Table 7.
Batch‐to‐batch microbiological analysis of the NF
| Parameter (unit) | Batch number | Analytical methods | ||||
|---|---|---|---|---|---|---|
| #6 | #7 | #8 | #9 | #10 | ||
| Total aerobic counts (30°C) (CFU/g of product) | 1,800 | < 100 | < 100 | 100 (est) | < 100 | XP V08‐034 |
| Escherichia coli (CFU/g of product) | ND | ND | ND | ND | ND | NF ISO 16649‐2 |
| Sulfite‐reducing anaerobic bacteria (46°C) (CFU/g of product) | < 10 | < 10 | < 10 | < 10 | < 10 | NF V 08–061 Boîte |
| Coagulase‐positive staphylococci (in 1 g of product) | ND | ND | ND | ND | ND | NF EN ISO 6888‐3 |
| Yeasts & moulds (CFU/g of product) | < 10 | < 10 | < 10 | < 10 | < 10 | NF V08‐059 |
| Salmonella (in 25 g of product) | ND | ND | ND | ND | ND | BKR 23/07–10/11 |
| Listeria monocytogenes (in 25 g of product) | ND | ND | ND | ND | ND | AES 10/03–09/00 |
| Vibrio potentially enteropathogenic (in 25 g of product) | ND | ND | ND | ND | ND | NF EN ISO 21872‐1 |
| Vibrio cholerae (in 25 g of product) | ND | ND | ND | ND | ND | NF EN ISO 21872‐1 |
| Vibrio parahaemolyticus (in 25 g of product) | ND | ND | ND | ND | ND | NF EN ISO 21872‐1 |
| Enterobacteriaceae (CFU/g of product) | < 10 | < 10 | < 10 | < 10 | < 10 | 3 M 01/06–09/97 |
| Bacillus cereus (CFU/g of product) | < 10 | < 10 | < 10 | < 10 | < 10 | BKR 23/06–02/10 |
| Water activity (25°C) | 0.501 | 0.422 | 0.416 | 0.417 | 0.454 | Dew point method |
NF: novel food; est: estimated; CFU: colony forming unit.