Summary of matrix uncertainty values 16/06/2022

Category Type Matrix Target microorganism Method Sr (log CFU/mL) Laboratory Country Source Date
Raw milk and dairy Raw milks or Raw milk (sampling from Total microflora EN ISO 4833-1 0,06 State veterinary institute Olomouc CZ 2021-2022 EURLs study 16/06/2022
products fermented/acidified non- transport tank)
Raw milk and dairy Raw milk-based products Hard cheese Arseniko Total microflora EN ISO 4833-1 0,06 Department of Food Hygiene of Athens GR 2021-2022 EURLs study 16/06/2022
products with high fat content Naxou
Raw milk and dairy Raw milk-based products Soft cheese - Camembert Total microflora EN ISO 4833-1 0,14 RIVM NL 2021-2022 EURLs study 16/06/2022
products with high fat content de Normandie
and/or high background
flora
Heat-processed milk and Pasteurized dairy Semi hard (unripened E. coli ISO 16649-2 0,18 DSL IE 2021-2022 EURLs study 16/06/2022
Heat-processed milk and Pasteurized dairy Feta Total microflora EN ISO 4833-1 0,10 Department of Food Hygiene of Athens GR 2021-2022 EURLs study 16/06/2022
Heat-processed milk and Pasteurized dairy Hard cheese from Total microflora EN ISO 4833-1 0,04 Veterinary Laboratory of Ioannina GR 2021-2022 EURLs study 16/06/2022
dairy products products pasteurized sheep and
goat milk: Greek hard
cheese made from
pasteurized sheep and
Raw meat and ready-to- Fresh meats Bovine meat cuts Total microflora EN ISO 4833-1 0,40 Laboratory for the Control of Food of Animal Origin CY 2021-2022 EURLs study 16/06/2022
cook meat products (unprocessed)
Heat-processed milk and Dry Milk powder (skimmed Total microflora EN ISO 4833-1 0,07 State veterinary institute Olomouc CZ 2021-2022 EURLs study 16/06/2022
Raw meat and ready-to- Fresh meats Minceed beef Total microflora EN ISO 4833-1 0,33 Sciensano BE 2021-2022 EURLs study 16/06/2022
cook meat products (unprocessed)
Raw meat and ready-to- Fresh meats Pork meat cuts Total microflora EN ISO 4833-1 0,12 Institute for Hygiene and Veterinary Public Health RO 2021-2022 EURLs study 16/06/2022
cook meat products (unprocessed)
Heat-processed milk and Pasteurized milk-based Mini ice cream cones Enterobacteriaceae EN ISO 21528-2 0,09 State General Laboratory CY 2021-2022 EURLs study 16/06/2022
Raw meat and ready-to- Ready-to-cook
cook meat products (processed)
Ready-to-eat, ready-to- cooked meat products Ham cube - Jumbo Total microflora EN ISO 4833-1 0,11 RIVM NL 2021-2022 EURLs study 16/06/2022
reheat meat products schouderham blokjes
Ready-to-eat, ready-to- cooked meat products Sliced ham Total microflora EN ISO 4833-1 0,39 State veterinary institute Olomouc CZ 2021-2022 EURLs study 16/06/2022
reheat meat products
Ready-to-eat, ready-to- Fermented or dried meat Salami Total microflora EN ISO 4833-2 0,09 German federal Institute for risk assessment DE 2021-2022 EURLs study 16/06/2022
reheat meat products products
Ready-to-eat, ready-to- Raw cured smoked Chouriço L. monocytogenes EN ISO 11290-2 0,10 Instituto Nacional de Investigação Agrária e Veterinária, I. P. PT 2021-2022 EURLs study 16/06/2022
reheat meat products
(except poultry)

Raw poultry and ready- Fresh meats Cooked meat products, Total microflora EN ISO 4833-1 0,08 Sciensano BE 2021-2022 EURLs study 16/06/2022
Raw poultry and ready- Fresh meats Poultry neck skin Total microflora EN ISO 4833-1 0,07 Institute for Hygiene and Veterinary Public Health RO 2021-2022 EURLs study 16/06/2022
Raw poultry and ready- Ready-to-cook Poultry meat Total microflora EN ISO 4833-1 0,15 Veterinary Laboratory of Ioannina GR 2021-2022 EURLs study 16/06/2022
to-cook poultry products (processed) preparation: poultry
meat marinated with
spices, mixed with red
Ready-to-eat, ready-to- cooked meat products
reheat poultry meat
Ready-to-eat, ready-to- Fermented, dried or raw
reheat poultry meat cured smoked meat
Raw and ready-to-cook Fish (unprocessed)
fish and seafood
Raw and ready-to-cook Shellfish (unprocessed)
fish and seafood
Ready-to-eat, ready-to- Cooked fishery products
Ready-to-eat, ready-to- Smoked or cured and Smoked fish Total microflora EN ISO 4833-1 0,29 Sciensano BE 2021-2022 EURLs study 16/06/2022
reheat fishery products other processed products

Working group of EURLs Campylobacter, Coagulase+ Staphylococci and Listeria monocytogenes 1/2
Summary of matrix uncertainty values 16/06/2022

Category Type Matrix Target microorganism Method Sr (log CFU/mL) Laboratory Country Source Date
Ready-to-eat, ready-to- Smoked or cured and
reheat fishery products other processed products
Ready-to-eat, ready-to- Acidified and marinated
Fresh produce and fruits Cut ready-to-eat fruits Fruit mixes Total microflora EN ISO 4833-1 0,19 Sciensano BE 2021-2022 EURLs study 16/06/2022
Fresh produce and fruits Cut ready-to-eat fruits Raw vegetables with Total microflora EN ISO 4833-1 0,05 EURL CPS - ANSES EU 2021-2022 EURLs study 16/06/2022
Fresh produce and fruits Vegetables Iceberg lettuce, Enterobacteriaceae EN ISO 21528-2 0,07 State General Laboratory CY 2021-2022 EURLs study 16/06/2022
Fresh produce and fruits Vegetables Iceberg lettuce, Total microflora EN ISO 4833-1 0,13 State General Laboratory CY 2021-2022 EURLs study 16/06/2022
Fresh produce and fruits Sprouts
Fresh produce and fruits unprocessed and frozen Melon balls Total microflora EN ISO 4833-1 0,36 EURL Lm - ANSES EU 2021-2022 EURLs study 16/06/2022
Processed fruits and Heat processed fruits and
Processed fruits and Fermented/acified
Infant formula and Probiotic ingredients
Infant formula and Non-probiotic
Infant formula and Non-probiotic infant
Infant formula and Cereals
Chocolate, bakery Pastries Pastry cake, which Enterobacteriaceae EN ISO 21528-2 0,03 State General Laboratory CY 2021-2022 EURLs study 16/06/2022
products and consisted, among others,
confectionary of pastry cream, fresh
Chocolate, bakery Dry and sugared low
Multi-component foods Composite foods with Refrigerated pasta salad Total microflora EN ISO 4833-1 0,31 Sciensano BE 2021-2022 EURLs study 16/06/2022
Multi-component foods Composite foods with Sandwishes (Main Total microflora EN ISO 4833-1 0,08 Institute for Hygiene and Veterinary Public Health RO 2021-2022 EURLs study 16/06/2022
or meal components substantial raw ingredients: bread,
ingredients cooked ham slices, semi-
Multi-component foods Ready to (re)heat food:
Multi-component foods Mayonaisebased Meat salads with pasta, Total microflora EN ISO 4833-1 0,09 EURL CPS - ANSES EU 2021-2022 EURLs study 16/06/2022
or meal components delisalads with raw raw vegetables and
Multi-component foods Ready to (re)heat food:
Pet food and animal Dry food
Pet food and animal Wet food Raw meat feed for dogs, Enterobacteriaceae NMKL 144, 3. Ed., 2005, 0,09 EURL Campylobacter - National Veterinary Institute EU 2021-2022 EURLs study 16/06/2022
feed based on raw bovine with modification 3M™
rumen (99%) Petrifilm™
Enterobacteriaceae
Count Plates
Pet food and animal Animal feeds (bovine,
Pet food and animal Animal feeds (poultry)
Pet food and animal Animal feeds (fish) Flour Total microflora EN ISO 4833-1 0,08 Institute for Hygiene and Veterinary Public Health RO 2021-2022 EURLs study 16/06/2022
Primary production Animal faeces Laying hen faeces Total microflora EN ISO 4833-1 0,51 RIVM NL 2021-2022 EURLs study 16/06/2022
Surface sampling (food
and feed production,
primary production)

Working group of EURLs Campylobacter, Coagulase+ Staphylococci and Listeria monocytogenes 2/2