Update as of February 10, 2025: new developments for food DVM!

The DGALhas published a new technical instruction on the microbiological shelf life (MSL) of food, dated February 10, 2025: ITIT DGAL/SDSSA/2025-78. This instruction repeals and replaces the previous version DGAL/SDSSA/2024-270 dated April 29, 2024, while retaining its main purpose: to specify the methodological framework for determining, validating, and verifying the SML of foodstuffs manufactured and placed on the market.

Instruction DGAL/SDSSA/2025-78 aims to:

• remind of regulatory obligations regarding microbiological shelf life;


• present, in a structured manner, the tools available to carry out the necessary studies;


• propose a decision-making flowchart to help companies prioritize the steps involved in validating and verifying the DVM;


• help inspectors assess the relevance of the files submitted by operators.

Key points of the update

• Repeal of version 2024 / Clarifications: Version 2025 incorporates the methodological elements of the previous version while providing corrections and clearer wording regarding the means available to operators to determine, validate, or verify a DVM.


• Permanent objective: The instruction retains its educational purpose: it does not create new obligations but clarifies essential steps to ensure food safety in the long term.


• Decision-making flowchart: A visual tool is provided to help companies choose the right methods for their situation and to assist inspectors in analyzing cases.

Reminder: What is DVM?

The Microbiological Shelf Life (MSL) of a food product corresponds to the period during which that product remains compliant with microbiological criteria, both in terms of safety (pathogens) and wholesomeness (spoilage), under normal storage conditions. This period depends in particular on:

• the initial contamination status of the product;


• the manufacturing and packaging process;


• storage and distribution conditions;


• the physical and chemical characteristics of the product (pH, aw, etc.).

The manufacturer is responsible for determining the shelf life (whether it is a use-by date or a best-before date) and must be able to justify it in the event of an official inspection.

Tools available to validate or verify a DVM

To conduct DVM studies, several approaches can be used, depending on the products and processes:

• Aging tests / accelerated aging


• Microbiological growth tests


• Challenge tests


• Predictive microbiology


• Flowcharts and methodological guides

These tools make it possible to demonstrate, using scientific data, that a product remains compliant with microbiological criteria until the end of its useful life.

The role of the CTCPA in your DVM process

The validation and verification of the DVM are technical processes that require appropriate skills and tools.

Asan Agro-Industrial Technical Institute (ITAI) and member of the Qualima RMT, the CTCPA supports you in this process:

• Personalized technical advice


• Methodological support


• Conducting challenge tests in a recognized laboratory


• Support for integrating DVM procedures into your Health Control Plan (HCP)

Our food microbiology laboratory in Avignon is recognized by ANSES (French Agency for Food, Environmental and Occupational Health & Safety) to conduct studies on the growth potential of Listeria monocytogenes.

Please feel free to contact our team of microbiology experts, who can also call on our technologists depending on your needs. To find out more, discover our laboratory: Food microbiology laboratory (ctcpa.org)

Contact: Microbiology laboratory - microbiologie.contact@ctcpa.org