On 5 January 2026, the Food and Drug Administration, Myanmar (“FDA”) issued an Order No. 1/2026 (“Order”) to prescribes the microbiological standards relating to pre-packaged foods. This Order provides for a three-month transitional period from the date of its issuance, within which all relevant business operators shall take appropriate measures to achieve compliance with the requirements.
KEY HIGHLIGHTS
1. Standards Coverage
The new criteria cover many commonly sold food categories, including:
- Dairy items such as milk, cream, cheese, and milk powder
- Fats and oils, including butter and spreads
- Fruits and vegetables, both fresh and processed
- Sweets and confectionery
- Cereals, flour, pasta, and related products
- Soy‑based items including tofu and fermented soybean products
- Bakery goods such as bread, cakes, and pastries
- Meat and meat products
- Fish and seafood products
- Eggs, sweeteners, condiments, beverages, and infant foods
2. Safety Requirements
- Absence of Harmful Germs
For most ready‑to‑eat products, the standards require that certain harmful germs must not be present at all. These include the organisms known to cause serious foodborne illness. Their absence is mandatory in the samples tested.
- Limits on Everyday Microorganisms
The Order also provides maximum allowable levels for common microorganisms that may naturally occur in food. These levels differ depending on the type of food product and how it is processed. The intention is to ensure that products do not exceed acceptable hygiene limits and remain safe for consumption.
- Special Rules for Canned and Heat‑Processed Foods
Canned foods and other heat‑treated products must meet strict “commercially sterile” standards. This means the product must remain free from germs that could grow during storage. Only very low levels of general microorganisms are permitted, and harmful germs must not be detected.
The Order includes a table of Microbiological Reference Criteria for Prepackaged Foods, detailing the category number, food category, type of pathogen, and reference limits. There are 16 main food categories, which are described in detail in the table.
Implications for Businesses
- Food manufacturers will need to review internal testing routines, production practices, and sanitation procedures to ensure that all products meet the required standards.
- Importers and distributors should verify that all goods brought into the market comply with these updated criteria.
- Retailers, including supermarkets and wholesalers, may need to strengthen supplier checks to prevent non‑compliant products from entering the consumer market.
The information provided here is for information purposes only and is not intended to constitute legal advice. Legal advice should be obtained from qualified legal counsel for all specific situations.
