Microbiological Limits for Finished Product Testing

Hi everyone, 

I am trying to update my company's Microbiological Standards table, but keep running into the mental block, that is I don't know where to look to find the numbers. For testing standard, I am using the direct reference to AOAC (or otherwise) numbers given to us by the third party laboratory who evaluated our products. But I am unable to figure out/remember/find the limits that are put into effect for the products. Such as, <500,000 CFU on an Aerobic Plate Count for Oysters, <30/25g Sample of Vibrio vulnificus for Oysters, etc. 

I believe I saw some references put out by Louisiana, but we are operating out of Maryland. Can someone point me where to look? I fear the searchwords I'm using aren't good, and that might be what's causing my issue.

TIA!

Helen 

Greetings Helen,

I don't know about specific guidelines each state may issue, but in general US legislation is a bit vague on actual microbiological limits (apart from pathogens like Listeria and Salmonella). There are bits of references here and there, but you could try starting with EU legislation (namely EC 2073/2005 latest version 2020) which is more detailed and you will also upgrade your key-words for your search. Australia also has a good guideline on microbiological limits for various foodstaff, but if I recall it's a little old (not really sure though), but I do remember the name "Microbiological_Reference-Guide_Assess".

Also, this topic is often discussed here in this forum and searching around you will find many helpful posts and pdfs, that members have kindly put up, with legislation summaries on microbiological limits from around the world.

Have in mind that for some microorganisms you may have to put up your own limits according to research and general knowledge or sometimes common sense!!!

Regards!