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



Food Safety Buddy magazineMaking food for animalsCoronavirusSalami manufacturefresh produce sanitationWhich microbiological limits do I useFood safety and Covid 19food contact packagingHurdle TechnologyEnvironmental swabbingImported forzen berrieshow to determine shelf life of foodsWinemakers Food Safety Templatefood standards code indexFood Safety WatchHPP for milkImported FoodsDehydrating foodsRMP template formspreserving food with acidsAllergen managementalcoholic beverages composition requirementsLabelling of irradiated foodInternal Audit trainingFood Safety Assessor positionshelfe life guidelinesFurther Processing guidelinesfood safety programme templatesFood Safety postersFood premises requirementsCross contamination E coli 0157Food Act 2014Commercial sterilisationfood allergen labellingfood traceabilitySignificant amendments to Food Control PlansNPDFood Safety Culture resourcesCoronavirus and food safetyNational Programme guidelinesFood Act 2014 resourcesBacterial levels in foodListeria Outbreak Rock Melonsous vide for foodserviceHepatitis AImported Food made with fortified ingredientsFood processing criteriaTemplate FCPfood defenceNovel foodsNational Programmesfood weights and measurescarbon monoxideEgg labellinglabel reviewsStorage of meat and seafoodMy Food PlanFront of pack labellingraw milk safetyFood Notice for Food Control Plans and National Programmes Food safety cultureforeign object auditshydrogen cyanide and apricot kernelsFood Standards Code revisionJob VacancyHamburger meat cookingfood safety auditorHepatitis A in frozen berriesHepatitis in frozen berriessale of raw milkFood allergensHealth Star Ratingsalami food safety guidelinesshelf life determinationEgg shelf lifeFood Protection Forummodified atmosphere packingHeat treatments for meat and seafoodglazed seafood weightsFood Act 2014 exemptionsirradiated foodListeria swabbingMeat smokingHemp seed food labellingFood Standards Code fish processingPet FoodFood Safety data captureWater activity seminarHot holding meat and seafoodFree Listeria training moduleStandards for food premisesLaboratory training coursesConcentration and DryingListeria outbreakListeria guidelinesCOVID 19pre-op inspectionsreview of food traceability practicesUCFM GuidelinesHACCP trainingFood safety governancePrivate LabelStarting a Food businessTotal Diet Surveypart time food safety rolevacuum packingAcidificationMicrobiological Limits in Foodrare or lightly cooked meat guidelinesFood FraudCovid 19 implications for food manufacturingFSANZ Food Allergen PortalMicrobiological reference criteriafood industry crisis managementcarbon monoxide in fish processingweights and measuresHome based food businessesNational Programme guidanceFood Recall guidelinesFood safety and Coronaviruspreservatives in meatFood Safety training coursesCalculate sanitiserSelf supply waterfood preservationFood recall Risk Managementmetal detector functionalityapricot kernels and food safetyCustomise Your National ProgrammeGuidelines for National ProgrammesImported foodcrisis management guidelinesFood Allergen PortalRMP resourcesFood Safety ToolkitImported Food Risk Advicesous videFood Fraud ToolkitAssured Food Safety new websiteMilk allergen in dark chocolateHemp seed can be sold as foodFood business registrationbrix pH and water activityPathogen swabbingNew Product Developmentgluten freeDomestic fridgesFood Control Plan evaluationSushi guidelinesfood safety updatesAcidifying FoodAlcohol labelling guideDrying fruits and vegetables for food safetyCountry of Origin labelling for foodcontract food safety specialistweights and measurscustom Food Control PlanSummary of Changes to Food Standards Codefood packagingFCP evaluationFood safety trendsFood safety training resourcesPreparing food industry sanitisersFood allergenHACCP podcastTemplate Food Control PlanFermenting vegetablesOffice administrator positionListeria monocytogenes in ready to eat foodfood legislation updatescontrol of Hepatits A in berriesHigh Pressure ProcessingHPPCalculating alcohol in brewed soft drinksAlcohol in kombuchaPregnancy warning labelsListeria trainingLupinCooking meat and seafoodHousehold RefrigeratorsFood Regulations 2015Listeria monocytogenes in ready to eat foodsNational ProgrammeFood labelingalcohol warning labelsTop 5 Food Safety TopicsE coli 0157 x ray detector functionalityListeria samplingFeeding food waste to pigsStandard 1.6.1 Listeria testingFood RecallsFoodRecall templateNovel food processing technologiesListeria testing of ready to eat foodsfood safety rolelisteria online trainingfood and botulism riskallergen labellingFood labellingWSMP templateDietary Supplements requirementssulphites in meatFood Recall Proceduresraw milkPregnancy warning labels on alcoholFood fermentationFSSC 22000