✨ Food Safety Standards
20 DECEMBER
NEW ZEALAND GAZETTE
4663
5 Microbiological limits in food
A lot of a food fails to comply with this Standard if the -
(a) number of defective sample units is greater than c; or
(b) level of a microorganism in a food in any one of the sample units exceeds M.
Schedule
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 | Column 6 |
|---|---|---|---|---|---|
| Food | Microorganism | n | c | m | M |
| Butter made from unpasteurised milk and/or unpasteurised milk products | Campylobacter/25g | 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/25g | 5 | 0 | 0 | ||
| Salmonella/25g | 5 | 0 | 0 | ||
| SPC/g | 5 | 0 | 5x10⁵ | ||
| All cheese | Escherichia coli/g | 5 | 1 | 10 | 10² |
| Soft and semi-soft cheese (moisture content > 39%) with pH >5.0 | Listeria monocytogenes/25g | 5 | 0 | 0 | |
| Salmonella/25g | 5 | 0 | 0 | ||
| All raw milk cheese (cheese made from milk not pasteurised or thermised) | Listeria monocytogenes/25g | 5 | 0 | 0 | |
| Salmonella/25g | 5 | 0 | 0 | ||
| Raw milk unripened cheeses (moisture content > 50% with pH > 5.0) | Campylobacter/25g | 5 | 0 | 0 | |
| Dried milk | Salmonella/25g | 5 | 0 | 0 | |
| Unpasteurised milk | Campylobacter/25ml | 5 | 0 | 0 | |
| Coliforms/ml | 5 | 1 | 10² | 10³ | |
| Escherichia coli/ml | 5 | 1 | 3 | 9 | |
| Listeria monocytogenes/25ml | 5 | 0 | 0 | ||
| Salmonella/25ml | 5 | 0 | 0 | ||
| SPC/ml | 5 | 1 | 2.5x10⁴ | 2.5x10⁵ | |
| Packaged cooked cured/salted meat | Coagulase-positive staphylococci/g | 5 | 1 | 10² | 10³ |
| Listeria monocytogenes/25g | 5 | 0 | 0 | ||
| Salmonella/25g | 5 | 0 | 0 | ||
| Packaged heat treated meat paste and packaged heat treated pâté | Listeria monocytogenes/25g | 5 | 0 | 0 | |
| Salmonella/25g | 5 | 0 | 0 |
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Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
🏥
Standard 1.6.1 - Microbiological Limits for Food
(continued from previous page)
🏥 Health & Social WelfareFood safety, Microbiological limits, Sampling plans, Health risk, Food analysis, Standards, Schedule, Interpretation, Application