The Egg Products Regulations 1993

Regulations 3(2) and (3) and 4

SCHEDULE 4

PART IMICROBIOLOGICAL CRITERIA

1.  For each batch the sample of egg products which is tested shall comply with the following microbiological criteria:—

(a)salmonellae: absence in 25 g or 25 ml of egg products;

(b)mesophilic aerobic bacteria: M = 10⁵ in 1 g or 1 ml;

(c)enterobacteriaceae: M = 10² in 1 g or 1 ml;

(d)Staphylococcus aureus:absence in 1g of egg products.

M = maximum value for the number of bacteria; the result is considered unsatisfactory if the number of bacteria in one or more sample units is M or more.

PART IITHE TEST FOR SALMONELLA IN HEAT TREATED EGG PRODUCTS

The sample shall be tested by the method prescribed in “British Standard 5763: Part 4, 1990 (ISO 6579). Methods for microbiological examination of food and animal feeding stuffs. Detection of salmonella”. Duplicate samples shall be examined.

PART IIITHE TEST FOR MESOPHILIC AEROBIC BACTERIA IN HEAT TREATED EGG PRODUCTS

The sample shall be tested by the method prescribed in “British Standard 5763: Part 1, 1991. Methods for the microbiological examination of food and animal feeding stuffs. Enumeration of micro-organisms–colony count at 30°C (surface plate technique)” or “British Standard 5763:Part 1, 1979 (ISO 4833). Methods for the microbiological examination of food and animal feeding stuffs. Enumeration of micro-organisms–colony count at 30°C (pour plate method)”.

PART IVTHE TEST FOR ENTEROBACTERIACEAE IN HEAT TREATED EGG PRODUCTS

Method of carrying out the test

1.  Subject to paragraphs 2 and 3 below, the sample shall be tested by the method prescribed in “British Standard 5763: Part 10, 1986 (ISO 7402). Methods for microbiological examination of food and feeding stuffs. Enumeration of enterobacteriaceae”.

2.  The “colony count technique” specified in paragraph 9.3 of the British Standard referred to in the preceding paragraph shall be used.

3.  For the purposes of inoculation of Petri dishes 1 ml of egg products appropriately diluted shall be transferred into each one of two 90 mm Petri dishes.

PART VTHE TEST FOR STAPHYLOCOCCUS AUREUS IN HEAT TREATED EGG PRODUCTS

The sample shall be tested by the method prescribed in “British Standard 5763: Part 7, 1983 (ISO 6888). Methods for the microbiological examination of food and animal feeding stuffs. Enumeration of Staphylococcus aureus by colony count technique”.

PART VIOTHER CRITERIA

1.  For each batch the sample of egg products which is tested shall comply with the following criteria:—

(a)the concentration of 3 OH-butyric acid must not exceed 10 mg/kg in the dry matter of the unmodified egg product;

(b)in order to ensure the hygienic handling of eggs and egg products the following standards shall apply–

(i)the lactic acid content shall not exceed 1000 mg/kg of egg product dry matter (applicable only to the untreated egg product),

(ii)the succinic acid content shall not exceed 25 mg/kg of egg product dry matter.

In the case of fermented products, these values are those recorded before the fermentation process.