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Appendix E Microbiological Criteria for Foods Purchased by the Military TABLE E-l Microbiological Criteria for Dehydrated Cooked Food Item Specification Limit per gram Number APCa E. cold Beef stew MIL-B-43404D 1977 Beef with rice MIL-B-43750-F 1980 Chicken and chicken products MIL-C-43135H 1981 Chicken, diced, compressed MIL-C-44052 1981 Chicken with rice MIL-C-43289E Proposed criteria for theseitemsb 1980 n = 5 n = 5 Chili con came KIIL-C-43287F c = 1 c = 1 1981 m = 75,000 m < 3 Escalloped potatoes with pork MIL-E-43749F M = 150,000 M s 20 1979 Hash, beef MIL-H-43224G 1981 Patties, pork MIL-P-44069 1982 Patties, beef MIL-B-44078 1982 Spaghetti with meat sauce MIL-S-43275F 1979 aAerobic plate count. b3-class attribute plan (ICMSF, 1974, 1985): n = number of sample units. c = number of marginal quality units allowed. m = bacterial count that separates good from marginal quality. M = bacterial count that separates marginal from defective quality. Values above M are unacceptable. 387
388 C: C~ ~ ~ o o C) E .~ X . Ct - ._ ~Ct .c 3 Ct · o o o . o . Ct . C) V) Z ¢ ~ o Ct Ct - o Ct C~ o ~ 1 °^ ° 1 1 1 1 ~1 1 o o 88 o o o V~ ~ r~ z 1 1 1 1 z 1 1 1 z o o o _ _ _ Io o o o ooo _ _ _ _ _ _ C~ o o o o o o o o o o o o o o o ~ o o o o 0 - 00 ~ o O m ~ _ o _ ~D t ~ ~ ~ ~ ~ ~ ~ ~- _ ~ _ ~ _ ~ _ ~ _ ~ _ ~ _ ~ _ . a . ~ ~, E o a v ~ ~ O ~ °ED = O~ 0 ~ C) =,~ m<fizz
389 :: 3 Ct V) So ~= 3 ~ ~ ~ A: . ~ E ~ 1 Io o Cal _ - a 1 1 1 1 1 1 1 ° 1 ° o1 o 0 0 So 0 Oo Oo . . Vl Vl it,,o o G O O O O .= I:: O o I C: L4 lo,a ~ ~ ~ ~ ~ _ ~_ ~ _ - , - ~ ~ m ~ m ~ I' An ~ ~ V ~ LO ~ ~ °- ~. ~ ~ .; .= ~ z Ct ~C ~ ~ ~ ~ ~ ~ O ~ ~ ~ ~ ~ Y A '' ~ ~ ~ ~=
390 c o ~ - - ~ 'e Be o 6 ._ X Ct - o 3 Ct V) o CD ~ ~ Ct a go 8 o~ o o . C) ~ ,r, C) ~ CQ A ~3 ED 1 1 1 o o o o _ ~_ _ o o o r o o o o o ~ ~D ~ ~ ') ~ U ~ t_ b_ ~ ~ 0N ~ ~ 1 _ 1 _ 1 _I C ·C C O ~ ~ ~ g g ^- ~ a~ _ cL.-O =~ ~O ~ O ^= _ ;~~ C ~ ·C S ~t r ·C ,= ·C -~-~ ~-6-~- C ~ ~(Q . o ~ , o .o ~ =.= O _ ~ea ~ ~ ,C D C, 2 cn
391 Cal ;^ al :: Ct C~ o e~ o o = - _ o - o · _ C~ · _ 3 _ s~ V ·X l ~ - o ~ e~ a, Ct - o V, V v . ~o ) a., D ~ _t V, ~ 000000 U~ U~ 04 oo 00 00 a' Z Z ~ ~ ~ Z ~ 1 - o O O O O O O O O O O O O O O O O O O O O O U~ O O O O O _ ', o LU V V _ _ V, C~ ~a,, O D ~ c~5 Ce ~ oO ~ . ~, ~ ~ 3 ~ ~ ~ x f: ° ° ~oc, ~ ~ o _ C~ ~ 3 .. ~ c~ a ~ C) ._ ~ ', Ct ~ ~
392 Cal o cn ao o .~ D U) V . . - ~S: ;> C) 4_ D ~ 2 ° ~ C,, sit . _ on as I Ct U) o Cal Ct C) ._ D ._ 00 I: In con ~- Ct Vat c~ ~ O ~ lo, ~ a' Ct 11 BUT c:Z Vl In . _ . . - .~ Q. In ·ct 11 I. aZ Vl of - to <, o lo Vl 11 ~ 'd ~ Vl ~ - to be to ~Vl o 11 - 't ~ Vl ~ ;~= ~ a: {e Cal a~ c ~ 5 ~ ~ cn ~ . _ a~ ~ a' ct ~ CL C~ oo - 8 V' ~ ·= ·: o ~ ~ Q. . S-= ~ 11 cts V,
APPENDIX E TABLE E-6 Microbiological Criteriaa for Candy and Chocolate Confections 393 Item Specification Number Salmonellaeb Chocolate-coated (Type A; sugar, pan- coated confections: Chocolate discs (Type VI); enriched sweet chocolate with almonds, buttercrunch or toffee (Type VII); fudge bar, chocolate, survival (Type VIII) Z-C-2104 1979 Negative aSampling plan: MIL-STD-105. bPer 25 grams.
394 D Cal limo Ct _ O Ct t1-°d Cal C) 2 c ~ E ~ - Cat o Ct .= as - Ct C) · _ o · _ 2 .o o = CON C) ~ D En 8 8 on o o _ Cal to to to o o V U~ ax 0= ~ _ g o o ~L~ ~- `,~ -[.L1-[,~ ~ P-'- L~ ~: '_ ~o _d -2 ~ 2 ~ ~o ~ 2 ~ ~ a ~ O ~ 0 ~m m ~ o . - .= Q Ct ._ o C1 cn cn ~D o E ~ Cv) ~ =\ 2 52 C
