{
  "url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-11/paragraph-2",
  "json_url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-11/paragraph-2.json",
  "legislation": "uksi/1995/3205",
  "legislation_title": "The Minced Meat and Meat Preparations (Hygiene) Regulations 1995",
  "legislation_url": "https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995",
  "path": "schedule/11/paragraph/2",
  "kind": "paragraph",
  "number": "2",
  "heading": null,
  "text": "Microbiological criteria:\nLower Threshold (per g.)\nUpper Threshold (per g.)\nMicrobic Limit\nSolid media\nLiquid media\nSolid media\nLiquid media\nAerobic mesophile bacteria\n5 × 105\n5 × 105\n5 × 106\n1.5× 107\n5 × 108\nEscherichia coli\n50\n50\n5 × 102\n1.5 × 103\n5 × 104\nStaphylococcus aureus\n102\n102\n5 × 103\n3 × 103\n5 × 104",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/3205/schedule/11/paragraph/2",
    "retrieved_at": "2026-10-29T12:56:06.475078+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}