EU and US control measures on Listeria monocytogenes and Salmonella spp. in certain ready-to-eat meat products: An equivalence study

Neri, Diana; Antoci, Salvatore; Iannetti, Luigi; Ciorba, Anna Beatrice; D’Aurelio, Roberta; Matto, Ilaria Del; Leonardo, Meri Di; Giovannini, Armando; Prencipe, Vincenza; Pomilio, Francesco; Santarelli, Gino Angelo; Migliorati, Giacomo

doi:10.1016/j.foodcont.2018.09.001

Cited by 21 publications

(12 citation statements)

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“…The European Union regulation applies a risk‐based approach of a 100 CFU/g limit for L. monocytogenes in RTE products and requiring FBO to demonstrate with science‐based evidence that this limit will be respected throughout the shelf life (European Commission, 2005). Therefore, if L. monocytogenes is detected on a food contact surface, different corrective actions are required in Europe and the United States (Neri et al., 2019). In Europe, no action is required by law, but in the interests of public health, the food produced in the contaminated line, if still in the immediate control of the FBO, should be put on hold and tested for the presence of L. monocytogenes .…”

Section: Corrective Actionsmentioning

confidence: 99%

Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach

Spanu

Jordan

2020

Comp Rev Food Sci Food Safe

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Listeria monocytogenes is a foodborne pathogen that is frequently found in the environment. It can easily enter food processing environments and contaminate food, potentially causing public health issues. Food business operators (FBOs) are responsible for the control of L. monocytogenes in the food processing environment, particularly in facilities producing ready-to-eat food. The design and implementation of an effective environmental monitoring program (EMP) for L. monocytogenes is an integral part of controlling L. monocytogenes. An effective EMP, including all aspects from sampling, to analysis, to data interpretation, to implementation of corrective actions (including food disposition), is a tool that will help with identification and control of L. monocytogenes contamination. It should be used in conjunction with end product testing, not as a replacement for it. An EMP should be specifically designed for a particular facility on a case-bycase risk-based approach, by a food safety team within the facility. It should be reviewed regularly (at least every 6 months) and verified for its effectiveness. The control of L. monocytogenes in the food industry involves the full commitment of management and of all personnel involved with the safety of foods placed on the market, thus reducing the risk of listeriosis to consumers. Several regulatory and guidance documents provide recommendations for designing aspects of an effective L. monocytogenes EMP. However, a comprehensive review of the key components of an EMP in a single document is lacking. The objective of the present review is to provide FBOs with a practical guide to design, implementation, and verification of an EMP tailored by the food safety team for each food business.

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Section: Corrective Actionsmentioning

confidence: 99%

Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach

Spanu

Jordan

2020

Comp Rev Food Sci Food Safe

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“…Lettuce and pork were chosen because they represent two different food matrices. Compared with lettuce, the complex nature and conditions of pork such as water activity, nutrients, pH will affect the survival status of the target bacteria it carries, and thus affect the culture effect of SSEL (Duffy, Vanderlinde, & Grau, 1994; Neri et al, 2019; Plavsic, Okanovic, Gubic, & Njezic, 2015; Tango et al, 2018). In cold‐stressed situation, lettuce could not keep bacterial cells in normal form due to the lack of nutrition, and it took a long time for the stressed cells to recover (Huang et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

SSEL, a selective enrichment broth for simultaneous growth of Salmonella enterica, Staphylococcus aureus, Escherichia coli O157: H7, and Listeria monocytogenes

Bai

Liu

et al. 2020

Journal of Food Safety

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Salmonella enterica, Staphylococcus aureus, Escherichia coli O157: H7, and Listeria monocytogenes may contaminate similar types of food and cause foodborne disease. The objective of this study was to develop a selective enrichment broth for simultaneous enrichment of Salmonella enterica, Staphylococcus aureus, Escherichia coli O157: H7, and Listeria monocytogenes (SSEL) using nalidixic acid, acriflavine, lithium chloride, and sodium cholate as selective agents. Developed SSEL broth not only enriched the target pathogens to 5 log10 CFU/ml after 18 hr incubation at 37 C with 10-100 CFU/mL of inoculation concentration, but also could successfully support the simultaneous enrichment of target pathogens with similar growth rates and inhibit the growth of most nontarget bacteria effectively. The enrichment effect of SSEL was confirmed by artificial contamination test coupled with multiplex PCR. In summary, SSEL has been shown to be a promising multiplex selective enrichment broth for the detection of the four pathogens on a single-assay platform. 1 | INTRODUCTION Foodborne pathogens cause significant public health concerns worldwide, and it was reported that 2.2 million people died from consumption of contaminated food due to foodborne pathogens annually

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“…However, ready-to-eat (RTE) foods and meats pose serious problems even with a minimum presence of the pathogen. For this reason, US safety agencies adopt different methods than EU and zero tolerance for L. monocytogenes in RTE products [10,11].…”

Section: Discussionmentioning

confidence: 99%

“…FDA regulation for L. monocytogenes in ready-to-eat foods imposes strict limits and corrective solutions for contaminated food. In particular the limits correspond to 0.04 CFU of L. monocytogenes per gram of food that supports the growth of L. monocytogenes, while in foods that do not support the growth of the microorganism the limits is extended to 100 CFU/g [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Impedance Sensing Platform for Detection of the Food Pathogen Listeria monocytogenes

et al. 2018

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A great improvement in food safety and quality controls worldwide has been achieved through the development of biosensing platforms. Foodborne pathogens continue to cause serious outbreaks, due to the ingestion of contaminated food. The development of new, sensitive, portable, high-throughput, and automated platforms is a primary objective to allow detection of pathogens and their toxins in foods. Listeria monocytogenes is one common foodborne pathogen. Major outbreaks of listeriosis have been caused by a variety of foods, including milk, soft cheeses, meat, fermented sausages, poultry, seafood and vegetable products. Due to its high sensitivity and easy setup, electrochemical impedance spectroscopy (EIS) has been extensively applied for biosensor fabrication and in particular in the field of microbiology as a mean to detect and quantify foodborne bacteria. Here we describe a miniaturized, portable EIS platform consisting of a microfluidic device with EIS sensors for the detection of L. monocytogenes in milk samples, connected to a portable impedance analyzer for on-field application in clinical and food diagnostics, but also for biosecurity purposes. To achieve this goal microelectrodes were functionalized with antibodies specific for L. monocytogenes. The binding and detection of L. monocytogenes was achieved in the range 2.2 × 103 cfu/mL to 1 × 102 with a Limit of Detection (LoD) of 5.5 cfu/mL.

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EU and US control measures on Listeria monocytogenes and Salmonella spp. in certain ready-to-eat meat products: An equivalence study

Cited by 21 publications

References 1 publication

Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach

Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach

SSEL, a selective enrichment broth for simultaneous growth of Salmonella enterica, Staphylococcus aureus, Escherichia coli O157: H7, and Listeria monocytogenes

Impedance Sensing Platform for Detection of the Food Pathogen Listeria monocytogenes

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