# Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance), Chapter 1.: Food safety criteria Extent: E+W+S+N.I. n = number of units comprising the sample; c = number of sample units giving values between m and M. For points 1.1-1.24, 1.27a, 1.28-1.30 m = M. The most recent edition of the standard shall be used. Regular testing against the criterion is not required in normal circumstances for the following ready-to-eat foods: those which have received heat treatment or other processing effective to eliminate L. monocytogenes , when recontamination is not possible after this treatment (for example, products heat treated in their final package), fresh, uncut and unprocessed vegetables and fruits excluding sprouted seeds bread, biscuits and similar products, bottled or packed waters, soft drinks, beer, cider, wine, spirits and similar products, sugar, honey and confectionery, including cocoa and chocolate products, live bivalve molluscs , food grade salt. This criterion shall apply if the manufacturer is able to demonstrate, to the satisfaction of the competent authority, that the product will not exceed the limit 100 cfu/g throughout the shelf-life. The operator may fix intermediate limits during the process that must be low enough to guarantee that the limit of 100 cfu/g is not exceeded at the end of shelf-life. 1 ml of inoculum is plated on a Petri dish of 140 mm diameter or on three Petri dishes of 90 mm diameter. This criterion shall apply to products before they have left the immediate control of the producing food business operator, when he is not able to demonstrate, to the satisfaction of the competent authority, that the product will not exceed the limit of 100 cfu/g throughout the shelf-life. Products with pH ≤ 4,4 or a w ≤ 0,92, products with pH ≤ 5,0 and a w ≤ 0,94, products with a shelf-life of less than five days shall be automatically considered to belong to this category. Other categories of products can also belong to this category, subject to scientific justification. This criterion shall apply to mechanically separated meat (MSM) produced with the techniques referred to in paragraph 3 of Chapter III of Section V of Annex III to Regulation (EC) No 853/2004 of the European Parliament and of the Council. Excluding products when the manufacturer can demonstrate to the satisfaction of the competent authorities that, due to the ripening time and a w of the product where appropriate, there is no salmonella risk. Only ice creams containing milk ingredients. Parallel testing for Enterobacteriaceae and Cronobacter spp. shall be conducted, unless a correlation between these micro-organisms has been established at an individual plant level. If Enterobacteriaceae are detected in any of the product samples tested in such a plant, the batch must be tested for Cronobacter spp. It shall be the responsibility of the manufacturer to demonstrate to the satisfaction of the competent authority whether such a correlation exists between Enterobacteriaceae and Cronobacter spp. E. coli is used here as an indicator of faecal contamination. Each sample unit comprises a minimum number of individual animals according to EN/ISO 6887-3. Particularly fish species of the families: Scombridae, Clupeidae, Engraulidae, Coryfenidae, Pomatomidae, Scombresosidae . Single samples may be taken at retail level. In such a case the presumption laid down in Article 14(6) of Regulation (EC) No 178/2002, according to which the whole batch should be deemed unsafe, shall not apply, unless the result is above M. This criterion shall apply to fresh meat from breeding flocks of Gallus gallus , laying hens, broilers and breeding and fattening flocks of turkeys. As regards monophasic Salmonella typhimurium only 1 ,4,[5],12:i:- is included. Taking into account the most recent adaptation by the European Union reference laboratory for Escherichia coli , including Verotoxigenic E. coli (VTEC), for the detection of STEC O104:H4. Excluding sprouts that have received a treatment effective to eliminate Salmonella spp. and STEC. The term unpasteurised means that the juice has not been subjected to pasteurisation obtained by time-temperature combinations or to other processes validated to achieve an equivalent bactericidal effect to pasteurisation as regards its effect on Salmonella . Food category Micro-organisms/their toxins, metabolites Sampling plan Limits Analytical reference method Stage where the criterion applies n c m M 1.1 Ready-to-eat foods intended for infants and ready-to-eat foods for special medical purposes Listeria monocytogenes 10 0 Not detected in 25 g EN/ISO 11290-1 Products placed on the market during their shelf-life 1.2 Ready-to-eat foods able to support the growth of L. monocytogenes , other than those intended for infants and for special medical purposes Listeria monocytogenes 5 0 100 cfu/g EN/ISO 11290-2 Products placed on the market during their shelf-life 5 0 Not detected in 25 g EN/ISO 11290-1 Before the food has left the immediate control of the food business operator, who has produced it 1.3 Ready-to-eat foods unable to support the growth of L. monocytogenes , other than those intended for infants and for special medical purposes Listeria monocytogenes 5 0 100 cfu/g EN/ISO 11290-2 Products placed on the market during their shelf-life 1.4 Minced meat and meat preparations intended to be eaten raw Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.5 Minced meat and meat preparations made from poultry meat intended to be eaten cooked Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.6 Minced meat and meat preparations made from other species than poultry intended to be eaten cooked Salmonella 5 0 Not detected in 10 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.7 Mechanically separated meat (MSM) Salmonella 5 0 Not detected in 10 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.8 Meat products intended to be eaten raw, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.9 Meat products made from poultry meat intended to be eaten cooked Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.10 Gelatine and collagen Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.11 Cheeses, butter and cream made from raw milk or milk that has undergone a lower heat treatment than pasteurisation Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.12 Milk powder and whey powder Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.13 Ice cream , excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.14 Egg products, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.15 Ready-to-eat foods containing raw egg, excluding products where the manufacturing process or the composition of the product will eliminate the salmonella risk Salmonella 5 0 Not detected in 25 g or ml EN ISO 6579-1 Products placed on the market during their shelf-life 1.16 Cooked crustaceans and molluscan shellfish Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.17 Live bivalve molluscs and live echinoderms, tunicates and gastropods Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.18 Sprouted seeds (ready-to-eat) Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.19 Precut fruit and vegetables (ready-to-eat) Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.20 Unpasteurised fruit and vegetable juices (ready- to-eat) Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.21 Cheeses, milk powder and whey powder, as referred to in the coagulase-positive staphylococci criteria in Chapter 2.2 of this Annex Staphylococcal enterotoxins 5 0 Not detected in 25 g EN ISO 19020 Products placed on the market during their shelf-life 1.22 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below six months of age Salmonella 30 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.23 Dried follow-on formulae Salmonella 30 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life 1.24 Dried infant formulae and dried dietary foods for special medical purposes intended for infants below 6 months of age Cronobacter spp. (Enterobacter sakazakii) 30 0 Not detected in 10 g EN ISO 22964 Products placed on the market during their shelf-life 1.25 Live bivalve molluscs and live echinoderms, tunicates and marine gastropods E. coli 5 1 230 MPN/100 g of flesh and intravalvular liquid 700 MPN/100 g of flesh and intravalvular liquid EN/ISO 16649-3 Products placed on the market during their shelf-life 1.26 Fishery products from fish species associated with a high amount of histidine Histamine 9 2 100 mg/kg 200 mg/kg EN ISO 19343 Products placed on the market during their shelf-life 1.27 Fishery products, except those in food category 1.27a, which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine Histamine 9 2 200 mg/kg 400 mg/kg EN ISO 19343 Products placed on the market during their shelf-life 1.27a Fish sauce produced by fermentation of fishery products Histamine 1 0 400 mg/kg EN ISO 19343 Products placed on the market during their shelf-life 1.28 Fresh poultry meat Salmonella Typhimurium Salmonella Enteritidis 5 0 Not detected in 25 g EN ISO 6579-1 (for detection) White- Kauffmann-Le Minor scheme (for serotyping) Products placed on the market during their shelf-life 1.29 Sprouts Shiga toxin producing E. coli (STEC) O157, O26, O111, O103, O145 and O104:H4 5 0 Not detected in 25 grams CEN/ISO TS 13136 Products placed on the market during their shelf-life 1.30 Reptile meat Salmonella 5 0 Not detected in 25 g EN ISO 6579-1 Products placed on the market during their shelf-life --- Source: https://www.legislation.gov.uk/eur/2005/2073/annex/I/chapter/1 (the official version) Page: https://openlegislation.uk/eu-regulation-2005-2073/annex-I/chapter-1 Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.