I am trying to determine pass-fail limits with E.coli MPN/g. If you could please point me in the right direction where to find this information, I greatly appreciate it.
If it makes a difference it's for an RTE Beef Liver product.
Any relevant answer likely depends on the context of yr query. More info might/would help. (petfood by any chance ?? )
(1) as indicated by 3F, there are various "types" of E.coli, 2 notable/popular ones are non-pathogenic, "generic" E.coli and pathogenic E.coli O157
So you need to specify which E.coli you are talking about. (At the risk of confusing you even more, can try this short thread if you wish to know more -
(2) Are you referring to processing the item in yr OP or, eg, just some sample from a shop ??? Canada has encyclopedic microbiological Processing Requirements.
(3) There may be a Canadian Regulatory Answer for yr specific Product/Process
Having offered a few caveats, the following refs may, a big may, relate -
Canada micro limits - domestic pathogens (and others) in RTE meat productspdf.pdf 98.32KB
(extracted from -
(can also see the introductory article -
(IMEX Canadian authrities change all their URLs every year or more frequently)
also, ex google -
Canada microbial guidelines RTE Foods,2013.pdf 922.18KB
PS - MPN (= most probable number, typically quoted per gram but not always) refers to the micro. procedure used to evaluate the level of bacterium of interest (in this case "E.coli"). You can read it as cfu or, most likely, cfu/gram (ie = yr OP title).
PPS - I noticed this quite readable, short, process-oriented compilation while browsing this thread which may be of passing interest -
Canada - Ready-to-eat RTE meat processing guidelines.2016.pdf 474.66KB
P3S - If around at this time, Scampi may have more locally accurate knowledge ?