Algeria - Export requirements for milk and dairy products
Eligible/ineligible product
Eligible
- All dairy products
Product specifications
Microbiological requirements
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Aerobic microorganisms at 30°C | 5 | 2 | 3 X 105 | 3 X 106 |
Coagulase staphylococci positive | 5 | 2 | 102 | 103 |
Thermotolerant coliforms | 5 | 2 | 5 X 102 | 5 X 103 |
Salmonella | 5 | 0 | Absence in 25 mL | - |
Antibiotics | 1 | - | Absence in 1 mL | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Aerobic microorganisms at 30°C | 5 | 2 | 104 | 105 |
Enterobacteriaceae | 5 | 0 | 10 | - |
Salmonella | 5 | 0 | Absence in 25 mL | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Aerobic microorganisms at 30°C | 5 | 0 | 10 / 0.1 mL | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Enterobacteriaceae | 5 | 2 | 10 | 102 |
Coagulase staphylococci positive | 5 | 2 | 10 | 102 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Escherichia coli | 5 | 2 | 104 | 105 |
Coagulase staphylococci positive | 5 | 2 | 103 | 104 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Escherichia coli | 5 | 2 | 102 | 103 |
Coagulase staphylococci positive | 5 | 2 | 102 | 103 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Escherichia coli | 5 | 2 | 102 | 103 |
Coagulase staphylococci positive | 5 | 2 | 10 | 102 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Escherichia coli | 5 | 2 | 102 | 103 |
Coagulase staphylococci positive | 5 | 2 | 103 | 104 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Escherichia coli | 5 | 2 | 10 | 102 |
Coagulase staphylococci positive | 5 | 2 | 10 | 102 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Aerobic microorganisms at 30°C | 5 | 2 | 105 | 106 |
Coagulase staphylococci positive | 5 | 2 | 10 | 102 |
Enterobacteriaceae | 5 | 2 | 10 | 102 |
Enterobacteriaceae Table Note 7 | 5 | 2 | 50 | 5 X 102 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Escherichia coli | 5 | 2 | 10 | 102 |
Coagulase staphylococci positive | 5 | 2 | 102 | 103 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Escherichia coli | 5 | 2 | 10 | 102 |
Coagulase staphylococci positive | 5 | 2 | 10 | 102 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Aerobic microorganisms at 30°C | 5 | 2 | 5 X 102 | 5 X 103 |
Coagulase staphylococci positive | 5 | 0 | Absence | - |
Total coliforms | 5 | 0 | Absence | - |
Salmonella | 5 | 0 | Absence in 25 g | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Total coliforms | 5 | 2 | 3 X 104 | 3 X 105 |
Thermotolerant coliforms | 5 | 2 | 30 | 3 X 102 |
Coagulase staphylococci positive | 5 | 2 | 3 X 102 | 3 X 103 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Enterobacteriaceae | 5 | 2 | 10 | 102 |
Coagulase staphylococci positive | 5 | 2 | 10 | 102 |
Salmonella | 5 | 0 | Absence in 25 g | - |
Listeria monocytogenes | 5 | 0 | 100 | - |
Criteria | n Table Note 1 | c Table Note 2 | m Table Note 3 | M Table Note 4 |
---|---|---|---|---|
Aerobic microorganisms at 30°C | 5 | 2 | 3 X 104 | 3 X 105 |
Coagulase staphylococci positive | 5 | 0 | Absence | - |
Total coliforms | 5 | 0 | Absence in 0.1 g | - |
Salmonella | 5 | 0 | Absence in 25 g | - |
Table Notes
- Table Note 1
-
Number of units comprising the sample.
- Table Note 2
-
Number of sample units giving values between m Table Note 3 and M Table Note 4.
- Table Note 3
-
Microbiological limit (colony forming unit per gram or per millilitre). The threshold limit, below which the product is considered of satisfactory quality. All results equal or below to this criteria are considered satisfactory.
- Table Note 4
-
Microbiological limit (colony forming unit per gram or per millilitre). Acceptability threshold limit beyond which the results are not considered satisfactory and the product is considered to be toxic.
- Table Note 5
-
Made from milk that has undergone a lower heat treatment than pasteurization, and ripened cheeses made from pasteurized milk or whey, or having undergone a heat treatment that is stronger than pasteurization.
- Table Note 6
-
Unripened soft cheese (fresh cheese) made from pasteurized or heat-treated milk or whey, or having undergone a heat treatment that is stronger than pasteurization.
- Table Note 7
-
This criterion applies to the stage of portioning in the retail trade, that is to say during the fractionation or handling for direct sale to the final consumer.
Maximum levels for chemical contaminants
- Products must be manufactured from milk free from residues, antibiotics, hormones, pesticides or any other substance known to be injurious to health, pursuant to the existing regulations.
Chemical | Product | Maximum level permitted |
---|---|---|
Antiseptics | Powdered Milk | Absence |
PCB | Powdered Milk | 100 ng (per 1.0 g of fat) |
Dioxin | Powdered Milk | 0.001 to 0.004 ng (per 1.0 g of fat) |
Iron | Powdered Milk | 10 ppm |
Copper | Powdered Milk | 1.5 ppm |
Radionuclide | Maximum level permitted (Bq/kg) |
---|---|
Americium 241 | 1 |
Plutonium 239 | 1 |
Cesium 134 | 202 |
Cesium 137 | 267 |
Iodine 131 | 67 |
Strontium 90 | 67 |
Production controls and inspection requirements
- The manufacturer's monitoring plans must be able to demonstrate that the relevant microbiological specifications (see Microbiological requirements) are being met.
- The analysis for microbiological parameters must be performed for each lot.
- For anaerobic sulphite-reducing microorganisms at 46°C, please note that analysis must be performed at 33°C and also at 55°C. If analyses cannot be done at 46°C, then two (2) tests at 33°C and also at 55°C will be required.
Documentation requirements
Certificate
- Health certificate for the export of milk and milk products to Algeria
- It is the responsibility of the exporter to ensure that the certificate is accompanied by the bacteriological analyses as per the note at the bottom of the certificate.
- The exporter must provide Canadian Food Inspection Agency (CFIA) with the appropriate certificates of analysis and any applicable documentation (official documentation from the competent authorities) for the imported foreign ingredients.
- Date modified: