Document ID: chunk:federal_register_of_legislation:F2021C00605:body:0:p1
Version: federal_register_of_legislation:F2021C00605
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Schedule 27 Microbiological limits in food

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

 Microbiological limits in food are regulated by subsection 1.1.1—11 and Standard 1.6.1. This Standard lists information for sections 1.6.1—2 and 1.6.1—4, and subsection 1.6.1—3(2).

Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.
S27—1 Name
  This Standard is Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits in food.
 Note Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
S27—2 Definitions
Note In this Code (see section 1.1.2—2):
 SPC means a standard plate count at 30C with an incubation time of 72 hours.
  In this Schedule:
processed, in relation to egg product, means pasteurised or subjected to an equivalent treatment.
S27—4 Microbiological limits in food

Microbiological limits in food
Column 1                                                                               Column 2  Column 3  Column 4                Column 5
                                                                                       (n)       (c)       (m)                     (M)
All cheese
Escherichia coli                                                                       5         1         10/g                    102/g
Raw milk cheese
Salmonella                                                                             5         0         not detected in 25 g
Staphylococcal enterotoxins                                                            5         0         not detected in 25 g
Soft and semi-soft cheese (moisture content > 39%) with pH > 5.0
Salmonella                                                                             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 of Listeria monocytogenes can occur
Listeria monocytogenes                                                                 5