{"id":"F2015L00453","name":"Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits in food","slug":"australia-new-zealand-food-standards-code-schedule-27-microbiological-limits-in-food","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":93064,"registerId":"commonwealth-F2015L00453-current","compilationNumber":null,"startDate":"2026-04-02","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits in food","content":"Schedule 27 Microbiological limits in food\n\nNote 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.\n\nMicrobiological limits in food are regulated by subsection 1.1.1—11 and Standard 1.6.1. This Standard lists information for sections 1.6.1—2 and 1.6.1—4, and subsection 1.6.1—3(2).\n\nNote 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.\n\nS27—1 Name\n\nThis Standard is Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits in food.\n\nNote Commencement: \nThis Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.\n\nS27—2 Definitions\n\nNote In this Code (see section 1.1.2—2):\n\nSPC means a standard plate count at 30C with an incubation time of 72 hours.\n\nIn this Schedule:\n\nprocessed, in relation to egg product, means pasteurised or subjected to an equivalent treatment.\n\nS27—4 Microbiological limits in food\n\nMicrobiological limits in food\n\n```html\n

Column 1

Column 2

(n)

Column 3

(c)

Column 4

(m)

Column 5

(M)

All cheese

Escherichia coli

5

1

10/g

102/g

Raw milk cheese

Salmonella

5

0

not detected in 25 g

Staphylococcal enterotoxins

5

0

not detected in 25 g

Soft and semi-soft cheese (moisture content > 39%) with pH > 5.0

Salmonella

5

0

not detected in 25 g

Dried milk

Salmonella

5

0

not detected in 25 g

Unpasteurised milk for retail sale

Campylobacter

5

0

not detected in 25 mL

Coliforms

5

1

102/mL

103/mL

Escherichia coli

5

1

3/mL

9/mL

Salmonella

5

0

not detected in 25 mL

SPC

5

1

2.5x104/mL

2.5x105/mL

Packaged cooked cured/salted meat

Coagulase-positive staphylococci

5

1

102/g

103/g

Salmonella

5

0

not detected in 25 g

Packaged heat treated meat paste and packaged heat treated pâté

Salmonella

5

0

not detected in 25 g

All comminuted fermented meat which has not been cooked during the production process

Coagulase-positive staphylococci

5

1

103/g

104/g

Escherichia coli

5

1

3.6/g

9.2/g

Salmonella

5

0

not detected in 25 g

Cooked crustacea

Coagulase-positive staphylococci

5

2

102/g

103/g

Salmonella

5

0

not detected in 25 g

SPC

5

2

105/g

106/g

Raw crustacea

Coagulase-positive staphylococci

5

2

102/g

103/g

Salmonella

5

0

not detected in 25 g

SPC

5

2

5x105/g

5x106/g

Bivalve molluscs, other than scallops

Escherichia coli

5

1

2.3/g

7/g

Ready-to-eat food in which growth of Listeria monocytogenes can occur

Listeria monocytogenes

5

0

not detected in 25 g

Ready-to-eat food in which growth of Listeria monocytogenes will not occur

Listeria monocytogenes

5

0

102cfu/g

Cereal-based foods for infants

Coliforms

5

2

less than 3/g

20/g

Salmonella

10

0

not detected in 25 g

Powdered *infant formula, other than powdered *follow-on formula

Cronobacter

30

0

not detected in 10g

Salmonella

60

0

not detected in 25 g

Powdered follow-on formula

Salmonella

60

0

not detected in 25 g

Pepper, paprika and cinnamon

Salmonella

5

0

not detected in 25 g

Dried, chipped, desiccated coconut

Salmonella

10

0

not detected in 25 g

Cocoa powder

Salmonella

5

0

not detected in 25 g

Cultured seeds and grains (bean sprouts, alfalfa etc)

Salmonella

5

0

not detected in 25 g

Processed egg product

Salmonella

5

0

not detected in 25 g

Mineral water

Escherichia coli

5

0

not detected in 100 mL

Packaged water

Escherichia coli

5

0

not detected in 100 mL

Packaged ice

Escherichia coli

5

0

not detected in 100 mL

\n```\n\n```html\n

Cell-cultured food (excluding cell lines)

Salmonella spp

5

0

not detected in 25 g

Listeria monocytogenes

5

0

not detected in 25 g

\n```\n\n\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_\\_ \n\nApplication, saving and transitional provisions\n\nThe table below details information on application, saving or transitional provisions in instruments affecting this Standard.\n\n```html\n

Food Standards (Proposal P1039 – Microbiological Criteria for Infant Formula) Variation

Instrument items affected

A’ment No.

FRL registration

Gazette

Instrument’s transitional provision

Description of transitional arrangement

Items [1] and [2] of the Schedule

163

F2016L00784

12 May 2016

FSC105

19 May 2016

Clause 4

Clause 4 provides that section 1.1.1—9 of the Code does not apply to the variations.

\n```\n\nAmendment History\n\nThe Amendment History provides information about each amendment to the Schedule The information includes commencement or cessation information for relevant amendments.\n\nThese amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.\n\nAbout this compilation\n\nThis is compilation No. 5 of Schedule 27 as in force on 18 June 2025 (up to Amendment No. 239). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 18 June 2025.\n\nUncommenced amendments or provisions ceasing to have effect\n\nTo assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Schedule as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislation including or omitting those amendments and provided in the Amendment History once the date is passed.\n\nThe following abbreviations may be used in the table below:\n\nad = added or inserted am = amended\n\nexp = expired or ceased to have effect rep = repealed\n\nrs = repealed and substituted\n\nSchedule 27 was published in the Food Standards Gazette No. FSC96 on 10 April 2015 as part of Amendment 154 (F2015L00453 –- 1 April 2015) and has since been amended as follows:\n\n| Section affected | A’ment No. | FRL registrationGazette | Commencement(Cessation) | How affected | Description of amendment |\n| ------------------- | ---------- | ------------------------------------------- | ----------------------- | ------------ | -------------------------------------------------------------------------------------------------------------------------------------- |\n| Sched heading | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Title of Standard previously included in the Code as part of P1017 and related cross-reference in Note 1. |\n| 27—1 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Title of Standard previously included in the Code as part of P1017. |\n| Note to 27—2 | 163 | F2016L0078412 May 2016FSC10519 May 2016 | 19 May 2016 | rs | Note.For application, saving and transitional provisions, see above table. |\n| 27—3 | 163 | F2016L0078412 May 2016FSC10519 May 2016 | 19 May 2016 | rep | Section.For application, saving and transitional provisions, see above table. |\n| 27—4, table to 27—4 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Headings to section and related table included in the Code as part of P1017. |\n| table to S27—4 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | am | Entries relating to cooked crustacea and ready-to-eat foods included in the Code as part of P1017. |\n| table to S27—4 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | rep | Entries relating to butter, all raw milk cheese, raw milk unripened cheeses (moisture content > 50% with pH > 5.0) arising from P1022. |\n| table to S27—4 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | ad | Entry relating to raw milk cheese included in the Code as part of P1022. |\n| table to S27—4 | 157 | F2015L013741 Sept 2015FSC993 Sept 2015 | 1 March 2016 | rs | Entries relating to unpasteurised milk for retail sale and powdered infant formula products included in the Code as part of P1017. |\n| table to S27—4 | 163 | F2016L0078412 May 2016FSC10519 May 2016 | 19 May 2016 | rs | Entry relating to powdered infant formula products.For application, saving and transitional provisions, see above table. |\n| table to S27—4 | 168 | F2017L0041411 April 2017FSC11013 April 2017 | 13 April 2017 | am | Corrections to typographical errors in the headings for powdered infant formula products and powdered follow-on formula. |\n| Note 1 | 200 | F2021L006842 June 2021FSC1413 June 2021 | 3 June 2021 | am | Correction for typographical error in note 1 |\n| table to S27—4 | 200 | F2021L006842 June 2021FSC1413 June 2021 | 3 June 2021 | rep | Correction for typographical error |\n| S27—4 | 239 | F2025L0068918 June 2025FSC 17918 June 2025 | 18 June 2025 | ad | Insert Cell-cultured food (excluding cell lines) |","sortOrder":0}],"analysis":{"flash_summary":{"complexity_score":4,"scope_assessment":{"changed":true,"description":"The Schedule’s coverage and entries have changed since first published. The Amendment History shows deletions, insertions and corrections (e.g. amendments recorded under Amendment Nos. 157, 163, 168, 200 and 239). Notably, Amendment No. 239 (F2025L00689) inserted a new category “Cell-cultured food (excluding cell lines)” into the S27—4 table (Amendment History most recent entry). Earlier amendments added and removed entries relating to raw milk cheese, powdered infant formula products and other headings (see Amendment History entries and the application/transitional table). The Schedule therefore does not have a fixed, immutable scope but has been modified by formal amendments recorded in the Amendment History (see the Application, saving and transitional provisions table and Amendment History)."},"complexity_factors":["Large technical table mapping many food categories to microbiological targets and a sampling plan (n, c, m, M) (see S27—4).","Mixture of qualitative presence/absence requirements and quantitative limits (e.g. 'not detected in 25 g' vs SPC counts) requiring different laboratory methods (see multiple S27—4 rows and S27—2 for SPC).","Cross-references to other Code provisions for enforcement and application (subsection 1.1.1—11 and Standard 1.6.1), so operational effect depends on other parts of the Code (see opening notes).","Multiple amendments and transitional arrangements over time; scope has been adjusted by amendment (see Amendment History and Application/Saving/Transitional table).","Technical specificity (sample sizes, detection limits, incubation conditions) that requires accredited laboratory capability and clear sampling protocols to apply consistently (see S27—2 and S27—4 entries)."],"plain_english_summary":"What this instrument is and does\n\n- This Schedule (Schedule 27) is part of the Australia New Zealand Food Standards Code and sets specific microbiological limits for a range of foods. See Note 1 and S27—1. The limits are the numerical criteria used to decide whether a food sample meets the microbiological standards referred to in subsection 1.1.1—11 and Standard 1.6.1 (see opening notes and S27—4).\n\nHow the rules work, mechanically\n\n- The Schedule is a table of test targets and a sampling plan. For each food or food group it lists which microorganism or indicator to test for (Column 1) and a sampling/acceptance scheme expressed as n, c, m and M (Columns 2–5) (see S27—4). Example: for “All cheese” the table requires testing for Escherichia coli with n = 5, c = 1, m = 10/g and M = 10^2/g (see S27—4 table entry for “All cheese: Escherichia coli”).\n\n- Some entries specify presence/absence tests with a detection limit and sample size, e.g. “not detected in 25 g” for Salmonella in many entries (see multiple S27—4 rows such as Raw milk cheese and Soft and semi-soft cheese entries). Others use quantitative plate counts (SPC is defined in S27—2 as a standard plate count at 30°C with incubation 72 hours) or colony-forming units per gram/mL.\n\nWho this affects and who decides\n\n- Food businesses (manufacturers, processors, packagers, importers and retailers) that produce or supply the foods listed in the table must meet these microbiological criteria when compliance testing is required under Standard 1.6.1 or subsection 1.1.1—11. The Schedule itself does not set inspection frequency or enforcement measures; it supplies the numerical limits and sampling plan referenced by those other parts of the Code (see opening notes and S27—4).\n\n- Laboratories that test products must be able to perform the specified tests (presence/absence in 25 g or 100 mL, SPC as defined in S27—2, pathogen detection such as Salmonella, Listeria monocytogenes, Cronobacter etc.). Regulators use the results against the n–c–m–M criteria in S27—4 when deciding compliance.\n\nWhy it matters (claimed purpose and practical mechanisms)\n\n- The Schedule is presented as a technical standard under the Food Standards Australia New Zealand Act 1991 (Note 1). Its stated role is to provide the microbiological limits used by Standard 1.6.1 and subsection 1.1.1—11 (opening note and S27—4). That is, it supplies the numerical criteria that turn laboratory results into a compliance decision.\n\n- Mechanically, this creates incentives and costs: businesses that want to sell foods covered by the Schedule must either keep production and handling processes within the specified limits (reducing pathogen/indicator levels) or run the required tests and manage non‑conforming lots. Laboratories incur costs to run the specified methods (e.g. presence/absence assays, SPC at 30°C/72 hrs per S27—2) and to deliver results sufficient to apply the n–c–m–M rules in S27—4.\n\nTrade-offs, compliance burden and discretion\n\n- Compliance costs are concrete: testing (n = sample number, c = allowed number of marginal results, m = threshold below which results are acceptable, M = rejection threshold) imposes direct laboratory cost and indirect business costs (product hold, rework, or disposal) when samples fail (see S27—4 columns). For example, powdered infant formula entries specify low detection tolerances (Cronobacter: not detected in 10 g; Salmonella: not detected in 25 g) and specific sampling plans (see S27—4 entries under powdered *infant formula).\n\n- The Schedule delegates choice of which foods and what numeric criteria to include to the standard-setting and amendment process. The Amendment History shows items added, removed or corrected over time (see Amendment History table and the amendment entries noted there). That demonstrates administrative discretion in changing scope and numerical limits via formal amendments.\n\n- Implementation risk and operational detail sit partly outside the Schedule: the Schedule defines limits and sampling plans, but enforcement, test methods, sampling procedures, and the decision to require testing are implemented through other parts of the Code and by regulators (see opening notes referencing Standard 1.6.1 and subsection 1.1.1—11).\n\nConcentrated benefits, diffuse costs and substitution effects (mechanisms, not judgements)\n\n- The Schedule creates concentrated, identifiable obligations on producers of listed foods (e.g. cheese, milk, powdered infant formula, crustacea, bivalve molluscs, packaged water and ice, cell‑cultured foods). Those businesses bear the direct compliance costs (testing, process controls, potential product loss) (see S27—4).\n\n- Consumers do not pay the testing directly but may face downstream price effects if producers’ costs rise. The instrument also affects laboratories and testing services demand.\n\nCross-border and New Zealand application\n\n- The Code provisions listed here apply in New Zealand through incorporation or adoption under New Zealand law (Note 2). That creates the same technical requirements for food moving between jurisdictions where the Code is applied.\n\nAmendments and transitional arrangements (how the Schedule can change)\n\n- The Schedule has been amended multiple times. The Amendment History records additions, deletions and corrections (see the Amendment History and the specific amendment entries). For example, Amendment No. 239 (F2025L00689) inserted a new category “Cell-cultured food (excluding cell lines)” into the S27—4 table (Amendment History, last entry). Other amendments adjusted powdered infant formula provisions and corrected typographical errors (see Amendment History entries 163, 168, 200 and others). The Food Standards (Proposal P1039) Variation and its transitional clause are recorded in the application/saving/transitional table (see the table under “Application, saving and transitional provisions”), including the note that clause 4 provided that section 1.1.1—9 did not apply to the variations (see that table entry relating to Instrument items [1] and [2]).\n\nKey textual pointers (where to look in the Schedule)\n\n- Definitions: S27—2 defines SPC and the meaning of “processed” for egg product.\n- The numerical limits and sampling plans are in S27—4 (the table). Look at the specific row for the food of interest for n, c, m and M and for any presence/absence notation (e.g. “not detected in 25 g” or “not detected in 100 mL”).\n- Amendment and transitional details are in the Amendment History and the Application/Saving/Transitional table that immediately follows the S27—4 table.\n\nBottom line: this Schedule provides the concrete microbiological test targets and sampling plans that are used, via other Code provisions, to decide whether a tested lot of food is compliant. It assigns direct testing and process-control costs to affected businesses and requires laboratories to perform specified tests (see S27—4 and S27—2). The authorities update the Schedule through amendments recorded in the Amendment History (see Amendment History and application/transitional table)."},"kimi_summary":{"content_quality":"ok","complexity_score":4,"scope_assessment":{"changed":true,"description":"The Schedule has expanded significantly beyond its original 2016 scope. Initially focused on traditional high-risk foods (dairy, meat, seafood), it has since added: powdered infant formula and follow-on formula (Amendment 163, 2016), cell-cultured food excluding cell lines (Amendment 239, 2025), and various corrections to existing categories. The addition of cell-cultured food represents a substantial expansion into novel food technologies not contemplated in the original 2016 instrument."},"complexity_factors":["Technical scientific terminology throughout (e.g., 'Coagulase-positive staphylococci', 'Cronobacter', 'SPC' with specific incubation parameters)","Requires understanding of the 'n, c, m, M' statistical sampling framework (a 2-class or 3-class attributes sampling plan) which is not explained within the Schedule itself","Cross-references to other Standards (1.1.1—11, 1.6.1, 1.1.2—2) and the parent Act without reproducing their content","Dense tabular format with nested categories (e.g., 'All cheese' vs 'Raw milk cheese' vs 'Soft and semi-soft cheese') creating conditional logic","Mixed units (per gram, per mL, per 25g, per 100mL) requiring careful attention to specific food types","Recent addition of novel food category (cell-cultured food) indicating evolving scope","Transitional provisions and amendment history tables add administrative complexity but don't affect the substantive operational rules"],"plain_english_summary":"This legislation sets the legal limits for harmful bacteria and other microorganisms allowed in specific foods sold in Australia and New Zealand. It is essentially a giant table that tells food producers and safety inspectors exactly how much bacteria (like Salmonella, E. coli, or Listeria) is legally acceptable in different products—from cheese and milk to seafood, infant formula, and even cell-cultured meat.\n\n**Who it affects:**\n- **Food manufacturers and importers** who must test their products to ensure they meet these limits.\n- **Food safety regulators** who use these standards to check if food is safe to sell.\n- **Consumers**, who are protected from food poisoning outbreaks.\n\n**How it works:**\nThe table uses a system called **\"n, c, m, M\"** (a statistical sampling method):\n- **n** = how many samples must be tested from a batch.\n- **c** = how many of those samples can exceed the limit without the whole batch being rejected.\n- **m** = the acceptable level of bacteria (the target).\n- **M** = the maximum level allowed (if any sample exceeds this, the batch fails).\n\nFor example, for all cheese, inspectors take 5 samples (n=5). Only 1 sample (c=1) can have E. coli above 10 per gram (m), and none can exceed 100 per gram (M).\n\n**Why it matters:**\nThese limits prevent outbreaks of serious foodborne illnesses. The rules are stricter for vulnerable groups—infant formula has much tighter controls than regular food, and raw milk products face extra scrutiny because they carry higher risks."},"flash_summary_failed":{"failed":true,"reason":"Unauthenticated. Configure AI_GATEWAY_API_KEY or use a provider module. Learn more: https://ai-sdk.dev/unauthenticated-ai-gateway","source":"analysis-cron"}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-schedule-27-microbiological-limits-in-food","history":"/api/acts/australia-new-zealand-food-standards-code-schedule-27-microbiological-limits-in-food/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-schedule-27-microbiological-limits-in-food/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-schedule-27-microbiological-limits-in-food/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-schedule-27-microbiological-limits-in-food/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-schedule-27-microbiological-limits-in-food/documents"}}