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[F1ANNEX I U.K. Microbiological criteria for foodstuffs

Textual Amendments

Chapter 2. U.K. Process hygiene criteria

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

[F2For 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 [F3Cronobacter spp. 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 Cronobacter spp. 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 Cronobacter spp.]

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
[F22.2.1 Pasteurised milk and other pasteurised liquid dairy products d
Entero-bacteriaceae 5 0 10 cfu/ml [F3EN 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 [F3EN 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 [F3EN 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 [F3Not detected] in 10 g [F3EN 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 [F3Not detected] in 10 g [F3EN 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

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:

E. coli , Enterobacteriaceae (other food categories) and coagulase-positive staphylococci:

Presumptive Bacillus cereus in dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age: