The aim of the focus campaign was the microbiological analysis of soup fillings such as cheese dumplings, liver dumplings, pancakes, etc., which are often prepared using the cook & chill method and are only heated to consumption temperature when served.

72 samples from all over Austria were analysed. Five samples were rejected:

• One sample (semolina dumplings) was assessed as unsafe - harmful to health due to a very high bacterial count of presumptive Bacillus cereus
• One sample (Kräuterschöberl) was assessed as unsafe - unfit for human consumption due to a high bacterial count of presumptive Bacillus cereus and a high bacterial count of coagulase-positive staphylococci
• One sample (pancakes) was assessed as impaired due to a high bacterial count of mesophilic aerobic bacteria and Enterobacteriaceae
• In addition, one sample (semolina dumplings) was assessed as impaired due to an increased bacterial count of presumptive Bacillus cereus (5,000 CFU/g)
• One sample was found to be in breach of Regulation (EC) No 852/2004 on the hygiene of foodstuffs due to an excessively high storage temperature