EFSA Updates EU Scientific Advice on Listeria Risk in Ready-To-Eat FoodsTuesday, January 22, 2008
(American Meat Institute)Scientists at Europe’s food safety agency
have updated advice on the risks in foods from
In an opinion published today, the Scientific Panel on Biological Hazards (BIOHAZ) of the European Food Safety Authority (EFSA) recommends that efforts to reduce risks to human health should focus on risk reduction practices both during the production process of ready-to-eat foods (RTE) and at home by consumers.
The Panel recommended that to better assess the risk of the foods responsible for Listeria it was necessary to investigate Listeria cases more thoroughly and generate and analyze data on the consumption in the EU of ready-to-eat foods in which Listeria can be found.
Different approaches are taken by public authorities across the world in monitoring the levels of Listeria. In the European Union, there are maximum safety tolerance levels for Listeria in food products.
The Panel concluded that keeping to these limits leads to very low numbers of Listeria cases in humans as most Listeria cases are due to the consumption of ready-to-eat foods which support growth of Listeria and develop a high concentration of Listeria along the food chain.
In its advice to industry, the Panel identified the following as key areas for attention: food packaging and preparation practices in the food chain (such as the slicing of RTE meat products), storage temperatures, general industrial good hygiene practices and the education and training of food handlers.
The Panel also advised that consumers should continue to observe recommended storage temperatures and keep food appropriately chilled at all times, and take note of the shelf-life of food in their refrigerators. Good food hygiene and preparation principles also play an important role in the prevention of Listeria and other food-borne infections.
The full text of the opinion is available on the EFSA Web site at: http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178680093176.htm