Microbial Limit for Food

Dear All,

i m a microbiologist from a commercial Lab, does anyone have any limit or reference standard for microbial limits in food?

Thanks and have a good day...

Dear All,

i m a microbiologist from a commercial Lab, does anyone have any limit or reference standard for microbial limits in food?

Thanks and have a good day...

Goodmorning,

Food is a very general term. You would have to be a bit more specific. Here are some links to certain foods:

Quebec micro limits (CUMAIRA): http://ville.montrea...NTS/RECUEIL.PDF
Dehydrated onion and garlic (ADOGA): http://www.clfp.com/ADOGA

Dear Spicegenius,

Thks very much for links and the encyclopaedical micro. collection.

Some of the contents remind me of the format of the French official regulations ?

I presume it only exists in French language ?

Rgds / Charles.C

OP your question is too broad so it's hard to give a definite answer. A document likethis EU one may be of help as a starting place.

Dear Spicegenius,

Thks very much for links and the encyclopaedical micro. collection.

Some of the contents remind me of the format of the French official regulations ?

I presume it only exists in French language ?

Rgds / Charles.C

Hi Charles,

The one from CUMAIRA is indeed only available in French since it is for the province of Quebec. My bad since I hadn't noticed you were from Malaysia (kindda cool to speak to someone all the way there). I have many different references, if you can give us what type of food you are looking to tests, I'm sure we can all help.

SpiceGenius