List of microbiological tests listed in food hygiene norms in Japan

The items to be inspected are different for each food. Please refer to it when considering the inspection.
The list below is compiled by JNC Corporation based on food hygiene norms in Japan, and its contents are not guaranteed.
Please check with the following organizations before using.
Ministry of Health, Labor and Welfare website

Food type Food inspection items Microbial standards
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
  • 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
  • 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
  • Yeast and Mold
  • 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