List of microbiological tests listed in the Food Sanitation Law 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 the Food Sanitation Law in Japan, and its contents are not guaranteed.
Please check with the following Japanese organizations before using.
Ministry of Health, Labor and Welfare website

Food type Food inspection items Microbial standards
Soft drink
  • Coliforms
  • Coliforms: Negative (in 11.1 mL, LB medium)
Mineral waters (sterilization)
  • Coliforms
  • Coliforms: Negative (in 11.1 mL, LB medium)
Mineral water (unsterilized, CO2 pressure is 98kPa or more at 20 ℃)
  • Coliforms
  • 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
  • Salmonella: Negative (in 25 g)
Not sterilized egg (chicken eggs)
  • Aerobic bacteria
  • Aerobic bacteria: 1,000,000 / g or less
Dried meat products
  • E.coli
  • 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
  • Clostridium
  • 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
  • Coliforms: Negative (in 1 g x 3, BGLB medium)
Fish paste food
  • Coliforms
  • Coliforms: Negative (excluding surimi) (in 1 g x 3, BGLB medium)
Sugar, starch and spices used in fish paste products
  • Spore fungus
  • Spore fungus: 1,000 / g or less
Unfrozen boiled octopus
  • Vibrio parahaemolyticus
  • 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
  • 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
  • Vibrio parahaemolyticus (most probable number): 100 / g or less (alkaline peptone water, TCBS agar medium)
For raw oyster
  • Aerobic bacteria
  • E.coli
  • 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
  • E.coli
  • 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
  • Aerobic bacteria
  • (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
  • Aerobic bacteria: 4,000,000 / mL or less (direct solid microscopic examination)
Concentrated milk / non-fat concentrated milk
  • Aerobic bacteria
  • 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
  • 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
  • Coliforms: Negative (in 0.1 g x 2, desoxycholate medium)
Natural cheese
  • Listeria monocytogenes
  • 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)