ARCHIVED - Biological, Chemical and Physical Standards for Food

This page has been archived

Information identified as archived is provided for reference, research or record-keeping purposes. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. Please contact us to request a format other than those available.

Interpretation:

The following definitions apply to this document:

"Category 1" means a ready-to-eat (RTE) meat product in which growth of Listeria monocytogenes can occur throughout the stated shelf-life (Catégorie 1).

"Category 2A" means a RTE meat product in which a limited potential for growth of Listeria monocytogenes to levels not greater than 100 Colony Forming Units per gram (CFU/g) can occur throughout the stated shelf-life and do not have a kill step or has a shelf-life of no more than 5 days (Catégorie 2A).

"Category 2B" means a RTE meat product in which growth of Listeria monocytogenes cannot occur (meaning less than 0.5 logarithmic CFU/g increase) throughout the stated shelf-life and/or meets one of the following criteria:

  • (a) pH less than 4.4, regardless of water activity (aw)
  • (b) aw less than 0.92, regardless of pH
  • (c) Combinations of factors (e.g., pH less than 5.0 and aw less than 0.94)
  • (d) Frozen foods (Catégorie 2B).
Table 1A. Biological Standards for Meat Products
Food Commodity Biological Hazard Sampling Parameter nFootnotei Sampling Parameter cFootnoteii Sampling Parameter mFootnoteiii Sampling Parameter MFootnoteiv
Category 1 Listeria monocytogenes 5 0 0 n/a
Category 2A Listeria monocytogenes 5 0 100/gram n/a
Category 2B Listeria monocytogenes 5 0 100/gram n/a
Heat Treated Fermented Sausage Escherichia coli 5 1 101/gram 103/gram
Staphylococcus aureus 5 1 5x101/gram 104/gram
Raw Fermented Sausage Escherichia coli 5 1 102/gram 103/gram
Staphylococcus aureus 5 1 2.5x102/gram 104/gram
Non-fermented Ready-to-eat Sausage Escherichia coli 5 2 102/gram 103/gram
Staphylococcus aureus 5 2 102/gram 104/gram
Heat Treated Sausage, Raw Fermented Sausage and Non-fermented Sausage Campylobacter coli or C. jejuni 5 0 0 n/a
Escherichia coli O157:H7 5 0 0 n/a
Salmonella 5 0 0 n/a
Yersinia enterocolitica 5 0 0 n/a
Deboned Poultry Products (Precooked) Aerobic colony count (ACC) 5 3 104/gram 106/gram
Campylobacter coli or C. jejuni 5 0 0 n/a
Escherichia coli 5 2 101/gram 103/gram
Salmonella 5 0 0 n/a
Staphylococcus aureus 5 1 102/gram 104/gram
Yersinia enterocolitica 5 0 0 n/a
Raw Ground Beef/Veal Escherichia coli 5 0 102/gram n/a
Escherichia coli O157:H7 5 0 0 n/a
Beef Trims Escherichia coli 60 0 102/gram n/a
Escherichia coli O157:H7 60 0 0 n/a
Beef Product - processed for raw consumption Escherichia coli O157:H7 60 0 0 n/a
Pork Carcasses Parasites - Trichina (Trichinella spiralis) 100 n/a n/a n/a
Ready to eat (RTE) meat Salmonella 5 0 0 n/a
Uncooked fermented or semi dry fermented sausage containing beef Escherichia coli O157:H7 5 0 0 n/a
RTE Meat
(Environmental sampling of food contact surfaces in RTE meat products establishments)
Listeria monocytogenes and Listeria spp. 10 0 n/a n/a
Table 1B. Biological Standards for Dairy Products
Food Commodity Biological Hazard Sampling Parameter nFootnotei Sampling Parameter cFootnoteii Sampling Parameter mFootnoteiii Sampling Parameter MFootnoteiv
Butter Escherichia coli 5 1 10/gram 103/gram
Staphylococcus aureus 5 2 102/gram 104/gram
Cheese From Pasteurized Milk Escherichia coli 5 2 102/gram 2x103/gram
Staphylococcus aureus 5 2 102/gram 104/gram
Butter, Cheddar cheese, and all other standardized dairy products. Salmonella pending decision-Science Branch 0 0 n/a
Cheese From Unpasteurized Milk Escherichia coli 5 2 5x102/gram 2x103/gram
Staphylococcus aureus 5 2 103/gram 104/gram
Cheese Staphylococcus Enterotoxins (SET) 5 0 0 n/a
Frozen dairy products Aerobic colony count (ACC) 5 2 105/gram 106/gram
Escherichia coli 5 1 10/gram 103/gram
Coliforms 5 2 10/gram 103/gram
Ice Cream Aerobic colony count (ACC) 5 2 105/gram 106/gram
Coliforms 5 1 101/gram 103/gram
Ice Milk Aerobic colony count (ACC) 5 2 105/gram 106/gram
Coliforms 5 1 10/gram 103/gram
Milk Powder Salmonella 20 0 0 n/a
Milk powders and other dairy product powders Aerobic colony count (ACC) 5 2 5x104/gram 5x105/gram
Coliforms 5 1 10/gram 103/gram
Table 1C. Biological Standards for Processed Egg Products
Food Commodity Biological Hazard Sampling Parameter nFootnotei Sampling Parameter cFootnoteii Sampling Parameter mFootnoteiii Sampling Parameter MFootnoteiv
Processed Egg (except Dried Egg Albumen) Salmonella 10 0 0 n/a
Aerobic colony count (ACC) 5 0 5x104/gram n/a
Coliforms 5 0 10/gram n/a
Dried Egg Albumen Salmonella 10 0 0 n/a
Aerobic colony count (ACC) 5 0 104/gram n/a
Coliforms 5 0 10/gram n/a
Table 1D. Biological Standards for Fish and Fish Products
Food Commodity Biological Hazard Sampling Parameter nFootnotei Sampling Parameter cFootnoteii Sampling Parameter mFootnoteiii Sampling Parameter MFootnoteiv
Cooked and ready to eat products Escherichia coli 5 1 4/gram 40/gram
Vibrio cholerae 5 0 0 n/a
Raw molluscan shellfish Escherichia coli 5 1 230/100grams 330/100grams
Raw Oyster Vibrio parahaemolyticus 5 1 102/gram 104/gram
All other types of fish and fish products Escherichia coli 5 2 4/gram 40/gram
All types of fish and fish products Salmonella 5 0 0 n/a
Coagulase-Positive Staphylococci 5 1 103/gram 104/gram
Table 1E. Biological Standards for Processed Fruit or Vegetable Products
Food Commodity Biological Hazard Sampling Parameter nFootnotei Sampling Parameter cFootnoteii Sampling Parameter mFootnoteiii Sampling Parameter MFootnoteiv
Frozen Vegetables Aerobic colony count (ACC) 5 0 2.5x105/gram n/a
Aerobic thermophilic spores n/a n/a 100/gram n/a
Tomato Products in a hermetically sealed package (tomato juice, tomatoes: stewed, whole, sliced, diced, chopped, etc.) Mould 6 0 ≤ 25 percent n/a
Processed Fruit or Vegetable Products in a hermetically sealed package: tomato puree w/o salt, tomato paste w/o salt, catsup, tomato pulp, tomato chilli sauce, beans with pork, beans with pork and tomato sauce, vegetarian beans, ripe lima beans, dried soaked lima beans, dry lima beans, cooked dry lima beans Mould 6 0 ≤ 50 percent n/a
Frozen Concentrated Orange Juice Mould n/a n/a ≤ 10 percent n/a
Apricot Nectar, Peach Nectar , Pear Nectar Mould n/a n/a ≤ 25 percent n/a
Table 2A. Chemical Standards for Fish and Fish Products
Food Commodity Chemical Hazard Sampling Parameter nFootnotei Sampling Parameter cFootnoteii Sampling Parameter mFootnoteiii SSampling Parameter MFootnoteiv
Fish and Fish Products - Enzyme ripened products (e.g. anchovies, anchovy paste, fish sauce) Histamine (Scombroid Poisoning) lot dependant (see Table 2B) lot dependant (see Table 2B) 20 milligrams/ 100 grams 50 milligrams/ 100 grams
Fish and Fish Products - All other scombroid fish products (e.g. tuna, mackerel, mahi-mahi) fresh or frozen or in a hermetically sealed package Histamine (Scombroid Poisoning) lot dependant (see Table 2B) lot dependant (see Table 2B) 10 milligrams / 100 grams 50 milligrams/ 100 grams
Molluscan shellfish (edible portion) Saxitoxins (PSP) 1 0 80 micrograms/100 grams n/a
Domoic Acid (ASP) 1 0 20 micrograms /gram n/a
Okadaic Acid (OA) + Dinophysis Toxin (DTX)X1 + DTX2 + OA esters + DTX1 esters + DTX2 esters (Diarrhetic Shellfish Poison) 1 0 0.2 micrograms /gram (interim) n/a
Pectenotoxins: PTX (Paralytic Shellfish Poison)-1, PTX-2, PTX-3, PTX-4, PTX-6 and PTX-11 1 0 0.2 micrograms /gram n/a
Table 2B. Fish and Fish Products Histamine Sampling and Acceptance Number Table (Rows 1 and 2 of Table 2A)
Lot size when net weight is equal to or less than 1 kg Lot size when net weight is greater than 1 kg but not more than 4.5 kg Lot size when net weight is greater than 4.5 kg Sampling Parameter nFootnotei Sampling Parameter cFootnoteii
4,800 or less 2,400 or less 600 or less 6 0
4,801 - 24,000 2,401 - 15,000 601 - 2,000 13 1
24,001 - 48,000 15,001 - 24,000 2,001 - 7,200 21 2
48,001 - 84,000 24,001 - 42,000 7,201 - 15,000 29 3
84,001 - 144,000 42,001 - 72,000 15,001 - 24,000 48 4
144,001 - 240,000 72,001 - 120,000 24,001 - 42,000 84 6
more than 240,000 more than 120,000 more than 42,000 126 9
Table 3. Physical Standards (Extraneous Material) for Meat Products
Food Commodity Physical Hazard Sampling Parameter nFootnotei Sampling Parameter cFootnoteii Sampling Parameter mFootnoteiii Sampling Parameter MFootnoteiv
Mechanically separated meat Magnetic metal particles ≥ 2.0 millimeters 3 0 0/225 grams n/a
Heavy filth (bone) ≥ 2.0 millimeters 3 0 0/225 grams n/a
Date modified: