Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits for foods

Link to law: https://www.comlaw.gov.au/Details/F2015L00453

 
Food Standards (Proposal P1025 – Code Revision) Variation
 
 
The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.
 
Dated 25 March 2015
Standards Management Officer
Delegate of the Board of Food Standards Australia New Zealand
 
 
 
 
 
Note: 
 
This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.
 
Schedule 27           Microbiological limits for foods
Note 1        This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.
                   Microbiological limits for foods are regulated by subsection 1.1.1—11 and Standard 1.6.1. This Standard lists information for section 1.6.1—2 and subsection 1.6.1—3(2).
Note 2        The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.
S27—1                Name
                            This Standard is Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits for foods.
                                      Note    Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
S27—2                Definitions
Note           In this Code (see section 1.1.2—2):
                                      SPC:
                                                  (a)        means a standard plate count at 30°C with an incubation time of 72 hours; and
                                                  (b)        in relation to powdered infant formula products with added lactic acid producing organisms—means that standard plate count prior to the addition of the microorganisms to the food.
                            In this Schedule:
processed, in relation to egg product, means pasteurised or subjected to an equivalent treatment.
S27—3                Limit for SPC in powdered infant formula products
                            The limit for SPC in section S27—4 does not apply to powdered infant formula products that contain lactic acid producing microorganisms.
S27—4                Microbiological limits for foods
                            For section 1.6.1—2, the table is:
Microbiological limits in foods

Column 1
Column 2
(n)
Column 3
(c)
Column 4
(m)
Column 5
(M)

Butter made from unpasteurised milk and/or unpasteurised milk products

Campylobacter/25 g
5
0
not detected in 25 g
 

Coagulase-positive  staphylococci/g
5
1
10/g
102

Coliforms/g
5
1
10/g
102/g

Escherichia coli/g
5
1
3/g
9/g

Salmonella/25 g
5
0
not detected in 25 g
 

SPC/g
5
0
5x105/g
 

All cheese

Escherichia coli
5
1
10/g
102/g

Soft and semi-soft cheese (moisture content > 39%) with pH > 5.0

Salmonella
5
0
not detected in 25 g
 

All raw milk cheese (cheese made from milk not pasteurised or thermised)

Salmonella
5
0
not detected in 25 g
 

Raw milk unripened cheeses (moisture content > 50% with pH > 5.0)mixed tart

Campylobacter
5
0
not detected in 25 g
 

Dried milk

Salmonella
5
0
not detected in 25 g
 

Unpasteurised milk for retail sale

Campylobacter
5
0
not detected in 25 g
 

Coliforms/mL
5
1
102/mL
103/mL

Escherichia coli/mL
5
1
3/mL
9/mL

Salmonella
5
0
not detected in 25 g
 

SPC/mL
5
1
2.5x104/mL
2.5x105/mL

Packaged cooked cured/salted meat

Coagulase-positive staphylococci
5
1
102/g
103/g

Salmonella
5
0
not detected in 25 g
 

Packaged heat treated meat paste and packaged heat treated pâté

Salmonella
5
0
not detected in 25 g
 

All comminuted fermented meat which has not been cooked during the production process

Coagulase-positive staphylococci
5
1
103/g
104/g

Escherichia coli
5
1
3.6/g
9.2/g

Salmonella
5
0
not detected in 25 g
 

Cooked crustacea

Coagulase-positive staphylococci
5
2
102/g
103/g

Salmonella
5
0
not detected in 25 g
 

SPC/g
5
2
105/g
106/g

Raw crustacea

Coagulase-positive staphylococci
5
2
102/g
103/g

Salmonella
5
0
not detected in 25 g
 

SPC
5
2
5x105/g
5x106/g

Bivalve molluscs, other than scallops

Escherichia coli
5
1
2.3/g
7/g

Ready-to-eat food in which growth of Listeria monocytogenes can occur

Listeria monocytogenes
5
0
102cfu/g
 

Ready-to-eat food in which growth of Listeria monocytogenes will not occur

Listeria monocytogenes
5
0
not detected in 25g
 

Cereal-based foods for infants

Coliforms
5
2
less than 3/g
20/g

Salmonella
10
0
not detected in 25 g
 

Powdered infant formula products

Bacillus cereus
5
0
100
 

Coagulase-positive staphylococci
5
1
0
10/g

Coliforms
5
2
less than 3/g
10/g

Salmonella
10
0
not detected in 25g
 

SPC
5
2
103
104/g

Pepper, paprika and cinnamon

Salmonella
5
0
not detected in 25g
 

Dried, chipped, desiccated coconut

Salmonella
10
0
not detected in 25 g
 

Cocoa powder

Salmonella
5
0
not detected in 25 g
 

Cultured seeds and grains (bean sprouts, alfalfa etc)

Salmonella
5
0
not detected in 25 g
 

Processed egg product

Salmonella
5
0
not detected in 25 g
 

Mineral water

Escherichia coli
5
0
not detected in 100 mL
 

Packaged water

Escherichia coli
5
0
not detected in 100 mL
 

Packaged ice

Escherichia coli
5
0
not detected in 100 mL
 

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