Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits in food

Schedule 27 Microbiological limits in food

Note 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.

Microbiological 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).

Note 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.

S27—1 Name

This Standard is Australia New Zealand Food Standards Code – Schedule 27 – Microbiological limits in food.

Note Commencement:
This 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.

S27—2 Definitions

Note In this Code (see section 1.1.2—2):

SPC means a standard plate count at 30C with an incubation time of 72 hours.

In this Schedule:

processed, in relation to egg product, means pasteurised or subjected to an equivalent treatment.

S27—4 Microbiological limits in food

Microbiological limits in food

<table cellspacing="0" cellpadding="0" style="width:453.6pt; margin-right:auto; margin-left:auto; border-collapse:collapse"><thead><tr><td style="width:86.9pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Column 1</span></p></td><td style="width:75.85pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Column 2</span></p><p class="FSCtblh3"><span>(n)</span></p></td><td style="width:68.9pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Column 3</span></p><p class="FSCtblh3"><span>(c)</span></p></td><td style="width:93.75pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Column 4</span></p><p class="FSCtblh3"><span>(m)</span></p></td><td style="width:74.2pt; border-top:0.75pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span>Column 5</span></p><p class="FSCtblh3"><span>(M)</span></p></td></tr></thead><tbody><tr><td colspan="5" style="width:442.8pt; border-top:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">All cheese</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Escherichia coli</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:super">2</span><span>/g</span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-weight:bold">Raw milk cheese</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="Clauseheading" style="font-size:11pt"><span></span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Staphylococcal enterotoxins</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Soft and semi-soft cheese (moisture content &gt; 39%) with pH &gt; 5.0</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Dried milk</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Unpasteurised milk for retail sale</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Campylobacter</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 mL</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Coliforms</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">2</span><span>/mL</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">3</span><span>/mL</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Escherichia coli</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>3/mL</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>9/mL</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 mL</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>SPC</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2.5x10</span><span style="font-size:6pt; vertical-align:3pt">4</span><span>/mL</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2.5x10</span><span style="font-size:6pt; vertical-align:3pt">5</span><span>/mL</span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Packaged cooked cured/salted meat</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Coagulase-positive staphylococci</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">2</span><span>/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">3</span><span>/g</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Packaged heat treated meat paste and packaged heat treated pâté</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">All comminuted fermented meat which has not been cooked during the production process</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Coagulase-positive staphylococci</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">3</span><span>/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">4</span><span>/g</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Escherichia</span><span> </span><span style="font-style:italic">coli</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>3.6/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>9.2/g</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Cooked crustacea</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Coagulase-positive staphylococci</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">2</span><span>/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">3</span><span>/g</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>SPC</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">5</span><span>/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">6</span><span>/g</span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Raw crustacea</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Coagulase-positive staphylococci</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">2</span><span>/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:3pt">3</span><span>/g</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>SPC</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5x10</span><span style="font-size:6pt; vertical-align:3pt">5</span><span>/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5x10</span><span style="font-size:6pt; vertical-align:3pt">6</span><span>/g</span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Bivalve molluscs, other than scallops</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Escherichia coli</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>1</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2.3/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>7/g</span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Ready-to-eat food in which growth of </span><span>Listeria monocytogenes</span><span style="font-style:normal"> can occur</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Listeria monocytogenes</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Ready-to-eat food in which growth of </span><span>Listeria monocytogenes</span><span style="font-style:normal"> will not occur</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Listeria monocytogenes</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span><span style="font-size:6pt; vertical-align:super">2</span><span>cfu/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Cereal-based foods for infants</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>Coliforms</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>2</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>less than 3/g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>20/g</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Powdered *infant formula, other than powdered *follow-on formula</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Cronobacter</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>30</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 10g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>60</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-weight:bold">Powdered follow-on formula</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>60</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Pepper, paprika and cinnamon</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Dried, chipped, desiccated coconut</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>10</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Cocoa powder</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Cultured seeds and grains (bean sprouts, alfalfa etc)</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Processed egg product</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Mineral water</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Escherichia coli</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 100 mL</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Packaged water</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Escherichia coli</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 100 mL</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr><tr><td colspan="5" style="width:442.8pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblh3"><span style="font-style:normal">Packaged ice</span></p></td></tr><tr><td style="width:86.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Escherichia coli</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 100 mL</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr></tbody></table>

<table cellspacing="0" cellpadding="0" style="width:451.9pt; margin-right:auto; margin-left:auto; border-collapse:collapse"><tbody><tr><td colspan="5" style="width:441.1pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-weight:bold">Cell-cultured food (excluding cell lines)</span></p></td></tr><tr><td style="width:85.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Salmonella </span><span>spp</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="Clauseheading" style="font-size:9pt"><span></span></p></td></tr><tr><td style="width:85.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span style="font-style:italic">Listeria monocytogenes</span></p></td><td style="width:75.85pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>5</span></p></td><td style="width:68.9pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>0</span></p></td><td style="width:93.75pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span>not detected in 25 g</span></p></td><td style="width:74.2pt; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="FSCtblMain"><span></span></p></td></tr></tbody></table>

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Application, saving and transitional provisions

The table below details information on application, saving or transitional provisions in instruments affecting this Standard.

<table cellspacing="0" cellpadding="0" style="width:454.35pt; border-collapse:collapse"><tbody><tr><td colspan="5" style="width:442.8pt; border-top:1.5pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAddh5" style="margin-left:0pt; text-indent:0pt"><span style="font-weight:bold">Food Standards (Proposal P1039 – Microbiological Criteria for Infant Formula) Variation</span></p></td></tr><tr><td style="width:44.25pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendh"><span>Instrument items affected</span></p></td><td style="width:31.7pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendh"><span>A’ment No.</span></p></td><td style="width:60.1pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendh"><span>FRL registration</span></p><p class="FSCtblAmendh"><span>Gazette</span></p></td><td style="width:67.15pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendh"><span>Instrument’s transitional provision</span></p></td><td style="width:196.4pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendh"><span>Description of transitional arrangement</span></p></td></tr><tr><td style="width:44.25pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendmain"><span>Items [1] and [2] of the Schedule</span></p></td><td style="width:31.7pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendmain"><span>163</span></p></td><td style="width:60.1pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendmain"><span>F2016L00784</span></p><p class="FSCtblAmendmain"><span>12 May 2016</span></p><p class="FSCtblAmendmain"><span>FSC105</span></p><p class="FSCtblAmendmain"><span>19 May 2016</span></p><p class="FSCtblAmendmain"><span></span></p></td><td style="width:67.15pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendmain"><span>Clause 4</span></p><p class="FSCtblAmendmain"><span></span></p></td><td style="width:196.4pt; border-top:0.75pt solid #000000; border-right:0.75pt solid #000000; border-left:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.03pt; padding-left:5.03pt; vertical-align:top"><p class="FSCtblAmendmain"><span>Clause 4 provides that section 1.1.1—9 of the Code</span><span style="font-style:italic"> </span><span>does not apply to the variations.</span></p></td></tr></tbody></table>

Amendment History

The Amendment History provides information about each amendment to the Schedule The information includes commencement or cessation information for relevant amendments.

These 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.

About this compilation

This 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.

Prepared by Food Standards Australia New Zealand on 18 June 2025.

Uncommenced amendments or provisions ceasing to have effect

To 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.

The following abbreviations may be used in the table below:

ad = added or inserted am = amended

exp = expired or ceased to have effect rep = repealed

rs = repealed and substituted

Schedule 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: