For Not ready to eat and Raw or Fresh pork--Depending on the cooking or safe handling instructions, i.e. "cook to internal temperature of" you will need to determine the log reduction of any pathogen. Generic E coli and coliforms contains pathogens and will need to be considered pathogens when determining the upper limit allowed in a fresh product. If pork is only cooked to 145F as USDA guidance than you will need to refer to USDA-FSIS lethality temps for Salmonella (which is a coliform) to refer which log reduction can be achieved at that temperature. This reference can be done for any of the temperatures listed on the charts on Appendix A.
For RTE pork, it is important also to understand that E coli and coliforms include pathogens and are found undetectable in RTE products. However, a RTE product should be categorized that way because of a robust HACCP plan and validated CCP to eliminate all pathogens. So if pathogens are eliminated, the only concern will be spoilage organisms. Spoilage can occur at levels of 4 log to 8 log TPC (total plate count) or APC (aerobic plate count). The test will be determined by the packaging environment. If it is a modified atmosphere or oxygen available packaging than use APC. If it is oxygen depleted or vacuum sealed than use TPC.
Sliminess on the surface usually indicates microbial spoilage. But to understand this fully, shelf life testing is necessary to know at what level the spoilage will occur for that particular pork product.