I want to know various countries' regulatory microbiology limits for poultry products (EU, Australia, USA, Canada, Japan, Brazil, China, Russia preferred). They would obviously differ with storage conditions.
Parameters are:
1. Total Plate Count / Total Aerobic Count
2. Staphyloccus aureus (Coagulase +ve)
3. Salmonella
4. E. coli
5. Yeast & Mould count
6. Listeria monocytogenes
7. Clostridium perfringens
8. Clostridium botulinum
9. Campylobacter spp.
If anyone can help me with references, I will be highly obliged.