Meat Science

MIicrobial Standards for meat by ICMSF and EEC

MICROBIAL STANDARDS FOR MEAT OF ICMSF AND EEC

Sampling plans and recommended microbiological limits for raw meat (ICMSF, Microorganisms in Foods.Vol.2, 1986).

S.No	Product	Test	n	c	m	M
1.	Carcase meat, before chilling	APC	5	3	105	106
2.	Carcase meat. chilled	APC	5	3	106	107
3.	Edible offal, chilled	APC	5	3	106	107
4.	Carcase meat, frozen	APC	5	3	5x105	107
5.	Boneless meat, frozen (beef, pork, mutton)	APC	5	3	5x105	107
6.	Comminuted meat, frozen	APC	5	3	106	107
7.	Edible offal, frozen	APC	5	3	5x105	107
8.	Raw chicken, fresh or frozen	APC	5	3	5x107	107

• n = number of samples to be taken from the lot,
• c = number of samples permitted to fail,
• m = microbial count below which the sample is considered to be satisfactory
• M = microbial count above which the sample is considered unsatisfactory.

Provisions of Directive 88/657/EEC (with reference to fresh meat)

S.No	Organism	n	c	m	M
1.	Aerobic mesophile (total viable count) bacteria	5	2	5x105	5x106
2.	E.Coli	5	2	5x102	5x103
3.	Cl. Perfringens (sulphite-reducing anaerobes)	5	1	102	104
4.	Staphylococci	5	1	5x102	5x103
5.	Salmonella	5	0	Absence in 25g

• n = number of samples to be taken from the lot,
• c = number of samples permitted to fail,
• m = microbial count below which the sample is considered to be satisfactory
• M = microbial count above which the sample is considered unsatisfactory.