REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF HEALTH FOOD AND DRUG ADMINISTRATION

Filinvest Corporate City Alabang, Muntinlupa City

BUREAU CIRCULAR NO. _______s. 2012

29 February 2012

TO: SUBJECT:

ALL CONCERNED REVISED GUIDELINES FOR THE ASSESSMENT OF MICROBIOLOGICAL QUALITY OF PROCESSED FOODS

As part of the mandate of the Food and Drug Administration to protect the public health and pursuant to the provisions of Republic Act No. 9711 otherwise known as the Food and Drug Administration Act of 2009, the Bureau Circular No. 01-A s. 2004 Guidelines for the Assessment of Microbiological Quality of Processed Food is hereby revised with the following considerations: 1. Addition of new food category/products, 2. The need to update old references, 3. Adaption of approved CODEX Alimentarius Commision Guidelines. This FDA Circular is hereby issued to serve as guidelines for the assessment of microbiological quality of certain processed foods; and help ensure that food manufacturers comply with Good Manufacturing Practices (GMP). The reference criteria are prescribed in Tables 1-7. The tables contain a description of the food to which a criterion applies, the required test(s) or the microorganisms considered to be acceptable, marginally acceptable or critical, and the number of samples which should conform to the limits. The methods used for the enumeration or detection of specified microorganisms shall be those that have been internationally established. Such methods, as well as the cited specifications were obtained from the following recognized references: 1. FDA Bacteriological Analytical Manual published by the AOAC 2. Compendium of Analytical Methods of the Canadian Health Protection Branch 3. Compendium of Methods for the Microbiological Examination of Foods compiled by the American Public Health Association (APHA) 4. Specifications and Standards for Foods, Food Additives, etc., Japan External Trade Organization 5. Microorganisms in Foods by the International Commission on Microbiological Specifications for Foods (ICMSF) 6. Codex Alimentarius Commission Guidelines 7. International Standards Organization (ISO) Microbiological Methods This FDA Circular shall take effect immediately and supersede other regulations or guidelines inconsistent herewith.

SUZETTE H. LAZO, MD, FPSECP Acting Director IV

TABLE 1.

MILK AND DAIRY PRODUCTS TEST/MICROORGANISM Reference Criteria Bacillus cereus, cfu/g S. aureus (coagulase +), cfu/g 1 Coliforms, cfu/g Salmonella/25g, normal routine
for high risk population

ANNEX A n 5 5 5 5 15 5 5 5 5 c 1 2 1 0 0 2 1 1 1 m 102 10 10 0 0 5x104 10 10 103 M 103 102 102 2x105 102 102 104

FOOD DESCRIPTION Milk Powders (whole, nonfat or filled milk, buttermilk, whey & whey protein concentrate) Sweetened Condensed Milk Liquid Milk (evaporated or ready to drink) & Cream (UHT/sterilized)

SPC/APC, cfu/g 1 Coliforms, cfu/g MYC, cfu/g SPC/APC, cfu/g

Commercial Sterility
1

Commercially sterile 102 0 0 10 5x104 5x104 102 0 0 10 5x104 10 10 0 10 20 102 10 102 10 5x104 103 102 105 106 103 102 105 102 102

Pasteurized Milk

Pasteurized Cream

Yogurt and other fermented milk

Butter (whipped, pasteurized)

Coliforms, cfu/mL Salmonella/25mL Listeria monocytogenes/25 mL Psychrotrophic bacteria, cfu/mL SPC/APC, cfu/mL for flavored milk 1 Coliforms, cfu/mL Salmonella/25mL Listeria monocytogenes/25 mL Psychrotrophic bacteria, cfu/mL SPC/APC, cfu/mL S. aureus (coagulase +), cfu/mL 1 Coliforms, cfu/mL Salmonella/25mL Lactic Acid, cfu/mL (required minimum level: 106) Enterococci, cfu/g MYC, cfu/g Proteolytic bacteria, cfu/g Coliforms, cfu/g S. aureus (coagulase +), cfu/g Psychrotrophic bacteria, cfu/g SPC/APC, cfu/mL

5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

1 0 0 1 1 2 1 0 0 1 1 2 2 0 1 1 1 1 0 1 1

102 102 103 102 102 105

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 2 of 12 Annex A BC ____ s ____

TABLE 1.

MILK AND DAIRY PRODUCTS continued TEST/MICROORGANISM Reference Criteria Coliforms, cfu/g E.coli, MPN/g S. aureus (coagulase +), cfu/g Salmonella/25g Listeria monocytogenes/25g SPC/APC, cfu/g S. aureus (coagulase +), cfu/g Faecal Coliform, MPN/g Listeria monocytogenes/25g Salmonella/25g SPC/APC, cfu/g MYC, cfu/g S. aureus (coagulase +), cfu/g E.coli, MPN/g Coliforms, MPN/g Psychrotrophic bacteria, cfu/g Salmonella/25g Listeria monocytogenes/25g Campylobacter/25g Salmonella/25g Listeria monocytogenes/25g S. aureus (coagulase +), cfu/g E.coli, MPN/g Coliforms, cfu/g S. aureus (coagulase +), cfu/g SPC/APC, cfu/g Coliforms, cfu/g Listeria monocytogenes/25g Salmonella/25g SPC/APC, cfu/g S. aureus (coagulase +), cfu/g 1 Coliforms, cfu/g S. aureus (coagulase +), cfu/g Salmonella/25g SPC/APC, cfu/g Listeria monocytogenes/25g
1 1

ANNEX A c 1 1 1 0 0 1 0 2 0 0 2 2 2 1 1 2 0 0 0 0 0 2 1 1 1 2 1 0 0 2 1 2 1 0 2 0 m 10 <3 10 0 0 5x104 <10 50 0 0 2.5x104 50 102 <11 <11 102 0 0 0 0 0 102 10 10 10 104 10 0 0 104 10 10 10 0 5x104 0 M 102 11 102 105 5x102 2.5x105 5x102 103 <110 103 103

FOOD DESCRIPTION Butter made from unpasteurized milk or milk products

n 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

Margarine

Cheese and Cheese Products; e.g. Cottage Cheese; Soft and Semi-soft cheese (moisture 39%, pH > 5) All Raw Milk Cheese; Raw Milk Unripened cheese w/ moisture >50%, pH > 5.0 Processed Cheese Spread Ice Cream & Sherbet (plain and flavored) Ice Cream with added ingredients (nuts, fruits, cocoa etc.)
1

103 102 102 102 5x104 103 5x104 102 103 102 2x105

Coliforms must be negative for E. coli

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 3 of 12 Annex A BC ____ s ____

TABLE 2.

FOOD FOR INFANTS AND YOUNG CHILDREN TEST/MICROORGANISM Reference Criteria

Routine analysis:

ANNEX A m 0 0 102 <10 <3 <1.8 103 M

FOOD DESCRIPTION

n 30 10 5 5 5 10 5

c 0 0 0 0 2 2 2

Powdered Infant Formula with or without added Lactic acid producing cultures

Cronobacter sakazakii / 10g *Salmonella / 25 g Bacillus cereus , cfu/g S. aureus (coagulase +), cfu/g 1 Coliforms, MPN/g E. coli, MPN/g SPC/APC, cfu/g (prior to addition of lactic acid producing cultures)
For complaint investigation (additional to routine analysis):

11 11 104

Cl. perfringens, cfu/g Listeria monocytogenes / 25g

5 5

1 0

<1 0

10

Infant Formula liquid (UHT/sterilized) Baby foods in hermetically sealed containers Dried and Instant products requiring reconstitution Dried products requiring reconstitution and boiling before consumption Coated or Filled, Dried Shelf-Stable Biscuits

Commercial Sterility

Commercially Sterile Commercially Sterile <3 103 0 0 10 0 104 20 104

Commercial Sterility
Coliforms, MPN/g SPC/APC, cfu/g *Salmonella /25g Listeria monocytogenes/25g
1

6 5 5 60 5 5 5 5

0 1 2 0 0 2 0 3

Coliforms, cfu/g Salmonella/25g SPC/APC, cfu/g

1

102 105

Coliforms, MPN/g Salmonella/25g Bacillus cereus, cfu/g Clostridium perfringens, cfu/g Staphylococcus aureus, cfu/g Listeria monocytogenes /25g SPC/APC, cfu/g Salmonella/25 g Coliforms, MPN/g

5 10 5 5 5 5 5 10 5

2 0 1 1 1 0 2 0 2

<3 0 102 10 10 0 103 0 <3

20

Cereal based foods for infants

103 102 102 104 20

Coliforms must be negative for E. coli *25g sample units may be composited to a quantity not to exceed 400g n = 60 4 x 15 (25g) composite units
Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 4 of 12 Annex A BC ____ s ____

TABLE 3.

MEAT** AND POULTRY PRODUCTS n 5 5 10 5 5 5 5 5 5 10 5 5 5 5 5 5 5 5 c 1 1 0 0 2 2 2 2 0 0 2 2 2 0 0 0 1 0 m 102 102 0 0 102 102 10 104 <1.8 0 102 105 102 0 0 <1.8 103 0

ANNEX A M 104 104 103 103 102 105 103 106 103

FOOD DESCRIPTION

TEST/MICROORGANISM Reference Criteria S. aureus (coagulase +), cfu/g Dried Animal Clostridium perfringens, cfu/g Products Salmonella/25g Salmonella/25g Clostridium perfringens, cfu/g Meat Paste & Pat S. aureus (coagulase +), cfu/g (heat treated) 1 Coliforms, cfu/g SPC/APC, cfu/g Cold Cuts, Frozen & E.coli, MPN/g Salmonella/25g Chilled Hot Dogs, S. aureus (coagulase +), cfu/g Corned Beef, SPC/APC, cfu/g Luncheon Meat S. aureus (coagulase +), cfu/g Packaged cooked Salmonella/25g cured/salted meat (ham, bacon) Listeria monocytogenes/25g Fermented, E.coli, MPN/g comminuted meat, not cooked (dry & S. aureus (coagulase +), cfu/g semi-dry fermented Salmonella/25g sausages) Cooked Poultry Meat, Frozen to be S. aureus (coagulase +), cfu/g reheated before Salmonella/25g eating (e.g. prepared frozen meals) S. aureus (coagulase +), cfu/g Cooked Poultry Salmonella/25g Meat, Frozen, Ready to Eat (e.g. Turkey Rolls)

104

5 5 5 10

1 0 1 0

103 0 103 0

104

104

** Effective 16 February 2010, all meat and meat products are being handled and regulated by the National Meat Inspection Service (NMIS) of the Department of Agriculture as mandated by RA 9296 Meat Inspection Code of the Philippines and DA-DOH joint Administrative Order No.1 s 2009. Any guidelines set by the NMIS shall supersede the specifications herein stated once it is made available.

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 5 of 12 Annex A BC ____ s ____

TABLE 3.

MEAT** AND POULTRY PRODUCTS continued TEST/MICROORGANISM Reference Criteria S. aureus (coagulase +), cfu/g Salmonella/25g Salmonella/ 25g n 10 10 10 c 1 0 0 m 103 0 0 5x105

ANNEX A M 104

FOOD DESCRIPTION Cured/Smoked Poultry Meat Dehydrated Poultry Products Fresh/Frozen Raw Chicken (during processing) Meat Products in hermetically sealed containers Pasteurized Egg Products (liquid, frozen or dried) Salad Dressing, pH 4.6 (e.g. Mayonnaise, Thousand Island, Ranch, French)
1

SPC/APC, cfu/g (at 20C)

107

Commercial sterility Coliforms, cfu/g Salmonella/25g MYC, cfu/g (for dried products) SPC/APC, cfu/g SPC/APC, cfu/g MYC, cfu/g Salmonella/25g Listeria monocytogenes/25g

6 5 10 5 5 5 5 5 5

0 2 0 0 0 2 2 0 0

Commercially sterile 10 0 <10 2.5x104 <10 <10 0 0 103 105 102 102

Coliforms must be negative for E.coli

** Effective 16 February 2010, all meat and meat products are being handled and regulated by the National Meat Inspection Service (NMIS) of the Department of Agriculture as mandated by RA 9296 Meat Inspection Code of the Philippines and DA-DOH joint Administrative Order No.1 s 2009. Any guidelines set by the NMIS shall supersede the specifications herein stated once it is made available.

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 6 of 12 Annex A BC ____ s ____

TABLE 4.

FISH AND SHELLFISH PRODUCTS TEST/MICROORGANISM Reference Criteria E.coli, MPN/g S. aureus (coagulase +), cfu/g V. parahaemolyticus, cfu/g Salmonella/25g SPC/APC, cfu/g E.coli, MPN/g S. aureus (coagulase +), cfu/g SPC/APC, cfu/g
E. coli, MPN/g S. aureus (coagulase +), cfu/g Salmonella /25g V. parahaemolyticus, cfu/g SPC/APC, cfu/g

ANNEX A n 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 20 10 5 5 5 10 5 5 20 10 5 c 3 2 2 0 3 2 1 2 3 2 0 1 3 2 0 0 1 2 1 0 1 2 0 0 1 0 m 11 103 102 0 5x105 11 103 5x105 11 103 0 102 106 11 102 0 102 5x105 11 103 102 105 16 0 102 5x105 M <500 104 103 107 <500 104 107 <500 104 103 107 <500 103 5x106 <500 103 106 103

FOOD DESCRIPTION Fresh Frozen Fish and Cold-Smokedb

a

Pre-Cooked Breaded Fish

Frozen Raw Crustaceans c

Frozen Cooked Crustaceans

Cooked, Chilled & Frozen Crabmeatd

Fresh & Frozen Bivalve Molluscse Fish & Shellfish products in hermetically sealed containers (thermally processed)
a

E. coli, MPN/g S. aureus (coagulase +), cfu/g Salmonella /25g V. parahaemolyticus, cfu/g SPC/APC, cfu/g E. coli, MPN/g S. aureus (coagulase +), cfu/g V. parahaemolyticus, cfu/g SPC/APC, cfu/g E. coli, MPN/g Salmonella/25g V. parahaemolyticus, cfu/g SPC/APC, cfu/g

Commercial Sterility

Commercially sterile

For fish derived from inshore/inland waters of doubtful bacteriological quality, particularly warm areas or harvested during summer. Tests for Salmonella and V. parahaemolyticus recommended if fish is to be eaten raw. b Test for S. aureus recommended for smoked fish. c Test for S. aureus recommended for breaded products. Salmonella and V. parahaemolyticus applied to products from waters or harvested during summer. d SPC/APC for frozen products only e Criteria to be used only for mollusks from approved harvesting areas where waters are free from enteric bacteria or virus contamination and no significant contamination by toxic metals or chemicals may be accumulated by animals Test for Salmonella and V. parahaemolyticus recommended for molluscs from endemic areas or harvested from warm waters during summer.

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 7 of 12 Annex A BC ____ s ____

TABLE 5.

FRUITS,VEGETABLES AND NUTS TEST/MICROORGANISM Reference Criteria E.coli, MPN/g Molds and Yeast, cfu/g Coliforms, MPN/g E.coli, MPN/g Salmonella /25g Staphylococcus aureus, cfu/g n c m

ANNEX A M 103 104

FOOD DESCRIPTION Frozen Vegetables & Fruits (pH >4.5) Fermented Vegetables, Ready to Eat (e.g. Kimchi) Fruits & Vegetable products in Hermetically sealed containers (thermally processed) Dried Vegetables Coconut (desiccated) Yeast

5 5 5 5 5 5

2 2 0 0 0 0

<110 102 <3 <3 0 <10

Commercial sterility

Commercially sterile <110 103

E. coli, MPN/g
Refer to PNS/BAFPS 25:2007

Salmonella/25g

20

Peanut Butter & other Nut Butters consumed without heating or other Salmonella/ 25g treatment to destroy microbes used as Salmonella/ 25g ingredient in high moisture food Molds, cfu/g Osmophilic Yeasts, cfu/g Sun Dried Fruits E.coli, MPN/g

10

20

5 5 5

2 2 2

102 10 <3

104 103 11

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 8 of 12 Annex A BC ____ s ____

TABLE 5.

FRUITS,VEGETABLES AND NUTS continued TEST/MICROORGANISM Reference Criteria Molds, cfu/g SPC/APC, cfu/g 1 Coliforms, cfu/g S. aureus (coagulase +), cfu/g Salmonella/ 25g Molds, cfu/g SPC/APC, cfu/g Molds, cfu/g Salmonella/ 25g Coliforms, MPN/g SPC/APC, cfu/g Molds, cfu/g Salmonella/ 25g Coliforms, MPN/g SPC/APC, cfu/g Molds, cfu/g Salmonella/ 25g Coliforms, MPN/g SPC/APC, cfu/g Molds, cfu/g Salmonella/ 25g Coliforms, MPN/g SPC/APC, cfu/g n 5 5 5 5 5 5 5 5 5 5 5 5 10 5 5 5 5 5 5 5 5 5 5 c 2 2 2 2 0 2 2 2 0 2 2 2 0 2 2 2 0 2 2 2 0 2 2 m 102 104 102 102 0 102 104 102 0 <1.8 104 102 0 <1.8 104 102 0 <1.8 103 10 0 <1.8 104

ANNEX A M 104 106 103 104 104 106 104 10 106 104 102 106 103 102 106 102 102 106

FOOD DESCRIPTION Spices

Spices (ready to eat)

Cocoa Powder

Chocolate Products

Chocolate Confectionaries (chocolate bars, blocks, bonbons) Sugar Confectionaries (Hard candies, toffees, caramel, fondants, creams and pastes)
1

Coliforms must be negative for E.coli

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 9 of 12 Annex A BC ____ s ____

TABLE 6.

CEREAL AND CEREAL/LEGUME BASED PRODUCTS TEST/MICROORGANISM Reference Criteria MYC, cfu/g SPC/APC, cfu/g Coliform, cfu/g E.coli, MPN/g E. coli, cfu/g Coliforms, cfu/g Salmonella/25g
Molds, cfu/g Yeast & Yeastllike fungi, cfu/g Coliform, cfu/g SPC/APC, cfu/g

ANNEX A M 104 106 104 103 102 104 103 102 102 102 105 104 102 102 102

FOOD DESCRIPTION Cereals/Cereal Grains Cultured seeds and grains (e.g. bean sprouts, alfalfa etc.) Breakfast Cereals and Snack Foods Soya Flours, Concentrates and Isolates Flour, Corn meal, Corn grits, Semolina Frozen Bakery products (ready to eat) with low-acid or high aw fillings or toppings Frozen Bakery Products (to be cooked) with lowacid or high aw fillings or toppings (e.g. meat pies, pizzas) Frozen entrees containing Rice or Corn Flour as main ingredient Baked Goods (microbiologically sensitive types e.g containing eggs & dairy products)

n 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

c 2 2 2 2 2 2 0 2 2 2 2 2 0 2 2 2 2

m 102 102 102 102 10 102 0 10 10 10 10 103 0 102 10 10 10

Molds, cfu/g Salmonella/25g

Molds, cfu/g Yeast & Yeastllike fungi, cfu/g Coliform, cfu/g Bacillus subtilis, cfu/g

rope spores S. aureus (coagulase +), cfu/g Salmonella/ 25g 5 5 1 0 102 0 104

S. aureus (coagulase +), cfu/g Salmonella/ 25g

5 5

1 0

102 0

104

B. cereus, cfu/g

102 102 102 104 50

104 104 104 106 103

S. aureus (coagulase +), cfu/g MYC, cfu/g SPC/APC, cfu/g Coliforms, cfu/g

5 5 5 5

2 2 2 2

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 10 of 12 Annex A BC ____ s ____

TABLE 6. CEREAL AND CEREAL/LEGUME-BASED PRODUCTS continued

ANNEX A

FOOD DESCRIPTION

TEST/MICROORGANISM Reference Criteria Molds, cfu/g Yeasts & Yeastlike Fungi, cfu/g Coliforms, cfu/g Frozen and Refrigerated Doughs Psychrotrophic bacteria, cfu/g (Chemically SPC/APC, cfu/g leavened) Salmonella/ 25g S. aureus (coagulase +) , cfu/g E. coli, MPN/g Molds, cfu/g Yeasts & Yeastlike Fungi, cfu/g Frozen & Coliforms, cfu/g Refrigerated Doughs Psychrotrophic bacteria, cfu/g SPC/APC, cfu/g Coliforms, cfu/g
E. coli, MPN/g Soy Protein

n 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5

c 2 2 2 2 2 0 2 0 2 2 2 2 2 2 1 2 2 2 0 2 2 0 2 2 2 1 0 2 2 3 3 2 0 2 2 0 2

m 102 105 10 10 102 0 102 <3.0 102 105 10 10 103 102 10 102 <10 10 0 102 102 <1.8 102 10 102 102 0 103 102 102 10 104 0 10 102 0 103

M 104 106 102 103 107 104 104 106 102 103 106 103 102 104 102 102 105 103 103 103 105 104 105 103 104 103 106 102 103 5x104

Psychrotrophic bacteria, cfu/g Clostridium perfringens, cfu/g

Molds and Yeast, cfu/g Salmonella / 25g SPC/APC, cfu/g

Tofu

Pasta Products and Noodles Uncooked (wet & dry)

Dry Mixes for Soup and Sauces

Starch

B. cereus, cfu/g E. coli, MPN/g S. aureus (coagulase +), cfu/g Coliforms, cfu/g MYC, cfu/g S. aureus (coagulase +), cfu/g Salmonella / 25g SPC/APC, cfu/g Clostridium perfringens, cfu/g MYC, cfu/g Coliforms, cfu/g SPC/APC, cfu/g Salmonella/25g Coliforms, cfu/g MYC, cfu/g Salmonella/25g SPC/APC, cfu/g

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 11 of 12 Annex A BC ____ s ____

TABLE 7.

NON-ALCOHOLIC BEVERAGES TEST/MICROORGANISM Reference Criteria MYC, cfu/mL Coliforms, cfu/mL SPC/APC, cfu/mL SPC/APC, cfu/mL MYC, cfu/mL
SPC/APC, cfu/g

ANNEX A n c m M

FOOD DESCRIPTION Non Alcoholic Beverages (e.g. Ready to drink, softdrinks, iced tea, energy drinks) Frozen Juice Concentrate
Powdered Beverages (e.g. iced tea, powdered juices/mixes)

5 5 5 5 5 5 5 5 5 5 5

0 0 1 2 1 2 0 2 0 2 0

<1 <1 10 102 <10 3x103 <10 102 <3.0 102 0

102 105 50

Coliforms, cfu/g SPC/APC, cfu/g Coliforms, MPN/g MYC, cfu/g Salmonella /25g

104

Flavored Ice (e.g. Ice candy)

Legend: n number of sample units selected from a lot of food to be examined m acceptable level of microorganism determined by a specified method; the values are generally based on levels that are achievable under GMP M level which when exceeded in one or more samples would cause the lot to be rejected as this indicates potential health hazard or imminent spoilage c maximum allowable number of defective or marginally acceptable units Page 12 of 12 Annex A BC ____ s ____