An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients (1985) / Chapter Skim
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D Excerpts from the Regulations Pursuant to the Food and Drugs Act, a Statute of the Government of Canada
D Excerpts from the Regulations Pursuant to the Food and Drugs Act, a Statute of the Government of Canada
Pages 377-386
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From page 377... ...
n = number of sample units per lot c = number of positive samples or marginal samples permitted m - population level determining marginal acceptance M-population level above which sample is unsatisfactory 377 Cocoa or powdered cocoa shall be free from bacteria of the genus Salmonella, as determined by the official method. n = lO, c = 0, m = 0 No person shall sell chocolate, plain chocolate, bitter chocolate, chocolate liquor, sweet chocolate, sweet chocolate coating, milk chocolate, sweet milk chocolate, milk chocolate coating or sweet milk chocolate coating unless it is free from bacteria of the genus Salmonella, as determined by the official method.
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From page 378... ...
n=5, c=2, m=Sx 104, M= 106 No person shall sell cheese, including cheese curd, made from a pasteurized source if the cheese contains more than lOO Escherichia cold per gram as determined by the official method. n=5, c=2, m= 100, M=2,000 No person shall sell cheese, including cheese curd, made from a pasteurized source if the cheese contains more than 100 Staphylococcus aureus per gram as determined by the official method.
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From page 379... ...
water Regulation and Sampling Plan No person shall sell cheese, including cheese curd, made from an unpasteurized source if the cheese contains more than 1,000 Staphylococcus aureus per gram as determined by the official method. n=5, c=2, m= 1,000, M= 10,000 No person shall sell cottage cheese or creamed cottage cheese that contains more than 10 coliform bacteria per gram as determined by the official method.
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From page 380... ...
or flour No person shall sell water in sealed containers, other than water represented as mineral water or spring water if it contains any coliform bacteria as determined by the official method, subject to the tolerances permitted therein. n=10, c=1, m=O, M=10/100 ml No person shall sell water in sealed containers, other than water represented as mineral water or spring water if it contains more than 100 aerobic bacteria per millilitre as determined by the official method, subject to the tolerances permitted therein.
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From page 381... ...
n = 10, c = 0, m = 0 No person shall sell canned tomatoes, tomato juice or a vegetable juice that contains mould filaments in more than 25 percent of the microscopic fields when examined by the official method. No person shall sell tomato puree, tomato paste, tomato pulp or tomato catsup that contains mould filaments in more than 50 percent of the microscopic fields when examined by the official method.
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From page 382... ...
. Cheese, including cheese curd, that is not made from a pasteurized source may be used as an ingredient in any food providing such food is manufactured or processed so as to pasteurize the cheese in the manner described in the definition "pasteurized source." ["Pasteurized source" according to B.08.030 means milk, skim milk, cream, reconstituted milk powder, reconstituted skim milk powder or any combination thereof that has been pasteurized by being held at a temperature of not less than 61.6°C for a period of not less than 30 minutes, or for a time and temperature that is equivalent thereto in phosphatase destruction as determined by the official method.
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From page 383... ...
it has been maintained continuously in the frozen state and the label carries a statement on the main panel to the effect that the product is perishable and must be kept frozen; c) it contains a Class I preservative or appropriate mixtures thereof in accordance with good manufacturing practice and has been heat processed after or at
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From page 384... ...
or higher. No person shall sell smoked marine and fresh water animals and their products or marine and fresh water animals and their products to which liquid smoke flavour has been added that is packed in a container sealed to exclude air unless it
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From page 385... ...
When the meat binder is used in accordance with label instructions, whether potassium nitrate or sodium nitrate are used separately or in combination, the total amount of such nitrates thereby added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat byproducts shall not exceed 0.32 ounce per 100 pounds or 200 ppm calculated prior to any smoking, cooking or fermentation.
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From page 386... ...
When the meat binder, pumping pickle or dry cure is used in accordance with label instructions, whether potassium nitrite or sodium nitrite are used separately or in combination, the total amount of such nitrites thereby added to each batch of preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 ppm, calculated prior to any smoking, cooking or fermentation.
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