The legal norms of the European Union regarding the prevention of foodborne listeriosis, consumer risk assessment, diagnostic methods, and identification of Listeria spp.

Abstract

Listeria monocytogenes is a common bacterium due to its high adaptability. The pathogen can survive in adverse conditions, making monitoring very difficult. Listeria monocytogenes belongs to the Gram-positive group of bacteria that are relatively anaerobic and exhibit a characteristic tipping movement. There are 6 species in the genus Listeria, but only one – Listeria monocytogenes, under favorable conditions, can cause a disease called listeriosis in humans. The pathogen can grow in aerobic and anaerobic conditions at 0 to 40 °C temperatures. Can survive in adverse conditions, for example, low or high temperature, with a wide range of pH fluctuations or high salinity of the product. Thus, refrigeration conditions (0–4 °C), where we often store manufactured food or raw materials necessary for production, can be ideal for developing Listeria monocytogenes. The pathogen is transmitted through water, soil, infected plants, food, feed, sewage (feces), and meat from farmed or wild animals. To prevent the spread of Listeria monocytogenes. Food manufacturers must comply with national and European Union legal norms regarding producing and selling microbiologically safe food products. Commission Regulation (EC) No. 2073/2005 defines in detail the criteria for limiting the number of Listeria monocytogenes, which must meet the maximum permissible standards according to the type and consumer purpose of the food product. Adherence to the rules of correct hygiene steps in agrarian firms guarantees that products and raw materials of animal and plant origin will be of proper quality with excellent sanitary and hygienic indicators. The mandatory introduction of the HACCP system is an effective tool for analyzing the risks associated with the processing and production of food products, which makes it possible to guarantee freshness, quality, and safety. HACCP must be applied throughout the entire production chain up to the final consumption and is based primarily not on the control of the final product, but on the prevention of risks.