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P-29, r. 1 - Regulation respecting food
Schedule
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SCHEDULE 11.E
(s. 11.12.8)
DAIRY PRODUCT MICROBIOLOGICAL STANDARDS FOR RETAIL SALE AND RESTAURANT TRADE
______________________________________________________________________________
Dairy product Micro-organisms Count
(per g or ml)
_____________________________________________________________________________
Pasteurized milk Staphylococcus 10,000
cheese aureus
Escherichia coli 1,000
_____________________________________________________________________________
Cheeses referred to Staphylococcus 10,000
in section 11.7.4 aureus
Escherichia coli 1,000
_____________________________________________________________________________
Unripened lactic curd Staphylococcus 100
cheese with a minimum aureus
moisture content of 50% Coliform bacteria 100
_____________________________________________________________________________
Fermented dairy products Coliform bacteria 100
_____________________________________________________________________________
Milk, cream and other Mesophilic aerobic 50,000
unfermented dairy bacteria1
products and mixes used Coliform bacteria 10
to prepare frozen dairy
products
_____________________________________________________________________________
Frozen dairy products Mesophilic aerobic 50,000
bacteria1
Coliform bacteria 100
_____________________________________________________________________________
Unfermented butter Mesophilic aerobic 50,000
bacteria
Coliform bacteria 100
_____________________________________________________________________________
Milk powders and other Mesophilic aerobic 50,000
powdered dairy products bacteria
Coliform bacteria 100
_____________________________________________________________________________
Dairy product Micro-organisms Count
(per g or ml)
_____________________________________________________________________________
Pasteurized milk Staphylococcus 10,000
cheese aureus
Escherichia coli 1,000
_____________________________________________________________________________
Cheeses referred to Staphylococcus 10,000
in section 11.7.4 aureus
Escherichia coli 1,000
_____________________________________________________________________________
Unripened lactic curd Staphylococcus 100
cheese with a minimum aureus
moisture content of 50% Coliform bacteria 100
_____________________________________________________________________________
Fermented dairy products Coliform bacteria 100
_____________________________________________________________________________
Milk, cream and other Mesophilic aerobic 50,000
unfermented dairy bacteria1
products and mixes used Coliform bacteria 10
to prepare frozen dairy
products
_____________________________________________________________________________
Frozen dairy products Mesophilic aerobic 50,000
bacteria1
Coliform bacteria 100
_____________________________________________________________________________
Unfermented butter Mesophilic aerobic 50,000
bacteria
Coliform bacteria 100
_____________________________________________________________________________
Milk powders and other Mesophilic aerobic 50,000
powdered dairy products bacteria
Coliform bacteria 100
_____________________________________________________________________________
1 Does not apply to fermented mixes used to prepare frozen dairy products and to frozen fermented dairy products.
