Food products

  • Tap/bottled water
  • Soft drinks and fruit juices / juice powders
  • Milk and milk products
  • Fish and fish products
  • Meat and meat products
  • Egg products
  • Fruit and Vegetable Products
  • Confectionery products
  • Fast food meals
  • Spices and food additives
  • Animal feeding
  • Alimentary supplements
  • etc.

No.

Products type

Microbiological analisys

Sampling plan

Limits

n

c

min

max

1 Ready to eat foods that are under the control manufacturer Listeria monocytogenes 5 0 Absenta / 25 g
2 Ready to eat foods already on the market Listeria monocytogenes 5 0 1 x 102 ufc / g
3 Minced meat Poultry Salmonella spp 5 0 Absenta / 25 g
NTG 5 2 5 x 105 ufc/ g 5 x 106 ufc / g
Escherichia coli 5 2 5×10 ufc / g 5×102 ufc / g
4 Production of poultry meat intended to be prepared Salmonella spp 5 0 Absenta / 25 g
Escherichia coli 5 2 5×102 ufc/g 5X103 ufc/g
5 Minced meat of other species than poultry intended to be prepared Salmonella spp 5 0 Absenta / 10 g
NTG 5 2 5 x 105 ufc/g 5 x 106 ufc/g
Escherichia coli 5 2 5x10ufc / g 5×102ufc/g
6 Preparations of meat species other than poultry intended to be prepared Salmonella spp 5 0 Absenta / 10 g
Escherichia coli 5 2 5×102 ufc / g 5×103 ufc/g
7 Mechanical deboned meat Salmonella spp 5 0 Absenta / 10 g
NTG 5 2 5 x 105 ufc/g 5 x 106 ufc/g
Escherichia coli 5 2 5×10 ufc / g 5×102 ufc/g
8 Gelatina / collagen Salmonella spp 5 0 Absenta / 25 g
9 Cheese made ​​from milk subjected to a  lower process of pasteurization Salmonella spp 5 0 Absenta / 25 g
Staph. coagulazo-pozitiv 5 2 1x 102 ufc/g 1x 103ufc/g
10 Unripened form of soft paste, made ​​from milk or whey that subjected to a  lower process of pasteurization Salmonella spp 5 0 Absenta / 25 g
Staph. coagulazo-pozitiv 5 2 1×10 ufc/g 1×102 ufc/g
11 Butter and cream made ​​from raw milk or low undergone pasteurization Salmonella spp 5 0 Absenta / 25 g
Escherichia coli 5 2 1×10 ufc / g 1×102ufc/g
12 Milk powder, whey powder Salmonella spp 5 0 Absenta / 25 g
Enterobacteriaceae 5 0 ≤ 10 ufg/g
Escherichia coli 5 2 1×10 ufc/g 1×102ufc/g
13 Ice cream / frozen desserts Salmonella spp 5 0 Absenta / 25 g
Enterobacteriaceae 5 2 1×10 ufc/g 1×102ufc/g
14 Pasteurized milk and other pasteurized liquid dairy products Enterobacteriaceae 5 2 < 1 ufc / ml 5 ufc /ml
15 Milk or whey cheeses undergo thermal Salmonella spp 5 0 Absenta / 25 g
Escherichia coli 5 2 1×102 ufc/g 1×103ufc/g
16 Cheese from raw milk Escherichia coli 5 2 1×104 ufc/g 1×105 ufc/g
17 Egg products Salmonella spp 5 0 Absenta / 25 g
Enterobacteriaceae 5 2 1×10 ufc/g 1×102ufc/g
18 Germinated seeds (ready to eat) Salmonella spp 5 0 Absenta / 25 g
19 Fruits and vegetables ready for consumption Salmonella spp 5 0 Absenta / 25 g
Escherichia coli 5 2 1×102 ufc/g 1×103 ufc/g
20
Vegetable juices and fruit juices
Salmonella spp 5 0 Absenta / 25 g
Escherichia coli 5 2 1×102ufc/g 1×103ufc/g
21 Cattle, sheep, goats, horses carcasses Enterobacteriaceae Media lg. zilnica 1,5 lg ufc/cm2

2.5 lg

ufc/cm2

NTG Media lg zilnica

3.5 lg

ufc/cm 2

5 ,0 lg ufc/cm2
Salmonella spp - Absenta / partea testata
22 Pig carcasses Enterobacteriaceae Media lg zilnica 2 lg ufc/cm2 medie 4 lg ufc/cm2 medie
NTG Media lg zilnica 4 lg ufc/cm2 medie 5 lg ufc/cm2 medie
Salmonella spp - Absenta / tested part
23 Poultry carcasses – chicken / turkey Salmonella spp - Absenta / 25 g (skin on the neck)

NOTES:

n =number of units / samples comprising the sample.

c = number of sample units / samples that we are allowed to have values ​​between the limits given

No.

Food category

Microorganisms

Sampling Plan

Limits

Analytical reference method *)

Stage where applicable

Action in case of unsatisfactory results

n

c

m

M

1.

Margarine Enterobacteriaceae

5

2

1 cfu/g or ml 10 cfu/g or ml ISO 21528-1 sau 2 After manufacture

Improvements in production

2.

Cakes with cream, whipped cream, fruit Enterobacteriaceae

5

2

10 cfu/gsau ml 100 cfu/g sau ml ISO 21528-1 sau 2 After manufacture Improvements in production and selection of raw materials

3.

Mayonnaise and other substitutes of mayonnaise Enterobacteriaceae

5

2

1 cfu/g sau ml 5 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production

4.

Spicy sauces, unpasteurized Enterobacteriaceae

5

2

10 cfu/g sau ml 100 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

After manufacture

5.

Spicy sauces pasteurized Enterobacteriaceae

5

2

1 cfu/g sau ml 5 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production

6.

Frozen vegetables Enterobacteriaceae

5

2

10 cfu/g sau ml 100 cfu/g sau ml ISO 21528-1 sau 2 After manufacture After manufacture
Drojdii şi mucegaiuri

5

2

100 cfu/g 500 cfu/g SR ISO 21527/1 After manufacture Improvements in production and storage

7.

Deshydrated Fruits and vegetables

Enterobacteriaceae

5

2

1 cfu/g sau ml 5 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Drojdii şi mucegaiuri

5

2

100 cfu/g 500 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

Puddings and cream powder Enterobacteriaceae

5

2

1 cfu/g sau ml 5 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Cream substitutes, powder juices

Yeasts and molds

5

2

100 cfu/g 500 cfu/g SR ISO 21527/2 After manufacture

Improvements in production and storage

9.

Pasta (including fillings) Enterobacteriaceae

5

2

1 cfu/g sau ml 5 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

100 cfu/g 500 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

10.

Spices and spice mixtures Enterobacteriaceae

5

2

100 cfu/g sau ml 1.000 cfu/g sau ml ISO 21528-1 sau 2

After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

105 cfu/g 106 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

11.

Refreshments Enterobacteriaceae

5

2

1 cfu/g sau ml 10 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

1 cfu/g 10 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and storage

12.

Vegetables and fruit juices Enterobacteriaceae

5

2

1 cfu/g sau ml 10 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

1 cfu/g 10 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and storage

13.

Nectars Enterobacteriaceae

5

2

1 cfu/g sau ml 10 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

1 cfu/g 10 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and storage

14.

Juice concentrates and fruit puree and vegetables, other than infant formulas, dried, and dietary foods for special medical purposes intended for infants under 6 months Enterobacteriaceae

5

2

1 cfu/g sau ml 10 cfu/g sau ml ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

1 cfu/g 10 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and storage

15.

Pasteurized beer Enterobacteriaceae

5

2

1 cfu/g sau ml 5 cfu/g sau ml ISO 21528-1 sau 2 After manufacture Improvements in production and bottling hygiene

Yeasts and molds

5

2

1 cfu/ml 10 cfu/ml SR ISO 21527/1 After manufacture Improvements in production and bottling hygiene

6

Simple Bread

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 After manufacture Improvements in production and selection of raw materials and storage hygiene

17.

Bakery products with fillings Enterobacteriaceae

5

2

1 cfu/g 5 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and storage

18.

Bakery and frozen bakery Enterobacteriaceae

5

2

10 cfu/g 100 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Stafilococ coagulazo-pozitiv

5

2

100 10.000 EN/ISO 6888-2

During the manufacturing process, the expected number of staph is highest/td>

Improvements in production and selection of raw materials. If the detected values > 105 cfu / g, group product must be tested for staphylococcal enterotoxins.

19.

Flour for bread

Yeasts and molds

5

2

100 cfu/g 1.000 cfu/g SR ISO 21527/2 After manufacture Improvements in production and selection of raw materials and storage hygiene

20

Low-grade flour extraction (480 flour variety, choice flour 550, flour assortment 650)

Yeasts and molds

5

2

100 cfu/g 1.000 cfu/g SR ISO 21527/2 After manufacture Improvements in production and selection of raw materials and storage hygiene

21.

Flours with higher extraction degree (types of flour extraction level greater than 650)

Yeasts and molds

5

2

100 cfu/g 10.000 cfu/g SR ISO 21527/2 After manufacture

Improvements in production and storage

22.

Derived from cereals (wheat flakes, corn, rice, puffed products) Enterobacteriaceae

5

0

1 cfu/g 5 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

23.

Biscuits, crackers lacquered paleuri (cookies) wafers with various creams, nougat Enterobacteriaceae

5

1

10 cfu/g 100 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production

Yeasts and molds

5

1

100 cfu/g 1.000 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and selection of raw materials

24.

Chocolate, chocolates Enterobacteriaceae

5

1

10 cfu/g 100 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

1

100 cfu/g 1.000 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

25.

chocolate filled Enterobacteriaceae

5

1

10 cfu/g 100 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

1

100 cfu/g 1.000 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

26.

Candy other than chocolate Enterobacteriaceae

5

1

10 cfu/g 100 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

27.

Jellies, Turkish delight, jams, marmalades, sorbets, jams, candied fruits Enterobacteriaceae

5

2

1 cfu/g 5 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

28.

Natural and synthetic flavorings Enterobacteriaceae

5

1

10 cfu/g 100 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials

Yeasts and molds

5

1

100 cfu/g 1.000 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

29.

Emulsions for soft drinks Enterobacteriaceae

5

1

100 cfu/g 1.000 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and storage

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

30.

Concentrated food (soups, meat cubes, vegetables) Enterobacteriaceae

5

2

1 cfu/g 10 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and selection of raw materials and storage hygiene

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and storage

31.

Food mustard

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and selection of raw materials

32.

Peanuts, nuts (kernel)

Yeasts and molds

5

2

100 cfu/g 5.000 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and storage

33.

Vinegar

Yeasts and molds

5

2

1 cfu/g 10 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and selection of raw materials

34.

Tea (herbal infusion) Enterobacteriaceae

5

2

10 cfu/g 100 cfu/g ISO 21528-1 sau 2 After manufacture

Improvements in production and storage

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and selection of raw materials

35.

Refined oils, crude oils, peanut butter, sesame paste

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and selection of raw materials

36

Ketchup

Yeasts and molds

5

2

10 cfu/g 100 cfu/g SR ISO 21527/1 After manufacture

Improvements in production and selection of raw materials

37

Sandwiches, fast food meals and other meals ready to eat Enterobacteriaceae

5

2

1 cfu/g 5 cfu/g ISO 21528-1 sau 2 After manufacture Improvements in packaging and storage

38

Amidon Bacillus cereus (spors)

5

2

10 cfu/g 100 cfu/g SR ISO 7932 After manufacture

Improvements in production and selection of raw materials

39

Seed for consumption

Yeasts and molds

5

2

104 cfu/g 105 cfu/g SR ISO 21527/1 sau 2 After manufacture

Improvements in production and selection of raw materials