Annual Report 200102/01/2002
- 1. Introduction
- 2.1 Priorities of Inspections Performed in 2001
- 2.2 Overall Surveys of Results of Control
- 2.3 Results of Controls of the Microbiological Requirements
- 2.4 Results of Analyses for Contaminants
- 2.5 Controls of Labelling and Quality
- 2.6 Thematic and Extraordinary Inspections
- 2.6.1 Inspections focusing on food safety
- 2.6.2 Inspections focused on adulterations
- 2.6.3 Complex and other inspections
- 2.7 Inspections in production
- 2.8 Inspections in trade network
- 2.9 Suggestions
- 2.10 Penalties
- 3 Laboratory Activities
- 4 Certification Activities
- 5 Internal Information System
- 6 Personnel Training
- 7 Activities in the Field of Legislation
- 8 Cooperation with Other Authorities and Institutions
- 9 International Relations
- 10 Public Relations
- 11 Conclusion
- 12 Abbreviations and Explanations
The microbiological requirements for food are laid down in a Decree of the Ministry of Health No. 294/97, in its valid wording.The foodstuffs are referred to as risky to public health from the microbiological standpoint when the top limit values of the number of micro-organisms are exceeded, i.e. the limit values for bacterial toxins and mycotoxins, or if the microorganisms and microbial metabolites causing food diseases are identified, or if the conditions for trade sterility are not observed or some undesirable changes due to microbial activities or a harmful growth of microorganisms are detected.
The food with a decreased utility value or limited durability is qualified as unsuitable for the given purpose if their tolerated values are exceeded yet without exceeding the top limit values of microorganisms (such food is not risky to public health).Majority of the microbiological analyses are carried out in laboratories, but some evaluations can be done directly in the place of inspection, i.e., in shops or warehouses, etc. E.g., this includes verification whether the foodstuffs do not show any adverse changes to microbial activities or an undesirable growth of microorganisms (moulds visible to the naked eye, wet rot).
The control of microbiological requirements usually focuses on the individual types of food by the current period of the year. The samples of problematic groups of food, such as cold meals and pastries, are taken throughout the year, although most often in summer months.The results of controls carried out either in the place of inspection or in laboratories. The microbiological analyses performed in 2001 that were carried out either in the place of inspection or in laboratories identified altogether 3,657 nonconforming food samples. Most of them were detected in fresh vegetables (1,044), pastries (723), cold meals (673), fresh fruit (664) and meat - meat products (177).
Results of laboratory analyses
The results of microbiological analyses confirm a universal fact, which is that summer temperatures influence the decay of food.In most cases the coliform bacteria and aerobic mesophilic microorganisms (total number of microorganisms) were the reason for non-compliance with the microbiological requirements in food.
To identify the condition of microbiological purity, it is also important to carry out the so-called planned microbiological control (monitoring). This control focuses on problematic food (cold meals and pasties), the foodstuffs that are not commonly controlled (e.g. for the reasons of a small number of consumers) and on food that due to its contents imply the occurrence of harmful pathogenic bacteria. Within the scope of the planned microbiological control for 2001 CAFIA carried out analyses of altogether 447 samples, of which 133 were evaluated as nonconforming and out of them 10 samples were identified as risky to public health.
Samples analysed in the CAFIA microbiological laboratories in 2001