CVUA: Hygiene status of pasta – increased germ counts detected

Go back

Sep 20, 2024 - Foods

CVUA: Hygiene status of pasta – increased germ counts detected

The Chemical and Veterinary Investigation Office (CVUA) Stuttgart has been regularly testing cooked pasta from 2015 to May 2024. The pasta was tested for spoilage and hygiene parameters (pseudomonads, Enterobacteriaceae, Escherichia (E.) coli, lactic acid bacteria, yeasts, and molds) as well as for pathogenic germs.

In gastronomy, pasta is often pre-cooked and then stored until further use. According to the CVUA, every fourth sample had microbiological abnormalities. The tests of the pasta mainly revealed increased germ levels of Enterobacteriaceae and molds. Furthermore, the samples were tested for pathogenic microorganisms. Bacillus cereus in disease-relevant quantities (1.2 x 10⁵ CFU/g and 2.4 x 10⁶ CFU/g) and Listeria monocytogenes were detected in two samples. Salmonella was not detected in any sample.

Reasons for increased germ levels:

• insufficient cooling after cooking
• inadequate personal and operational hygiene.

At BAV Institute, we regularly conduct testing of pasta. Our customer advisors are very happy to assist you with any questions.