Volumes 1-3
November 2006
Microbiological Methods Committee
Microbiology Evaluation Division
Bureau of Microbial Hazards, Food Directorate,
Health Products and Food Branch,
Health Canada
Postal Locator: 2204A1
Ottawa, Ontario K1A 0L2
E-mail: Don_Warburton@hc-sc.gc.ca
Help on accessing alternative formats, such as Portable Document Format (PDF), Microsoft Word and PowerPoint (PPT) files, can be obtained in the alternate format help section.
The following information is applicable to all methods that detect bacteria in food, food ingredients and environmental samples and should be used with these methods. The purpose of this revised Appendix is to provide additional information and replaces Appendix A, dated January 1993.
To further clarify this recommendation, temperatures greater than 37°C should be maintained within 0.5°C.