Algeria - Export requirements for milk and dairy products

Eligible/ineligible product

Eligible

All dairy products

Product specifications

Microbiological requirements

Raw milk
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	-

Pasteurized milk and other pasteurized liquid dairy products
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	-

UHT milk and sterilized milk
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	-

Milk and whey powders
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	-

Raw milk cheeses
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	-

Cheese^{Table Note 5}
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	-

Cheese^{Table Note 6}
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	-

Raw milk cream
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	-

Pasteurized cream
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	-

Ice cream and frozen dairy desserts
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	-

Raw butter
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	-

Pasteurised butter
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	-

Concentrated butter
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	-

Fermented milk products (for example: leben, rayeb, etc.)
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	-

Yogurts (yoghurts) and dairy desserts
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	-

Casein-caseinates
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.

Return to table note 1 referrer

Table Note 2

Number of sample units giving values between m^{Table Note 3} and M^{Table Note 4}.

Return to table note 2 referrer

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.

Return to table note 3 referrer

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.

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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.

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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.

Return to table note 6 referrer

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.

Return to table note 7 referrer

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

Maximum levels for radionuclides
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.

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Date modified:: 2018-03-09

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