Soft drink |
|
- Coliforms: Negative (in 11.1 mL, LB medium)
|
Mineral waters (sterilization) |
|
- Coliforms: Negative (in 11.1 mL, LB medium)
|
Mineral water (unsterilized, CO2 pressure is 98kPa or more at 20 ℃) |
|
- Coliforms: Negative (in 11.1 mL, LB medium)
|
Mineral water (unsterilized, CO2 pressure is less than 98 kPa at 20 ° C) |
- Coliforms
- Enterococci
- Pseudomonas aeruginosa
|
- Coliforms: Negative (in 11.1 mL, LB medium)
- Enterococci: Negative (in 11 mL)
- Pseudomonas aeruginosa: Negative (in 11 mL)
|
Powdered soft drin (Without adding lactic acid bacteria) |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 3,000 / g or less (standard plate)
- Coliforms: Negative (in 1.11 g, LB medium)
|
Powdered soft drink (Adding lactic acid bacteria) |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria (Without lactic acid bacteria): 3,000 / g or less (standard plate)
- Coliforms: Negative (in 1.11 g, LB medium)
|
Ice snow |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria (melted water): 100 / mL or less (standard plate)
- Coliforms (melted water): Negative (in 11.111 mL, LB medium)
|
Frozen dessert |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria (melted water): 10,000 / mL or less (standard plate)
- Coliforms (melted water): Negative (in 0.1 mL x 2, desoxycholate medium)
|
Sterilized egg (chicken egg) |
|
- Salmonella: Negative (in 25 g)
|
Not sterilized egg (chicken eggs) |
|
- Aerobic bacteria: 1,000,000 / g or less
|
Dried meat products |
|
- E.coli: Negative (in 0.1 g x 5, EC medium)
|
Unheated meat products |
- E.coli
- Staphylococcus aureus
- Salmonella
|
- E.coli (most probable number): 100 / g or less (EC medium)
- Staphylococcus aureus: 1,000 / g or less (mannitol salt agar medium with egg yolk)
- Salmonella spp.: Negative (in 25 g, EEM bouillon enrichment method + MLCB or DHL medium)
|
Specified heated meat products |
- E.coli
- Staphylococcus aureus
- Salmonella
- Clostridium
|
- E.coli (most probable number): 100 / g or less (EC medium)
- Staphylococcus aureus: 1,000 / g or less (Egg yolk-added mannitol salt agar medium)
- Clostridium spp.: 1,000 / g or less (Clostridium medium)
- Salmonella spp.: Negative (in 25 g, EEM bouillon enrichment method + MLCB or DHL medium)
|
Heated meat products sterilized after being placed in containers and packaging |
|
- Coliforms: Negative (in 1 g x 3, BGLB medium)
- Clostridium spp.: 1,000 / g or less (Clostridium medium)
|
Heated meat products After heating, put in containers and packaging |
- E.coli
- Staphylococcus aureus
- Salmonella
|
- E.coli: Negative (in 0.1 g x 5, EC medium)
- Staphylococcus aureus: 1,000 / g or less (mannitol salt agar medium with egg yolk)
- Salmonella spp.: Negative (in 25 g, EEM bouillon enrichment method + MLCB or DHL medium)
|
Whale meat products |
|
- Coliforms: Negative (in 1 g x 3, BGLB medium)
|
Fish paste food |
|
- Coliforms: Negative (excluding surimi) (in 1 g x 3, BGLB medium)
|
Sugar, starch and spices used in fish paste products |
|
- Spore fungus: 1,000 / g or less
|
Unfrozen boiled octopus |
|
- Vibrio parahaemolyticus: Negative (in 25 g, TCBS agar medium)
|
Frozen boiled octopus |
- Aerobic bacteria
- Coliforms
- Vibrio parahaemolyticus
|
- Aerobic bacteria: 100,000 / g or less (standard plate)
- Coliforms: Negative (in 0.01 g x 2, desoxycholate medium)
- Vibrio parahaemolyticus: Negative (in 25 g, TCBS agar medium)
|
Boiled crab but not frozen |
|
- Vibrio parahaemolyticus: Negative (in 25 g, TCBS agar medium)
|
Frozen boiled crab |
- Aerobic bacteria
- Coliforms
- Vibrio parahaemolyticus
|
- Aerobic bacteria: 100,000 / g or less (standard plate)
- Coliforms: Negative (in 0.01 g x 2, desoxycholate medium)
- Vibrio parahaemolyticus: Negative (in 25 g, TCBS agar
medium)
|
For raw fresh seafood |
|
- Vibrio parahaemolyticus (most probable number): 100 / g or less (alkaline peptone water, TCBS agar medium)
|
For raw oyster |
|
- Aerobic bacteria: 50,000 / g or less (standard flat plate)
- E.coli (most probable number): 230 / 100g or less (EC medium)
|
For raw oyster (bare meat) |
- Aerobic bacteria
- E.coli
- Vibrio parahaemolyticus
|
- Aerobic bacteria: 50,000 / g or less (standard flat plate)
- E.coli (most probable number): 230 / 100g or less (EC medium)
- Vibrio parahaemolyticus (most probable number): 100 / g or less (alkaline peptone water, TCBS agar medium)
|
Unheated frozen food |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 100,000 / g or less (standard plate)
- Coliforms: Negative (in 0.01 g x 2, desoxycholate medium)
|
Frozen food taken after heating
(Heated just before freezing)
|
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 100,000 / g or less (standard plate)
- Coliforms: Negative (in 0.01 g x 2, desoxycholate medium)
|
Frozen food taken after heating
(Other than heating just before freezing)
|
|
- Aerobic bacteria: 3,000,000 / g or less (standard flat plate)
- E. coli: Negative (in 0.01 g x 3, EC medium)
|
Frozen fresh seafood for raw consumption |
- Aerobic bacteria
- Coliforms
- Vibrio parahaemolyticus
|
- Aerobic bacteria: 100,000 / g or less (standard plate)
- Coliforms: Negative (in 0.01 g x 2, desoxycholate medium)
- Vibrio parahaemolyticus (most probable number): 100 / g or less (alkaline peptone water, TCBS agar medium)
|
Pressurized heat sterilized food in containers and packaging |
|
- (1) Constant temperature test: Keep the container and packaging at 35.0 ° C for 14 days, and do not show any swelling or leakage.
- (2) Bacterial test: Negative (in 1 mL x 5, TGC medium, constant temperature tested sample)
|
Ice cream |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 100,000 / mL or less (standard plate)
- Coliforms: Negative (in 0.1 g x 2, desoxycholate medium)
|
Ice milk |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 50,000 / mL or less (standard plate)
- Coliforms: Negative (in 0.1 g x 2, desoxycholate medium)
|
Lacto ice |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 50,000 / mL or less (standard plate)
- Coliforms: Negative (in 0.1 g x 2, desoxycholate medium)
|
Raw milk / raw goat milk |
|
- Aerobic bacteria: 4,000,000 / mL or less (direct solid microscopic examination)
|
Concentrated milk / non-fat concentrated milk |
|
- Aerobic bacteria: 100,000 / mL or less (standard flat plate)
|
Milk / pasteurized goat milk |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 50,000 / mL or less (standard plate)
- Coliforms: Negative (in 1.11 mL x 2, BGLB medium)
|
Special milk |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 30,000 / mL or less (standard plate)
- Coliforms: Negative (in 1.11 mL x 2, BGLB medium)
|
Ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 50,000 / mL or less (standard plate)
- Coliforms: Negative (in 1.11 mL x 2, BGLB medium)
|
Cream |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 100,000 / mL or less (standard plate)
- Coliforms: Negative (in 1.11 mL x 2, BGLB medium)
|
Evaporated milk |
|
- Aerobic bacteria: 0 / g or less (standard flat plate)
|
Sweetened milk, whole milk powder, etc. |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 50,000 / g or less (standard plate)
- Coliforms: Negative (in 0.111 g x 2, BGLB medium)
|
Butter / processed cheese |
|
- Coliforms: Negative (in 0.1 g x 2, desoxycholate medium)
|
Natural cheese |
|
- Listeria: Negative (in 25 g, EB medium enrichment + Oxfoed or PALCAM agar medium)
|
Milk beverage |
- Aerobic bacteria
- Coliforms
|
- Aerobic bacteria: 30,000 / mL or less (standard plate)
- Coliforms: Negative (in 1.11 g x 2, BGLB medium)
|
Fermented milk |
- Lactic acid bacteria or Yeast
- Coliforms
|
- Lactic acid bacteria or yeast: 10,000,000 / ml or more
- Coliforms: Negative (in 0.1 mL (g) x 2, desoxycholate medium)
|
Lactic acid drink (Solid content 3% or more) |
- Lactic acid bacteria or Yeast
- Coliforms
|
- Lactic acid bacteria or yeast: 10,000,000 / ml or more
- Coliforms: Negative (in 0.1 mL (g) x 2, desoxycholate medium)
|
Lactic acid drink (Solid content less than 3%) |
- Lactic acid bacteria or Yeast
- Coliforms
|
- Lactic acid bacteria or yeast: 1,000,000 / ml or more
- Coliforms: Negative (in 0.1 mL (g) x 2, desoxycholate medium)
|