Microbiological quality of unpackaged pasta - In BAV Newsletter 05/2015

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Jun 16, 2017 - Microbiology

Microbiological quality of unpackaged pasta - In BAV Newsletter 05/2015

The CVUA Stuttgart has published a summary of the investigation results for cooked, moist pasta from restaurants from the years 2010 to 2015. 
24% of the samples exceeded the recommended guideline values (DGHM) for the total germ count, 20% exceeded the guideline value, and 13% exceeded the alert value for Enterobacteriaceae. 
Within the investigation period, dangerous pathogens such as Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus were also detected. In three cases, a disease outbreak caused by Bacillus cereus in pasta was proven. (Source: www.cvuas.de)