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?
Zone 1,2,3 Limits in various facilities
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
Ambient air micro (APC, Y&M) limits
Establishing Limits for Compressed Air Testing
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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:
Zone 1,2,3 Limits in various facilities
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
Ambient air micro (APC, Y&M) limits
Establishing Limits for Compressed Air Testing
Environmental Testing Limits For Dry Pulse Processing Facility
MOSH MOAH limits in Germany
Small manufacturer frozen ready meal process steps
Yeast and Latic Acid limits for Poultry Shelf Life Testing
Zone 3 APC Limits