MICROBIOLOGICAL CRITERIA FOR FOODSTUFFS IN COMMUNITY LEGISLATION IN FORCE

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1 MICROBIOLOGICAL CRITERIA FOR FOODSTUFFS IN COMMUNITY LEGISLATION IN FORCE Food category Microorganisms Limit Sampling plan N c m M Carcasses of cattle, sheep, Aerobic colony count 5-3,5 log 5,0 log goat and horse (Decision 2001/471/EC) Enterobacteriaceae 5-1,5 log 2,5 log (E.coli) Carcasses of pig Aerobic colony count 5-4,0 log 5,0 log (Decision 2001/471/EC) Enterobacteriaceae 5-2,0 log 3,0 log Minced meat (Directive 94/65/EEC) Meat preparations (Directive 94/65/EEC) Raw cow s milk intended for processing Raw goat s, sheep s and buffalo s milk (E.coli) Aerobic mesophilic bacteria 5 2 5x10 5 /g 5x10 6 /g E. coli /g 500 /g Salmonella Absence in 10 g 5 0 S. aureus /g 1000 /g E. coli /g 5000 /g S. aureus /g 5000 /g Additional information Plate count at 30 C 10 5 cfu/ml S. aureus cfu/ml 2000 Milk for manufactu-ring cfu/ml of raw Plate count at 30 C 5x 10 5 cfu/ml Milk intended for manufacture of made from raw milk

2 Raw goat s, sheep s and buffalo s milk Plate count at 30 C 1.5x10 6 cfu/ml Milk intended for manufacture of heat treated milk based Salmonella Absence in 25 g 5 0 Raw cow s milk Intended for direct human consumption S. aureus /ml 500 /ml Plate count at 30 C 5x10 4 cfu/ml Pathogenic microorganisms and their toxins Not in quantities to affect human health Pasteurised drinking milk Pathogenic microorganisms Absent in 25 g 5 0 Coliforms cfu/ml 5 cfu/ml Plate count at 21 C 5 1 5x10 4 5x10 5 After incubation at 6 C for 5 days UHT milk and strerilized milk (Dir. 92/46/EEC) Plate count at 30 C 10 cfu/0,1 ml After incubation at 30 C for 15 days Cheeses made from raw milk and from thermized milk Listeria monocytogenes Absence in 1 g (hard cheeses) or in 25 g (other) 5 0 Cheeses made from raw milk and from thermized milk S. aureus, guideline 1 E. coli, guideline Mandatory if pathogenic or enterotoxinogenic strains found

3 Soft cheese (made from heat-treated milk) Fresh cheese Other cheeses than those mentioned above Butter Powdered milk and milk based Frozen milk-based Listeria monocytogenes Absence in 25 g 5 0 S. aureus, guideline E. coli, guideline Coliforms, guideline Listeria monocytogenes Absence in 25 g 5 0 S. aureus, guideline (hard cheeses) or in 25 g (other) Coliforms, guideline S. aureus, guideline Powdered milk Coliforms, guideline Powdered milk-based S. aureus, guideline Coliforms, guideline Plate count, guideline x10 5

4 Liquid milk-based Live bivalve molluscs (Directive 91/492/EEC) Cooked crustaceans and molluscan shellfish (Decision 93/51/EEC) Cooked crustaceans and molluscan shellfish (Decision 93/51/EEC) Egg (Directive 89/437/EEC) Coliforms Plate count 5 2 5x Heat-treated and unfermented Salmonella Faecal coliforms, or Absence in 25 g <300 / 100g < 6000 / 100 g < 60000/ 100g E. coli <230 / 100g <4600 / 100 g Salmonella Absence in 25 g 5 0 Production area A Production area B Production area C Production area A Production area B S. aureus Any pathogen Quantities to affect human health Thermotolerant coliforms or E. coli, guideline Mesophilic aerobic bacteria, Whole guideline 5 2 5x10 4 fu/g 5x10 5 Shelled and shucked Crabmeat Salmonella Absence in 25 g Aerobic mesophilic bacteria 10 5 or ml Enterobacteriaceae 100 or ml S. aureus Absent in 1 g

5 Natural mineral waters (Directive 80/777/EEC) Total colony count E.coli, other coliforms, feacal streptocci Sporulated sulphitereducing anaerobes ml Pseudomonas aeruginosa Absence in 250 ml 20 cfu/ml At source, incubated at C for 72 hours 5 cfu/ml At source, incubated at 37 C for 24 hours 100 cfu/ml After bottling, incubated at C for 72 hours 20 cfu/ml After bottling, incubated at 37 C for 24 hours Absence in 250 ml Absence in 50