Miscellaneous Food Products 199
Table 9–1 General Microbiological Quality of Miscellaneous Food Products
% Samples
No. of
Meeting
Products
Samples
Microbial Group/Target
Target
Reference
Frozen cream-type pies
465
APC: ≤10
4 /g
96
60
465
Fungi: 10
3 /g or less
98
60
465
Coliforms: <10/g
89
60
465
E. coli: 10/g or less
99
60
465
S. aureus: <25/g
99
60
465
0 salmonellae
100
60
Frozen breaded onion rings
(pre- or partially cooked)
1,590
APC 30
◦ C: 10
5 /g or less
99
66
1,590
MPN coliforms: <3/g
89
66
1,590
MPN E. coli: <3/g
99
66
1,590
MPN S. aureus: <10/g
99.6
66
Frozen tuna pot pies
1,290
APC 30
◦ C: 10
5 /g or less
97.6
66
1,290
MPN coliforms: 64/g or less
93
66
1,290
MPN E. coli: <3/g
97
66
1,290
MPN S. aureus: <10/g
98
66
Tofu (commercial)
60
APC: >10
6 /g
83
50
60
Psychrotrophs: <10
4 /g
83
50
60
Coliforms: <10
3 /g
67
50
60
S. aureus: <10/g
100
50
Dry food-grade gelatin
185
APC: 3.00
∗ or less/g
74
33
Delicatessen salads
764
Within Army and Air Force
44
12
Exchange Service
microbial limits
764
APC: 5.00
∗ or less/g
84
12
764
Coliforms: 1.00
∗ or less/g
78
12
764
Yeasts and molds: 1.30
∗
55
12
or less/g
764
“Fecal streptococci”: 1.00
∗ /g
77
12
764
Presence of S. aureus
9
1 2
764
Pres. of C. perfringens;
0
1 2
salmonellae
517
APC: 5.00
∗ or less/g
26–85
44
517
Coliforms: 2.00
∗ or less/g
36–79
44
517
S. aureus: 2.00
∗ or less/g
96–100
44
Retail trade salads
53
APC: >6.00
∗ /g
36
6
53
Coliforms: 2.00
∗ or less/g
57
6
53
Presence of S. aureus
39
6
Retail trade sandwiches
62
APC: >6.00
∗ /g
16
6
62
Coliforms: >3.00
∗ /g
12
6
62
Presence of S. aureus
60
6
Imported spices and herbs
113
APC: 6.00
∗ or less/g
73
23
114
Spores: 6.00
∗ or less/g
75
23
113
Yeasts/molds: 5.00
∗ or less/g
97
23
(continues)