# Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance), Division 2.1: Meat and products thereof

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 2.1.3-2.1.5 and 2.1.9 m = M.
The most recent edition of the standard shall be used.
The limits (m and M) shall apply only to samples taken by the destructive method. The daily mean log shall be calculated by first taking a log value of each individual test result and then calculating the mean of these log values.
The 50 samples shall be derived from 10 consecutive sampling sessions in accordance with the sampling rules and frequencies laid down in this Regulation.
The number of samples where the presence of salmonella is detected. The c value is subject to review in order to take into account the progress made in reducing the salmonella prevalence. Member States or regions having low salmonella prevalence may use lower c values even before the review.
This criterion shall not apply to minced meat produced at retail level when the shelf-life of the product is less then 24 hours.
E. coli is used here as an indicator of faecal contamination.
These criteria 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.
Where Salmonella spp. is found, the isolates shall be further serotyped for Salmonella Typhimurium and Salmonella Enteritidis in order to verify compliance with the microbiological criterion set out in Row 1.28 of Chapter 1.
Food category
Micro-organisms
Sampling plan
Limits
Analytical reference method
Stage where the criterion applies
Action in case of unsatisfactory results
n
c
m
M
2.1.1
Carcases of cattle, sheep, goats and horses
Aerobic colony count
3,5 log cfu/cm 2 daily mean log
5,0 log cfu/cm 2 daily mean log
EN ISO 4833-1
Carcases after dressing but before chilling
Improvements in slaughter hygiene and review of process controls
Enterobacteriaceae
1,5 log cfu/cm 2 daily mean log
2,5 log cfu/cm 2 daily mean log
EN ISO 21528-2
Carcases after dressing but before chilling
Improvements in slaughter hygiene and review of process controls
2.1.2
Carcases of pigs
Aerobic colony count
4,0 log cfu/cm 2 daily mean log
5,0 log cfu/cm 2 daily mean log
EN ISO 4833-1
Carcases after dressing but before chilling
Improvements in slaughter hygiene and review of process controls
Enterobacteriaceae
2,0 log cfu/cm 2 daily mean log
3,0 log cfu/cm 2 daily mean log
EN ISO 21528-2
Carcases after dressing but before chilling
Improvements in slaughter hygiene and review of process controls
2.1.3
Carcases of cattle, sheep, goats and horses
Salmonella
50
2
Not detected in the area tested per carcase
EN ISO 6579-1
Carcases after dressing but before chilling
Improvements in slaughter hygiene, review of process controls and of origin of animals
2.1.4
Carcases of pigs
Salmonella
50
3
Not detected in the area tested per carcase
EN ISO 6579-1
Carcases after dressing but before chilling
Improvements in slaughter hygiene and review of process controls, origin of animals and of the biosecurity measures in the farms of origin
2.1.5
Poultry carcases of broilers and turkeys
Salmonella spp.
50 ( 5 )
7 ( 6 )
From 1.1.2012 c = 5 for broilers
From 1.1.2013 c = 5 for turkeys
Not detected in 25 g of a pooled sample of neck skin
EN ISO 6579-1
Carcases after chilling
Improvement in slaughter hygiene and review of process controls, origin of animals and biosecurity measures in the farms of origin
2.1.6
Minced meat
Aerobic colony count
5
2
5 × 10 5 cfu/g
5 × 10 6 cfu/g
EN ISO 4833-1
End of the manufacturing process
Improvements in production hygiene and improvements in selection and/or origin of raw materials
E. coli
5
2
50 cfu/g
500 cfu/g
ISO 16649-1 or 2
End of the manufacturing process
Improvements in production hygiene and improvements in selection and/or origin of raw materials
2.1.7
Mechanically separated meat (MSM)
Aerobic colony count
5
2
5 × 10 5 cfu/g
5 × 10 6 cfu/g
EN ISO 4833-1
End of the manufacturing process
Improvements in production hygiene and improvements in selection and/or origin of raw materials
E. coli
5
2
50 cfu/g
500 cfu/g
ISO 16649-1 or 2
End of the manufacturing process
Improvements in production hygiene and improvements in selection and/or origin of raw materials
2.1.8
Meat preparations
E. coli
5
2
500 cfu/g or cm 2
5 000 cfu/g or cm 2
ISO 16649-1 or 2
End of the manufacturing process
Improvements in production hygiene and improvements in selection and/or origin of raw materials
2.1.9
Carcases of broilers
Campylobacter spp.
50
c = 20
From 1.1.2020 c = 15;
From 1.1.2025 c = 10
1 000 cfu/g
EN ISO 10272-2
Carcases after chilling
Improvements in slaughter hygiene, review of process controls, of animals' origin and of the biosecurity measures in the farms of origin

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Source: https://www.legislation.gov.uk/eur/2005/2073/annex/I/chapter/2/division/2.1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2005-2073/annex-I/chapter-2/division-2.1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.