Abstract:
Microbiological criteria play a pivotal role in ensuring food safety by establishing acceptable limits for the presence of
pathogenic microorganisms in food products. These criteria are particularly important in high-risk food categories such
as meat, seafood, and ready-to-eat products. This article reveals the role of microbiological criteria in food safety
management, focusing on their integration into HACCP (Hazard Analysis Critical Control Points) systems, their legal
framework within the European Union, and their practical implementation in food production. Using case studies and
industry data, the study emphasizes the importance of microbiological testing for verifying the effectiveness of hygiene
and processing controls. The results highlight both the benefits and challenges of applying microbiological criteria,
especially for small- and medium-sized enterprises (SMEs), and discuss the critical role of sampling, testing, and
corrective actions in maintaining food safety.
