Microbial limit for food industry

New to Food industry. what are the guidelines for Microbial limit for food industry and where can i find it for specific food category

New to Food industry. what are the guidelines for Microbial limit for food industry and where can i find it for specific food category

Hi neena,

There is no Universally applicable set of numbers.

Please supply some context, eg product of interest, RTE, locational area, etc etc.

A general answer to yr query can be found in various books, references etc for which various threads exist on this Forum.

just as one specific example -

http://www.ifsqn.com...on-requirement/

Hi neena,

 

There is no Universally applicable set of numbers.

 

Please supply some context, eg product of interest, RTE, locational area, etc etc.

 

A general answer to yr query can be found in various books, references etc for which various threads exist on this Forum.

 

just as one specific example -

 

http://www.ifsqn.com...on-requirement/

Thanks Charles, I was more interested in ready to eat guidelines for listeria, salmonella in USA, EU

Thanks Charles, I was more interested in ready to eat guidelines for listeria, salmonella in USA, EU

Salmonella spp, afaik, is for RTE items globally classified as a zero-tolerant species., ie tolerance is zero.

L.monocytogenes 

For RTE/USA, L.mono is I think an invariably zero-tolerant species like salmonella (I'm not in USA).

For EU, in general, it depends on the specific product (EU issues a detailed compilation of micro. requirements for a variety of RTE products).  However, IIRC, individual EC-member guidelines/interpretations may vary somewhat.