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The Czech Agriculture and Food Inspection Authority carried out an annual monitoring of the occurrence of pathogenic microorganisms in foodstuffs. In addition to ordinary foodstuffs, CAFIA focused especially on meat products that were not heat processed and were used to direct consumption (e.g. teewurst), and also on all kinds of cheeses (with the exception of processed cheeses), since the occurrence of bacteria of the genus Salmonella and Listeria monocytogenes was highly probable. Monitoring of fish products focused on bacterium Vibrio parahaemolyticus. In conformity with a decree on microbial requirements, this bacterium was newly added on the list of agents causing food diseases.

The CAFIA inspectors took 355 samples of foodstuffs both of domestic and foreign origins (mainly numerous kinds of cheeses). Altogether 1,665 laboratory analyses were performed. The total of 65 samples (i.e. 18.9 %) did not comply with the requirements for the tolerated values of the total number of microorganisms, yeasts, coliform bacteria and moulds.

In all, 4 products were presented as risky to human health, i.e. 1.1 %, due to the detected bacteria of the genus Salmonella (special delicatessen salad), Listeria monocytogenes (chicken sausages), Escheria coli (blue cheese), or coliform bacteria (special delicatessen salad). The three cases the foodstuffs presented as risky to human health were identified in June, and one case in November.

The results of inspection (approx. 19 % of non-conforming products and about 1% of products assigned as risky to health) correspond with the long-term mean values obtained from the microbial monitoring that CAFIA has pursued.

The national microbial monitoring of foodstuffs has been carried out since 1999. The results of systematic monitoring of pathogenic bacteria of the genus Salmonella and Listeria monocytogenes are kept in a CAFIA database.