I guess it may depend on the "vegetables" and the "prepared" .
And micro-wise whether whether pathogenic E.coli or not. If yes, i agree with you.
Staph./B.cereus/L.mono often have acceptable maxima, eg 100 x 3. (prepared vegetables in UK/L.mono = Regulatory ?)
@Andy - The mysterious OW1 sounds interesting ? = hypochlorite ?
Charles, the OW1 is a mixture of ascorbic lactic and citric acid we use with water to was our salad leaves to getthe pH below 4 (we set our critical limit at 4.5 by expection in case it goes slightly above 4). As far as I'm aware its not pathogenic E.Coli. We don't supply large retailers, more hotels, restaurants, schools and other catering outlets, though we are being audited on Tuesday to hopefully gain the necessary certification to supply the public sector (hospitals and prisons).
I've just been sent some information regarding acceptable levels and think I've got some clarity on the matter now. Thanks guys!