Regulation (EU) No 2073/2005, sets microbiological criteria for foodstuffs to ensure they are safe for consumption. It provides clear guidelines for food business operators to ensure their products are safe, thereby reducing the risk of foodborne illnesses.

The regulation applies to all food business operators involved in the food chain, covering all foods intended for final consumption, including those supplied to mass caterers. It establishes food safety criteria for relevant foodborne bacteria, their toxins, and metabolites, such as Salmonella, Listeria monocytogenes, Enterobacter sakazakii, staphylococcal enterotoxins, and histamine in specific foods.

Food business operators must implement good hygiene practices and Hazard Analysis and Critical Control Points (HACCP) principles to comply with the regulation. They are required to conduct regular testing and monitoring to ensure their products meet the established microbiological criteria. The regulation also mandates that food information must not mislead consumers or falsely suggest special characteristics or effects. Labels must be clear, accurate, and easy to understand.

The regulation has been in force since 2006 and is managed by the European Commission.

Related content:

• Commission Implementing Regulation (EU) 2018/775 laying down rules for the application of Article 26(3) of Regulation (EU) No 1169/2011 on the provision of food information to consumers, as regards the rules for indicating the country of origin or place of provenance of the primary ingredient of a food.

• Technical guidance document on shelf-life studies for Listeria monocytogenes in Ready to eat (RTE) foods