On December 18, 2024, Health Canada officially published the Microbiological Standard Table for Food, which is published and maintained by Health Canada and has been incorporated by reference into Chapter 30 of Part B of the Food and Drug Regulations. This standard table is a comprehensive integration of all previous microbial regulatory standards in the Food and Drug Code and is intended to provide a uniform and authoritative frame of reference.

The Canadian Microbiological Standards Table covers two sections: the definition of terms and the detailed food microbiological Standards table.

1. In the definition of terms, the following key terms are defined: n (number of samples), c (acceptable level), m (maximum possible level), M (unqualified level), Lot (lot), ACC (aerobic colony count), CFU (colony forming unit), MPN (most likely number), which provides the basis for understanding and applying the standard.

2. The Food microbial standard table sets strict microbial limits for dairy products, cocoa products, chocolate products, mineral water, pre-packaged ice, frog legs and other food types, including the limits of various microorganisms such as aerobic bacteria, Escherichia coli, Salmonella and coliform.

In addition, the "Table of Reference Methods for Food Microbiology" and the relevant requirements for determining the equivalence of food microbial analysis methods in Canada stipulate the analysis methods and requirements for microorganisms in food, providing an effective guarantee for the accurate implementation of food microbial standards and food safety.