Depends on your shelf life goals I suppose. If these organisms proliferate and eventually cause spoilage, they're going to be at higher levels as time goes on regardless, so it would depend on your own experience with the product as to what level would suggest early spoilage.
With reference to your original query, no I do not think there are any legal microbial limits that led to the specs you mentioned. Most likely an old dataset or customer requirement. Decide what your actual go/no go value would be and reset the limit there. I would recommend a "yellow" range that prompts investigation even if you intend to release the product.
QA Manager and food safety blogger in Oregon, USA.
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