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Index, Product
Group
MAFAC,
CFU/g,
Microbiological Characteristics
Product portion (cm 3 , g) in which is not
admitted
max coliforms S.aureus Proteus pathogenic
organisms,
including
Moulds
(total)
CFU/g,
max
Comments
1
1.4.7.1.
2 3 4 5
Salmonella
6 7 8
Bakery products
(including pies
and pancakes
with fruit and
vegetable fillings)
1 x 1E3 1.0 1.0 - 25 50
In the version of Supplement No 2 approved by Resolution of RF Head State Sanitary Physician No 41
of April 15, 2003.
1.4.7.2.
Bakery products
with cheese and
cottage cheese
khachapuri,
pancakes
(including frozen
pancakes), etc.
1.4.7.3.
Bakery products
with butter cream
and scalded
cream
1.4.7.4.
Bakery products
with meat foods,
fish and sea
foods
1 x 1E3
5 x 1E3
1 x 1E3
1.0
0.01
1.0
1.0
1.0
1.0
Index, Product Group Parameters Maximum Admissible
Levels, mg/kg
Comments
1 2 3 4
1.4.8.
Toxic elements:
Round cracknels, lead
0.5
rusks, bread rods, arsenic
0.2
stick-like biscuits, etc. cadmium
0.1
mercury
0.02
Mycotoxins, pesticides According to p.1.4.4
1.4.9.
Flour confectionery
Radionuclides:
cesium-137
strontium-90
0.1
-
0.1
See p. “Sugar and Confectionary”
p.1.5.5
50
30
25
25
25
50
50
50
Bq/kg
same
Residual pesticides, which were in raw food products, should be monitored as well (see pp. 3.12,
3.13).