Could someone assist on a reliable reference on the standard guideline of a "baked goods" e.g. muffin laboratory report on Coliform Count in MPN/g.
I knew it seems to be acceptable around the 50 - 100 MPN/g but there is no valid references to look up to.
The initial difficulty is that "Coliform" is a quality/non-safety related parameter rather than a direct safety-related one so Subjectivity tends to be increased. Most recent Literature Guidelines (but maybe not all) focus on parameters other than (total) Coliforms.
You will see from the links below that a considerable range of Coliform values is "potentially" acceptable.
"Muffin" seems to encompass a range of pastry items.
Any useful answer will need some context regarding yr "muffin" eg idea of ingredient composition, process etc. (particularly any filling after baking)
For example see these threads -