| Tóm tắt |
The draft regulation on Determination and Control of Microbiological Contaminants describes the maximum allowable limit of microbial contaminants in different food staffs with some general provisions regarding tolerable levels of microbial contaminants in food, use of specifications and restrictions, stages of the appliance of the Microbiological Criteria, general guideline for sampling, testing of food samples, sampling plan and interpretation. These regulations contain nine schedules where schedule 1 to 8 elaborates schedule containing the name of the food, the scientific name of the microorganism, the number of food samples, the number of acceptable samples based on the presence or level of the microorganism, the tolerable level of the specific microorganism present in the sample and the test method for determining the presence or tolerance level of a specific microorganism in meat and meat products, fruits vegetables and their products, spices and herbs, egg and egg products, ready to eat food, fish and fishery products, milk and milk products, potable water respectively. Additionally, schedule 9 describes the reference test methods.
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