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Algeria - Export requirements for milk and dairy products

Eligible/ineligible product

Eligible

Product specifications

Microbiological requirements

Raw milk
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 3 X 105 3 X 106
Coagulase staphylococci positive 5 2 102 103
Thermotolerant coliforms 5 2 5 X 102 5 X 103
Salmonella 5 0 Absence in 25 mL -
Antibiotics 1 - Absence in 1 mL -
Listeria monocytogenes 5 0 100 -
Pasteurized milk and other pasteurized liquid dairy products
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 104 105
Enterobacteriaceae 5 0 10 -
Salmonella 5 0 Absence in 25 mL -
UHT milk and sterilized milk
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 0 10 / 0.1 mL -
Milk and whey powders
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Enterobacteriaceae 5 2 10 102
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Raw milk cheeses
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 104 105
Coagulase staphylococci positive 5 2 103 104
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Cheese Table Note 5
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 102 103
Coagulase staphylococci positive 5 2 102 103
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Cheese Table Note 6
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 102 103
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Raw milk cream
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 102 103
Coagulase staphylococci positive 5 2 103 104
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Pasteurized cream
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 10 102
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Ice cream and frozen dairy desserts
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 105 106
Coagulase staphylococci positive 5 2 10 102
Enterobacteriaceae 5 2 10 102
Enterobacteriaceae Table Note 7 5 2 50 5 X 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Raw butter
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 10 102
Coagulase staphylococci positive 5 2 102 103
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Pasteurised butter
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 10 102
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Concentrated butter
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 5 X 102 5 X 103
Coagulase staphylococci positive 5 0 Absence -
Total coliforms 5 0 Absence -
Salmonella 5 0 Absence in 25 g -
Fermented milk products (for example: leben, rayeb, etc.)
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Total coliforms 5 2 3 X 104 3 X 105
Thermotolerant coliforms 5 2 30 3 X 102
Coagulase staphylococci positive 5 2 3 X 102 3 X 103
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Yogurts (yoghurts) and dairy desserts
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Enterobacteriaceae 5 2 10 102
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Casein-caseinates
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 3 X 104 3 X 105
Coagulase staphylococci positive 5 0 Absence -
Total coliforms 5 0 Absence in 0.1 g -
Salmonella 5 0 Absence in 25 g -

Table Notes

Table Note 1

Number of units comprising the sample.

Return to table note 1  referrer

Table Note 2

Number of sample units giving values between m Table Note 3 and M Table Note 4.

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Table Note 3

Microbiological limit (colony forming unit per gram or per millilitre). The threshold limit, below which the product is considered of satisfactory quality. All results equal or below to this criteria are considered satisfactory.

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Table Note 4

Microbiological limit (colony forming unit per gram or per millilitre). Acceptability threshold limit beyond which the results are not considered satisfactory and the product is considered to be toxic.

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Table Note 5

Made from milk that has undergone a lower heat treatment than pasteurization, and ripened cheeses made from pasteurized milk or whey, or having undergone a heat treatment that is stronger than pasteurization.

Return to table note 5  referrer

Table Note 6

Unripened soft cheese (fresh cheese) made from pasteurized or heat-treated milk or whey, or having undergone a heat treatment that is stronger than pasteurization.

Return to table note 6  referrer

Table Note 7

This criterion applies to the stage of portioning in the retail trade, that is to say during the fractionation or handling for direct sale to the final consumer.

Return to table note 7  referrer

Maximum levels for chemical contaminants

Chemical Product Maximum level permitted
Antiseptics Powdered Milk Absence
PCB Powdered Milk 100 ng (per 1.0 g of fat)
Dioxin Powdered Milk 0.001 to 0.004 ng
(per 1.0 g of fat)
Iron Powdered Milk 10 ppm
Copper Powdered Milk 1.5 ppm
Maximum levels for radionuclides
Radionuclide Maximum level permitted (Bq/kg)
Americium 241 1
Plutonium 239 1
Cesium 134 202
Cesium 137 267
Iodine 131 67
Strontium 90 67

Production controls and inspection requirements

Documentation requirements

Certificate

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