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Scientific Criteria to Ensure Safe Food (2003)

Chapter: Appendix E: International Microbiological Criteria

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Suggested Citation:"Appendix E: International Microbiological Criteria." Institute of Medicine and National Research Council. 2003. Scientific Criteria to Ensure Safe Food. Washington, DC: The National Academies Press. doi: 10.17226/10690.
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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).

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

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

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

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

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 30°C Ireland Dried fruit and Aerobic microorganisms Borderline vegetables at 30°C to < 1,0C Ireland Dried fruit and Aerobic microorganisms Unsatisfac vegetables at 30°C 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

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

328 TABLE E-5 Continued APPENDIX E Country Food Commodity Other Information Microorganisms or Metabolite Numerica as Given Publicatic or mL if r Ireland Dried fruit and vegetables Ireland Dried fruit and vegetables Ireland Ireland Dried fruit and vegetables Dried fruit and vegetables Ireland Dried fruit and vegetables Ireland Ireland Dried fruit and vegetables Dried fruit and vegetables Ireland Dried fruit and vegetables Israel Dried plums C. perfringens E. cold E. cold 0157 and other VTEC L. monocytogenes Listeria spp. (not L. monocytogenes) Salmonella spp S. aureus V. parahaemolyticus Aerobic plate count Satisfactc borderli: unsatisf. 100 to unaccep Satisfactc borderli: unsatisfa 100 to < unaccept hazardou Satisfacto in25 g, present: Satisfactc, in25 g, < 200 pr unsatisf 200 to < unaccept, Satisfacto detectab] borderlir. in 25 g, 200 to < unaccept, Satisfacto~ in 25 g, present i~ Satisfacto~ borderlin unsatisfa 100 to < unaccept hazardou Satisfacto~ in 25 g, l < 200 pr' unsatisfa 200 to < unaccept, 100,000

INTERNATIONAL MICROBIOLOGICAL CRITERIA 329 Numerical Values as Given in Original Publications (in cfu/g or mL if not specified) Sampling Plan as Given in Original Publications Point of Application Legal Status d other es To genes) ticus runt Satisfactory: < 10, borderline: 10 to < 100, unsatisfactory: 100 to < 10,000, unacceptable: 10,000 Satisfactory: < 20, Not specified Retail Guidelines 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 Not specified Retail Guidelines detectable in 25 g,: borderline: < 200 present in 25 g, unsatisfactory: 200 to < 10,000, unacceptable: 10,000 Satisfactory: not detected Not specified Retail Guidelines in 25 g, unacceptable: present in 25 g 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, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000 100,000 Not specified Retail Guidelines Not specified Retail Guidelines M= value of standard, n = 1, c = 0 Not specified Mandatory continued

330 TABLE E-5 Continued APPENDIX E Numerical as Given i: Microorganisms Publication Food Commodity Other Information or Metabolite or mL if n Israel Dried plums Coliforms 100 Israel Dried plums Molds 100 Israel Dried plums Salmonella spp. Not detec Israel Dried vegetables Aerobic plate count 100,000 Israel Dried vegetables Coliforms 1,000 Israel Dried vegetables Coliforms 10,000 (if Israel Dried vegetables Molds 500 Israel Dried vegetables Salmonella spp. Not detec Israel Dried vegetables Including onion Coliforms 100 and garlic Israel Dried vegetables Including onion Enterococci 500 and garlic Israel Dried vegetables Including onion E. cold O and garlic Israel Dried vegetables Including onion Mesophilic spore-forming 10,000 and garlic bacteria Israel Dried vegetables Including onion Molds 10,000 and garlic Israel Dried vegetables Including onion Salmonella spp. Not detec and garlic Israel Dried vegetables Including onion and Yeasts 100 garlic in soya product ICMSF Frozen fruits pH > 4.5 E. cold m = 100, Israel Frozen fruits Coliforms 10 Israel Frozen fruits Molds 10 Israel Frozen fruits Salmonella spp. Not detec Spain Frozen fruits Aerobic mesophilic 500,000 microorganisms Spain Frozen fruits Anaerobic 10 sulphite-reducing bacteria Spain Frozen fruits Coliforms 100 to 30 Spain Frozen fruits E. cold 10

INTERNATIONAL MICROBIOLOGICAL CRITERIA 33 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 = 0 100 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 runt 100,000 M = value of standard, Not specified Mandatory n = 1, c = 0 1,000 M= value of standard, Not specified Mandatory n = 1, c = 0 10,000 (if E. cold = 0) M= value of standard, Not specified Mandatory n = 1, c = 0 500 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 = 0 500 M= value of standard, Not specified Mandatory n = 1, c = 0 0 M= value of standard, Not specified Mandatory n = 1, c = 0 e-forming 10,000 M = value of standard, Not specified Mandatory n = 1, c = 0 10,000 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 = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 m = 100, M = 1,000 n = 5, c = 2 Port of entry Guidelines 10 M= value of standard, Not specified Mandatory n = 1, c = 0 10 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 cilia 500,000 Not specified Not specified Recommendation Us 10 Not specified Not specified Recommendation ng bacteria 100 to 300 Not specified Not specified Recommendation 10 Not specified Not specified Recommendation continued

332 TABLE E-5 Continued APPENDIX E Numerical as Given i: Microorganisms Publication Food Commodity Other Information or Metabolite or mL if n Spain Frozen fruits Molds 100 Spain Frozen fruits Psychrotrophic count 500,000 Spain Frozen fruits Salmonella spp. Not detec Spain Frozen fruits Shigella spp. Not detec Spain Frozen fruits S. aureus 100 Spain Frozen fruits Yeasts 100 Israel Frozen vegetables Aerobic plate count 500,000 Israel Frozen vegetables Coliforms 500 Israel Frozen vegetables Molds 100 Israel Frozen vegetables Salmonella spp. Not detec Israel Frozen vegetables Streptococcus faecalis 100 Spain Frozen vegetables Aerobic mesophilic 500,000 microorganisms Spain Frozen vegetables Anaerobic 10 sulphite-reducing bacteria Spain Frozen vegetables Coliforms 100 to 30 Spain Frozen vegetables E. cold 10 Spain Frozen vegetables Molds 100 Spain Frozen vegetables Psychrotrophic count 500,000 Spain Frozen vegetables Salmonella spp. Not detec Spain Frozen vegetables Shigella spp. Not detec Spain Frozen vegetables S. aureus 100 Spain Frozen vegetables Yeasts 100 Israel Fruit drink Bases for preparation Lactic acid bacteria 10 of heat-treated or preserved products Israel Fruit drink Bases for preparation Molds 10 of frozen products Israel Fruit drink Bases for preparation Molds 10 of heat-treated or preserved products Israel Fruit drink Bases for preparation Yeasts 1,000 of frozen products Norway Fruit ice Aerobic microorganisms m = 1,00C at 30°C Norway Fruit ice Coliforms m = 0, M Norway Fruit ice Molds m = 100, Norway Fruit ice Yeasts m = 100,

INTERNATIONAL MICROBIOLOGICAL CRITERIA 333 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 Not specified Not specified Recommendation count 500,000 Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation 100 Not specified Not specified Recommendation 100 Not specified Not specified Recommendation runt 500,000 M= value of standard, Not specified Mandatory n = 1, c = 0 500 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 ecalis 100 M = value of standard, Not specified Mandatory n = 1, c = 0 cilia 500,000 Not specified Not specified Recommendation Us 10 Not specified Not specified Recommendation ng bacteria 100 to 300 Not specified Not specified Recommendation 10 Not specified Not specified Recommendation 100 Not specified Not specified Recommendation count 500,000 Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation 100 Not specified Not specified Recommendation 100 Not specified Not specified Recommendation aria 10 M = value of standard, Not specified Mandatory n = 1, c = 0 10 M= value of standard, Not specified Mandatory n = 1, c = 0 10 M= value of standard, Not specified Mandatory n = 1, c = 0 1,000 M= value of standard, Not specified Mandatory n = 1, c = 0 rganisms m = 1,000, M= 10,000 Not specified Not standardized Guidelines m = 0, M= 10 Not specified Not standardized Guidelines m = 100, M= 1,000 Not specified Not standardized Guidelines m = 100, M= 1,000 Not specified Not standardized Guidelines continued

334 TABLE E-5 Continued APPENDIX E Food Commodity Other Information Microorganisms or Metabolite Numerical as Given i: Publication or mL if n Cuba Fruit juices Refrigerated Coliforms < 100 Cuba Fruit juices Canned Commercially sterile Commerc: Cuba Fruit nectars Canned Commercially sterile Commerc: New Zealand Grains Cultured E. cold m = 0 New Zealand Grains Cultured Salmonella spp. m = 0 per New Zealand Herbs Aerobic microorganisms m = 500,C at 35°C M= 5,00( New Zealand Herbs B. cereus m = 1,00C New Zealand Herbs C. perfringens m = 100, New Zealand Herbs Coliforms faecal m = 10, A. New Zealand Herbs Salmonella spp. m = 0 per New Zealand Herbs Staphylococcus coagulase m = 100, positive Spain Honey Aerobic mesophilic 10,000 microorganisms Spain Honey Enterobacteriaceae Not detec Spain Honey E. cold Not detec Spain Honey Molds 100 Spain Honey Pathogenic bacteria Not detec Spain Honey Toxins, microbial Not detec Spain Honey Salmonella spp. Not detec Spain Honey Shigella spp. Not detec Israel Ketchup and Molds Less than tomato products containir Israel Marzipan Molds 100 Spain Marzipan Enterobacteriaceae 100 Spain Marzipan E. cold Not detec Spain Marzipan Molds 1,000 Spain Marzipan Salmonella spp. Not detec Spain Marzipan Shigella spp. Not detec Spain Marzipan S. aureus Not detec Spain Marzipan S. aureus enterotoxic Not detec Spain Marzipan Yeasts 1,000 Spain Nougat S. aureus enterotoxic Not detec Norway Nuts Shelled, almonds etc. Salmonella spp. m = 0, M ICMSF Peanut butters and Salmonella spp. m = 0 other nut butters ICMSF Peanut butters and Salmonella spp. m = 0 other nut butters used in high moisture food Spain Preserves Salted, pasteurized Aerobic mesophilic 10,000 microorganisms

INTERNATIONAL MICROBIOLOGICAL CRITERIA 335 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 n = 1 Not specified Mandatory terile Commercially sterile n = 1 Not specified Mandatory terile Commercially sterile n = 1 Not specified Mandatory m = 0 n = 5, c = 0 Not specified Guidelines m = 0 per 25 g n = 5, c = 0 Not specified Guidelines rganisms m = 500,000, n = 5, c = 2 Not specified Guidelines M = 5,000,000 m = 1,000, M= 10,000 n = 5, c = 2 Not specified Guidelines m = 100, M= 1,000 n = 5, c = 2 Not specified Guidelines .1 m = 10, M= 100 n = 5, c = 2 Not specified Guidelines m = 0 per 25 g n = 5, c = 0 Not specified Guidelines coagulase m = 100, M= 1,000 n = 5, c = 2 Not specified Guidelines cilia 10,000 Not specified Not specified Mandatory Us eae Not detectable Not specified Not specified Mandatory Not detectable Not specified Not specified Mandatory 100 Not specified Not specified Mandatory eria Not detectable Not specified Not specified Mandatory al Not detectable Not specified Not specified Mandatory Not detectable in 25 g Not specified Not specified Mandatory Not detectable in 25 g Not specified Not specified Mandatory Less than 25% of field M= value of standard, Not specified Mandatory containing molds n = 1, c = 0 100 M= value of standard, Not specified Mandatory n = 1, c = 0 eae 100 Not specified Not specified Mandatory Not detectable Not specified Not specified Mandatory 1,000 Not specified Not specified Mandatory Not detectable in 25 g Not specified Not specified Mandatory Not detectable in 25 g Not specified Not specified Mandatory Not detectable Not specified Not specified Mandatory Toxic Not detectable Not specified Retail/production Not specified 1,000 Not specified Not specified Mandatory Toxic Not detectable Not specified Retail/production Not specified m = 0, M= 0 Not specified Not standardized Guidelines m = 0 n = 10, c = 0 Port of entry Guidelines m = 0 n = 20, c = 0 Port of entry Guidelines cilia 10,000 Not specified Not specified Recommendation continued

336 TABLE E-5 Continued APPENDIX E Food Commodity Other Information Microorganisms or Metabolite Numerical as Given i: Publication or mL if n Spain Preserves Salted, Aerobic mesophilic 100,000 nonpasteurized, microorganisms with or without oil Spain Preserves Salted, smoked, Aerobic mesophilic 100,000 nonpasteurized microorganisms Spain Preserves Salted, pasteurized Clostridium spp., Not detec sulphite reducing Spain Preserves Salted, Clostridium spp., Not detec nonpasteurized, sulphite reducing with or without oil Spain Preserves Salted, smoked, Clostridium spp. Not detec nonpasteurized sulphite reducing Spain Preserves Salted, pasteurized Enterobacteriaceae Not detec Spain Preserves Salted, Enterobacteriaceae 10 nonpasteurized, with or without oil Spain Preserves Salted, smoked, Enterobacteriaceae 10 nonpasteurized Spain Preserves Salted, pasteurized E. cold Not detec Spain Preserves Salted, E. cold Not detec nonpasteurized, with or without oil Spain Preserves Salted, smoked, E. cold Not detec nonpasteurized Spain Preserves Salted, pasteurized Salmonella spp. Not detec Spain Preserves Salted, Salmonella spp. Not detec nonpasteurized, with or without oil Spain Preserves Salted, smoked, Salmonella spp Not detec nonpasteurized Spain Preserves Salted, pasteurized Shigella spp. Not detec Spain Preserves Salted, Shigella spp. Not detec nonpasteurized with or without oil Spain Preserves Salted, smoked, Shigella spp. Not detec nonpasteurized Spain Preserves Salted, pasteurized S. aureus Not detec Spain Preserves Salted, S. aureus Not detec nonpasteurized, with or without oil Spain Preserves Salted, smoked, S. aureus Not detec nonpasteurized

INTERNATIONAL MICROBIOLOGICAL CRITERIA 337 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 . . Lilac . . lilac .ng 100,000 100,000 Not detectable Not specified Not specified Not specified Not specified Not specified Not specified Recommendation Recommendation Recommendation ., Not detectable Not specified Not specified Recommendation .ng Not detectable Not specified Not specified Recommendation .ng eae Not detectable Not specified Not specified Recommendation eae 10 Not specified Not specified Recommendation eae 10 Not specified Not specified Recommendation Not detectable Not specified Not specified Recommendation Not detectable Not specified Not specified Recommendation Not detectable Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation Not detectable in 25 g Not specified Not specified Recommendation Not detectable Not specified Not specified Recommendation Not detectable Not specified Not specified Recommendation Not detectable Not specified Not specified Recommendation continued

338 TABLE E-5 Continued APPENDIX E Numerical as Given i Microorganisms Publication Food Commodity Other Information or Metabolite or mL if n Israel Raisins Aerobic plate count 100,000 Israel Raisins Coliforms 100 Israel Raisins Molds 100 Israel Raisins Salmonella spp. Not detec New Zealand Ready-to-eat New Zealand Ready-to-eat All components cooked in manufacturing process Some components not cooked in manufacturing process Aerobic microorganisms at 35°C Aerobic microorganisms at 35°C m= 10,0C M= 100 m= 100,C M = 500 (e.g., sandwiches) New Zealand Ready-to-eat All components B. cereus m = 100, cooked in manufacturing process New Zealand Ready-to-eat Some components B. cereus m =100, A not cooked in manufacturing process (e.g., sandwiches) New Zealand Ready-to-eat All components Campylobacter m = 0 per cooked in manufacturing process New Zealand Ready-to-eat Some components Campylobacter m = 0 per not cooked in manufacturing process (e.g., sandwiches) New Zealand Ready-to-eat All components C. perfringens m = 100, cooked in manufacturing process New Zealand Ready-to-eat Some components C. perfringens m = 100, not cooked in manufacturing process (e.g., sandwiches) New Zealand Ready-to-eat All components E. cold m = 0 cooked in manufacturing process New Zealand Ready-to-eat Some components Coliforms faecal m = 10, A not cooked in manufacturing process (e.g., sandwiches)

INTERNATIONAL MICROBIOLOGICAL CRITERIA 339 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 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 Not detectable in 20 g M= value of standard, Not specified Mandatory n = 1, c = 0 rganisms m = 10,000, n = 5, c = 2 Not specified Guidelines M = 100,000 rganisms m = 100,000, n = 5, c = 2 Not specified Guidelines M = 500,000 m = 100, M = 1,000 n = 5, c = 2 m =100, M = 1,000 n = 5, c = 2 m = 0 per 10 g n = 5, c = 0 m = 0 per 10 g n = 5, c = 0 m = 100, M = 1,000 n = 5, c = 2 m = 100, M = 1,000 n = 5, c = 2 Not specified Guidelines Not specified Guidelines Not specified Guidelines Not specified Guidelines Not specified Guidelines Not specified Guidelines m = 0 n = 5, c = 0 Not specified Guidelines m = 10, M = 100 n = 5, c = 2 Not specified Guidelines continued

340 TABLE E-5 Continued APPENDIX E Country Food Commodity Microorganisms Other Information or Metabolite Numerical as Given i Publication or mL if n New Zealand Ready-to-eat All components L. monocytogenes m = 0 per cooked in manufacturing process New Zealand Ready-to-eat Some components L. monocytogenes m = 0 per not cooked in manufacturing process (e.g., sandwiches) New Zealand Ready-to-eat All components Salmonella spp. m = 0 per cooked in manufacturing process New Zealand Ready-to-eat Some components Salmonella spp. m = 0 per not cooked in manufacturing process (e.g., sandwiches) New Zealand Ready-to-eat All components Staphylococcus, m = 100, cooked in coagulase positive manufacturing process New Zealand Ready-to-eat Some components Staphylococcus, m = 100, not cooked in coagulase positive manufacturing process (e.g., sandwiches) Canada Ready-to-eat foods Supporting growth L. monocytogenes < 100 of Listeria monocytogenes with refrigerated shelf-life < 10 days and all ready-to-eat foods not supporting growth, produced under Good Manufacturing Practices (GMP) Canada Ready-to-eat foods Supporting growth L. monocytogenes < 100 of L. monocytogenes with refrigerated shelf-life < 10 days and all ready-to-eat foods not supporting growth, produced Ireland Rice under no or inadequate GMP Aerobic microorganisms at 30°C Satisfacto

INTERNATIONAL MICROBIOLOGICAL CRITERIA 34 Numerical Values as Given in Original Publicationb (in cfu/g Sampling Plan as Given Point of or mL if not specified) in Original Publications Application Legal Status es es five five m = 0 per 25 g n = 5, c = 0 m = 0 per 25 g n = 5, c = 0 m = 0 per 25 g n = 5, c = 0 m = 0 per 25 g n = 5, c = 0 m = 100, M = 1,000 n = 5, c = 2 m = 100, M = 1,000 n = 5, c = 2 Not specified Guidelines Not specified Guidelines Not specified Guidelines Not specified Guidelines Not specified Guidelines Not specified Guidelines es < 100 n = 5 Manufacturing Allow sale level es < 100 n = 5 Manufacturing Recall or level stop sale rganlsms Satisfactory: < 100,000 Not specified Retail Guidelines continued

342 TABLE E-5 Continued APPENDIX E Country Food Commodity Other Information Microorganisms or Metabolite Numerics as Given Publicati' or mL if Ireland Rice Ireland Rice Ireland Rice Ireland Rice Ireland Rice Ireland Rice Ireland Rice Ireland Rice Ireland Rice Ireland Rice Aerobic microorganisms at 30°C Aerobic microorganisms at 30°C B. cereus and B. subtilis group Campylobacter C. perfringens E. cold E. cold 0157 and other VTEC L. monocytogenes Listeria spp. (not L. monocytogens) Salmonella spp. Borderline < 1,000 Unsatisfa 1,000,0( Satisfactc borderli: < 10,004 10,000 t unaccep Satisfactc in25 g, present i Satisfacto borderlir unsatisfa 100 to < unaccept Satisfacto borderlir unsatisfa 100 to < unaccept hazardou Satisfacto~ in 25 g, present i~ Satisfacto~ in 25 g, l < 200 pr' unsatisfa 200 to < unaccept Satisfacto~ detectabl borderlir. < 200 pr' unsatisfa 200 to < unaccept' Satisfacto~ in 25 g, present i~

INTERNATIONAL MICROBIOLOGICAL CRITERIA 343 Numerical Values as Given in Original Publications (in cfu/g or mL if not specified) Sampling Plan as Given in Original Publications Point of Application Legal Status rganlsms rganlsms . subtilis d other es Tog ens) Borderline: 100,000 to < 1,000,000 1,000,000 Satisfactory: < 100, 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, Not specified Retail Guidelines 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 Satisfactory: not detected Not specified Retail Guidelines in 25 g, unacceptable: present in 25 g Not specified Retail Guidelines Not specified Retail Guidelines Not specified Retail Guidelines Not specified Retail Guidelines continued

344 TABLE E-5 Continued APPENDIX E Numerical as Given i: Country Food Commodity Microorganisms Other Information or Metabolite Publication or mL if n Ireland Rice S. aureus Satisfacto borderlir unsatisfa 100 to < Ireland Rice Netherlands Rice and rice products V. parahaemolyticus Prepared, to be Aerobic microorganisms heated before unaccept hazardou Satisfacto in 25 g, < 200 pr unsatisfa 200 to < unaccept < 1,000,0~ sale/consumption Netherlands Rice and rice products Prepared, to be Aerobic microorganisms < 100,00C heated by consumer after sale Netherlands Rice and rice products Prepared, to be Pathogenic Not detec heated before microorganisms sale/consumption Netherlands Rice and rice products Prepared, to be Pathogenic Not detec heated by consumer microorganisms after sale Netherlands Rice and rice products Prepared, to be S. aureus < 500 heated before Netherlands Rice and rice products Netherlands Rice and rice products sale/consumption Prepared, to be S. aureus heated by consumer after sale Prepared, to be Toxins, microbial heated before < 500 Not detec sale/consumption Netherlands Rice and rice products Prepared, to be Toxins, microbial Not detec heated by consumer after sale Netherlands Rice and rice products Ready for Aerobic microorganisms < 10,000 Netherlands Rice and rice products Netherlands Rice and rice products Netherlands Rice and rice products consumption Ready for Enterobacteriaceae consumption Ready for Pathogenic . . . consumption microorganisms Ready for S. aureus consumption Not detec Not detec Not detec

INTERNATIONAL MICROBIOLOGICAL CRITERIA 345 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 ticus rganlsms Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000 Satisfactory: not detected Not specified in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000 < 1,000,000 Not specified Not specified Retail Guidelines Retail Guidelines Retail Mandatory rganisms < 100,000 Not specified Retail Mandatory Not detectable Not specified Retail Mandatory Us Not detectable Not specified Retail Mandatory Us < 500 Not specified Retail Mandatory < 500 Not specified Retail Mandatory al Not detectable Not specified Retail Mandatory al Not detectable Not specified Retail Mandatory < 10 000 Not specified Consumption Mandatory rganlsms , eae Not detectable in 0.1 g Not specified Consumption Mandatory Not detectable Not specified Consumption Mandatory Not detectable in 0.1 g Not specified Consumption Mandatory continued

346 TABLE E-5 Continued APPENDIX E Food Commodity Other Information Microorganisms or Metabolite Numerica as Given Publicatic or mL if r Netherlands Rice and rice products Ireland Ireland Ireland Ireland Salad Salad Salad Salad Ireland Salad Ireland Salad Ireland Salad Ireland Salad Ireland Salad Ireland Salad Ready for consumption Mixed, prepared Mixed, prepared Mixed, prepared Mixed, prepared Toxins, microbial Aerobic microorganisms at 30°C Aerobic microorganisms at 30°C Aerobic microorganisms at 30°C B. cereus and B. subtilis group Mixed, prepared Campylobacter Mixed, prepared C. perfringens Mixed, prepared E. cold Mixed, prepared E. cold 0157 and other VTEC Mixed, prepared L. monocytogenes Mixed, prepared Listeria spp. (not L. monocytogens) Not deter Satisfacto Borderlin < 10,004 Unsatisfa' 10,000,0 Satisfacto borderlir < 10,00C 10,000 t. unaccept Satisfacto in25 g, present i Satisfacto borderlir unsatisfa 100 to < unaccept Satisfacto borderlir. unsatisfa 100 to < unaccept hazardou Satisfacto] in 25 g, l present i] Satisfacto] in 25 g, l < 200 pr' unsatisfa 200 to < unacceptl Satisfacto] not detec borderlin < 200 pr' unsatisfa 200 to < unaccept

INTERNATIONAL MICROBIOLOGICAL CRITERIA 347 Numerical Values as Given in Original Publications (in cfu/g or mL if not specified) Sampling Plan as Given in Original PublicationC Point of Application Legal Status rganlsms rganlsms rganlsms . subtilis d other es Tog ens) Not detectable Not specified Satisfactory: < 1,000,000 Not specified Borderline: 1,000,000 to Not specified < 10,000,000 Unsatisfactory: 10,000,000 Satisfactory: < 100, Not specified 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, 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 Consumption Retail Retail Retail Retail Mandatory Guidelines Guidelines Guidelines Guidelines Not specified Retail Guidelines Not specified Retail Guidelines Not specified Retail Guidelines continued

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

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

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 35°C 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 30°C 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

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

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

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

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 30°C Ireland Vegetables And vegetable meals, Aerobic microorganisms Borderlin cooked at 30°C 10,000 t. Ireland Vegetables And vegetable meals, Aerobic microorganisms Unsatisfa~ cooked at 30°C 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'

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

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).

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

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.

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Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints.

Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safety—including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

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