Cooked meat and poultry Testing for hotels and restaurants.
The table below is intended to describe a microbiological testing program for cooked meat and poultry products served by hotels and restaurants—for example cooked chicken, beef, mutton/lamb, turkey, meat dishes, roasted meats, cooked minced meat, kebabs, curries, and other ready-to-eat (RTE) meat products.
The objective is to check overall hygiene, cooking/process control, post-cooking contamination, foodborne pathogens, and spoilage organisms. It is to be noted that the limits mentioned differ case to case.
| Food/Test Category | Microbial Parameters | Analysis Method | Limits |
| Cooked Meat,Poultry,etc | Standard Plate Count | ISO 4833-1:2013 / AOAC 990.12 | ≤10⁴–10⁵ CFU/g |
| Yeast/mould | ISO 6579-1:2017 / AOAC 2003.09 | Absent in 25 g | |
| Clostridium perfringens | ISO 15213-2:2023 ISO 11290-1:2017 / AOAC 2004.06 | Absent in 25 g | |
| Bacillus cereus | ISO 7932:2004 ISO 11290-1:2017 | <10² CFU/g | |
| Campylobacter | ISO 10272 series ISO 16649-2:2001 / AOAC 991.14 | <10² CFU/g | |
| Listeria monocytogenese | ISO 11290-1:2017 ISO 16654:2001 / AOAC 996.09 | Absent in 25 g | |
| Salmonella | ISO 6579-1:2017 ISO 6888-1:2021 / AOAC 975.55 | <10² CFU/g | |
| Coliform | ISO 4832:2006 / AOAC 991.14 | <10² CFU/g | |
| fecal coliform | ISO 7251:2005 | <10² CFU/g | |
| E. coli O157 | ISO 16649-2:2001 ISO 7937:2004 / AOAC 976.30 | <10² CFU/g | |
| E. coli | ISO 16649-2:2001 ISO 7932:2004 / AOAC 980.31 | <10³ CFU/g | |
| Staph. aureus | ISO 10272-1:2017 | Absent in 25 g (RTE) | |
| Coagulative Staphylococcus | ISO 6888-1:2021 ISO 21527-2:2008 / AOAC 997.02 | ≤10³ CFU/g | |
| Listeria | ISO 11290-1:2017 ISO 6888-1:2021 / AOAC 975.55 | <10² CFU/g | |
| Salmonella | ISO 6579-1:2017 ISO 4833-1:2013 / AOAC 990.12 | ≤10⁴–10⁵ CFU/g |