Hi guys, I am looking for the microbiological limit for ready-to-eat food in US, mainly for dried fruit, juice.
I have searched the lots of website including FDA but could not find any of this standard in US. For other countries, like in EU, Australia, Hong Kong, they have a specific document on this topic. Does anyone have this information for US?
Many thanks if someone could share this information.
Do you mean Import Standards ? If so, Official data/specs do probably exist (somewhere).
I assume you refer to Internal standards.
USA not my location but as a general comment, i believe USA divides (all?) its national regulatory food functions by product into FDA/USDA organisations. Plus individual State responsibilities/viewpoints.
Your query may also overlap the USA subtlety of "Adulteration" regulations in addition to direct limits.
Yr request is slightly "general" which may limit the responses.
From Google -
The USDA standard covers a variety of fruits.
Some specs contain "must meet U.S. FDA tolerances for “Defect Action Levels". From long memory, this is mainly OLQ items but may contain some micro.(eg generic E.coli, pathogens)
Need to be more specific. eg fruit type ? Thermally Processed?, if so how, pasteurised, etc ?
Maybe some US posters here will have a direct answer to yr query. Here's hoping.
Rgds / Charles.C