The microbiological stability of fresh dairy products remains a central criterion for European processors, and developments during 2024–2025 confirm the growing pressure for uniform standards and digital monitoring. Regulation (EC) No 2073/2005 on microbiological criteria for food sets clear limits for Listeria monocytogenes, E. coli and total flora, and EFSA indicates that compliance with these limits depends directly on hygiene procedures during processing, temperature control, and the stability of the cold chain.

Data collected through European monitoring networks show that fresh dairy products such as pasteurised milk, yoghurt and kefir have a compliance rate above 98%, but risks appear in segments where processes are manual or where refrigeration infrastructure is outdated. DG SANTE notes in audit reports that temperature fluctuations above 6°C in the logistics chain significantly increase bacterial load, even if the final product initially remains compliant.

Eurostat observes a steady increase in the consumption of fermented products in the EU, due to their better stability and extended shelf life achieved through controlled acidification. At the same time, processors are modernising pasteurisation and fermentation lines to reduce the risks of post-processing contamination. Automatic CIP systems reduce hygiene deviations identified during official controls by more than 20%, according to EFSA analysis.

In 2025, the competitiveness of the industry depends on the ability of operators to document microbiological stability through digital data, repeated test series and standardised protocols. European retail increasingly requires evidence of real-time temperature monitoring and full batch traceability, and processors that can provide this information are preferred in contract negotiations.

Maintaining microbiological stability is not only a sanitary requirement but also an indicator of the processor’s technological maturity. Units that invest in modern equipment and automated monitoring are better positioned in the value chain of the dairy industry.

(Photo: Freepik)