DEPARTMENT OF SCIENCE AND TECHNOLOGY-Caraga

REGIONAL STANDARDS AND TESTING LABORATORY

FDA Standards on Aerobic Plate Count (APC) and Coliform Count (CC) on Food Samples

Acceptable Count Level

FOOD SAMPLE TYPE

APC, cfu/g or CC, MPN/g or
cfu/mL MPN/mL

1. Milk Powders ( e.g. whole, nonfat

or filled milk, buttermilk, whey & whey
5 x 103
protein concentrate)(intended for
children more than 36 mos of age

2. Sweetened Condensed Milk 10 3 10

5. Pasteurized Milk 5 x 104 10 2

6. Pasteurized Cream 5 x 104 10 2
7. Yogurt and other fermented milk 10
8. Cheese and Cheese Products (e.g.
cottage cheese; soft and semi-soft 11
cheese)
9. Processed Cheese spread 10 4 10
4
11. Butter (whipped, pasteurized) 5 x 10 10
12. Butter made from unpasteurized
5 x 104 10
milk or milk products

13. Margarine 2.5 x 104

14.Ice Cream and Sherbet (plain and
10 4 10
flavored)
15. Ice Cream w/ added ingredients (
5 x 104 10
e.g. nuts, fruits, cocoa etc.
16. Flavored Ice (e.g. Ice Candy) 10 2 3
17. Cocoa Powder 10 4 1.8
18. Chocolate products 10 4 1.8
19. Chocolate Confectionaries ( 3
10 1.8
chocolate bars, blocks, bonbons)
20. Sugar Confectionaries ( Hard and
soft candies, toffees, caramel, 10 4 1.8
fondants, creams, nougats and pastes)
21. Fermented Vegetables, Ready-to-
3
Eat
22. Pasteurized Egg Products 2.5 x 104 10
3
23. Breakfast Cereals 10 10
2
24. Cereals/Creal Grain 10 10 2
25. Cultured Seeds and Grains 10 2
26. Flour, Corn meal, Corn grits,
10
Semolina
27. Soy Protein 10 2 10 2
28. Pasta Products and Noodles
10 3 10
Uncooked (wet & dry)
3
29. Starch 10 10
30.Frozen and Refrigerated Doughs 10 2 10

31. Baked Goods (microbiologically

sensitive types e.g. containing eggs & 10 4 50
dairy products)

32. Coated or Filled, Dried Shelf-

3
Stable Buiscuits

33. Meat Paste & Patè (heat treated) 10 4 10

48. Cold Cuts, Frozed & Chilled

10 5
hotdogs, Corned beef, Luncheon Meat

49. Fresh/Frozen Raw Chicken 5 x 105

50. Fresh Frozen Fish and Cold-
5 x 105
Smoked
51. Pre-Cooked Breaded fish 5 x 105
52. Frozen raw Crustaceans 10 6
53. Frozen Cooked Crustaceans 5 x 105
54. Cooked, Chilled and Frozen
10 5
Crabmeat
55. Fresh and Frozen Bivalve Molluscs 5 x 105

56. Dry Mixes for Soup and Sauces 10 4 10

58. Spices 10 4
59. Spices (Ready to Eat) 10 4 10 2
60. Salad Dressing ( e.g. Mayonnaise,
10
Thousand Island, Ranch, French)
61. Non Alcoholic Beverages (e.g.
Ready to Drink, Softdrink, Iced Tea, 10
Energy Drinks)
62. Frozen Juice Concentrate 10 2
63. Powdered Beverages ( e.g. Iced
3 x 103
Tea, powdered juices/mixes)
64. Powdered Infant Formula with/
without Lactic acid producing cultures 5 x 102 3
(intended fro 0-6 mos old)
65. Follow-up Formula/ Milk
Supplement (intended for infants 6
5 x 102 3
mos on and for young children 12-36
mos of age)
66. Dried and Instant Products
10 3 3
requiring reconstitution
67. Dried products requiring
reconstitution and boiling before 10 4 10
consumption
68. Cereal-based foods for infants 10 3 3

Prepared by:

LORENZ MAE L. LUGO

SRS-I
Department of Science and Technology-Caraga