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The FCD (Fédération du Commerce et de la Distribution) has published its new specifications for 2025:
Microbiological criteria applicable to distributor brands, first-price brands and raw materials in their initial industrial packaging
This version 2025 includes the following new features:
- In point 4, addition of standard NF EN ISO 15213-2 for clostridium perfringens and indication that standard NF EN ISO 7937 can be used until 31/12/2025.
- A new point 7 has been added: pH and aw values for products handled in shops. These values must be supplied to retailers to define secondary shelf lives and categorise the product in accordance with regulation (EC) no. 2073/2005.
- The title of the MP/MDD LS criterion has been changed to DLC/DLUO Distribution(D). The DDM has replaced the DLUO.
- The comment on listeria monocytogenes has been amended. The residual shelf life has been changed to shelf life (BBD or DDM) for categories 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.12, 5.4, 5.5, 5.6, 5.7, 5.8, 6.1, 6.2, 6.6, 6.7, 6.8, 6.10, 6.11, 6.12, 6.13, 6.15, 6.16, 7.1, 7.2, 7.5, 8.1, 8.2, 8.3, 8.4, 8.5, 9.2, 9.3, 9.4, 9.6, 9.7, 9.9, 9.11, 10.8 and 11.9.
- The 1,000 and 10,000 CFU/g enterobacteria criterion has been replaced by the 500 CFU/g E.coli criterion for prepared meat categories 10.5, 10.6 and 10.7.
- A clarification has been made for categories 2.7 and 2.8. They have been split, taking into account whether or not the products have been heat-treated. The applicable criteria are different for aerobic flora at 30°C, yeasts and moulds and E.coli.
| Categories | Former commodity name | New product name with addition or clarification | Applicable criteria |
| 2. GROCERY | 7. Dried fruit such as smoked/roasted/ salted seeds, dried fruit such as papaya crisps, bananas, apples and nuts. | 7. Nuts (walnuts, hazelnuts, peanuts, etc.), non-rehydrated dried fruit (papaya chips, bananas, apples, etc.) and smoked/roasted/ salted seeds The criteria concern heat-treated products. | Escherichia coli: 10 CFU/g instead of enterobacteria at 10 CFU/g Bacillus cereus: 1,000 CFU/g instead of 100 CFU/g |
| 2. GROCERY | 7. Dried fruit such as smoked/roasted/ salted seeds, dried fruit such as papaya crisps, bananas, apples and nuts. | 8. Nuts (walnuts, hazelnuts, peanuts, etc.), non-rehydrated dried fruit (papaya chips, bananas, apples, etc.) and smoked/roasted/ salted seeds The criteria concern products that have not been heat-treated. | Aerobic flora at 30°C: 500,000 Mould: 50,000 Yeasts: 25,000 Escherichia coli: 100 Bacillus cereus 1,000 CFU/g |
| 2. GROCERY | 8. Soft (rehydrated) or fleshy (not rehydrated) dried fruit such as apricots, prunes, figs, dates, sultanas, gojis, cranberries, etc. | 9. Soft and fleshy rehydrated dried fruit (apricots, prunes, figs, dates, sultanas, gojis, cranberries, etc.) The criteria concern heat-treated products. | Escherichia coli: 10 CFU/g instead of enterobacteria at 10 CFU/g Bacillus cereus: 1,000 CFU/g instead of 100 CFU/g |
| 2. EPICERIE | 8. Soft (rehydrated) or fleshy (not rehydrated) dried fruit such as apricots, prunes, figs, dates, sultanas, gojis, cranberries, etc. | 10. Soft and fleshy rehydrated dried fruit (apricots, prunes, figs, dates, sultanas, gojis, cranberries, etc.) The criteria concern non-heat-treated products. | Aerobic flora at 30°C: 500,000 Mould: 50,000 Yeasts: 25,000 Escherichia coli: 100 Bacillus cereus 1,000 CFU/g |
| 5. CHEESE | 5. Unripened cheese made from pasteurised milk, such as fromage frais including fromage frais… | 5. Unripened cheese made from pasteurised milk, such as fromage frais including fromage frais or mozzarella… | No change to the criteria applicable to this category |
Microbiological criteria applicable to the manufacture, preparation, cutting or simple handling of unpacked foodstuffs on the “cut” shelves and in shop workshops
This version 2025 includes the following new features:
- Addition of standard NF EN ISO 15213-2 for clostridium perfringens and indication that standard NF EN ISO 7937 can be used until 31/12/2025.
- Modification of the criterion for Bacillus cereus for category E.2.3 delicatessen products with a main component (based on) cooked starch or vegetable (excluding bread) sold cold (on sale) (E.2.3). The criterion is increased from 100 to 500 CFU/g.
Your Phytocontrol laboratory can analyse microbiological parameters under COFRAC accreditation. You can consult our COFRAC technical appendices N°1-6066 and N°1-6634 available in your customer area or on the COFRAC website.
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