P-29, r. 1 - Regulation respecting food

Schedule Disposition versions

2012-09-01

SCHEDULE 11.C

(s. 11.8.11)

MICROBIOLOGICAL STANDARDS FOR DAIRY PRODUCTS IN PLANTS, WAREHOUSES OR DISTRIBUTION VEHICLES

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  Dairy product          Micro-organisms        n   c         m           M
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Pasteurized milk      Staphylococcus aureus     5   2       100      10,000
cheese                  Escherichia coli        5   2       100       1,000
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Cheeses referred       Staphylococcus aureus     5   2     1,000      10,000
to in section 11.7.41   Escherichia coli        5   2       500       1,000
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Unripened lactic      Staphylococcus aureus     5   2        10         100
curd cheese with a      Coliform bacteria       5   2        10         100
minimum moisture
content of 50%
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Fermented dairy         Coliform bacteria       5   2        10         100
products
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Milk, cream and other   Mesophilic aerobic      5   2    10,000      25,000
unfermented dairy            bacteria2 
products and mixes      Coliform bacteria       5   2         1          10
used to prepare frozen
dairy products
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Frozen dairy products   Mesophilic aerobic      5   2    10,000      50,000
                             bacteria2 
                        Coliform bacteria       5   2        10         100
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Unfermented butter      Mesophilic aerobic      5   2    10,000      50,000
                             bacteria 
                        Coliform bacteria       5   2        10         100
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Milk powders and        Mesophilic aerobic      5   2    10,000      50,000
other powdered dairy         bacteria 
products                Coliform bacteria       5   2        10         100
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n=number of sample units to be examined per lot

c=maximum number of sample units per lot that may have a bacterial concentration higher than the “m” limit without exceeding the “M” limit

m=lower limit expressed in colony-forming units per gram or per millilitre according to the form in which the product is presented

M=upper limit which must not be exceeded in any sample examined per lot, expressed in colony-forming units per gram or per millilitre, according to the form in which the product is presented

1 Does not apply during the ripening period in the twp instances referred to in section 11.7.4.

2 Does not apply to fermented mixes used to prepare frozen dairy products and to frozen fermented dairy products.

O.C. 741-2008, s. 15.