The impact of microbiological criteria on ensuring food safety

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.