✨ Food Safety Standards
31 JULY 2014
NEW ZEALAND GAZETTE, No. 82
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 | Column 6 |
|---|---|---|---|---|---|
| Food | Microorganism | n | c | m | M |
| Raw milk unripened cheeses | Campylobacter | 5 | 0 | not detected in 25 g | |
| (moisture content > 50% | |||||
| with pH > 5.0) | |||||
| Dried milk | Salmonella | 5 | 0 | not detected in 25 g | |
| Unpasteurised milk | Campylobacter | 5 | 0 | not detected in 25 mL | |
| for retail sale | Coliforms | 5 | 1 | 10² /mL | 10³ /mL |
| Escherichia coli | 5 | 1 | 3 /mL | 9 /mL | |
| Salmonella | 5 | 0 | not detected in 25 mL | ||
| SPC | 5 | 1 | 2.5×10⁴ /mL | 2.5×10⁵ /mL | |
| Packaged cooked | Coagulase-positive staphylococci | 5 | 1 | 10² /g | 10³ /g |
| cured/salted meat | Salmonella | 5 | 0 | not detected in 25 g | |
| Packaged heat | Salmonella | 5 | 0 | not detected in 25 g | |
| treated meat paste | |||||
| and packaged heat | |||||
| treated pâté | |||||
| All comminuted | Coagulase-positive staphylococci | 5 | 1 | 10³ /g | 10⁴ /g |
| fermented meat | Escherichia coli | 5 | 1 | 3.6 /g | 9.2 /g |
| which has not been | Salmonella | 5 | 0 | not detected in 25 g | |
| cooked during the | |||||
| production process | |||||
| Cooked crustacea | Coagulase-positive staphylococci | 5 | 2 | 10² /g | 10³ /g |
| Salmonella | 5 | 0 | not detected in 25 g | ||
| SPC | 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 | 5×10⁵ /g | 5×10⁶ /g | |
| Bivalve molluscs, | Escherichia coli | 5 | 1 | 2.3 /g | 7 /g |
| other than scallops | |||||
| Ready-to-eat food in | Listeria monocytogenes | 5 | 0 | 10² cfu/g | |
| which growth of Listeria | |||||
| monocytogenes will | |||||
| not occur | |||||
| Ready-to-eat food in | Listeria monocytogenes | 5 | 0 | not detected in 25 g | |
| which growth of Listeria | |||||
| monocytogenes can occur | |||||
| Cereal based foods | Coliforms | 5 | 2 | less than 3 /g | 20 /g |
| for infants | Salmonella | 10 | 0 | not detected in 25 g | |
| Powdered infant | Bacillus cereus | 5 | 0 | 10² /g | |
| formula products | Coagulase-positive staphylococci | 5 | 1 | not detected in 1 g | 10 /g |
| Coliforms | 5 | 2 | less than 3 /g | 10 /g | |
| Salmonella | 10 | 0 | not detected in 25 g | ||
| SPC | 5 | 2 | 10³ /g | 10⁴ /g |
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NZ Gazette 2014, No 82
✨ LLM interpretation of page content
🏥
Food Standards (Proposal P1017 – Criteria for Listeria monocytogenes – Microbiological Limits for Foods) Variation
(continued from previous page)
🏥 Health & Social Welfare25 July 2014
Food Standards, Listeria monocytogenes, Microbiological Limits, Food Safety