FDA microbiological limits for ready to eat food

Does anyone out there know what the FDA limits are for enterobacteriaceae in ready to eat foods

Does anyone out there know what the FDA limits are for enterobacteriaceae in ready to eat foods

Hi Sherhitch,

I assume you refer to USFDA.

I'm not aware any general FDA "RTE food" microbiological  compilations for indicators (or non-zero tolerant pathogens) although liimits do exist for certain specific "foods", eg Cheese.

Can try this post/thread, eg file com1 -

https://www.ifsqn.co...al/#entry127998

As you can see, limits vary with to food type.

Also note the various caveats in introduction.

PS - JFI the UK has this Guideline to yr query -

enterobacteriaceae.PNG   86.72KB   1 downloads

Charles is right. There aren't any. In the past I've used Australia/New Zealand's guidelines for enterobacteriacae in RTE food. To cite other countries guidelines is generally allowed if specific guidelines don't exist and the country has equivalent food safety standards/rules. For example, we use Canada's guidelines on food hazards for some foods.