News

Go back

Mar 23, 2026 - Foods

Update of the DGHM Recommendations: New Microbiological Guideline and Warning Values

The “Standing Working Group on Microbiological Guideline and Warning Values for Food” of the DGHM has updated its recommendations for various food groups. These guideline and warning values serve as important benchmarks for assessing the hygienic-microbiological quality of foods and complement the legal requirements of Regulation (EC) No. 2073/2005, although they are not legally binding.

A significant change concerns raw cured meats at the trade level: the limits for coagulase-positive staphylococci have been reduced by one logarithmic unit. The new guideline value is now 1×10² CFU/g, and the warning value is 1×10³ CFU/g. For numerous other product groups — including mussels, sandwiches, ready-to-eat meals, mayonnaises, pastries, nuts and mixed salads — the existing criteria remain unchanged. However, notes have been added for evaluation when raw plant ingredients are added to certain pastry products.

Furthermore, several recommendations are currently under revision, including those for cheese, baked goods, shellfish, mueslis, as well as fresh fruit and spices. Until the publication of updated versions, the previous recommendations will remain valid.

The BAV Institute has already incorporated the current adjustments in its test plans and, through its participation in the DGHM Working Group, ensures that new developments are implemented early in practice.