Draft - Table of microbiological criteria for food

Date published: November 4, 2023

Introduction

Microbiological criteria are used to assess the microbiological safety and/or general cleanliness of food sold in Canada.

The Table of Microbiological Criteria for Food sets out parameters to assess the presence of specific microorganisms in certain foods or food categories, for the purposes of Division 30 of the Food and Drug Regulations.

The criteria set out in the Table of Microbiological Criteria for Food are expressed in terms of two-class or three-class attributes plans depending on the degree of hazards involved. In general, two-class attributes plans are used where the presence of a specific microorganism is not tolerated in foods. Three-class attributes plans are used where a certain level of the microorganism in question is tolerated.

The Table of Microbiological Criteria for Food is published and maintained by Health Canada and is incorporated by reference in Division 30 of the Food and Drug Regulations.

Glossary

The following are definitions for symbols, abbreviations, acronyms and other terms appearing in the table:

n

The number of sample units selected from a lot.

c

The maximum allowable number of marginally acceptable sample units. "c" is the acceptance number of a plan. When the number is exceeded, the lot becomes unacceptable (i.e., the lot is rejected by the sampling plan).

m

Represents levels (concentrations) of microorganisms. In a 2-class plan, "m" separates acceptable from unacceptable concentrations; in a 3-class plan, "m" separates acceptable from marginally acceptable concentrations. The "m" values are based on levels achievable under good manufacturing practices (GMP).

M

Represents levels (concentrations) of microorganisms. In a 3-class plan, "M" separates marginally acceptable from unacceptable concentrations. A value determined for any one sample unit of a sample that is greater than that of "M" renders the pertaining lot unacceptable (i.e., the lot is rejected by the sampling plan).

Lot

A batch or production unit that may be identified by the same code. When there is no identification code, a lot may be considered as:

1. The quantity of the same product produced and handled under essentially the same conditions, at the same establishment and representing no more than one day's production; or
2. The quantity of the same variety of product from one and the same manufacturer available for sampling at a fixed location.

ACC

Aerobic colony count; ACC is the total number of bacteria able to grow in the presence of oxygen and capable of forming colonies.

CFU

Colony forming unit; CFU is a direct measure of colony counts on agar plates.

MPN

Most probable number; MPN is a statistical estimate made from decimal dilutions of samples in liquid media.