[F1Chapter 2. U.K. Process hygiene criteria
2.1 Meat and products thereof U.K.
| a n = number of units comprising the sample; c = number of sample units giving values between m and M. | ||||||||
| b For points 2.1.3-2.1.5 m = M. | ||||||||
| c The most recent edition of the standard shall be used. | ||||||||
| d The limits (m and M) shall apply only to samples taken by the destructive method. The daily mean log shall be calculated by first taking a log value of each individual test result and then calculating the mean of these log values. | ||||||||
| e The 50 samples shall be derived from 10 consecutive sampling sessions in accordance with the sampling rules and frequencies laid down in this Regulation. | ||||||||
| f The number of samples where the presence of salmonella is detected. The c value is subject to review in order to take into account the progress made in reducing the salmonella prevalence. Member States or regions having low salmonella prevalence may use lower c values even before the review. | ||||||||
| g This criterion shall not apply to minced meat produced at retail level when the shelf-life of the product is less then 24 hours. | ||||||||
| h E. coli is used here as an indicator of faecal contamination. | ||||||||
| i These criteria apply to mechanically separated meat (MSM) produced with the techniques referred to in paragraph 3 of Chapter III of Section V of Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council. | ||||||||
| j [F2Where Salmonella spp. is found, the isolates shall be further serotyped for Salmonella typhimurium and Salmonella enteritidis in order to verify compliance with the microbiological criterion set out in Row 1.28 of Chapter 1.] | ||||||||
| Food category | Micro-organisms | Sampling plan a | Limits b | Analytical reference method c | Stage where the criterion applies | Action in case of unsatisfactory results | ||
|---|---|---|---|---|---|---|---|---|
| n | c | m | M | |||||
2.1.1 Carcases of cattle, sheep, goats and horses d | Aerobic colony count | 3,5 log cfu/cm 2 daily mean log | 5,0 log cfu/cm 2 daily mean log | ISO 4833 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls | ||
| Enterobacteriaceae | 1,5 log cfu/cm 2 daily mean log | 2,5 log cfu/cm 2 daily mean log | ISO 21528-2 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls | |||
2.1.2 Carcases of pigs d | Aerobic colony count | 4,0 log cfu/cm 2 daily mean log | 5,0 log cfu/cm 2 daily mean log | ISO 4833 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls | ||
| Enterobacteriaceae | 2,0 log cfu/cm 2 daily mean log | 3,0 log cfu/cm 2 daily mean log | ISO 21528-2 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls | |||
2.1.3 Carcases of cattle, sheep, goats and horses | Salmonella | 50 e | 2 f | Absence in the area tested per carcase | EN/ISO 6579 | Carcases after dressing but before chilling | Improvements in slaughter hygiene, review of process controls and of origin of animals | |
[F32.1.4 Carcases of pigs | Salmonella | 50 e | 3 f | Absence in the area tested per carcase | EN/ISO 6579 | Carcases after dressing but before chilling | Improvements in slaughter hygiene and review of process controls, origin of animals and of the biosecurity measures in the farms of origin] | |
[F42.1.5 Poultry carcases of broilers and turkeys | Salmonella spp. j | 50 ( 5 ) | 7 ( 6 ) From 1.1.2012 c = 5 for broilers From 1.1.2013 c = 5 for turkeys | Absence in 25 g of a pooled sample of neck skin | EN/ISO 6579 (for detection) | Carcases after chilling | Improvement in slaughter hygiene and review of process controls, origin of animals and biosecurity measures in the farms of origin] | |
2.1.6 Minced meat | Aerobic colony count g | 5 | 2 | 5 × 10 5 cfu/g | 5 × 10 6 cfu/g | ISO 4833 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials |
| E. coli h | 5 | 2 | 50 cfu/g | 500 cfu/g | ISO 16649-1 or 2 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials | |
2.1.7 Mechanically separated meat (MSM) i | Aerobic colony count | 5 | 2 | 5 × 10 5 cfu/g | 5 × 10 6 cfu/g | ISO 4833 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials |
| E. coli h | 5 | 2 | 50 cfu/g | 500 cfu/g | ISO 16649-1 or 2 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials | |
2.1.8 Meat preparations | E. coli h | 5 | 2 | 500 cfu/g or cm 2 | 5 000 cfu/g or cm 2 | ISO 16649-1 or 2 | End of the manufacturing process | Improvements in production hygiene and improvements in selection and/or origin of raw materials |
Textual Amendments
F2 Inserted by Commission Regulation (EU) No 1086/2011 of 27 October 2011 amending Annex II to Regulation (EC) No 2160/2003 of the European Parliament and of the Council and Annex I to Commission Regulation (EC) No 2073/2005 as regards salmonella in fresh poultry meat (Text with EEA relevance).
Interpretation of the test results U.K.
The limits given refer to each sample unit tested, excluding testing of carcases where the limits refer to pooled samples.
The test results demonstrate the microbiological quality of the process tested.
Enterobacteriaceae and aerobic colony count in carcases of cattle, sheep, goats, horses and pigs:
satisfactory, if the daily mean log is ≤ m,
acceptable, if the daily mean log is between m and M,
unsatisfactory, if the daily mean log is > M.
Salmonella in carcases:
satisfactory, if the presence of Salmonella is detected in a maximum of c/n samples,
unsatisfactory, if the presence of Salmonella is detected in more than c/n samples.
After each sampling session, the results of the last ten sampling sessions shall be assessed in order to obtain the n number of samples.
E. coli and aerobic colony count in minced meat, meat preparations and mechanically separated meat (MSM):
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
2.2 Milk and dairy products U.K.
| a n = number of units comprising the sample; c = number of sample units giving values between m and M. | ||||||||
| b [F5For points 2.2.1, 2.2.7, 2.2.9 and 2.2.10 m=M.] | ||||||||
| c The most recent edition of the standard shall be used. | ||||||||
| d The criterion shall not apply to products intended for further processing in the food industry. | ||||||||
| e E. coli is used here as an indicator for the level of hygiene. | ||||||||
| f For cheeses which are not able to support the growth of E. coli, the E. coli count is usually the highest at the beginning of the ripening period, and for cheeses which are able to support the growth of E. coli, it is normally at the end of the ripening period. | ||||||||
| g Excluding cheeses where the manufacturer can demonstrate, to the satisfaction of the competent authorities, that the product does not pose a risk of staphylococcal enterotoxins. | ||||||||
| h Only ice creams containing milk ingredients. | ||||||||
| i Parallel testing for Enterobacteriaceae and E. sakazakii shall be conducted, unless a correlation between these micro-organisms has been established at an individual plant level. If Enterobacteriaceae are detected in any of the product samples tested in such a plant, the batch has to be tested for E. sakazakii. It shall be the responsibility of the manufacturer to demonstrate to the satisfaction of the competent authority whether such a correlation exists between Enterobacteriaceae and E. sakazakii. | ||||||||
| j 1 ml of inoculum is plated on a Petri dish of 140 mm diameter or on three Petri dishes of 90 mm diameter. | ||||||||
| Food category | Micro-organisms | Sampling plan a | Limits b | Analytical reference method c | Stage where the criterion applies | Action in case of unsatisfactory results | ||
|---|---|---|---|---|---|---|---|---|
| n | c | m | M | |||||
[F52.2.1 Pasteurised milk and other pasteurised liquid dairy products d | Entero-bacteriaceae | 5 | 0 | 10 cfu/ml | ISO 21528-2 | End of the manufacturing process | Check on the efficiency of heat-treatment and prevention of recontamination as well as the quality of raw materials] | |
2.2.2 Cheeses made from milk or whey that has undergone heat treatment | E. coli e | 5 | 2 | 100 cfu/g | 1 000 cfu/g | ISO 16649-1 or 2 | At the time during the manufacturing process when the E. coli count is expected to be highest f | Improvements in production hygiene and selection of raw materials |
2.2.3 Cheeses made from raw milk | Coagulase-positive staphylococci | 5 | 2 | 10 4 cfu/g | 10 5 cfu/g | EN/ISO 6888-2 | At the time during the manufacturing process when the number of staphylococci is expected to be highest | Improvements in production hygiene and selection of raw materials. If values > 10 5 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins. |
2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation g and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment g | Coagulase-positive staphylococci | 5 | 2 | 100 cfu/g | 1 000 cfu/g | EN/ISO 6888-1 or 2 | ||
2.2.5 Unripened soft cheeses (fresh cheeses) made from milk or whey that has undergone pasteurisation or a stronger heat treatment g | Coagulase-positive staphylococci | 5 | 2 | 10 cfu/g | 100 cfu/g | EN/ISO 6888-1 or 2 | End of the manufacturing process | Improvements in production hygiene. If values > 10 5 cfu/g are detected, the cheese batch has to be tested for staphylococcal enterotoxins. |
2.2.6 Butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation | E. coli e | 5 | 2 | 10 cfu/g | 100 cfu/g | ISO 16649-1 or 2 | End of the manufacturing process | Improvements in production hygiene and selection of raw materials |
2.2.7 Milk powder and whey powder d | Enterobacteriaceae | 5 | 0 | 10 cfu/g | ISO 21528-2 | End of the manufacturing process | Check on the efficiency of heat treatment and prevention of recontamination | |
| Coagulase-positive staphylococci | 5 | 2 | 10 cfu/g | 100 cfu/g | EN/ISO 6888-1 or 2 | End of the manufacturing process | Improvements in production hygiene. If values > 10 5 cfu/g are detected, the batch has to be tested for staphylococcal enterotoxins. | |
2.2.8 Ice cream h and frozen dairy desserts | Enterobacteriaceae | 5 | 2 | 10 cfu/g | 100 cfu/g | ISO 21528-2 | End of the manufacturing process | Improvements in production hygiene |
2.2.9 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age | Enterobacteriaceae | 10 | 0 | Absence in 10 g | ISO 21528-1 | End of the manufacturing process | Improvements in production hygiene to minimise contamination i | |
2.2.10 Dried follow-on formulae | Enterobacteriaceae | 5 | 0 | Absence in 10 g | ISO 21528-1 | End of the manufacturing process | Improvements in production hygiene to minimise contamination | |
2.2.11 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age | Presumptive Bacillus cereus | 5 | 1 | 50 cfu/g | 500 cfu/g | EN/ISO 7932 j | End of the manufacturing process | Improvements in production hygiene. Prevention of recontamination. Selection of raw material. |
Textual Amendments
F5 Substituted by Commission Regulation (EU) No 365/2010 of 28 April 2010 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs as regards Enterobacteriaceae in pasteurised milk and other pasteurised liquid dairy products and Listeria monocytogenes in food grade salt (Text with EEA relevance).
Interpretation of the test results U.K.
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
Enterobacteriaceae in dried infant formulae, dried dietary foods for special medical purposes intended for infants below six months of age and dried follow-on formulae:
satisfactory, if all the values observed indicate the absence of the bacterium,
unsatisfactory, if the presence of the bacterium is detected in any of the sample units.
E. coli , Enterobacteriaceae (other food categories) and coagulase-positive staphylococci:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
Presumptive Bacillus cereus in dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
2.3 Egg products U.K.
| a n = number of units comprising the sample; c = number of sample units giving values between m and M. | ||||||||
| b The most recent edition of the standard shall be used. | ||||||||
| Food category | Micro-organisms | Sampling plan a | Limits | Analytical reference method b | Stage where the criterion applies | Action in case of unsatisfactory results | ||
|---|---|---|---|---|---|---|---|---|
| n | c | m | M | |||||
2.3.1 Egg products | Enterobacteriaceae | 5 | 2 | 10 cfu/g or ml | 100 cfu/g or ml | ISO 21528-2 | End of the manufacturing process | Checks on the efficiency of the heat treatment and prevention of recontamination |
Interpretation of the test results U.K.
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
Enterobacteriaceae in egg products:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
2.4 Fishery products U.K.
| a n = number of units comprising the sample; c = number of sample units giving values between m and M. | ||||||||
| b The most recent edition of the standard shall be used.] | ||||||||
| [X1Food category | Micro-organisms | Sampling plan a | Limits | Analytical reference method b | Stage where the criterion applies | Action in case of unsatisfactory results | ||
|---|---|---|---|---|---|---|---|---|
| n | c | m | M | |||||
2.4.1. Shelled and shucked products of cooked crustaceans and molluscan shellfish | E. coli | 5 | 2 | 1 MPN/g | 10 MPN/g | ISO TS 16649-3 | End of the manufacturing process | Improvements in production hygiene |
| Coagulase-positive staphylococci | 5 | 2 | 100 cfu/g | 1 000 cfu/g | EN/ISO 6888-1 or 2 | End of the manufacturing process | Improvements in production hygiene | |
Editorial Information
Interpretation of the test results U.K.
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
E. coli in shelled and shucked products of cooked crustaceans and molluscan shellfish:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
Coagulase-positive staphylococci in shelled and cooked crustaceans and molluscan shellfish:
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.
2.5 Vegetables, fruits and products thereof U.K.
| a n = number of units comprising the sample; c = number of sample units giving values between m and M. | ||||||||
| b The most recent edition of the standard shall be used. | ||||||||
| Food category | Micro-organisms | Sampling plan a | Limits | Analytical reference method b | Stage where the criterion applies | Action in case of unsatisfactory results | ||
|---|---|---|---|---|---|---|---|---|
| n | c | m | M | |||||
2.5.1 Precut fruit and vegetables (ready-to-eat) | E. coli | 5 | 2 | 100 cfu/g | 1 000 cfu/g | ISO 16649-1 or 2 | Manufacturing process | Improvements in production hygiene, selection of raw materials |
2.5.2 Unpasteurised fruit and vegetable juices (ready-to-eat) | E. coli | 5 | 2 | 100 cfu/g | 1 000 cfu/g | ISO 16649-1 or 2 | Manufacturing process | Improvements in production hygiene, selection of raw materials |
Interpretation of the test results U.K.
The limits given refer to each sample unit tested.
The test results demonstrate the microbiological quality of the process tested.
E. coli in precut fruit and vegetables (ready-to-eat) and in unpasteurised fruit and vegetable juices (ready-to-eat):
satisfactory, if all the values observed are ≤ m,
acceptable, if a maximum of c/n values are between m and M, and the rest of the values observed are ≤ m,
unsatisfactory, if one or more of the values observed are > M or more than c/n values are between m and M.]