Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers--specific application to Listeria monocytogenes and ready-to-eat meat products

International Journal of Food Microbiology
M MataragasE H Drosinos

Abstract

The presence of Listeria monocytogenes in a sliced cooked, cured ham-like meat product was quantitatively assessed. Sliced cooked, cured meat products are considered as high risk products. These ready-to-eat, RTE, products (no special preparation, e.g. thermal treatment, before eating is required), support growth of pathogens (high initial pH=6.2-6.4 and water activity=0.98-0.99) and has a relatively long period of storage at chilled temperatures with a shelf life equal to 60 days based on manufacturer's instructions. Therefore, in case of post-process contamination, even with low number of cells, the microorganism is able to reach unacceptable levels at the time of consumption. The aim of this study was to conduct a Quantitative Microbiological Risk Assessment (QMRA) on the risk of L. monocytogenes presence in RTE meat products. This may help risk managers to make decisions and apply control measures with ultimate objective the food safety assurance. Examples are given to illustrate the development of practical risk management strategies based on the results obtained from the QMRA model specifically developed for this pathogen/food product combination.

References

Jun 22, 2002·International Journal of Food Microbiology·Thomas Ross, John Sumner
Apr 23, 2003·International Journal of Food Microbiology·Maarten J NautaFrédéric Carlin
May 12, 2004·International Journal of Food Microbiology·Arie H HavelaarJaap T Jansen
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Feb 24, 2006·Risk Analysis : an Official Publication of the Society for Risk Analysis·Hong YangPeter Cowen
Jun 21, 2006·International Journal of Food Microbiology·R C WhitingS Schaub
Jul 8, 2008·International Journal of Food Microbiology·M MataragasE H Drosinos
Jan 1, 2008·Meat Science·John N Sofos

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Citations

Dec 30, 2014·International Journal of Food Microbiology·Ambroos StalsMieke Uyttendaele
Feb 9, 2012·EcoHealth·Aleix FerrerJakob Zinsstag
Aug 9, 2011·Journal of Food Protection·Alejandra A LatorreYnte H Schukken
Jul 2, 2020·Risk Analysis : an Official Publication of the Society for Risk Analysis·Rita BernardoAna Rita Henriques
Jul 7, 2020·EFSA Journal·UNKNOWN Department of Veterinary Medicine, University of Perugia, Perugia, ItalyBeniamino Cenci Goga
Jan 24, 2018·EFSA Journal·UNKNOWN EFSA Panel on Biological Hazards (BIOHAZ)Roland Lindqvist

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