Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece

Tsaloumi, Sofia; Aspridou, Zafiro; Tsigarida, Eirini; Gaitis, Fragiskos; Garofalakis, Gorgias; Barberis, Konstantinos; Tzoumanika, Fotini; Dandoulaki, Maria; Skiadas, Rovena; Koutsoumanis, Konstantinos

doi:10.1016/j.fm.2021.103800

Cited by 25 publications

(17 citation statements)

References 31 publications

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“…The present study showed that sodium nitrite added in the cooked ham products exerted an inhibitory effect against L. monocytogenes, as previously reported on various ready-to-eat cooked meat products. [15][16][17]48] Although sodium nitrite alone was not sufficient to prevent the growth of L. monocytogenes during actual shelf life of sliced cooked ham products, ingoing amounts of sodium nitrite equal or greater than 90 mg NaNO2 / kg led to a significant reduction of L. monocytogenes growth during the first 3 weeks of storage compared to the control without nitrite (Ni-0). Moreover, it should be noted that the presence of sodium ascorbate (0.3 g/kg) in the different recipes (Ni-120, Ni-90) may have enhanced the anti listerial effect of sodium nitrite as previously described by others.…”

Section: Discussionmentioning

confidence: 99%

Reduction, removal or replacement of sodium nitrite in a model of cured and cooked meat: a joint evaluation of consequences on microbiological issues in food safety, colon ecosystem and colorectal carcinogenesis

Guéraud

Buisson

Promeyrat

et al. 2023

Preprint

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Scope: Epidemiological and experimental evidence reported that processed meat consumption is associated with colorectal cancer (CRC) risk. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Methods and results: Compared to the reference level (120 mg/kg of ham), the effects of sodium nitrite reduction (90 mg/kg of ham), removal and replacement were analysed on ham characteristics and in a CRC rat model. Sodium nitrite removal and reduction induced a similar decrease in CRC preneoplastic lesions, but only reduction led to (i) an inhibitory effect on Listeria monocytogenes growth comparable to that obtained using the reference nitrite level of 120 mg/kg and (ii) an effective control of lipid peroxidation. Among the three alternatives tested, none led to a significant gain when compared to the 120 mg/kg ham reference level: vegetable stock, due to nitrate presence, was very similar to this reference nitrite level, yeast extract induced a strong luminal peroxidation and no decrease in preneoplastic lesions despite the absence of NOCs, and polyphenol rich extract induced the clearest downward trend on preneoplastic lesions but the concomitant presence of nitrosyl iron in feces. Except vegetable stock, other alternatives were less efficient than sodium nitrite (≥ 90 mg/kg) in reducing L. monocytogenes growth. Conclusion: Nitrite reduction (90mg/kg) effectively reduced CRC risk through limiting NOC formation and lipid peroxidation, while mitigating L. monocytogenes risks from cooked hams. Going further in reduction should be possible if accompanied by antioxidants to limit lipid peroxidation and appropriate use-by dates.

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Section: Discussionmentioning

confidence: 99%

Reduction, removal or replacement of sodium nitrite in a model of cured and cooked meat: a joint evaluation of consequences on microbiological issues in food safety, colon ecosystem and colorectal carcinogenesis

Guéraud

Buisson

Promeyrat

et al. 2023

Preprint

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“…At the same time, chilled RTE foods can be produced in bulk and then sliced fresh on point of purchase to individual consumers. These products are called cut-to-order, in-store packaged or non-pre-packaged RTE foods (Garrido et al 2009;Tsaloumi et al 2021). For prepackaged RTE foods sold in original package from the producer, the contamination usually occurs during the manufacturing process.…”

Section: Introductionmentioning

confidence: 99%

“…In Greece, the results of recent quantitative risk assessment of L. monocytogenes in different RTE cooked meat products sliced at retail stores predicted a median value of 7 listeriosis cases per year for the total population. It also proposed mitigation strategies, such as labeling a use-by-date and improving the temperature of domestic refrigerators to decrease the number of potential cases (Tsaloumi et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

Šmigić

Özilgen

Gómez‐López

et al. 2023

J Consum Prot Food Saf

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Understanding consumers' behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers' perception from nine countries, and the identification of customers' clusters and its characteristics in order to understand customers' behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) "Precautious consumers" characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) "Unconcerned consumers" preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries.

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“…Usually, the pathogen contaminates the RTE products during handling and processing measures such as slicing, cutting, or packaging. The contamination would happen at any stage during manufacturing and handling in retail packaging (3) . For these reasons, L. monocytogenes poses a significant risk to the food industry, meat products, and particularly producers of RTE foods continue to be one of the three most RTE food categories typically associated with human listeriosis (4) .…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Antimicrobial Resistance Pattern of Listeria Monocytogenes in Ready t o Eat Foods in Tamil Nadu, India

Elavarasi¹,

Ramesh²,

Sathiyamurthy³

2023

IJST

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Objectives: To examine the prevalence and antibiotic resistance pattern of Listeria monocytogenes in RTE food to understand the risk of contamination in the food industries. Methods: A total of 105 different samples of RTE foods, including curd, cheese, almond milk, banana milkshakes, chocolate, and strawberry milkshakes were collected from street vendors and departmental stores in and around Kanchipuram, Tamil Nadu. As per ISO 11290-1:2017(E) protocol suspected Listeria colonies were selected and identified using standard biochemical tests. Positive colonies were then confirmed by PCR, and isolated confirmed strains were tested for their susceptibility to 12 widelyused antibiotics. Findings: Of the 105 samples, 15 (14.28%) showed a positive, and the overall extent of Listeria monocytogenes in RTE foods was about 14.3%. The results indicate that curd (n=10) and cheese (n=10) had the highest prevalence of L. monocytogenes (30%), followed by almond milk (25%), banana milkshake (13.33%), chocolate, and strawberry, which had a 10% prevalence each. Moreover, antibacterial susceptibility to 12 antimicrobial agents of 25 isolates of L. monocytogenes screened from fifteen RTE foods were tested and highlighted the emergence of multi-drug resistant patterns. Novelty: Our findings reveal that the Kanchipuram district has a high incidence of L. monocytogenes in RTE foods, particularly cheese, curd, and almond milk, which may cause multidrug resistance to the antibiotics used to treat listeriosis.

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Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece

Cited by 25 publications

References 31 publications

Reduction, removal or replacement of sodium nitrite in a model of cured and cooked meat: a joint evaluation of consequences on microbiological issues in food safety, colon ecosystem and colorectal carcinogenesis

Reduction, removal or replacement of sodium nitrite in a model of cured and cooked meat: a joint evaluation of consequences on microbiological issues in food safety, colon ecosystem and colorectal carcinogenesis

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

Prevalence and Antimicrobial Resistance Pattern of Listeria Monocytogenes in Ready t o Eat Foods in Tamil Nadu, India

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