Table 1. Comparison of the microbiological limits for carcasses and meat in different countries

Country	Products	Aerobic plate count	E. coli	Institute	Type
Korea	Carcasses (cattle, sheep)	≤1.0 × 105 CFU/cm2	≤102 CFU/cm2	Ministry of Food and Drug Safety 2014-135	Guideline
	Carcasses (pigs)		≤104 CFU/cm2
	Carcasses (chicken, duck)		≤103 CFU/cm2
	Meat (cattle, sheep)	≤1.0 × 107 CFU/g	≤103 CFU/g
	Meat (pigs, chicken, duck)		≤104 CFU/g
USA	Carcasses (steers, heifers, cows, bulls)	-	≤102 CFU/cm2	Food Safety and Inspection Service, Electronic code of federal regulations	Standard
	Carcasses (broiler)	-	≤103 CFU/cm2
	Carcasses (swine)	-	≤104 CFU/cm2
Japan	Meat	≤5.0 × 106 CFU/g	Negative	FCOOP	Self -standard
	Poultry meat	≤5.0 × 106 CFU/g	-
	Raw meat	≤5.0 × 105 CFU/g	Negative	Kinkicoop	Self-standard
	Meat	≤5.0 × 106 CFU/g	Negative
	Meat	≤3.0 × 106 CFU/g	Negative	Kobecoop	Self -standard
	Raw meat	≤3.0 × 106 CFU/g	-	UCOOP	Self- standard
	Meat	≤1.0 × 107 CFU/g	-
Australia	Meat	≤106 CFU/cm2 or g	≤103 CFU/cm2 or g	Meat Standards Committee AS 4696:2007	Guideline
European Union	Carcasses (cattle, sheep, horses)	≤5.0 Log CFU/cm2	≤2.5 Log CFU/cm2	Commission Regulation (EC) No 2073/2005	Standard
	Carcasses (pigs)		≤3.0 Log CFU/cm2
	Meat (MSM)1)	≤5.0 × 106 CFU/g	≤500 CFU/g
ICMSF2)	Meat	≤1.0 × 107 CFU/cm2 or g	-	International Commission on Microbiological Specifications for Foods	Guideline
FAO3)	Meat	≤105 CFU/cm2	≤103 CFU/cm2	United Nations Food and Agriculture Organization	Guideline