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2.1.3. Inspection of microbiological requirements

The inspection of microbiological requirements in 2004  focused on individual types of foodstuffs according to the current season of the year. Foodstuffs that present higher risk from the epidemiologic point of view (e.g. delicatessen products or confectionary products) were sampled throughout the whole year, but in summer months on a more extensive scale.

The majority of microbiological analyses were conducted in laboratories, but some evaluations, e.g. verification whether foodstuffs do not show undesirable changes caused by microbial activities or an undesirable growth of microorganisms (moulds visible by the naked eye, rotting), were carried out directly at the point of inspection (in stores, warehouses, etc.).

In 2004, a total of 5480 food samples were checked for microbiological requirements. By checking at the point of inspection and in laboratories 917 food samples non-complying with microbiological requirements were identified (168 at the point of inspection and 749 in laboratories). The majority of samples that did not comply with microbiological requirements were detected from among confectionery products (359), delicatessen (172), meat – meat products (111), fresh fruit (58) and fresh vegetables (43).

Results of laboratory analyses

Out of 5312 samples of foodstuffs taken for microbiological examination in laboratories, 749 (13.8%) samples that did not comply with requirements laid down by relevant implementing decree were identified. Out of this number 55 (0.7%) samples were unsafe and other 694 (13.1%) samples failed to meet the microbiological quality requirements.

In the course of the year, the highest numbers of samples that did not comply with requirements laid down by the law were detected during summer months (June through September). The most frequent cause for failing to meet microbiological requirements was the detection of so called “indicator microorganisms” (the total numbers of microorganisms – coliform bacteria and yeasts), the presence of which indicates breach of principles of good production practice, mainly in confectionery products and delicatessen products.

Apart from inspections performed on regular basis, the identification of the level of microbiological purity of foodstuffs included the so called “planned microbiological inspection” (monitoring). The monitoring performed in 2004 was based on the Commission Recommendation (EC) 2004/24/EC concerning a coordinated programme for the official control of foodstuffs for year 2004 following from the Council Directive (EC) No. 89/397/EEC and from overviews of RASFF notifications.

Out of the total number of 541 samples collected within planned microbiological inspection, laboratory analyses identified 39 samples that failed to meet microbiological quality requirements laid down by relevant decree, and three unsafe samples. As regards the protection of consumer health, identification of pathogens in foodstuffs intended for direct consumption, mainly Listeria monocytogenes in maturing cheese, Salmonella spp. in herb tea and coagulase-positive staphylococcus in heat-untreated products and delicatessen products, was important.

Table 2.1.3. Results of the inspection of microbiological requirements in foodstuffs.

Chart 2.1.3. Generic representation of microorganisms in samples that failed laboratory analyses