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Listeria monocytogenes in ready-to-eat (RTE) foods: attribution, characterization and monitoring

Listeria monocytogenes in ready-to-eat (RTE) foods: attribution, characterization and monitoring
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
Total Pages: 202
Release: 2022-10-14
Genre: Technology & Engineering
ISBN: 9251369836
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Since the publication of the 2004 risk assessment, outbreaks of illness and resultant deaths due to L. monocytogenes continue to occur across the globe. Continued effort is needed to summarize and critically evaluate the most recent information on L. monocytogenes in RTE foods. New data to improve and further inform the 2004 Risk Assessment is available for nearly every factor considered previously, including new quantitative data on L. monocytogenes contamination of foods. To facilitate this work, an FAO/WHO expert meeting was held by virtual means from 20 October to 6 November 2020 to review and discuss the available data and background documents, and to assess the need to modify and update risk assessment models/tools. This report focuses on the deliberations and conclusions of the expert meeting.

Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods

Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods
Author: World Health Organization
Publisher:
Total Pages: 80
Release: 2004
Genre: Medical
ISBN: 9789241562614
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Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.

Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods

Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods
Author:
Publisher: Food & Agriculture Org.
Total Pages: 314
Release: 2004
Genre: Food
ISBN: 9789251051276
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Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.

Policy on Listeria Monocytogenes in Ready-to-eat Foods

Policy on Listeria Monocytogenes in Ready-to-eat Foods
Author:
Publisher:
Total Pages: 48
Release: 2011
Genre:
ISBN:
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"The Canadian "Policy on Listeria monocytogenes in ready-to-eat foods" (hereafter referred to as the Listeria policy) is based on Good Manufacturing Practices (GMPs) and the principles of HACCP (Hazard Analysis Critical Control Point; see Appendix A). This policy was developed using a health risk assessment (HRA) approach and uses as its foundation a combination of inspection, environmental sampling and end-product testing to verify control of Listeria monocytogenes in ready-to-eat (RTE) foods (RTE food is defined in Appendix A). Focus is given to environmental verification and control, especially in post-lethality areas, as applicable. This policy applies to RTE food sold in Canada, produced both domestically and imported. The present policy revises and replaces the Policy on Listeria monocytogenes in ready-to-eat foods dated October 4, 2004"--Summary, p. 3.

Ready-to-Eat Foods

Ready-to-Eat Foods
Author: Andy Hwang
Publisher: CRC Press
Total Pages: 274
Release: 2010-03-03
Genre: Technology & Engineering
ISBN: 1420068636
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With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking- a step that ki

Foodborne Pathogens

Foodborne Pathogens
Author: Joshua B. Gurtler
Publisher: Springer
Total Pages: 653
Release: 2017-06-14
Genre: Technology & Engineering
ISBN: 3319568361
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Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

Control Strategies for Listeria Monocytogenes in Ready-to-eat Foods and on Food Contact Surfaces

Control Strategies for Listeria Monocytogenes in Ready-to-eat Foods and on Food Contact Surfaces
Author: Jasdeep Kaur Saini
Publisher:
Total Pages:
Release: 2012
Genre:
ISBN:
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The ubiquitous nature and continued presence in food processing environments makes Listeria monocytogenes a significant threat in ready-to-eat (RTE) food products. This study was performed in two phases; Phase 1 studied lauric arginate (LAE) as an antimicrobial on food contact surfaces and shredded mozzarella cheese, and use of glucose oxidase (GOX), sodium lactate (SL), and acidified calcium sulfate (ACS) as preservatives in mozzarella cheese; Phase 2 evaluated efficacy of Photohydroionization (PHI) technology to control L. monocytogenes on food contact surfaces, sliced American cheese, and ready-to-eat turkey. Stainless steel coupons, mozzarella cheese, American cheese, and turkey were surface inoculated with a three- or five-strain cocktail of L. monocytogenes. Coupons were treated with 100 and 200 ppm solution of lauric arginate for 5 and 15 min. Mozzarella cheese was treated with different combinations of treatments comprising LAE, GOX, SL, ACS, dextrose, and anticaking agents (free flow 1031 and cellulose). Results indicated up to 2.5 log CFU/coupon reductions and it was concluded that LAE was effective in controlling low levels of contamination of L. monocytogenes on food contact surfaces. In mozzarella cheese, results indicated that lauric arginate provided no additional antimicrobial effect (P> 0.05) as compared to GOX + dextrose. The antimicrobial blends with GOX, SL, and ACS were different (P 0.05) from the controls but showed no differences (P 0.05) in their effect in controlling bacterial populations. Results from treatment with PHI unit showed significant (P 0.05) reduction in bacterial populations. L. monocytogenes populations reduced by 4.37 log CFU/coupon on stainless steel surfaces after 15 min of treatment; 2.16 and 2.52 log CFU/sample reduction on American cheese and ready-to-eat turkey, respectively, after short treatment time of 5 min. Lipid oxidation analyses performed on cheese and turkey samples indicated that the PHI treatment did not affect (P 0.05) TBAR values. These studies suggest that LAE and GOX as antimicrobials and PHI treatment can be used as intervention strategies in an integrated process to ensure safe production of food. Further research is needed to evaluate applicability of SL and ACS in mozzarella cheese.

Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods

Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods
Author:
Publisher: Fao
Total Pages: 0
Release: 2004
Genre: Food
ISBN: 9789251051276
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Jointly issued by the World Health Organization and the Food and Agriculture Organization. For interpretative summary of this report, see (ISBN 9251051267).