Statistical analysis of the Listeria monocytogenes EU‐wide baseline survey in certain ready‐to‐eat foods Part A: Listeria monocytogenes prevalence estimates

Rakhmawati, T.W.; Nysen, Ruth; Aerts, Marc

doi:10.2903/sp.efsa.2013.en-441

Cited by 4 publications

(7 citation statements)

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“…Conversely, 3.0 % (2 samples out of 66) and 7.1 % (7 samples out of 99) of the samples that were positive by enumeration at sampling and at end of shelf-life, respectively, were detection-test negative. For more details, the reader is referred to Tables 87 and 89 of the External Report (Rakhmawati et al, 2013).…”

Section: Appendix G Comparison Of Results Of Detection and Enumeratimentioning

confidence: 99%

“…A detailed description on statistical models and weighting is given in the External Report (Rakhmawati et al, 2013).…”

Section: Estimates Of Prevalence Of Listeria Monocytogenes At Eu Levelmentioning

confidence: 99%

“…An External Scientific Report submitted to EFSA (later referred to as the External Report) on the Statistical analysis of the L. monocytogenes EU wide baseline survey in certain RTE foods. Part A: L. monocytogenes prevalence (Rakhmawati et al, 2013) and prepared by an EFSA contractor reports on EU level prevalence analyses and on MS specific data and descriptive statistics. Therefore, this report should be read in parallel with that External Report.…”

Section: Analysis 1 Introductionmentioning

confidence: 99%

“…of the External Report(Rakhmawati et al, 2013). ], often written as, pH, is a measure of hydrogen ion concentration; a measure of the acidity or alkalinity of a solution.…”

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Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates

2013

EFSA Journal

106

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A European Union-wide baseline survey on Listeria monocytogenes was carried out in 2010 and 2011 with the aim of estimating the European Union level prevalence of Listeria monocytogenes in certain ready-to-eat foods at retail. A total of 3 053 batches of packaged (not frozen) hot or cold smoked or gravad fish, 3 530 packaged heat-treated meat products and 3 452 soft or semi-soft cheeses were sampled from 3 632 retail outlets in 26 European Union Member States and one country not belonging to the European Union. The fish batch samples were analysed on arrival at the laboratory as well as at the end of shelf-life, whereas the meat products and the cheese samples were analysed at the end of shelf-life. All 13 088 food samples were examined for the presence of Listeria monocytogenes, in addition to the determination of the Listeria monocytogenes counts. The prevalence across the entire European Union in fish samples at the time of sampling was 10.4 % and at the end of shelf-life was 10.3 %, while for meat and cheese samples at the end of shelf-life these prevalences were 2.07 % and 0.47 %, respectively. The European Union level proportion of samples with a Listeria monocytogenes count exceeding the level of 100 cfu/g at the end of shelf-life was 1.7 %, 0.43 % and 0.06 % for fish, meat and cheese samples, respectively, while for fish at the time of sampling it was 1 %. Summaries of the counts of Listeria monocytogenes in the examined samples are also presented. © European Food Safety Authority, 2013 KEY WORDSListeria monocytogenes, ready-to-eat food, fish, meat, cheese, prevalence, European Union. SUMMARYIn the European Union (EU), listeriosis is a relatively rare but serious food-borne illness in humans, with high morbidity, hospitalisation and mortality in vulnerable populations. The bacterial genus Listeria currently comprises 10 species, but human cases of listeriosis are almost exclusively caused by the species Listeria monocytogenes (L. monocytogenes). Listeria species are ubiquitous organisms that are widely distributed in the environment, especially in plant matter and soil. The principal reservoirs of Listeria are soil, forage and surface water. The main route of transmission to humans is believed to be through consumption of contaminated food. The bacterium can be found in raw foods and in processed foods that are contaminated during and/or after processing. The fact that L. monocytogenes is able to multiply in various foods at temperatures as low as 2 to 4 °C makes the occurrence of L. monocytogenes in ready-to-eat (RTE) foods with a relatively long shelf-life, such as fishery products, heat-treated meat products and RTE cheese, of particular concern.In order to estimate at the EU level the prevalence and level of L. monocytogenes in packaged hot or cold smoked or gravad fish, packaged heat-treated meat products and soft and semi-soft cheeses (excluding fresh cheeses), an EU wide L. monocytogenes baseline survey was conducted at retail. The foods to be sampled were randomly selected from the custo...

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Section: Appendix G Comparison Of Results Of Detection and Enumeratimentioning

confidence: 99%

“…A detailed description on statistical models and weighting is given in the External Report (Rakhmawati et al, 2013).…”

Section: Estimates Of Prevalence Of Listeria Monocytogenes At Eu Levelmentioning

confidence: 99%

Section: Analysis 1 Introductionmentioning

confidence: 99%

“…of the External Report(Rakhmawati et al, 2013). ], often written as, pH, is a measure of hydrogen ion concentration; a measure of the acidity or alkalinity of a solution.…”

mentioning

confidence: 99%

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Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates

2013

EFSA Journal

106

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“…Of 3452 samples of soft cheese from retail stores all over the European Union, only 0.5% were contaminated with L. monocytogenes (Rakhmawati et al . ). Lahou and Uyttendaele () isolated the bacterium from 3.1% of 32 soft cheeses in Belgium, while only 0.4% of 525 samples were contaminated in Sweden (Lambertz et al .…”

Section: Occurrence Of Listeria Monocytogenes In Cheesementioning

confidence: 97%

Prevalence and survival of Listeria monocytogenes in various types of cheese—A review

Gérard

El-Hajjaji

Niyonzima

et al. 2018

Int J of Dairy Tech

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Since the publication of Regulation (EC) N°2073/2005, ready-to-eat (RTE) food allowing the development of Listeria monocytogenes, including cheese, has to be free of this pathogen in 25 g of product. This review was carried out to gather studies on the prevalence of the pathogen in various types of cheese in Europe, while also including data from other continents. Given that Regulation (EC) N°2073/2005 distinguishes cheeses allowing or not the survival of L. monocytogenes based on the food's pH and water activity (a w ), the review also focuses on the determinants of this growth/no growth in the same types of cheese.

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Survey on the prevalence of Listeria monocytogenes in Belgian artisanal cheeses

Gérard¹,

El-Hajjaji²,

Coillie³

et al. 2020

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Description of the subject. Cheese is a vector of Listeria monocytogenes. By default, European Commission imposes its absence in cheese before sales, but fixes pH and water activity thresholds below which it cannot grow. Objectives. To study pH and water activity of Belgian cheeses and the prevalence of L. monocytogenes in these products. Method. Salt content, pH and water activity of 134 cheeses were determined. Absence of L. monocytogenes in 25 g of cheese was also checked. Results. Three samples had pH or water activity under threshold values from regulation. Nevertheless, all unripened cheeses were acid in comparison with data from foreign countries. Listeria monocytogenes was isolated from 1.49% of the samples. Conclusions. Belgian artisanal cheeses could allow the growth of L. monocytogenes, and the bacterium was isolated from two samples. Further experiments should be performed to understand the fate of the pathogen in these products.

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Statistical analysis of the Listeria monocytogenes EU‐wide baseline survey in certain ready‐to‐eat foods Part A: Listeria monocytogenes prevalence estimates

Cited by 4 publications

References 9 publications

Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates

Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready-to-eat foods in the EU, 2010-2011 Part A:Listeria monocytogenesprevalence estimates

Prevalence and survival of Listeria monocytogenes in various types of cheese—A review

Survey on the prevalence of Listeria monocytogenes in Belgian artisanal cheeses

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