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The working group ‘Microbiological Guideline and Warning Values’ of the DGHM (German Society for Hygiene and Microbiology) has published new drafts for microbiological guideline and warning values for raw cured meat products, shellfish, frozen pastry products and pastry products.
DGHM recommendations are not legally binding. They serve as guidance for industry, but in the absence of legal requirements, they are also used in the assessment of foodstuffs. The currently valid DGHM recommendations must be obtained from Beuth Verlag for a fee. Link:
We are therefore only able to present the drafts here and would like to expressly point out that these may still be amended in the subsequent discussion process. We base our assessment of analysis results on the recommendations that have been adopted in each case. The drafts from May 2025 for the recommendations for guideline and warning values for the product groups:
6.1 Guideline and warning values for cooked products and 6.2 Guideline and warning values for instant products (cold soluble) have been adopted and are now available from Beuth Verlag.
Here are the current drafts (as of 5 July 2025) for your early information (All information is provided without guarantee):
3.3 Guideline and warning values for raw cured meat products
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Guideline value (CFU/g) |
Warning value (CFU/g) |
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| Enterobacteriaceae | 1 x 102 | 1 x 103 |
| Escherichia coli | 1 x 101 | 1 x 102 |
| Coagulase-positive staphylococci | 1 x 102 | 1 x 103 |
| Salmonella | n.d. in 25 g | |
| Listeria monocytogenes a) | n.d in 25 g or 1 x 102 | |
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CFU: Colony forming Units
a) For the investigation and evaluation of Listeria monocytogenes, the provisions of Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs, as amended, must be observed. In addition to this, the provisions of Article 14 of Regulation (EC) No. 178/2002, as amended, may be consulted.
The definitions of guideline and warning values in the preamble must be observed! |
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5.5 Guideline and warning values for raw mussels and raw mussel meat |
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| Guideline value (CFU/g) | Warning value (CFU/g) | |
| Aerobic mesophilic colony count | 1 x 106 | |
| Enterobacteriaceae | 1 x 103 | 1 x 104 |
| Escherichia coli a) | 1 x 101 | 1 x 102 |
| Pseudomonads | 1 x 106 | |
| Coagulase-positive staphylococci | 1 x 102 | 1 x 103 |
| Salmonella | n.d. in 25 g | |
| Listeria monocytogenes b) | 1 x 102 | |
| CFU: Colony forming Units n.d.:not detectable a) Live mussels (food category 1.24) are subject to the food safety criteria laid down in Regulation (EC) No 2073/2005. b) For the investigation and evaluation of Listeria monocytogenes, the provisions of Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs, as amended, must be observed. In addition to this, the provisions of Article 14 of Regulation (EC) No. 178/2002, as amended, may be consulted.
Depending on the product and region of origin, additional testing for Vibrio spp. may be advisable. For the health assessment of a detection and any further diagnostics that may be necessary, please refer to the current risk assessments by EFSA () and BfR () on Vibrio spp. |
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9.4 Guideline and warning values for frozen patisserie products with unbaked fillings(ready to eat as intended without heating) |
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| The product group comprises frozen bakery products which are filled and/or topped and/or coated after baking and before freezing. | ||
| Guideline value (CFU/g) | Warning value (CFU/g) | |
| Aerobic mesophilic colony count a) | 1 x 106 | |
| Enterobacteriaceae | 1 x 102 | 1 x 103 |
| Escherichia coli b) | 1 x 101 | 1 x 102 |
| Moulds | 1 x 103 | |
| Coagulase-positive staphylococci | 1 x 102 | 1 x 103 |
| Presumptive Bacillus cereus | 1 x 102 | 1 x 103 |
| Salmonella | n.d. in 25 g | |
| Listeria monocytogenes c) | n.d in 25 g or 1 x 102 | |
| CFU: Colony forming Units n.d.:not detectable a) Live microorganisms from fermented ingredients must be taken into account in the assessment. b) If raw plant ingredients are added, this must be taken into account in the assessment. c) For the investigation and evaluation of Listeria monocytogenes, the provisions of Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs, as amended, must be observed. In addition to this, the provisions of Article 14 of Regulation (EC) No. 178/2002, as amended, may be consulted. |
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9.5 Guideline and warning values for assessing patisserie products with unbaked fillings |
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| Guideline value (CFU/g) | Warning value (CFU/g) | |
| Aerobic mesophilic colony count | 1 x 106 | |
| Enterobacteriaceae a) | 1 x 103 | 1 x 104 |
| Escherichia coli | 1 x 101 | 1 x 102 |
| Yeasts b) | 1 x 104 | |
| Moulds | 1 x 103 | |
| Coagulase-positive staphylococci | 1 x 102 | 1 x 103 |
| Presumptive Bacillus cereus | 1 x 102 | 1 x 103 |
| Salmonella | n.n.in 25 g | |
| Listeria monocytogenes c) | n.n in 25 g bzw. 1 x 102 | |
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CFU: Colony forming Units a) If raw plant ingredients are added, this must be taken into account in the assessment. b) Live microorganisms from fermented ingredients must be taken into account in the assessment. If the guideline value is exceeded, sensory evaluation must be included in the assessment. c) For the investigation and evaluation of Listeria monocytogenes, the provisions of Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs, as amended, must be observed. In addition to this, the provisions of Article 14 of Regulation (EC) No. 178/2002, as amended, may be consulted. |
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YOUR PLUS: We base our evaluation of microbiological findings on the recommendations of the DGHM (German Society for Hygiene and Microbiology) if no other legal regulations apply, and include these in our analysis reports as additional information for our customers.
Author: Dr. Frank Mörsberger, AGROLAB GROUP
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