✨ Food Standards Microbiological Limits
NEW ZEALAND GAZETTE, No. 51 — 8 MAY 2015
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 |
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NZ Gazette 2015, No 51
✨ LLM interpretation of page content
🏥
Schedule 27 - Microbiological Limits for Foods - Food Standards (Proposal P1025 - Code Revision) Variation—Australia New Zealand Food Standards Code - Amendment No. 154
(continued from previous page)
🏥 Health & Social Welfare25 March 2015
Food standards, Microbiological limits, Australia New Zealand Food Standards Code, Code Revision, Food Safety, SPC, Powdered infant formula, Cheese, Milk, Meat