Listeria Prevention
Foodborne illness is an ongoing concern for both regulators and the food industry, and with rapid advances in food technology, changes in eating patterns, changing consumer demographics and evolving consumer preferences, the challenge presented by microbiological hazards in our food supply remains high. This has led to an increased focus on some foodborne pathogens, such as Listeria monocytogenes.
Listeria monocytogenes can cause a condition known as listeriosis in susceptible people. Initially symptoms include fever, muscle aches, and sometimes gastrointestinal symptoms such as nausea and diarrhoea. Fortunately Listeriosis is uncommon, however it can be very dangerous for susceptible people leading to meningitis, septicaemia, and spontaneous abortion.
In recent years FSANZ has initiated risk assessments and reviews of the risk presented by Listeria monocytogenes in the food supply. These include
- Listeria Monocytogenes in cooked prawns , A Microbiological Survey Report. Technical Report Series. 26
- Final assessment report P239 Listeria- Risk Assessment & Risk Management Strategy
- Risk assessment for L. monocytogenes in cold-smoked salmon [ pdf format 234 kb ]
- Evaluation of the public health implications of Standard 1.6.1 limits for L. monocytogenes in cold-smoked salmon [ pdf format 64 kb ]
In addition, FSANZ has been actively involved in the Codex Committee on Food Hygiene amd the development of Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Ready-to-Eat Foods. http://www.codexalimentarius.net/download/standards/10740/CXG_061e.pdf