There were changes made in July 2014 to the Food Standards Code 1.6.1 giving new limits for Listeria monocytogenes in ready-to-eat (RTE) foods.
If your business prepares ready to eat food you need to be familiar with these changes to the new limits, and how they apply to your products.
Two sets of criteria for L. monocytogenes now apply based on whether growth of L. monocytogenes will or will not occur in the Ready To Eat food:
- RTE foods in which growth of L. monocytogenes will not occur (less than 100cfu/g).
- RTE foods in which growth of L. monocytogenes will occur (not detected in 25g).