{"id":519810,"date":"2025-01-27T17:13:26","date_gmt":"2025-01-27T16:13:26","guid":{"rendered":"https:\/\/www.phytocontrol.com\/?p=519810"},"modified":"2026-09-19T22:29:44","modified_gmt":"2026-09-19T20:29:44","slug":"new-fcd-microbiological-criteria-for-2025","status":"publish","type":"post","link":"https:\/\/dev.phytocontrol.com\/en\/regulatory-watch\/new-fcd-microbiological-criteria-for-2025\/","title":{"rendered":"New FCD microbiological criteria for 2025!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\">The FCD, the French Federation of Commerce and Distribution, has published its new specifications for 2025:<\/p>\n<h3>Crit\u00e8res microbiologiques applicables aux marques distributeurs, marques premiers prix et mati\u00e8res premi\u00e8res dans leur conditionnement initial industriel<\/h3>\n\n<p class=\"wp-block-paragraph\"><a href=\"\/app\/uploads\/2025\/01\/FCD_Criteres-microbiologiques_2025_produits_LS_MP_21112024_VDEF.pdf\">This 2025 version<\/a> includes the following new features:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>In point 4, addition of <strong>standard NF EN ISO 15213-2<\/strong> for Clostridium perfringens and an indication that standard NF EN ISO 7937 may be used until 31\/12\/2025.<\/li>\n\n\n\n<li>A point 7 has been added, entitled: <strong>pH and aw values for products handled in stores.<\/strong> These values must be provided to retailers to define secondary shelf lives and categorise the product in accordance with Regulation (EC) No 2073\/2005.<\/li>\n\n\n\n<li>The name of the MP\/MDD LS criterion has been changed to Best-before\/use-by date Distribution (D). <strong>The minimum durability date (MDD)<\/strong> has replaced the best-before date.<\/li>\n\n\n\n<li>The <strong>comment on Listeria monocytogenes<\/strong> has been changed. The residual shelf life has been replaced by <strong>the shelf life (use-by date or MDD)<\/strong> for categories 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.12, 5.4, 5.5, 5.6, 5.7, 5.8, 6.1, 6.2, 6.6, 6.7, 6.8, 6.10, 6.11, 6.12, 6.13, 6.15, 6.16, 7.1, 7.2, 7.5, 8.1, 8.2, 8.3, 8.4, 8.5, 9.2, 9.3, 9.4, 9.6, 9.7, 9.9, 9.11, 10.8 and 11.9.<\/li>\n\n\n\n<li>The Enterobacteriaceae criterion at 1,000 and 10,000 CFU\/g has been replaced by the <strong>E. coli criterion at 500 CFU\/g<\/strong> for cut meat categories 10.5, 10.6 and 10.7.<\/li>\n\n\n\n<li>A clarification has been added for <strong>categories 2.7 and 2.8<\/strong>. They have been split to distinguish between <strong>heat-treated and non-heat-treated<\/strong> products. Applicable criteria differ for <strong>aerobic flora at 30\u00b0C, yeasts and moulds, and E. coli<\/strong>.<\/li>\n<\/ul>\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Categories<\/td><td><strong>Former food name<\/strong><\/td><td><strong>New food name with addition or clarification<\/strong><\/td><td><strong>Applicable criteria<\/strong><\/td><\/tr><tr><td>2. GROCERY<\/td><td>7. Dried fruit such as smoked\/roasted\/salted seeds, dried fruit such as papaya, banana, apple crisps and tree nuts<\/td><td>7. Tree nuts (walnuts, hazelnuts, peanuts, etc.), non-rehydrated dried fruit (papaya, banana, apple crisps, etc.) and smoked\/roasted\/salted seeds <strong>Criteria apply to heat-treated products<\/strong><\/td><td>Escherichia coli: 10 CFU\/g instead of Enterobacteriaceae at 10 CFU\/g<br\/><br\/>Bacillus cereus: 1,000 CFU\/g instead of 100 CFU\/g<\/td><\/tr><tr><td>2. GROCERY<\/td><td>7. Dried fruit such as smoked\/roasted\/salted seeds, dried fruit such as papaya, banana, apple crisps and tree nuts<\/td><td><strong>8.<\/strong> Tree nuts (walnuts, hazelnuts, peanuts, etc.), non-rehydrated dried fruit (papaya, banana, apple crisps, etc.) and smoked\/roasted\/salted seeds <strong>Criteria apply to non-heat-treated products<\/strong><\/td><td><strong>Aerobic flora at 30\u00b0C: 500,000<\/strong> <strong>Moulds: 50,000<\/strong><br\/><strong>Yeasts: 25,000<\/strong> <strong>Escherichia coli: 100<\/strong><br\/><strong>Bacillus cereus 1,000 CFU\/g<\/strong><\/td><\/tr><tr><td>2. GROCERY<\/td><td>8. Soft (rehydrated) or fleshy (non-rehydrated) dried fruit such as apricots, prunes, figs, dates, raisins, gojis, cranberries<\/td><td><strong>9.<\/strong> Soft, fleshy rehydrated dried fruit (apricots, prunes, figs, dates, raisins, gojis, cranberries, etc.) <strong>Criteria apply to heat-treated products<\/strong><\/td><td><strong>Escherichia coli: 10 CFU\/g instead of Enterobacteriaceae at 10 CFU\/g<\/strong><br\/><strong>Bacillus cereus: 1,000 CFU\/g instead of 100 CFU\/g<\/strong><\/td><\/tr><tr><td>2. GROCERY<\/td><td>8. Soft (rehydrated) or fleshy (non-rehydrated) dried fruit such as apricots, prunes, figs, dates, raisins, gojis, cranberries<\/td><td><strong>10.<\/strong> Soft, fleshy rehydrated dried fruit (apricots, prunes, figs, dates, raisins, gojis, cranberries, etc.) <strong>Criteria apply to non-heat-treated products<\/strong><\/td><td><strong>Aerobic flora at 30\u00b0C: 500,000<\/strong> <strong>Moulds: 50,000<\/strong><br\/><strong>Yeasts: 25,000<\/strong> <strong>Escherichia coli: 100<\/strong><br\/><strong>Bacillus cereus 1,000 CFU\/g<\/strong><\/td><\/tr><tr><td>5. CHEESE<\/td><td>5. Unripened cheeses made from pasteurised milk, such as fresh cheese including fromage blanc\u2026<\/td><td>5. Unripened cheeses made from pasteurised milk, such as fresh cheese including fromage blanc <strong>or mozzarella-type\u2026<\/strong><\/td><td>No change to the criteria applicable to this category<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\"><\/p>\n<h3>Crit\u00e8res microbiologiques applicables aux activit\u00e9s de fabrication, pr\u00e9paration, d\u00e9coupe ou simple manipulation de denr\u00e9es nues en rayon \u00ab \u00e0 la coupe \u00bb et en atelier en magasin<\/h3>\n\n<p class=\"wp-block-paragraph\"><a href=\"\/wp-content\/uploads\/2025\/01\/FCD_Criteres_microbiologiques_2025_ateliers_rayons_coupe_31102024_VDEF.pdf\">This 2025 version<\/a> includes the following new features:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Addition of <strong>standard NF EN ISO 15213-2<\/strong> for Clostridium perfringens and an indication that standard NF EN ISO 7937 may be used until 31\/12\/2025.<\/li>\n\n\n\n<li>Change to the Bacillus cereus criterion for category E.2.3, deli products with a main component (based on) starches or cooked vegetables (excluding bread) sold cold (at point of sale) (E.2.3). The criterion increases from 100 to <strong>500 CFU\/g<\/strong>.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Your Phytocontrol laboratory offers analysis of microbiological parameters under COFRAC accreditation. You can consult our COFRAC technical annexes No. 1-6066 and No. 1-6634, available in your customer area or on the COFRAC website.<\/p>\n\n<p class=\"wp-block-paragraph\">Need technical, regulatory or pricing information? Our customer service is available from 8am to 6:30pm, Monday to Friday, at <a href=\"tel:+33800900775\">+33 800 900 775<\/a> or <a href=\"mailto:service-clients@phytocontrol.com\">service-clients@phytocontrol.com<\/a>. And to stay up to date with Phytocontrol news, follow us on our <a href=\"https:\/\/www.linkedin.com\/company\/9369065\/\">LinkedIn <\/a>page!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The FCD, the French Federation of Commerce and Distribution, has published its new specifications for&hellip;<\/p>\n","protected":false},"author":2,"featured_media":519119,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[181],"tags":[],"class_list":["post-519810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regulatory-watch"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.4 (Yoast SEO v28.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>New FCD microbiological criteria for 2025! - Phytocontrol<\/title>\n<meta name=\"description\" content=\"Summary of the 2025 FCD specifications on microbiological criteria, including standard NF EN ISO 15213-2 and new pH and aw values for store products.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New FCD microbiological criteria for 2025!\" \/>\n<meta property=\"og:description\" content=\"Summary of the 2025 FCD specifications on microbiological criteria, including standard NF EN ISO 15213-2 and new pH and aw values for store products.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dev.phytocontrol.com\/en\/regulatory-watch\/new-fcd-microbiological-criteria-for-2025\/\" \/>\n<meta property=\"og:site_name\" content=\"Phytocontrol\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/laboratoirePHYTOCONTROL\" \/>\n<meta property=\"article:published_time\" content=\"2025-01-27T16:13:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-19T20:29:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/dev.phytocontrol.com\/app\/uploads\/2025\/01\/fruit-sec.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"700\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"thomas\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"thomas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/dev.phytocontrol.com\\\/en\\\/regulatory-watch\\\/new-fcd-microbiological-criteria-for-2025\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/dev.phytocontrol.com\\\/en\\\/regulatory-watch\\\/new-fcd-microbiological-criteria-for-2025\\\/\"},\"author\":{\"name\":\"thomas\",\"@id\":\"https:\\\/\\\/dev.phytocontrol.com\\\/en\\\/#\\\/schema\\\/person\\\/cbb3504d6d9bee97d58305e50591a9cf\"},\"headline\":\"New FCD microbiological criteria for 2025!\",\"datePublished\":\"2025-01-27T16:13:26+00:00\",\"dateModified\":\"2026-09-19T20:29:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/dev.phytocontrol.com\\\/en\\\/regulatory-watch\\\/new-fcd-microbiological-criteria-for-2025\\\/\"},\"wordCount\":652,\"image\":{\"@id\":\"https:\\\/\\\/dev.phytocontrol.com\\\/en\\\/regulatory-watch\\\/new-fcd-microbiological-criteria-for-2025\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/dev.phytocontrol.com\\\/app\\\/uploads\\\/2025\\\/01\\\/fruit-sec.jpg\",\"articleSection\":[\"Regulatory watch\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/dev.phytocontrol.com\\\/en\\\/regulatory-watch\\\/new-fcd-microbiological-criteria-for-2025\\\/\",\"url\":\"https:\\\/\\\/dev.phytocontrol.com\\\/en\\\/regulatory-watch\\\/new-fcd-microbiological-criteria-for-2025\\\/\",\"name\":\"New FCD microbiological criteria for 2025! 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