The Contamination of Pâté with Listeria monocytogenes—Results from the 1994 European Community-Coordinated Food Control Program for England and Wales

Abstract

The Listeria monocytogenes contamination of 3,065 pâté products sampled at the point of retail sale in England and Wales was examined. Ninety-seven percent of samples were free of contamination with L. monocytogenes, 2.0% (60) had levels of less than 200 CFU/g, and 0.6% (18) had levels of 200 CFU/g or more. Fish and seafood pâté were significantly more commonly contaminated by L. monocytogenes than other pâté types (chi 2 test, P = 0.001). Pâté obtained from small retail shops was significantly more likely to be contaminated at levels of > or = 200 CFU/g (chi 2 tests, P < 0.0005) than that obtained from supermarkets. L. monocytogenes was isolated significantly more often (chi 2 tests, P < 0.00002) from packs of pâté that were open at the time of collection (3.8%) than those that were sold prepacked (1.2%). There were also significantly more samples (chi 2 test, P = 0.0009) where L. monocytogenes was recovered at higher levels (> or = 200 CFU/g) in opened, as compared to prepacked, samples. There was a significant difference in the rates and levels of contamination of opened samples between shops and supermarkets (chi 2 tests, P < 0.0025). Evidence from this study shows that most of the pâté sold in England and Wales is not contaminated with L. monocytogenes, and we suggest that the main areas of concern are cross-contamination and the length of display of pâté sold from opened packs.

Microbiological examination of ready-to-eat cold sliced meats and pate from catering and retail premises in the UK

“…There has been a continued decline in the proportion of pâté samples contaminated with L. monocytogenes since 1989 in the UK (1989, 10%; 1990, 4%; 1994, 3% and 2002, 2%) (Gilbert et al. 1993; Nichols et al. 1998).…”

“…However, all the positive samples came from one location where handling practices allowed cross contamination of the cooked product. There has been a continued decline in the proportion of pâté samples contaminated with L. monocytogenes since 1989 in the UK (1989, 10%; 1990, 4%; 1994, 3% and 2002, 2%) (Gilbert et al 1993;Nichols et al 1998). However, the proportion of fish and seafood-based pâtés with low levels of L. monocytogenes present still remains comparatively higher than meat, poultry and vegetarian pâtés.…”

“…A small proportion of ready‐to‐eat cold meats and pâté in the UK have been shown to be contaminated with L. monocytogenes , occasionally at levels higher than 10 2 CFU g −1 (Gilbert et al. 1993; Nichols et al. 1998).…”

“…Listeria monocytogenes is responsible for less morbidity in England and Wales than Campylobacter but remains a cause for concern because of the increased risk posed to vulnerable groups (CMO 1989). A small proportion of ready-to-eat cold meats and pâté in the UK have been shown to be contaminated with L. monocytogenes, occasionally at levels higher than 10 2 CFU g )1 (Gilbert et al 1993;Nichols et al 1998).…”

Microbiological survey of prepackaged pate and ham in New Zealand

“…The presence of L. monocytogenes in pâté has recently been surveyed in Spain (Dominguez et al. 2001) and Europe (Nichols et al. 1998).…”