# The Minced Meat and Meat Preparations (Hygiene) Regulations 1995, Paragraph 2


Microbiological criteria:
Lower Threshold (per g.)
Upper Threshold (per g.)
Microbic Limit
Solid media
Liquid media
Solid media
Liquid media
Aerobic mesophile bacteria
5 × 105
5 × 105
5 × 106
1.5× 107
5 × 108
Escherichia coli
50
50
5 × 102
1.5 × 103
5 × 104
Staphylococcus aureus
102
102
5 × 103
3 × 103
5 × 104

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Source: https://www.legislation.gov.uk/uksi/1995/3205/schedule/11/paragraph/2 (the official version)
Page: https://openlegislation.uk/minced-meat-and-meat-preparations-hygiene-regulations-1995/schedule-11/paragraph-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.