التقييس لدول مجمس التعاون لدول الخميجالعربية  هيئة  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
 
 
 
 
Final Draft  
 
 
 
GSO /FDS 1016 / 2014  
 
 
 
المعايير الميكروبيولوجية لمسمع والمواد الغذائية   
MICROBIOLOGICAL CRITERIA FOR  
FOODSTUFFS  
 
 
 
 
 
 
 
 
 
 
THIS ST ANDAR D IS A DRAFT GULF STANDARD  CIRCULATED 
FOR COMMENTS . IT IS , THEREFORE, SUBJECT TO CHANGE 
AND MAY NOT BE REFERRED TO AS A GULF STANDARD 
UNTIL APPROVED BY THE BOARD OF DIRECTORS.  
 
 
 
 
  
 
 
MICROBIOLOGICAL CRITERIA FOR  
FOODSTUFFS  
 
 
 
 
 
 
 
 
 
 
Date of GSO Board of Directors' Approval  :  
Issuing Status  : Technical Regulation  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
i 
  
 
  Foreword 
 
 
GCC Standardization Organization (GSO) is a regional Organization which 
consists of the National Standards Bodies of GCC member States. One of GSO 
main fu nctions is to issue Gulf Standards/Technical regulations through 
specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No. 5 " technical 
committee for standards of food and agriculture products" has updated the GSO 
Stand ard No. (1016/ 1998) ''Microbiological criteria for foodstuffs – Part 1'' . The 
draft standard has been prepared by State of Qatar.  
 
This standard has been approved as Gulf Technical Regulation by GSO Board of 
Directors in its meeting No.../....held on  /   /  /  H,  /    /   G . The approved 
standard will replace and supersede the standard No. (GSO 1016/1998 ).   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
ii 
  
CONTENTS  
 
 
                        Page  
 
 
FOREWORD  ................................ ................................ ................................ .......................... i 
CONTENTS  ................................ ................................ ................................ ..........................  ii 
PREFACE  ................................ ................................ ................................ ..............................  1 
1. SCOPE  ................................ ................................ ................................ ...............................  2 
2. COMPLEME NTARY REFERENCES……………………………………. ..…………. . 2 
3. DEFINITIONS  ................................ ................................ ................................ ..................   2 
3.1 Microbiological criteria  ...................................... ............................................................. 2  
3.2 Lot  ........................................................................................ ......................................... ... 2 
3.3 Sampling plan  .................................................................................................................. 2  
3.3.1 Two-class attributes plan  .......................................... ................................................. ... 3 
3.3.2 Three -class attributes plan  ........................................................................................ .... 3 
3.4 Defect sample  ...................................................... ................................................. ........... 3  
3.5 Marginally acceptable  ......................................................................................... ............ 3  
4. REQUIREMENTS  ................................ ................................ ................................ .............  3 
5. CRITERIA FOR TECHNICAL CONFORMITY ................................ ..............................  3 
MICROB IOLOGICAL CRITERIA FOR FOODS AND FOOD INGREDIENTS:  ..............  4 
1. Dairy Products  ................................ ................................ ................................ ..............  4 
2. Infants, Children and Certain Categories of Dietetic Foods  ................................ .........  6 
3. Meat, Poultry and their Products  ................................ ................................ ..................  8 
4. Fish and Shellfish  and their Products  ................................ ................................ ..........  10 
5. Egg and Egg P roducts  ................................ ................................ ................................ . 11 
6. Fats an d Oils  ................................ ................................ ................................ ...............  12 
7.  Tomato Concentrates, Sauces, Vinegar, Spices and Herbs… ........... ……………….. 13 
8. Canned Foods and Ingredients for C anning  ................................ ...............................  14 GSO  STANDARD  GSO 1016/ 2014 
 
 9. Cereals , Legumes  and their Products  ................................ ................................ ..........  16 
10. Fruit s and V egetables  ................................ ................................ ................................ .. 18 
11. Jelly, Jam and Marmalade  ................................ ................................ ..........................  19 
12. Chocolate s, Sweet s and their Ingredients  ................................ ................................ ... 20 
13. Ingredients for Food I ndustries  ................................ ................................ ...................  21 
14. Drinking W ater ................................ ................................ ................................ ...........  22 
15. Beverages  ................................ ................................ ................................ ....................  23 
16. Ready to Eat Food s ................................ ................................ ................................ ..... 24 
17.    Miscellaneous F oods ……….……………………………………………………… .26 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
iii 
  
1 
 PREFACE  
 
This GSO technical regulation  is concerned with the microbiological criteria for foodstuffs 
and for some food ingredients used as raw materials in food processing. These limits are 
based on those proposed by the international commission of microbiological specifications for 
foods (ICMSF)  and the international standards in the field of food safety and quality . 
Components of microbiological criterion in particular food are chosen according to the 
following factors:  
1) The seriousness of the type of health hazard on consuming a contaminated food.  
2) Available information on treatments the food products was subjected to, and the 
conditions of its handling and storage expected.  
3) Type of changes or spoilage to the foodstuffs.  
4) The environmental conditions within which the food product was pr oduced or 
circulated.  
5) The category or categories of consumers concerned.  
 
These limits were formulated in the form of a system known as working of sample, including 
levels of acceptance and the number of samples to be analyzed.  These criteria  show 
stringency according to the type of food product, and the purpose for which it is used; for 
instance, the food products intended for consumer groups with increased susceptibility e.g. 
children, infants, aged people, or dietetic foods and relief foods, such as low sugar  and low fat  
foods.  In such cases the microbial sampling plans employed are more stringent.  
Precautions are being taken that these limits be within attainable limits in production units by 
following good manufacturing practice  (GMP) . This standard  of microbiological quality will 
have to be followed for any food product irrespective of any specific parameters mentioned in 
any other standards of specific food product, i.e. any standard specific to any product should 
comply with the limits stipulated in this standard with respect to microbial quality.   
  
 
 
 
 
 
 
 
 
 
 
  
2 
 MICROBIOLOGICAL CRITERIA FOR  
FOODSTUFFS  
 
 
1. SCOPE  
 This GSO technical regulation is concerned with microbiological limits for some 
foodstuffs intended for human consumption and for some f ood ingredients used in 
food industry.  
 
2. COMPLEMENTARY REFERENCES  
2.1 GSO  261 Microbiological methods of food examination - Part 1: Preparation  of 
            samples  
2.2 GSO 1373  Microbiological methods for testing of foods Part 2: Direct  microscopic  
            count . 
2.3 GSO  590 Microbiological methods of food examination Part 3: Commercial sterility 
test for canned food . 
2.4 GSO 810 Microbiology - General guidance for microbiological examinations.  
2.5 GSO CAC/GL 63  Principles and guidelines for the con duct of microbiological risk 
management (MRM) . 
2.6 GSO ISO 19458  Water quality - Sampling for microbiological analysis.  
2.7 Refer to GSO standards test methods for the microbiological analysis in food 
products.  
 
3. DEFINITIONS  
3.1 Microbiological criteri a 
A criterion defining the  acceptability of a product, a batch of foodstuffs or a  process, 
based on the absence, presence or number of  microorganisms, and/or on the quantity 
of their toxins/  metabolites, per unit(s)  of mass, volume, area or batch.  
 
3.2 Lot 
 A definitive quantity of a commodity produced essentially under the same conditions.  
 
3.3 Sampling plan   
A statement specifying  the microbiological criteria  for acceptance  or rejection  of 
the sample  depending on the  examination  of a sufficient number of  sample units 
via particular analytical  methods . It comprises the following:  
 
n   =  Number of sample units to be examined.  
c   = The maximum number of sample units allowed to have a microbiological 
criterion value greater than ''m'' and not to exceed  the valu e of ''M''. 
m  = The acceptable  microbial  level in the sample unit ; which  separates  the 
acceptable quality  of marginal -quality acceptance . The product  shall  be GSO STANDARD  GSO 1016/ 2014 
 
3 
 acceptable  if the value  is equal  to or less than "m"; if the value is  above 
"m", the product is marginally acceptable  or rejected . 
M = The maximum criterion value that should not be exceeded  in any of ''n'' 
units.  
Sample unit = A sample from the food pro duct examined as one unit from '' n''. It 
is either a single or a part of a package or a mixed comp ound of the product.  
 
3.3.1     Two -class attributes plan  
The plan provides a simple means of inspection where the sampling plan is 
defined by two values, ''n'' and ''c''. "n" is the number  of sample  units to be 
examined  to meet  the plan's requirements.  "c" is the maximum  number of  the 
defective  sample units . "m" for microbial  criteria  to identify  defects . For example; 
inspection of the presence of Salmonella  in 25 g of fresh vegetables; should not  be 
detected  in ten sample  units  (n = 10, c = 0, m = 0). 
 
3.3.2 Three -class attributes plan  
The plan attributes are  defined by the values "n", "c" , "m"  and "M". " m" is the 
minimum acceptable  value of microorganism in the examined units . "M" 
differentiates  between  samples  minimally  acceptable  of the defective units . For 
example; the number of  colony forming unit (CFU) of any of the  five sample units  
tested  must not  exceed 106 and not more than  3×104 from three  or more  of the five  
samples  tested  (n= 5 , c= 2, m= 3×104, M= 106). 
 
3.4       Defect sample  
 The Sample uni t that gives a microbiological criterion value higher than the value 
of ''M'' . 
3.5 Marginally acceptable  
 Sample units  have  a microbial count higher than  ''m'' but not more than ''M''. 
 
4. REQUIREMENTS  
4.1 Microbiological criteria for foodstuffs and food i ngredients shall be as indicated 
against each in the table.  
 
5. CRITERIA OF TECHNICAL CONFORMITY  
5.1 Sample s are considered unacceptable in the following cases : 
5.1.1  When the microbiological criterion value exceeds ''M'' in one or more sample 
units ''n''. 
5.1.2  If the number of marginally acceptable samples is higher than c value set in the 
sampling plan.  
       GSO STANDARD  GSO 1016/ 2014 
 
4 
 Microbiological criteria for foods and food ingredients  
 
1.   Dairy  Products  
 
Item Microorganisms Limit per ml or gram  
  n c m M 
Pasteurized mi lk – Aerobic plate count  5 1 3x104 105 
(with or without added  – Enterobacteriac eae 5 2 3 5 
flavour)  – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
UHT milk - – Incubation at 37 oC/15      
(with or without added   days or 55 oC/7days:      
flavour)  – Aerobic plate count  5 0 10 – 
 – Enterobacteriaceae  5 0 0 – 
 – Salmonella * 10 0 0 – 
Fermented  milk products  – Yeasts and moulds  5 1 10 102 
(with or without added  – Enterobacteriaceae  5 1 5 10 
flavour), e.g. yoghurt,  – Escherichia coli  5 0 0 – 
laban, labena  – Salmonella * 5 0 0 – 
 – Staphylococcus  aureus   5 2 10 102 
Condensed and sweeten  – Aerobic plate count  5 2 102 103 
condensed milk  – Enterobacteriaceae  5 1 0 – 
 – Staphylococcus aureus  5 1 5 10 
Evaporated milk   Requirements for canned products ( Item 8) shall be 
applied  
Pasteurized cream (with  – Aerobic plate count  5 1 5x104 105 
or without added  – Yeasts and moulds  5 1 20 102 
flavour)  – Enterobacteriaceae  5 1 10 20 
 – Escherichia coli  5 0 0 – 
 – Salmonella * 5 0 0 – 
Whipped cream  – Aerobic p late count  5 2 5x104 5x105 
 – Enterobacteriaceae  5 1 10 20 
 – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
Fermented cream  – Yeasts and moulds  5 1 10 102 
 – Enterobacteriaceae  5 1 10 20 
 – Escherichia coli  5 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
       
 
 
* Only in the case of added flavour.  
 GSO STANDARD  GSO 1016/ 2014 
 
5 
  
Item  Microorganisms  Limit per ml or gram  
  n c m M 
Sterilized cream  Requirements for canned products (Item 8) shall be applied  
Powdered milk  – Aerobic plate coun t 5 2 5x104 3x105 
(skimmed, semi - – Enterobacteriac eae 5 1 10 102 
skimmed) , whey  (dried  – Escherichia coli  5 0 0 – 
or powdered condensed )  – Salmonella   10 0 0 – 
 – Staphylococcus aure us 5 1 10 102 
Powdered whipped  – Aerobic plate count  5 2 104 105 
cream  (with or without  – Yeasts and moulds  5 1 10 102 
added  flavour  – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
Soft cheese (made from  – Enterobacteriaceae  5 2 102 103 
pasteurized milk)  – Escherichia coli  5 1 10 102 
 – Salmonella  5 0 0 – 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus aureus  5 1 102 103 
Hard and semi –hard – Enterobacteriaceae  5 1 102 103 
cheese  – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus aureus  5 2 102 103 
Processed cheese packed  – Aerobic plate count  5 2 103 104 
in non -metal containers  – Enterobacteriaceae  5 1 10 102 
 – Escherichia coli  5 0 0 – 
 – Salmonella   5 0 0 – 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
Caseinate  – Aerobic  plate count  5 2 3x104 2x105 
 – Enterobacteriaceae  5 1 10 102 
 – Escherichia coli  5 0 0 – 
 – Salmonella  10 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
Edible ices  – Aerobic plate count  5 2 5x104 105 
(Ice cream (with nut *)–  – Moulds * 5 2 102 104 
ice m ilk –water ice)  – Enterobacteriaceae  5 2 10 102 
 – Escherichia coli  5 0 0 – 
 – Salmonella   10 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
Dehydrated ice cream  – Aerobic plate count  5 2 5x104 2x105 
mixes  – Enterobacteriaceae  5 1 10 102 
 – Escherichia c oli 5 0 0 – 
 – Salmonella  10 0 0 – 
Milkshakes  – Coliforms  5 2 1 10 
 – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 2 10 102 
 
 
* In case of ice cream containing  nuts.  
 GSO STANDARD  GSO 1016/ 2014 
 
6 
 2. Infants, Children and Certain Categories of Dietetic Foods  
  
Item  Microorganisms  
 Limit per ml or gram  
  n c m M 
Biscuits ( plain,  dried)  – Enterobacteriaceae  5 1 0 102 
 – Yeasts and moulds  5 1 50 102 
 – Salmonella  5 0 0 – 
 – Escherichia coli O157  5 0 0 – 
 – Staphylococcus aureus   5 1 10 102 
 – Bacillus cereus   5 2 102 103 
Shelf–stable dried  – Enterobacteriaceae  5 1 10 102 
biscuits coated or  – Salmonella  30 0 0 – 
filled with chocolate  – Escherichia coli O157  5 0 0 – 
or others  – Staphylococcus aureus   5 1 10 102 
 – Bacillus cereus   5 1 102 103 
Dried and instant  – Aerobic p late count  5 1 104 105 
products requiring  – Enterobacteriaceae  10* 0 0 – 
reconstitution  – Salmonella  60 0 0 – 
 – Escherichia coli O157 ** 5 0 0 – 
 – Cronobacter sakazakii  
(infant food 6 months and 
younger)  30 0 0 – 
 – Staphylococcus  aureus  5 0 0 – 
 – Bacillus cereus ***  5 1 102 103 
 – Clostridium perfringens ****  5 1 10 102 
Cereal based foods for  – Aerobic plate count * 5 2 103 104 
infant  – Salmonella  10 0 0 – 
 – Staphylococcus  aureus  5 1 10 102 
 – Bacillus cereus  5 1 102 103 
 – Listeria monocyto genes  5 0 0 – 
 – Clostridium perfringens  5 1 10 102 
Powdered infant  – Enterobacteriaceae  10 2 0 102 
formula, including those  – Salmonella  5 0 0 – 
with lactic acid - 
producing cultures  – Cronobacter sakazakii  
(infant food 6 months and 
younger)   30 0 0 – 
 – Staphylococcus  aureus  5 1 10 102 
 – Bacillus cereus  5 1 0 10 
 – Listeria monocytogenes  5 0 0 – 
 – Clostridium perfringens  5 2 1 10 
Dried products  – Aerobic plate count  5 3 105 106 
requiring heating to  – Enterobacteriaceae  10 2 0 102 
boiling bef ore – Escherichia coli  5 0 0 – 
consumption  – Salmonella  15 0 0 – 
 – Cronobacter sakazakii  
(infant food 6 months and 
younger)  30 0 0 – 
 – Bacillus cereus *** 5 2 102 103 
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
7 
  
 
Item   Microorganisms  
 Limit per ml or gram  
   n c m M 
 – Clostridium perfring ens**** 5 2 10 102 
Thermally processed 
products in sealed 
containers  Shall meet the microbiological requirements for canned foods 
specified in this standard (8)  
 
Dietetic foods to be  – Aerobic plate count  5 1 103 104 
eaten by high risk  – Escherichia col i 5 2 0 10 
category of consumers  – Salmonella  60 0 0 – 
(according to the type  – Escherichia coli  O157 **** 5 0 0 – 
of the product)  – Campylobacter  jejuni /25 g 5 0 0 – 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus aureus  10 1 10 102 
 – Bacillus c ereus  10 1 102 103 
 – Clostridium perfringens  10 1 102 103 
Body building foods  – Aerobic plate count  5 0 0 104 
 – Yeasts and moulds  5 0 0 3x102 
 – Coliforms  5 0 0 10 
 – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 0 0 – 
 
* 10 samples for infant younger than 6 months, 5 samples for infants older than 6 months  
** Optional   
*** In case of the product  contain s milk and/or rice  
**** In case of the products contains meatGSO STANDARD  GSO 1016/ 2014 
 
8 
  
3. Meat, Poultry and its Products  
 
Item  Microorganisms  Limit per gram  or cm2* 
  n c m M 
Raw meat  – Aerobic plate count  5 2 105 106 
(chilled/frozen); whole  – Salmonella  5 0 0 – 
or half carcasses; pieces  – Escherichia coli O157  5 0 0 – 
with or without bones        
Fresh poultry (chilled/  – Aerobic plat e count  5 3 5x105 5x106 
frozen)  – Salmonella ** 5 1 0 – 
 – Campylobacter jejuni *** 5 0 0 – 
Raw minced (meat  and  – Aerobic plate count **** 5 2 5x105 5x106 
poultry); chilled/frozen   – Enterobacteriaceae  5 2 102 103 
 – Salmonella  5 0 0 – 
 – Escherichia c oli O157  5 0 0 – 
 – Staphylococcus aureus *** 5 2 102 103 
 – Clostridium perfringens ***** 5 2 102 103 
Raw minced/pieces  – Aerobic plate count  5 3 106 107 
meat (chilled/ frozen)  – Salmonella  5 0 0 – 
with soy or marinated  – Escherichia coli O157  5 0 0 – 
(e.g. kubba; meat balls,  – Staphylococcus aureus  5 2 5x102 103 
fresh sausage, meat  – Clostridium perfringens  5 2 102 103 
burgers)        
Raw edible offal   – Aerobic plate count  5 2 105 106 
(chilled/frozen) e.g. liver  – Salmonella  5 0 0 – 
testes, ki dney, gizzard        
Cured and/or smoked  – Aerobic plate count  5 3 5x105 5x106 
meat; mortadella;  – Salmonella  10 0 0 – 
luncheon meat,  – Escherichia coli O157  5 0 0 – 
basterma  – Listeria monocytogenes   5 0 0 – 
 – Staphylococcus aureus  5 2 5x102 5x103 
 – Bacillus cereus  5 2 102 103 
 – Clostridium perfringens  5 2 102 103 
Cured and/or smoked  – Aerobic plate count  5 3 104 105 
poultry meat; mortadella,  – Salmonella  10 0 0 – 
frankfurters, turkey,  – Campylobacter jejuni  5 0 0 – 
smoked turkey breast  – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus aureus  10 2 103 104 
 – Bacillus cereus  5 2 102 103 
 – Clostridium perfringens  5 2 102 103 
 
 
*Limit per cm2 in case of red meat only  
** Sample is rejected i f the sample unit is positive to Salmonella typhim urium  and  
  Salmonella enteritidis  test.  
*** In case of chilled minced meat  and chilled poultry . 
**** This criterion shall not apply to minced meat produced at retail level when the shelf -life  
       of the product is less than 24 hours.  
***** Optional.   
 GSO STANDARD  GSO 1016/ 2014 
 
9 
  
Item  Microorganisms  Limit per ml or gram  
  n c m M 
Cooked sausages  – Aerobic plate count  5 2 104 105 
 – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 1 102 103 
 – Clostridium perfringens  5 2 102 103 
Cooked poultry meat,  – Aerobic plate count  5 3 104 105 
frozen to be reheated  – Salmonella  5 0 0 – 
before eating (e.g.  – Campylobacter jejuni * 5 0 0 – 
prepared frozen meals;  – Escherichia coli O157  5 0 0 – 
chicken burgers;  – Listeria monocytogenes  5 0 0 – 
chicken/ turkey rolls,  – Staphylococcus a ureus  5 1 103 104 
chicken nuggets, others  – Bacillus cereus * 5 2 102 103 
breaded poultry products  – Clostridium perfringens * 5 2 102 103 
Meat & poultry soup  – Aerobic plate count  5 1 104 105 
(concentrated, powder)  – Enterobacteriaceae  5 1 10 102 
 – Salmonella   10 0 0 – 
 – Bacillus cereus ** 5 1 103 104 
 – Clostridium perfringens  5 1 102 103 
Dehydrated meat or meat  – Salmonella  10 0 0 – 
components; protein  – Listeria monocytogenes * 5 0 0 – 
concentrates from meat  – Staphylococcus aureus  5 3 102 103 
 – Clostridium perfringens  5 2 102 103 
Vacuum packed -semi - – Aerobic plate count  5 2 106 107 
preserved but perishable  – Salmonella  5 0 0 – 
meat and poultry  – Campylobacter jejuni  5 0 0 – 
products  – Staphylococcus aureus  5 2 102 103 
 – Clostridium perfringens  5 2 10 102 
 
 
* Optional  
** In case of products containing rice or corn flour as ingredient.  
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
10 
 4. Fish and Shellfish  their Products  
Item Microorganisms Limit per gram  or cm2 
  n c m M 
Raw fish and its  – Aerobic plate count  5 2 105 106 
products (chilled/frozen)  – Escherichia coli   5 3 10 5x102 
e.g. fish blocks, 
comminuted,  – Vibrio 
parahaemolyticus  5 0 102 103 
minced, and sliced  – Clostridium botulinum  5 0 0 – 
 – Aeromonas  spp. 5 0 102 103 
Raw (chilled/ frozen)  – Aerobic plat e count  5 2 5x105 107 
crustaceans (e.g. shrimp,  – Escherichia coli  5 3 10 5x102 
prawns, lobsters and  – Salmonella  5 0 0 – 
crab) – V. parahaemolyticus  5 1 102 103 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus aureus  5 2 102 103 
Live mollusks su ch as  – Escherichia coli   5 1 2.3x102 7x102 
bivalve (oysters, clams,  – Salmonella  5 0 0 – 
mussels, etc.),  – V.parahaemolyticus * 10 1 102 103 
cephalopods (squids,        
cuttlefish, octopus, etc.),        
gastropods (snails, etc.)        
Frozen/chilled  breaded  – Aerobic plate count  5 2 5x105 107 
fish, crustaceans and  – Escherichia coli  5 2 10 5x102 
mollusks products  – Salmonella * 5 0 0 – 
(e.g. fish sticks (fingers),  – V. parahaemolyticus  5 1 102 103 
fish protein, and fish  – Staphylococcus aureus  5 1 103 104 
cakes)        
Smoked fish including  – Aerobic plate count  5 3 105 106 
herring, cooked prior to  – Escherichia coli  5 3 10 5x102 
eating and eaten  – V. parahaemolyticus  5 0 102 103 
uncooked  – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus aureus  5 2 103 104 
Dried  sea food,  – Aerobic plate count  5 2 105  106 
dehydrated  fish and fish  – Yeasts and moulds  5 2 102  104 
protein  – Salmonella  10 0 0 – 
 – Staphylococcus aureus  5 1 102 103 
 – Clostridium perfringens  5 1 102 103 
Salted and/or fer mented  – Aerobic plate count  5 2 105  106 
fish – Escherichia coli  5 1 10 4×102  
 – Escherichia coli O157  5 0 0 – 
 – Salmonella  10 0 0 – 
 – V. parahaemolyticus  10 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
 – Clostridium perfringens  5 1 102 104 
Cooked (chilled/ frozen)  – Aerobic plate count  5 2 105 106 
crustaceans, molluscans  – Escherichia coli  5 1 10 5x102 
 – Salmonella  5 0 0 – 
 – V. parahaemolyticus  10 1 102 103 
 – Listeria monocytogenes   5 0 0 – 
 – Staphylococcus aureus  5 1 102 103 
* Optional  GSO STANDARD  GSO 1016/ 2014 
 
11 
  
5. Egg and Egg Products  
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
Fresh  whole eggs  – Enterobacteriaceae  5 2 10  102  
 – Salmonella  10 0 0 – 
 _ Campylobacter jejuni  5 0 0 – 
Liquid pasteurised egg  – Aerobic plate count  5 2 104 105 
(whole, yolk or white),  – Enterobacteriaceae  5 1 10  102  
chilled or frozen  – Salmonella  5 0 0 – 
 – Campylobacter  jejuni   5 0 0 – 
Any egg product intended  – Aerobic plate count  5 1 5x104 106 
for special dietary  – Enterobacteriaceae  5 2 10  102  
purposes (infa nts, aged,  – Salmonella  30 0 0 – 
relief foods, etc.)        
Pudding with egg  – Aerobic plate count  5 2 104 105 
(powders)  – Enterobacteriaceae  5 2 10  102  
 – Escherichia coli  5 2 0 10 
 – Salmonella  10 0 0 – 
 _ Listeria monocytogenes  5 0 0 – 
 – Staph ylococcus aureus  5 1 10 103 
 – Bacillus cereus   5 2 102 103 
 – Clostridium perfringens  5 2 10 102 
Egg mix dehydrated  – Aerobic plate count  5 2 104 105 
 – Enterobacteriaceae  5 2 10  102  
 – Escherichia coli  5 0 0 – 
 – Salmonella  10 0 0 – 
 – Staphylo coccus aureus  5 0 10 – 
Dried cake mixes with  – Enterobacteriaceae  5 2 10  102  
high egg content  – Salmonella  10 0 0 – 
 – Staphylococcus aureus  5 1 102 103 
 – Bacillus cereus  5 0 102 – 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
12 
 6. Fats and Oils  
 
Item  Microorganisms  Limit per ml or  gram  
  n c m M 
Butter (Salted and  – Lipolytic bacteria  5 1 102 103 
Unsalted)  – Enterobacteriaceae  5 1 10 20 
 – Yeasts and moulds  5 1 10 102 
 – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus  aureus 5 0 0 – 
Ghee (Butter oil)  – Enterobacteriaceae  5 1 0 10 
Fats from milk  – Yeasts and moulds  5 0 10 – 
 – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 1 0 10 
Margarine  – Aerobic plate count  5 2 104 105 
 – Yeasts and moulds  5 1 50 102 
 – Escherichi a coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus  aureus  5 0 0 – 
All kinds of Nut butters  – Aerobic plate count  5 2 103 104 
 – Moulds  5 2 5x101 5x102 
 – Enterobacteriaceae  5 2 10 102 
 – Salmonella  10 0 0 – GSO STANDARD  GSO 1016/ 2014 
 
13 
  
7. Tomato Concentrates, Sauces, Vinegar, Spices and Herbs   
 
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
All kinds of canned 
tomato products  Requirements for canned products (Item 8) shall be applied  
All kinds of tomato  – Moulds  5 2 0 – 
produc ts – Salmonella * 5 0 0 – 
Mayonnaise, mustard,  – Aerobic plate count  5 2 103 104 
salad sauce and other  – Yeasts and moulds  5 2 20 102 
sauces  – Enterobacteriaceae  5 1 10 102 
 – Escherichia coli  5 2 2 10 
 – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
Vinegar  – Aerobic plate count  5 1 30 102 
Dried herbs and Spices,  – Aerobic plate count  5 2 105 106 
ready to eat herbs and  – Moulds  5 2 105 106 
spices  – Faecal Coliforms  5 2 10 102 
 – Salmonella  10 0 0 – 
 – Staphylococcus aureus  5 1 102 103 
 – Bacillus cereus   5 2 103 104 
 – Clostridium perfringens  5 2 102 103 
Dried herbs ( roselle ,  – Aerobic plate count  5 2 103 104 
camomile, others)  – Anerobic plate count  5 2 102 103 
 – Yeasts and moulds  5 2 0 102  
 – Coliforms  5 1 102  104 
All typ es of tea  – Coliforms  5 1 10 102 
Coffee and derivatives  – Yeasts and moulds  5 2 102 103 
 – Coliforms  5 1 10 102 
 
*OptionalGSO STANDARD  GSO 1016/ 2014 
 
14 
  
8. Canned Foods and Ingredients for Canning  
 Commercially sterilized canned foods shall pass sterility test described in GSO 
590/1995 ''Microbiological Methods of Foods Examination  – Commercial Sterility 
Test for Canned Food'',  in accordance with the following procedure:  
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
First Action  – Must be the number of cans 
tested 24 cans and the absence of 
defects ; lock; welding or 
swelling during incubation 
indicates the efficiency of the 
commercial sterilization process 
and the safety of batch 
production.  
 24 – 0 – 
Second Action  – When there  are 1-2 defective 
cans or swelling should ; 
therefore larger numbers of cans 
should be sorted  from  the batch . – 1 % 0 – 
 – In case of presence of more than 
1 % of defective cans; reject the 
batch, but the presence of 1 % or 
less; the third action is taken.  
     
Third Action  – 
 
 
 
 
 
– Examine 24 cans during the 
incubation period for not less 
than 10 days in the incubator at a 
temperature of 30 -37 °C for non -
acid canned , or in the incubator 
at 25  °C for acidic canned.  
 Production is not identical in 
the case of a can or more 
defective or welding or swel ling 
after incubation.  
 24 0 0 – 
Fourth Action  – Being in the absence of any 
swelling or defects lock and 
welding after the third action . 10 0 0 – 
 – Open and lifting the welding and 
examine 10 cans .     
 – Accept the batch in the absence 
of any defects  in the weld or 
lock.     
       
 
 
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
15 
  
* Food products being  used in the manufacture of canned food:  
 
Flour - milk - sugars - pectin - acids - beans - starch – cereals by products  
 
Microorganisms  Limit per ml or gram  
 n c  m  M 
 
Thermophilic bacteria:  
  
5 units must be examined; 10 g each  
1- Aerobic  5 125/10 g  150/10 g   
2- Flat- sour bacteria  5 50/10 g  75/10 g   
3- Anaerobic non H 2S producing  5 3 samples negatives  
4- Anaerobic H 2S producing  5 4 samples negatives   GSO STANDARD  GSO 1016/ 2014 
 
16 
  
9. Cereals ; Legumes  and their Products  
 
Item Microorganisms  Limit per ml or gram  
  n c m M 
Cereal grains  – Moulds  5 2 102 104 
 – Salmonella  5 0 0 – 
Cereals, cereal flours and  – Moulds  5 2 102 104 
by-products such as bran  – Bacillus cereus  5 2 103 104 
 – Clostridium perfringens  5 0 102 – 
Soya flours, concentrates  – Moulds  5 2 102 104 
and isolates  – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Bacillus cereus  5 0 102 – 
Starch and starch  – Aerobic plate count * 5 2 104 105 
containing products  – Yeasts and moulds  5 2 102 103 
 (e.g. cu stard powder)  – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 2 10 102 
 – Bacillus cereus  5 1 103 105 
 – Clostridium perfringens  5 0 102 – 
Pasta / Macaroni &  – Coliforms * 5 2 10 102 
Noodles (uncooked, wet  – Yeasts and moulds  5 2 102 103 
& dry) with o r without  – Escherichia coli  5 0 0 – 
filling  – Salmonella  5 0 0 – 
 – Bacillus cereus  5 2 102 103 
 – Sulphite -reducing  5 2 20 102 
  Clostridia      
Pizza, meat pies, frozen  – Salmonella  10 0 0 – 
dough with or without  – Staphylococcus aureus  5 1 102 104 
filling        
Bread  – Yeast and moulds  5 1 2x103 104 
 – Enterobacteriaceae  5 1 50 102 
Special breads  – Yeasts and moulds  5 1 103 2x103 
 (sweetened) with egg,  or  – Enterobacteriaceae  5 1 50 102 
milk – Salmonella  10 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
Cakes and bakery  – Aerobic plate count  5 2 104 105 
products (ready to eat)  – Enterobacteriaceae  5 1 102  103 
 – Escherichia coli  5 0 0 – 
 – Salmonella  20 0 0 – 
 – Listeria monocytogenes * 5 0 0 – 
 – Staphylococcus aureus  5 1 10 102 
 – Bacillus cereus  5 0 10 – 
Puffed, flaked cereal  – Aerobic plate count  5 1 104 105 
Products  – Moulds  5 1 102 104 
 – Salmonella  5 0 0 – 
 – Bacillus cereus  5 1 104 105 
 – Clostridium perfringens  5 0 0 – 
 
* Optional  GSO STANDARD  GSO 1016/ 2014 
 
17 
  
 
 
 
 
 
Item Microorganisms Limit per ml or  gram  
  n c m M 
 Entrees  (soup) containing 
rice or corn flour as main 
ingredient  (frozen or 
dried)  – Bacillus cereus  5 1 103 104 
Cakes, desserts and  – Aerobic plate count  5 2 104 106 
bakery products (frozen or  – Escherichia coli  5 2 0 10 
dehydrated)  – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 2 10 102 
Malt, Malt derivatives  – Aerobic plate count  5 1 5x104 105 
 – Yeasts and moulds  5 1 103 5x103 
 – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 1 102 103 
 
 GSO STANDARD  GSO 1016/ 2014 
 
18 
  
10. Fruit and Vegetables  
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
Fresh fruits and vegetables  – Escherichia coli  5 2 10 102  
(precut and crudités)  – Salmonella  5 0 0 – 
to be consumed raw  – Escherichia coli O157  5 0 0 – 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus au reus 5 2 102  103 
Dried vegetables  – Escherichia coli  5 2 102 103 
       
Dried fruits; dates  – Yeasts  5 2 10 102 
(including date paste),  – Moulds  5 2 102 103 
figs, apricot, grape  – Escherichia coli  5 2 0 10 
(raisons), etc)  – Salmonella  5 0 0 – 
Froze n vegetables and        
frozen fruits, pH equal  – Escherichia coli  5 2 102 103 
or higher than 4.5        
Frozen vegetables and 
frozen fruits, pH less    
than 4.5  pH measured at the time of 
sampling  pH values shall be less than 
4.5 in all tested samples  
Vegetable soup (powder)  – Aerobic plate count  5 1 104 105 
 – Yeasts and Moulds  5 1 102 103 
 – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Bacillus cereus  5 1 103 104 
 –  Clostridium perfringens  5 1 102 103 
Pickled/Fermented  – Yeasts  5 0 0 2 
vegetable/Fruits (e.g.  – Moulds  5 0 0 – 
sauerkraut, pickles, table       
olive, etc.)       
Fried potatoes (e.g. chips,  – Aerobic plate count  5 1 5x104 105 
fingers, etc.)  – Salmonella  5 0 0 – 
 – Bacillus cereus  5 1 104 105 
 – Clostridium perfringens  5 0 0 – 
Concentrated tamarind  – Moulds  5 0 0 – 
 – Escherichia coli  5 0 0 – 
 
 
 
 
 
 
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
19 
  
11. Jelly, Jam and Marmalade  
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
       
Jam, jelly and marmalade  – Yeasts and moulds  5 1 103 104 
       
       
Jelly powder  – Salmonella  
 5 0 0 – 
Fruit whole/pieces in 
sugar syrup  (canned)  Requirements for canned products (Item 8) shall be applied  GSO STANDARD  GSO 1016/ 2014 
 
20 
  
12. Chocolate, Sweet s and their Ingredients  
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
Chocolate (plain  or – Aerobic plate count  5 2 104 106 
sweetened - with milk, or  – Enterobacteriaceae  5 2 0 10 
filled or covered with  – Salmonella  10 0 0 – 
nuts), toffee, nougat,        
fudge etc.        
Dehydrated desserts,  – Aerobic plate count  5 2 104 106 
(bonbons, caramels and  – Escherichia coli  5 0 0 – 
other similar products)  – Salmonella  5 0 0 – 
 – Staphylococcus aureus  5 2 10 103 
Hard & soft candy  – Aerobic plate count  5 2 0 5x103 
 – Yeasts and moulds  5 2 0 102 
 – Enterobacteriaceae  5 0 0 – 
 – Salmonella  5 0 0 – 
Cocoa  – Yeasts and moulds  5 2 102 104 
 – Enterobacteriaceae  5 2 0 10 
 – Salmonella  10 0 0 – 
Coconut  – Moulds  5 2 10 102 
(grated/desiccated)  – Enterobacteriaceae  5 2 102 104 
 – Salmonella  10 0 0 – 
Nuts  – Moulds  5 2 102 104 
 – Escherichia coli  5 2 0 10 
Chewing gum  – Yeasts and moulds  5 1 5x102 103 
 – Salmonella  5 0 0 – 
Honey  – Yeasts and moulds  5 1 102 103 
 – Sulphite -reducing 
anaerobes  5 2 102 103 
 – Clostridium botulinum * 5 0 0 – 
Arabic sweets  – Coliforms  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Escherichia coli O157    5 0 0 – 
 – Listeria monocytogenes * 5 0 0 – 
 – Staphylococcus aureus  5 0 0 – 
Molasses, debs (date  – Yeasts and moulds  5 1 5x102 103 
syrup), hard brown sugar  – Escherichia coli  5 1 0 10 
 – Salmonella  5 0 0 – 
Concentrated c ane syrup  – Yeasts and moulds  5 1 – 10 
 – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 
* Optional  GSO STANDARD  GSO 1016/ 2014 
 
21 
  
13. Ingredients for Food Industries 
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
       
Enzymes  – Escherichia coli  5 2 0 10 
 – Salmonella  10 0 0 – 
       
Dyes (food colours ) – Aerobic plate count  5 2 104 106 
 – Salmonella  10 0 0 – 
       
Gums  – Aerobic plate count  5 2 104 106 
 – Enterobacteriaceae  5 2 10 103 
       
Eggs products  – Aerobic plate count  5 2 104 106 
 – Salmonella  10 0 0 – 
 – Enterobacteriaceae  5 2 10 102 
       
Yeasts  – Spores of rope -forming  5 1 102 103 
  bacteria      
 – Escherichia coli  5 2 0 10 
 – Salmonella  20 0 0 – 
       
Gelatine  – Aerobic plate count  5 3 5x103 105 
 – Salmonella  5 0 0 – 
 – Staphylococcus  aureus  5 1 102 103 
 – Clostridium perfringens  5 1 102 104 GSO STANDARD  GSO 1016/ 2014 
 
22 
  
   14.    Drinking Water  
 
Item  Microorganisms  Limit per ml or gram  
 
n c m M 
Bottled drinking water:       
a) Non -carbonated  Coliforms  5 0 0 – 
(including flavoured)  E.coli 5 0 0 – 
 Pseud omonas  aeruginosa  5 0 0 – 
b) Carbonated waters  pH 5 0 3.5 – 
If any sample unit is greater than 
pH 3.5, proceed with the above  
sampling plans for non -
carbonated waters  
Water for human  
consumption; at source,  Coliforms  10 1 0 10/100 
ml 
bottling operat ion Fecal streptococci  } }Absent in 100 ml of sample  
  Sulphite -reducing  
clostridia  
Natural mineral water  First Examination  
 Decision  
 E.coli  or Must not be detectable in any 
sample   Thermotolerant coliforms   
1 x 250 ml  
 Total coliform bacteria  
1 x 250 ml  If  1 or  2, second examination 
is carried out   Enterococcus fecalies   
1 x 250 ml  
 Pseudomonas  aeruginosa  
 1 x 250 ml  If  2, rejected   Sulphite -reducing 
anaerobes   1 x 250 ml  
Second Examination* 
 
Natural mineral water  Microorganisms  Limit  per ml or gram  
n c m M 
 Total coliform bacteria  4 1 0 2 
 Fecal streptococci  4 1 0 2 
 Sulphite -reducing 
anaerobes  4 1 0 2 
 Pseudomonas aeruginosa  4 1 0 2 
Edible  packaged ice  Aerobic plate count  5 1 5x102 103 
 Coliforms  (100 ml)  5 0 0 – 
 E. coli  (100 ml)  5 0 0 – 
 Pseudomonas aeruginosa  
(250 ml)  5 0 0 – 
 * If the count is > 2; re -sampling from the same point of source for second examination.  GSO STANDARD  GSO 1016/ 2014 
 
23 
  
15. Beverages  
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
Carbonated beverages  – Aerobic pla te count  5 1 102 3x102 
(non-alcoholic)  – Yeasts and moulds  5 1 2 10 
 – Coliforms  5 1 0 10 
Un-pasteurized juices  – Yeasts and moulds  5 2 103 104 
(fresh)  – Escherichia coli  5 2 102 103 
 – Salmonella  5 0 0 – 
Pasteurized fruit juice and  – Aerobic plate count  5 2 5x103 104 
drink (including  – Yeasts and moulds  5 2 102 103 
concentrated)  – Coliforms  5 3 5 102 
Flavoured drink & its  – Aerobic plate count   5 1 10 102 
concentrates  – Yeasts and moulds  5 0 0 – 
Drink powder (dry)  – Aerobic plate count   5 2 103 104 
 – Yeasts and moulds  5 1 10 102 
 – Coliforms  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Escherichia coli O157  5 0 0 – 
 – Staphylococcus  aureus  5 0 0 – 
 – Bacillus cereus   5 1 102 – 
Liquorice root extract;  – Aerobic plate count  5 2 0 104 
concentrates  or drink  – Enterobacteriaceae  5 2 10 102 
 – Yeasts and moulds  5 2 0 102 
 – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Staphylococcus  aureus  5 0 0 – 
Pasteurized soya drink  – Aerobic plate count  5 1 104 105 
 – Coliforms  5 1 5 10 
 – Escherichia  coli O157  5 0 0 – 
Sterilized soya drink  – Aerobic plate count  5 1 0 10 
 – Coliforms  5 0 0 – 
 – Yeasts and moulds  5 0 0 – 
 – Staphylococcus  aureus  5 0 0 – 
Low calories beverages  – Aerobic plate count  5 2 10 102 
 – Yeasts and moulds  5 1 0 2 
 – Colifo rms (100 ml)  5 1 0 1 
 – Escherichia coli  5 0 0 – 
 
 
 
 
 
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
24 
  
16. Ready to Eat Food s 
 
Item  Microorganisms  Limit per ml or gram  
  n c m M 
Sandwiches and filled  – Escherichia coli  5 1 20 102 
rolls with salad  – Salmonella  5 0 0 – 
 – Escherichia coli O157  5 0 0 – 
 – Listeria monocytogenes * 5 1 20 102 
 – Bacillus cereus  5 1 103  104 
Sandwiches and filled  – Aerobic plate count **  5 1 106 107 
rolls without salad  – Enterobacteriaceae  5 1 102 104 
 – Escherichia coli  5 1 20 102 
 – 1Salmonella  5 0 0 – 
 – Staphylococcus  aureus  5 1 20 102 
 – Bacillus cereus  5 1 103  104 
Coleslaw (cabbage)  – Aerobic plate count  5 1 105 106 
 – Escherichia coli  5 2 10 102 
 – Escherichia coli O157   5 0 0 – 
 – Listeria monocytogenes  5 0 0 – 
 – Staphylococcus aureus  5 1 102 104 
Sandwiches and filled  – Enterobacteriaceae  5 1 102  104 
rolls with cheese - Ready  – Escherichia coli  5 1 20 102 
to eat meals (pasta/pizza,  – 1Salmonella  5 0 0 – 
others)  – Staphylococcus  aureus  5 1 20 102 
 – Bacillus cereus  5 1 103  104 
Rice  – Aerobic plate count   5 1 105  106 
 – Enterobacteriaceae  5 1 102  104 
 – Escherichia coli  5 1 20 102 
 – 2Salmonella  5 0 0 – 
 – Staphylococcus  aureus  5 1 20 102 
 – Bacillus cereus  5 1 103  104 
 – Clostridium perfringens  5 1 20 102 
(1) Bhaji , Falafel   – Aerobic plate count   5 1 103  104 
(2) Soup (all kinds), 
Samosa, Mashed potato, 
Desserts (tarts, flans, and 
sweet pies)  – Aerobic plate count   5 1 104  105 
(3) Spring rolls - Trifle  – Aerobic plate count   5 1 105 106 
(4) Homous, Tzatziki, and      
other dips.  
 – Aerobic plate count   5 1 106  107 
 
                                                           
1Salmonella  is tested only when  the sample is  found to have any count of  Enterobacteriaceae . 
2 In case if the rice contains meat or poultry.   
* This limit applies to shelf -stable foods (kept at room temperature or deep freezer). If it  
   is refrigerated or meant for infants the approach should be "not detected in 25 g".  
** Optional.  
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
25 
  
 
 
 
Item  
   
Microorganisms   
Limit per ml or gram  
N         c          m          M  
Parameters given below apply to all the above products (1 - 4): 
 
 – Enterobacteriaceae  5 1 102  104 
 – Escherichia coli  5 1 20 102 
 – Salmonella  5 0 0 – 
 – Staphylococcus  aureus  5 1 20 102 
 – Bacillus cereus  5 1 103  104 
 – Clostridium perfringens * 5 1 20 102 
Jelly  – Aerobic plate count   5 2 102  103 
 – Enterobacteriaceae  5 0 0 – 
 – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Staphylococcus  aureus  5 1 20 102 
 – Sulphite -reducing  5 1 0 10 
  anaerobes      
 – Clostridium perfringens * 5 0 0 – 
 
 
* Optional . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
26 
 17. Miscellaneous Food s 
 
Item  Microorganisms  Limit per ml or gram 
   n c m M 
Tofu (not UHT)  – Escherichia coli  5 0 0 – 
 – Staphylococcus  aureus  5 2 102 103 
 – Bacillus cereus   5 2 102 103 
Sesame seed products  – Moulds  5 1 102 103 
(Tahini, Halwa)  – Escherichia coli  5 0 0 – 
 – Salmonella  5 0 0 – 
 – Staphylococcus  aureus  5 1 10 102 
Cultured Seeds and Grains  – Escherichia coli  5 0 0 – 
(bean sprouts, alfalfa, etc)  – Salmonella  5 0 0 – 
Edible essential water  – Aerobic plate count   5 2 10 102 
(rose & flower water,  – Yeasts  5 2 0 20 
others)  – Candida   5 0 0 – 
 – Coliforms   5 2 0 10 
 – Escherichia coli  5 0 0 – 
 – Pseudomonas 
aeruginosa   5 0 0 – 
 – Bacillus cereus   5 0 0 – 
Nutritious powder  – Aerobic plate count   5 2 103 104 
 – Coliforms  5 1 0 10 
 – Salmonella  15 0 0 – 
 – Staphylococcus  aureus  5 0 0 – 
 – Bacillus  cereus   5 1 102 – 
Cream caramel powder  – Aerobic plate count   5 2 104 106 
 – Escherichia coli  5 2 0 10 
 – Salmonella  10 0 0 – 
 – Staphylococcus  aureus  5 1 10 103 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD  GSO 1016/ 2014 
 
27 
  References:  
 
1. Brockmann, S., Piechotowski, I., Kimmig, P. (200 4). Salmonella in sesame seed 
products . J Food Prot  67 (1), p: 178 -180. 
2. Bull, A., Crerar, S., and Beers, M. (2002). Australia’s Imported Food Program - a 
valuable source of information on microorganisms in foods. CDI 26(1), 28 -32. (11, 
30). 
3. CAC/GL 50 -2004 General guidelines on sampling.  
4. Codex standard 292 -2008. Standard for live and raw bivalve mollusks.  
5. Commission regulation (EC) No 1441/2007 of 5 December 2007 amending 
Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. Official J 
Eur. Union. (1, 25). (1, 36). (1, 19). (1, 21).  
6. Food Administration Manual, S.11: Microbiological Reference Criteria for Food, 
Version 2 (1995 ), p: 25,16,15,14, 17, 21, 23, 18, 19, and 20.  
7. Gilbert, RJ Louvois, J de Donovan, T & others (2000). Guidelines for t he 
microbiological quality of some ready -to-eat foods sampled at the point of sale. 
Commun Dis Public Health, 3 (3): 163 -7. 
8. GSO 1017/98 Edible essential water rose water - flower water.  
9. GSO 1320/2002  Soft candy.  
10. GSO 1821/2007 General standard for fruit jui ces and nectars.  
11. GSO 1822/2007 Cream caramel powder.  
12. GSO 1968/2009 Concentrated cane syrup.  
13. GSO 1969/2009 Liquorice root.  
14. GSO 222/2005  Table olives.  
15. GSO 263/1994 Hard candy.  
16. Guidelines for assessing the microbiological safety of ready -to-eat foods placed o n the 
market . London: Health protection agency, November 2009.  
17. Hasell, S., Salter, M. (2003). Review of the microbiological standards for foods. Food 
Control  14, p: 391 -398. Ref12, 395 . 
18. Health Products and Food Branch (HPFB) Standards and Guidelines for 
Microbiological Safety of Food - An Interpretive Summery - 2008. Canadian Food 
Inspection Agency (CFIC).  
19. International Commission on Microbiological Specification for Foods (ICMSF). 
Microorganisms in foods -2. Sampling for microbiological analysis: principles &  
specific applications (1986) 2nd ed.  GSO STANDARD  GSO 1016/ 2014 
 
28 
 20. Isolation and Enumeration of Cronobacter sakazakii  from dehydrated powdered infant 
formula, FDA US, 2002.  
21. Standard 1.6.1 – Microbiological Limits for Food. Volume 2 of the Food Standards 
Code, the Australia New Zealan d Food Standards Code (ANZFA), 2001.  
22. Tomato products - specification, part -3: Sauce and ketchup, 2005. Kenya Bureau of 
Standards (KEBS).  
23. Varga, L. (2007).  Microbiological quality of commercial dairy products. 
Communicating Current Research and Educational  Topics and Trends in Applied 
Microbiology A. Méndez -Vilas (Ed.) , p: 487 -494. 
24. www.ams.usda.gov/standards/peanutbu.pdf .  
25. دين أو.كلايفر، ترجمة أ .د. مسفر الدقل، د. اسماعيل الشايب (2010) .الأمراض المنقولة بواسطة الغذاء.