4
330 25 <2 330
657 : 2 = 328 330 -+ 330 x 10 2 =3.3x10 4

18

25 4
43 : 2 = 21.5 21 x 10 3 = 2.1 x 10

.3x104 ¿2
2.1 x 10 -
(3.3 + 2.1) 2.7 x 10 4
410 4 2

No. 7 spreaders 18 18

spreaders 24 24
42 : 2 = 21 x 10 3 = 2.1 x 104
 — 63 —
APPENDIX VI

3.3 EGG PRODUCTS - ENUMERATION OF COLIFORM._ BACTERIA; DETERMINATION OF

THE MOST PROBABLE NUMBER (MPN) (REFERENCE METHOD)

1. SCOPE

A Reference Method for the detection of coliform bacteria in egg products.

2. FIELD OF APPLICATION

The method can be applied to dried or frozen whole egg products covered
by the Code of Hygienic Practice for Egg Products.

REFERENCE

Thatcher, F.S. and Clark, p.s., ed. (1968): Microorganisms in foods.

Their significance and methods of enumeratión. Toronto, University of Toronto
Press.
DEFINITION
Coliform: bacteria: Microorganisms tnat form gas in tne two media described
below when the test is carried out according to the method.
PRINCIPLE

5.1 Enrichment

Inoculation in tubes of an enrichment medium with the food homogenate

(1 in 10) and decimal dilutions.

Incubation of this medium at 37 ° C for 48 hours.

5.2 Confirmation

From tubes with gas formation, inoculation in a confirmatory medium

in tubes.

Incubation of these confirmatory tubes at 37`C for 48 hours and calculation

on basis of a table the most probable numbér of conform bacteria per gramme of the
egg product.

CULTURE MEDIA, DILUENTS AND REAGENTS

6.1 Basic materials
For uniformity of results, it is recommended that either dehydrated
culture medium components of uniform quality and analytical grade chemicals,
or a dehydrated complete medium, be used. The water used shall be distilled
water or water of at least equivalent purity.
-
• The manufacturers'instructions , shoilld be rigorously followed when -
dehydrated complete media are used.
If the media are not used on the day of preparation, keep them in darkness
at +5 ° C for not more than one month, taking precautions to prevent evaporation.
 -64-
APPENDIX VI
o.2 Culture media
(-2.1 BUFFERED PEPTONE WATER

Composition

peptone 10.0 g
sodium chloride 5.0 g
disodium hydrogen phosphate (Na0HP0 h .12H2 0) 9.0 g
potassium dihydrogen phosphate `(. KH215 014 ) 1.5 g
',4ater 6- 1 000 ml

Preparation

Dissolve the components in water by boiling.

Adjust the pH so that after autoclaving it is 7.0+0.1 at 20 ° C.
Transfer to tubes or dilution bottles in quantities of 9 ml.
Sterilize for 20 min at 121+1 ° C.

6.2.2 LAURYL SULPHATE TRYPTOSE BROTH

Composition

Tryptose, tryptone, or trypticase 20 g

Lactose 5 g .
Potassium monphydrogen phosphate (K0HPO 4 ) 2.75 g
Potassium dihydrogen phosphate (}Œi PO ) 2.75 g
Sodium chloride 2 4 5 g
Sodium lauryl sulphate 0.1 g
water 1 000 ml
Preparation

Dissolve ingredients in water and dispense in 10 ml volumes in tubes

(e.g. 18 mm x 180 mm) (7.3) containing inverted Durham fermentation
vials (10 mm x 75 mm) (7.4).
Sterilize in an autoclave at 121 ° C for 10 minutes. Final pH should
• be approximately 6.8.
6.2.3 BRILLIANT-GREEN LACTWE BILE BhUTH 4*
Note: For preparation of ox bile sólution and Brilliant-green solution, see
Salmonella Reference Method. ..
Composition

Peptone 10 g
Lactose 10 g
Ox bile 20 g
Brilliant-Green 0.0133 g
water 1 000 ml

Preparation
Dissolve the peptone and lactose in 500 ml of water and add the ox bile
dissolved in 200 ml of water. Bring the volume to approximately 975 mi
with water and adjust the pH to 7.4.
 — 65 —

APPENDIX VI

Add 13.3 ml of a 1% aqueous solution of brilliant-green, bring the

total volume to 1 litre, stir, and filter through cotton if necessary.
Disperse in 10 ml volumes into tubes (e.g., 18 mm x 180 mm) (7.3)
contining inverted Durham fermentation vials (10 mm x 75 mm)

7. APPARATUS AND GLASSWARE

Standard laboratory equipment, and especially:

7.1 Apparatus for sterilizing glassware, culture media, etc.

7.2 Incubator regulated to . 37 ° 04.1 ° 0.

7.3 Tubes for sterilization and storage of culture media.

7.4 Durham tubes to be inserted in 7.3.

7.5 Total-flow pipettes, nominal capacity liel and graduated in 0.1 ml.

Sterilization of the glassware

Sterilize the glassware by one of the following methods:

dry sterilization at not less than 170 ° C for not less than 1 hour;
wet sterilization at not less than 121 ° C for not less than 20 min.

SAMPLING

Proceed from the 200 g field samples (see pages 47 and 48).

The frozen field samples must be kept frozen until analysis.

PROCEDURE

9.1 Preparation of the sample unit, of the food homogenate 1 in 10), and
of the decimal dilutions

• 9.1.1 For the pre-treatment of the sample, the sample unit and blending
to obtain food homogenate (1 in 10), refer.to Salmonella method 9.1, 9.2 and
9.3.

9.1.2 DILUTION

9.1.2.1 Mix the contents of the jar by shaking, and pipette (with 7.5)
1 ml into a tube containing 9 ml of dilution fluid (6.2.1).

9.1.2.2 Mix the liquids carefully by aspirating 10 times with a pipette.

9.1.2.3 Transfer with the same pipette 1.0 ml to another dilution tube
containing 9 ml of dilution fluid, and mix with a fresh pipette.
 — 66 —
APPENDIX VI
. 9.2 Inoculation of enrichment medium

9.2.1 Take three tubes of lauryl Sulphate lryptose broth (6.2.2).Transfer into
each of these tubes with a sterile pipette (7.5) 1 ml of the food homogenate
(1 in 10).

9.2.2 Take three other tubes of lauryl Sulphate tryptose broth (6.2.2).With
a new sterile pipette, transfer to each of these tubes 1 ml of the contents
of the first dilution tube. •

9.2.3 Carry out the same operation from the liat.dilution tube.

9,3 Incubation of the tubes

Incubate tubes at 37+1 . 0 for 24 and 48 hours.

9.4 Reading of enrichment tubes

After 24 hours, record tubes showing gas production, and proceed to step 96
for these tubes. Reincubate negative tubes and read these after 48 hours.
Record tubes showing gas produotion, and proceed to step 9.5.

9.5 Confirmation of conforms

Confirm that the tubes of lauryl sulphate tryptose broth selected in step
9.4 are positive for coliform bacterla, by transferring a loopful of each to
separate tubes óf brilliant-green Lactose bile broth 2% (6. 2 .3).

9.6 Incubation of confirmatory tubes

Incubate confirmatory tubes 48 hours at 37.1.1 . 0 and note gas production.

9.7 Reeding pf _confirmatory tubes

The formation of gas confirms the presence of ooliform baotertai

2ss ume :_os.222LtLvtL_L...n.

.8Reoordithenb __
onfraat_otubes
Record the number of enrichmbnt tubes (9.4) in each dilution that were
confirmed as positive for coliform bacteria.

If, for example, the number of positive tubes in the three dilutions were
3, 1, and 0, respectively, the results are recorded as 1:10 dilution = 3, 1:100
dilution = 1, and .1:1000 dilution = O.

10. EXPRESSION 6o RESULTS

10. 1. Method of calculation

To obtain the most probable number (MPN) of colifornbaoteria, proceed as follows

10.1.1 Refer to the MPN table (Table 1) and

note the MPN appropriate to the number
of positive tubes. For example, in the illustration given in
step 9.8 above,
the values for each dilution are 3, 1 and 0 respectively. The table
shows that
these results indicate an MPN of 40 per gram of the egg product.
 - 66 -

Aromatizantes artificiales Referenciay

Maltol de etilo (1)

Agente activo de superficie

Sodio sulfosuccinato dioctilico (3 )
Referencia
Normas de identidad y pureza para algunos disolventes de extracci6n y otros, FAO: Reunio-
nes sobre nutrición Informe No. 48B (o OMS/Food Add./70.40)
Normas de identidad y pureza para algunas animas y otros, FAO: Reuniones sobre nutrición,
No. 50B (o OMS Serie de Aditivos Alimentarios, 1972,41b. 2)
Normas de identidad y pureza de algunos aditivos alimentarios, FAO: Reuniones sobre nu-
trición, Informe No. 54B (o OMS/Food Add./7).

1/ Los documentos pueden solicitarse a los Servicios de Distribución Y Ventas de la FAO

y la OMS, que los distribuyen a los puntos de contacto del Codex.
 - 65 -

Aditivo
6.1 Hexametilentetramina
6.2 El Grupo Especial de Trabajo no examin6 las especificaciones para color de caramelo,
por no haber recibido información de la 21 a reunión del Comité Mixto de Expertos.
7. Se recomienda que por el momento las siguientes especificaciones no se present=
a la Comisión para su aprobación:
Aditivo Objeciones/observaciones
7.1 Todas las enzimas a Hay que revisar los criterios microbiológicos
b Hay que revisar el limite para aflatoxinas
(e) La nomenclatura de las enzimas debe hacer
referencia a los nameros IUB.
7.2 Estearoil-lactilato de sodio Las especificaciones para indice de Acido,
indice de ester, contenido de sodio y con-
tenido de Acido láctico deben revisarse pa-
ra describir los productos comerciales
actuales.
Hay que corregir el nombre químico.
7.3 Estearoil-lactilato de calcio véase 7.2(a)
APENDICE XI
ESPECIFICACIONES DE IDENTIDAD Y PUREZA DE ADITIVOS ALIMENTARIOS
TFresentadas a la Comisión en el Trámite 5 del Procedimiento del
Codex para la elaboración de Especificaciones)
Acentuadores del sabor Referencia ./
Acido L(+)glutámico
L(+)glutamato, amonio
L(+)glutamato, calcio
L(+)glutamato, potasio
5'-guanilato, calcio
5'-guanilato, sodio
5 1 -inosinato, calcio
5'-inosinato, sodio
5'-nucleotido, calcio
5'-nucleotido, sodio
Sales de ácidos orgánicos
Glucanato cálcico
Lactato cálcico
Gluconato ferroso
Acetato potásico
Lactato potAsico (solución)
Acetato sódico
Lactato sódico (solución)
Sales de ácidos inorgánicos
Sulfato cilprico
Cloruro estannoso
Sustancias conservadoras
Hexametilentetramina (2)

Véanse párrafos 125-129 de este informe

2/ Los documentos pueden solicitarse a los Servicios de Distribución y Ventas de la FAO y la
OMS, que los distribuyen a los puntos de contacto del Codex.
 — 67 —

APPENDIX VI

11. TEST REPORT

Indicate the method of test by quoting this Reference Method.

The test report must give the information needed for complete identification
of the sample.

r
 — 68 —
APPENDIX VI
TABLE 11

MOST PROBABLE NUMBER (MPN) OF COLIFORM BACTERIA IN EGG PROLUCTS PER GRAMME

3 x 0.1 g; 3 x 0.01 g; 3 x 0.001 g

Result MPN Confidence limits

99% 95%
0 1 o 3 41 23 41 17
1 0 o 4 <1 28 1 21
1 0
1 7 1 35 2 27
1 1
0 7 1 36 2 28
1 2
0 11 2 44 4 35
2 0
0 9 1 50 2 38
2 0
1 14 3 62 5 48
2 1
0 15 3 65 5 50
2 1
1 20 5 77 8 61
2 2
0 21 5 80 8 63
3 o 0 23 4 177 7 129
3 o 1 4o lo 23 0 lo 18 0
5 1 o 40 10 290 20 210
.,; 1
1 70 20 370 20 28 0
3 2 0 90 20 520 30 39 0
3 2 1 150 30 660 50 510
3 2 2 210 50 820 80 64o
3 3 0 200 <100 1900 100 14 00
3 3 1 5 00 loo 3200 200 2400
3 3 2 1100 200 6400 3 00 4800

The table contains only the most likely results which would be obtained
in 95% of the cases with series of 5 tests. If one pf the results does
not figure in the table, it is top unll.kelj to be acceptable and the
series of 5 tests must be repeated.

1
The MPN table reproduced here is calculated according to : J. C. de Man (1975)
The Probability of Most Probable Numbers. European J. Appl. Microbiol.,
1, 67-78.
 -,- 69 -
APPENDIX VI

4. Sampling Plans and Microbiological Limits

4.1 Dried and Frozen Whole Egg

Salmonellae: Salmonella organisms should not be recovered from any of ten

sample units examined when the test is carried out according to the method
described. (n = 10, c = 0, m = 0).

In products intended for special dietary purposes, salmonella organism,_;

should not be recovered from any of thirty sample units examined (n= 30, L
- m = 0)

Mesophilic aerobic bacteria: r.itisophilic aerobic bacteria should not be

recovered from any of five sample units examined when the test is carried
out according to the method described in a number exceeding one million per
gramme, nor in a number exceeding 50,000 per gramme fr9m three gr more of the
five sample units examined. (n = 5, c = 2, m = 5 x 10', M m 10 ).

Coliform bacteria: Coliform bacteria should not be recovered from any of five
sample units examined, when the test is carried out according to the method
described, in a number exceeding 1,000 per gramme, nor in a number exceeding
ten per gramme from tree or more of the five sample units examined. (n =),
c = 2, m = 10, M = 10 ).

4.2 Other Egg Products

Salmonellae: Salmonella organisms should not be recovered from any of

sample units examined when the test is carried out according to the methoc'
described. (n = 10, c = 0, m = 0).

In products intended for special dietary purposes, salmonella organisms

should not be recovered from any of thirty sample units examined (n = 30, c = 0,
m = 0).
 - 71 -

SUMMARY STATUS OF WORK

(prepared by the Secretariat)
or ing paper
Status To be dealt Document for next
Code/Paper Step with by ALINO RM App. session
General Principles of Food Hygiene 9 , Governments . CAC/RCP
1-1969
Revision of General Principles 4 Governments CX/FH 77/3 *

Canned Fruit and Vegetable CAC/RCP

Products 9 Governments 2-1969
Dried Fruits 9 Governments CAC/RCP
3-1969
,-
Desiccated Coconut ) CA RCP
Dehydrated Fruits and Vegetables 9 Governments 4/5-1971
including Edible Fungi
Tree Nuts 9 Governments CAC/RCP
6-1972
Fresh Fish 2/ 9 Governments CAC/RCP
9-1976 *
Canned Fish 2/ 9 Governments CAC/RCP
10-1976 *
Meat Hygiene 1/ 9 Governments CAC/RCP
11-1976 *
Processed Meat Products 3/ 9 Governments CAC/RCP
12-1976 *
Ante-Mortem and Post-Mortem CAC/RCP
Inspection 1/ 9 Governments 13-1976 *
Poultry Processing 9 Governments CAC/RCP
14-1976 *
Egg Products 9 Governments CAC/RCP
15-1976 *
Molluscan Shellfish 2/ 7 11th FFP *
(14th FR)
Frozen Fish 2/ 7 11th FFP ALINORM 78/13 ALINORM 78/18
(14th FH) Appendix IV Appendix... *
• (amendments
only)
Processing of Froglegs 5 12th CAC ALINORM 78/13
2nd Joint FAO/ Appendix II
WHO Expert
Consult. on
Microb.Spec.
Microbiological Specifications 5 ALINORM 78/13
(8) 12th. CAC Appendix VI
for Egg Products
Peanuts (Groundnuts) 4 14th FR ALINORM 78/13
Appendix III
Low Acid Canned Foods 4 14th FH ALINORM 78/13 CX/FH 77/4 *
Appendix V (sections IV
(Sections I, and V)
II and III)
Foods for Infants and Children 4 14th FR CX/PH 77/5 *

Guidelines for Development and 2nd Joint *

Application of Microbiological Consult. on
Specifications for Foods Microb. Spec.
Harmonization of Definitions
(Background paper) 14th FR *
Acidified Low Acid Canned Foods pro-
posed
* To be distributed in due course
1/ Elaborated independently by the Codex Committee on Meat Hygiene
7/ Elaborated independently by the Codex Committee on Processed Meat Products
Saaborated in collaboration with the Codex Committee on Fish and Fishery Products