News
28.03.2025 - Foods
Microbiological Status of Vegan Cheese Alternatives
Vegan cheese alternatives are also produced through fermentation like cheese. In this process, potentially pathogenic bacteria can multiply if the germ count is not reduced, for example, through pasteurization. This led to outbreaks of listeriosis in France in 2022 following the consumption of vegan cheese alternatives, which also affected pregnant women. As part of the Nationwide Surveillance Plan (BĂp), vegan cheese alternatives based on nuts were examined for their microbiological contamination. Bacterial pathogens were detected in only a few samples. Presumptive Bacillus cereus was detectable in eight out of 357 samples (2.2%), and Clostridium perfringens in one out of 339 samples (0.3%). No salmonella, coagulase-positive staphylococci, or listeria were found in any sample.
At the BAV Institute, we conduct examinations for microbiological germs. We provide you with fast and reliable results and are happy to advise you on all matters concerning product safety. If you have any questions, our customer advisors are happy to assist you.
Source: www.bvl.bund.de