F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D S A F E F O O D AU S T R A L I A APPENDICES 199
Appendix 3: Limits for food processes
The following table is intended as a quick guide to limits to be achieved for some food
processes based on the control of commonly associated foodborne pathogens1. The
nature of the food and the full process used to produce it, as well as how it is packaged
and stored should be taken into consideration.
Process Critical limit Comment
Acidification pH < 4.6 Prevents the growth of pathogenic
microorganisms such as Clostridium
botulinum and Bacillus cereus.
Standard 2.3.1 — Fruit and
Vegetables specifies that fruit and
vegetables in brine, oil, vinegar or
water (other than commercially
canned) must not have a pH greater
than 4.6.
APPENDICES
NSW Food Authority’s Food Safety
Guidelines for the Preparation and
Display of Sushi provides guidance on
the acidification of sushi rice.
pH ≤4.2 Prevents the growth of Salmonella.
NSW Food Authority’s Food Safety
Guidelines for the Preparation of Raw
Egg Products provides guidance on
the acidification of raw egg products
such as mayonnaise and aioli.
Appendix 3: Limits for food processes
Canning low- 121°C for 3 mins Required for the elimination
acid food (or equivalent) of C. botulinum spores (12 D
(pH >4.6) process for proteolytic strains).
Confit See sous vide.
Cooking Core temperature of at Recommended to eliminate
least 75°C for poultry Salmonella and Campylobacter.
Core temperature of at 6D heat process for
least 75°C for stuffed, Listeria monocytogenes.
rolled, reformed or minced
meat products See Meat and Livestock Australia’s
Guidelines for the Safe Manufacture
of Smallgoods.
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Process Critical limit Comment
Cook/Chill2 The combination of heat treatment,
rapid chilling (to ≤ 5°C) and packaging
should ensure the product is safe for
the given shelf life.
See Cox and Bauler’s Cook Chill For
Foodservice and Manufacturing:
Guidelines for Safe Production,
Storage and Distribution (Cox &
Bauler, 2008) or PrimeSafe’s Shelf Life
and Labelling Requirements for Meat
Products.
Heat process of 70°C for 6D heat process for
2 minutes or heating to Listeria monocytogenes.
75°C (for refrigerated food
with a short shelf life < 10
APPENDICES
days)
Heat process of 90°C for 6D heat process for non-proteolytic
10 minutes (or equivalent) C. botulinum.
— for refrigerated foods
with an extended shelf life
>10 days
Chilling to ≤ 3°C The growth of non-proteolytic
C. botulinum is prevented at 3°C
and below. This temperature may
be required for storage of extended
shelf life cook chill foods where
processing and package conditions
Appendix 3: Limits for food processes
can support C. botulinum growth.
Cooling2 60°C to 21°C within 2 hrs, As per Standard 3.2.2 subclause 7(3).
then 21°C to 5°C within
the next 4 hrs Alternative cooling limits for cooked
bulk processed meat products are
provided in Appendix 5.
Drying aw < 0.85 Growth of pathogenic bacteria
controlled (aw 0.85 limit of growth
of Staphylococcus aureus in
salt conditions).
Standard 2.2.1 — Meat and Meat
Products requires food that is sold as
dried meat to have a water activity of
no more than 0.85.
Spoilage by most xerophilic fungi
prevented at aw 0.70–0.75.
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F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D S A F E F O O D AU S T R A L I A APPENDICES 201
Process Critical limit Comment
Fermenting pH limits will depend on Fermentation process may use
the particular food and bacteria, yeasts or moulds.
starter culture used. May Starter culture used should
need to be combined with result in adequate production of
other hurdles, such as aw acid to prevent growth of other
or refrigeration to achieve organisms present.
required preservation.
Standard 2.5.3 — Fermented
Milk Products requires the pH of
fermented milk or yoghurt to be
≤4.5.
Requirements for uncooked
comminuted fermented meat are
specified in Standard 4.2.3 – Primary
Production and Processing Standard
for Meat.
APPENDICES
Pasteurising Temperature/time limits Pasteurisation temperature and time
(thermal) depend on the food and equivalents for a 6D reduction of
target microorganism. non-proteolytic C. botulinum and for
L. monocytogenes are provided in
Cox and Bauler (2008).
72°C for 15 sec (or See Standard 4.2.4 —
equivalent) for milk Primary Production and Processing
Standard for Dairy Products.
64°C for 2.5 minutes See Standard 4.2.5 — Primary
for whole egg pulp Production and Processing Standard
for Eggs and Egg Products.
60°C for 3.5 minutes
Appendix 3: Limits for food processes
for liquid egg yolks
55°C for 9.5 minutes
for liquid egg white
Refrigeration ≤ 5°C
Sous vide 55°C minimum water Effective pasteurisation or cooking
temperature is achieved by holding food at
relatively low temperatures for an
optimum time.
A minimum temperature of 55°C is
recommended to prevent growth of
Clostridium perfringens.
See NSW Food Authority’s Sous
Vide — Food Safety Precautions for
Restaurants.
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Process Critical limit Comment
Sugar aw < 0.85 Concentrated sugar foods
concentration include jams, confectionery and
fruit concentrates.
Final aw of ≤ 0.75 inhibits mould
growth.
Vacuum and As per validated process Packaging materials should have
MAP packing — details will depend on good gas barrier properties.
the application.
See above for cook chill
foods.
aw = water activity
1. Factors affecting pathogen growth, survival and toxin production are described in the
APPENDICES
International Commission on Microbiological Specifications for Foods (ICMSF 1996).
2. Useful practical guidance for controlling foodborne pathogens, particularly in cook-
chill foods, is provided in Cox and Bauler 2008.
See Resources and References section for full reference information.
Appendix 3: Limits for food processes
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