Understanding and managing the new Listeria limits |
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FSANZ is reviewing the microbiological limits in the Food Standards Code 1.6.1.
There were changes made in July 2014 giving new limits for Listeria monocytogenes in ready-to-eat (RTE) foods
Two sets of criteria for L. monocytogenes now apply based on whether growth of L. monocytogenes will or will not occur in the RTE food:
Ready-to-eat food means a food that –
(a) is ordinarily consumed in the same state as that in which it is sold; and
(b) will not be subject to a listericidal process before consumption( normally cooking to 75oC or equivalent heat process, or high pressure processing or drying and or acidification) and
(c) is not one of the following – (i) shelf stable foods; (ii) whole raw fruits; (iii) whole raw vegetables; (iv) nuts in the shell; (v) live bivalve molluscs
FSANZ has released a guidance document. There is a useful flowchart contained in that guidance document.
NSW Food Authority licensed businesses, or is a business producing ready-to-eat products that will be stored in refrigeration for more than 5 days before being eaten, then the business must have a Listeria include a comprehensive environmental sampling program that is able to identify all possible contamination sources within the processing areas.
For further information on the environmental sampling program refer to your local authority. Review the NSW Food Authority fact sheet here on Listeria Environmental Sampling.
What do you do if the laboratory says they’ve found Listeria monocytogenes in your product?
If your food business produces ready-to-eat food that will be stored in refrigeration for more than five days before being eaten, and is a ready to eat food that will support the growth of Listeria monocytogenes you need to investigate and react to this presumptive test (pathogen suspected but not confirmed) that indicates your listeria may have been detected in your product, above the limit ( refer above - not detected in 25g)
Where possible, a product under test should not be released to the marketplace if an adverse result could lead to a recall.
Once the laboratory advises that a presumptive positive result has been recorded, there is usually a 24-hour delay before the result is conclusive. Businesses should use this time to retest product and to plan a recall or withdrawal of the product, in the event that a positive result is confirmed, and to determine where the Listeria contamination is coming from.
( Check equipment cleanliness and sanitising ,areas where the combination of water, food particles and temperature support the growth of bacteria, poor water drainage etc). You may wish to do some intensive environmental swabbing to determine where the contamination source of Listeria may be. Correct Food Systems can provide and assist with Listeria swabbing.
Correct Food Systems can assist you with managing a positive presumptive Listeria micro result for your product.
We can advise you on the next steps your business should take, in terms of investigation and swabbing, retesting of products, preparation for putting product on hold and a recall and notification to the authorities, and advise on possible corrective actions
It is a legal requirement for licensed businesses to notify the Authority about positive pathogen detections. Notification should be done by phone within 24 hours of receiving the laboratory result and by writing within seven days.
The NSW Food Authority also has a useful fact sheet with information to assist when a presumptive Listeria positive test comes back.
NSW Food Authority also has guidance material the requirements of a Listeria Management Program. The aim of the guidelines is to control the occurrence of Listeria in RTE meats via environmental and product testing.
There were changes made in July 2014 giving new limits for Listeria monocytogenes in ready-to-eat (RTE) foods
Two sets of criteria for L. monocytogenes now apply based on whether growth of L. monocytogenes will or will not occur in the RTE 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).
- Notably this recent change allows Listeria monocytogenes to be detected in levels of up to 100/g in ready to eat products where Listeria is not capable of growing. Foods that potentially fall into this category are:
- foods with low water activity [dry, sugar content, etc] (less than .92aw)
- foods with low pH ( less than ph 4.4)
- combinations of the above two points ( pH less than 5.0 in combination with a water activity of less than 0.94)
- foods with high levels of competitive microflora [some fermented foods]
- food with preservative[s] present that prevent the growth of Listeria
- frozen foods (frozen until consumption)
- food has a refrigerated shelf life of less than than 5 days
Ready-to-eat food means a food that –
(a) is ordinarily consumed in the same state as that in which it is sold; and
(b) will not be subject to a listericidal process before consumption( normally cooking to 75oC or equivalent heat process, or high pressure processing or drying and or acidification) and
(c) is not one of the following – (i) shelf stable foods; (ii) whole raw fruits; (iii) whole raw vegetables; (iv) nuts in the shell; (v) live bivalve molluscs
FSANZ has released a guidance document. There is a useful flowchart contained in that guidance document.
NSW Food Authority licensed businesses, or is a business producing ready-to-eat products that will be stored in refrigeration for more than 5 days before being eaten, then the business must have a Listeria include a comprehensive environmental sampling program that is able to identify all possible contamination sources within the processing areas.
For further information on the environmental sampling program refer to your local authority. Review the NSW Food Authority fact sheet here on Listeria Environmental Sampling.
What do you do if the laboratory says they’ve found Listeria monocytogenes in your product?
If your food business produces ready-to-eat food that will be stored in refrigeration for more than five days before being eaten, and is a ready to eat food that will support the growth of Listeria monocytogenes you need to investigate and react to this presumptive test (pathogen suspected but not confirmed) that indicates your listeria may have been detected in your product, above the limit ( refer above - not detected in 25g)
Where possible, a product under test should not be released to the marketplace if an adverse result could lead to a recall.
Once the laboratory advises that a presumptive positive result has been recorded, there is usually a 24-hour delay before the result is conclusive. Businesses should use this time to retest product and to plan a recall or withdrawal of the product, in the event that a positive result is confirmed, and to determine where the Listeria contamination is coming from.
( Check equipment cleanliness and sanitising ,areas where the combination of water, food particles and temperature support the growth of bacteria, poor water drainage etc). You may wish to do some intensive environmental swabbing to determine where the contamination source of Listeria may be. Correct Food Systems can provide and assist with Listeria swabbing.
Correct Food Systems can assist you with managing a positive presumptive Listeria micro result for your product.
We can advise you on the next steps your business should take, in terms of investigation and swabbing, retesting of products, preparation for putting product on hold and a recall and notification to the authorities, and advise on possible corrective actions
It is a legal requirement for licensed businesses to notify the Authority about positive pathogen detections. Notification should be done by phone within 24 hours of receiving the laboratory result and by writing within seven days.
The NSW Food Authority also has a useful fact sheet with information to assist when a presumptive Listeria positive test comes back.
NSW Food Authority also has guidance material the requirements of a Listeria Management Program. The aim of the guidelines is to control the occurrence of Listeria in RTE meats via environmental and product testing.
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