Open AccessListeria monocytogenes contamination in ready to eat foods
Author(s) -
Jasna Kureljušić,
N Rokvić,
Melanie Pavlovic,
Branislav Kureljušić,
Ksenija Nešić,
Tatjana Tasić,
Radomir Radovanović
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012072
Subject(s) - listeria monocytogenes , european union , european commission , contamination , food safety , listeria , food contaminant , food science , environmental health , biology , medicine , business , bacteria , ecology , genetics , economic policy
Listeria monocytogenes is a food-borne pathogen responsible for listeriosis, a sickness with a high mortality rate. Listeriosis is largely associated with ready-to-eat (RTE) foods. It is well established that foods that pose the greatest risk of foodborne listeriosis are those RTE foods that have intrinsic characteristics such as pH and water activity that support the growth of L. monocytogenes. RTE foods can also become re-contaminated during further processing and handling. Increased handling leads to a higher probability of contamination. Sources of contamination can be food contact surfaces, processing machinery and workers. In our research, L. monocytogenes was detected in a RTE salad. Food safety criteria for Listeria monocytogenes in RTE foods have been applied from 2006 (Commission Regulation (EC) 2073/2005). Still, human invasive listeriosis was reported to increase during 2009-2013 in the European Union and European Economic Area. Time series analysis for the 2008-2015 period in this area showed an increasing trend of the monthly notified incidence rate of confirmed human invasive listeriosis of the over 75 age groups and female age group between 25 and 44 years old (probably related to pregnancies).