microbiological criteria

{
  "id": "MLC-T-AGR-004073",
  "term": "microbiological criteria",
  "field": "Agriculture and food",
  "definition": "A microbiological criterion for food defines the acceptability of a product or a food lot, based on the absence or presence, or number of microorganisms including parasites, and/or quantity of their toxins/metabolites, per unit(s) of mass, volume, area, or lot.",
  "abbreviation": "MC",
  "synonyms": [
    "microbial criteria",
    "microbiological criterion"
  ],
  "subject": "Human Nutrition, Food Safety and Quality",
  "see_also": [
    "food safety",
    "food safety objective",
    "appropriate level of protection",
    "CAC performance objective",
    "CAC performance criterion",
    "HACCP",
    "risk management",
    "microbiological standards",
    "microbiological guidelines"
  ],
  "references": [
    "General Requirements (Food Hygiene). Codex Alimentarius (Supplement to Volume 1B) . Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission. Food and Agriculture Organization of the United Nations. World Health Organization. Rome, 1997",
    "NAL Agricultural Thesaurus and Glossary"
  ],
  "translations": {
    "es": "criterios microbiológicos"
  },
  "url": "https://mlchart.com/terminology/agriculture/microbiological-criteria/"
}