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RS CXG 21: 1997
Principles and guidelines for the establishment and application of microbiological criteria related to foods
Abstract

These Principles and Guidelines are intended to provide a framework for national governments and food business
operators on the establishment and application of microbiological criteria that can be applied for food safety and other aspects
of food hygiene. Microbiological criteria established for the monitoring of the food processing environment are not in the scope
of this document. Microbiological criteria can be applied, but are not limited to, to the following:
• Bacteria, viruses, moulds, yeasts, and algae;
• Protozoa and helminths;
• Their toxins/metabolites; and
• Their markers associated with pathogenicity (e.g. virulence-related genes or plasmids) or other traits (e.g. anti-microbial
resistance genes) where/when linked to the presence of viable cells where appropriate.

General Information

CodeClassificationThemePagesPublisherAvailability
RS CXG 21: 1997CODEX STANDARDSFood technology12023 Version
Jul 2026		Available

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