Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits in food (Cth)

Schedule 27 Microbiological limits in food

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

Microbiological limits in food are regulated by subsection 1.1.1—11 and Standard 1.6.1. This Standard lists information for sections 1.6.1—2 and 1.6.1—4, and subsection 1.6.1—3(2).

Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3. S27—1 Name This Standard is Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits in food. Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act. S27—2 Definitions Note In this Code (see section 1.1.2—2): SPC means a standard plate count at 30C with an incubation time of 72 hours. In this Schedule: processed, in relation to egg product, means pasteurised or subjected to an equivalent treatment. S27—4 Microbiological limits in food

Microbiological limits in food Column 1 Column 2 Column 3 Column 4 Column 5 (n) (c) (m) (M) All cheese Escherichia coli 5 1 10/g 102/g Raw milk cheese Salmonella 5 0 not detected in 25 g Staphylococcal enterotoxins 5 0 not detected in 25 g Soft and semi-soft cheese (moisture content > 39%) with pH > 5.0 Salmonella 5 0 not detected in 25 g Dried milk Salmonella 5 0 not detected in 25 g Unpasteurised milk for retail sale Campylobacter 5 0 not detected in 25 mL Coliforms 5 1 102/mL 103/mL Escherichia coli 5 1 3/mL 9/mL Salmonella 5 0 not detected in 25 mL SPC 5 1 2.5x104/mL 2.5x105/mL Packaged cooked cured/salted meat Coagulase-positive staphylococci 5 1 102/g 103/g Salmonella 5 0 not detected in 25 g Packaged heat treated meat paste and packaged heat treated pâté Salmonella 5 0 not detected in 25 g All comminuted fermented meat which has not been cooked during the production process Coagulase-positive staphylococci 5 1 103/g 104/g Escherichia coli 5 1 3.6/g 9.2/g Salmonella 5 0 not detected in 25 g Cooked crustacea Coagulase-positive staphylococci 5 2 102/g 103/g Salmonella 5 0 not detected in 25 g SPC 5 2 105/g 106/g Raw crustacea Coagulase-positive staphylococci 5 2 102/g 103/g Salmonella 5 0 not detected in 25 g SPC 5 2 5x105/g 5x106/g Bivalve molluscs, other than scallops Escherichia coli 5 1 2.3/g 7/g Ready-to-eat food in which growth of Listeria monocytogenes can occur Listeria monocytogenes 5 0 not detected in 25 g Ready-to-eat food in which growth of Listeria monocytogenes will not occur Listeria monocytogenes 5 0 102cfu/g Cereal-based foods for infants Coliforms 5 2 less than 3/g 20/g Salmonella 10 0 not detected in 25 g Powdered *infant formula, other than powdered *follow-on formula Cronobacter 30 0 not detected in 10g Salmonella 60 0 not detected in 25 g Powdered follow-on formula Salmonella 60 0 not detected in 25 g Pepper, paprika and cinnamon Salmonella 5 0 not detected in 25 g Dried, chipped, desiccated coconut Salmonella 10 0 not detected in 25 g Cocoa powder Salmonella 5 0 not detected in 25 g Cultured seeds and grains (bean sprouts, alfalfa etc) Salmonella 5 0 not detected in 25 g Processed egg product Salmonella 5 0 not detected in 25 g Mineral water Escherichia coli 5 0 not detected in 100 mL Packaged water Escherichia coli 5 0 not detected in 100 mL Packaged ice Escherichia coli 5 0 not detected in 100 mL