Coliform in Butter
Hello all,
I am wondering if anyone knows where I can find guidelines on acceptable levels of total Coliform when E. coli is negative. I cannot find any direct information, only suggested levels.
Thank you!
I am not as familiar with the FDA requirements but I was able to locate this FDA document from 2013:
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.fda.gov....o.-2013-010.pdf
I am not as familiar with the FDA requirements but I was able to locate this FDA document from 2013:
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.fda.gov....o.-2013-010.pdf
I am not as familiar with the FDA requirements but I was able to locate this FDA document from 2013:
chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.fda.gov....o.-2013-010.pdf
Hi FQC,
Thks for input but do note this is FDA Philippines.
Hi jdeangelis2898,
Have a look at International Microbiological Criteria for Dairy Products as criteria may vary from country to country.
https://www.ncbi.nlm...ooks/NBK221563/
European Commission Overview of Microbiological Criteria for Dairy Products
Butter (Directive 92/46/EEC)
Microorganisms Limit N c m M
L. monocytogenes Absence in 1 g 5 0
Salmonella Absence in 1 g 5 0
Coliforms, guideline 5 2 0 cfu/g 10 cfu/g
Australian Microbiological Criteria for Dairy Products
Microorganisms Limit N c m M
Butter made from unpasteurised milk and/or unpasteurised milk products
Campylobacter/25 g 5 0 0
Coagulase-positive staphylococci/g 5 1 10 102
Coliforms/g 5 1 10 102
Escherichia coli/g 5 1 3 9
Listeria monocytogenes/25 g 5 0 0
Salmonella/25 g 5 0 0
Standard plate count/g 5 0 5 × 105
n = number of samples taken, c = maximum number of samples out of n that may exceed the value set for m, m = analytical value that differentiates good quality from marginally acceptable quality, M = analytical value that differentiates marginally acceptable quality from unacceptable quality.
Less than 10/g would be the safer limit to set.
Kind regards,
Tony