J. Fd Hyg. Safety 19(), 10 10 (00) t» ƒ Á *Á *Á w**á y w t w * t t t ** t t t³ Guidelines for Microbiological Standards of Food in Foreign Countries Mi-Seon Lee, Gun-Jo Woo*, Jong-Seok Park*, Dong-Ha Lee**, and Sangsuk Oh %FQBSUNFOUPG'PPE/VUSJUJPOBMDJFODFT&XIB8PNBOT6OJWFSTJUZFPVM,PSFB *%JWJTJPOPG'PPE.JDSPCJPMPHZ,PSFB'PPE%SVH"ENJOTUSBUJPOFPVM,PSFB **%JWJTJPOPG'PPEUBOEBSEJ[BUJPO,PSFB'PPE%SVH"ENJOTUSBUJPOFPVM,PSFB ABSTRACT It has been recognized that international food standards should be considered for a long time. The Codex Alimentarius programme initiated in the early 1960s has received valuable background documentation from the ICMSF (International Commission on Microbiological Specifications for Foods) and also from ISO(the International Organization for Standardization). There has been a considerable move towards international harmonization of standards and methods of analysis. Many foreign countries recommend the guidelines for food microbiological standards quantitatively. To complement microbiological limits and tolerance levels for permissible number of defective samples, allowances should be made for sampling and other variations in laboratory methods. It may be necessary for guidelines of domestic food microbiological standards to be established so that the domestic food standards can be harmonized with foreign food standards. Food safety related microbiological guidelines of ICMSF, EU (European Union), UK (United Kingdom), China (Hong Kong) and Japan were reviewed and shown in examples. Key words: Quantitative, Microbiology, Standards, Guidelines, Sampling t ƒ v y ywš y, t» w,, s,,» wš t ƒ w t œ ƒ w. t wš w»¾ ¼ š y y w ƒ w t ƒ q y š. y z t ù t ù t ƒ y w ƒ š. w y t y v» ww t» y. t y v ƒ y wš t ƒwš, Author to whom correspondence should be addressed. yƒ v w y. ICMSF(International Committee on Microbiological Specifications for Foods) ³ t ³» š ù, ƒ t³» ù y ù ƒ ¼, w» w. y t y t y w wù, ù t ³ w yw» w t» ƒ, mwš w. ³ 0» l t³» v š, t w» w International Dairy Federation k. z FAO(Food and Agriculture Organization) WHO(World Health Organization)ƒ wì t³ w Code of 10
(VJEFMJOFTGPS.JDSPCJPMPHJDBMUBOEBSETPG'PPEJO'PSFJHO$PVOUSJFT 11 Principles concerning Milk and Milk product (196 )ƒ» w. 1960 y ƒ t w» w t» w³e w š FAO/WHO Codex Alimentarius Program, ƒœ t t» sww ³» wš. x Codex» ³ Table 1. Examples of Sampling for microbiological analysis in ICMSF t, ƒ,, t, Codex Committee on Food Hygiene k w» w x «šwš. ƒ Codex t³» w³e t», ³ wš, EC legislation Codex w š ƒ t» y w w wš. Product Test Case Plan class n c ) m ) M ) Raw meat Carcass meat, before chilling APC ) 1 10 10 6 Carcass meat, chilled APC 1 10 6 10 7 Edible offal, chilled APC 1 10 6 10 7 Carcass meat, frozen APC 1 10 10 7 Boneless meat, frozen(beef, neal, pork, mutton) APC 1 10 10 7 Comminuted meat, frozen APC 1 10 6 10 7 Edible offal, Frozen APC 1 10 10 7 Processed meats Dried blood, Plasma, and gelatin Staph. aureus 8 1 10 10 C. perfringens 8 1 10 10 Salmonella 11 10 0 0 Roast beef Salmonella 1 0 0 0 Pate Salmonella 1 0 0 0 Poultry and Poultry products Cooked poultry meat, frozen; to be reheated before eating (e.g., prepared frozen meals) Cooked poultry meat, frozen; ready-to-eat (e.g.,turkey rolls) Staph. aureus 8 1 10 10 Salmonella 10 0 0 Staph. aureus 8 1 10 10 9 10 1 10 10 Salmonella 11 10 0 0 Cured and/or smoked poultry meat Staph. aureus 9 10 1 10 10 Salmonella 11 10 0 0 Dehydrated poultry products Salmonella 11 10 0 0 Raw chicken(fresh or frozen), during processing APC 1 10 10 7 Pet food Intermediate moisture pet foods Salmonella 11 10 0 0 - Dry pet foods not to be reconstituted Salmonella 11 10 0 0 - Dehydrated pet food to be reconstituted Salmonella 11 0 0 0 - n: The number of sample units which are examined from a lot to satisfy the requirements of a particular sampling plan. ) c: maximum number of acceptable sample units with bacterial counts between m and M ) m: A microbiological limit which, in a -class plan, separates good quality from defective quality or, in a -class plan, separates good quality from marginally acceptable quality. In general, values equal to m, or below represent an acceptable product and values above it are either marginally acceptable or unacceptable. ) M: A microbiological limit which, in a -class plan, separates marginally acceptable quality from defective quality. Values above M are unacceptable. ) APC: The number of colony-forming units of aerobic mesophilic microorganisms presents per gram or per ml in the analytical unit as determined by a standard method.
1.JFPO-FFFUBM ICMSF t ³» Canada, Israel, Australia New Zealand š ICMSF» ) Table 1, t w w w w t w w w w ³ w p. t z w p w w w q w. w ICMSF t w y» p w v wš. p t sƒ q w, z(-class plan) z(-class plan) ù n, c, m, M w (Acceptable), w (Marginally acceptable), w (Defective) q ü.» n w p z k ( ), c w ³» w x (m w sample ). m g w ³ p ³,» w z(-class plan) w (Defective) q z(-class plan) w (Marginally acceptable). M w (Defective) w (Marginally acceptable) w» ³, z (-class plan) M ³ ƒ w (Defective) q. t M qƒ š k. ) ICMSF w, w,» 1 (Table ) w ƒƒ w w n, c w š. z(-class plan) M ƒ š, m GMP(Good Manufacturing Practice) GCP(Good Commercial Practice) wš» w w. ƒ w ƒ wš,» w z(-class plan) w. t(formulated food) m t(low-acid canned food) w t 1 t(commodity) œ w, j raw meat, processed meats, poultry and poultry products, pet food, dried milk and cheese, sea foods, vegetables, fruits, nuts, cereals and cereal, peanut butter and other nut butters, infants and children food, certain categories of dietetic foods, and bottled water ù. t Table. ICMSF Cases- 1 cases which reflect severity of the hazard, effect of handling/preparation on the hazard, and intended population Type of hazard Conditions reduce hazard, k, œ, l,»» y ƒ w œ,» m t ³ w. ) y Á (ANZFA, Australia New Zealand Food Authority) y 000 11 k wš» ƒ t mw w, t œ Standard 1.6.1- Microbiological Limits for Food wwš y w w» w t wì ƒ (User guidelines). ƒ ù q» wš. Standard 1.6.1 ³ ƒ p w q w» w,» t,, x v, w (Acceptable) w (Marginally acceptable)»»,» w v ƒ. ) ) Table ùkù t» z ICMSF š, t j Dairy foods, Seafoods, Meat and meat products, Eggs and egg products, Cereal-based foods for infants, Packed water and ice. w(eu, European Union) Conditions Condition may cause no change increase hazard in hazard Utility Case 1 Case Case Indicator Case Case Case 6 Moderate Case 7 Case 8 Case 9 Serious Case 10 Case 11 Case 1 Severe Case 1 Case 1 Case 1 ) Table ùkù EU» ICMSF w m» wš» w p w q w w» œw.» w v w p v sw š, w ) Table n, c w 1. z(-class plan)
(VJEFMJOFTGPS.JDSPCJPMPHJDBMUBOEBSETPG'PPEJO'PSFJHO$PVOUSJFT 1 w, z(-class plan) w e, t j fresh cheese, cheeses other than those mentioned above, butter, powdered milk and milk based products, frozen milk-based products, liquid milk-based products, live bivalve molluscan, cooked crustaceans and molluscan shellfish, egg products, natural mineral waters. EC Legislation regulations, directives, decisions, recommendations and opinions ƒ š, Table. Examples of Microbiological Limits for Food in Australia & New Zealand decision ECC z, z p ³ š, directive» ü w w ³. 1,) ƒ w,» sww ù x w w š. 000,, y w Food Standard Agency š, t Daily Foods Food Micro-organism n c ) m ) M ) Pasteurized butter-salted and unsalted Coagulase-positive Staphylococci/g 0 10 Coliforms/ g 1 10 10² Psychrotrophic organisms/ g 1 10 10² SPC* ) / g 1 10 10 Cheese-all varieties Coagulase-positive Staphylococci/g 10² 10³ Creampasteurized Milk-pasteurized Milk-dried powder Coliforms/ g 1 10 10² Psychrotrophic organisms/ g 1 10 10² Listeria monocytogenes/ ml 0 0 Salmonella/ ml 0 0 SPC* ) / ml 1 10 10 Campylobacter/ ml 0 0 Coliforms/mL 1 1 10 Psychrotrophic organisms/ ml 1 10 10² Listeria monocytogenes/ ml 0 0 Salmonella/ ml 0 0 SPC*/ ml 1 10 10 Bacillus cereus/ g 1 10 10³ Clostridium perfringens/ g <1 10 Coagulase-positive Staphylococci/ g 10 10² Coliforms/ g 10 10² Listeria monocytogenes/ g 0 0 SPC*/ g 10 10 Coliforms/ g 10 10² Ice cream and Escherichia coli/ g 0 0 edible ices (e.g. Listeria monocytogenes/ g 0 0 soft-serve,gelatin) Salmonella/ g 0 0 SPC*/ g 10 10 n: The number of sample units usually but not always selected at random from a lot and examined in order to satisfy the requirements of a particular acceptance plan used. ) c: The maximum allowable number of marginally acceptable sample units. "c" is the acceptance number of a plan. ) m: The numerical value of "m" represents acceptable concentrations of microorganisms or amounts of extraneous material, usually per g or ml. ) M: The numerical value of "M' represents unacceptable concentrations of microorganisms or amounts of extraneous material, usually per g or ml, that indicate a (potential) health or injury hazard, imminent spoilage or gross insanitation. ) SPC: Standard Plate Count at 0 degrees C.
1.JFPO-FFFUBM Table. Examples of EU microbiological criteria for foods of animal origin together with the Committees comments Sampling plan Microorganisms Limit COMMENTS OF THE COMMITTEE n ) c ) m ) M ) Minced meat (DIRECTIVE 9/6/EEC) Criteria for the following products depend on use (i.e. raw or cooked). Assumption has been made that product is intended for cooking. Need to consider use in relation to E.coli O17. Clarification needed for components of criteria (S 6) and M) 1 Aerobic mesophilic bacteria 10 /g 10 6 /g Guideline only Escherichia coli 0/g 00/g Guideline only Salmonella spp. Absence in 10 g 0 Retain standard. Consider sample size g. Staphylococcus aureus 100/g 000/g Deletion proposed General cmment: applies only to absence. ) n: the number of sample units examined from a lot. ) c: the maximum allowable number of defective sample units(-class plan) or marginally acceptable sample units(-class plan). ) m: A microbiological limit which, in a -class plan separates good quality from defective quality and, in a -class plan separates good quality from marginally acceptable quality. ) M: A microbiological limit which in a -class plan separates marginally acceptable quality from defective quality. 6) Microbic limit value S (Cf. Council Directive 9/6/EEC of 1 December laying down the requirements for the production and placing on the market of minced meat and meat preparations (OJ N L 68, 1.1.199, p. 10). Table. Plan stringency(case) in relation to degree of health hazard and condition of use in EC(Adapted for ICMSF 1986) Type of Hazard Health hazard low, indirect(indicator) Health hazard moderate, direct, limited spread Health hazard moderate, direct, potentially extensive spread Health hazard severe, direct Conditions in which food is expected to be handled and consumed after sampling in the usual course of events Reduce Degree of concern Cause No Change in Concern May Increase Concern Case n=, c= Case 7 n=, c= Case 10 n=, c=0 Case 1 n=1, c=0 Case n=, c= Case 8 n=, c=1 Case 11 n=10, c=0 Case 1 n=0, c=0 Case 6 n=, c=1 Case 9 n=10, c=1 Case 1 n=0, c=0 Case 1 n=60, c=0 Food Safety Act(199) sw w mw l tq t y wš ³ w wš. x ¾ t w Environmental Health Officers(EHOs), z w œ, Trading Standards Officer, PHLS, MAFF x wš. 1996 Public Health Laboratory Service(PHLS) w Guidelines for the microbiological quality of various ready-to eat foods ƒ. Table 6 7 ùkù ƒ r, t meat, seafood, dessert, savoury,vegetable, dairy, ready-to-eat meals, sandwiches and filled rolls, satisfactory w» w w t, acceptable w» ƒ¾ w t k, unsatisfactory ƒ v ƒ v wš, t ù ƒ ww w x w k. unacceptable/potentially hazardous ¼ ƒ v w k, ƒ v w k w. 6) w t w ICMSF ƒ ³ w w. (yg)
(VJEFMJOFTGPS.JDSPCJPMPHJDBMUBOEBSETPG'PPEJO'PSFJHO$PVOUSJFT 1 Table 6. Guidelines for the microbiological quality of various ready-to-eat foods in United Kingdom Food category (see table ) Criterion Microbiological quality(cfu per gram unless stated) satisfactory Acceptable Unsatisfactory Unacceptable/potentially hazardous Aerobic colony count ) 0 o C/8h 1 <10 10 -<10 10 N/A ) <10 10 -<10 10 N/A <10 10 -<10 6 10 6 N/A <10 6 10 6 -<10 7 10 7 N/A N/A N/A N/A N/A Indicator organisms ) 1- Enterobacteriaceae ) <100 100-<10 10 N/A 1- E. coli(total) <0 0-<100 100 N/A 1- Listeria spp.(total) <0 0-<100 100 N/A Pathogens 1- Salmonella spp. not detected in g detected in g 1- Campylobacter spp. not detected in g detected in g 1- E. coli O17 & other VTEC not detected in g detected in g 1- V. cholerae not detected in g detected in g 1- V. parahaemolyticus 6) <0 0-<100 100-<10³ 10³ 1- L. monocytogenes <0 7) 0-<100 N/A 100 1- Staph. aureus <0 0-<100 100-<10 10 1- C. perfringens <0 0-<100 100-<10 10 1- B. cereus and other pathogenic Bacillus spp. 8) <10³ 10³-<10 10-<10 10 Prosecution based solely on high colony counts and/or indicator organisms in the absence of other criteria of unacceptability is unlikely to be successful. ) Guidelines for aerobic colony counts may not apply to certain fermented foods, for example, salami, soft cheese, and unpasteurised yoghurt. These foods fall into category. Acceptability is based on appearance, smell, texture, and the levels or absence of indicator organisms or pathogens. ) NA: Not applicable. ) On occasions some strains may be pathogenic. ) Not applicable to fresh fruit, vegetables and salad vegetables. 6) Relevant to seafood only. 7) Not detected in g for certain long shelf-life products under refrigeration. 8) If the Bacillus counts exceed 10 CFU/g, the organism should be identified. ƒ w, (yg) Table 8 9 ƒœ t w ƒ w š, t w ³ š. Public Health and Municipal Services Ordinance, Cap. 1 t y w z» w ³ wš š Section ƒ w» ww t q w š, Section t t t w y ³. t yw» w» y, t. ƒ 7) t ³» ƒ, meat, seafood, dessert, savoury, vegetable, dairy, ready-to-eat meals, sandwiches and filled rolls, sushi and sashimi t t E. coli Campylobacter spp., E. coli O17, L. monocytogenes, Salmonella spp., V. cholerae, V. parahaemolyticus, S. aureus, C. perfringens, B. cereus 9 ³ w ³ sw. üƒ t z š z t wš. t
16.JFPO-FFFUBM Table 7. Colony count categories for different types of ready-toeat foods in United Kingdom Food Group Product Meat Seafood Dessert Savoury Vegetable Category beefburgers 1 brawn faggots ham-raw(parma/country style) kebabs meat meals(shepherds/cottage pie, casseroles) meat pies(steak and kidney, pasty) 1 meat, sliced(cooked ham, tongue) meat, sliced(beef, haslet, pork, poultry) pork pies 1 poultry(unsliced) salami and fermented meat products sausages(british) sausages(smoke) sausage roll 1 sausage egg 1 tripe and other offal crustaceans(crab, lobster, prawns) herring/roll map and other raw pickled fish 1 other fish(cooked) seafood meals molluscs and other shellfish(cooked) smoked fish taramasalata cakes, pastries, slices, and desserts-with dairy cream cakes, pastries, slices, and desserts-without dairy cream cheesecake mousse/dessert 1 tarts, flans, and pies trifle bean curd bhaji(onion, spinach, vegetable) 1 cheese-based bakery products fermented foods flan/quiche homous, tzatziki, and other dips mayonnaise/dressings pâté(meat, seafood, or vegetable) samosa satay spring rolls coleslaw fruit and vegetables(dried) fruit and vegetables(fresh) prepared mixed salads and crudites rice vegetables and vegetable meals(cooked) Table 7. Continued Food Group Product Vegetable z w, w,»yw, œ w, t Á m l, Á w, ƒ 7, wsƒ l wš w» z «šw. w t š wš t w Á w wš. Table 10 ùkù t» ³ soft drinks, mineral water, powdered soft drinks, ice, flavored ices, pasteurized liquid eggs(poultry eggs), unpasteurized liquid eggs(poultry eggs), meat products, whale meat products, fish paste products except minced fish, boiled crab, fresh fish and shellfish for raw consumption, raw consumption oyster, frozen food, packed food heatpasteurized under pressure, milk and milk products t w ³, t w wš ù. 8) ù tœ ³ Category coleslaw fruit and vegetables(dried) fruit and vegetables(fresh) prepared mixed salads and crudites rice vegetables and vegetable meals(cooked) cheese Dairy ice cream, milk, shakes(non-dairy) ice lollies, slush, and sorbet yoghurt/frozen yoghurt(natural) Ready-to-eat pasta/pizza meals meals(other) Sandwiches and filled rolls with salad without salad with cheese ù t t t, w w, w w t w, w,, y, ƒ. t ( ) t ( ),» t ( ), ƒœ ( ), t ( ), t (w ),
(VJEFMJOFTGPS.JDSPCJPMPHJDBMUBOEBSETPG'PPEJO'PSFJHO$PVOUSJFT 17 Table 8. Microbiological limits for assessment of microbiological quality of ready-to-eat foods in China(Hong Kong) Criterion Class A Satisfactory Microbiological quality colony-forming unit(cfu) per gram unless specified Class B ) Acceptable Class C ) Unsatisfactory Class D ) Unacceptable Aerobic colony count(acc) [0 o C/8 hours] Food Category (see table 7 next page) 1 <10 10 -<10 > 10 N/A ) <10 10 -<10 > 10 N/A <10 10 -<10 6 > 10 6 N/A <10 6 10 6 -<10 7 > 10 7 N/A N/A N/A N/A N/A Indicator organisms(apply to all food categories) E. coli(total) <0 0 -<100 > 100 N/A Pathogens(apply to all food categories) Campylobacter spp. Not detected in g N/A N/A Present in g E. coli O17 Not detected in g N/A N/A Present in g L. monocytogenes Not detected in g N/A N/A Present in g Salmonella spp. Not detected in g N/A N/A Present in g V. cholerae Not detected in g N/A N/A Present in g V. parahaemolyticus <0 0 -<100 100 -<10 > 10 S. aureus <0 0 -<100 100 -<10 > 10 C. perfringens <0 0 -<100 100 -<10 > 10 B. cereus <10 10 -<10 10 -<10 > 10 Class A: the microbiological status of the food sample is satisfactory. ) Class B: the microbiological status of the food sample is less than satisfactory but still acceptable for consumption. ) Class C: the microbiological status of the food sample is unsatisfactory. This may indicate a sub-optimal hygienic conditions and microbiological safety levels. Licensees of food premises should be advised to investigate and find out the causes and to adopt measures to improve the hygienic conditions. Taking of follow-up samples to verify the improvement may be required. ) Class D: the microbiological status of the food sample is unacceptable. The food sample contains unacceptable levels of specific pathogens that is potentially hazardous to the consumer. In addition to giving advice to the licensee of the food premises as stated in (c) above, warning letters as well as other enforcement actions should be considered. ) N/A denotes "Not applicable". (y ), ( ), ( ), w ( ), wp e (, ), ( ). t t w w wš t w w w wš, ƒœ k t, t ƒ»ás w š. t» ³, w t» y w š» ³ w wwš yw w t w. ù t (000. 1. 1 Áœs) w t q, 7 9 ƒƒ t t ƒ»»ás w» ³ w ³ wš t y ³ w wš. tœ» Á³ (Table 1 t,, w», w ww t t x w wš, `. t» ³ ' w t» ³ w w, `. t w œm» ³ ' wì w e w.. t» ³ w w t. t w œm» ³ w w.,» Á³ w y» Á³ w w š. š. w ³ sww t,»», w wš, t w³e 1 [ t 7] t w. 9)
18.JFPO-FFFUBM Table 9. Food category table for aerobic colony count assessment in China (Hong Kong) Food group Food item Category Meat Seafood Dessert Savoury Vegetable Dairy beefburgers and kebabs dim sum pate(meat, seafood or vegetable) poultry(unsliced) preserved meat salami and fermented meat products sausages smoked meat siu-mei & lo-mei sliced meat(ham and tongue)(cold) sliced meat(beef, haslet, pork, poultry, etc.)(dried) steak and kidney / meat pies tripe and other offal crustaceans pickled fish other fish(cooked) oysters(raw) seafood meals shellfish(cooked) smoked fish cakes, pastries, slices and desserts - with dairy cream cakes, pastries, slices and desserts - without dairy cream cheesecake mousse/dessert tarts, flans and pies trifle bean curd cheese-based bakery products fermented foods flan/quiche dips mayonnaise/dressings samosa satay spring rolls coleslaw/salads(with or without meat) fruit and vegetables(dried) fruit and vegetables(fresh) rice vegetables and vegetable meals(cooked) cheese yoghurt The Frozen Confection Regulations and Milk Regulations under Cap. 1 provide specification on the microbiological quality of frozen confections and milk and milk beverages. The Milk Regulations also include microbiological limits for milk in its raw state. 1 1 1 Table 9. Continued Food group Food item Category Ready-to-eat meals pasta/pizza meals(others) Sandwiches with salad and filled rolls without salad Sushi & sashimi fish fillet and fish roe sashimi/sushi sashimi other than fish fillet and fish roe tœ. t» ³ 0 t 16t wš w w ³. tœ, j t, ƒœ t, t, t,,,,, p t, t, t,, t, ½eÁ t,, s,»k t ³ ³ w ƒœ t w w ³ w š ù, w» wz ƒ t l w sƒ w ƒ v w. ƒ y y w ü ƒœ t, w š ƒ q.» r» w ƒ E. coli sww ³ w t» wš w š w ³ w ƒ w š š, ƒ t w ³ y w. ù ³ ³ w ƒœ t t w ³ wš wz w» w wsƒ(risk assessment) e w (risk management) mw t y w ü ³ Á w w w q. 00 t t ww w. ¾.
(VJEFMJOFTGPS.JDSPCJPMPHJDBMUBOEBSETPG'PPEJO'PSFJHO$PVOUSJFT 19 Table 10. Examples of specifications and standards for foods under the food sanitation law in Japan Classification Pathogen Standards (maximum level) Soft drinks Enterococcus Pseudomonas aeruginosa free free Powdered soft drinks Mineral water lactic acid bacteria have not been found lactic acid bacteria have been found Standard plate count 100/ ml Pseudomonas aeruginosa / ml Bacteria,000/ g Bacteria,000/ g Ice Flavored ices Bacteria (melted water) Bacteria(melted water) 100/ ml 10,000/ ml Pasteurized liquid eggs(poultry eggs) Salmonella spp. Unpasteurized liquid eggs(poultry eggs) Bacteria 1,000,000/g dry meat products E.coli Meat products unheated meat products specified heated meat products E.coli 100/ g Staphylococcus aureus 1,000/ g Salmonella spp. E.coli 100/ g Clostrium spp. 1,000/ g Staphylococcus aureus 1,000/ g Salmonella spp. heated meat products, heat-pasteurized after packed in container-packages Clostrium spp. 1,000/ g Table 11. Examples of microbiological standards applied to foods in Korea. Milk products -1 Milk milk, fortified, reconstituted, lactic acid bacteria added number of bacterial cell coliforms phosphatase less than 0,000 per 1 ml(it must be on the standard plate counting method on 1 week storage at o C or weeks storage at 7 o C for the sterilized milk. Lactic acid bacteria must be removed at counting for lactic acid bacteria products.) less than per 1 ml (It must be for the sterilized milk.) (for the pasteurized milk) number of Lactic acid bacteria cell more than 1,000,000 per 1 ml (only for the lactic acid bacteria added products) - Low fat milk low fat, reconstituted, fortified, non-fat milk powder, reconstituted and fortified, lactic acid bacteria added number of bacterial cell coliforms phosphatase number of Lactic acid bacterial cell less than 0,000 per 1 ml It must be on the standard plate counting method on 1 week storage at o C or weeks storage at 7 o C for the sterilized milk. Lactic acid bacteria must be removed at counting for lactic acid bacteria products.) less than per 1 ml (It must be for the sterilized milk.) (for the pasteurized milk) more than 1,000,000 per 1 ml (only for the lactic acid bacteria added products)
10.JFPO-FFFUBM Table 11. Continued. Milk products - lactosehydrolyzed milk lactose-hydrolyzed, lactose-hydrolyzed low fat number of bacterial cell coliforms less than 0,000 per 1 ml(it must be on the standard plate counting method on 1 week storage at o C or weeks storage at 7 o C for the sterilized milk.) less than per 1mL (It must be for the sterilized milk.) - processed milk processed, processed low fat, milk beverage number of bacterial cell coliforms less than 0,000 per 1mL(It must be on the standard plate counting method on 1 week storage at o C or weeks storage at 7 o C for the sterilized milk.) less than per 1 ml (It must be for the sterilized milk.) - Goat milk goat milk number of bacterial cell coliforms less than 0,000 per 1 ml(it must be on the standard plate counting method on 1 week storage at o C or weeks storage at 7 o C for the sterilized milk.) less than per 1 ml (It must be for the sterilized milk.) phosphatase (for the pasteurized milk) š x 1. Forsythe, S.J., Hayes, P.R. Food hygiene, microbiology, and HACCP, rd Ed. Aspen Publishers, Gaithersburg, Md, UK. pp. 80- (1998). Shin, K.S. International Tendencies for Establishing a Microbiological standard for Food. J. Fd Hyg. Safety. 1, 77-9 (1986). ICMSF (The International Commission on Microbiological Specification for Foods). Microorganisms in foods.. Sampling for microbiological analysis: Principles and specific applications nd Ed. Available from: http://www.dfst.csiro.au/ icmsf.htm. Accessed Jul. 11, 00.. Food Standard Australia & New Zealand. User guide to Standard 1.6.1-Microbiological Limits for Food with additional guideline criteria. Available from: http:// www.foodstandards.gov.au/assistanceforindustry/userguides/ microbiological limit110.cfm. Accessed May, 00.. European Union. The evaluation of microbiological criteria for food products of animal origin for human consumption. Available from: http://europa.eu.int/comm/dg/health/sc/scv/ out6_en.pdf Accessed Jul. 7, 00. 6. Public Health Laboratory Service. Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale. Available from: http://www.hpa.org.uk/cdph/ issues/cdphvol/no/guides_micro.pdf. Accessed Apr. 1, 00. 7. Food and Environmental Hygiene Department. Microbiological Guidelines for Ready-to-eat Food. Available from: http://www.fehd.gov.hk/safefood/control-ready-to-eatfood.html. Accessed May, 00. 8. Japan External Trade Organization. Specifications and Standards for Foods, Food Additives. etc. Under The Food Sanitation Law(ABSTRACTS). Available from: http:// www.jetro.go.jp/se/e/standards_regulation/foodadd00jane.pdf. Accessed May, 00. 9. Korea Food & Drug Administration. Korea Food Code. Available from: http://www.kfda.go.kr/cgi-bin/t.cgi/ foodikorea/food_main.taf. Accessed Apr. 1, 00.