International Microbiological Criteria

Institute of Medicine (US) and National Research Council (US) Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food

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Institute of Medicine (US) and National Research Council (US) Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. Scientific Criteria to Ensure Safe Food. Washington (DC): National Academies Press (US); 2003.

Scientific Criteria to Ensure Safe Food.

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Appendix EInternational Microbiological Criteria

TABLE E-1Ireland's Guidelines for the Microbiological Quality of Some Ready-to-Eat Foods at Point of Sale

		Microbiological Quality (cfu/g unless otherwise stated)
Food Category^a	Criterion	Satisfactory	Acceptable	Unsatisfactory	Unacceptable/ Potentially Hazardous
	Aerobic colony count
A	30°C/48 h	< 10³	10³ to < 10⁴	≥ 10⁴	N/A^b
B		< 10⁴	10⁴ to < 10⁵	≥ 10⁵	N/A
C		< 10⁵	10⁵ to < 10⁶	≥ 10⁶	N/A
D		< 10⁶	10⁶ to < 10⁷	≥ 10⁷	N/A
E		N/A	N/A	N/A	N/A
	Indicator organisms^c
A–E	Enterobacteriaceae	< 100	100 to < 10⁴	≥ 10⁴	N/A
A–E	Escherichia coli (total)	< 20	20 to < 100	≥ 100	N/A
A–E	Listeria spp. (total)	< 20	20 to < 100	≥ 100	N/A
	Pathogens
A–E	Salmonella spp.	Not detected in 25 g			Detected in 25 g
A–E	Campylobacter spp.	Not detected in 25 g			Detected in 25 g
A–E	E. coli O157 and other verocytotoxin-producing E. coli	Not detected in 25 g			Detected in 25 g
A–E	Vibrio cholerae	Not detected in 25 g			Detected in 25 g
A–E	Vibrio parahaemolyticus^d	< 20	20 to < 100	100 to < 10³
A–E	L. monocytogenes	< 20	20 to < 100	N/A
A–E	Staphylococcus aureus	< 20	20 to < 100	100 to < 10⁴
A–E	Clostridium perfringens	< 20	20 to < 100	100 to < 10⁴
A–E	Bacillus cereus and other pathogenic Bacillus spp.	< 10³	10³ to < 10⁴	10⁴ to < 10⁶

a: Category A includes beefburgers, meat pies, pork pies, sausage rolls, scotch eggs, raw pickled fish, mousse/desserts; Category B includes meat meals, poultry, cakes and pastries (without dairy cream), quiche, mayonnaise, dressings, vegetables, ice cream, ready-to-eat meals; Category C includes sliced beef, sliced pork,
: sliced poultry, crustraceans, fish, cakes and pastries (with dairy cream), dried fruits and vegetables, rice; Category D includes sliced ham, mollusks and other shellfish, prepared mixed salads; Category E includes raw ham, smoked sausages, cheesecake, fermented foods, fresh fruits and vegetables, cheese, yogurt.
b: N/A = not applicable.
c: On occasion some strains may be pathogenic.
d: Relevant to seafood only.
SOURCE: FSAI (2001).

TABLE E-2International Commission on Microbiological Specifications for Foods (ICMSF) Sampling Plans and Recommended Microbiological Limits for Fruits, Vegetables, Nuts, and Yeast

							Limit per Gram
Product	Test	Method Reference^a	Case	Plan	n^b	c^c	m^d	M^e
Frozen fruits and vegetables (pH > 4.5)^f	Escherichia coli	126/131	5	3	5	2	10²^g	10³
Dried vegetables	E. coli	126/131	5	3	5	2	10²^g	10³
Coconut (dessicated)	Salmonella	160^h
Growth not anticipated			11	2	10	0	0	—
Growth anticipated			12	2	20	0	0	—
Yeast	Salmonella	160^h	12	2	20	0	0	—

a: Refers to page number in ICMSF (1978) where methods are described. Use analytical unit sizes recommended in the methods.
b: n = Number of samples taken.
c: c = Maximum number of samples out of n that may exceed the value set for m.
d: m = Analytical value that differentiates good quality from marginally acceptable quality.
e: M = Analytical value that differentiates marginally acceptable quality from unacceptable quality.
f: pH measured at the time of sampling. Commodities with pH 4.5 or less are not likely to represent a major hazard and criteria are not recommended.
g: In the absence of systematic data m values are estimates.
h: See also ISO 6579 (1981).
SOURCE: ICMSF (1986).

TABLE E-3Canadian Standards for Fresh-Cut Produce

Food Category	Method or Equivalent	Guideline	Nature of Concern	Sampling Parameters^a
Food Category	Method or Equivalent	Guideline	Nature of Concern	n	c	m	M
Sprouted Seeds (e.g. alfalfa and bean sprouts)	MFHPB-19	Fecal coliforms	Sanitation	5	2	10³	10⁵
	MFHPB-19	Escherichia coli	Health 2^b	5	2	10²	10³
	MFHPB-20	Salmonella	Health 2^c	5	0	0	—

a: n = Number of samples taken, c = maximum number of samples out of n that may exceed the value set for m, m = analytical value that differentiates good quality from marginally acceptable quality, M = analytical value that differentiates marginally acceptable quality from unacceptable quality.
b: This becomes a Health 1 concern if verotoxin-producing strains are found.
c: This becomes a Health 1 concern if targeted or distributed to a sensitive population, such as children less than five years of age, the elderly, or immunoc compromised individuals.
SOURCE: HPFB (2003).

TABLE E-4Australia and New Zealand Standards for Cultured Seeds and Grains

Food	Microorganism	n^a	C^b	m^c	M^d
Cultured seeds and grains (bean sprouts, etc.)	Salmonella/25 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).

TABLE E-5International Criteria for Produce

Country	Food Commodity	Other Information	Microorganisms or Metabolite
Canada	Apple juice	Unpasteurized	Escherichia coli
Canada	Apple juice	Unpasteurized	E. coli O157:H7
South Africa	Aromatic plants		Aerobic bacteria
South Africa	Aromatic plants		Bacillus cereus
South Africa	Aromatic plants		Clostridium perfringens
South Africa	Aromatic plants		Coliforms
South Africa	Aromatic plants		E. coli
South Africa	Aromatic plants		Molds
South Africa	Aromatic plants		Salmonella spp.
South Africa	Aromatic plants		Staphylococcus aureus
South Africa	Aromatic plants		Yeasts
Spain	Canned raw vegetables		Aerobic mesophilic microorganisms
Spain	Canned raw vegetables		E. coli
Spain	Canned raw vegetables		Listeria monocytogenes
Spain	Canned raw vegetables		Salmonella spp.
ICMSF^a	Cereal products	Frozen and dried	Salmonella spp.
ICMSF	Cereal products	Frozen and dried	S. aureus
Cuba	Cereals	Ready-to-eat	Aerobic mesophilic microorganisms
Cuba	Cereals	Ready-to-eat	Molds
Cuba	Cereals	Ready-to-eat	Yeasts
ICMSF	Cereals		Molds
Spain	Cereals	Flakes	Aerobic mesophilic microorganisms
Spain	Cereals	Flakes or other expanded	B. cereus
Spain	Cereals	Flakes	B. cereus
Spain	Cereals	Flakes	E. coli
Spain	Cereals	Flakes	Molds
Spain	Cereals	Flakes	Salmonella spp.
Spain	Cereals	Flakes	Yeasts
Australia	Coconut	Dessicated	Salmonella spp.
ICMSF	Coconut	Desiccated, growth anticipated	Salmonella spp.
ICMSF	Coconut	Desiccated, growth not anticipated	Salmonella spp.
New Zealand	Coconut	Dried, grated	Coliforms faecal
New Zealand	Coconut	Dried, grated	Coliforms presumptive
New Zealand	Coconut	Dried, grated	Salmonella spp.
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
m = 100, M = 1,000	n = 5, c = 2	Manufacturing level	Guidelines
m = 0	n = 5, c = 0	Manufacturing level	Guidelines
1,000,000	Not specified	Retail	Mandatory
Not detectable in 20 g	Not specified	Retail	Mandatory
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
Not detectable in 20 g	Not specified	Retail	Mandatory
10,000	Not specified	Retail	Mandatory
m = 1,000,000, M = 10,000,000	n = 5, c = 2	Not specified	Not specified
m = 100, M = 1,000	n = 5, c = 2	Not specified	Not specified
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
< 10,000	n = 1	Not specified	Mandatory
< 100	n = 1	Not specified	Mandatory
< 100	n = 1	Not specified	Mandatory
m = 100 to 10,000, M = 100,000	n = 5, c = 2	Port of entry	Guidelines
10,000	Not specified	Not specified	Mandatory
< 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
m = < 10, M = 10	n = 5, c = 2	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
m = 0 per 25 g	n = 5, c = 0	Not specified	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Norway	Coconut	Grated	Coliforms
Norway	Coconut	Grated	Salmonella spp.
South Africa	Coconut	Dessicated	Salmonella spp.
South Africa	Coconut	Dessicated	Shigella spp.
South Africa	Coconut	Dessicated	S. aureus
Canada	Coleslaw	Ready-to-eat with shelf life > 10 days	L. monocytogenes
Ireland	Coleslaw		B. cereus and B. subtilis group
Ireland	Coleslaw		Campylobacter
Ireland	Coleslaw		C. perfringens
Ireland	Coleslaw		E. coli
Ireland	Coleslaw		E. coli O157 and other verotoxigenic E. coli (VTEC)
Ireland	Coleslaw		L. monocytogenes
Ireland	Coleslaw		Listeria spp. (not L. monocytogenes)
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of 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
Not detectable in 50 g	n = 5	Manufacturing level	Class 1 recall to retail level
Satisfactory: < 100, borderline: 1,000 to < 10,000, unsatisfactory: 10,000 to < 100,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: < 10, borderline: 10 to < 100, unsatisfactory: 100 to < 10,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
Satisfactory: not detectable in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 10,000, unacceptable: 10,000	Not specified	Retail	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Ireland	Coleslaw		Salmonella spp.
Ireland	Coleslaw		S. aureus
Ireland	Coleslaw		Vibrio parahaemolyticus
Israel	Dates		Aerobic plate count
Israel	Dates		Coliforms
Israel	Dates		Molds
Israel	Dates		Salmonella spp.
Ireland	Dried fruit and vegetables		Aerobic microorganisms at 30°C
Ireland	Dried fruit and vegetables		Aerobic microorganisms at 30°C
Ireland	Dried fruit and vegetables		Aerobic microorganisms at 30°C
Ireland	Dried fruit and vegetables		B. cereus and B. subtilis group
Ireland	Dried fruit and vegetables		Campylobacter
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
100,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
10	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Satisfactory: < 100,000	Not specified	Retail	Guidelines
Borderline: 100,000 to < 1,000,000	Not specified	Retail	Guidelines
Unsatisfactory: 1,000,000	Not specified	Retail	Guidelines
Satisfactory: < 100, borderline: 1,000 to < 10,000, unsatisfactory: 10,000 to < 100,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Ireland	Dried fruit and vegetables		C. perfringens
Ireland	Dried fruit and vegetables		E. coli
Ireland	Dried fruit and vegetables		E. coli O157 and other VTEC
Ireland	Dried fruit and vegetables		L. monocytogenes
Ireland	Dried fruit and vegetables		Listeria spp. (not L. monocytogenes)
Ireland	Dried fruit and vegetables		Salmonella spp
Ireland	Dried fruit and vegetables		S. aureus
Ireland	Dried fruit and vegetables		V. parahaemolyticus
Israel	Dried plums		Aerobic plate count
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
Satisfactory: < 10, borderline: 10 to < 100, unsatisfactory: 100 to < 10,000, unacceptable: 10,000	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable present in 25 g	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
Satisfactory: not detectable in 25 g,: borderline: < 200 present in 25 g, unsatisfactory: 200 to < 10,000, unacceptable: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
100,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Israel	Dried plums		Coliforms
Israel	Dried plums		Molds
Israel	Dried plums		Salmonella spp.
Israel	Dried vegetables		Aerobic plate count
Israel	Dried vegetables		Coliforms
Israel	Dried vegetables		Coliforms
Israel	Dried vegetables		Molds
Israel	Dried vegetables		Salmonella spp.
Israel	Dried vegetables	Including onion and garlic	Coliforms
Israel	Dried vegetables	Including onion and garlic	Enterococci
Israel	Dried vegetables	Including onion and garlic	E. coli
Israel	Dried vegetables	Including onion and garlic	Mesophilic spore-forming bacteria
Israel	Dried vegetables	Including onion and garlic	Molds
Israel	Dried vegetables	Including onion and garlic	Salmonella spp.
Israel	Dried vegetables	Including onion and garlic in soya product	Yeasts
ICMSF	Frozen fruits	pH > 4.5	E. coli
Israel	Frozen fruits		Coliforms
Israel	Frozen fruits		Molds
Israel	Frozen fruits		Salmonella spp.
Spain	Frozen fruits		Aerobic mesophilic microorganisms
Spain	Frozen fruits		Anaerobic sulphite-reducing bacteria
Spain	Frozen fruits		Coliforms
Spain	Frozen fruits		E. coli
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
1,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
10,000 (if E. coli = 0)	M = value of standard, n = 1, c = 0	Not specified	Mandatory
500	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
500	M = value of standard, n = 1, c = 0	Not specified	Mandatory
0	M = value of standard, n = 1, c = 0	Not specified	Mandatory
10,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
10,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
m = 100, M = 1,000	n = 5, c = 2	Port of entry	Guidelines
10	M = value of standard, n = 1, c = 0	Not specified	Mandatory
10	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
500,000	Not specified	Not specified	Recommendation
10	Not specified	Not specified	Recommendation
100 to 300	Not specified	Not specified	Recommendation
10	Not specified	Not specified	Recommendation
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Spain	Frozen fruits		Molds
Spain	Frozen fruits		Psychrotrophic count
Spain	Frozen fruits		Salmonella spp.
Spain	Frozen fruits		Shigella spp.
Spain	Frozen fruits		S. aureus
Spain	Frozen fruits		Yeasts
Israel	Frozen vegetables		Aerobic plate count
Israel	Frozen vegetables		Coliforms
Israel	Frozen vegetables		Molds
Israel	Frozen vegetables		Salmonella spp.
Israel	Frozen vegetables		Streptococcus faecalis
Spain	Frozen vegetables		Aerobic mesophilic microorganisms
Spain	Frozen vegetables		Anaerobic sulphite-reducing bacteria
Spain	Frozen vegetables		Coliforms
Spain	Frozen vegetables		E. coli
Spain	Frozen vegetables		Molds
Spain	Frozen vegetables		Psychrotrophic count
Spain	Frozen vegetables		Salmonella spp.
Spain	Frozen vegetables		Shigella spp.
Spain	Frozen vegetables		S. aureus
Spain	Frozen vegetables		Yeasts
Israel	Fruit drink	Bases for preparation of heat-treated or preserved products	Lactic acid bacteria
Israel	Fruit drink	Bases for preparation of frozen products	Molds
Israel	Fruit drink	Bases for preparation of heat-treated or preserved products	Molds
Israel	Fruit drink	Bases for preparation of frozen products	Yeasts
Norway	Fruit ice		Aerobic microorganisms at 30°C
Norway	Fruit ice		Coliforms
Norway	Fruit ice		Molds
Norway	Fruit ice		Yeasts
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
100	Not specified	Not specified	Recommendation
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
500,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
500	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
500,000	Not specified	Not specified	Recommendation
10	Not specified	Not specified	Recommendation
100 to 300	Not specified	Not specified	Recommendation
10	Not specified	Not specified	Recommendation
100	Not specified	Not specified	Recommendation
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
10	M = value of standard, n = 1, c = 0	Not specified	Mandatory
10	M = value of standard, n = 1, c = 0	Not specified	Mandatory
10	M = value of standard, n = 1, c = 0	Not specified	Mandatory
1,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
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
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Cuba	Fruit juices	Refrigerated	Coliforms
Cuba	Fruit juices	Canned	Commercially sterile
Cuba	Fruit nectars	Canned	Commercially sterile
New Zealand	Grains	Cultured	E. coli
New Zealand	Grains	Cultured	Salmonella spp.
New Zealand	Herbs		Aerobic microorganisms at 35°C
New Zealand	Herbs		B. cereus
New Zealand	Herbs		C. perfringens
New Zealand	Herbs		Coliforms faecal
New Zealand	Herbs		Salmonella spp.
New Zealand	Herbs		Staphylococcus coagulase positive
Spain	Honey		Aerobic mesophilic microorganisms
Spain	Honey		Enterobacteriaceae
Spain	Honey		E. coli
Spain	Honey		Molds
Spain	Honey		Pathogenic bacteria
Spain	Honey		Toxins, microbial
Spain	Honey		Salmonella spp.
Spain	Honey		Shigella spp.
Israel	Ketchup and tomato products		Molds
Israel	Marzipan		Molds
Spain	Marzipan		Enterobacteriaceae
Spain	Marzipan		E. coli
Spain	Marzipan		Molds
Spain	Marzipan		Salmonella spp.
Spain	Marzipan		Shigella spp.
Spain	Marzipan		S. aureus
Spain	Marzipan		S. aureus enterotoxic
Spain	Marzipan		Yeasts
Spain	Nougat		S. aureus enterotoxic
Norway	Nuts	Shelled, almonds etc.	Salmonella spp.
ICMSF	Peanut butters and other nut butters		Salmonella spp.
ICMSF	Peanut butters and other nut butters used in high moisture food		Salmonella spp.
Spain	Preserves	Salted, pasteurized	Aerobic mesophilic microorganisms
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
< 100	n = 1	Not specified	Mandatory
Commercially sterile	n = 1	Not specified	Mandatory
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
m = 500,000, M = 5,000,000	n = 5, c = 2	Not specified	Guidelines
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
m = 10, M = 100	n = 5, c = 2	Not specified	Guidelines
m = 0 per 25 g	n = 5, c = 0	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
10,000	Not specified	Not specified	Mandatory
Not detectable	Not specified	Not specified	Mandatory
Not detectable	Not specified	Not specified	Mandatory
100	Not specified	Not specified	Mandatory
Not detectable	Not specified	Not specified	Mandatory
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 containing molds	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
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
Not detectable	Not specified	Retail/production	Not specified
1,000	Not specified	Not specified	Mandatory
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
10,000	Not specified	Not specified	Recommendation
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Spain	Preserves	Salted, nonpasteurized, with or without oil	Aerobic mesophilic microorganisms
Spain	Preserves	Salted, smoked, nonpasteurized	Aerobic mesophilic microorganisms
Spain	Preserves	Salted, pasteurized	Clostridium spp., sulphite reducing
Spain	Preserves	Salted, nonpasteurized, with or without oil	Clostridium spp., sulphite reducing
Spain	Preserves	Salted, smoked, nonpasteurized	Clostridium spp. sulphite reducing
Spain	Preserves	Salted, pasteurized	Enterobacteriaceae
Spain	Preserves	Salted, nonpasteurized, with or without oil	Enterobacteriaceae
Spain	Preserves	Salted, smoked, nonpasteurized	Enterobacteriaceae
Spain	Preserves	Salted, pasteurized	E. coli
Spain	Preserves	Salted, nonpasteurized, with or without oil	E. coli
Spain	Preserves	Salted, smoked, nonpasteurized	E. coli
Spain	Preserves	Salted, pasteurized	Salmonella spp.
Spain	Preserves	Salted, nonpasteurized, with or without oil	Salmonella spp.
Spain	Preserves	Salted, smoked, nonpasteurized	Salmonella spp
Spain	Preserves	Salted, pasteurized	Shigella spp.
Spain	Preserves	Salted, nonpasteurized with or without oil	Shigella spp.
Spain	Preserves	Salted, smoked, nonpasteurized	Shigella spp.
Spain	Preserves	Salted, pasteurized	S. aureus
Spain	Preserves	Salted, nonpasteurized, with or without oil	S. aureus
Spain	Preserves	Salted, smoked, nonpasteurized	S. aureus
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
100,000	Not specified	Not specified	Recommendation
100,000	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	Not specified	Not specified	Recommendation
10	Not specified	Not specified	Recommendation
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
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Israel	Raisins		Aerobic plate count
Israel	Raisins		Coliforms
Israel	Raisins		Molds
Israel	Raisins		Salmonella spp.
New Zealand	Ready-to-eat	All components cooked in manufacturing process	Aerobic microorganisms at 35°C
New Zealand	Ready-to-eat	Some components not cooked in manufacturing process (e.g., sandwiches)	Aerobic microorganisms at 35°C
New Zealand	Ready-to-eat	All components cooked in manufacturing process	B. cereus
New Zealand	Ready-to-eat	Some components not cooked in manufacturing process (e.g., sandwiches)	B. cereus
New Zealand	Ready-to-eat	All components cooked in manufacturing process	Campylobacter
New Zealand	Ready-to-eat	Some components not cooked in manufacturing process (e.g., sandwiches)	Campylobacter
New Zealand	Ready-to-eat	All components cooked in manufacturing process	C. perfringens
New Zealand	Ready-to-eat	Some components not cooked in manufacturing process (e.g., sandwiches)	C. perfringens
New Zealand	Ready-to-eat	All components cooked in manufacturing process	E. coli
New Zealand	Ready-to-eat	Some components not cooked in manufacturing process (e.g., sandwiches)	Coliforms faecal
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
100,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
m = 10,000, M = 100,000	n = 5, c = 2	Not specified	Guidelines
m = 100,000, M = 500,000	n = 5, c = 2	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
m =100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
m = 0 per 10 g	n = 5, c = 0	Not specified	Guidelines
m = 0 per 10 g	n = 5, c = 0	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
m = 0	n = 5, c = 0	Not specified	Guidelines
m = 10, M = 100	n = 5, c = 2	Not specified	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
New Zealand	Ready-to-eat	All components cooked in manufacturing process	L. monocytogenes
New Zealand	Ready-to-eat	Some components not cooked in manufacturing process (e.g., sandwiches)	L. monocytogenes
New Zealand	Ready-to-eat	All components cooked in manufacturing process	Salmonella spp.
New Zealand	Ready-to-eat	Some components not cooked in manufacturing process (e.g., sandwiches)	Salmonella spp.
New Zealand	Ready-to-eat	All components cooked in manufacturing process	Staphylococcus, coagulase positive
New Zealand	Ready-to-eat	Some components not cooked in manufacturing process (e.g., sandwiches)	Staphylococcus, coagulase positive
Canada	Ready-to-eat foods	Supporting growth of Listeria monocytogenes with refrigerated shelf-life < 10 days and all ready-to-eat foods not supporting growth, produced under Good Manufacturing Practices (GMP)	L. monocytogenes
Canada	Ready-to-eat foods	Supporting growth of L. monocytogenes with refrigerated shelf-life < 10 days and all ready-to-eat foods not supporting growth, produced under no or inadequate GMP	L. monocytogenes
Ireland	Rice		Aerobic microorganisms at 30°C
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
m = 0 per 25 g	n = 5, c = 0	Not specified	Guidelines
m = 0 per 25 g	n = 5, c = 0	Not specified	Guidelines
m = 0 per 25 g	n = 5, c = 0	Not specified	Guidelines
m = 0 per 25 g	n = 5, c = 0	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
< 100	n = 5	Manufacturing level	Allow sale
< 100	n = 5	Manufacturing level	Recall or stop sale
Satisfactory: < 100,000	Not specified	Retail	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Ireland	Rice		Aerobic microorganisms at 30°C
Ireland	Rice		Aerobic microorganisms at 30°C
Ireland	Rice		B. cereus and B. subtilis group
Ireland	Rice		Campylobacter
Ireland	Rice		C. perfringens
Ireland	Rice		E. coli
Ireland	Rice		E. coli O157 and other VTEC
Ireland	Rice		L. monocytogenes
Ireland	Rice		Listeria spp. (not L. monocytogens)
Ireland	Rice		Salmonella spp.
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
Borderline: 100,000 to < 1,000,000	Not specified	Retail	Guidelines
Unsatisfactory: 1,000,000	Not specified	Retail	Guidelines
Satisfactory: < 100, borderline: 1,000 to < 10,000, unsatisfactory: 10,000 to < 100,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: < 10, borderline: 10 to < 100, unsatisfactory: 100 to < 10,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
Satisfactory: not detectable in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 10,000, unacceptable: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Ireland	Rice		S. aureus
Ireland	Rice		V. parahaemolyticus
Netherlands	Rice and rice products	Prepared, to be heated before sale/consumption	Aerobic microorganisms
Netherlands	Rice and rice products	Prepared, to be heated by consumer after sale	Aerobic microorganisms
Netherlands	Rice and rice products	Prepared, to be heated before sale/consumption	Pathogenic microorganisms
Netherlands	Rice and rice products	Prepared, to be heated by consumer after sale	Pathogenic microorganisms
Netherlands	Rice and rice products	Prepared, to be heated before sale/consumption	S. aureus
Netherlands	Rice and rice products	Prepared, to be heated by consumer after sale	S. aureus
Netherlands	Rice and rice products	Prepared, to be heated before sale/consumption	Toxins, microbial
Netherlands	Rice and rice products	Prepared, to be heated by consumer after sale	Toxins, microbial
Netherlands	Rice and rice products	Ready for consumption	Aerobic microorganisms
Netherlands	Rice and rice products	Ready for consumption	Enterobacteriaceae
Netherlands	Rice and rice products	Ready for consumption	Pathogenic microorganisms
Netherlands	Rice and rice products	Ready for consumption	S. aureus
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
< 1,000,000	Not specified	Retail	Mandatory
< 100,000	Not specified	Retail	Mandatory
Not detectable	Not specified	Retail	Mandatory
Not detectable	Not specified	Retail	Mandatory
< 500	Not specified	Retail	Mandatory
< 500	Not specified	Retail	Mandatory
Not detectable	Not specified	Retail	Mandatory
Not detectable	Not specified	Retail	Mandatory
< 10,000	Not specified	Consumption	Mandatory
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
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Netherlands	Rice and rice products	Ready for consumption	Toxins, microbial
Ireland	Salad	Mixed, prepared	Aerobic microorganisms at 30°C
Ireland	Salad	Mixed, prepared	Aerobic microorganisms at 30°C
Ireland	Salad	Mixed, prepared	Aerobic microorganisms at 30°C
Ireland	Salad	Mixed, prepared	B. cereus and B. subtilis group
Ireland	Salad	Mixed, prepared	Campylobacter
Ireland	Salad	Mixed, prepared	C. perfringens
Ireland	Salad	Mixed, prepared	E. coli
Ireland	Salad	Mixed, prepared	E. coli O157 and other VTEC
Ireland	Salad	Mixed, prepared	L. monocytogenes
Ireland	Salad	Mixed, prepared	Listeria spp. (not L. monocytogens)
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
Not detectable	Not specified	Consumption	Mandatory
Satisfactory: < 1,000,000	Not specified	Retail	Guidelines
Borderline: 1,000,000 to < 10,000,000	Not specified	Retail	Guidelines
Unsatisfactory: 10,000,000	Not specified	Retail	Guidelines
Satisfactory: < 100, borderline: 1,000 to < 10,000, unsatisfactory: 10,000 to < 100,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: < 10, borderline: 10 to < 100, unsatisfactory: 100 to < 10,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
Satisfactory: not detectable in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 10,000, unacceptable: 10,000	Not specified	Retail	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Ireland	Salad	Mixed, prepared	Salmonella spp.
Ireland	Salad	Mixed, prepared	S. aureus
Ireland	Salad	Mixed, prepared	V. parahaemolyticus
Israel	Salad	Tehina type	Aerobic plate count
Israel	Salad	Tehina type	Coliforms
Israel	Salad	Tehina type	Molds
Israel	Salad	Tehina type	Salmonella spp.
Israel	Salad	Tehina type	S. aureus
Israel	Salad	Made from vegetable materials with chili pepper	Aerobic plate count
Israel	Salad	Made from vegetable materials with chili pepper	Clostridium spp.
Israel	Salad	Made from vegetable materials with chili pepper	Coliforms
Israel	Salad	Made from vegetable materials with chili pepper	Molds
Israel	Salad	Made from vegetable materials with chili pepper	Salmonella spp.
Israel	Salad	Made from vegetable materials with chili pepper	S. aureus
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
1,000,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
1,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
< 50	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
50	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Israel	Salad	Made from vegetable materials with chili pepper	S. faecalis
Israel	Salad	Made from vegetable materials	Aerobic plate count
Israel	Salad	Made from vegetable materials	Clostridium spp.
Israel	Salad	Made from vegetable materials	Coliforms
Israel	Salad	Made from vegetable materials	Molds
Israel	Salad	Made from vegetable materials	Salmonella spp.
Israel	Salad	Made from vegetable materials	S. aureus
Israel	Salad	Made from vegetable materials	S. aureus
New Zealand	Salad	Vegetable or fruits, excluding combination with meat	Aerobic microorganisms at 35°C
New Zealand	Salad	Vegetable or fruits, excluding combination with meat	Coliforms faecal
New Zealand	Salad	Vegetable or fruits, excluding combination with meat	Salmonella spp.
New Zealand	Salad	Vegetable or fruits, excluding combination with meat	Staphylococcus, coagulase positive
Norway	Salad	Containing mayonnaise	Aerobic microorganisms at 30°C
Norway	Salad	Containing mayonnaise	B. cereus
Norway	Salad	Containing mayonnaise	Coliforms
Norway	Salad	Containing mayonnaise	L. monocytogenes
Norway	Salad	Containing mayonnaise	Salmonella spp.
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
1,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
50	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
m = 100,000, M = 1,000,000	n = 5, c = 2	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
m = 0 per 25 g	n = 5, c = 0	Not specified	Guidelines
m = 100, M = 1,000	n = 5, c = 2	Not specified	Guidelines
m = 50,000, M = 100,000	n = 5, c = 2	Date of production	Guidelines
m = 1,000, M = 10,000	n = 5, c = 2	Not standardized	Guidelines
m = 10, M = 100	n = 5, c = 2	Not standardized	Guidelines
Not detectable in 25 g	n = 10, c = 1	Not standardized	Guidelines
Not detectable in 25 g	n = 10, c = 0	Not standardized	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Norway	Salad	Containing mayonnaise	S. aureus, enterotoxic
Sweden	Salad	Containing mayonnaise	Salmonella spp.
Sweden	Salad	Vegetable	Salmonella spp.
Sweden	Salad	Containing mayonnaise	S. aureus
Sweden	Salad	Vegetable	S. aureus
Switzerland	Salad	Ready-to-eat, prepared leaf-salads without sauce	E. coli
Netherlands	Salad and similar		Enterobacteriaceae
Netherlands	Salad and similar		Molds and yeasts
Netherlands	Salad and similar		Pathogenic microorganisms
Netherlands	Salad and similar		S. aureus
New Zealand	Seeds	Cultured	E. coli
New Zealand	Seeds	Cultured	Salmonella spp.
France	Semi-preserves	Pasteurized	S. aureus
Israel	Sesame tahina	Raw material	Aerobic plate count
Israel	Sesame tahina	Raw material	Coliforms
Israel	Sesame tahina	Raw material	Mesophilic spore-forming bacteria
Israel	Sesame tahina	Raw material	Molds
Israel	Sesame tahina	Raw material	Salmonella spp.
Israel	Sesame tahina	Raw material	S. aureus
Norway	Vegetable salads	Raw, without mayonnaise	Coliforms
Cuba	Vegetables	Dried	Coliforms
Cuba	Vegetables	Dried	Molds
Cuba	Vegetables	Canned	Sterility test
Cuba	Vegetables	Dried	Yeasts
France	Vegetables	Raw, ready-to-eat	S. aureus
France	Vegetables	And preparations, ready-to-eat	B. cereus
France	Vegetables	And preparations, ready-to-eat	C. perfringens
France	Vegetables	Dehydrated/ lyophilized	Salmonella spp.
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
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 production/retail	Not specified
m = 100, M = 1,000	Not specified	Point of production/retail	Not specified
10	Swiss food manual	Swiss food manual	Tolerance value CFU
< 1,000	Not specified	Consumption	Mandatory
< 10,000	Not specified	Consumption	Mandatory
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
50,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory
100	M = value of standard, n = 1, c = 0	Not specified	Mandatory
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
Country	Food Commodity	Other Information	Microorganisms or Metabolite
ICMSF	Vegetables	Dried	E. coli
ICMSF	Vegetables	Frozen, pH > 4.5	E. coli
Ireland	Vegetables	And vegetable meals, cooked	Aerobic microorganisms at 30°C
Ireland	Vegetables	And vegetable meals, cooked	Aerobic microorganisms at 30°C
Ireland	Vegetables	And vegetable meals, cooked	Aerobic microorganisms at 30°C
Ireland	Vegetables	And vegetable meals, cooked	B. cereus and B. subtilis group
Ireland	Vegetables	And vegetable meals, cooked	Campylobacter
Ireland	Vegetables	And vegetable meals, cooked	C. perfringens
Ireland	Vegetables	And vegetable meals, cooked	E. coli
Ireland	Vegetables	And vegetable meals, cooked	E. coli O157 and other VTEC
Ireland	Vegetables	And vegetable meals, cooked	L. monocytogenes
Ireland	Vegetables	And vegetable meals, cooked	Listeria spp. (not L. monocytogenes)
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of 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
Satisfactory: < 10,000	Not specified	Retail	Guidelines
Borderline: 10,000 to < 100,000	Not specified	Retail	Guidelines
Unsatisfactory: 100,000	Not specified	Retail	Guidelines
Satisfactory: < 100, borderline: 1,000 to < 10,000, unsatisfactory: 10,000 to < 100,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: < 10, borderline: 10 to < 100, unsatisfactory: 100 to < 10,000, unacceptable: 100,000	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
Satisfactory: not detectable in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 10,000, unacceptable: 10,000	Not specified	Retail	Guidelines
Country	Food Commodity	Other Information	Microorganisms or Metabolite
Ireland	Vegetables	And vegetable meals, cooked	Salmonella spp.
Ireland	Vegetables	And vegetable meals, cooked	S. aureus
Ireland	Vegetables	And vegetable meals, cooked	V. parahaemolyticus
Israel	Vegetables	Canned	Pathogenic bacteria
Norway	Vegetables	Fresh	Salmonella spp.
Spain	Vegetables		Aerobic mesophilic microorganisms
Spain	Vegetables		Coliforms
Spain	Vegetables		E. coli
Spain	Vegetables		Molds
Spain	Vegetables		Salmonella spp.
Spain	Vegetables		Yeasts
Sweden	Vegetables		Salmonella spp.
Israel	Vegetables and fruits	Fresh	Coliforms
Israel	Vegetables and fruits	Fresh	Coliforms faecal
Israel	Vegetables and fruits	Fresh	E. coli
Israel	Vegetables and fruits	Fresh	L. monocytogenes
Israel	Vegetables and fruits	Fresh	Salmonella spp.
Numerical Values as Given in Original Publication^b (in cfu/g or mL if not specified)	Sampling Plan as Given in Original Publication^c	Point of Application	Legal Status
Satisfactory: not detected in 25 g, unacceptable: present in 25 g	Not specified	Retail	Guidelines
Satisfactory: < 20, borderline: 20 to < 100, unsatisfactory: 100 to < 10,000, unacceptable/potentially hazardous: 10,000	Not specified	Retail	Guidelines
Satisfactory: not detected in 25 g, borderline: < 200 present in 25 g, unsatisfactory: 200 to < 1,000, unacceptable: 1,000	Not specified	Retail	Guidelines
Not detectable	M = value of standard, n = 1, c = 0	Not specified	Mandatory
m = 0, M = 0	Not specified	Not standardized	Guidelines
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, n = 1, c = 0	Not specified	Mandatory
1,000	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable	M = value of standard, n = 1, c = 0	Not specified	Mandatory
Not detectable in 25 g	M = value of standard, n = 1, c = 0	Not specified	Voluntary
Not detectable in 20 g	M = value of standard, n = 1, c = 0	Not specified	Mandatory

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 for m.
SOURCE: WHO (2000).

REFERENCES

Food Standards Australia New Zealand. 2003. Standard 1.6.1: Microbiological Limits for Food. Online. Available at http://www.foodstandards.gov.au/_srcfiles/Standard161_Micro_v63.pdf. Accessed April 11, 2003.
FSAI (Food Safety Authority of Ireland). 2001. Guidelines for the Interpretation of Results of Microbiological 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.

Bookshelf ID: NBK221566

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Institute of Medicine (US) and National Research Council (US) Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. Scientific Criteria to Ensure Safe Food. Washington (DC): National Academies Press (US); 2003. Appendix E, International Microbiological Criteria.
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International Microbiological Criteria - Scientific Criteria to Ensure Safe Food
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