Frequently asked questions about Microbiology
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For which food categories are there DGHM recommendations?
Recommendations include e.g. mozzarella, brined cheese, raw meat, meat products, casings, fish and fish products, soft and shellfish, instant and dried products, ready meals, prepared dishes, delicatessen products,…
In which chapters of the European Pharmacopoeia are microbiological criteria for non-sterile pharmaceutical dosage forms included?
Microbiological criteria are included in several chapters of the Ph.Eur. Chapter 5.1.4 contains the acceptance criteria for non-sterile dosage forms (Table 1) as well as for raw materials used in their production (Table…
In which foods can EHEC/STEC/VTEC be found?
Frequent detections occur, for example, in raw milk, fresh meat, spreadable raw sausage, soft cheese, leafy vegetables, and sprouts. Meat from ruminants and game is more frequently contaminated than pork.
In which foods can Listeria monocytogenes be found?
Commonly contaminated are, for example, raw milk, raw milk cheese, semi-hard cheese, ready-to-eat sausages, pre-sliced cooked sausages, spreadable raw sausages, sliced packaged fruits or salads (ready-to-eat products),…
Why is EHEC/STEC/VTEC so dangerous?
Certain toxin-producing strains of E.coli can cause diarrhea and more severe illnesses in humans, such as hemolytic uremic syndrome (HUS). Kidney failure and even death can result from this condition.
Why is Listeria monocytogenes so dangerous?
Listeria monocytogenes can easily overcome anatomical barriers in the body and, for example, penetrate the intestines, the blood-brain barrier, or the placenta without any problems. For those affected by listeriosis,…
Why is a qualitative salmonella test always performed on food?
Since no minimum infectious dose can be determined for Salmonella, the absence of Salmonella is required in ready-to-eat foods. As a food safety criterion according to Annex I Chapter 1 of Regulation (EC) No. 2073/2005,…
What is Regulation (EC) No 2073/2005?
The Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs establishes sampling frequencies and microbiological limits (process hygiene and food safety criteria). It is directed at food business…
What are biofilms?
Biofilms are communities of bacteria, fungi, protozoa, or algae that attach to surfaces in aqueous systems, grow there, and form a slime layer. This layer usually consists of polysaccharides and protects the underlying…
What are DGHM recommendations?
The German Society for Hygiene and Microbiology (DGHM e.V.) publishes microbiological reference and warning values, which provide an objective basis for businesses and authorities to assess the microbiological-hygienic…
What are proficiency tests for pharmaceuticals?
The European Pharmacopoeia specifies in the chapters describing the microbiological methods (2.6.12, 2.6.13, and 2.6.31) that the suitability of the test method for detecting microorganisms in the presence of the…
What are globules and how are they microbiologically tested?
In the European Pharmacopoeia (Ph. Eur.), the monograph 2153 defines excipient-free pellets for homeopathic preparations as solid preparations made from sucrose, lactose, or other suitable excipients. These…
What are food safety criteria?
Annex I Chapter 1 of Regulation (EC) No. 2073/2005 sets criteria for pathogenic microorganisms that must not be exceeded. These criteria apply to products on the market, not at the manufacturing level. The regulation…
What are process hygiene criteria?
Annex I Chapter 2 of Regulation (EC) No 2073/2005 establishes criteria to verify the implementation of good hygiene practices and the application of the principles of the HACCP concept. These criteria do not apply to…
What are zoonotic pathogens in food?
Zoogenic pathogens can cause diseases or infections that can be transmitted from animals to humans through direct or indirect contact as well as through food. These include various bacteria, viruses, fungi, and…
What is the significance of gluten in food?
Gluten is a naturally occurring protein mixture found in many cereals. For people with gluten intolerance, consumption can have harmful health effects. Information about the absence or reduced presence of gluten in food…
What statutory reporting requirements must be considered for microbiological self-checks?
Lecture "Statutory Reporting Obligations for Microbiological Self-Inspections"
What toxins does Bacillus cereus produce?
Two different toxins can be produced by Bacillus cereus: Emetic toxin: the heat and pH-stable cereulide toxin is produced by B. cereus directly in the food. Symptoms range from nausea and vomiting to liver failure.…
What are the special characteristics of Listeria monocytogenes?
Compared to other pathogenic germs, multiplication can also occur at refrigerator temperatures (8-10°C). Other special characteristics are: Low nutrient requirements Growth at pH values greater than pH 4.4 Salt…
What are the microbiological criteria according to the standard ISO 17516?
The standard ISO 17516 defines microbiological limits for cosmetic products. Accordingly, in cosmetic products for children under 3 years, for use on the eye, and on mucous membranes the total number of aerobic…
What are the essential contents of ISO 11930?
Essential content of ISO 11930 "Evaluation of the antimicrobial protection of a cosmetic product" includes the specifications for conducting a preservative challenge test, as well as the assessment criteria. The…
What are the essential contents of ISO 19838
The ISO 19838 "Guidelines for the application of ISO standards in the field of microbiology of cosmetic products" provides explanations on how the individual ISO standards in the field of microbiology of cosmetic…
What are the main pathogens or causes of food poisoning?
Food poisoning can be caused by the following microorganisms or their toxins and degradation products, among others: Campylobacter jejuni (raw milk, poultry meat) Salmonella (e.g., raw pork and poultry meat, raw milk…
What are the most important spoilage organisms in food?
The spoilage of food is often caused by the following microorganisms: Lactic acid bacteria (e.g., cooked sausage slices, delicatessen products, non-alcoholic drinks) Enterobacteriaceae (e.g., fresh meat, fresh fish)…
How can the effectiveness of cleaning and disinfection be verified?
Success control of cleaning and disinfection can be carried out using contact or swab samples to test for the aerobic mesophilic bacteria count (total bacterial count) and Enterobacteriaceae (possibly also molds).…