engleski

Microbiological criteria for Listeria monocytogenes in meat products in the relation to hygienic requirements and HACCP

Listeria monocytogenes is a widely distributed, highly adaptable microorganism that may cause an infection called listeriosis. Recent large outbreaks, a high case fatality rate, and the fact that L. monocytogenes may contaminate many different types of foods, where is able to multiply at temperatures as low as 2 to 4 °C, means that there is a need for continual vigilance and surveillance. It is now well established that occurrence of L. monocytogenes in ready-to-eat (RTE) foods with a relatively long shelf-life is of particular concern. RTE foods can be contaminated during processing by subtypes of L. monocytogenes which persist in the processing plants, thus the sampling of processing areas and equipment, determination of the product compliance with the relevant criteria, and conducting of research to determine compliance with the criteria until the expiry date of the product, is necessary and mandatory. Sampling on L. monocytogenes presence should be performed on a routine basis according to a sampling scheme that must be an integral part of the implemented self-control system based on the principles of good hygiene practice and HACCP. Furthermore, the frequency of sampling should be determined on the basis of risk analysis and be consistent with the nature and scope of food business and at the same time must take into account other aspects such as the characteristics of raw materials, manufacturing process, the final product.

Listeria monocytogenes; microbiological criteria

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