Just a comment on yr original query
I run through some of the COAs of other suppliers, looking for similarities of product, there are "acceptable" and "typical" limits, what does those means?
“Typical” often means values/limits which are usually achievable by yourself but are not to be interpreted as a supplier accept / reject type guarantee. Useful for informative purposes although they should obviously “correlate” to published values or you should be prepared to explain why they don’t.
“acceptable” as applied to limits is meaningless without detailing the particular case, eg originator, sampling plan, methodology, regulatory justification.
(added - for example, referring to Al's post, the "m" could be interpreted as -
m, a microbiological limit which, in a 2- class plan, separates good quality from defective quality or, in a 3-class plan, separates good quality from marginally acceptable quality. Values equal to m, or below, represent an acceptable product and values above it are either marginally acceptable or unacceptable. This value also could be seen as the value considered by those establishing the criteria to be acceptable and attainable through application of GHP and/or HACCP.
(Microorganisms in Foods 7 / ICMSF))
Rgds / Charles.C
added - regarding yr earlier
Looks like I am too strict to myself in setting the limits
I think, though no experience in this product -
yr TPC looks too strict (various values ranged 15000 to 50000 / g)
yr coliform is probably too strict (easier to comment if expressed as MPN/g)
yr Staph.aureus is also probably too strict (easier to comment if expressed as MPN/g)
yr Salmonella is surely not strict enough (usually negative [not detected] in 25g is most lenient option)
(the above should be interpreted within the context of an appropriate sampling plan, something like Al's)