i fractionally expanded yr original Title in view of the previous Posts.
Should state that afaik, there are no, current, comprehensive compilations across the Food Industry of official USA micro. specs (corrections welcome !). But there are some National ones for individual categories for import purposes, eg Seafood.
There is also IIRC a quite extensive list of US State micro.limits for certain micro.criteria/foods in the well-known Food Microbiology textbook due to Jay (many editions).
The section extract attached below from a classic (1985) US Publication contains a highly detailed survey of the then existing US official Microbiological Limits (Tables are at the end).
The same document activated the expansion of HACCP as a recommended, proactive, methodology for ensuring Food Safety in comparison to End-Product analyses.
Current (1985) Status of Microbiological Criteria and Legislative Bases.pdf 176.83KB