limites de microrganismos patogenicos em produtos lacteos limits of pathogenic microorganisms in milk products the administrative regulation no. 2 2016 limites de microrganismos patogenicos em produtos lacteos limits of pathogenic microorganisms in milk products is a food safety standard that establishes the limits of pathogenic microorganisms in certain milk products including ultra high temperature milk uht milk pasteurized milk modified milk and fermented milk. the administrative regulation stipulates that pathogenic microorganisms including salmonella staphylococcus aureus and other coagulase-positive staphylococci and listeria monocytogenes shall not be detected in these milk products. in this administrative regulation milk products refer to food prepared with animal milk as basic raw material. pathogenic microorganisms refer to microorganisms that can cause food poisoning including those releasing toxins in food or infecting the human intestine inducing disease. ultra high temperature milk refers to the liquid product prepared from raw milk of cow or goat as raw material with or without added reconstituted milk sterilized through a process in which it is heated in a continuous flow during a short period at a minimum temperature of 132c and then packaged aseptically. pasteurized milk refers to the liquid product prepared from raw milk of cow or goat as raw material and sterilized through the pasteurization process. modified milk refers to the liquid product prepared from raw milk of cow or goat or reconstituted milk as the main raw material with other added food ingredients food additives or nutritional enhancers and produced through appropriate process of pasteurization or sterilization. fermented milk refers to the products prepared from raw milk of cow or goat or powdered milk as raw material with or without other added food ingredients food additives or nutritional enhancers and obtained after pasteurization and fermentation resulting in lowering of the ph including yogurt