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A quantitative risk characterization of Listeria monocytogenes in various ready-to-eat (RTE) food categories (heat-treated meat; smoked and gravad fish; and soft and semi-soft cheeses) in the European Union (EU) was performed; starting from the retail stage. For prevalence and concentration, data from the EU-wide baseline survey was complemented with EU monitoring data and data from other sources. Food serving size and the number of servings per year were estimated from the European food consumption database. Demographical data from Eurostat were also used. Growth of L. monocytogenes considering interaction with lactic acid bacteria was modelled from retail to consumption using temperature-time profiles during transport and storage. This information was combined with the Pouillot dose-response models to estimate the number of listeriosis cases per 10 6 servings as well as the annual number of listeriosis cases in the EU associated with the consumption of the RTE foods. The total number of cases was estimated as 2,318 (95 confidence interval (CI): 1,450-3,612). Cooked meat and sausage presented most cases (median of 863 and 541, respectively). Sliced pâté packaged in normal atmosphere presented the highest listeriosis risk per million servings. With respect to the estimation of the total number of cases per population group, considering each food subcategory separately, the higher risk population group corresponded to elderly, followed, in most cases, by pregnant and healthy, with the exceptions of cooked meat and hot smoked fish in which pregnant presented higher risk than elderly. In the light of results, it seems necessary that educative programs and specific recommendations are specially oriented the most susceptible population groups so as to mitigate the risk. Uncertainty sources for some variables such as initial MAY prevalence should be further elucidated as well as variability in Listeria growth when types of product and populations are compared.

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The effectiveness of nisin, lactate salts, and high hydrostatic pressure to inhibit the growth of Listeria monocytogenes and Salmonella in sliced cooked ham was studied through a combination of PCR-based detection methods, most probable number, and classical microbial enumeration techniques (International Organization for Standardization protocols). A synergistic effect to inhibit a cocktail of Listeria monocytogenes CTC1010, CTC1011, and CTC1034 was observed between potassium lactate, high hydrostatic pressure (400 MPa, 17 degrees C, 10 min), and low storage temperature when sliced cooked ham was stored for 84 days at 1 degrees C. The high hydrostatic pressure treatment also proved to be useful to inhibit a cocktail of Salmonella enterica serotypes London CTC1003, Schwarzengrund CTC1015, and Derby CTC1022.

1The effect of high pressure processing (400 MPa for 10 min) and natural antimicrobials