3MEMO05498

Microbiological Criteria for Foodstuffs
What are microbiological criteria?
Microbiological criteria are standards laid down for the permissible level microorganisms per unit of food, which can be used to assess the safety and quality of foods. The contamination of foodstuffs by certain microorganisms, such as salmonella, can present intrinsic health hazards. By setting microbiological criteria for food, the aim is to ensure that products which reach the market do not pose a risk to human health. Two types of microbiological criteria are laid down under the new legislation. Food safety criteria will apply to products placed on the market, while process hygiene criteria will apply during the manufacturing process.
Why have new microbiological criteria for foodstuffs been drawn up?
In revising, modernising and extending the microbiological criteria for foodstuffs, the aim of the Commission was to increase consumer protection and reduce the number of food-borne illnesses in the EU. The microbiological criteria Regulation will help with the implementation of food and feed hygiene legislation, as it can be used to verify the HACCP procedures and other hygiene control measures. National authorities can also use the criteria for official food and feed control purposes, when carrying out sampling and analysis as part of their controls.
Up to now, microbiological criteria were only set at EU level for certain foodstuffs of
animal origin and for certain microbes, while some Member States set their own nonuniform
microbiological criteria for other foodstuff-microbe combinations. The new Regulation harmonises the criteria which must be met throughout the EU, offering benefits for intra-community trade and third country exporters to the EU. It will also create a level playing field for EU food operators who will now have to comply with the same microbiological criteria, regardless of what Member State they are based in.
How were the new criteria defined?
The Commission drew up the new microbiological criteria based on new scientific advice by Scientific Committees and the European Food Safety Authority (EFSA) and in line with internationally approved principles laid down in Codex Alimentarius. Extensive consultations were also held with Member States and EU organisations involved in food production and safety.
What does the legislation cover?
The Regulation covers all the major food groups in relation to the pathogens such as salmonella and listeria, including certain foods not previously covered by EU legislation on microbiological criteria e.g. fruit and vegetables, ready-to-eat foods. Stringent salmonella criteria are now set for minced meat, meat preparations and meat products, whereby all five sample units of meat tested for salmonella must be negative. There is a temporary derogation which will allow Member States to apply less stringent criteria for cooked meat products intended only for the domestic market, on condition that they first notify the Commission and the other Member States that they intend to use this derogation and the products are labelled as such. The Regulation may be extended in the future to cover other pathogens such as Campylobacter and Bacillus, on which the recent EFSA opinion is now available.
Who does this Regulation apply to?
The Regulation on microbiological criteria for foodstuffs applies to all food operators involved in the production and handling of food. They have primary responsibility for ensuring that the criteria are adhered to, and must include sampling and testing plans within their food safety management plans. There is flexibility on the frequency of testing and the manner in which it should be carried out, proportionate to the size and nature of the business. Specific testing frequencies are only laid down for certain products e.g. carcases, minced meat, meat preparations and mechanically separated meat.
The national authorities are required to verify that food operators comply with the legislation, and can also use the microbiological criteria when carrying out controls laid down in the Official Food and Feed Controls legislation.
What happens if the microbiological criteria are not met?
If the food safety criteria laid down in the legislation are not met, food operators are responsible for ensuring that the product is not put on the market or is withdrawn if already on the market. If process hygiene criteria are not met food business operators have to improve the hygiene of processes.