Good hygienic practices throughout the food chain is
crucial to limit Listeria in RTE foods
The first part of EFSA’s analysis of an EU-wide
baseline survey on Listeria monocytogenes
published today provides valuable insights into the presence of this pathogen
in certain ready-to-eat foods (fish, cold meats and soft cheeses [1]).
The
proportion of food samples exceeding the legal food safety limit was low.
However, given the popularity of these foods and the severe implications that Listeria infections (listeriosis) can
have on human health, overall vigilance regarding the possible presence of the
bacteria in food is warranted. To prevent listeriosis, EU legislation lays down
specific rules for food business operators including the need to follow good
manufacturing practices, appropriate food hygiene programs, and effective
temperature control throughout the food chain.
Experts highlighted the importance of these measures as well as proper
storage of these foods in the home, keeping refrigerator temperatures low.
Although listeriosis is rare, the disease is often
severe with high hospitalization and mortality rates. In the EU about 1,470
human cases were reported in 2011, with a mortality rate of 12.7% [2].
Listeriosis is usually contracted by eating foods that contain the Listeria
monocytogenes bacteria such as fish, cold meats and soft cheeses. Ready-to-eat
foods are often the source of listeria infections as their long shelf life is
conducive to bacterial growth and these foods are usually consumed without any
additional cooking.
Health effects associated with listeriosis range from
mild flu-like symptoms, such as nausea, vomiting and diarrhea to more serious
infections such as meningitis and other potentially life-threatening
complications. People who are more susceptible to Listeria infections are the
elderly, pregnant women, newborn infants and people with weak immune systems.
EFSA’s report shows that Listeria monocytogenes was found in 10.3% of fish, 2.1% of meat and
0.5% of cheese samples collected from supermarkets and shops. However, the EU
food safety limit (100 bacteria per gram) was exceeded only in 1.7% of fish,
0.4% of meat and 0.06% of cheese samples.
EFSA’s experts recommend adherence to good hygienic
practices throughout the food production, distribution and storage chain. In
the home consumers are advised to keep the temperature of their refrigerators
low in order to limit potential growth of Listeria should it be present in
ready-to-eat foods.
In the second part of the study, expected to be finalized
next year, EFSA will look at the risk factors for the presence of Listeria monocytogenes in the food
categories concerned and the factors favoring its growth in fish.
Source:http://www.efsa.europa.eu/en/press/news/130627.htm?utm_source=feed&utm_medium=rss&utm_campaign=prwns
Aporte: Esteban Bonilla
Aporte: Esteban Bonilla
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