Microbiology Archive

Listeria in the Food Service Industry: New Requirements in Force Since 1 July 2026

31. August 2026

Food labeling, Foodstuffs Act, HACCP, Hygiene, Microbiology, News, Quality assurance

Since 1 July 2026, stricter requirements regarding Listeria monocytogenes in certain ready-to-eat foods have applied in the EU. Switzerland has also incorporated the corresponding regulation into the Swiss Hygiene Ordinance (HyV; SR 817.024.1). This issue is also relevant for restaurants, hotels, caterers, and institutional food service operations—especially when ready-to-eat meals are purchased, prepared, stored under…

Correctly Heating Core Temperatures – an Often Underestimated Risk in Gastronomy

18. December 2025

Alcomo App, HACCP, Hygiene, Microbiology, News, Product hygiene, Quality assurance

Insufficient heating of food is currently one of the most frequently neglected issues identified during inspections in gastronomy and collective catering. Poultry is particularly critical, as it carries a high risk of pathogenic microorganisms such as Salmonella and Campylobacter. Legal and Professional Requirements (CH & DE) Both in Switzerland (HyV, Food Hygiene Ordinance) and in Germany (LMHV, EU Regulation 852/2004), it is clearly stipulated…

Chopping boards: wood or plastic?

24. February 2024

Environmental hygiene, Equipment hygiene, HACCP, Hygiene, Microbiology, News, Product hygiene, Quality assurance

The question of which material is more hygienic for chopping boards, wood or plastic, is discussed time and again. Plastic can be cleaned in the dishwasher at very hot temperatures, but according to a study, wood also has an antibacterial effect and is therefore a good and natural alternative. Hygiene requirements Strict guidelines apply to…

Storage & food serving temperatures

11. December 2023

Foodstuffs Act, HACCP, Hygiene, Microbiology, News, Product hygiene

The storage temperature plays a major role for food. On the one hand, perishable food should remain fresh and of high quality and, on the other, no pathogenic germs should grow. Microorganisms multiply more slowly at low temperatures, which slows down the multiplication of bacteria and thus spoilage. In principle, the critical zone in which…

Public warning: Listeria in raw milk soft cheese

30. November 2023

HACCP, Hygiene, Microbiology, News, Nutrition, Quality assurance

The cheese dairy Fleurette Arnaud Guichard Sàrl from Rougemont has found listeria in its products during a company inspection. A recall was then launched. The affected products are: Pavé de Rougemont 160g / Pavé de Rougemont Truffé 160g: Fine Food Pavé de Rougemont 160g / Fine Food Pavé de Rougemont Trüffel 160gwith consumption data from…

“Hygiene enemy” – cockroach: pest control in gastronomy

22. August 2023

Alcomo App, Environmental hygiene, HACCP, Hygiene, Microbiology, News, Product hygiene

Cockroaches are more than just a nuisance in the kitchen. They are notorious as a “hygiene enemy” and can cause serious health problems. Here’s what you need to know to keep your restaurant or kitchen safe. Why are Cockroaches Dangerous? Cockroaches carry pathogens such as salmonella and tuberculosis bacteria, as well as parasites that can…

Bacillus cereus

22. December 2022

HACCP, Microbiology, News

Bacillus cereus is an undemanding soil germ. It is motile, rod-shaped, facultatively anaerobic and can form spores under adverse conditions. In the form of spores, for example, the bacterium survives the cooking process, which is why it cannot be killed by pasteurization. Bacillus cereus, on the other hand, is sensitive to acids. It is a…

Salmonella in chocolate from Barry Callebaut

30. June 2022

HACCP, Hygiene, Latest News, Microbiology, News, Nutrition

Salmonella is mainly known in connection with raw eggs. But these bacteria can also be found in chocolate.Barry Callebaut had to halt chocolate production at its factory in Wieze, Belgium, after salmonella was detected in a batch produced on site on Monday. At the moment, further investigations are underway.At the beginning of April, a Ferrero…

How does salmonella get into chocolate?

2. May 2022

HACCP, Latest News, Microbiology, News, Nutrition, Quality assurance

Symbolic image, source: Alcomo SA Almost everyone has heard of salmonella and is immediately associated with eggs or poultry, but how do these bacteria get into chocolate? It happened around Easter time when a chocolate recall was doing the rounds. A well-known chocolate manufacturer had to clear all chocolate products for children from the shelves.…

Public warning: Salmonella in Alnatura ground tigernuts sold by Migros and Alnatura

31. January 2022

Hygiene, Microbiology, News, Nutrition

Media release from the Federal Food Safety and Veterinary Office (BLV) of January 31, 2022 Migros has informed the Zurich Cantonal Laboratory and the Federal Food Safety and Veterinary Office (BSV) that Salmonella has been detected in the Alnatura ground tigernuts. Since a health hazard cannot be ruled out, the BSV recommends not consuming the…

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