What are the acceptable limits for E-coli and Coliform in Ready to Eat fresh Vegetables?
Started by Vgg, Oct 21 2020 09:49 PM
Hi can anyone tell me what are the acceptable limits for E-coli and Coliform in Ready to Eat fresh Vegetables?
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Hi any one tell me What are the acceptable limits for E-coli and Coliform in Ready to Eat fresh Vegetables?
Assuming you refer generic E.coli, neither of the above are considered pathogens.
Both should ideally be "Low".
Nowadays only few countries have official coliform limits.
No idea for any official limits for Canada but can browse the variety of options on the pair of links in this post -
https://www.ifsqn.co...er/#entry138358
PS - The suggested "generic" spec at end of above post (for vegetables to be cooked) might be of "casual" interest :smile:
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Risk-Based EMP Response by Zone for E. coli vs Salmonella-Listeria
Are Hats Acceptable as Hair Restraints Under BRCGS Packaging?
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