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The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was established on March 18, 1988,
under Departmental Regulation 1043-28, in response to recommendations of the National Academy of Sciences for an
interagency approach to microbiological criteria for foods, and of the U.S. House of Representatives Committee
on Appropriations, as expressed in the Rural Development, Agriculture, and Related Agencies Appropriation
Bill for fiscal 1988.
The NACMCF provides impartial, scientific advice to federal food safety agencies for
use in the development of an integrated national food safety system approach from farm to final consumption
to assure the safety of domestic, imported, and exported foods.
The NACMCF is co-sponsored by the Food Safety
and Inspection Service (FSIS), the Food
and Drug Administration (FDA), the Centers for Disease
Control and Prevention (CDC), the National
Marine Fisheries Service (NMFS), and the Department
of Defense Veterinary Service Activity.
The NACMCF charter was approved on August 3, 2006.
The activities of the NACMCF are carried out, in part, by subcommittees that are focused on specific areas being
considered by the full Committee. Current and future NACMCF subcommittee work areas are as follows:
- Determination of the Most Appropriate Technologies for the FSIS to Adopt in Performing Routine and Baseline Microbiological Analyses,
- Parameters for Inoculated Pack/Challenge Study Protocols,
- Assessment of the Food Safety Importance of Mycobacterium avium subspecies paratuberculosis,
- Determination of Cooking Parameters for Safe Seafood for Consumers, and
- Scientific Parameters for Validating Post-harvest Treatments for Pathogen Control in Molluscan Shellfish.
The NACMCF was instrumental in formulating and standardizing the principles of HACCP and NACMCF subcommittees have
developed microbiological criteria for specific foods such has raw shellfish, cooked ready to-eat-shrimp and crabmeat.
The NACMCF has issued food safety white papers on fresh produce and dairy standards with respect to the level of
public health protection offered by pasteurization. The Committee has evaluated microbiological performance
standards for several raw meat products. NACMCF reports provide current information and scientific advice to
participating federal food safety agencies and serve as a foundation for regulations and programs aimed at
reducing foodborne disease and enhancing public health.
View Recent and Past NACMCF Reports.
For an overview of the Federal Advisory Committee Act, go to www.gsa.gov/committeemanagement
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Last Modified:
May 23, 2008 |
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