Changes in Microbiological Guideline and Warning Values (DGHM) - In BAV Newsletter 03/2011

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Jun 13, 2017 - Foods

Changes in Microbiological Guideline and Warning Values (DGHM) - In BAV Newsletter 03/2011

The Food Microbiology and Hygiene group of the German Society for Hygiene and Microbiology (DGHM) publishes microbiological guideline and threshold values for various food groups to assess food products. Recently, the values for assessing cooked sausage in accordance with guideline 2.221 (German Food Code) have been changed. Cooked sausages at the trade level are no longer classified as pieces but rather as sliced or separated products. Therefore, higher guideline and threshold values for aerobic mesophilic colony count, lactic acid bacteria, and Enterobacteriaceae are recommended for these products.
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