Governmental Regulation No.166 of 2000 regarding validation of microbiological requirements for food groups

Microbiological Requirements for Food Groups1 Government of the Republic Regulation No. 166 of 25 May 2000 (RT2 I 2000, 42, 266), entered into force 5 June 2000, amended by the following Regulations: 16.07.2002 entered into force 27.07.2002 - RT I 2002, 65, 230; 16.01.2002 entered into force 31.01.2002 - RT I 2002, 7, 37. The Regulation is established pursuant to subsection 12 (3) of the Food Act (RT I 1999, 30, 415; 58, 608; 2001, 93, 565; 2002, 61, 375; 63, 387). § 1. General Provisions (1) Food shall conform to the microbiological requirements established in this Regulation. The maximum authorised levels of micro-organisms are presented in the Annex to this Regulation by food group. (2) Food does not conform to the microbiological requirements if the level of micro organisms exceeds the level permitted by the Annex to this Regulation or if it contains micro-organisms the pathogenic potential of which has been established. (3) Based on their pathogenic and infectious potential, micro-organisms present in food are divided into four groups: Group 1 Micro-organisms characterising the quality and microbiological stability of food Psychrophilic bacteria Lactic bacteria Yeasts Moulds, except for types producing mycotoxins Leuconostoc spp. Mesophilic aerobes Thermotolerant micro-organisms Proteolytic micro-organisms Lipolytic micro-organisms Group 2 Micro-organisms indicating poor Coliform bacteria hygiene, or indicator bacteria Thermotolerant coliform bacteria Escherichia coli Enterococcus spp. Enterobacteriaceae Sulphite-reducing clostridia Group 3 Potentially pathogenic micro organisms Bacillus cereus Clostridium perfringens Staphylococcus aureus Aeromonas hydrophila Vibrio parahaemolyticus Listeria monocytogenes Pseudomonas aeruginosa Sarcocystis Isospora Cyclospora Group 4 Micro-organisms constituting a direct hazard to health, including pathogenic micro-organisms and agents causing parasitic diseases Salmonella spp. Shigella spp. Campylobacter jejuni Campylobacter coli Campylobacter laridis Campylobacter upsaliensis Pathogenic serotypes of Escherichia coli Pathogenic serotypes O:3; O:5,27; O:8; O:9 of Yersinia enterocolitica Brucella spp. Mycobacterium tuberculosis Vibrio cholerae Vibrio vulnificus Bacillus anthracis Francisella tularensis Clostridium botulinum Giardia duodenalis Toxoplasma gondii Entamoeba histolytica Cryptosporidum spp. Trichinella spiralis Diphyllopothrium latum Enterobius vermicularis Taenia saginata, Taenia solium (4) In the course of routine examinations, the microbiological criteria of micro-organisms listed in groups 1-3 specified in subsection (3) shall be determined selectively. Of the micro-organisms belonging to group 4, only the presence of Salmonella shall be determined if necessary. The presence of other micro-organisms belonging to group 4 shall be determined in the course of studies intended to detect the spread of infections via food. (5) Analyses shall be carried out using methods in accordance with Estonian or international standards or other equivalent methods. § 2. Microbiological criteria Assessment of the conformity of food to the microbiological requirements shall be based on the following criteria: 1) n is the number of units making up the sample; 2) m is the number of micro-organism colonies per gram or millilitre, and food is deemed to conform to the microbiological requirements if the number of colonies in all sample units is equal to or less than m; 3) M is the maximum value for the number of micro-organism colonies permitted in food per gram or millilitre. Food is deemed not to conform to the microbiological requirements and to be unfit for human consumption if the number of micro-organism colonies is equal to or greater than the value of M in more sample units than permitted by c. 4) c is the number of units in the sample in which the number of micro-organism colonies per gram or millilitre determined in the course of the study may be between m and M. Food is deemed to conform to the microbiological requirements if the number of micro organism colonies in the remaining samples is equal to or less than the value of m. 1 The requirements of Directives 89/437/EEC (OJ L 212, 22.07.1989), 91/492/EEC (OJ L 286, 24.09.1991), 91/493/EEC (OJ L 286, 24.09.1991), 92/46/EEC (OJ L 268, 14.09.1992) and 94/65/EC (OJ L 368, 31.12.1994) of the Council of the European Communities and Decision 93/51/EEC (OJ L 13, 21.01.1993) of the Commission of the European Communities have been taken into account. 2 RT = Riigi Teataja = State Gazette Annex to Government of the Republic Regulation No. 166 of 25 May 2000 “Microbiological Requirements for Food Groups” Maximum authorised levels of micro-organisms in food by food group Food group Micro-organism or group of micro organisms Maximum authorised levels of micro organisms in food on date of production Maximum authorised levels of micro organisms in food during non-standard analyses(1) Maximum authorised levels of micro organisms in food on “use by” date or at end of minimum durability period n c m M m M 1. Milk and milk products Drinking milk – raw cow’s milk Total bacteria count – until 01.06.2000 – from 01.06.2000 105 (2) 5x104 Staphylococcus aureus m = 102 M = 5x102 5 2 Salmonella spp.(3) m and M = 0 5 0 Micro-organism Group 4 specified in subsection 2 (3) of this Regulation (hereinafter Group 4) 0 – raw goat’s and sheep’s milk Total bacteria count 5x105 Staphylococcus aureus m = 5x102 M = 2x103 5 2 Group 4 0 Pasteurised drinking milk Mesophilic aerobes 5x104 5x105 5x105 5 1 Coliform bacteria 0 5 5 5 1 Listeria monocytogenes(4) 0 0 0 5 0 Salmonella spp. 0 0 0 5 0 Group 4 0 Ultra high temperature treated (UHT) or sterilised milk Mesophilic aerobes 102 Group 4 0 Cream (pasteurised) Mesophilic aerobes 5x104 105 105 5 1 Coliform bacteria 0 5 5 5 2 Listeria monocytogenes 0 0 0 5 0 Bacillus cereus 104 Salmonella spp. 0 0 0 5 0 Group 4 0 Fermented milk and cream products Coliform bacteria 0 5 10 5 2 Listeria monocytogenes 0 0 0 5 0 Yeasts 103 Moulds 103 Salmonella spp. 0 0 0 5 0 Group 4 0 Kephir Coliform bacteria 10 Listeria monocytogenes 0 0 0 5 0 Moulds 103 Salmonella spp. 0 0 0 5 0 Group 4 0 Butter, dairy spreads, butter mixes Coliform bacteria 0 10 10 5 2 Listeria monocytogenes 0 0 0 5 0 Moulds 103 Yeasts 103 Group 4 0 Cottage cheese, curds and curd pastes, cream desserts Coliform bacteria 5x102 5x103 5x103 5 2 Moulds 102 102 103 5 2 Yeasts 103 103 104 5 2 Staphylococcus aureus m =102 M = 103 5 2 Listeria monocytogenes 0 0 0 5 0 Salmonella spp. 0 0 0 5 0 Group 4 0 Hard and medium-hard cheeses (manufactured from heat treated milk) Coliform bacteria m = 5x102 M = 5x103 5 2 Thermotolerant coliform bacteria m = 10 M = 102 5 2 Staphylococcus aureus m = 102 M = 103 5 2 Listeria monocytogenes(5) 0 0 0 0 5 0 Salmonella spp. 0 0 0 5 0 Group 4 0 Soft and medium-soft cheeses (manufactured from heat treated milk) Coliform bacteria 104 105 105 5 2 Thermotolerant coliform bacteria m = 102 M = 103 5 2 Staphylococcus aureus 102 103 103 5 2 Listeria monocytogenes(4) 0 0 0 0 5 0 Escherichia coli 102 103 103 5 2 Salmonella spp. 0 0 0 5 0 Group 4 0 Cheeses made from raw or Staphylococcus aureus 103 104 104 5 2 thermised milk Listeria monocytogenes(4) 0 0 0 0 5 0 Escherichia coli 104 105 105 5 2 Group 4 0 Unripened cheeses Coliform bacteria 5x102 5x103 5x103 5 2 Staphylococcus aureus 10 102 102 5 2 Listeria monocytogenes(4) 0 0 0 5 0 Salmonella spp. 0 0 0 5 0 Processed cheeses Total bacteria count 104 Coliform bacteria m = 0 M = 10 5 2 Thermotolerant coliform bacteria m and M = 0 5 0 Listeria monocytogenes(4) 0 0 0 5 0 Group 4 0 Concentrated milk Total bacteria count 104 Coliform bacteria 0 Listeria monocytogenes 0 0 0 5 0 Yeasts 5 Moulds 5 Salmonella spp. 0 0 0 5 0 Group 4 0 Packaged ice cream made from milk or cream, ice cream mixes, and other frozen milk based products Total bacteria count(6) 105 5x105 5x105 5 2 Coliform bacteria 10 102 102 5 2 Bacillus cereus 104 Listeria monocytogenes 0 0 0 5 0 Staphylococcus aureus 10 102 102 5 2 Salmonella spp. 0 0 0 5 0 Group 4 0 Non-packaged ice-cream, milk shakes Total bacteria count m = 105 M = 106 5 2 Coliform bacteria m = 10 M = 102 5 2 Listeria monocytogenes 0 0 0 5 0 Staphylococcus aureus 10 102 102 5 2 Bacillus cereus m = 103 M = 104 5 2 Salmonella spp. 0 0 0 5 0 Group 4 0 Milk-based fruit and juice ice-creams Total bacteria count 104 Coliform bacteria 10 Listeria monocytogenes 0 0 0 5 0 Staphylococcus aureus 10 102 102 5 2 Yeasts 103 Salmonella spp. 0 0 0 5 0 Group 4 0 Milk and cream powders, ice cream powders, powdered milk-based products Total bacteria count m = 5x104 M = 2x105 5 2 Coliform bacteria 0 10 10 5 1 Bacillus cereus m = 103 M = 104 5 2 Listeria monocytogenes 0 0 0 5 0 Staphylococcus aureus 10 102 102 5 2 Salmonella spp. 0 0 0 10 0 Group 4 0 2. Eggs and egg products Raw eggs Total bacteria count 1.5x104 Salmonella spp. m and M = 0 5 0 Group 4 0 Egg mass (not heat-treated: chilled or frozen) Mesophilic aerobes 105 Coliform bacteria 103 Staphylococcus 0 aureus Enterobacteriaceae 102 Salmonella spp. 0 Group 4 0 Egg mass (heat-treated and frozen) Mesophilic aerobes m = 104 M = 105 5 2 Coliform bacteria m = 10 M = 102 5 2 Staphylococcus aureus 0 Enterobacteriaceae 102 Salmonella spp. 0 0 0 10 0 Group 4 0 Egg powder Mesophilic aerobes 105 Coliform bacteria m = 10 M = 102 5 2 Staphylococcus aureus 0 Enterobacteriaceae 102 Salmonella spp. 0 0 0 10 0 Group 4 0 Other heat treated egg products Mesophilic aerobes 105 Coliform bacteria m = 10 M = 102 5 2 Staphylococcus 0 aureus Enterobacteriaceae 102 Salmonella spp. 0 0 0 10 0 Group 4 0 3. Meat and meat preparations Half, quarter and whole carcases, and cuts and meat offals of slaughter animals: chilled, frozen Total bacteria count(7) Coliform bacteria 103 Escherichia coli 102 Yeasts and moulds 104 Salmonella spp. 0 0 0 10 0 Group 4 0 Carcases and parts of carcases of slaughter poultry: chilled, frozen Total bacteria count 106 Coliform bacteria 102 103 103 5 2 Escherichia coli 10 102 102 5 2 Staphylococcus aureus 0 102 102 5 2 Salmonella spp. 0 0 0 10 0 Group 4 0 Mechanically recovered meat Total bacteria count 5x106 Coliform bacteria 103 Escherichia coli 0 Group 4 0 Cut and sorted meat for meat preparations: chilled, frozen Total bacteria count 106 Coliform bacteria 103 Escherichia coli 102 Staphylococcus aureus 103 Clostridium perfringens 102 102 103 5 2 Yeasts and moulds(8) 103 Salmonella spp. 0 Group 4 0 Meat preparations prior to cooking Total bacteria count 107 Coliform bacteria 104 Group 4 0 Minced meat Aerobic mesophiles 5x105 5x106 5x106 5 2 Escherichia coli 50 5x102 5x102 5 2 Staphylococcus aureus 102 5x103 5x103 5 2 Salmonella spp.(9) 0 0 0 5 0 Group 4 0 Uncooked minced meat preparations (cutlets, burgers, etc.): Aerobic mesophiles 106 Staphylococcus aureus 102 chilled, frozen Clostridium perfringens 102 Salmonella spp. 0 0 0 5 0 Group 4 0 Preparations from cut meat Total bacteria count 106 Staphylococcus aureus 5x102 5x103 5x103 5 1 Escherichia coli 5x102 5x103 5x103 5 2 Salmonella spp.(10) 0 0 0 5 0 Group 4 0 Offals Group 4 0 Meat preparations: 1) meat sausages, other cooked minced meat preparations, cooked preparations from cut meat: unpackaged, packaged, including in vacuum or gas packaging Total bacteria count 10 3 Coliform bacteria 102 Escherichia coli 0 Clostridium perfringens 102 Staphylococcus aureus 102 Listeria monocytogenes 0 Bacillus cereus 102 Yeasts and moulds 103 Group 4 0 2) smoked products: Total bacteria count 103 unpackaged, packaged, including in vacuum or gas packaging Coliform bacteria 102 Yeasts and moulds 103 Group 4 0 3) sliced meat preparations, including smoked products: in vacuum or gas packaging Total bacteria count 103 Coliform bacteria 50 5x102 5x102 5 2 Listeria monocytogenes 0 0 0 5 0 Staphylococcus aureus 102 Clostridium perfringens 102 Bacillus cereus 103 Group 4 0 4) liver sausages, patés, blood products and other offal products Total bacteria count 103 Coliform bacteria 102 Thermotolerant coliform bacteria 10 102 5 2 Escherichia coli 0 Clostridium perfringens 102 Staphylococcus aureus 102 Listeria monocytogenes 0 Bacillus cereus 102 Yeasts and moulds 103 Group 4 0 5) salted and dried (aw < 0.90)(11) products Total bacteria count 105 Staphylococcus aureus 103 Clostridium perfringens 0 Group 4 0 6) raw sausages, marinated meat Total bacteria count m = 105 M = 106 5 2 Coliform bacteria m = 5x102 M = 5x103 5 2 Staphylococcus aureus 102 Clostridium perfringens 102 Group 4 0 7) fermented meat preparations: a) uncooked Escherichia coli 2x103 Staphylococcus aureus 102 Group 4 0 b) cooked Escherichia coli 102 Staphylococcus aureus 102 Group 4 0 Broth powders Total bacteria count 105 Coliform bacteria 0 Escherichia coli 0 Clostridium perfringens 0 Staphylococcus aureus 102 Group 4 0 Brine for salting meat preparations Total bacteria count m = 105 M = 107 5 2 Coliform bacteria m = 102 M = 103 5 2 Fresh, frozen or dried blood and blood plasma Total bacteria count m = 104 M = 105 5 3 Coliform bacteria m = 102 M = 103 5 2 Clostridium perfringens m = 102 M = 103 5 1 Staphylococcus aureus m = 102 M = 103 5 1 Salmonella spp. m and M = 0 10 0 Group 4 0 Tinned meat Tinned meat shall be industrially sterile(12) 4. Fishery products and other marine products Live molluscs Coliform bacteria(13) 3x102 Escherichia coli(13) 2.3x102 Group 4 0 Fresh or frozen fish, fish fillets and minced fish; fresh or frozen fishery products coated with breadcrumbs (including in batter) Total bacteria count m = 5x105 M = 107 5 3 Coliform bacteria 103 Staphylococcus aureus m =102 M =103 5 3 Clostridium perfringens 10 Group 4 0 Smoked fishery products 1) smoked fish, cooked before or during the smoking process Total bacteria count 103 Coliform bacteria 0 Staphylococcus aureus 0 Listeria monocytogenes 0 0 0 0 5 0 Group 4 0 2) fish not cooked before or during the smoking process, including lightly smoked or Total bacteria count 105 Coliform bacteria 103 Staphylococcus aureus 102 103 10 2 103 5 3 Listeria 0 0 0 0 5 0 dried fish monocytogenes Group 4 0 Salted fish, salted fish with spices, and marinated fish (including preparations used for making fishery products) with oil, flavourings, etc. added Total bacteria count 106 Coliform bacteria 103 Staphylococcus aureus m =102 M =103 5 3 Listeria monocytogenes 0 0 0 0 5 0 Sulphite reducing clostridia (14) 102 Group 4 0 Surimi products Total bacteria count 103 Coliform bacteria 10 Salmonella spp. 0 0 0 10 0 Group 4 0 Food preparations, including in vacuum or gas packaging 1) of heat treated fish or minced fish (fried, baked, roasted, boiled, etc.) in marinades, dressings (flavoured), jelly, etc. Total bacteria count 104 Coliform bacteria 0 Staphylococcus aureus 0 Group 4 0 2) of non heat-treated fish (salted, marinated) in marinades, dressings (flavoured), oil, etc. Total bacteria count 105 Coliform bacteria 103 Escherichia coli 0 Staphylococcus aureus 102 Group 4 0 3) in mayonnaise dressings Total bacteria count 105 Coliform bacteria 102 Staphylococcus aureus 102 Yeasts 103 Moulds 10 Group 4 0 Shelled or shucked cooked crustaceans and molluscs: in brine, natural juice, marinade, etc. Mesophilic aerobes 104 105 105 5 2 Thermotolerant coliform bacteria 10 102 102 5 2 Staphylococcus aureus 102 103 103 5 2 Escherichia coli 10 102 102 5 1 Salmonella spp. 0 0 0 5 0 Group 4 0 Cooked crustaceans and molluscs, unshucked Mesophilic aerobes 5x104 5x105 5x105 5 2 Thermotolerant coliform bacteria 10 102 102 5 2 and unshelled, except crabmeat Staphylococcus aureus 102 103 103 5 2 Escherichia coli 10 102 102 5 1 Salmonella spp. 0 0 0 5 0 Group 4 0 0 Crabmeat Mesophilic aerobes 105 106 106 5 2 Staphylococcus aureus 102 103 103 5 2 Thermotolerant coliform bacteria 10 102 102 5 2 Salmonella spp. 0 0 0 5 0 Group 4 0 Fresh or frozen oysters Mesophilic aerobes m = 5x104 M = 5x105 5 2 Thermotolerant coliform bacteria m = 0 M = 10 5 2 Salmonella spp. m and M = 0 10 0 Group 4 0 Fresh, salted or frozen fish roe Total bacteria count 105 106 106 5 2 Thermotolerant coliform bacteria 0 10 10 5 2 Group 4 0 Imitation caviar (black) Total bacteria count 104 Group 4 0 Tinned fishery or marine products Tinned fishery products or marine products shall be industrially sterile Non pasteurised preserves 1) non pasteurised preserves of whole and gutted fish either spiced or with special salt flavourings Total bacteria count m = 105 M = 106 5 3 Coliform bacteria 103 Staphylococcus aureus 102 Sulphite-reducing clostridia 102 Group 4 0 2) preserves of gutted fish with oil, dressings, flavourings, etc. added Total bacteria count 106 Coliform bacteria 103 Staphylococcus aureus 102 Sulphite-reducing clostridia 102 Group 4 0 5. Products of the milling industry, ordinary and fine bakers’ wares Cereal flours Coliform bacteria 103 Escherichia coli 102 Moulds 104 Group 4 0 Cereal groats and flakes, semolina, whole grain products Total bacteria count 105 Coliform bacteria 10 Escherichia coli 0 Enterobacteriaceae 102 Moulds 3x102 Group 4 0 Brans for human consumption Total bacteria count 104 Coliform bacteria 1 Escherichia coli 0 Enterobacteriaceae 102 Moulds 103 Group 4 0 Pasta products (macaroni, spaghetti, lasagne, etc.) Salmonella spp. m and M = 0 5 0 Group 4 0 Ordinary bakers’ wares Total bacteria count 105 Escherichia coli 10 Staphylococcus aureus 10 Bacillus cereus 103 Moulds 102 Group 4 0 Pizzas and pies Total bacteria count 105 Escherichia coli 10 Staphylococcus aureus 102 Bacillus cereus 103 Moulds 102 Group 4 0 Fine bakers’ wares 1) biscuits Total bacteria count 103 Coliform bacteria 10 Escherichia coli 0 Bacillus cereus 0 Staphylococcus aureus 0 Moulds 102 Group 4 0 2) tarts, cakes – with decorative creams, except creams containing protein or made from fermented milk products Total bacteria count 5x104 Coliform bacteria 102 Staphylococcus aureus 102 Yeasts 102 (creams made of sour cream butter, curds, sour cream, kephir, yoghurt, etc.) Moulds 50 Group 4 0 – with creams containing protein Total bacteria count 104 Coliform bacteria 102 Staphylococcus aureus 102 Yeasts 50 Moulds 102 Group 4 0 – filled with fruit or berries, or with mixture of sugar, syrup, and flavourings Total bacteria count 104 Coliform bacteria 102 Staphylococcus aureus 10 Yeasts 50 Moulds 102 Group 4 0 – with chocolate coating Total bacteria count 104 Coliform bacteria 102 Staphylococcus aureus 10 Yeasts 50 Moulds 102 Group 4 0 – with creams made from fermented milk products (creams made of sour cream butter, curds, sour cream, kephir, yoghurt, etc.) Coliform bacteria 102 Staphylococcus aureus 10 Yeasts 50 Moulds 102 Group 4 0 3) wafer cakes – filled with fat-based cream Total bacteria count 5x103 Coliform bacteria 10 Yeasts 50 Moulds 50 Group 4 0 – filled with praline or with chocolate and nuts Total bacteria count 5x104 Coliform bacteria 102 Yeasts 50 Moulds 50 Group 4 0 6. Confectionery products Cocoa and chocolate products Total bacteria count 5x104 Coliform bacteria 102 Escherichia coli 0 Staphylococcus 0 aureus Salmonella spp. m and M = 0 10 0 Yeasts and moulds 102 Group 4 0 Chewing gum Total bacteria count 5x102 Coliform bacteria 0 Yeasts and moulds 50 Group 4 0 Fresh and frozen creams and fillings, including those used in fine bakers’ wares Total bacteria count 105 106 10 5 106 5 3 Coliform bacteria 10 102 102 5 2 Bacillus cereus 103 104 103 104 5 2 Salmonella spp. 0 0 0 0 10 0 Group 4 0 Sugar confectionery 1) products without sugar coating Total bacteria count 104 Coliform bacteria 102 Yeasts and moulds 50 Group 4 0 2) sugar coated products Total bacteria count 5x104 Coliform bacteria 102 Yeasts and moulds 50 Group 4 0 3) dragees Total bacteria count 104 Coliform bacteria 10 Yeasts and moulds 50 Group 4 0 4) caramels Total bacteria count 103 Coliform bacteria 10 Yeasts and moulds 50 Group 4 0 5) toffees Total bacteria count 103 Coliform bacteria 0 Yeasts and moulds 10 Group 4 0 6) jelly confectionery Total bacteria count 5x103 Coliform bacteria 10 Yeasts and moulds 102 Group 4 0 7) Halva: – sugar coated Total bacteria count 104 Coliform bacteria 102 Yeasts and moulds 50 Group 4 0 – without Total bacteria 5x104 sugar-coating count Coliform bacteria 102 Yeasts and moulds 50 Group 4 0 7. Fruit and vegetables, berries, and products manufactured therefrom Fresh vegetables Total bacteria count 105 Escherichia coli 10 Group 4 0 Dried vegetables Total bacteria count m = 104 M = 105 5 3 Escherichia coli m = 102 M = 103 5 3 Staphylococcus aureus 102 Clostridium perfringens 0 Bacillus cereus 103 Salmonella spp. m and M = 0 5 0 Group 4 0 Frozen vegetables Total bacteria count 104 Escherichia coli m = 102 M = 103 5 3 Staphylococcus aureus 102 Clostridium perfringens 0 Enterobacteriaceae 103 Group 4 0 Dried potato powders Total bacteria count 5x104 Coliform bacteria 102 Escherichia coli 0 Staphylococcus aureus 0 Salmonella spp. 0 Group 4 0 Fresh or frozen fruit and berries Total bacteria count 5x105 Escherichia coli m = 102 M = 103 5 3 Staphylococcus aureus 102 Enterococcus spp. 103 Group 4 0 Dried fruit and berries Total bacteria count 105 Coliform bacteria 102 Escherichia coli 0 Yeasts 102 Moulds 102 Group 4 0 Nuts, almonds, etc. Salmonella spp. m and M = 0 10 0 Group 4 0 Raw vegetable salads Total bacteria count 104 Coliform bacteria 103 Staphylococcus aureus 102 Group 4 0 Blanched frozen vegetables Total bacteria count m = 105 M = 106 5 3 Coliform bacteria m = 102 M = 103 5 3 Enterobacteriaceae m = 102 M = 103 5 3 Listeria monocytogenes 0 Yeasts m = 102 M = 103 5 3 Moulds m = 102 M = 103 5 3 Group 4 0 Jams and purées from fruit or berries Total bacteria count 5x103 Coliform bacteria 0 Yeasts 50 Moulds 50 Group 4 0 Tinned fruit and vegetables Tinned fruit and vegetables shall be industrially sterile 8. Juices, drinks, nectars and concentrates from fruit, vegetables or berries Juices, drinks and nectars from fruit, vegetables, or berries Total bacteria count 102 Escherichia coli 0 Yeasts and moulds 102 Group 4 0 Concentrates from fruit, vegetables or berries: 1) frozen Total bacteria count 104 Escherichia coli 0 Yeasts and moulds 103 Group 4 0 2) aseptically bottled Products shall be industrially sterile 3) pasteurised and frozen Total bacteria count 103 Escherichia coli 0 Yeasts and moulds 102 Group 4 0 9. Non-alcoholic beverages Beverages based on Total bacteria count 2x102 essences or concentrates Coliform bacteria 0 Escherichia coli 0 Yeasts 50 Moulds 50 Group 4 0 Table water, mineral water, including artificial mineral water Thermotolerant coliform bacteria(15) 0 Coliform bacteria(15) 0 Escherichia coli(15) 0 Clostridium perfringens(15) 0 Pseudomonas aeruginosa(15) 0 Shigella spp.(15) 0 Group 4 0 10. Fats, oils Mayonnaise and salad dressings containing mayonnaise Total bacteria count 5x104 105 105 5 2 Coliform bacteria 10 102 102 5 2 Escherichia coli 0 Staphylococcus aureus m = 102 M = 103 5 2 Yeasts 102 Moulds 10 Group 4 0 Non emulsified dressings (ketchup, etc.) Total bacteria count 104 Coliform bacteria 102 Sulphite-reducing clostridia 0 Staphylococcus aureus 0 Yeasts 102 Group 4 0 Margarines Coliform bacteria m =10 M = 102 5 2 Escherichia coli 0 Staphylococcus aureus 0 Moulds m = 102 M = 103 5 2 Yeasts m = 102 M = 103 5 2 Group 4 0 Edible fats and oils Staphylococcus aureus(16) 5 Moulds 102 Yeasts 102 Group 4 0 11. Broth powders; powder mixes for soups, dressings and casseroles; other food preparations in powder form Powder mixes soluble in cold or hot water Total bacteria count m = 105 M = 106 5 3 Coliform bacteria m = 10 M = 102 5 2 Clostridium perfringens m = 102 M = 103 5 2 Staphylococcus aureus 102 Bacillus cereus m = 5x102 M = 104 5 2 Salmonella spp. m and M = 0 5 0 Group 4 0 Powder mixes requiring additional heating Total bacteria count 5x105 Coliform bacteria 5x102 Clostridium perfringens 102 Staphylococcus aureus 102 Bacillus cereus 103 Salmonella spp. 0 Group 4 0 12. Sugars and honey Sugars Total bacteria count 5x104 Escherichia coli 0 Yeasts and moulds 5x102 Group 4 0 Honey Total bacteria count 104 Coliform bacteria 0 Escherichia coli 0 Shigella spp. 0 Yeasts 104 Moulds 102 Group 4 0 13. Condiments, herbs, and mixtures of spices and herbs Condiments, herbs, mixtures of spices and herbs Total bacteria count 5x107 Coliform bacteria 5x104 Escherichia coli 102 Clostridium perfringens 103 Staphylococcus aureus 103 Group 4 0 14. Tea and coffee Tea Escherichia coli 10 Bacillus cereus 103 Moulds 104 Group 4 0 Coffee Coliform bacteria 10 Escherichia coli 0 Yeasts and moulds 102 Group 4 0 15. Baby food and food for young children Infant formulae and dry porridge prepared with milk Total bacteria count 3x103 Coliform bacteria 0 (to be heated before use) Escherichia coli(17) 0 Staphylococcus aureus(17) 0 Clostridium perfringens 0 Bacillus cereus m = 102 M = 103 5 2 Proteus spp. 0 Salmonella spp.(18) m and M = 0 5 0 Moulds 0 Group 4 0 Other food preparations to be heated before use Total bacteria count m = 104 M = 105 5 2 Coliform bacteria m = 10 M = 102 5 2 Escherichia coli 0 Staphylococcus aureus 0 Clostridium perfringens 0 Proteus spp. 0 Moulds 0 Group 4 0 Infant formulae and dry porridge prepared with milk (not heated before use) Total bacteria count m = 103 M = 104 5 2 Coliform bacteria 0 Escherichia coli 0 Staphylococcus aureus 0 Clostridium perfringens 0 Bacillus cereus m = 102 M = 103 5 2 Proteus spp. 0 Salmonella spp. m and M = 0 60 0 Moulds 0 Group 4 0 Other food preparations not heated before use Total bacteria count m = 104 M = 105 5 2 Coliform bacteria m = 10 M = 102 5 2 Escherichia coli 0 Staphylococcus aureus 0 Clostridium perfringens 0 Proteus spp. 0 Moulds 0 Group 4 0 Food preparations based on fruit or vegetables Total bacteria count 102 Yeasts 10 Moulds 0 Group 4 0 Tinned fruit and vegetables Tinned fruit and vegetables shall be industrially sterile 16. Other foodstuffs Fruit and berry ices, other edible ices Mesophilic aerobes m = 5x104 M = 2.5x105 5 2 Coliform bacteria m = 102 M = 103 5 2 Salmonella spp. m and M = 0 10 0 Group 4 0 Salt Total bacteria count 103 Soya milk (dry) Total bacteria count 105 Group 4 0 Heat treated food preparations (chilled or frozen) Total bacteria count 105 106 10 6 5x107 5 3 Coliform bacteria 102 103 102 103 5 2 Staphylococcus aureus 102 103 10 2 103 5 2 Bacillus cereus 5x102 104 5x102 104 5 2 Clostridium perfringens 102 103 10 2 103 5 2 Salmonella spp. 0 0 0 5 0 Group 4 0 Heat treated food preparations containing one or more ingredients not subjected to heat treatment (chilled or frozen) Total bacteria count 104 105 10 6 5x107 5 3 Coliform bacteria 10 102 10 102 5 2 Staphylococcus aureus 102 103 10 2 103 5 2 Bacillus cereus 5x102 104 5x102 104 5 2 Clostridium perfringens 102 103 10 2 103 5 2 Salmonella spp. 0 0 0 5 0 Group 4 0 Food preparations and snack foods which do not require additional heating before use Total bacteria count 104 Coliform bacteria 0 Escherichia coli 0 Staphylococcus aureus 0 Clostridium perfringens 50 Pseudomonas aeruginosa 104 Bacillus cereus 104 Group 4 0 Food preparations and snack foods requiring additional heating before use Total bacteria count 105 Coliform bacteria 103 Escherichia coli 102 Staphylococcus aureus 102 Clostridium perfringens 102 Bacillus cereus 102 Group 4 0 Salads, including salads containing ingredients of animal origin Total bacteria count 105 Coliform bacteria 102 Escherichia coli 0 Staphylococcus aureus 102 Group 4 0 (16.01.2002 entered into force 31.01.2002 - RT I 2002, 7, 37; 16.07.2002 entered into force 27.07.2002 - RT I 2002, 65, 230) (1) The period for carrying out non-standard analyses is the period until the "use by" date of the product, plus 6 hours in the case of perishable food products and 24 hours in the case of other foodstuffs. Perishable food products are products specified in clause 46 of Government of the Republic Regulation No. 329 of 2 November 1999 “Approval of Food Hygiene Requirements” (RT I 1999, 84, 755; 2000, 97, 625) (2) In the absence of values for m and M, the maximum authorised levels of micro organisms in food shall be hereinafter expressed as the number of colonies per gram or millilitre (3) Unless specified otherwise, hereinafter the content of Salmonella spp. shall be per 25 g of product (4) Maximum level applies per 25 g of product (5) Maximum level applies per 25 g of product (with the exception of hard cheeses) (6) Maximum level does not apply to yoghurt ice creams (7) If the contact plate method is used, not more than 2x102 colonies; if the swab method is used, not more than 105 colonies (8) Maximum level applies to frozen meat (9) Maximum level applies per 10 grams of product (10) Maximum level applies per 1 gram of product (11) aw – water activity characterised by the presence of free water in a product, expressed as a ratio of the pressure of the water vapour in the immediate environment of the product to the pressure of vapour from distilled water (12) Hereinafter, industrially sterile tinned products are tinned products which retain normal appearance after being thermostatically controlled and which fit the organoleptic and physico-chemical characteristics presented in the technical specification of the product, but which may contain mesophilic aerobic and facultatively aerobic sporogenic micro-organisms (13) Maximum level applies per 100 g of product (14) Maximum level applies to vacuum packaged products (15) Maximum level applies per 100 ml of product (16) Maximum level applies to vegetable fats and oils (17) In all milk-based baby foods and foods for young children the maximum level applies per 10 g of product (18) In all milk-based baby foods and foods for young children the maximum level applies per 100 g of product