澳新食品标准法典-1.6.1-食品中微生物限量(Microbiological Limits for Food)

最新文本请详见：   Standard1.6.1.pdf，已更新至2014.10.30
 

MICROBIOLOGICAL LIMITS IN FOOD

 

This Standard specifies the microbiological food safety criteria which determine the acceptability of a lot or consignment of food for sale or intended for sale.  The Schedule to the Standard sets out sampling plans and the limits that a lot or consignment of food must comply with.  Foods that fail to meet these limits may pose a risk to human health and must not be offered for sale.

Table of Provisions

1             Interpretation

2             Application

3             Sampling of foods for microbiological analysis

4             Reference methods of analysis

5             Microbiological limits in food

6             Food in which growth of Listeria monocytogenes will not occur

Schedule               Microbiological limits in food

Clauses

1             Interpretation

In this Standard –

c means the maximum allowable number of defective sample units as specified in Column 4 of the Schedule.

defective sample unit means a sample unit in which a microorganism is detected in a sample unit of a food at a level greater than m.

listericidal process means a process that reduces Listeria monocytogenes microorganisms in the food to a safe level.

M means the level specified in Column 6 of the Schedule, when exceeded in one or more samples would cause the lot to be rejected.

m means the acceptable microbiological level in a sample unit as specified in Column 5 of the Schedule.

microorganism means a microbiological agent listed in Column 2 of the Schedule.

n means the minimum number of sample units which must be examined from a lot of food as specified in Column 3 of the Schedule in this Standard.

processed in relation to egg product means pasteurised or subjected to an equivalent treatment.

ready-to-eat food means a food that –

(a)           is ordinarily consumed in the same state as that in which it is sold; and

(b)          will not be subject to a listericidal process before consumption; and

(c)           is not one of the following –

(i)            shelf stable foods;
 

(ii)           whole raw fruits;

(iii)          whole raw vegetables

(iv)          nuts in the shell;

(v)           live bivalve molluscs.

SPC means standard plate count at 30°C with an incubation time of 72 hours.

(1)           The foods listed in column 1 of the Schedule in this Standard must, subject to subclause (2), comply with the microbiological limits set in relation to that food in the Schedule.

(2)           The limit for SPC in the Schedule does not apply to powdered infant formula products that contain lactic acid producing microorganisms.

3             Sampling of foods for microbiological analysis

(1)           At the point of sampling, a lot of a food must have taken from it, n sample units as specified in Column 3 of the Schedule in this Standard, unless specified otherwise in this Standard.

(2)           An authorised officer who takes or otherwise obtains a sample of food for the purpose of submitting it for microbiological analysis –

(a)          shall not divide that sample into separate parts; and

(b)          where the sample consists of one or more than one sealed package of a kind ordinarily sold by retail, must submit for such analysis that sample in that package or those packages in an unopened and intact condition.

(3)           Where an authorised officer takes or otherwise obtains a sample of food which is the subject of a suspected food poisoning incident or consumer complaint, the results of an analysis conducted on such food are not invalid by reason that fewer sample units than prescribed have been analysed or that a sample unit analysed is smaller than prescribed.

4             Reference methods of analysis

(1)           The following reference methods must be used to determine whether a food has exceeded the maximum permissible levels of microorganisms specified in the Schedule in relation to that food –

(a)          for a food other than packaged water, packaged ice or mineral water –

(i)            the relevant method prescribed by Australian Standard AS5013; or

(ii)           the relevant method referenced by Australian Standard AS5013 and prescribed by the International Organization for Standardization; or

(iii)          any equivalent method as determined by –

(A)          Australian New Zealand Standard AS/NZS 4659; or

(B)          ISO 16140:2003; and

(b)          for packaged water, packaged ice or mineral water—the relevant method prescribed by Australian New Zealand Standard AS/NZS 4276.

(2)           A reference to a Standard in subclause (1) is a reference to that Standard as in force at the commencement of this provision.

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 is more than M.
 

6             Food in which growth of Listeria monocytogenes will not occur

(1)           For the purposes of the Schedule, growth of Listeria monocytogenes will not occur in a ready-to-eat food if –

(a)          the food has a pH less than 4.4 regardless of water activity; or

(b)          the food has a water activity less than 0.92 regardless of pH; or

(c)          the food has a pH less than 5.0 in combination with a water activity of less than 0.94; or

(d)          the food has a refrigerated shelf life no greater than 5 days; or

(e)          the food is frozen (including foods consumed frozen and those intended to be thawed immediately before consumption); or

(f)           it can be validated that the level of Listeria monocytogenes will not increase by greater than 0.5 log cfu/g over the food’s stated shelf life.

(2)           For the purposes of the Schedule, a ready-to-eat food that does not receive a listericidal process during manufacture is taken to be a food in which growth of Listeria monocytogenes will not occur if the level of Listeria monocytogenes will not exceed 100 cfu/g within the food’s expected shelf life.

(3)           For the purposes of subclause (2), a ready-to-eat food that does not receive a listericidal process during manufacture is taken to include –

(a)          ready-to-eat processed finfish; and

(b)          fresh cut and packaged horticultural produce.

SCHEDULE

Microbiological limits in food

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	5	0	not detected in 25 g
	Coagulase-positive staphylococci	5	1	10 /g	102 /g
	Coliforms	5	1	10 /g	102 /g
	Escherichia coli	5	1	3 /g	9 /g
	Salmonella	5	0	not detected in 25 g
	SPC	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)	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 mL
	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	2.5x104 /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	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 ofListeria monocytogeneswill not occur	Listeria monocytogenes	5	0	102 cfu/g
Ready-to-eat food in which growth ofListeria monocytogenescan occur	Listeria monocytogenes	5	0	not detected in 25 g
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	102 /g
	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
Pepper, paprika and cinnamon	Salmonella	5	0	not detected in 25 g
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
Pasteurised egg products	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

The Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.

These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.

About this compilation

This is a compilation of Standard 1.3.3 as in force on 31 July 2014 (up to Amendment No. 149). It includes any commenced amendment affecting the compilation to that date.

Prepared by Food Standards Australia New Zealand on 31 July 2014.

Uncommenced amendments or provisions ceasing to have effect

To assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed.

The following abbreviations may be used in the table below:

ad = added or inserted                                          am = amended

exp = expired or ceased to have effect                  rep = repealed

rs = repealed and substituted

Standard 1.6.1 was published in the Commonwealth of Australia Gazette No. P 30 on 20 December 2000 as part of Amendment 53 (F2008B00630 – 2 October 2008) and has been amended as follows: