(Unofficial)  
 
 
Notification of the Ministry of Public Health  
(No.416) B.E.2563 (2020)  
Issued by virtue of the Food Act B.E. 2522  
Re: Prescribing the  quality or standard, principles, conditions and methods of analysis 
for pathogenic microorganisms  in foods  
---------------------------------------------------  
It deems appropriate to amend requirement s for standard  criteria  for Pathogenic 
Microorganisms in Food  
By the virtue of provisions of Section 5 in the first phrase and 6(2 ) (3) and (9) of  the 
Food Ac t B.E.2522 (1979); the Minister of Public Health hereby issues the notification as 
follows:  
Clause 1 . The Notification of the Ministry of Public Health (No.364) B.E.2522 Re:  
Standards for Pathogenic Microorganisms in Food , dated 25th September B.E. 2556 ( 2013) 
shall be repealed.   
Clause 2 . Food listed in Annex 1 produced or imported for sale or sold  of this 
Notification shall be free from pathogenic microorganisms except for pathogenic 
microorganisms specified in Annex 2 of this Notification . 
Clause 3 . Methods of Analysis are prescribed in Annex 3 of this Notification . 
Clause 4 This Notification shall not be enforced to health supplement products, 
food additives.  
Clause 5. This notification shall come into force after 90 days as from the day  of its 
publica tion in the Government Gazette.  
 
         Notified on 2nd September B.E. 2563 (2020)  
   (Signed)     Anutin Charnvirakul  
  (Mr. Anutin Charnvirakul ) 
                   Minister of Public Health  
                       
 (Published in the Government Gazette Vol. 137, Special Part 237 Ngor, dated 9th October 2020.)  
 
Note:  This English version of the notification is translated to meet the need of the non -Thai 
speaking people.  In case of any discrepancy between the Thai original and the English translation, 
the former will take priority.  
  
  
- 1 - 
Annex 1  
List of food products  
Attach ed to the Notification of the Ministry of Public Health (No. 416) B.E. 2563 (2020)  
Issued by virtue of the Food Act B.E. 2522  
Re: Prescribing the quality or standard, principles, condition s and methods of analysis 
for pathogenic microorganisms  in foods  
-----------------------------------------  
1. List of food which have specific requirements for pathogenic microorganisms . 
1) Modified Milk for Infants and Follow -up Formula Modified Milk for Infants and 
Young Children according to Notification of the Ministry of Public Health regarding Modified 
Milk for Infants and Follow -up Formula Modified Milk for Infants and Young Children  
2) Infant Foods and Follow -up Formula Food for Infant and Young Chi ldren 
according to Notification of the Ministry of Public Health regarding Infant Foods and Follow -
up Formula Food for Infant and Young Children  
3) Supplementary Foods for Infant and Young Children according to Notification 
of the Ministry of Public Health  regarding Supplementary Foods for Infant and Young 
Children  
4) Weight -control Foods according to Notification of the Ministry of Public Health 
regarding Weight -control Foods  
5) Cow’s Milk according to Notification of the Ministry of Public Health regardin g 
Cow’s Milk  
6) Flavoured Milk according to Notification of the Ministry of Public Health 
regarding Flavoured Milk  
7) Other Milk Products according to Notification of the Ministry of Public Health 
regarding Other Milk Products  
8) Fermented Milk according t o Notification of the Ministry of Public Health 
regarding Fermented Milk  
9) Ice Cream according to Notification of the Ministry of Public Health regarding 
Ice Cream  
10) Cheese according to Notification of the Ministry of Public Health regarding 
Cheese  
11) Cream according to Notification of the Ministry of Public Health regarding 
Cream  
12) Beverages in Sealed Containers according to Notification of the Ministry of 
Public Health regarding Beverages in Sealed Containers  
13) Tea according to Notification of the  Ministry of Public Health regarding Tea  
14) Coffee according to Notification of the Ministry of Public Health regarding 
Coffee  
15) Soybean Milk in Sealed Containers according to Notification of the Ministry of 
Public Health regarding Soybean Milk in Seale d Containers  
16) Electrolyte Drinks according to Notification of the Ministry of Public Health 
regarding  Electrolyte Drinks  
17) Herbal Tea according to Notification of the Ministry of Public Health regarding 
Herbal Tea   
- 2 - 
18) Drinking Water in Sealed Contain ers according to Notification of the Ministry of 
Public Health regarding Drinking Water in Sealed Containers  
19) Ice according to Notification of the Ministry of Public Health regarding Ice  
20) Natural Mineral Water according to Notification of the Ministr y of Public 
Health regarding Natural Mineral Water  
21) Semi -processed Foods according to Notification of the Ministry of Public 
Health regarding Semi -processed Foods  
22) Alkaline -preserved Eggs  according to Notification of the Ministry of Public 
Health reg arding Alkaline -preserved Eggs  
23) Foods in Sealed Containers according to Notification of the Ministry of Public 
Health regarding Foods in Sealed Containers  
24) Fortified Rice with Vitamins according to Notification of the Ministry of Public 
Health regard ing Fortified Rice with Vitamins  
25) Chocolates according to Notification of the Ministry of Public Health regarding 
Chocolates  
26) Butter Oil according to Notification of the Ministry of Public Health regarding 
Butter Oil  
27) Margarine, Blends, Fat sprea ds, and Blended fat spreads according to 
Notification of the Ministry of Public Health regarding Margarine, Blends, Fat spreads, and 
Blended fat spreads  
28) Honey according to Notification of the Ministry of Public Health regarding  
29) Jam, Jelly, and Marm alade in Sealed Containers according to Notification of 
the Ministry of Public Health regarding Jam, Jelly, and Marmalade in Sealed Containers  
30) Ghee according to Notification of the Ministry of Public Health regarding Ghee  
31) Butter according to Notifi cation of the Ministry of Public Health regarding 
Butter  
32) Some Particular Kinds of Sauces according to Notification of the Ministry of 
Public Health regarding Some Particular Kinds of Sauces  
33) Food Seasonings derived from the Hydrolysis or Fermentatio n of Soy Bean 
Protein according to Notification of the Ministry of Public Health regarding Food Seasonings 
derived from the Hydrolysis or Fermentation of Soy Bean Protein  
34) Sauces in Sealed Containers according to Notification of the Ministry of Public 
Health regarding Sauces in Sealed Containers  
35) Processed Gelatin and Jelly Desserts according to Notification of the Ministry 
of Public Health regarding Processed Gelatin and Jelly Desserts  
36) Bread according to Notification of the Ministry of Public He alth regarding 
Bread  
37) Husked Rice Flour according to Notification of the Ministry of Public Health 
regarding Husked Rice Flour  
38) Chewing Gum and Candy according to Notification of the Ministry of Public 
Health regarding Chewing Gum and Candy  
39) Some Meat Products according to Notification of the Ministry of Public Health 
regarding Some Meat Products   
- 3 - 
40) Ready -to-Eat foods  according to Notification of the Ministry of Public Health 
regarding   Ready -to-Cook foods and Ready -to-Eat foods    
2. List of food which have not specific requirements for pathogenic 
microorganisms . 
1) Ready -to-Eat foods other than Notification of the Ministry of Public Health 
regarding  Ready -to-Cook foods and Ready -to-Eat foods   
2) Prepackaged f ermented  food made from animal products includ ing animal 
products  pickled with vinegar salt, etc  
3) Fresh noodle   
- 4 - 
Annex 2 
Standard for pathogenic microorganisms in foods  
Attach ed to the Notification of the Ministry of Public Health (No. 416) B.E. 2563 (2020)  
Issued by virtue of the Food  Act B.E. 2522  
Re: Prescribing the quality or standard, principles, conditions and methods of analysis 
for pathogenic microorganisms  in foods  
-----------------------------------------------  
Food product  Type of pathogen  Requirement  
1.Modified Milk for Inf ants and 
Follow -up Formula Modified Milk 
for Infants and Young Children  and 
Infant Foods and Follow -up 
Formula Food for Infant and 
Young Children    
(1.1) Modified Milk for Infants (powder 
or dry forms )  
(1.2) Infant  foods (powder ed or dried 
forms ) 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not detected in  0.1 g 
3. Bacillus cereus  not more than 100 CFU/g 
4. Cronobacter   spp. not detected in  10 g 
(1.3) Follow -up Formula Modified 
Milk for Infants and Young Children 
(powder ed or dried forms ) 
(1.4) Follow -up Formula Food for 
Infant s and Young Children 
(powder ed or dried forms ) 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not detected in  0.1 g 
3. Bacillus cereus  not more than 100 CFU /g 
(1.5) Follow -up Formula Modified 
Milk for Infants and Young Children 
other than powder ed or dr ied forms  
(1.6) Infant Foods  other than 
powder ed or dr ied forms  
(1.7) Follow -up Formula Food for 
Infant and Young Children other than 
powder ed or dr ied forms    1. Salmonella  spp. not det ected in 25 g or mL  
 
2. Staphylococcus aureus  not detected in  0.1 g or mL  
 
 
2. Supplementary Foods for 
Infant s and Young Children    
(2.1) Supplementary Foods for Infant 
and Young Children (powder ed or 
dried forms )  
 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not detected in  0.1 g 
3. Bacillus cereus  not more than 100 CFU /g 
4. Clostridium perfringens  not more than 100 CFU /g 
 (2.2) Supplementary Foods for Infant 
and Young Children other than  
powder ed or dried forms  1. Salmonell a spp. not detected in  25 g or mL  
2. Staphylococcus aureus  not detected in  0.1 g or mL  
3. Weight -control Foods  (excluding 
low energy food:  sweetener)  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100 CFU /g  
- 5 - 
Food product  Type of pathogen  Requirement  
4. Milk product such as Cow’s Milk, 
Flavoured Milk,  Other Milk 
Products and Other Milk Products 
other than  cow’s milk    
(4.1) Ready -to-drink milk passed 
through the heat treatment process 
by Pasteurization  or other equivalent 
process:  
1) Cow’s Milk  
2) Flavoured Mi lk 
3) Other Milk Products  
4) Other Milk Products other than  
cow’s milk  1. Salmonella  spp. not detected in  25 mL 
2. Staphylococcus aureus  not more than 100  CFU/mL  
3. Bacillus cereus  not more than 100  CFU/mL  
4. Listeria monocytogenes  not detected in  25 mL 
(4.2) Powder Milk  
(4.3) Flavoured Milk (dried form)  
(4.4) Other Milk Products (dried form) 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 100  CFU/g  
(4.5) Cow’s Milk, Flav oured Milk, 
Other Milk Products  other than 
Ready -to-drink milk passed through 
the heat treatment process by 
Pasteurization or other equivalent 
process  1. Salmonella  spp. not detected in  25 g or mL  
2. Staphylococcus aureus  not detected in  0.1 g or mL ., except food 
product according to note 4  shall not be 
more than 100 CFU/mL or CFU/g  
5. Fermented Milk  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not detected in  0.1 g or mL ., except food 
product according to not e 4  shall not be 
more than 10 CFU/mL or CFU/g  
6.Cheese    
(6.1) Cheese (aW)  0.9 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 100  CFU/g  
4. Clostridium perfringens  not mor e than 100  CFU/g  
5. Listeria monocytogenes  not detected in  25 g 
(6.2) Cheese  (aW)  between 0.82 -0.9 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 5 00 CFU/g  
4.Listeria mon ocytogenes  not detected in  25 g 
(6.3) Cheese  (aW) ≤ 0.82  
 
 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Listeria monocytogenes  not detected in  25 g  
- 6 - 
Food product  Type of pathogen  Requirement  
7.Cream    
(7.1) Dried cream  1. Salmonella  spp. not de tected in 25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 100  CFU/g  
(7.2) Cream which is passed through 
the heat treatment process by 
Pasteurization  or other equivalent 
process  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 100  CFU/g  
4. Listeria monocytogenes  not detected in  25 g 
(7.3) Cream other than  Dried cream  
and Cream which is passed through 
the heat treatment process by 
Pasteu rization or other equivalent 
process   1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not detected in  0.1 g., except food 
product according to note 4  shall not 
be more than 1 00 CFU/g  
8.Ice Cream    
(8.1) Milk ice cream, Modified ice 
cream, Mixed ice cream  
 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 500 CFU/g  
4. Listeria mo nocytogenes  not detected in  25 g 
(8.2) Milk ice cream, Modified ice 
cream , Mixed ice cream  (liquid form 
which passed through pasteurization 
heat treatment  powdered or dried 
form)  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 100  CFU/g  
4. Listeria monocyt ogenes  not detected in  25 g 
(8.3) Edible ice, Milk ice cream, 
modified ice cream, mixed ice cream  
other than  liquid form which passed 
through pasteurization heat treatment  
powdered or dried form  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not detected in  0.1 g., except food 
product according to note 4  shall not be 
more than 100 CFU/g  
9. Beverage products    
(9.1) Ready -to-drink products which 
have pH ≥4.3 and are passed 
through the heat treatment process 
by Pasteurization  or other equivalent 
process:   
1) Beverages  in sealed container  
2) Tea  
3) Coffee  
4) Soybean Milk  1. Salmonella  spp.  
not detected in  25  mL 
2. Staphylococ cus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 100  CFU/g  
4. Clostridium perfringens  not more than 100 CFU/mL., except 
Bird's Nest Beverage shall not be more 
than 1,000 CFU/mL. 
5. Listeria monocytogenes (2) not detected in  25 mL 
(9.2) Concentrated or dried 
beverages  in sealed container  
 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 100  CFU/g  
4. Clostridium perfringens (3) not more than 100  CFU/g  
5. Listeria monocytogenes (2) not detected in  25 g  
- 7 - 
Food product  Type of pathogen  Requirement  
(9.3) Beverages  in sealed container , 
Tea, Coffee, Soybean  Milk in sealed 
container other than listed in  (9.1) 
and (9.2)   1. Salmonella  spp. not detected in  25 g or mL 
2. Staphylococcus aureus  not detected in  0.1 mL  or g ., except 
food product according to note 4  shall not 
be more than 100 CFU/mL  or CFU/g  
10. Electrolyte Drinks  
 1. Salmonella  spp. not detected in  25 mL 
2. Staphylococcus aureus  not more than 100  CFU/mL  
11. Herbal Tea  1. Salmonella  spp. not detected in  25 g  
2. Staphylococcus aureus  not more than 100  CFU/g  
12. Drinking Water in Sealed 
Containers  
13. Ice 
14. Natural Mineral Water  1. Salmonella  spp. not detected in  100 mL 
2. Staphylococcus aureus  not more than 100  CFU/ 100 mL 
15. Semi -processed Foods    
(15.1) Rice flake, Noodle, Chinese 
vermicelli, Rice vermicelli, Seasoned 
Mung bean v ermicelli  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus ) not more than 100  CFU/g  
(15.2) Seasonings of noodle in sealed 
containers, Paste of rice flour, 
Chinese vermicelli,  Rice vermicelli,  
and Mung bean vermicelli  
  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 1 ,000 CFU/g  
4. Clostridium perfringens  not more than 1 ,000 CFU/g  
(15.3) Seasoned rice  soup and rice  
porridge  (congee ) , clear soup and 
broth  (powdered or dried form)  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 2 00 CFU/g  
4. Clostridium perfringens  not more than 1 00 CFU/g  
(15.4) Concentrated(4)  Broth and 
soup, Broth and soup in cube  1. Salmonella  spp. not be detected in  25 g 
2. Staphylococcus aureus  not more than 1 00 CFU/g  
3. Bacillus cereus  not more than 1,000  CFU/g  
4. Clostridium perfringens  not more than 100  CFU/g 
 (15.5) Curries and curry pastes (4) 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 1 00 CFU/g  
3. Bacillus cereus  not more than 1,000  CFU/g  
4. Clostridium perfringens  not more than 1,000  CFU/g  
(15.6) Semi-processed Foods  other 
than listed in (15.1)-(15.5) 
 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not detected in  0.1 g. , except food 
product according to not e 4  shall not be 
more than 100 CFU/g  
16. Alkaline -preserved Eggs  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 1 00 CFU/g  
3. Clostridium perfringens  not more than 1 00 CFU/g   
- 8 - 
Food product  Type of pathogen  Requirement  
17. Foods in Sealed Containers  1. Salmonella  spp. not detected in 25 g 
2. Staphylococcus aureus  not detected in  0.1 g. , except food 
product according to note 4  shall not be 
more than 100 CFU/g  
3. Clostridium botulinum   (5) Not detected in 1 g  
18.Fortified Rice with Vitamins  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 1 00 CFU/g  
3. Bacillus cereus  not more than 1 00 CFU/g  
19. Chocolates  
20.Honey  
21. Jam, Jelly, and Marmalade in 
Sealed Containers  
22.Butter Oil  
23.Margarine, Blends, Fat spreads, 
and Blended  fat spreads  
24.Ghee  
25. Butter  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 1 00 CFU/g  
26. Some Particular Kinds of 
Sauces  such as  Chilly sauce , Tomato 
sauce , Papaya sauce , Flour sauce or 
colored flour sauce  and Mixed sauces 
mean product    
(26.1) Some Particular Kinds of 
Sauces which are passed through any 
process that can destroy or inhibit 
microbial growth by thermal 
treatment  or other equivalent 
process which kept in sealed 
containers which are made of metal 
or othe r rigid forms materials that 
can prevent transmission of air into 
the container and can be kept at 
room temperature.  1. Salmonella  spp. not detected in  25 g    
 
2. Staphylococcus aureus  not detected in  0.1 g 
(26.2) Some Particular Kinds of 
Sauces  which are passed through any 
process that can destroy or inhibit 
microbial growth by  other process 
other than listed in (26.1) 1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 1 00 CFU/g  
3. Bacillus cereus  not more than 1,000  CFU/g 
4. Clostridium perfringens  not more than 1 00 CFU/g   
- 9 - 
Food product  Type of pathogen  Requirement  
27. Food Seasonings derived from 
the Hydrolysis or Fermentation of 
Soy Bean Protein  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 1 00 CFU/g  
3. Bacillus cereus  not more than 1,000  CFU/g  
4. Clostridium perfringens  not more than 1,000  CFU/g  
28.Sauces in Sealed Containers    
(28.1) Sauces in Sealed Containers 
which are passed through any 
process that can destroy or inhibit 
microbial growth by thermal 
treatment or other equivalent 
process which kept in sealed 
container which are made of metal 
or other rigid forms materials that 
can prevent transmission of air into 
the container and can be kept at 
room temperature.  1. Salmonella  spp. not detected in  25 g 
2. Staph ylococcus aureus  not detected in  0.1 g 
(28.2) Other kind of sauces  which are 
passed through any process that can 
destroy or inhibit microbial growth by 
other process other than listed in 
(28.1) 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus au reus not more than 100  CFU/g  
3. Bacillus cereus  not more than 1,000  CFU/g  
4. Clostridium perfringens  not more than 1,000  CFU/g  
(28.3) Tao Chiew ; Fermented 
soybean which are passed through 
any process that can destroy or 
inhibit microbial growth by other 
process other than listed in (28.1)  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 2,500  CFU/g  
4. Clostridium perfringens  not more than 1,000  CFU/g  
(28.4)  Various k ind of sauces  other 
than listed in (28.1)  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 500  CFU/g  
4. Clostridium perfringens  not more than 1,000  CFU/g  
29. Processed Gelat in and Jelly 
Desserts    
(29.1) Processed Gelatin and Jelly 
Desserts, not in dried form  1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Clostridium perfringens  not more than 100  CFU/g  
(29.1) Processed Gel atin and Jelly 
Desserts, not in dried form  other 
than listed in (29.1)  1. Salmonella  spp. not detected in  25 g   
 
2. Staphylococcus aureus  not more than 100  CFU/g  
30.Bread  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than  100  CFU/g  
3. Bacillus cereus  not more than 100  CFU/g  
4. Clostridium perfringens  not more than 100  CFU/g   
- 10 - 
Food product  Type of pathogen  Requirement  
31.Husked Rice Flour  1. Salmonella  spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100  CFU/g  
3. Bacillus cereus  not more than 1,000 CFU/g  
32.Some Meat Products such as 
meat balls, sausages, fermented 
pork, moo-yor ( Vietnamese pork 
sausages ) , Chinese sausages, and 
products which are made by the 
same process and packed in 
containers ready for sale.    
 (32.1) Some Meat Produ cts, ready to 
eat such as fried meat balls and fried 
moo-yor (Vietnamese pork sausages ) 
etc. 
(32.2) Some Chilled  Meat Products   
 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100 CFU/g  
3. Bacillus cereus  not more than 100 CFU/g  
4. Clostridium perfringens  not more than 100 CFU/g  
(32.3) Some Frozen  Meat Products  
 
 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 50 CFU/g  
3. Bacillus cereus  not more than 50 CFU/g  
4. Clostridium perfrin gens not more than 50 CFU/g  
33.Chewing Gum and Candy  
 
 
 1. Salmonella  spp. not detected in  25 g 
 
2. Staphylococcus aureus  not more than 100 CFU/g  
34.Ready -to-Eat foods(6)   
(34.1) Desserts and Thai desserts 
such as Thai custard cake (Maw 
kaeng), Golde n drop, Steamed  layer 
cake, Steamed Rice Flour  (Kanom 
Kee Nu ) Boiled  Banana  in coconut  
milk etc. 
(34.2) pickled  or preserved  vegetable 
and fruit   1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100 CFU/g  
3. Bacillus cereu s not more than 100 CFU/g  
4. Clostridium perfringens  not more than 100 CFU/g  
(34.3) Bakery product with filling or 
without filling which aW > 0.85 (6) 
 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 10 CFU/g  
3. Bacill us cereus  not more than 100 CFU/g  
4. Clostridium perfringens  not more than 100 CFU/g   
- 11 - 
Food product  Type of pathogen  Requirement  
 (34.4) C urry and rice, noodle , surimi , 
imitation crab stick, seasoned squid , 
sushi, sandwich , salad, papaya salad 
(som tam),  Yum salad , slice grilled  
pork salad, groun d pork salad and  
products which are made by the 
same process(6):   
1) ready to eat or chilled  1. Salmonella spp. not detected in  25 g 
2. Staphylococcus a ureus  not more than 100 CFU/g  
3. Bacillus cereus  not more than 500 CFU/g  
4. Clostridium perfrin gens not more than 100 CFU/g  
2) Frozen  
 
 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 50 CFU/g  
3. Bacillus cereus  not more than 50 CFU/g  
4. Clostridium perfringens  not more than 50 CFU/g  
(34.5) Chilled and frozen r eady to 
cook food that preheat before 
consume such as pizza, dumpling, 
stem bun etc. (6)   
1) chilled  
 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100 CFU/g  
3. Bacillus cereus  not more than 500 CFU/g  
4. Clostridium  perfringens  not more than 100 CFU/g  
2) frozen  
 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 50 CFU/g  
3. Bacillus cereus  not more than 50 CFU/g  
4. Clostridium perfringens  not more than 50 CFU/g  
(34.6) food with water activity (aW) < 
0.85 such as crispy food, fried food, 
chili pasted,  dried shredded pork , 
crispy pork , bakery product , cookie , 
cracker, biscuit etc.  1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 10 CFU/g  
3. Bacillus cereus  not more than 100 CFU/g; except food 
contain spice or cereal or nut shall not  
be more than 1,000  CFU/g  
4. Clostridium perfringens  not more than 100 CFU/g; except food 
contain spice or cereal or nut shall not 
be more than 1,000  CFU/g  
(34.7) Prepackaged cutting and 
trimming fresh fruits and vegetables  1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100 CFU/g  
3. Bacillus cereus  not more than 500 CFU/g  
4. Clostridium perfringens  not more than 100 CFU/g   
- 12 - 
Food product  Type of pathogen  Requirement  
(34.8) fresh and raw seafood  in 
prepackaged food  such as fish, 
shrimp, squid, clams, sasimi etc. (6) 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100 CFU/g  
3. Bacillus cereus  not more than 100 CFU/g  
4. Clostridium perfringen s not more than 100 CFU/g  
35. Prepackaged f ermented food 
made from animal products 
(Ferment Food produced by yeast, 
mold, lactic acid bacteria etc ) such 
as shrimped paste, fermented fish, 
pickled fish, fish sauce southern 
style(Budu), pickled pork ( Naem ) 
includ ing animal products  pickled 
with vinegar salt, etc. (7) 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100 CFU/g  
3. Bacillus cereus  not more than 1,000  CFU/g  
4. Clostridium perfringens  not more than 1,000  CFU/g 
36. Fresh noodle    
(36.1) Rice noodles  
 1. Salmonella spp. not detected in  25 g 
2. Staphylococcus aureus  not more than 100 CFU/g  
3. Bacillus cereus  not more than 100 CFU/g  
4. Clostridium perfringens  not more than 100 CFU/g  
(36.2) Noodles , Egg noodles , gi am-i I, 
Japanese noodles (Udon) wonton 
wrapper  and  products which are 
made by the same process  1. Salmonella spp. not detected in  25 g  
2. Staphylococcus aureus  not more than 100 CFU/g  
3. Bacillus cereus  not more than 1,000  CFU/g  
4. Clostridium pe rfringens  not more than 1,000  CFU/g  
Remark  
(1) Food products under 9 (9.1) 1) as Aloe vera beverages shall determine only Salmonella spp., Staphylococcus aureus , 
and Bacillus cereus .  
(2)Food products under 9 shall also determine Listeria monocytogen es only in  Ready -to-drink products which have pH 
≥4.3 and are passed through the heat treatment process by Pasteurization which  contained milk and food products 
under 9 (9.2) particular  concentrated beverages which contained milk   
(3) Food product s under 9(9.2) as Cereal beverages shall also determine Clostridium perfringens  
(4) For food products other than  food products which are passed through any process  that cannot destroy or inhibit 
microbial growth by thermal treatment before or after a packing step in sealed containers which are made of metal 
or other rigid forms materials that can prevent transmission of air into the container and can be kept at room 
temperature.  
(5)Food products  under 17 shall also determine Clostridium botulinum   as food products which are passed through 
any process that  can destroy or inhibit microbial growth by thermal treatment before or after a packing step in 
sealed containers which are made of metal or other rigid forms materials that can prevent transmission of air into 
the container and can be kept at room tempera ture , Low acid ified food (pH higher than 4.6 and water activity 
higher than 0.85 ) 
(6)Food products under 32 and 34 shall also determine  Vibrio cholera which shall not be detected in  25 g and Vibrio 
parahaemolyticus which shall not be more than 100 CFU/g 
(7)Food products  under 35  as Brine f erment ed and pickled fishery product  shall also determine  Vibrio cholera which 
shall not be detected in  25 g and Vibrio parahaemolyticus  which shall be detected not more than 100 CFU/g  
 
 
 
  
 
 
 
  Annex 3 
Methods of Analysis  
Attach ed to the Notification of the Ministry of Public Health (No. 41 6) B.E. 2563 (2020)  
Issued by virtue of the Food Act B.E. 2522  
Re: Prescribing the quality or standard, principles, conditions and methods of analysis 
for pathogenic microorganisms  in foods  
-----------------------------------------------------------  
The a nalytical methods for pathogenic microorganisms  in food shall be one of the 
following methods   
1. The methods of analysis for concerned pathogens shall comply with the prescribed 
methods follow as  
 Type of pathogens   The methods of analysis  
1. Bacillus cereus   Bacteriological Analytical Manual (BAM) Online, Chapter 14. U. S. 
Food and Drug Administration  (updated version)   
2. Clostridium perfringens    Bacteriological Analytical Manual (BAM) Online, Chapter 16. U. S. 
Food and Drug Administration  (updated version )  
3. Listeria monocytogenes  ISO 11290 -1:  Microbiology of  the food chain -Horizontal method for 
the detection and enumeration of Listeria monocytogenes  and  of  
Listeria spp.–Part 1 Detection method (updated version )  
4. Salmonella    spp. ISO 6579 -1: Microbiology of the food chain -Horizontal method for 
the detection, enumeration and serotyping of Salmonella– Part 1 
Detection of  Salmonella  spp. (updated version ) ) except  water and 
ice shall apply  ISO 19250:  Water Quality -Detection of Salmonella  
species (updated version )  
5. Staphylococcus aureus     Bacteriological Analytical Manual (BAM) Online, Chapter 12. U. S. 
Food and Drug Administration (updated version ) except  water and 
ice shall apply  Standard Methods for the Examination of Water  and 
Wastewater: American Public Health Association (APHA) (updated 
version)  
6. Cronobacter   spp.  ISO 22964: Microbiology of the food chain –Horizontal method for the 
detection of Cronobacte r spp. (updated version )   
7. Vibrio cholerae  ISO 21872 -1: Micr obiology of the food chain –Horizontal method for 
the determination of Vibrio  spp.–Part1: Detection of potentially 
enteropathogenic Vibrio parahaemolyticus  , Vibrio cholera e and 
Vibrio vulnificus  (updated version )   
8. Vibrio paraheamolyticus  ISO 21872 -1:  Microbiology of the food chain –Horizontal method for 
the determination of Vibrio  spp.–Part1: Detection of potentially 
enteropathogenic Vibrio parahaemolyticus  , Vibrio cholera e and 
Vibrio vulnificus  (updated version )   
Bacteriological Analytical Manual (BAM) Online, Chapter 9 .  U. S. 
Food and Drug Administration  (updated version)  
9. Clostridium botulinum  Bacteriological Analytical Manual (BAM) Online, Chapter  21 A. U. S. 
Food and Drug Administration  (updated version)   
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2. The analytical methods iss ued by the national organizations or international 
standards organizations, or published in the manuals or publications which are 
internationally recognized;  
3. The analytical methods must be consistent, accurate and reliable. Method 
validation should per form by a collaborative study or single laboratory based on 
international guidelines. The analytical result shall be in document comply with the latest 
version of ISO/IEC 17025.