The public health risk posed by Listeria monocytogenes in frozen fruit and vegetables including herbs, blanched during processing

Abstract

A multi-country outbreak of Listeria monocytogenes ST6 linked to blanched frozen vegetables (bfV) took place in the EU (2015-2018). Evidence of food-borne outbreaks shows that L. monocytogenes is the most relevant pathogen associated with bfV. The probability of illness per serving of uncooked bfV, for the elderly (65-74 years old) population, is up to 3,600 times greater than cooked bfV and very likely lower than any of the evaluated ready-to-eat food categories. The main factors affecting contamination and growth of L. monocytogenes in bfV during processing are the hygiene of the raw materials and process water; the hygienic conditions of the food processing environment (FPE); and the time/Temperature (t/T) combinations used for storage and processing (e.g. blanching, cooling). Relevant factors after processing are the intrinsic characteristics of the bfV, the t/T combinations used for thawing and storage and subsequent cooking conditions, unless eaten uncooked. Analysis of the possible control options suggests that application of a complete HACCP plan is either not possible or would not further enhance food safety. Instead, specific prerequisite programmes (PRP) and operational PRP activities should be applied such as cleaning and disinfection of the FPE, water control, t/T control and product information and consumer awareness. The occurrence of low levels of L. monocytogenes at the end of the production process (e.g. < 10 CFU/g) would be compatible with the limit of 100 CFU/g at the moment of consumption if any labelling recommendations are strictly followed (i.e. 24 h at 5°C). Under reasonably foreseeable conditions of use (i.e. 48 h at 12°C), L. monocytogenes levels need to be considerably lower (not detected in 25 g). Routine monitoring programmes for L. monocytogenes should be designed following a risk-based approach and regularly revised based on trend analysis, being FPE monitoring a key activity in the frozen vegetable industry.

Evaluation of the Persistence and Characterization of Listeria monocytogenes in Foodservice Operations

“…Moreover, two types of foods—frozen vegetables and an RTE salad—were contaminated with L. monocytogenes . Since listeriosis outbreaks have been linked to frozen corn and other frozen mixed vegetables, consumers and food handlers must be aware of the risks associated with improper handling of this type of food so that they can reduce the risk of infection and disease [ 58 , 59 , 60 , 61 ]. L. monocytogenes has also been isolated from RTE vegetable salads and fresh vegetables frequently used for salads, e.g., lettuce, parsley, spinach, carrot, and cabbage, among other vegetables [ 62 , 63 , 64 , 65 ].…”

The efficacy and safety of high‐pressure processing of food

“…The planning of the methods for conducting the assessment ('how') consists of (1) specifying the evidence needs and the methods for answering each SQ, including uncertainty analysis and (2) the methods for integrating evidence across SQ and addressing of the remaining and overall uncertainty. Protocol development followed the draft framework for protocol development for EFSA's scientific assessments (EFSA, 2020).…”

Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups

“…There are many foodborne pathogens related to consumption fresh fruit and vegetables such as Escherichia coli O157:H7, Norovirus, Salmonella spp., Shigella spp., Hepatitis A virus, Listeria monocytogenes , and Cyclospora cayetanensis . Therefore, many food safety organizations stress the importance of washing fruits and vegetables before consumption [ 140 ]. It is necessary to ensure proper cleaning of fruits and vegetables and they are free from contamination especially during the ongoing pandemic.…”