Update of the microbiological guideline and warning values of the DGHM (as of December 2018)
Jan 8, 2019 - Foods
Update of the microbiological guideline and warning values of the DGHM (as of December 2018)
The DGHM working group "Microbiological Guidelines and Warning Values for Food" adopted new recommendations and drafts for the assessment of microbiological results of food at its last meeting in November 2018 at the university in Lemgo.
These DGHM recommendations are published at www.dghm-richt-warnwerte.de. They are available for a fee. The new drafts are freely accessible at www.dghm.org and can be commented on.
Below is a summary of the latest update from November 2018.
New or updated recommendations for:
- Sandwiches, filled rolls:
Updated recommendation, however, no change in content compared to previous recommendations. - Cooked sausages, cooked meats, cooked cured products, and aspic products:
Updated recommendation, instead of the parameter spores of sulfite-reducing clostridia, Clostridium perfringens was included in the recommendation. However, the spores of sulfite-reducing clostridia in the previous recommendation were only intended for "post-pasteurized packaged products," whereas Clostridium perfringens is generally included in the current DGHM recommendation for this product group. Otherwise, no changes. - Freshwater fish (whole fish):
Updated recommendations, however, no changes in content compared to previous recommendations. - Raw, unground, whole oil seeds intended for consumer sale and consumption without further heating:
Updated recommendations, however, no changes in content compared to previous recommendations. - Deli salads:
Updated recommendations, however, no changes in content compared to previous recommendations. There was only a reference to the guidelines in the product group designation.
New drafts for commentary exist for:
- Chocolates, light and dark, with inclusions, without filling:
A new warning value of 100 CFU/g for Escherichia coli was established compared to previous recommendations. Additionally, a new parameter for molds has been included. The guideline value for molds is 1,000 CFU/g.
Application notes: The definition has been expanded to chocolate with inclusions such as nuts, flakes, dried fruits, biscuits but without filling.
- Cooked products, dry soups, dry stews, dry sauces that must be boiled before consumption
Instead of the parameter spores of sulfite-reducing clostridia, Clostridium perfringens has been included. Additionally, for Enterobacteriaceae, Escherichia coli, molds, Bacillus cereus, the previous guideline and warning values have each been lowered by one logarithmic value. The parameter coagulase-positive staphylococci has been omitted, as these bacteria are not relevant for these products.
Application notes: These recommendations are aimed at products intended for boiling. Similar dry products that are not boiled are considered instant products. Separate recommendations exist for this product group.
- Raw, dry pasta
Instead of the parameter spores of sulfite-reducing clostridia, Clostridium perfringens was included. Additionally, for Escherichia coli, Bacillus cereus, and coagulase-positive staphylococci, the previous guideline and warning values have each been lowered by one logarithmic value. The parameter Enterobacteriaceae has been omitted, as these microorganisms are not a suitable hygiene indicator for this product group depending on the production technology.
Paul Andrei, the managing director of the BAV Institute, is a member of this DGHM working group. We can always provide you with up-to-date and competent advice on these issues.
For questions, our customer advisors are very happy to help you.