ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

Ministry of Planning
Central Organization
Republic of Iraq IQS: 2270-10/2006
for Standardization &
Quality Control

STANDARD NUMBER

(2770-10)

MICROBIOLOGICAL LIMITS IN FOOD / PART 10

GRAINS AND THEIR PRODUCTS

English translation
For information only
The original standard in Arabic remains the reference

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

Introduction
Given the importance of grains and their products as the main staple food in addition to its
connection to the raw materials for the manufacture of many food and to maintain the
health and safety to consumers and ensure the quality of the finest was the preparation of
this part of the specification were discussed by the Technical Committee of the
microbiological limits in foods.

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

COSQC clarification 8: 2023

Microbiological requirements of Bread tortilla brand (MERSIN) shall be as per STR Food
No. 185 as the following:

Test CFU/g
Salmonella Spp. Absent
Escherichia coli < 1x101
Bacillus Cereus < 1x101

COSQC clarification 7: 2022

Microbiological requirements of Bread crumbs / brand Fulla / Jordanian origin shall be as
per STR Food No. 182 as the following:

Test CFU/10g
Salmonella Absent
Total Coliforms < 1x101
Yeasts and mold < 1x101
Staph.aureus Nil

COSQC clarification 6: 2020

Microbiological requirements of White Oat – Quik Cooking (brand Sahha - Czech republic)
shall be as per STR Food No.157 as the following:

Test CFU/g
Total plate count < 1x105
Coliform < 1x103
Molds < 1x103

COSQC clarification 5: 2019

Microbiological requirements of Gluten free mix (brand Pearl) shall be as per STR Food
No.144 as the following:

Test CFU/10g
Thermophilic spore- ≤125
forming bacteria
Acid spore-forming & non ≤ 15
Gassing bacteria
Sulphite -Reducing spore- ≤5
forming bacteria
Yeasts & Molds Absent

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

COSQC clarification 4: 2019

Microbiological requirements of Pizza flour mix (brand Kuwait flour mills and bakeries Co.-
Kuwait) shall be as per STR Food No.132 as the following:

Test CFU/g
Total plate count ≤ 1x105
Total coliforms ≤ 1x102
Salmonella Absent in 25g
Bacillus Cereus ≤ 1x 104
Staphylococcus aureus ≤ 1x102
Clostridium Perfringens ≤ 1x102
Yeasts & Molds ≤ 1x 104

COSQC clarification 3: 2017

Microbiological requirements of Bread crumbs (brand American Garden) shall be as per
STR Food No.40 as the following:

Test CFU/g
Total plate count ≤ 1x105
Total coliforms ≤ 1x102
Salmonella Nil
Staphylococcus aureus Nil
E. coli Nil
Yeasts & Molds ≤ 5x 104

COSQC clarification 2: 2017

Microbiological requirements of Dumpling Mix with yeast (brand Teeba al Jabal) shall be
as per STR Food No.38 as the following:

Test CFU/g
Total plate count ≤ 1000
Total coliforms ≤ 100
Fecal coliform Nil
Salmonella Nil
Staphylococcus aureus Nil
Sulfite reducing anaerobic ≤ 10
bacteria
Yeasts & Molds ≤ 1000

Microbiological requirements of Burgul with vermicelli (brand Teeba al Jabal) shall be as

per STR Food No.39 as the following:

Test CFU/g
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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

Total plate count ≤ 100

Total coliforms ≤1
Salmonella Nil
Yeasts ≤ 10
Molds ≤ 100

Amendment 4:2016
1-Table (10-1) Microbiological limits and the type of tests and sampling for crude grain
Product Test Testing Number of samples Microbiological Limits CFU
strategy tested /1g
n c m M
Crude
Grain:
Wheat Number of
Barley molds and 3 5 2 1x102 1x105
Corn yeast
Sorghum
Others
Rice Total
3 5 2 1x102 1x103
coliform/TC
Fecal
2 5 0 0 -
coliform/FC
Yeast and
3 5 2 1x102 1x104
molds
2- Adding to clause 5 the following references : Codex 198

Amendment 3:2015
Table (10-1) Microbiological limits and the type of tests and sampling for crude grain
Product Test Testing Number of Microbiological Limits
strategy samples tested CFU / 1 g
n c m M
Crude
Grain:
Wheat
Number
Barley
of molds 3 5 2 1x102 1x105
Rice
and yeast
Corn
Sorghum
Others

COSQC clarification 1: 2014

Microbiological requirements of Spray dried malt extract shall be as per STR Food
No.1 as the following:

Test CFU/g
Total count ≤ 4000
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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

Coliforms ≤ 100
Yeasts ≤ 100
Molds ≤ 100

1 Scope

This part of the specification microbiological limits for grain and its products are
set in the tables for each one them and included every type of product and the
nature of the tests to be performed and the number of limited samples and that
allowed the presence of limited, of microorganisms limits, in addition to necessary
to conduct tests to investigate microorganisms pathogenic that’s leading to the
damage (and / or their toxins) when you need that

2 Grains (raw material): This includes the raw grain crops wheat, barley, maize,
sorghum, rice and other cereals.
2.1 Microbiological Limits
As a confirmed in table (10-1)
2.2 Sampling
As a confirmed in table (10-1)
2.3 Method of taking samples
2.3.1 Sea Cargo
A- Take parts (Icrements) partially during the unloading
B- If the shipment is fixed (before the start of unloading) take the parts from
several areas then take other parts when unloading at intervals.
2.3.2 Trains and cargo containers
A - Taken every vehicle or container separately from the other.
B – Take the part from all depths by (Cylindrical Sample) as follow:
• Load capacity up to 15 tons, take the samples from five are of the media and deep
(50 cm) from every direction, as in Figure

5 5
5 5 5

• 15-30 tons load models taken from eight areas, as in Figure 0

5 5 5
5 5

5 5 5

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

• Load capacity of 30-50 tons of models taken from eleven areas as in Figure
5 5 5 5

5 5 5

5 5 5 5
if there is difficulty in taking the samples its possible to take it as parts Increments at
intervals during the unloading process.
2.3.3 Shipment of grains packed in bags:
Parts taken from different areas (top, middle, and bottom), and its taking by the
sample tube for bags (Trier) and as follows: -
Shipment (bags) Number of bags that must taking as samples
Up to 10 from each bag
11-100 10 (randomly)
More than 100 square root of the total number
(approximately) and then use the
Table No. (10-2)

Example: If the number of units in the shipment (N) ranging between 197-225
then the number of units to be taken should be as samples (n) is equal to 15, and
dividing the number of samples in total shipment on the number of units of the
samples to be taken at the table to get the places you must take at the bags from it.

2.4 Sample Preparation

2.4.1 BULK sample
Mix the parts well when its not packed before.
2.4.2 Laboratory sample: if the sample of BUIK resulting from mixing parts not packed
before, it must be divided to smaller units by using the Divider device that will divide
the samples.
2.4.3 Used volumes of incoming forms as shown below and all the grain and in case you
need to take smaller models or larger identifies it as a type of test to be conducted.
LOT PART (MAX) BUIK SAMPLE (MAX) LABORATORY SAMPLE
Up to 500 1 kg 100 kg 5 kg
For shipments that number of units is more than 10,000 then the numbers of units
that must be taken as samples:
(n) = square root of total number of units in the shipment rounded to the highest
correct number
2.5 Microbiological Limits

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

2.5.1 Number of Moulds

Follow the method mentioned in IQS 2270-3

Table (10-1) Microbiological limits and the type of tests and sampling for crude grain
Product Test Testing Number of Microbiological Limits
strategy samples tested CFU / 1 g
n c m M
Crude
Grain:
Wheat
Barley Number of
Corn molds and 3 5 2 1x102 1x105
Sorghum yeast
Others
(Amendment
3:2015)
Rice Total
3 5 2 1x102 1x103
(Amendment coliform/TC
4:2016) Fecal
2 5 0 0 -
coliform/FC
Yeast and
3 5 2 1x102 1x104
molds

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 ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

Table (10.2) shows how to take samples of grain shipments, which increases the number of
bags to 100 the number of units of the group (units = n,
the number of units in the shipment = N that must be taken as a group
(N) n (To) N (N) n (To) N (N) n (To) N
11 101.121 41 1601.1681 71 4901.5041
12 122.144 42 1682.1764 72 5042.5184
13 145.169 43 1765.1849 73 5185.5329
14 170.196 44 1850.1936 74 5330.5476
15 197.225 45 1937.2025 75 5477.5625
16 226.256 46 2026.2116 76 5626.5776
17 257.289 47 2117 77 5777.5929
18 290.324 48 2210.2304 78 5930.6084
19 325.361 49 2305.2401 79 6085.6241
20 362.400 50 2402.2500 80 6242.6400
21 401.441 51 2501.2601 81 6401.6561
22 442.484 52 2602.2704 82 6562.6724
23 485.529 53 2705.2809 83 6725.6889
24 530.576 54 2810.2916 84 6890.7056
25 577.625 55 2917.3025 85 7075.7225
26 626.676 56 3026.3136 86 7226.7396
27 677.729 57 3137.3249 87 7397.7569
28 730.784 58 3250.3364 88 7570.7744
29 785.841 59 3365.3481 89 7745.7921
30 842.900 60 3482.3600 90 7922.8100
31 901.961 61 3601.3721 91 8101.8281
32 962.1024 62 3722.3844 92 8282.8464
33 1025.1089 63 3845.3969 93 8465.8649
34 1090.1156 64 3970.4096 94 8650.8836
35 1157.1225 65 4097.4225 95 8837.9025
36 1226.1296 66 4226.4356 96 9026.9216
37 1297.1369 67 4357.4489 97 9217.9409
38 1370.1444 68 4490.4624 98 9410.9604
39 1445.1521 69 4625.4761 99 9605.9801
40 1522.1600 70 4762.4900 100 9802.10000

3 Grain Products:

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

Include
A - Wheat products: - include (flour and its products, bulgur wheat, grain, meat,
pasta, noodles, spaghetti and Rasha "Araqi local food made from grain")
B - Corn products, starch, dextrin
C - Grown barley (Malt) and its derivatives
3.1 Microbiological Limits
As shown in the table (10-3)
3.2 Sampling
As shown in the table (10-3)
3.3 Taking Samples
3.3.1 Shipments (Sea Cargo)
As contained in paragraph (2.3.1.a) of this part of the standard
3.3.2 Trains and cargo containers
As contained in paragraph (2-3-2) of this part of the standard
3.3.3 Grain shipments packaged in single plastic package
As contained in paragraph (10.3.2) of the table (10.2) of this standard, either for
individual containers other than plastic bags like cartoon boxes as follows:
If the number of wholesale containers (it’s the container that content number of
packages singly packed) in the cargo shipment not exceeding (1000) then must
take a single package from each container in randomly and so is this single
package will be part of the cargo.
3.4 Sample Preparation
3.4.1 BULK sample
A- Mix the parts well when it's not packed before.
B- All of will be sent to analysis if its packed before.
3.4.2 Laboratory sample: if the sample of BULK resulting from mixing parts not packed
before, it must be divided to smaller units by using the Divider device that will divide
the samples.
3.4.3 Sample size:
When forming BULK sample from mixing grain part from none packed before in
taking sample, kindly use the following:
LOT PART (MAX) BULK SAMPLE (MAX) LABORATORY SAMPLE
Up to 500 1 kg 100 kg 3 kg

3.5 Tests

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

3.5.1 Count in a culture dishes (APC)

Follow the methods set forth in Part III of the standard.
3.5.2 Counting yeasts and Moulds
Follow the methods set forth in Part III of the standard.
3.5.3 Counting bacteria Staphylococcus aureus Staph aureus
Follow the methods set forth in Part III of the standard.
3.5.4 Counting bacteria Bacillus cereus
Follow the methods set forth in Part III of the standard.
3.5.5 Coliform count Coliform
Follow the methods set forth in Part III of the standard.
3.5.6 Counting faecal coliform E. coli
Follow the methods set forth in Part III of the standard.
3.5.7 Counting bacteria Clostridium Perf
Follow the methods set forth in Part III of the standard.

4 Bakery products
And its include
- Breads
- Samoon and loaf bread types
- Pastry
- Biscuit kinds (except baby and infants biscuit)
- Breakfast foods (corn flakes, cereals) and other
- Bakery products and other furnaces
4.1 Microbiological Limits
As mentioned at table (10-3)
4.2 Sampling
As mentioned at table (10-3)
4.3 Taking Samples
4.3.1 Bread and Samoon
Samples were taking as per table below:
Number of bread or pieces at bond (A) Number of samples must taking (S)
50 or less 2
51-150 3
151-300 4
301-500 5
More than 500 7
For the purpose to choose the areas to take samples following the equation N = A
S
Where N = number of bread or pieces that must left between samples and other

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

and express with following equation and methods of taking samples if the number
of breads or pieces at each (dough) Demonstrates how to apply the following
equation withdrawal forms
P= 400 = 80
5
This means to take a sample after leaving (80) peaces, if we pull samples starting
from the peace number (1) must be a second form of the piece No. (81) And
second (162) and so 0
4.3.2 Biscuit and other type of coated dough:
A Single packaging's: is either composed of a laminated one or several pieces in
one cover.
B Quantity package: It is a set of packages single-packed in bags or boxes
Number of bread or pieces at bond (A) Number of samples must taking (S)
50 or less 2
51-150 3
151-300 4
301-500 5
More than 500 7
Use the same equation mentioned at 3.3.1 to choose the perfect sample to be
taken
4.3.3 Breakfast foods (corn flakes, rice flakes, etc.) package deal for these products with
a single treatment package of one piece coated biscuit when you sample is taken
models
4.4 Sample preparation
Taken at random and some of the pieces or from packages drawn and continue to
operate as samples set forth in part III.
4.5 Microbiological Limits test
4.5.1 APC
Follow the method set forth in Part III of the standard
4.5.3 Molds yeasts
Follow the method set forth in Part III of the standard
4.5.4 Coliform
Follow the method set forth in Part III of the standard
4.5.5 E.Coli
Follow the method set forth in Part III of the standard
4.5.6 Salmonella
Follow the method set forth in Part III of the standard
5. References

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

5.1 Standard Omani / Gulf 1089 or 1016 for the year 2000
5.2 Draft standard Arabia 1390 / h for the year 1990
5.3 Canadian Standard "Gov. of Canada – Inter pretive Summary – Jan 2003)
5.4 Guidelines for the interpretation of Results of Microbiological analysis of somc
ready to eat foods sample at point of sale. 2001
Food safety authority of Ireland
5.5 Yugoslavian Standard for wheat and flour, issued by the Department of Public
Health in the Central Belgrade / Yugoslavia No. 53 for the year 1991 (N 5 -53)
5.6 Book
ICMSF, 1986 MICROORGANISMS IN FOODS
Their significance and methods & enumeration second edition
UNIVERSITY OF TORONTO PRESS
Toronto, Buffalo London.
5.7 Book
ICMSF, 1986 MICROORGANISMS IN FOODS 2
Sampling for microbiological analysis: principles and specific applications secondly
edition,
UNIVERSITY OF TORONTO PRESS
Toronto, Buffalo London.
5.8 Book
An Evaluation of the Role of microbiological criteria for foods and food Ingredients
subcommittee on microbiological criteria food and Nutrition Board National.
Research council
National Academy Press
Washington, DC 1985

5.9 Turkish codex/Micro limits/2011

5.10 SS 2179/2007

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ML IN FOODS – GRAINS AND THEIR PRODUCTS IQS 2270-10 / 2006

"n" = Number of representative sample units

"c" = Max number of acceptable sample units with bacterial counts between "m" and "M"
"m"= Max recommended bacterial counts for good quality products
"M" = Maximum recommended bacterial counts for marginally acceptable quality products
Table 10.3 Microbiological Limits, Test Types, and Sampling Plans for grain products
Product Test Testing Number of samples tested Microbiological Limits CFU / 1 g
strategy n c m M
Flours (all types), bran, Bacillus cereus 3 5 1 1x103 1x105
grits, bulgur Salmonella 2 5 0 0 -
Clostridium perfringens 3 5 1 1x102 1x104
Molds 3 5 2 1x102 1x104
Soya flours, concentrates Molds 3 5 2 1x102 1x105
and isolates Salmonella 2 5 0 0 -
E. coli 3 5 2 2
1x10 * -
Bacillus cereus 3 5 1 1x102 .-
Chips and puffed products Aerobic Plate Count 3 5 1 5x104 1x105
made from Cereals, mix Bacillus cereus 3 5 1 1x10 3 1x105
cereals and potato Staph aureus 2 5 0 0 -
E. coli 2 5 0 0 -
Salmonella 2 5 0 0 -
Yeasts and molds 3 5 2 1x10 2 1x103

* See 5.4

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Table 10-3 Microbiological Limits, Test Types, and Sampling Plans for Grain Products (continued)

Product Test Testing Number of samples tested Microbiological Limits CFU / 1 g

Strategy n c m M
Starch and dextrin Aerobic Plate Count 3 5 2 1x104 1x105
Molds and yeast 3 5 2 1x102 1x103
Staph aureus 3 5 2 1x10 1 1x102
Salmonella 2 5 0 0 -
Frozen or dehydrated Aerobic Plate Count 3 5 2 1x10 4 1x106
desserts, toppings, and Staph aureus 3 5 2 1x101 1x103
bakery products E. coli 2 5 1 0 1x101
Salmonella 2 5 0 0 -
Malt, and malt derivatives Aerobic Plate Count 3 5 2 5x10 4 1x105
Molds and yeasts 3 5 2 1x10 3 5x103
Staph aureus 3 5 2 1x102 1x103
Salmonella 2 5 0 0 -

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Table 10-3 Microbiological Limits, Test Types, and Sampling Plans for Grain Products (continued)

Product Test Testing Strategy Number of samples Microbiological Limits CFU / 1 g

tested
n c m M
Special sweetened bread with Coliforms 3 5 1 5x101 1x102
eggs or milk
Molds and yeast 3 5 1 1x103 2x103
Staph aureus 3 5 1 1x101 1x102
Salmonella
2 10 0 0 -
Dried Pasta and vermicelli, with or Sulphate- reducing
without filling clostridia
3 5 2 2x101 1x102
Coliforms 3 5 2 1x101 1x102
E. coli 2 5 0 0 -
Salmonella 2 10 0 0 -
Molds and yeast 3 5 2 1x102 5x103
Aerobic Plate Count (APC) 3 5 1 5x103 5x104
Bacillus Cereus 3 5 2 5x102 5x103
Processed potato products and
potato powder Clostridium Perfringens 2 5 0 0 -
E. Coli * 2 5 0 0 -
Potato and cereal products meant Coliforms 3 5 2 1 x 10 1x102
to be fried (Hsaib) (Amendment Salmonella 2 5 0 Absent/25 g -
2:2013) Staph aureus 2 5 0 0 -

* Salmonella test to be conducted in case the E. Coli test is positive

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Table 10-4 Microbiological Limits and Sampling Plans for Bakery Products

Product Test Testing Strategy Number of samples tested Microbiological Limits CFU / 1 g
n c m M
Bread (Arabic and French) Coliforms 3 5 1 5x101 1x102
Molds and yeast 3 5 1 2x103 1x104
Cakes and pastries Staph aureus 3 5 1 1x102 1x104
(ready – to –eat) Coliforms 5x101 1x104
Salmonella 2 20 0 0 -
Molds and yeast 3 5 2 1x102 1x104
Pizza, meat pies, frozen Staph aureus 3 5 1 1x102 1x104
pastries with fillings or E. Coli 2 5 0 0 -
toppings Salmonella 2 20 0 0 -
Bacillus cereus 3 5 1 1x102 -
Appetizer (soup) composed of
rice or any other type of grain Bacillus cereus 3 5 1 1x103 1x104
with other ingredients

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