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Limits of microbial contaminants in meat and meat products – Bangladesh
Description
Table-1
Limits of microbial contaminants in meat and meat products
| SL. | Food Category | Microorganisms | Sampling Plan | Limits | Analytical reference method | ||
| No. | n | c | m | M | |||
| (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) |
| 1 | Raw meat (Fresh meat), including fish, chicken, beef, mutton, goat, and other livestock meat | Aerobic Colony Count (cfu/g) | 5 | 3 | 5×105 | 5×106 | BDS ISO 4833-1 and 2:2020 |
| Yeast and Mold Count (cfu/g) | 5 | 2 | 1×104 | 5×104 | BDS ISO 21527-1.44375 | ||
| Total coliform (cfu/g) | 5 | 3 | 102 | 103 | BDS ISO 4832:2009 | ||
| Escherichia coli (cfu/g) | 5 | 2 | 1×102 | 1×103 | BDS ISO 16649-1 and 2:2019 | ||
| Staphylococcus aureus (Coagulase +ve) (cfu/g) | 5 | 2 | 1×102 | 1×103 | BDS ISO 6888-1, 2and 3:2009 | ||
| Salmonella/25 g | 5 | 0 | Absent | BDS ISO 6579-1:2020 | |||
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