Last updated on 14 June 2010

Microbiological criteria

Regulation (EC) 2073/2005 on Microbiological Criteria has applied to food of animal origin from 1 January 2006. They include carcass testing requirements, including criteria for salmonella for red meat and poultry carcasses.

For slaughterhouses, process hygiene criteria should be used to ensure the production processes are operating properly, specifically:

For red meat slaughterhouses:

  • aerobic colony count (also known as Total Viable Count, TVC) and Enterobacteriaceae on cattle, sheep, goats, horses and pig carcasses
  • salmonella on cattle, sheep, goats, horses, pig carcasses

For poultry slaughterhouses:

  • salmonella on broiler and turkey carcasses

A chapter on the Microbiological Criteria Regulations is included in Part 3 of the Guide to food hygiene and other regulations for the UK meat industry (also known as the Meat Industry Guide, or MIG). Part 3 of the guide, and the full guide, can be found via the links below. See also www.ukmeat.org.