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SCHEDULE 13
Sampling requirements and microbiological criteria for meat preparations
1.
Table of microbiological criteria:
Lower Threshold (per g.)
Upper Threshold (per g.)
Solid media
Liquid media
Solid media
Liquid media
Escherichia coli
5 × 10
2
5 × 10
2
5 × 10
3
1.5 × 10
4
Staphylococcus aureus
5 × 10
2
5 × 10
2
5 × 10
3
5 × 10
3