Paragraph 3
Subject to paragraph 5 below, milk-based products shall meet the standards referred to in the tables below upon removal from the processing establishment—
A.
| Product | Type of Micro-organism | Standard (ml, g) | |
|---|---|---|---|
| (i) | Cheese, other than hard cheese | Listeria monocytogenes | Absence in 25g where n = 5, c = 0 |
| (ii) | Milk-based products, other than cheese covered by (i) above | Listeria monocytogenes | Absence in 1g |
| (iii) | Milk powder | Salmonella spp | Absence in 25g where n = 10, c = 0 |
| (iv) | Milk-based products, other than milk powder | Salmonella spp | Absence in 25g where n = 5, c = 0 |
The sample of 25g referred to in paragraph (I) of table A above shall consist of 5 specimens of 5g taken from different parts of the same product.
B.
| Product | Type of Micro-organism | Standard (ml, g) | |
|---|---|---|---|
| (i) | Cheese made from raw milk or from thermised milk | Staphylococcus aureus Escherichia coli | n = 5, c = 2, m = 1,000, M = 10,000 n = 5, c = 2, m = 10,000, M = 100,000 |
| (ii) | Soft cheese made from heat-treated milk | Staphylococcus aureus Escherichia coli | } n = 5, c = 2, M = 100, M = 1,000 |
| (iii) | Fresh cheese Powdered milk Frozen milk-based products including ice-cream | Staphylococcus aureus ” ” | } n = 5, c = 2, m = 10, M = 100 |