Lunch box , side dish, cooked food (fried eggs, fried food, etc.) |
- Aerobic bacteria
- E.coli
- Staphylococcus aureus
|
- Aerobic bacteria: 100,000 / g or less (standard flat plate)
- E.coli: Negative (in 0.01 g x 3, EC medium)
- Staphylococcus aureus: Negative (yolk-added mannitol salt agar medium)
|
Lunch box, side dish, non-heated food (salad, etc.) |
|
- Aerobic bacteria: 1,000,000 / g or less (standard flat plate)
|
Raw noodles |
- Aerobic bacteria
- E.coli
- Staphylococcus aureus
|
- Aerobic bacteria: 3,000,000 / g or less (standard flat plate)
- E.coli: Negative (in 0.01 g x 3, EC medium)
- Staphylococcus aureus: Negative (in 0.01 g x 2, mannitol salt agar medium with egg yolk)
|
Boiled noodles |
- Aerobic bacteria
- Coliforms
- Staphylococcus aureus
|
- Aerobic bacteria: 100,000 / g or less (standard plate)
- Coliforms: Negative (in 0.01 g x 2, desoxycholate medium)
- Staphylococcus aureus: Negative (in 0.01 g x 2, mannitol salt agar medium with egg yolk)
|
Raw noodles, ingredients (heated) |
- Aerobic bacteria
- E.coli
- Staphylococcus aureus
|
- Aerobic bacteria: 100,000 / g or less (standard flat plate)
- E.coli: Negative (in 0.01 g x 3, EC medium)
- Staphylococcus aureus: Negative (in 0.01 g x 2, mannitol salt agar medium with egg yolk)
|
Raw noodles, ingredients (unheated) |
|
- Aerobic bacteria: 3,000,000 / g or less (standard flat plate)
|
Western sweets |
- Aerobic bacteria
- Coliforms
- Staphylococcus aureus
|
- Aerobic bacteria: 100,000 / g or less (standard plate)
- Coliforms: Negative (in 0.1 g x 2, desoxycholate medium)
- Staphylococcus aureus: Negative (in 0.01 g x 2, mannitol salt agar medium with egg yolk)
|
Pickles sterilized by heating after filling |
|
- Mold: Negative (in 10 g, potato dextrose agar)
- Yeast: 1,000 / g or less (in 10 g, potato dextrose agar)
|
Overnight pickles (light pickles) |
- E.coli
- Vibrio parahaemolyticus
|
- E.coli: Negative (in 0.01 g x 3, EC medium)
- Vibrio parahaemolyticus: Negative (in 25 g, TCBS agar medium)
|
Manufacturing zone (Contaminated work area) |
- Aerobic bacteria(Falling bacteria)
|
- Number of falling bacteria: 100/5 minutes / ID 9 cm plate or less
|
Manufacturing zone (Semi-clean work area) |
- Aerobic bacteria(Falling bacteria)
|
- Number of falling bacteria: 50/5 minutes / ID 9 cm plate or less
|
Manufacturing zone (Clean work area) |
- Aerobic bacteria(Falling bacteria)
- Yeast and Mold
|
- Number of falling bacteria: 30/5 minutes / ID9 cm plate or less Number of falling
- Number of falling fungi: 10/20 minutes / ID9 cm plate or less
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