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:
Acceptable EB Levels on Food Contact Surfaces?
Pesticide Tolerance Limits: Comparing FDA and EU Standards
Annual Repetition of In-House Cleaner Training: Acceptable or a Concern?
Micro Testing Limits for Hemp Seeds and Oils
Limits on antibiotics, banned chemicals in the EU market
Discrepancy in Coliform Results – Internal Lab vs Accredited Lab
Weight Declaration on Fresh Baked Goods?
Can such Visual HACCP Flowcharts be acceptable?
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What Documentation Should I Request from a Fresh Produce Supplier?