Myanmar’s Food and Drug Board of Authority issued new microbiological standards for pre-packaged foods on January 5, 2026, under Order No 1/2026. The regulation sets mandatory criteria for food safety and gives businesses three months to comply.
The regulation covers 16 categories of ready-to-eat foods. These include meat and meat products, poultry, seafood, eggs, and egg-based products.
Microbiological standards
Order compliance requires the absence of certain harmful microorganisms in most ready-to-eat products. Pathogens known to cause serious foodborne illness must not be detected in the prescribed sample size.
It also sets maximum limits for general microorganisms that naturally occur in food. These thresholds differ according to the type of product and the processing method used, reflecting varying levels of risk and handling conditions.
Special provisions for processed foods
Canned and heat-processed foods must meet commercially sterile standards. This ensures products remain free from microorganisms capable of growing under normal storage conditions.
Harmful pathogens must not be present, and only very low levels of general microorganisms are permitted.
Implications for industry
The order carries significant implications for food business operators. Manufacturers must review and, where necessary, strengthen internal quality control systems, laboratory testing procedures, and sanitation practices to meet the prescribed microbiological criteria.
Importers and distributors must ensure products comply before entering the Myanmar market. Retailers may also need to improve supplier verification to prevent non-compliant goods from reaching consumers.
Strengthening food safety
Order No 1/2026 marks a significant step in Myanmar’s food safety framework. It is expected to reinforce hygiene standards, improve public health safeguards, and increase accountability across the food supply chain.
The detailed microbiological reference criteria can be found here.