Microbiological criteria/permissible limits for ready to heat products

HI!

Where can I find the microbiological criteria/permissible limits for ready to heat products?

Thanks

I assume you mean non-RTE.

There are no Universally applied limits.

See the 2 links in this post which include both RTE/NRTE -

PS - you will see RTE limits are (predictably) more common.

Mexico may have its own internal micro. limits but no idea about this.

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