National Advisory Committee on Microbiological Criteria for Foods; 2004-2006 Subcommittees

Current Subcommittees

Subcommittees, 2007 - 2009

Determination of the Most Appropriate Technologies for the FSIS to Adopt in Performing Routine and Baseline Microbiological Analyses
NACMCF should provide guidance to assist with the Agency's goal of moving into the next generation of microbiological testing methods.

Parameters for Inoculated Pack/Challenge Study Protocols
Because of the many questions raised by regulatory and industry users on the definition of potentially hazardous food or time/temperature control for safety food, NACMCF is asked for its guidance to clarify these issues.

Determination of Cooking Parameters for Safe Seafood for Consumers
Consumers need clear guidance on what temperature/time needs to be attained during cooking to ensure safe seafood.

Assessment of the Food Safety Importance of Mycobacterium avium subspecies paratuberculosis (MAP)
MAP is an opportunistic pathogen in immune compromised persons. The question remains whether generally immunocompetent individuals can be infected with MAP and whether this leads to disease.

Schedule of Subcommittee Meetings

Subcommittees, 2004 - 2006

Analytical Utility of Campylobacter Methodologies
Campylobacter spp. has been characterized as among the top bacterial agents of human foodborne gastroenteritis.

Assessment of the Food Safety Importance of Mycobacterium avium subspecies paratuberculosis
MAP is an opportunistic pathogen in immune compromised persons. The question remains whether generally immunocompetent individuals can be infected with MAP and whether this leads to disease.

Consumer Guidelines for the Safe Cooking of Poultry Products
Consumers need clear guidance to know what time/temperature needs to be attained during cooking to ensure safe poultry products.

Determination of Cooking Parameters for Safe Seafood for Consumers
Consumers need clear guidance on what temperature/time needs to be attained during cooking to ensure safe seafood.

Last Modified: October 2, 2008


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