Regulations

Regulations:

Singapore Sale of Food Act CP 283:

Regulation
35 Para. 1
Ready to eat human food cannot have E. coli or any pathogen exceeding 20 CFU/ml or CFU/g

Schedule 12
TPC 37 Degree C 48 hrs Meat Ready for Consumption : Less than 1 million

Minced Meat (European Union)

c=2
n=5

TPC:
· m: 5*10 exp+5
· M:Less than or eq. 5*10exp+6 {10exp+6 = million}{exp+ = Exponential}


E.coli:
· m: 50
· M:Less/= than 500

S.aureus:
· m:100
· M: Less than/= 5000

Salmonella:
· Absent in 25g

Roast Beef : (ICMSF)
Salmonella :
n =20
M=0

Raw Chicken (ICMSF)

TPC
n=5
c=3
m: 5*10exp+5
M: 5*10exp+7

Cooked Poultry, Frozen, Ready to Eat , or Reheated:(ICMSF)

S. aureus:
· n=5
· c=1
· m=10exp+3
· M=10exp+4

Pasteurised, Heat treated Eggs and Pdt ( United Kingdom)

· S. aureus: 0
· Salmonella : Abscent in 25 g or ml
· TPC: Less than/= 10exp+5
· Enterobacteriaceae: Less than/= 10exp+2


Guideline in Ready to Eat Food (Public Health Laboratory Services {PHLS} UK )

· TPC 30 Degree Centigrade, 2 Hrs:
m: 1000
M: 10000

· Enterobacteriaceae

m:100
M: 1000

E. coli
m: 20
M: 100

· Listeria spp.

m: 20
M: 100

· Salmonella spp., Campylobacter spp., E.coli 0157, VTEC, V. cholerae

Absent in 25g

· Listeria monocytogene, S. aureus, Clostridium perfringens
m:20
M: 100

· Bacillus spp.

m:1000
M:10000

Heat Treatments to poultry egg (US FDA)

9 log cycles of Salmonella enterica serotype Typhimurium (Salmonella typhi)