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05.03.2018 - Microbiology

An update on the microbiological guideline and warning values of the DGHM

Below we inform you about the recent update of the guideline and warning values of the DGHM (German Society for Hygiene and Microbiology).

• in the recommendations for raw sausages, the parameter STEC/VTEC was added with the warning value "not detectable in 25g" and published as a new recommendation. Note from BAV: The expansion of the DGHM recommendations for raw sausages was controversial both among experts and in the working group. The BLL (Federation for Food Law and Food Science) has therefore published additional notes on this criterion "STEC/VTEC" in raw sausage. The key message of these notes is that STEC/VTEC in raw sausage is not a suitable indicator bacterium for good hygiene practice and is therefore questionable as a routine examination criterion, especially since as a raw sausage manufacturer, one has little influence on the occurrence of STEC/VTEC as these germs are sporadically introduced with the raw meat. This is also evident, for example, from a publication by PICHNER, LÜCKE: "Suitability of detecting zoonotic pathogens to assess the safety of raw sausage production in the context of operational controls", University of Applied Sciences Fulda (2017). On the other hand, STEC/VTEC plays a role as a potential pathogen, especially in short-matured raw sausages. Corresponding investigation findings show the occurrence of STEC/VTEC in raw sausages and cases of illness after consumption of contaminated raw sausage are known.
  For this reason, we recommend including the examination parameter STEC/VTEC in 25g in short-matured raw sausages in the examination plan for safety reasons and to fulfill the duty of care on a sample basis. This applies in particular to short-matured goods. We see no need in routine to sample this parameter in every examination, but an appropriate number of samples should be defined in the examination plan specific to the operation.

New recommendations and drafts:

• the previous drafts for two product groups of muesli were adopted as recommendations. These are:
  • Muesli and flakes with only heat-treated ingredients
  • Muesli and flakes with heat-treated and non-heat-treated ingredients such as seeds, nuts, dried fruits
• the previous guideline and warning values for "heat-treated ready-to-eat foods/dishes" were adopted unchanged with the addition of the product group "vegan and vegetarian products" as a recommendation
• in the recommendations for "dried spices and herbs", the parameter "spores of sulfite-reducing clostridia" was replaced by the parameter Clostridium perfringens. As a result, the recommendation has been put into "draft status"
• there is a draft for a new product group "mayonnaises, dressings, salad sauces"
• the following recommendations are currently being checked for currency and have therefore been put into draft status:
  • frozen, fully baked fine bakery products with and without filling (intended to be ready-to-eat without heating)
  • raw / partially baked frozen bakery products that undergo heating before consumption
  • frozen patisserie products with non-fully-baked filling (intended to be ready-to-eat without heating) patisserie products (frozen)
  • patisserie products with non-fully-baked filling

In terms of content, there is no change in these drafts compared to the previous recommendations, except for the values for "frozen, fully baked fine bakery products with and without filling". For this product group, the hygiene indicator "Enterobacteriaceae" was added with the guideline value of 100 CFU/g and the warning value of 1,000 CFU/g.

Since the managing director of BAV Institute, Mr. Paul Andrei, is a member of this DGHM working group, we can provide you with current and competent advice on these issues.

For questions, my client advisory team and I are very happy to assist you.

Dirk Lorenz
Staatl. gepr. LM-Chemist
Head of Customer Advice Food
E-mail: dirk.lorenz@bav-institut.de
Tel.: 0781/96947-23