{"id":544784,"date":"2026-08-27T02:48:52","date_gmt":"2026-08-27T00:48:52","guid":{"rendered":"https:\/\/dev.phytocontrol.com\/uncategorized\/changes-to-the-fcd-2021-microbiological-criteria\/"},"modified":"2026-08-27T02:48:52","modified_gmt":"2026-08-27T00:48:52","slug":"changes-to-the-fcd-2021-microbiological-criteria","status":"publish","type":"post","link":"https:\/\/dev.phytocontrol.com\/en\/regulatory-watch\/changes-to-the-fcd-2021-microbiological-criteria\/","title":{"rendered":"Changes to the FCD 2021 microbiological criteria"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Regulation (EC) No 2073\/2005\ndefines process safety and hygiene criteria applicable to\ncertain foodstuffs. These criteria are not sufficient to\nallow monitoring of the processes used by suppliers. As such,\ncertain professional trade unions in production or processing have\nproposed, within their inter-professional bodies, process hygiene criteria\napplicable at the manufacturing stage and at the use-by\/best-before date stage. These\nproposals were taken up by the FCD (F\u00e9d\u00e9ration du\nCommerce et de la Distribution) working group for the development of additional\ncriteria.<\/p>\n\n<p class=\"wp-block-paragraph\"><a href=\"\/wp-content\/uploads\/2020\/10\/FCD_Crit&#xE8;res-microbiologiques_2021_produits_LS_MP_09102020_VDEF.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">An update to these criteria was confirmed for 2021.<\/a><\/p>\n\n<p class=\"wp-block-paragraph\">This new publication\nincludes the following points:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Addition<br\/>of a section in the introduction on the interpretation of results.<\/li>\n\n\n\n<li>Addition<br\/>of a section on technological flora.<\/li>\n\n\n\n<li>Change<br\/>to the title of category <strong>1.10: Raw minced products with<br\/>ingredients (Meat products: salt content &gt; 15g\/kg and &gt; 50%<br\/>pork and Meat preparations: salt content &lt; 15 g\/kg and &gt; 50% pork<br\/>or &lt; 50% pork regardless of salt content) Examples: sausage products, sausage<br\/>meat, merguez, chipolata, veal paupiette, etc.<\/strong><\/li>\n\n\n\n<li>Change<br\/>in category 1.10, to the <em>Listeria<\/em> criterion on receipt, which was previously not<br\/>detected\/25g and is now changing to 10 CFU\/g.<\/li>\n\n\n\n<li>Addition of the condiment sauces category<br\/>2.10. Criteria may be included for these products by the end of<br\/>2020 for application from January 2021.<\/li>\n\n\n\n<li>Addition<br\/>of the routine <em>E.coli<\/em> criterion for raw milk cheeses (except for<br\/>hard cooked-curd cheeses). Frequency<br\/>to be adapted according to the manufacturer&#8217;s self-monitoring plan.<\/li>\n\n\n\n<li>Addition<br\/>of criteria for olives: yeasts\/moulds, <em>E.coli<\/em>, coagulase-positive<br\/>Staphylococci, <em>Salmonella<\/em>, aerobic microorganisms at 30\u00b0C in point<br\/><strong>8.5 Olives not subject to heat treatment.<\/strong><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Please note that your Phytocontrol\nlaboratory offers microbiological analyses on various matrices under\nCOFRAC accreditation. You can consult our COFRAC technical annexes\nNo. 1-6066 and No. 1-6634, available in your customer area or on the COFRAC\nwebsite.<\/p>\n\n<p class=\"wp-block-paragraph\">Need technical, regulatory or pricing information? Our\ncustomer service is available from 8am to 8pm, 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><\/p>\n\n<p class=\"wp-block-paragraph\">And to stay up to date with all Phytocontrol news, join us on\nour <a href=\"https:\/\/www.linkedin.com\/company\/9369065\/\">LinkedIn <\/a> and <a href=\"https:\/\/www.facebook.com\/laboratoirePHYTOCONTROL\">Facebook <\/a>pages!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Regulation (EC) No 2073\/2005 defines process safety and hygiene criteria applicable to certain foodstuffs. These&hellip;<\/p>\n","protected":false},"author":2,"featured_media":19984,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[181],"tags":[],"class_list":["post-544784","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>Changes to the FCD 2021 microbiological criteria - Phytocontrol<\/title>\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=\"Changes to the FCD 2021 microbiological criteria\" \/>\n<meta property=\"og:description\" content=\"Regulation (EC) No 2073\/2005 defines process safety and hygiene criteria applicable to certain foodstuffs. 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