Order No. 442 of the Minister of Health and Medical Industry validating the permissible levels of microorganisms and other biological organisms in food products and food raw materials, water, soil and other objects of the human environment.

This Order formalizes sanitary–microbiological standards, pursuant to national public health legislation. It establishes binding permissible limits for pathogenic microorganisms and other biological agents in foodstuffs, drinking water, soil, and indoor air of health-care facilities, with the aim of preventing infectious diseases and ensuring sanitary safety in line with the state health program.
The largest section defines detailed microbiological criteria for foodstuffs and food raw materials, specifying permitted or zero-tolerance levels for pathogens such as Salmonella, Listeria monocytogenes, Enterobacter, Yersinia species, and staphylococcal enterotoxins across a wide range of product categories. These include meat, dairy products, fish products, cereals, beverages, infant foods, specialized medical foods, dietary supplements, and products for pregnant and breastfeeding women. The standards differentiate by product type, processing method, and consumer group, with particularly strict requirements for infant foods and ready-to-eat products.
Further chapters set microbiological and parasitological limits for drinking water and surface waters, outlining indicators such as coliform bacteria, total microbial counts, coliphages, protozoa, and helminth eggs, as well as procedures for monitoring and follow-up testing when contamination is detected. The document also classifies soil contamination levels based on bacterial indicators, pathogen presence, and parasite eggs, and establishes air quality standards for different categories of premises in health-care facilities, including operating rooms, intensive care units, and patient wards. Together, these norms provide a comprehensive sanitary framework for controlling biological hazards in environmental and public health contexts.