Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers - specific application to Listeria monocytogenes and ready-to-eat meat products

M. Mataragas, M.H. Zwietering, P.N. Skandamis, E.H. Drosinos

Research output: Contribution to journalArticleAcademicpeer-review

53 Citations (Scopus)

Abstract

The presence of Listeria monocytogenes in a sliced cooked, cured ham-like meat product was quantitatively assessed. Sliced cooked, cured meat products are considered as high risk products. These ready-to-eat, RTE, products (no special preparation, e.g. thermal treatment, before eating is required), support growth of pathogens (high initial pH = 6.2–6.4 and water activity = 0.98–0.99) and has a relatively long period of storage at chilled temperatures with a shelf life equal to 60 days based on manufacturer's instructions. Therefore, in case of post-process contamination, even with low number of cells, the microorganism is able to reach unacceptable levels at the time of consumption. The aim of this study was to conduct a Quantitative Microbiological Risk Assessment (QMRA) on the risk of L. monocytogenes presence in RTE meat products. This may help risk managers to make decisions and apply control measures with ultimate objective the food safety assurance. Examples are given to illustrate the development of practical risk management strategies based on the results obtained from the QMRA model specifically developed for this pathogen/food product combination
Original languageEnglish
Pages (from-to)S170-S179
JournalInternational Journal of Food Microbiology
Volume141
Issue numberSuppl. 1
DOIs
Publication statusPublished - 2010

Keywords

  • food safety objectives
  • home storage
  • deli meats
  • temperature
  • model
  • validation
  • behavior
  • growth
  • retail

Fingerprint Dive into the research topics of 'Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers - specific application to Listeria monocytogenes and ready-to-eat meat products'. Together they form a unique fingerprint.

Cite this