Microbiological testing in food businesses: Check for Salmonella, Listeria, STEC/EHEC & Co.!
Nov 28, 2019 - Foods
Microbiological testing in food businesses: Check for Salmonella, Listeria, STEC/EHEC & Co.!
The recent recalls and fatalities related to Listeria monocytogenes contaminated foods show how important good hygiene and quality control are in food production.
Good hygiene in the production of food is a prerequisite for high consumer protection as well as for satisfied customers. Every entrepreneur is obliged to offer their customers safe and hygienically sound products. Therefore, consistent compliance with the relevant hygiene measures is essential.
Although uniform hygiene regulations have been in effect in the member states of the European Union since January 1, 2006, the hygiene and quality assurance systems are very different and sometimes inadequately established. The "EU Food Hygiene Regulation" (Regulation (EC) No. 852/2004) contains specifications for all food businesses regarding hygiene, the obligation for internal controls, HACCP-based procedures, and training. Since the requirements in the EU regulation are formulated quite generally, there is a need for industry- or company-specific guidelines.
Microbiological investigations are necessary to monitor compliance with hygiene and HACCP concepts. The implementation of these microbiological self-controls in the form of food and environmental examinations is anchored in Article 4 of Regulation (EC) No. 852/2004 of 29.04.2004 on food hygiene. Further details are recorded in Regulation (EC) No. 2073/2005 of 15.11.2005 on microbiological criteria for food or corresponding follow-up regulations.
Here, the statutory process hygiene and food safety criteria of Annex I Chapters 1 and 2 of Regulation (EC) No. 2073/2005 are listed. Examples of food safety criteria include Salmonella, Listeria monocytogenes, STEC/VTEC, and enterotoxins of Staphylococcus aureus in certain foods (eur-lex.europa.eu).
In addition, the DGHM recommendations are highly relevant in this context since there are no statutory values for many food categories. The implementation of self-controls of foods processed or produced at the retail level should take these criteria into account.
However, environmental investigations such as contact and swab examinations are also necessary to check the hygiene status of, for example, work surfaces and machines. In Article 5 Paragraph 2 of Regulation (EC) No. 2073/2005, environmental monitoring is required for businesses producing ready-to-eat foods that might pose a risk to public health caused by Listeria monocytogenes (eur-lex.europa.eu, www.bav-institut.de). Depending on the food company, sensible monitoring can also include air germ measurements and water examinations.
In producing ready-to-eat foods with a contamination risk with Listeria monocytogenes, the growth potential of this infectious agent must also be considered. Loading tests or challenge tests are usually required to provide meaningful results on the growth behavior of Listeria monocytogenes in this food (Loading tests or challenge tests).
In our laboratory, we regularly conduct these investigations. We provide you with fast and reliable results.
Our customer advisors are happy to assist you with any questions.