Microbiological Standards and Guidelines

Includes links to a variety of microbiological standards, guidelines, and specifications developed by government agencies and industry. Also includes links to resources related to developing and interpreting microbiological criteria in food.

DHHS. Food and Drug Administration.

Collection of procedures utilized for pathogen detection in food and cosmetic products. General guidelines and procedures and methods for detection of specific pathogens, microbial toxins, foodborne pathogens and other pathogens are discussed.

Hong Kong Food and Environmental Hygiene Department. Centre for Food Safety.

A technical document that describes the responsibilities of the expert panel and explicitly sets the microbiological limits of aerobic colony count, E. coli, and nine specific pathogens of ready-to-eat foods.

European Commission.

Document that outlines regulations regarding microbiological criteria in food. Includes food safety criteria, microbiological limits for pathogenic bacteria and aerobic plate counts (APC), process hygiene criteria, and rules for sampling and preparation of test samples.

Association of Food and Drug Officials (AFDO).

A science based regulatory framework to address the production of all fruits and vegetables, while maintaining the flexibility to appropriately address specific commodities of higher concern to assist the regulatory community in development of a nationally integrated food safety system.

New Zealand Food Safety Authority.

Shelf-life guide that covers regulations, influencing factors, and determination methods with examples.