Review of Microbiological Limits in Food

August 20, 2014 at 8:07 AM

Food Standards Australia New Zealand (FSANZ) is undertaking a full review of microbiological limits in food.

The review is considering recent scientific evidence and the development of preventative measures throughout the food chain, including food safety standards and primary production and processing standards.

The first stage, which is now complete, looked at limits for Listeria monocytogenes in ready-to-eat (RTE) foods​.

FSANZ assessed whether existing criteria were consistent with associated guidance material and whether the criteria aligned with international standards. References to prescribed methods of analysis in the standard were also updated.


The changes were gazetted on 31 July 2014. Read Standard 1.6.1

Next stage of the review

The next stage of the review will look at what microbiological criteria are required in food safety management and for what purpose. For example, microbiological criteria may be established to:

  • determine the safety of a lot of food (food safety criteria)

  • verify if a food safety system or a processing step is working (process hygiene criteria).

This approach will support the through-chain requirements in Chapters 3 and 4 of the Code and take into account existing guideline criteria e.g. criteria in the Guide to Standard 1.6.1 and Guidelines for the microbiological examination of ready-to-eat foods.

FSANZ will release a consultation paper outlining the approach and guiding principles for this work in late 2014.


To keep up to date on proposed changes see: Review of Microbiological Limits

Tags: Microbiological Limits in Food
Category: News



shelfe life guidelinesHigh Pressure Processingpreservatives in meatInternal Audit trainingFoodRecall templateConcentration and DryingFood RecallsEgg labellingHamburger meat cookingpart time food safety roleLaboratory training coursesTotal Diet Surveyx ray detector functionalityrare or lightly cooked meat guidelinesListeria monocytogenes in ready to eat foodslisteria online trainingCalculate sanitisershelf life determinationFood Safety training coursesFood Standards Code revisionfood allergen labellingStandard 1.6.1 Listeria testingglazed seafood weightsHACCP trainingPathogen swabbingapricot kernels and food safetyE coli 0157 Food Allergen Portalmetal detector functionalityListeria guidelinesDehydrating foodsallergen labellingFood Safety postersTemplate FCPfood safety rolefood and botulism riskEnvironmental swabbingFood fermentationMy Food PlanMeat smokingHot holding meat and seafoodcontract food safety specialistCommercial sterilisationPreparing food industry sanitisersFood allergensFood Recall guidelinesFood Recall Proceduresfood preservationfood industry crisis managementListeria swabbingRMP template formsNational Programme guidelinesTemplate Food Control PlanListeria samplingStorage of meat and seafoodStandards for food premisesFood processing criteriaFood FraudMicrobiological Limits in FoodNational Programmesfood safety programme templatesNational ProgrammeFood safety training resourcesHome based food businessesHeat treatments for meat and seafoodbrix pH and water activitySalami manufactureFood Safety Watchcustom Food Control PlanNPDSummary of Changes to Food Standards Codehydrogen cyanide and apricot kernelsFurther Processing guidelinesHepatitis AFront of pack labellingAcidifying Foodraw milkcarbon monoxideweights and measuresfood safety auditorfish processingFermenting vegetablesfood legislation updatesAcidificationLupinfood traceabilityFood Act 2014 exemptionsfood contact packagingAssured Food Safety new websiteCountry of Origin labelling for foodFood Safety data capturesalami food safety guidelinesLabelling of irradiated foodFood labellingsous vide for foodserviceUCFM GuidelinesFood recall Risk Managementraw milk safetyFood Act 2014Dietary Supplements requirementsFood safety governancefood packagingHemp seed can be sold as foodhow to determine shelf life of foodsFood Act 2014 resourcescontrol of Hepatits A in berriesNational Programme guidanceListeria Outbreak Rock MelonMicrobiological reference criteriaFood business registrationHousehold Refrigeratorslabel reviewsNew Product Developmentsale of raw milkalcoholic beverages composition requirementsfresh produce sanitationFood Protection ForumBacterial levels in foodgluten freecrisis management guidelinesFCP evaluationImported forzen berriesFood Safety ToolkitSelf supply waterAlcohol labelling guideDrying fruits and vegetables for food safetyFood Fraud ToolkitNovel foodsPrivate Labelsulphites in meatFree Listeria training modulevacuum packingListeria trainingHemp seed food labellingWinemakers Food Safety TemplateFood safety trendsHurdle TechnologySignificant amendments to Food Control Plansirradiated foodFood Safety Buddy magazineFood Notice for Food Control Plans and National Programmes Customise Your National ProgrammeRMP resourcesweights and measursListeria testing of ready to eat foodsHPPListeria monocytogenes in ready to eat foodfood safety updatescarbon monoxide in fish processingSushi guidelinesCross contamination E coli 0157Alcohol in kombuchaHealth Star RatingListeria outbreakFeeding food waste to pigsOffice administrator positionFood labelingFood Regulations 2015FSANZ Food Allergen Portalmodified atmosphere packingWater activity seminarFood Standards Code WSMP templateHPP for milkCooking meat and seafoodFood safety culturepreserving food with acidsforeign object auditsCalculating alcohol in brewed soft drinksHepatitis A in frozen berriesNovel food processing technologiesFood allergenfood defenceFood premises requirementsHepatitis in frozen berriesfood standards code indexGuidelines for National Programmespre-op inspectionsreview of food traceability practicesWhich microbiological limits do I usesous videEgg shelf lifeFood Control Plan evaluationfood weights and measuresAllergen managementFSSC 22000HACCP podcastTop 5 Food Safety TopicsDomestic fridgesMilk allergen in dark chocolate