Egg Testing (Cooked, Boiled, Fried) for Hotels and Restaurants.
| Food/Test Category | Microbial Parameters | Analysis Method | Limits |
| Eggs Testing (Cooked, boil, fried, etc.) | Standard Plate Count | AOAC 990.12/ ISO 4833-1:2013 | ≤10⁵ CFU/g |
| Salmonella | AOAC 2003.09/ ISO 6579-1:2017 | Absent in 25 g | |
| E. Coli | AOAC 991.14/ ISO 16649-2:2001 | <10 CFU/g | |
| Listeria spp. | AOAC 2004.06/ ISO 11290-1:2017 | Absent in 25 g | |
| Coagulative Staphylococcus | AOAC 975.55/ ISO 6888-1:2021 | <10² CFU/g | |
| Staph. aureus | AOAC 975.55/ ISO 6888-1:2021 | <10² CFU/g | |
| E. coli O 157:H | AOAC 2000.14/ ISO 16654:2001 | Absent in 25 g | |
| Coliform | AOAC 991.14/ ISO 4832:2006 | <10² CFU/g | |
| Listeria monocytogenes | AOAC 2004.06/ ISO 11290-1:2017 | Absent in 25 g | |
| Yeast/mold | AOAC 997.02/ ISO 21527-1:2008 | ≤10² CFU/g |