Published
The latest update of the Compendium of Microbiological Criteria for Food is now live, with new chapters providing targeted guidance for the seafood sector and emerging cell-cultured foods.
The compendium is a practical reference for food businesses and regulators, containing nationally consistent microbiological criteria for ready-to-eat foods and specific commodities, along with advice on environmental monitoring.
Updated periodically, it supports the implementation of chapters 3 and 4 of the Food Standards Code and helps drive consistent food safety outcomes across Australia.
Developed in collaboration with regulatory and industry experts, the seafood chapter provides best practice advice on managing key microorganisms, microbiological criteria and process hygiene for ready-to-eat seafood, shellfish and other seafood.
The new cell-cultured food chapter sets out agreed microbiological criteria to support the safe production of these innovative products. These criteria were developed in consultation with industry and experts through Application A1269 on cell-cultured quail.