German to Polish Other Food & Drink

Parameter Target value/ g Maximum value/ g Method(if possible: according to ASU) Frequency/Samples
Total aerobic bacteria count 1,0 * 106 ASU L06.00-18 Min. 1 Muster 2 * / Jahr
E. coli 1,0 * 101 1,0 * 102 ASU L06.00-36 Min. 1 Muster 2 * / Jahr
Enterobacteriaceae 1,0 * 102 1,0 * 103 ASU L06.00-24 Min. 1 Muster 2 * / Jahr
Staphylococcus aureus 1,0 * 101 1,0 * 102 ASU L00.00-55 Min. 1 Muster 2 * / Jahr
Lactic bacteria 1,0 * 106 ASU L06.00-35 Min. 1 Muster 2 * / Jahr
Salmonella spp. n.n in 25 g n.n in 25 g ASU L00.00-20 Min. 1 Muster 2 * / Jahr
Listeria monocytogenes n.n in 25 g n.n in 25 g ASU L00.00-32 Min. 1 Muster 2 * / Jahr

The target and maximum values are according to the recommendations of the German Society for Hygiene and Microbiology (DGHM) for sliced cooked sausage products.
If the target values for total aerobic bacteria count and lactic bacteria are exceeded, a sensory evaluation of the product is mandatory. If the maximum values for the other parameters are exceeded the product has failed the test.