I want to know various countries' regulatory microbiology limits for poultry products (EU, Australia, USA, Canada, Japan, Brazil, China, Russia preferred). They would obviously differ with storage conditions.
1. Total Plate Count / Total Aerobic Count
2. Staphyloccus aureus (Coagulase +ve)
4. E. coli
5. Yeast & Mould count
6. Listeria monocytogenes
7. Clostridium perfringens
8. Clostridium botulinum
9. Campylobacter spp.
If anyone can help me with references, I will be highly obliged.