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Appendix E International Microbiological Criteria 317

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INTERNATIONAL MICROBIOLOGICAL CRITERIA TABLE E-4 Australia and New Zealand Standards for Cultured Seeds and Grains 321 Food Microorganism na Cb me Ma Cultured seeds and grains (bean sprouts, etc.) Salmonellal25 g 5 0 0 a n = Number of samples taken. b c = Maximum number of samples out of n that may exceed the value set for m. c m = Analytical value that differentiates good quality from marginally acceptable quality. d M= Analytical value that differentiates marginally acceptable quality from unacceptable quality. SOURCE: Food Standards Australia New Zealand (2003).

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322 TABLE E-5 International Criteria for Produce APPENDIX E Numerical as Given i: Microorganisms Publication Country Food Commodity Other Information or Metabolite or mL if n Canada Apple juice Unpasteurized Escherichia cold m = 100, Canada Apple juice Unpasteurized E. cold 0157:H7 m = 0 South Africa Aromatic plants Aerobic bacteria 1,000,000 South Africa Aromatic plants Bacillus cereus Not detec South Africa Aromatic plants Clostridium perfringens Not detec South Africa Aromatic plants Coliforms 100 South Africa Aromatic plants E. cold Not detec South Africa Aromatic plants Molds 10,000 South Africa Aromatic plants Salmonella spp. Not detec South Africa Aromatic plants Staphylococcus aureus Not detec South Africa Aromatic plants Yeasts 10,000 Spain Canned raw vegetables Aerobic mesophilic m = 1,OOC microorganisms M = 10,0( Spain Canned raw vegetables E. cold m = 100, Spain Canned raw vegetables Listeria monocytogenes Not detec Spain Canned raw vegetables Salmonella spp. Not detec ICMSFa Cereal products Frozen and dried Salmonella spp. m = 0 ICMSF Cereal products Frozen and dried S. aureus m = 100, Cuba Cereals Ready-to-eat Aerobic mesophilic < 10,000 microorganisms Cuba Cereals Ready-to-eat Molds < 100 Cuba Cereals Ready-to-eat Yeasts < 100 ICMSF Cereals Molds m = 100 t M= 100,( Spain Cereals Flakes Aerobic mesophilic 10,000 microorganisms Spain Cereals Flakes or other B. cereus < 10 expanded Spain Cereals Flakes B. cereus 10 Spain Cereals Flakes E. cold Not detec Spain Cereals Flakes Molds 100 Spain Cereals Flakes Salmonella spp. Not detec Spain Cereals Flakes Yeasts 100 Australia Coconut Dessicated Salmonella spp. m = 0 in ' ICMSF Coconut Desiccated, growth Salmonella spp. m = 0 anticipated ICMSF Coconut Desiccated, growth Salmonella spp. m = 0 not anticipated New Zealand Coconut Dried, grated Coliforms faecal m = < 10, New Zealand Coconut Dried, grated Coliforms presumptive m = 100, New Zealand Coconut Dried, grated Salmonella spp. m = 0 per

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INTERNATIONAL MICROBIOLOGICAL CRITERIA 323 Numerical Values as Given in Original Publications (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original Publications Application Legal Status i m = 100, M = 1,000 n = 5, c = 2 Manufacturing Guidelines level 7 m = 0 n = 5, c = 0 Manufacturing Guidelines level 1,000,000 Not specified Retail Mandatory Not detectable in 20 g Not specified Retail Mandatory fringens Not detectable in 20 g Not specified Retail Mandatory 100 Not specified Retail Mandatory Not detectable in 20 g Not specified Retail Mandatory 10,000 Not specified Retail Mandatory Not detectable in 20 g Not specified Retail Mandatory aureus Not detectable in 20 g Not specified Retail Mandatory 10,000 Not specified Retail Mandatory civic m = 1,000,000, n = 5, c = 2 Not specified Not specified is M = 10,000,000 m = 100, M= 1,000 n = 5, c = 2 Not specified Not specified Diogenes Not detectable per 25 g n = 5, c = 0 Not specified Not specified Not detectable per 25 g n = 5, c = 0 Not specified Not specified m = 0 n = 5, c = 0 Port of entry Guidelines m = 100, M = 10,000 n = 5, c = 0 Port of entry Guidelines civic < 10,000 n = 1 Not specified Mandatory Us < 100 n = 1 Not specified Mandatory < 100 n = 1 Not specified Mandatory m = 100 to 10,000, n = 5, c = 2 Port of entry Guidelines M = 100,000 civic 10,000 Not specified Not specified Mandatory Us < 10 n = 1 Retail/production Mandatory 10 Not specified Not specified Mandatory Not detectable Not specified Not specified Mandatory 100 Not specified Not specified Mandatory Not detectable per 25 g Not specified Not specified Mandatory 100 Not specified Not specified Mandatory m = 0 in 25 g n = 10, c = 0 Not specified Standards m = 0 n = 20, c = 0 Port of entry Guidelines m = 0 n = 10, c = 0 Port of entry Guidelines 1 m = < 10, M= 10 n = 5, c = 2 Not specified Guidelines Captive m = 100, M= 1,000 n = 5, c = 2 Not specified Guidelines m = 0 per 25 g n = 5, c = 0 Not specified Guidelines continued

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324 TABLE E-5 Continued APPENDIX E Numerica as Given Microorganisms Publicatic Country Food Commodity Other Information or Metabolite or mL if r Norway Coconut Grated Coliforms m = 10, ~ Norway Coconut Grated Salmonella spp. m = 0, M South Africa Coconut Dessicated Salmonella spp. Not deter South Africa Coconut Dessicated Shigella spp. Not deter South Africa Coconut Dessicated S. aureus Not deter Canada Coleslaw Ready-to-eat with L. monocytogenes Not deter shelf life > 10 days Ireland Coleslav. Ireland Coleslaw Ireland Coleslaw Ireland Coleslaw Ireland Coleslaw Ireland Coleslaw Ireland Coleslaw B. cereus and B. subtile group Campylobacter C. perfringens E. cold E. cold 0157 and other verotoxigenic E. cold (VTEC) L. monocytogenes Listeria spp. (not L. monocytogenes) Satisfacto borderlir < 10,00C 10,000 t. unaccept Satisfacto in25 g, present Satisfacto borderlir unsatisfa 100 to < unaccept Satisfacto borderlir unsatisfa 100 to < unaccept hazardou Satisfactory in 25 g, ~ present is Satisfactory in 25 g, 1 < 200 pr' unsatisfa 200 to < unaccept' Satisfactory detectabl borderlin present is unsatisfa 200 to < unaccept

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INTERNATIONAL MICROBIOLOGICAL CRITERIA 325 Numerical Values as Given in Original Publications (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original PublicationC Application Legal Status m = 10, M= 100 Not specified Not standardized Guidelines m = 0, M= 0 Not specified Not standardized Guidelines Not detectable Not specified Retail Mandatory Not detectable Not specified Retail Mandatory Not detectable Not specified Retail Mandatory es Not detectable in 50 g n = 5 Manufacturing Class 1 recall level to retail level . subtilis Satisfactory: < 100, Not specified Retail Guidelines borderline: 1,000 to < 10,000, unsatisfactory: 10,000 to < 100,000, unacceptable: 100,000 Satisfactory: not detected Not specified Retail Guidelines in 25 g, unacceptable: present in 25 g Satisfactory: < 10, Not specified Retail Guidelines borderline: 10 to < 100, unsatisfactory: 100 to < 10,000, unacceptable: 100,000 Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000 Satisfactory: not detected Not specified Retail Guidelines in 25 g, unacceptable: present in 25 g Satisfactory: not detected Not specified Retail Guidelines in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000 Satisfactory: not detectable in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 10,000, unacceptable: 10,000 Not specified Retail Guidelines d other E. cold es To genes) Not specified Retail Guidelines continued

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326 TABLE E-5 Continued APPENDIX E Numerica as Given Microorganisms Publicatic Country Food Commodity Other Information or Metabolite or mL if r Ireland Coleslaw Salmonella spp. Satisfactc not dete unaccep present: Ireland Coleslaw S. aureus Satisfactc borderli: unsatisf. 100 to ~ unaccept hazardou [relend Coleslaw Vibrio parahaemolyticus Satisfacto not deter borderlir < 200 pr unsatisfa 200 to < unaccept Israel Dates Aerobic plate count 100,000 Israel Dates Coliforms 10 Israel Dates Molds 100 Israel Dates Salmonella spp. Not detect Ireland Dried fruit and Aerobic microorganisms Satisfacto~ vegetables at 30C Ireland Dried fruit and Aerobic microorganisms Borderline vegetables at 30C to < 1,0C Ireland Dried fruit and Aerobic microorganisms Unsatisfac vegetables at 30C 1,000,00 Ireland Dried fruit and B. cereus and B. subtilis Satisfacto~ vegetables group borderlin 1,000 to unsatisfa 10,000 to unaccept' Ireland Dried fruit and Campylobacter Satisfacto~ vegetables in 25 g, ~ present is

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INTERNATIONAL MICROBIOLOGICAL CRITERIA 327 Numerical Values as Given in Original Publications (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original Publications Application Legal Status Satisfactory: not detected in 25 g, unacceptable: present in 25 g Not specified Retail Guidelines Satisfactory: < 20, Not specified Retail Guidelines borderline: 20 to < 100, unsatisfactory 100 to < 10,000, unacceptable/potentially hazardous: 10,000 nolyticus Satisfactory: Not specified Retail Guidelines not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000 runt 100,000 M = value of standard, Not specified Mandatory n = 1, c = 0 10 M= value of standard, Not specified Mandatory n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 Not detectable in 20 g M= value of standard, Not specified Mandatory n = 1, c = 0 rganisms Satisfactory: < 100,000 Not specified Retail Guidelines rganisms Borderline: 100,000 Not specified Retail Guidelines to < 1,000,000 rganisms Unsatisfactory: Not specified Retail Guidelines 1,000,000 . subtilis Satisfactory: < 100, Not specified Retail Guidelines borderline: 1,000 to < 10,000, unsatisfactory: 10,000 to < 100,000, unacceptable: 100,000 Satisfactory: not detected Not specified Retail Guidelines in 25 g, unacceptable: present in 25 g continued

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348 TABLE E-5 Continued APPENDIX E Country Food Commodity Microorganisms Other Information or Metabolite Numerical as Given i: Publication or mL if n Ireland Salad Mixed, prepared Salmonella spp. Satisfacto in25 g, present i Ireland Salad Mixed, prepared S. aureus Satisfacto borderlir unsatisfa 100 to < unaccept hazardou Ireland Salad Mixed, prepared V. parahaemolyticus Satisfacto not deter borderlir < 200 pr unsatisfa 200 to < unaccept' Israel Salad Tehina type Aerobic plate count 1,000,000 Israel Salad Tehina type Coliforms 1,000 Israel Salad Tehina type Molds 100 Israel Salad Tehina type Salmonella spp. Not detec Israel Salad Tehina type S. aureus < 50 Israel Salad Made from Aerobic plate count 100,000 vegetable materials with chili pepper Israel Salad Made from Clostridium spp. 100 vegetable materials with chili pepper Israel Salad Made from Coliforms 100 vegetable materials with chili pepper Israel Salad Made from Molds 100 vegetable materials with chili pepper Israel Salad Made from Salmonella spp. Not detec vegetable materials with chili pepper Israel Salad Made from S. aureus 50 vegetable materials with chili pepper

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INTERNATIONAL MICROBIOLOGICAL CRITERIA 349 Numerical Values as Given in Original Publications (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original Publications Application Legal Status Satisfactory: not detected Not specified in 25 g, unacceptable: present in 25 g Satisfactory: < 20, Not specified borderline: 20 to < 100, Retail Guidelines Retail Guidelines unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000 ticus Satisfactory: Not specified Retail Guidelines not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000 runt 1,000,000 M= value of standard, Not specified Mandatory n = 1, c = 0 1,000 M= value of standard, Not specified Mandatory n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 Not detectable in 20 g M= value of standard, Not specified Mandatory n = 1, c = 0 < 50 M= value of standard, Not specified Mandatory n = 1, c = 0 runt 100,000 M = value of standard, Not specified Mandatory n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 Not detectable in 20 g M= value of standard, Not specified Mandatory n = 1, c = 0 50 M= value of standard, Not specified Mandatory n = 1, c = 0 continued

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350 TABLE E-5 Continued APPENDIX E Food Commodity Other Information Microorganisms or Metabolite Numerical as Given i: Publication or mL if n Israel Salad Made from S. faecalis 100 vegetable materials with chili pepper Israel Salad Made from Aerobic plate count 100,000 vegetable materials Israel Salad Made from Clostridium spp. 100 vegetable materials Israel Salad Made from Coliforms 100 vegetable materials Israel Salad Made from Molds 1,000 vegetable materials Israel Salad Made from Salmonella spp. Not detec vegetable materials Israel Salad Made from S. aureus 50 vegetable materials Israel Salad Made from S. aureus 100 vegetable materials New Zealand Salad Vegetable or fruits, Aerobic microorganisms m = 100,C excluding at 35C M= 1,0( combination with meat New Zealand Salad Vegetable or fruits, Coliforms faecal m = 100, excluding combination with meat New Zealand Salad Vegetable or fruits, Salmonella spp. m = 0 per excluding combination with meat New Zealand Salad Vegetable or fruits, Staphylococcus, m = 100, excluding coagulase positive combination with meat Norway Salad Containing Aerobic microorganisms m = 50,0C mayonnaise at 30C M= 100 Norway Salad Containing B. cereus m = 1,00C mayonnaise Norway Salad Containing Coliforms m = 10, A mayonnaise Norway Salad Containing L. monocytogenes Not detec mayonnaise Norway Salad Containing Salmonella spp. Not detec mayonnaise

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INTERNATIONAL MICROBIOLOGICAL CRITERIA 35 Numerical Values as Given in Original Publications (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original Publications Application Legal Status 100 M= value of standard, Not specified Mandatory n = 1, c = 0 runt 100,000 M = value of standard, Not specified Mandatory n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 1,000 M= value of standard, Not specified Mandatory n = 1, c = 0 Not detectable in 20 g M= value of standard, Not specified Mandatory n = 1, c = 0 50 M= value of standard, Not specified Mandatory n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 rganisms m = 100,000, n = 5, c = 2 Not specified Guidelines M = 1,000,000 m = 100, M = 1,000 n = 5, c = 2 m = 0 per 25 g n = 5, c = 0 m = 100, M = 1,000 n = 5, c = 2 tive rganlsms es m = 50,000, M = 100,000 m = 1,000, M = 10,000 n = 5, c = 2 n = 5, c = 2 m = 10, M = 100 n = 5, c = 2 Not detectable in 25 g n = 10, c = 1 Not detectable in 25 g n = 10, c = 0 Not specified Guidelines Not specified Guidelines Not specified Guidelines Date of Guidelines production Not standardized Guidelines Not standardized Guidelines Not standardized Guidelines Not standardized Guidelines continued

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352 TABLE E-5 Continued APPENDIX E Numerical as Given i: Microorganisms Publication Country Food Commodity Other Information or Metabolite or mL if n Norway Salad Containing S. aureus, enterotoxic m = 100, mayonnaise Sweden Salad Containing Salmonella spp. Not detec mayonnaise Sweden Salad Vegetable Salmonella spp. Not detec Sweden Salad Containing S. aureus m= 100, mayonnaise Sweden Salad Vegetable S. aureus m= 100, Switzerland Salad Ready-to-eat, E. cold 10 prepared leaf-salads without sauce Netherlands Salad and similar Enterobacteriaceae < 1,000 Netherlands Salad and similar Molds and yeasts < 10,000 Netherlands Salad and similar Pathogenic microorganisms Not detec Netherlands Salad and similar S. aureus < 500 New Zealand Seeds Cultured E. cold m = 0 New Zealand Seeds Cultured Salmonella spp. m = 0 per France Semi-preserves Pasteurized S. aureus Not detec Israel Sesame tahina Raw material Aerobic plate count 50,000 Israel Sesame tahina Raw material Coliforms 100 Israel Sesame tahina Raw material Mesophilic spore-forming 100 bacteria Israel Sesame tahina Raw material Molds 100 Israel Sesame tahina Raw material Salmonella spp. Not detec Israel Sesame tahina Raw material S. aureus 100 Norway Vegetable salads Raw, without Coliforms m = 10, A mayonnaise Cuba Vegetables Dried Coliforms < 100 Cuba Vegetables Dried Molds < 100 Cuba Vegetables Canned Sterility test Negative Cuba Vegetables Dried Yeasts < 100 France Vegetables Raw, ready-to-eat S. aureus m = 100, France Vegetables And preparations, B. cereus m = 1,00C ready-to-eat France Vegetables And preparations, C. perfringens m = 100, ready-to-eat France Vegetables Dehydrated/ Salmonella spp. Not detec lyophilized

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INTERNATIONAL MICROBIOLOGICAL CRITERIA 353 Numerical Values as Given in Original Publications (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original Publications Application Legal Status otoxic m = 100, M= 1,000 n = 5, c = 2 Not standardized Guidelines Not detectable in 10 g Not specified Retail Mandatory Not detectable in 10 g Not specified Retail Mandatory m = 100, M = 1,000 Not specified Point of Not specified production/retail m = 100, M = 1,000 Not specified Point of Not specified production/retail 10 Swiss food manual Swiss food manual Tolerance value CFU eae < 1,000 Not specified Consumption Mandatory ts < 10,000 Not specified Consumption Mandatory "oorganisms Not detectable Not specified Consumption Mandatory < 500 Not specified Consumption Mandatory m = 0 n = 5, c = 0 Not specified Guidelines m = 0 per 25 g n = 5, c = 0 Not specified Guidelines Not detectable in 1 g Two class plan Not specified Not specified runt 50,000 M = value of standard, Not specified Mandatory n = 1, c = 0 100 M = value of standard, Not specified Mandatory n = 1, c = 0 e-forming 100 M = value of standard, Not specified Mandatory n = 1, c = 0 100 M = value of standard, Not specified Mandatory n = 1, c = 0 Not detectable in 20 g M = value of standard, Not specified Mandatory n = 1, c = 0 100 M = value of standard, Not specified Mandatory n = 1, c = 0 m = 10, M= 100 Not specified Not standardized Guidelines < 100 n = 1 Not specified Mandatory < 100 n = 1 Not specified Mandatory Negative n = 1 Not specified Mandatory < 100 n = 1 Not specified Mandatory m = 100, M= 1,000 Not specified Not specified Not specified m = 1,000, M = 10,000 100 g: n = 5, c = 2 End of shelf life Mandatory m = 100, M = 1,000 100 g: n = 5, c = 2 End of shelf life Mandatory Not detectable in 25 g n = 5, c = 0 Retail Guidelines continued

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354 TABLE E-5 Continued APPENDIX E Numerica as Given Microorganisms Publicatic Country Food Commodity Other Information or Metabolite or mL if r ICMSF Vegetables Dried E. cold m= 100, ICMSF Vegetables Frozen, pH > 4.5 E. cold m = 100, Ireland Vegetables And vegetable meals, Aerobic microorganisms Satisfacto cooked at 30C Ireland Vegetables And vegetable meals, Aerobic microorganisms Borderlin cooked at 30C 10,000 t. Ireland Vegetables And vegetable meals, Aerobic microorganisms Unsatisfa~ cooked at 30C Ireland Vegetables And vegetable meals, B. cereus and B. subtilis Satisfactc, cooked group borderlir 1,000 to unsatisfa 10,000 t. unaccept Ireland Vegetables And vegetable meals, Campylobacter Satisfacto cooked in 25 g, present i Ireland Vegetables And vegetable meals, C. perfringens Satisfacto cooked borderlir unsatisfa 100 to < unaccept Ireland Vegetables And vegetable meals, E. cold Satisfacto cooked borderlin unsatisfa 100 to < unaccept hazardou Ireland Vegetables And vegetable meals, E. cold 0157 and other Satisfacto~ cooked VTEC in 25 g, present i~ Ireland Vegetables And vegetable meals, L. monocytogenes Satisfacto~ cooked in 25 g, l < 200 pr' unsatisfa 200 to < unaccept' Ireland Vegetables And vegetable meals, Listeria spp. Satisfacto~ cooked (not L. monocytogenes) not detec borderlin < 200 pr' unsatisfa 200 to < unaccept'

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INTERNATIONAL MICROBIOLOGICAL CRITERIA 355 Numerical Values as Given in Original Publications (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original PublicationC Application Legal Status m = 100, M = 1,000 n = 5, c = 2 Port of entry Guidelines m = 100, M = 1,000 n = 5, c = 2 Port of entry Guidelines rganisms Satisfactory: < 10,000 Not specified Retail Guidelines rganisms Borderline: Not specified Retail Guidelines 10,000 to < 100,000 rganisms Unsatisfactory: 100,000 Not specified Retail Guidelines . subtilis Satisfactory: < 100, Not specified Retail Guidelines borderline: 1,000 to < 10,000, unsatisfactory: 10,000 to < 100,000, unacceptable: 100,000 d other es To genes) Satisfactory: not detected Not specified Retail Guidelines in 25 g, unacceptable: present in 25 g Satisfactory: < 10, Not specified Retail Guidelines borderline: 10 to < 100, unsatisfactory: 100 to < 10,000, unacceptable: 100,000 Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000 Satisfactory: not detected Not specified Retail Guidelines in 25 g, unacceptable: present in 25 g Satisfactory: not detected Not specified Retail Guidelines in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000 Satisfactory: not detectable in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 10,000, unacceptable: 10,000 Not specified Retail Guidelines Not specified Retail Guidelines continued

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356 TABLE E-5 Continued APPENDIX E Country Food Commodity Microorganisms Other Information or Metabolite Numerical as Given i Publication or mL if n Ireland Vegetables And vegetable meals, Salmonella spp. Satisfacto cooked in 25 g, present i Ireland Vegetables And vegetable meals, S. aureus Satisfacto cooked borderlir unsatisfa 100 to < unaccept hazardou Ireland Vegetables And vegetable meals, V. parahaemolyticus Satisfacto cooked not deter borderlir < 200 pr unsatisfa 200 to < unaccept Israel Vegetables Canned Pathogenic bacteria Not detec Norway Vegetables Fresh Salmonella spp. m = 0, M Spain Vegetables Aerobic mesophilic 100 to 10 microorganisms Spain Vegetables Coliforms 100 to 10 Spain Vegetables E. cold 10 to 100 Spain Vegetables Molds 10 to 10,C Spain Vegetables Salmonella spp. Not detec Spain Vegetables Yeasts 10 to 10,C Sweden Vegetables Salmonella spp. Not detec Israel Vegetables and fruits Fresh Coliforms 10,000 Israel Vegetables and fruits Fresh Coliforms faecal 1,000 Israel Vegetables and fruits Fresh E. cold Not detec Israel Vegetables and fruits Fresh L. monocytogenes Not detec Israel Vegetables and fruits Fresh Salmonella spp. Not detec a ICMSF = International Commission on Microbiological Specifications for Foods. b m = analytical value that differentiates marginally acceptable quality from unacceptable quality, M = analytical value that differentiates good quality from marginally acceptable quality. c n = number of samples taken, maximum number of samples out of n that may exceed the value set form. SOURCE: WHO (2000).

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INTERNATIONAL MICROBIOLOGICAL CRITERIA 357 Numerical Values as Given in Original Publications (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original Publications Application Legal Status Satisfactory: not detected Not specified in 25 g, unacceptable: present in 25 g Satisfactory: < 20, Not specified borderline: 20 to < 100, Retail Guidelines Retail Guidelines unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000 ticus Satisfactory: Not specified Retail Guidelines not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000 eria Not detectable M = value of standard, Not specified Mandatory n = 1, c = 0 m = 0, M= 0 Not specified Not standardized Guidelines cilia 100 to 100,000 Not specified Not specified Recommendation 100 to 10,000 Not specified Not specified Recommendation 10 to 100 Not specified Not specified Recommendation 10 to 10,000 Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation 10 to 10,000 Not specified Not specified Recommendation Not detectable in 10 g Not specified Retail Mandatory 10,000 M= value of standard, Not specified Mandatory n = 1, c = 0 1 1,000 M= value of standard, Not specified Mandatory n = 1, c = 0 Not detectable M= value of standard, Not specified Mandatory n = 1, c = 0 es Not detectable in 25 g M= value of standard, Not specified Voluntary n = 1, c = 0 Not detectable in 20 g M= value of standard, Not specified Mandatory n = 1, c = 0 ale quality, he value set

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358 APPENDIX E REFERENCES Food Standards Australia New Zealand. 2003. Standard 1.6.1: Microbiological Limits for Food. Online. Available at http://www.foodstandards.gov.au/_srcfiles/Standardl61_Micro_v63.pdf. Accessed April 11, 2003. FSAI (Food Safety Authority of Ireland). 2001. Guidelines for the Interpretation of Results of Micro- biological Analysis of Some Ready-to-Eat Foods Sampled at Point of Sale. Online. Available at http://www.fsai.ie/service-contracts/guidance_notes/gn3.pdf. Accessed April 14, 2003. HPFB (Health Products and Food Branch). 2003. Standards and Guidelines for the Microbiological Safety of Food: An Interpretive Summary. Ottawa: Government of Canada. P. 12. ICMSF (International Commission on Microbiological Specifications for Food). 1978. Microorganisms in Foods 1. Their Significance and Methods of Enumeration, 2nd ed. Toronto: University of Toronto Press. ICMSF. 1986. The ICMSF sampling plans and recommended microbiological limits for vegetables, fruits, nuts and yeast 3. In: Microorganisms in Foods 2, Sampling for Microbial Analysis: Principles and Specific Applications, 2nd ed. Palo Alto, CA: ICMSF Blackwell Scientific Publications. Pp. 197-202. ISO (International Organization for Standardization). 1981. General Guidance for Detection of Salmonella. ISO 6579. Washington, DC: ISO. WHO (World Health Organization). 2000. Database of Microbiological Specifications for Selected Countries (2000). Online. Available at http://www.who.dk/foodsafety/Microbiological/ 20020418_8. Accessed March 7, 2003.