7 CFR § 58.653 - Microbiological requirements for sherbet.

---
identifier: "/us/cfr/t7/s58.653"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "7 CFR § 58.653 - Microbiological requirements for sherbet."
title_number: 7
title_name: "Agriculture"
section_number: "58.653"
section_name: "Microbiological requirements for sherbet."
chapter_name: "AGRICULTURAL MARKETING SERVICE (STANDARDS, INSPECTIONS, MARKETING PRACTICES), DEPARTMENT OF AGRICULTURE"
subchapter_number: "C"
subchapter_name: "REQUIREMENTS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT"
part_number: "58"
part_name: "GRADING AND INSPECTION, GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS"
positive_law: false
currency: "2026-03-24"
last_updated: "2026-03-24"
format_version: "1.1.0"
generator: "[email protected]"
authority: "7 U.S.C. 1621-1627."
regulatory_source: "23 FR 9410, Dec. 5, 1958, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977, and further redesignated at 46 FR 63203, Dec. 31, 1981."
cfr_part: "58"
---


# 58.653 Microbiological requirements for sherbet.

The finished product shall contain not more than 50,000 bacteria per gram as determined by the standard plate count and shall contain not more than 10 coliform organisms per gram in three out of five samples.