I am looking at the Microbiological criteria for RTE foods Regulation 2073/05, and am a bit confused by the limits specified for Listeria M.
If food is able to support growth of LM, a 100cfu/g limit applies for the shelf life. The food business must be able to demonstrate this. If they can't, then the criteria is an absence in 25g before food has left the manufacturer. My question is how do you prove there is none in 25g? Does this mean testing every batch you produce, and not letting it go until you've had absence confirmed?
Another confusion, if food is unable to support growth of LM, then a 100cfu/g limit applies throughout the shelf life. Does this also need to be demonstrated through shelf life studies? or do you not need to demonstrate this as LM will not grow in it?
Any info would be appreciated.