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3. Subject to paragraph 5 below, milk-based products shall meet the standards referred to in the tables below upon removal from the processing establishment—
Product | Type of micro-organism | Standard (m1,g) |
---|---|---|
(i) Cheese, other than hard cheese | Listeria monocytogenes | Absence in 25g where n = 5, c = 0 |
(ii) Milk-based products, other than cheese covered by (i) above | Listeria monocytogenes | Absence in 1g |
(iii) Milk powder | Salmonella spp | Absence in 25g where n = 10, c = 0 |
(iv) Milk-based products, other than milk powder | Salmonella spp | Absence in 25g where n = 5, c = 0 |
The sample of 25g referred to in paragraph (i) of table A above shall consist of 5 specimens of 5g taken from different parts of the same product.
Product | Type of micro-organism | Standard (m1,g) |
---|---|---|
(i) Cheese made from raw milk or from thermised milk | Staphylococcus aureus | n = 5, c = 2, m = 1,000, M = 10,000 |
Escherichia coli | n = 5, c = 2, m = 10,000, M = 100,000 | |
(ii) Soft cheese made from heat-treated milk | Staphylococcus aureus | } n = 5, c = 2, m = 100, M = 1,000 |
Escherichia coli | ||
(iii) Fresh cheese | Staphylococcus aureus | } n = 5, c = 2, m = 10, M = 100 |
Powdered milk | Staphylococcus aureus | |
Frozen milk-based products including ice-cream | Staphylococcus aureus |
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